In South Africa, the food is homely and has usual taste and depends on how you mix your spices or sauce, and it can easily become traditional meal irrespective of your location. For example, pap and  beef is most South Africans staple food, however depending on your taste buds and cravings, you can use rice from time to time or switch to spaghetti if tired of meat. When you are rural, hardbody and spinach always makes it to the dinner table.

In Equatorial Guinea, tasteless cassava and range of  raw sweet and tasteless banana called plantain is normal here, cibu/beef skin mixed with spinach is another level of mixture I came across appealing but not so bad taste. In Malabo they love their fish in different ways, almost like want to eat it raw as it is. It works for babalazi, when you eat fish as it is within 2 minutes of being boiled and a great soup, but I respect the flavour of the food, no matter how it looks, you always want to taste due to the aroma, the big portions of fish appears to be a show off of abundance of fish in the Area. They love their fish and chicken. Key ingredients  come from local plants and animals, including plantains, sweet potato, breadfruit, cassava, yam, cocoyam (known locally as malanga), groundnuts, and snails

Tanzani, on a daily basis you cannot miss raw bananas, also known as ndizi, Ugali (porridge) also known as pap in South Africa is what they love. Fish aka mishkaki is good meat to have from time to time, especially on Saturday or Sunday afternoon chilling or socializing with friends at Mlimani city. No matter what meat you eat in Tanzanian, make sure Ugali is there, for those who eat light, they always go for sweet banana aka ndizi as an option.