Food occupies a central place in African hospitality and hospitality is the heart of Africa. An African plate is a rainbow of colours, aromas, tastes and textures to speak to all living senses about the heart of Africa, no matter how little the means of the African host(ess). Let us explore this African multi-dimensional tongue feast: the tubers (e.g. plantain, yam or cassava) steamed, grilled, fried, cooked, mashed, fermented, baked...; the leaves, beans, fruit, seed or nut-based stews, sauces and soups of different consistences; the meat, fish and shellfish, grilled, fried, smoked, sun-dried, boiled or steamed; the spices, herbs and aromas ranging from salted or dried shrimp/fish to spices to herbs; the oil (palm, shea butter and many many more)... Exchanges with the rest of the world, via nomadic lives, crusades and other have brought an exotic dimension to the traditional cuisine to make up today's African food.