Does African Food Use Dairy? Unpacking Dairy's Role by Region

December 18, 2025 •

4 min read

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.

Quick Summary

Dairy is utilized in African food, but its prevalence and form depend significantly on regional traditions and the influence of pastoralism. While some areas, particularly in East Africa and amongst specific nomadic groups, consume notable amounts of milk and its fermented products, dairy is less common in West African cuisine. Various traditional cheeses and sour milks are common across the continent.

Key Points

Regional variation is key: The use of dairy in African cuisine differs dramatically across the continent, shaped by cultural practices and climate.
East African pastoralists rely heavily on dairy: Communities like the Maasai traditionally depend on fermented milk from cattle as a major food source.
Fermentation is a preservation and digestion technique: Many African dairy traditions involve fermenting milk to extend its shelf life and make it more digestible for lactose-intolerant populations.
Traditional West African cuisine is often dairy-free: Many dishes rely on plant-based ingredients, with dairy being less common traditionally compared to regions with pastoral histories.
Unique cheeses exist across the continent: Examples include West African Wara and Wagashi cheese, and Ethiopian Ayib cottage cheese, showcasing traditional cheese-making methods.
Southern African cuisine is a hybrid: It incorporates both indigenous dairy practices, such as fermented milk (amasi), and European dairy influences like milk tarts (melktert).
Globalization and urbanization are impacting dairy trends: While traditional methods persist, modern dairy products like milk powder and UHT milk are becoming more prevalent in African urban centers.

The Diverse Role of Dairy in African Cuisine

Africa's culinary landscape is as vast and varied as the continent itself, with food traditions shaped by climate, history, and cultural practices. The role of dairy is no exception, and its inclusion in dishes is far from uniform. Factors like the long history of pastoralism in certain regions versus agrarian traditions in others, coupled with the widespread prevalence of lactose intolerance, result in a complex and fascinating relationship with dairy products.

East Africa: The Heart of Dairy Pastoralism

In East Africa, particularly among pastoral communities like the Maasai, dairy has long been a dietary cornerstone. For these groups, cattle are a source of wealth and subsistence, providing milk and blood, though meat is often reserved for special occasions. Pastoralists developed traditional methods of preserving milk through fermentation, which not only extends its shelf life but also reduces its lactose content, making it more digestible for many.

Maasai milk and blood: The Maasai of Kenya traditionally consume a diet centered on milk and blood from their cattle, supplemented with plant-based foods.
Fermented milk: Throughout East and Central Africa, various forms of fermented milk are staples, such as Kenya's Kule Naoto and Uganda's Kwerionik. These products can be stored for extended periods, providing a consistent source of nutrition.
Ethiopian Ayib: A soft, crumbly cottage cheese is a traditional dairy product in Ethiopia, often served alongside stews to balance the richness and spice. It is made by heating the buttermilk left over from making niter kibbeh, a clarified butter spiced with ingredients like ginger, cinnamon, and garlic.

West Africa: A Mostly Dairy-Free Traditional Diet

In contrast to East Africa, traditional West African cuisine is largely dairy-free. The region's agrarian history means that most dishes rely on plant-based ingredients such as grains, legumes, and vegetables, with animal protein coming primarily from meat and fish. The high prevalence of lactose intolerance in the region may also be a contributing factor to the traditional exclusion of dairy. While dairy consumption is growing in urban centers due to imports, it remains a less common ingredient in many traditional recipes.

Wara and Wagashi: An important exception is local cheese production. In Nigeria, wara is a soft cheese, while in Ghana, a similar product is called wagashi. These are typically made from cow's milk and can be prepared from either animal or soy milk, making it a versatile ingredient.
Peanut and Coconut Milk: Instead of cow's milk, West African cooking frequently uses alternatives like peanut and coconut milk to create creamy sauces and stews. This provides a depth of flavor without the use of animal-based dairy.

Southern Africa: A Blend of Tradition and European Influence

Southern African cuisine is a unique blend of indigenous traditions and European influences, particularly from Dutch and British colonists. This means dairy use varies greatly depending on the dish's origin. Traditional dairy products are still common, while settler-influenced cuisine incorporates dairy in more Western ways.

Amasi: A popular fermented milk product, amasi is consumed as a beverage or with maize porridge (pap). It is known as madila in Botswana and is a traditional staple for many indigenous groups.
Melktert: A creamy milk tart (melktert) is a popular dessert with Afrikaner roots, showcasing a strong European dairy influence.
Bobotie: This well-known South African dish, originating from Cape Malay cuisine, incorporates milk-soaked bread into the minced meat filling. A savory egg and milk custard is then baked on top.

The Future of Dairy in African Cuisine

Urbanization and globalization are rapidly changing food patterns across Africa. The import of powdered and UHT milk is increasing, particularly in West African cities, to meet a growing demand for convenience foods. While this offers new opportunities, it also poses a threat to traditional, artisanal dairy products and local foodways. Efforts are being made to promote and preserve this cultural heritage through better characterization of products and techniques. The growing international interest in unique and diverse culinary traditions may also help bolster these local dairy economies.

Regional Dairy Product Comparison Table


Feature	East Africa	West Africa	North Africa	Southern Africa
Traditional Dairy Use	High, especially in pastoral communities.	Low in traditional dishes, but growing through imports.	Moderate, with historical roots and trade influences.	Moderate, with both indigenous and European roots.
Common Products	Fermented milk (Kule Naoto), clarified butter (Niter Kibbeh), soft cheeses (Ayib).	Local cheese (Wagashi, Wara), milk imports.	Fermented milk (Leben, Lben), artisanal cheeses (Jben, Klila), butter oil (Smen).	Fermented milk (Amasi), milk tart (Melktert), milk-based savory dishes (Bobotie).
Key Influences	Pastoral traditions, availability of livestock like cattle, camels, goats.	Agrarian history, trade with Arab and European regions.	Berber, Arabic, and Mediterranean influences.	Indigenous traditions combined with Dutch and British colonialism.
Dairy Alternatives	Reliance on plant-based foods, especially among agrarian groups.	Extensive use of nut and coconut milks for creaminess.	Plant-based ingredients commonly used in many dishes.	Plant-based staples like maize meal porridge (pap) are often consumed without milk.

Conclusion: A Diverse and Evolving Culinary Landscape

To ask "does African food use dairy?" is to ask a question with no single answer. The role of dairy is not monolithic but a rich and diverse tapestry woven from regional history, climate, and culture. East African pastoralists depend heavily on milk products, while West Africa's traditional cuisine is largely dairy-free, and other regions show a blended approach. This intricate culinary history is now evolving with the rise of globalization and urban living, which introduces both opportunities and challenges for traditional dairy production. Whether it's the tangy fermented milk of the Maasai, the unique ash yogurt of the Pokot, or the rich milk tarts of South Africa, the story of dairy in African food is a story of adaptation, tradition, and diversity.

Where to find out more about African food culture and cuisine

For an excellent resource detailing African dairy traditions, consider exploring the various documents on the Food and Agriculture Organization of the United Nations website, such as their regional overviews like this one on West Africa's dairy traditions.

Frequently Asked Questions

No, not all African food is dairy-free. Dairy usage varies significantly by region. While many traditional dishes, particularly in West Africa, are dairy-free, dairy products like fermented milk and cheese are common in East Africa and amongst certain pastoralist communities.

Traditional West African cuisine evolved largely from agrarian societies, focusing on grains, legumes, and vegetables, with less reliance on animal husbandry for food. Additionally, higher rates of lactose intolerance in the region have historically limited the consumption of dairy.

East Africa, particularly among pastoralist groups like the Maasai, uses a large amount of dairy, primarily in the form of fermented milk. Significant dairy production and consumption also occur in North Africa and parts of Southern Africa.

A wide variety of dairy products are found in Africa, including numerous types of fermented milk (like Amasi in South Africa and Kule Naoto in Kenya), artisanal cheeses (like Wagashi in Ghana and Ayib in Ethiopia), and spiced clarified butter (niter kibbeh).

Without widespread refrigeration, many African cultures traditionally preserve milk through fermentation. This process, which creates sour milk or yogurt-like products, is an effective and ancient method of preservation.

Yes. In areas where dairy is not common, such as much of West Africa, alternatives like peanut and coconut milk are often used to add creaminess to stews and sauces. These ingredients are integral to many regional cuisines.

Yes, globalization and urbanization have increased the availability and consumption of modern dairy products, such as imported milk powder and UHT milk, particularly in urban areas. This trend offers new options but also challenges local, traditional dairy production.