Sub-Saharan Africa

In sub-Saharan Africa, meals can vary from region to region but generally include one or two main meals a day, centered on grains (like millet, sorghum, or maize) paired with stews, vegetables, and sometimes meat. Sharing meals from communal plates or bowls is common, reflecting the strong sense of community. Meals are often large, hearty, and served with staple foods such as ugali, fufu, or injera, depending on the country and local traditions.