In general, Africans live in rural areas, particularly those people who live in western, eastern, and southern Africa. Many villagers are subsistent farmers, which means that they live almost entirely off of the food that they grow themselves. Fast food restaurants and supermarkets, as we know them, do not exist in most of Africa. People sell clothing, food, and other supplies at outdoor markets.

In Egypt, many people enjoy a popular bean dish called ful. Couscous is common in countries like Morocco and Algeria. This steamed grain is served with a stew of meat and vegetables.

In Western Africa, people grow cassava, maize, millet, and plantains for food. Cameroonians may eat beans and plantains accompanied by baton de manioc, or manioc sticks. In Gabon, fish is prepared in a spicy sauce and served with rice. Most cultures in Africa remain very traditional–women and girls do most of the cooking.

Visitors to Kenya may be surprised to discover how the Indian culture has influenced the menu. Chicken curry may be enjoyed with a glass of chai tea. Mandalas, a type of donut, may finish off the meal. Kenya's colonial past has also influenced the menu. The British brought the practice of drinking tea which continues to this day.

In Botswana, millet and sorghum porridge are primary sources of nourishment. Millet and sorghum are both types of grains that must be pounded into flour and cooked.

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