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East African Cuisine and Recipes

The cuisine of East Africa varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent. Cattle, sheep and goats were regarded as a form of currency and a store of wealth, and are not generally consumed as food. In some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who grow a variety of grains and vegetables. Maize (corn) is the basis of ugali, the East African version of West Africa’s fufu. Ugali is a starch dish eaten with meats or stews. In Uganda, steamed, green bananas called matoke provide the starch filler of many meals.

About East African Cuisine

East African Cuisine

The cuisine of East Africa varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat…

About East African Cuisine

Ethiopian Cuisine

Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w’et or wot), a thick stew,…