The flavors of African cuisine are bold, diverse, and full of character. While it is challenging to generalize the taste profile of an entire continent, certain common elements can be found. African dishes often incorporate a harmonious blend of savory, spicy, tangy, and earthy flavors.

Seafood, goat, lamb, beef, date, olives, almonds, as well as a variety of fruits and vegetables are the most important parts of Northern African cuisine. There are many Muslims in this part of the world, so pork is not an important ingredient when compared to the rest of the world, or even the rest of African cuisine.

Food crops of African origin that made their way to the New World included yams, okra, hibiscus, tamarind, Guinea millet, watermelon, sorghum, and the oil palm.