With more than 50 countries in the continent, Africa comes with plentiful and varied food traditions. Common crops such as corn, cabbage, yams, and peanuts, play an important role in African food. Each country in Africa have their own customs. The way they eat is also different. Some countries have their meal at certain times, whereas in some countries people eat anytime. The majority of rural Africans customarily eat one main meal a day, and this is usually the evening meal. Upon arising, coffee, tea, milk or curds may form a small light meal, while some people may be happy to nibble on seeds. Throughout the day, snacks of fruits, seeds, or nuts may be accompanied with beverages. In some areas, a midday meal of fufu, ugali, and relishes may be traditionally larger than the evening meal, which in this case would then be a cereal dish alone of gruel or fufu. Often, if new foods are introduced by aid groups from other countries, the food must be appealing to the men, for if refused by them, no one else will touch it. Other traditions concern local clan, family, and tribal taboos: for example the eating of certain fish, eggs, or parts of animals or fowl may be taboo, and for the Muslims, pork is forbidden. Finally, it is important to remember that the customs and traditions recorded here are a part of traditional and rural African life, but by no means practiced consistently.