African cuisine encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Egypt and Sudan. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to antiquity. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, while the Carthaginians introduced wheat and its by-product, semolina. The Berbers adapted semolina into couscous, one of the main staple foods. Olives and olive oil were introduced before
Vaginal steaming in Chonburi, 67% of women reported having performed vaginal steaming or smoking, "which they associated with maintaining wellness and feminine identity", especially after having given birth (85.5%). In Tete, only 10% of women practiced steaming or smoking, "mostly intended to enhance male sexual pleasure by causing vaginal tightening (64.1% of users) and drying (22.9%)". In the two African locations, 37–38% of women said they practiced it to enhance "male sexual pleasure"; in the two Asian ones, 0% gave that answer. Conversely, of the Asian women 26% reported their "feminine identity" was a reason, compared to 0% of the African women.