In selecting the range of items offered to individuals from the African and middle Eastern areas, considerable research was undertaken to identify food groups, ingredients and spices used in the different areas in the preparation of the food.
The food types were investigated and items were selected to suit the Meals Ready to Eat (MRE) format. The menus were also formulated to suit local taste as research has found that there is greater consumption when the individuals are used to the type of meal, the ingredients and the method of cooking
Key findings included
Protein is consumed throughout the areas targeted and is in the form of

• Chicken
• Fish
• Beef
• Beans

Carbohydrate is most often consumed from the following groups

• Maize porridge
• Maize kernels ( samp )
• Rice
• Potato
• Flat Breads ( Chapatti )

Ingredients

Most cooking is in the form of stews with the main base ingredients being

• Onion
• Tomato
• Ginger
• Garlic

Vegetables are not commonly used but are added when available and commonly these include

• Carrots
• Cabbage
• Corn
• Green Beans
• Spinach- Kale

In terms of spices and flavorings

• Chili is added to most meals in West Africa with the base of ginger, tomato, and onion. Basic proteins of chicken, beef, fish and beans are commonplace. Peanuts are also added on occasions. Generally chicken, beef or fish stocks also flavor the meals. The use of cream is nonexistent in this region
• In East Africa and the Middle East the use of curries is commonplace. Spices used include cumin, cardamom, chili, ginger and mustard forming part of the mix. Coconut is often added and additional flavor in the form of stock powders are commonplace but once again the use of creamy sauces is limited
• Southern Africa uses both groups with curries and tomato and onion bases being widely used. Chili is also a common spice ingredient and most meals of end users have well spiced bases