African

African Food reflects the rich and varied culture and ingredients found amongst its people. One of the biggest differences in dishes from various parts of the continent is the use of milk and dairy products. In some parts of Africa milk is readily available and the common diet consists largely of milk, curd, and whey. However, in tropical Africa cow's milk is rare and cannot be produced locally.

African food is brightly coloured and multi-flavoured - making use of earthy spices such as cardamon and nutmeg. Meat, on the other hand, is often used merely as one of a number of flavourings, rather than as a main ingredient in cooking.

Menus may offer anything from a variety of venison including Warthog to Kudu, and the freshest of seafood from areas like Mozambique.