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Eastern Africa

All counted, East Africa includes nineteen countries, ranging from Eritrea and Ethiopia in the north to Zimbabwe and Mozambique in the south, and Madagascar across the Mozambique Channel in the Indian Ocean. Eastern Africa is well known for the wildlife of Kenya, the enormous freshwater Lake Victoria between Uganda and Tanzania, and magestic Mount Kilimanjaro. During European colonization, the rich farmland of Kenya and Uganda were prized for coffee and tea production. The Portuguese introduced chiles, corn, tomatoes, citrus fruits, pigs, and bananas into Eastern Africa. British and Indians brought curry spices and lentils. Today, ground corn, a staple starch, makes grits-like ugali, an accompaniment to stews. In Uganda, steamed green bananas (matoke) are the starch of choice. Modern Ethiopian cuisine features minced raw beef (kitfo) and employs cheeses and a spicy clarified butter; mild or spicy stews are served with chile-based sauces and eaten with bread (injera).

Featured Cook

Nefetiti

Cooking Level: Intermediate

Living In: Dar Es Salaam, Dar Es Salaam, Tanzania

About me:
I grew up cooking and eating the same kind of food everyday until I got exposed to the idea of dining where I discovered a whole variety of dishes. I want to learn to make exotic dishes in my kitchen so I can enjoy these delicacies in the comfort of my home and most importantly, economically.

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