African cuisine is incredibly diverse, reflecting the continent's rich cultural heritage and geography. Each region has its own unique ingredients and cooking methods, influenced by local traditions and available resources. For example, North African cuisine often features spices like cumin and coriander, while West African dishes may include staples like rice, yams, and cassava. Common ingredients across Africa include grains, legumes, vegetables, and meats, often prepared in stews or grilled. Popular dishes such as injera from Ethiopia and jollof rice from Nigeria showcase the variety and flavors found in African cooking. This culinary diversity makes African cuisine a vibrant and essential part of the continent's identity.