So far as short blades vs. long blades, I think the problem is the size of the anvil. I know that two-handed swords (either European or Japanese) were hard to make, and hard to temper properly, because they were often too long for the forge. If you've got a small forge, short blades are much easier to make.
Ditto with complex shapes and tempering. Something with complicated curves and cutouts is going to heat unevenly, and it's going to be hard to temper evenly. I would expect perhaps spot hardening (as on a kukri edge) at best.
One problem we haven't discussed is the issue of history. Most of the African blades we see are post-colonial in origin, and most (not all!) were not produced for war. Here's an analogy. Imagine that the only European swords you saw were produced around 1900. How would you judge European sword culture? Probably, you'd figure that swords were minor and ceremonial weapons, as all the blades you could find were badly made (compared to, say, a 14th century sword) and poorly used. Because Africa doesn't have a great historical record, it's somewhat hard to judge how good African swords were or could be. All we see are the modern ones.
Just a thought,
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