African traditional food refers to the various dietary practices of indigenous peoples across the African continent. It is made up of locally cultivated crops and meats that are processed and prepared using traditional methods, and often reflect cultural and regional preferences. Common staples throughout Africa include cassava, yams, plantains, maize, and sorghum, while meats such as beef, chicken, and goat are frequently consumed in various different forms. African traditional food is a diverse and significant form of cultural heritage, and continues to be an important part of daily life for many communities across the continent.