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.
Ancient Slavs believed, that “foremother” of bread was a porridge, and explained it as follows. Somehow the ancient cook were preparing a porridge and casually filled groats more, than it was necessary. Instead of a porridge the flat cake has turned out. Having abused as follows the careless cook, nevertheless neighbours have tasted a new dish. And probably, have been happy. In due course instead of groats they began to use flour.
