umphmamisense

Cuisine is a specific set of traditions and practices for cooking, often associated with a specific area or cultures. A cuisine is primarily influenced by the ingredients that are available locally or through trade.

A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country and which has notable distinctions from the cuisine of the country as a whole.

African cuisine reflects multi traditions, as well as influences from Arab, Europeans, and Asians. Africa is the second largest landmass on the earth and is home to hundreds of ethnic. This diversity is also reflected in the use of basic ingredients as well as in the style of preparation.

Traditionally, as in almost all cultures, the food of Africa uses a combination of locally available fruits, grains, vegetables, milk nd meat produce. In some parts of Africa, the traditional African diet has a predominance of milk, whey and curd. In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in the eating and drinking habits across the continent of Africa - African food differs in different parts of Africa, and North, East, West, Southern and Central AFRICA each have their own distinctive foods. They are very well known for their distinctive cooking styles

Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in imperial chine and now encompassing modern Japan and the Korea; Southeast Asian which encompasses the areas once found in the Khmers includes Vietnam, Laosm Cambodia and Thailand as well as the countries of Malaysia, Indonesia, Brunei and Singapore.; Southwest Asian derived the the states that once made up of British India; Burma, India, Sri Lanka & Pakistan as well as several other countries in this region of the continent;Central Asian and Middle Eastern.

Ingredients common to many cultures in the east and southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Additionally, cooking methods such as stir frying, steaming and deep frying are common across many of theses cuisine styles. While rice is common to most Asian cuisines, different varieties are popular in the various regions; Basmati rice is popular in the subcontinent, Jasmine is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea. Curry is also a common dish in found in southern and eastern Asia, however they are not as popular in eastern cuisines. Those curry dishes with origins in India and other southwestern countries usually have a yogurt base while southeastern and eastern curries are generally use coconut milk as their foundation.