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  • African Food Culture and Traditions: A Fusion of Flavors
    In places like New York, London, and Paris, African restaurants and food trucks are serving traditional dishes such as jollof rice, injera, and Moroccan tagine The inclusion of African-inspired menus in high-end restaurants is also growing, with renowned chefs embracing the use of traditional African spices, grains, and vegetables
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    Mainly consisting of meat and milk taken from cows and a true delicacy – blood drawn from cows – this diet is unique compared to other African tribes in the region The raw blood is drawn from the cow’s neck using a sharp blade attached to an arrow and fired from close range into the cow’s jugular artery with surgical precision
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    The majority of rural Africans customarily eat one main meal a day and this is usually the evening meal Upon arising, coffee, tea or milk or curds may form a small light meal while some people may be content to nibble on seeds Throughout the day snacks of fruits, seeds, or nuts may be accompanied with beverages In some areas a midday meal of fufu ugali and relishes may be traditionally





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