African continent is the second largest landmass on the earth and it is home for people belonging to tribes, ethnic and social groups. The cooking technique and their style resembles like western nations. African cuisine bears a resemblance to Arabs, European and Asian. Different parts of Africa such as East Africa, West Africa, southern Africa, North Africa and central Africa have their own distinct food. African food includes the combinations of fruits, grains, vegetables, milk and also meat. Cow Milk is rare in some part of Africa and cannot be produced locally.
Green vegetables are considered as an important household nutrition since it is the main source of vitamins. Both rural and urban areas of Africa include the consumption of green vegetables. Traditional foods of Africans are rich in iron, calcium and vitamin A. As the food of Africans includes green vegetables and others, people belonging to Africa have their healthy life.