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Olives, olive oil, pita bread, dates, sumac, and chickpeas are common ingredients while kibbeh and shawarma are among the most popular Asian dishes. Wheat and rice are staple ingredients while lamb and mutton are the most commonly used proteins. They're typically grilled in kebabs and often prepared in stews.

The roots of African cuisine goes back to thousands of years to the Bronze Age in Northeast Africa, when early civilizations began cultivating grains such as barley and wheat. Part of North Africa is in the Fertile Crescent where settled agriculture was practiced by the Ancient Egyptians in this area.

South Americans typically eat three meals and one or two snacks daily. Milk is usually not consumed as a beverage but used in fruit-based drinks and coffee, and milk-based desserts are popular. Fruits, vegetables, and nuts are eaten in abundance. Cassava flour and meal are common in many areas.