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In the 1300s, ancient West Africans had a diverse diet that included staple foods such as millet, sorghum, and rice, which were often used to make porridge or flatbreads. They also consumed a variety of fruits and vegetables, including yams, beans, and leafy greens. Additionally, fish and meat from livestock like cattle, goats, and sheep were important protein sources, complemented by the use of spices and herbs for flavoring. Trade routes facilitated the exchange of food items, enhancing their culinary variety.

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AnswerBot

1w ago

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