West African cuisine (Nigeria, Ghana, Senegal) is characterized by rich stews, palm oil, fermented ingredients like locust beans, and staple swallows like fufu and banku. East African cuisine (Ethiopia, Eritrea, Somalia) features injera flatbread, berbere and mitmita spice blends, and a strong tradition of communal dining. Both traditions emphasize bold flavors and communal sharing, but the specific ingredients and techniques differ significantly by region.