Category: African culture

Freshly tapped palm wine contains a very low amount of alcohol, with some studies reporting as little as 1-2% ABV. However, the drink's alcohol content can increase rapidly within just a few hours due to natural fermentation, making the question of how strong is palm wine a matter of timing and storage.

For the San people of the Kalahari, who have one of the oldest cultures on Earth, plant foods gathered by women often make up around 75% of their total dietary intake, a surprising fact for a traditionally "hunter-gatherer" society.

Umqombothi has been brewed in South Africa for centuries, and unlike commercial beers, it has a thick, opaque consistency. This traditional sorghum-based beverage offers a unique sensory and cultural experience, leading many to wonder how umqombothi compares to other beers.

Over two-thirds of the world's population is lactose intolerant, and this includes a significant portion of African people, which has shaped culinary traditions in many regions. This has led many to question, 'does African food use dairy?' The answer is a complex 'yes,' with usage depending heavily on the specific region and cultural practices, ranging from staple ingredients in some areas to near-absence in others.

Despite its appealing common name, the sausage tree, the raw fruit of *Kigelia africana* is highly poisonous to humans and should never be consumed uncooked. This surprising fact contrasts sharply with its extensive use in traditional African medicine and cuisine, where careful processing renders it usable for specific purposes.

With a history stretching back centuries, the kola nut holds a sacred place in many West African cultures, revered not just for its stimulating properties but as a symbol of hospitality and peace. This small seed carries significant cultural weight, economic value, and traditional medicinal applications that impact human life in profound ways.

Studies dating back to the 1970s consistently show that a large majority of Nigerians exhibit lactose malabsorption after childhood. However, the prevalence of intolerance varies significantly across the country's diverse ethnic groups, driven by historical dietary habits and genetics.

In Nigeria, particularly among the Igbo people, the African breadfruit is a highly prized delicacy known as 'ukwa' and is the star ingredient in many celebratory dishes. This versatile crop is used for much more than just food, serving traditional medicinal purposes, and providing valuable resources for construction and reforestation.