Tag: African cooking

According to a 2021 report, palm oil constituted 83% of the total oils and fats imports for Sub-Saharan Africa, making it the most consumed edible oil in the region. However, the picture of oil use across Africa is complex, with regional preferences and economic factors influencing the prevalence of different oils. While palm oil is dominant for both household cooking and industrial food processing, other oils such as sunflower and groundnut also play significant roles depending on the country and local tradition.

According to research published in the journal *Yam as functional food*, yams are a staple food for a large portion of the population in tropical and subtropical regions, valued for their high energy content and versatility. This makes pounded yam, a staple West African dish, a crucial part of regional cuisine, but it is not typically eaten alone. Instead, you use pounded yam for scooping and accompanying a variety of traditional soups and stews.