Which group of staples, depending on the region, defines much of African Cuisine variety?
Answer
Maize, sorghum, millet, and cassava
African Cuisine is characterized by immense diversity, where the primary staples utilized shift significantly depending on the specific geographic area within the continent. Major staples that form the base of many regional diets include maize, sorghum, millet, and cassava. For instance, West African cooking heavily utilizes cassava and plantains, while North African traditions are centered around *couscous*. Furthermore, the depth of slow-cooking traditions is showcased in dishes like Ethiopian *doro wot* served with *injera* or Moroccan *tagines*, all built upon these core regional staples.
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