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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 STACEYLENZ Cooking Level: Expert Home Town: Nairobi, Nairobi, Kenya Living In: Tampa, Florida, USA

About me: Most of my cooking skills were learned whilst living in Kenya. The diversity of people and cultures was uniquely reflected in foods. Fruits and vegetables were had from the fresh markets, which along with providing us the necessities for life, were full of living colour. I marveled at how spices and grains were milled on a daily basis. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »