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Food of Swahili Coast

A thousand years of monsoon trade in one pot: rice pilau perfumed with clove, cardamom and cumin, biryani from the Gujarati traders, coconut milk in every curry, tamarind sourness, mishkaki grilled on the street, urojo soup built in layers at the Zanzibar night market, and the spice islands that supplied half of it.

A culinary region, not a state or a border. The outline is an approximation of the Indian Ocean littoral where the Swahili kitchen is cooked, from southern Somalia to northern Mozambique.