African cuisine

Like people on the continent African cuisine is not homogeneous. Local plants are naturally the essence of African cuisine — bananas, corn, sweet potato, coconuts, sorghum, nuts and spices. Spices are used since early times because of the influence of seafarers and connections with India. Popular dishes on the continent are various papas — jelly-like corn and sorghum porridges and phutu — crumbly porridges. Real African banana resembles potato and is used for garnish. Coconut goes for seasonings, desserts, cocktails and sweets.