That depends on the regional cuisine. There are so many cultures in Africa, and different groups have different tastes.
Some things are pretty constant though, and some of the methods are pretty easy, just not what most people are used to in a western kitchen. So adapting to a generally African style of cooking may be hard for people who aren't used to planning meals a day to a week ahead of actual serving time.
The reason for this is because although different groups like different things, almost every African on the planet would prefer something fresh and/or naturally prepared over "fake food". When you're used to say, pickles made by mom or the neighbor, most store bought versions are tasting something like cleaning fluid.
I've noticed a change in my tastes since I got used to natural cooking, even though I grew up on a "typical American" diet.
In some ways though, it is much easier. It's much easier on the pocket not to use much processed food, eat more vegetables, and make things from scratch.