• The hot conditions of the Sahara desert influenced early Africa food.Paul Piebinga/Photodisc/Getty Images
  
  Early African food evolved by adapting to the climate and cultures that arrived onto the continent. As Coconut Studio explains, eastern Africa had water supplies to enable humans to grow plants and fish whereas hot, arid areas such as the savannas and Sahara desert favored meat as a primary food, such as cattle, goats and sheep. However, according to African Foods UK, the African diet has not changed much and people still use the same basic ingredients and cooking methods as their early ancestors.
  
  

North Africa

• Early north African foods were influenced by Islam and therefore meals conformed to religious rules. These rules are still applicable today. Pork is eliminated from dishes and no alcohol is consumed. Instead the tradition of drinking mint tea and coffee has continued. Countries such as Morocco still use traditional cooking methods such as clay pots to cook lamb stew or curries. In the north (like in the rest of Africa), a lot of grain is also included in the diet. However, onion, garlic and couscous (particularly in the Sahara) are more commonly found in this region. Vegetables that were eaten in earlier times include okra and radishes have also remained on the menu.
  
  

Sub-Saharan Africa

• The region below the Sahara desert is sub-Saharan Africa. It covers a wide area, however the early foods here are similar throughout the region and still dominant African diets today. As African Foods in the UK point out, African foods are mainly starch based and 90 percent organic. Common foods include yam, rice, maize, coconut, potatoes, lentils and beans. These foods are then flavored with spices and generally accompanied by local meats such as beef, lamb or game (bush meat). In this region, hot chili peppers were heavily used in cooking and this has also persisted.
  
  

South Africa

• South Africa has benefited from having access to more water than the rest of Africa. It is also out of the temperate zone resulting in more favorable conditions for growing fruit and vegetables. Bananas, papaya, mangoes and pineapple are just a few of the tropical fruits traditionally harvested in earlier and modern times here. The most traditional South African dish is 'pap' which is cornmeal with stew poured over it.