melons, passionfruit, figs, jackfruit, mangos, pineap-
ples, cashews, and wild lemons and oranges are also
found here.
Protein Sources. Meat sources of protein include
cattle, sheep, chicken, and goat, though beef is nor-
mally reserved for holidays and special occasions. Fish
is eaten in the coastal areas. Because of the Islamic
influence, pork is localized to non-Muslim areas. In
these regions, ‘‘bush meat’’ is widely eaten, including
bush rat, a large herbivorous rodent, antelope, and
monkey. Giant snails are also eaten in various parts
of West Africa.East Africa
Extensive trade and migrations with Arabic coun-
tries and South Asia has made East African culture
unique, particularly on the coast. The main staples
include potatoes, rice, matake(mashed plantains),
and a maize meal that is cooked up into a thick por-
ridge. Beans or a stew with meat, potatoes, or vegeta-
bles often accompany the porridge. Beef, goat,
chicken, or sheep are the most common meats. Out-
side of Kenya and the horn of Africa, the stew is not as
spicy, but the coastal area has spicy, coconut-based
stews. This is quite unique in comparison to the central
and southern parts of Africa.
Two herding tribes, the Maasai and Fulbe, have a
notably different eating pattern. They do not eat very
much meat, except for special occasions. Instead, they
subsist on fresh and soured milk and butter as their
staples. This is unusual because very few Africans
consume milk or dairy products, primarily due to
lactose intolerance.
The horn of Africa, which includes modern-day
Somalia and Ethiopia, is characterized by its remark-
ably spicy food prepared with chilies and garlic. The
staple grain, teff, has a considerably higherironand
nutrient content than other grain staples found in
Africa. A common traditional food here isinjera,a
spongy flat bread that is eaten by tearing it, then using
it to scoop up the meat or stew.Southern Africa
Outside of the temperate zones, in the southern
part of the continent, a greater variety of fruits and
vegetables are available. Fruits and vegetables in
southern Africa include bananas, pineapples, pau-
pau (papaya), mangoes, avocadoes, tomatoes, carrots,
onions, potatoes, and cabbage. Nonetheless, the tradi-
tional meal in southern Africa is centered on a staple
crop, usually rice or maize, served with a stew. The
most common dish made from cornmeal is calledmealie meal,orpapin South Africa. Also known as
nshimaornsimafurther north, it is usually eaten with
stew poured over it. The stew may include a few boiled
vegetables, such as cabbage, spinach, or turnips, or on
more special occasions, fish, beans, or chicken.RisksNutrition and Disease
White South Africans (Dutch descendants called
Afrikaaners), Europeans, and Asian Indians in Africa
have diets similar to their countries of origin. In urban
areas, however, the diet of (black) Africans is increas-
ingly dependent on meat, much like the diet of some
West African pastoral tribes, as well as on empty
calories from prepackaged foods similar to those
found in the West. The result is an unbalanced diet.
In many parts of Africa, the traditional diets of indig-
enous peoples are often inadequate in essentialvita-
mins,minerals, and protein, which can lead to a
variety of diseases. Micronutrient deficiencies, partic-
ularlyvitamin A,iodine, and iron deficiencies, which
can result in vision impairment, goiter, and anemia,
respectively, are prevalent throughout much of Africa,
particularly in the arid areas where the soil is deficient
either naturally or due to overuse.Food Security
A far greater threat comes from increasingly inse-
cure food sources (a lack of consistent and affordable
food staples) arising from adverse weather (drought
and floods) and war. During the late 1900s, famine
became increasingly frequent in Africa. In addition, a
new threat to the food supply emerged due to the
worsening HIV/AIDS epidemic. As adults fall ill and
die, agricultural production declines. Rural commun-
ities are the hardest hit, and women are particularly at
risk given their unique physiologic needs tied to their
roles as mothers, as well as their vulnerability due to
lower economic and social status.
With its immense population, resources, and
growing population, Africa is a continent that strug-
gles to keep its people and cultures healthy. African
history, the proliferation of foods and spices across the
land, and the preservation of land that can still be
farmed, will continue to be important. Weather, geog-
raphy, politics, culture, and religion are forces that
have caused strife within Africa for centuries, and
will continue to do so. A land that was once pure
and fertile can only be restored through land preser-
vation and food availability.African diet