Traditionally most of Africa cuisines use a combination of locally cereal grains, available fruits and vegetables, as well as meat and milk products. In some parts of the Africa, the traditional diet features a preponderance of curd, fresh and healthy vegetables, whey and products milk. In much of Tropical Africa areas, milk of cow cannot be produced locally because is rare .Depending on the region of this continent, there are also sometimes quite significant and a lot of differences in the drinking and eating habits throughout the Africa’s many populations: the Horn of Africa, North Africa, Central Africa, East Africa, West Africa, and Southern Africa each have their own preparation techniques, distinctive dishes and consumption mores. see more