East African Cuisine

East African cuisine is diverse and flavorful, characterized by a rich blend of indigenous ingredients and culinary traditions from various ethnic groups and regions. This cuisine is influenced by the geography, climate, and cultures of countries in East Africa, including Kenya, Tanzania, Uganda, Rwanda, Djibouti, Burundi, Ethiopia and Somalia.

Ethiopia, renowned for its injera and doro wat, offers a tantalizing blend of spices that sets it apart. Kenya proudly showcases dishes like nyama choma and sukuma wiki, reflecting the nation’s rich cultural heritage. Meanwhile, Tanzania cherishes its sumptuous offerings like ugali and Zanzibari biryani. 

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