East African Recipes

East African cuisine spans the diverse landscapes from the Ethiopian Highlands to the Swahili Coast, encompassing some of Africa's most distinctive culinary traditions. The region divides broadly between the injera-based cuisines of the Horn of Africa and the ugali-and-stew traditions of the Great Lakes and coastal regions. Spice trade influences from Arabia, India, and Southeast Asia are especially prominent along the Indian Ocean coast. Key ingredients include teff, sorghum, maize, plantains, coconut milk, cardamom, and a remarkable variety of chili-based spice blends.