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African food depends on the region being talked about. Although spicy is a common taste, variations on ingredients, methods of cooking, and origin make dishes nothing similar to each other. Some areas where vegetation is scarce have meat and poultry for main ingredients. On the other hand, regions with fertile lands have vegetables and grains served in their every meal. Coastal regions have fish for staple, and places with tropical rainforest weather have sweet-tasting fruits for dessert. There is not a single dish that may explain the cuisine of Africa. It is unique; a testimony to the theory that even with differences a nation can remain as one.