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It’s almost criminal to condense Africa, a continent with more than 50 countries, into one cuisine, but they’re almost too many to list. Australia has a small but growing African community, most evident in the Somalian and Ethiopian populations burgeoning in Melbourne suburbs like Footscray. Tastes and cultures differ across each sovereign state, from the Arab-influence in East African cuisine, to the cassava-derived fufu dishes of Central Africa, and the spongy injera bread and berber chilli dishes of Ethiopian/Eritrean fare. For more African food, also see South African and North African.

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