Food of East Africa & the Horn

Injera torn to scoop berbere-red wats, teff and its sourdough tang, ugali with sukuma wiki, nyama choma over coals, and the Indian Ocean pilau of the Swahili coast, heavy with clove and cardamom.

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From Wikipedia

African cuisine is an integral part of the continent's diverse cultures, reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent, there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet, leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-based diets.

African cuisine on Wikipedia Text under CC BY-SA 4.0

Countries 12

Ethiopia Eritrea Somalia Somaliland Djibouti Kenya Tanzania Uganda Rwanda Burundi Sudan South Sudan

Articles 1

Africa›East Africa & the Horn›Ethiopia

Injera, a Bread, a Plate and a Clock

Ethiopia's sour teff flatbread is cutlery, crockery and starch at once — and a three-day fermentation that most of the world has no equivalent for.

Injera Teff Doro Wat Berbere Fermentation