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African Food Staples
Most Africans won't need an introduction to our food staples, although it might not be known to everybody that, for example the cassava is nourishing 500 million people on a worldwide basis and has its origin in the Brazilian Amazon. For guests from temperate climates, Eurasia and North America, however, tropical food stables are a new world indeed. Therefore this introduction.
Below an alphabetic list of the most common food staples in Africa, vegetables, herbs and spices. Under each product/staple, you will find information concerning origin and use. Some historical information is also added under most of them.
Aubergine/Eggplant, Bananas, Bananas, green Barley, Beans, Cassava (Manioc/Tapioca), Cinnamon, Clove, Coconut, Coriander/Cilantro, Cumin, Curry
Eggplant/Aubergine, Garlic, Ginger, Green Banana, Groundnut, Lentils, Manioc/Cassava, Millet, Nutmeg, Okra, Onions, Parsley, Pepper, Plantains, Rice, Sorghum, Spinach, Sweet Potatoes, Tamarind, Wheat, Yams,
Banga (Palm nut) Soup Sauce , Beans , Cassava (cassava flour) , Corn Flour Cowpeas, Crayfish (Grounded and Whole) , Curry Powder , Dried (Red) Pepper , Egusi (Melon) , Elubo , Garri , Maggi Cubes (Pack of 100 cubes) , Maize (Grounded maize flour) , Ogbono (Grounded and Whole) , Okro , Palm oil , Pepper soup spices , Plantain , Prawn (Smoked) , Pounded yam flour , Thyme , Yam.
