La nourriture occupe une place centrale dans l'hospitalité Africaine et l'hospitalité est le coeur de l'Afrique. Un plat fricain plate est un arc-en-ciel de couleurs, d'arômes, de goûts et de textures qui parlent à tous les sens au sujet du coeur de l'Afriquw, no matter how little the means of the African host or hostess. This food section aims to share this African multi-dimensional rainbow. Traditional dishes include various combinations of the following: potato-style starch (e.g. plantain, yam or cassava) cooked in various forms (such as steamed, grilled, fried, cooked, mashed, fermented!); leaves-based and/or fruit seed or nut-based stews, sauces and soups; meat, fish and shellfish generally grilled, fried, smoked, sun-dried or boiled/steamed; bean-based "cakes", traditional breads and typical apetisers. They are spiced up with a variety of aromas ranging from salted or dried shrimp/fish to spices to herbs. Oil (palm, groundnut, shea butter and many many more) and chili constitute an additional essential touch in the African meal. Exchanges with the rest of the world, via nomadic lives, crusades and other have brought an additional dimension to the local cuisine to make up today's African food.