with strings, horns, and very little poly-rhythms. Music from the eastern sahel and along the nile, among the Nilo-Saharan, made extensive use of strings and horns in ancient times. Among the Afro-Asiatics of Northeast Africa, we see extensive use of string instruments and the pentatonic scale. Dancing involve swaying body movements and footwork. Among the San is extensive use of string instruments with emphasis on footwork. Modern sub-Saharan African music has been influence by music from the New World (Jazz, Salsa, Rhythm and Blues etc.) vice versa being influenced by enslaved sub-Saharan Africans. Popular styles are Mbalax in Senegal and Gambia, Highlife in Ghana, Zoblazo in Ivory Coast, Makossa in Cameroon, Soukous in the Democratic Republic of Congo, Kizomba in Angola, and Mbaqanga in South Africa. New World styles like Salsa, R&B/Rap, Reggae, and Zouk also have widespread popularity. Cuisine Sub-Saharan African cuisine is very diverse. A lot of regional overlapping occurs, but there are dominant elements region by region. West African cuisine can be described as starchy, flavorfully spicey. Dishes include fufu, kenkey, couscous, garri, foutou, and banku. Ingredients are of native starchy tubers, yams, cocoyams, and cassava. Grains include millet, sorghum, and rice, usually in the Sahel, are incorporated. Oils include palm oil and shea butter (Sahel). One finds recipes that mix fish and meat. Beverages are palm wine(sweet or sour) and millet beer. Roasting, baking, boiling, frying, mashing, and spicing are all cooking techniques. Southeast African cuisine especially those of the Swahilis reflects its Islamic, geographical Indian Ocean cultural links. Dishes include ugali, sukuma wiki, and halva. Spices such as curry, saffron, cloves, cinnamon, pomegranate juice, cardamon, ghee, and sage are used, especially among Muslims. Meat includes cattle, sheep, and goats, but is rarely eaten since its viewed as currency and wealth. In the Horn of Africa, pork and non-fish seafood are avoided by Christians and Muslims. Dairy products and all meats are avoided during lent by Ethiopians. Maize (corn) is a major staple. Cornmeal is used to make ugali, a popular dish with different names. Teff is used to make injera or canjeero (Somali) bread. Other important foods include enset, noog, lentils, rice, banana, leafy greens, chiles, peppers, coconut milk, and tomatoes. Beverages are coffee (domesticated in Ethiopia), chai tea, fermented beer from banana or millet. Cooking techniques include roasting and marinating. Central African cuisine connects with all major regions of sub-Saharan Africa: Its cuisine reflects