Meat is any food derived from animal flesh (except, herein, fish and fowl). In Africa, meat is mostly beef from cattle or wild game, i.e., Bushmeat. Goats and sheep are also kept and eaten.
Certain African peoples have kept cattle since ancient times. Keeping cattle may have begun in the Rift Valley of Kenya and Tanzania in the 1st millennium BC. The Maasai people of Eastern Africa may be Africa’s most famous cattle-keepers. They believe that all cattle were originally given by God to them, therefore if the Maasai take cattle from any other people they are merely re-claiming what is rightfully theirs. 
But cattle-keeping does not always imply beef-eating. In many cases, traditional African herdsmen are loathe to slaughter their cattle for food. Instead, cattle are a source of milk and sometimes blood, as well as a store of wealth and currency for trade. Today, cattle are most common in Eastern, Southern, and Western Africa. However, in many parts of Africa the tsetse fly and the diseases it spreads or a inhospitable climate make keeping livestock impossible. Where people do not keep livestock the traditional meat is bushmeat, i.e., wild game, which can be anything from antelope to zebra.