Recettes

Rwandan brochettes, goat meat skewers grilled over charcoal and served with plantain and salad

Rwandan Brochettes (Grilled Meat Skewers)

Brochettes are skewered grilled meat, and in Rwanda they are the food most reliably present wherever people gather in the evening. Goat is the usual choice, threaded onto skewers with onion, grilled over charcoal, and eaten standing at a bar, sitting in a restaurant, or bought from a street vendor on the way somewhere else. The word is French, meaning skewer, and its presence in Rwandan usage is a plain marker of the colonial period. What the word describes is entirely Rwandan: a particular cut, a particular char, and a particular way of eating, with grilled or fried plantain, potatoes and a fresh salad alongside. They are not heavily spiced, which distinguishes them sharply from the grilled meat traditions further west. Where Nigerian suya is built on a dry spice coating and West African peppered goat is aggressively hot, a Rwandan brochette is seasoned simply and relies on the meat and the fire. Heat, when it is wanted, arrives separately at the table as akabanga, the thin orange Rwandan chilli oil that is sold in small bottles and used a drop at a time. That separation of meat and heat is a matter of preference in Rwanda rather than an absence of one.

Rwanda55 minDebby

Ugandan rolex, an omelette with vegetables rolled inside a chapati and sliced

Ugandan Rolex Chapati

The rolex has nothing to do with watches. The name compresses rolled eggs into one word, and that is exactly what it is: an omelette with vegetables rolled inside a chapati, made to order at a roadside stand and handed over in paper. It is the street food of Kampala and now of the whole country. Vendors work from small stalls with a hot plate and a stack of chapatis, and the whole transaction takes a couple of minutes. Its rise is generally placed in Kampala among university students, who wanted something filling and cheap, and it spread from there across Uganda and into the country's international reputation. The chapati underneath it is itself a piece of history. Flatbread of this kind came to East Africa with Indian migration, particularly the labourers and traders who arrived under British colonial administration, and it has been fully absorbed into Ugandan and Kenyan eating. What Uganda did was wrap an omelette in it. That is a small innovation and it produced a national dish, which is roughly how street food has always worked: someone puts two cheap things together and the city decides it is right.

Uganda40 minDebby

Kac kac, Somali fried sweets cut into diamonds and served with spiced milk tea

Somali Doughnuts (Kac Kac)

Kac kac, also written ka'ka, are Somali fried sweets: crisp on the outside, soft within, and cut into diamonds or squares rather than shaped into rings. They are closer to a biscuit than to a raised doughnut, because they use baking powder rather than yeast and the dough is rolled and cut rather than proved. Their setting is tea. Kac kac go with shaah caddeeys, the spiced milk tea that anchors Somali hospitality, and the pairing is fixed enough that one implies the other. They are sold in the maqaayo Soomaali, the traditional restaurants of Mogadishu and other Somali cities, where they are made in large batches in the morning and generally sold out well before the day is over. They also belong to Ramadan. A dense, sweet, portable fried thing that keeps for days is exactly what is wanted for iftar, and kac kac appear on Somali tables through the month in quantity. The marking on the surface, a light score with a knife before frying, is not decoration alone: it helps them cook through evenly and gives the piece its characteristic look. Somali communities across the diaspora have carried them intact, and they are among the first things a Somali household abroad will make for visitors.

Somalia30 minCuisine228

Shiro wat, an Ethiopian stew of ground chickpeas with berbere, served on injera

Shiro Wat (Ethiopian Chickpea Stew)

Shiro wat is ground chickpea stew, and it is among the most eaten dishes in Ethiopia and Eritrea. Onion, garlic, tomato and berbere are cooked down in oil, chickpea flour is whisked in, and the result thickens to something between a thick gravy and a puree, smooth enough to spread and eaten with injera. Its position has a great deal to do with the religious calendar. Ethiopian Orthodox practice includes a very large number of fasting days, on which no meat, eggs or dairy are eaten, and shiro contains none of them. It is standard on Wednesdays and Fridays, through the eight weeks of Tsom, the Great Lent, and it is eaten during Ramadan by Ethiopian and Eritrean Muslims too. That is a dish serving two religions in one country without modification. It is also cheap and quick, which explains the rest of its reach. Shiro powder, sold ready mixed with the spices already in it, is available across Ethiopia and increasingly abroad, in two kinds: mitten shiro, which is red and carries berbere, and netch shiro, which is white and mild. The dish takes different forms by consistency and name: shiro fessess is runny and served over injera with chillies, shiro tegamino is thick and cooked in an earthenware pot until it bubbles and caramelises at the base, and shiro fit fit shreds injera through it for breakfast.

Ethiopia35 minBlessing

Dawa

Dawa means medicine in Swahili, and the name is a joke that stuck. The drink is lime muddled with sugar, poured over ice with vodka and finished with honey on a stirring stick, and Kenyans order it as their dawa in the way people elsewhere claim a drink is medicinal. Its origin is unusually well documented for a cocktail. It was created at the Carnivore restaurant in the Langata suburb of Nairobi, adapted from the Brazilian caipirinha after bartenders found the cane spirit cachaça gave them headaches and switched to vodka. One regular, who happened to be the restaurant's landlord, began asking for another dose of his dawa, and the name spread with the drink. It is now found across Kenya. The honey stick is the detail that makes it. A wooden stirrer is dipped in honey and left in the glass, so the drinker sweetens the drink themselves, controlling it rather than receiving it pre sweetened. There is also a non alcoholic version made as a hot tea with ginger, lemon, honey, cloves and cinnamon, drunk for sore throats and colds, which is dawa in the more literal sense and is what many Kenyan households mean by the word.

Kenya5 minBlessing

Kisra

Kisra, also spelled kissra, is the fermented flatbread of Sudan, South Sudan and Chad, made from sorghum flour left to ferment overnight and spread paper thin on a hot griddle. It is a staple rather than an accompaniment, and in Sudan its production has become a home based industry supplying households that no longer make it themselves. It comes in two forms. Kisra rhaheefa is the thin baked sheet, closely comparable to Ethiopian injera in appearance and in the lactic fermentation that produces it, though made from sorghum rather than teff. Kisra aseeda, also called aceda, is the same base cooked into a thick porridge instead. The two are eaten in different contexts and both are called kisra. The fermentation is what determines quality, and Sudanese cooks judge it by several variables at once: the sorghum genotype, the age and strength of the starter, the temperature and the time. Lactic acid bacteria and yeast do the work, producing the acids and alcohols that give kisra its sour flavour and its aroma. A weak or young starter gives a bland bread, which is why starters are kept going and shared between households.

Sudan45 minNympha

Baseema

Baseema is a Sudanese semolina-style coconut cake soaked in sugar syrup, and the name means scrumptious in Sudanese Arabic. It is one of the country's best regarded sweets, made for guests and for occasions, and it belongs to the wider family of syrup-soaked cakes found across North Africa and the Middle East. Desiccated coconut is what distinguishes it. Egyptian basbousa and Levantine namoura are close relatives built on the same principle of a dense cake flooded with syrup while hot, but baseema leans on coconut and yoghurt for its flavour and its texture, giving something moister and less grainy than a straight semolina cake. Vanilla and cinnamon carry it, alongside rose water in some households. The syrup is the whole technique and the timing is unforgiving. It is prepared first and left to cool while the cake bakes, then poured over the moment the cake leaves the oven, so that hot cake meets cool syrup and drinks it in rather than sitting in a pool. Getting that the wrong way round, or letting the cake cool first, is how baseema fails. Everything else about it is straightforward, which is much of why Sudanese cooks make it often.

Sudan1 hrNympha

Homemade Pilau Masala

Pilau masala is the spice blend behind pilau, the spiced rice of the East African coast, and it is a short list of whole spices rather than a long one. Cumin, black peppercorns, cardamom, cloves and cinnamon are roasted briefly and ground, and that is the whole thing. The blend belongs to the Swahili coast, where centuries of Indian Ocean trade brought spices from South and Southeast Asia into the cooking of Kenya, Tanzania and Zanzibar. Pilau itself is a relative of the pilaf and pulao found from Persia to India, adapted along the coast into something distinctly East African, and the masala is the point at which that trade history is most visible. Whether to buy it or make it is the practical question. Pre-ground blends are widely sold and perfectly usable, but ground spices lose their volatile oils quickly, and the difference between a jar that has sat on a shelf for a year and spices roasted and ground the same day is not subtle. It requires no grinder: a mortar and pestle does the job, and the roasting step is what makes it worth doing at all, since brief heat opens up the aromatics before they are broken down.

Kenya30 minDebby

Gomen Wat (Ethiopian Collard Greens)

Gomen is the Ethiopian word for collard greens, and gomen wat is the dish made from them: greens braised down with onion, garlic, ginger and spice until they wilt but keep some bite. It appears on almost every Ethiopian platter, spooned onto injera alongside the meat and lentil stews. It is also called ye'abasha gomen or abesha gomen. Abesha is a term used collectively for Ethiopians and Eritreans, so the name translates roughly as Ethiopian collard greens, distinguishing the local variety and preparation from others. Collards are eaten widely across the continent and beyond, from Tanzania and Kenya to Brazil, Portugal and the southern United States, but the Ethiopian treatment is specific. Niter kibbeh is what makes it specific. It is clarified butter infused with herbs and spices during the clarifying, closely comparable to Indian ghee except for that infusion, and it is the fat almost all Ethiopian cooking is built on. Using plain butter or oil produces a perfectly good pan of greens; it does not produce gomen wat. Because of the butter, this is vegetarian rather than vegan, and a fasting version made with oil exists for the Orthodox fasting days when animal products are avoided.

Ethiopia30 minBlessing

African Mango and Cucumber Salad

This is an East African salad of mango, cucumber and tomato with chilli, cumin and a little cinnamon, dressed with lime and finished with roasted peanuts. It is served on its own or alongside grilled meat, and its appeal is the contrast: crunchy against soft, sweet against tart. Mangoes are not indigenous to Africa. They reached the East African coast through Persian traders around the tenth century, part of the same Indian Ocean exchange that brought rice, spices and coconut into Swahili cooking, and they have been grown and eaten there ever since. Kenya and Tanzania are now substantial producers. The seasoning is what places it. Cumin with a dash of cinnamon in a fruit salad is a Swahili coast combination rather than a Western one, reflecting the same trade history, and the peanuts and lime give it the texture and acidity that hold the whole thing together. Salting the cucumber and onion first and letting them drain for twenty minutes is the technique that matters most: cucumber holds a great deal of water, and skipping it leaves a salad sitting in liquid within minutes of being dressed.

Kenya25 minAmara

Kenyan maharagwe, red kidney beans simmered in spiced coconut milk with tomato

Kenyan Maharagwe (Spiced Coconut Bean Soup)

Maharagwe is simply the Swahili word for beans, and the dish is red beans simmered with onion, tomato and spices in coconut milk. It is eaten across Kenya and is most often served with ugali, though rice and flatbreads are equally common. The coconut milk places it on the Swahili coast. Coastal Kenyan cooking uses coconut in a way inland cooking does not, and it arrived through the same Indian Ocean trade that brought cardamom, cumin, turmeric and coriander into the region's food. Those spices are all here, and the presence of mild curry powder alongside them reflects the long South Asian presence in East Africa. It reads as though it should be fiery and is not. The spice list is long and includes chilli, but the coconut milk rounds all of it off, so the finished dish is warm and aromatic rather than hot. It is also quick: with cooked or tinned beans it is on the table in under thirty minutes. The sauce should come up to just cover the beans and will thicken further as it cools, so it is worth stopping while it still looks slightly loose.

Kenya40 minNympha

Sukuma Wiki

Sukuma wiki is braised collard greens, and the name tells you what it is for. In Swahili it means to push or stretch the week, and it describes a cheap, filling vegetable dish that makes the household's resources last. Served with ugali and perhaps a little roasted meat or fish, it is a typical Kenyan or Tanzanian meal. Sukuma is the Swahili name for collard greens, called colewort in older English and often confused with kale. It is grown across Kenya, Tanzania and Uganda, it is inexpensive, and it is available all year round, which is exactly why it occupies the place it does. The greens are the most in demand vegetable in Kenya on both nutritional and economic grounds. The method is simple and the order matters. Onion is softened first, the greens go in by the handful so each addition wilts before the next, and tomatoes and liquid follow. Twenty to thirty minutes of gentle cooking takes it from tough to tender. It is naturally vegan as written, which is unusual for a staple side dish, and it is often eaten that way rather than by choice. A chopped chilli is the most common addition.

Kenya50 minFoodChef

Irio

Irio is potatoes, peas and corn mashed together into a thick, pale green purée, and it originated with the Kikuyu of central Kenya before spreading across the country and into East Africa more widely. The name means, plainly, food, in Kikuyu. It is chunkier than mashed potato and deliberately so. The peas are cooked with the potatoes and mashed in, which gives the colour, and the corn is stirred through whole at the end so it keeps its texture. The result is a thick mass rather than a smooth purée, and that texture is what distinguishes it. Its most common serving is nyama na irio, with grilled steak, and it belongs to the same domestic register as sukuma wiki: cheap, filling, made from a short list of ingredients in one pot. Dried green peas are often used in Kenya and need soaking and separate cooking. A knob of butter in the purée, lima beans, or sautéed greens are all common additions. **Note that the source titles this dish mashed sweet potatoes, and there are no sweet potatoes in it**, the recipe uses ordinary potatoes throughout.

Kenya50 minFoodChef

Awaze, an Ethiopian red chilli dip made from berbere and wine

Awaze (Ethiopian Chilli Dip)

Awaze is the Ethiopian red chilli paste, built on berbere and loosened with an alcoholic liquid into a thick dip. It is extremely hot, it takes five minutes to make, and it goes with almost everything on an Ethiopian table. Berbere is what it is built on, and berbere is itself a blend: dried chillies, garlic, ginger, onion, rue seeds, cardamom, cloves and cinnamon. Awaze takes that and turns it into something spoonable. The liquid matters more than it sounds. Traditionally it is tej, the Ethiopian honey wine made with gesho, the shiny-leaf buckthorn, or areki, a strong spirit. This recipe uses red wine, which the contributor prefers and which is far easier to find. Its traditional place is at celebrations. Awaze is made for weddings and special occasions and served with raw meat, and gored gored, cubed raw beef with dipping sauce, is considered by many an unofficial national dish that no Ethiopian celebration is complete without. That is worth knowing about what the dip is for. Because of the wine, this is not alcohol-free, and mitmita, the other Ethiopian chilli blend with pili-pili peppers and cardamom, is a related but different thing.

Ethiopia5 minBlessing

Bhajias

Bhajias are thinly sliced potatoes coated in a spiced gram flour batter and fried until crisp, and they are an East African street snack, popular in Kenya and Tanzania. They arrived from India and have been made locally long enough to be entirely at home. Gram flour is what makes them work and what makes them naturally gluten free. Milled from chana dal, it fries into a crisp shell in a way wheat flour does not, and it carries an earthy, slightly nutty flavour of its own. Rice or corn flour goes in alongside for extra crispness. They belong to the same Indian inheritance in East Africa as chapati, samosas and pilau masala, brought by Indian merchants and labourers over the nineteenth and twentieth centuries and absorbed completely into Kenyan and Tanzanian eating. What has changed locally is what goes with them: kachumbari, the tomato and onion salad, is the standard Kenyan accompaniment rather than the chutneys of India, though tamarind chutney and ketchup are both used. The batter should coat the back of a spoon, and it will thin as the potatoes go through it, so more flour is added as you go.

Kenya45 minNympha

Kitfo (Ethiopian Minced Raw Beef)

Kitfo is very finely minced raw beef, warmed through with spiced clarified butter and chilli. The name says what it is: kitfo comes from the Amharic for chopping finely. It is Ethiopian and Eritrean, and it is celebration food, a dish for major holidays, weddings and family occasions rather than an ordinary weeknight. Two things define it. The first is niter kibbeh, the clarified butter infused with garlic, ginger, cardamom, fenugreek and other spices, which is what carries flavour into meat that is never exposed to direct heat. The second is mitmita, the fierce Ethiopian chilli blend built on pili-pili peppers with cardamom, cloves and salt. Both are what separate kitfo from any other steak tartare. Doneness has its own vocabulary, and the names matter because they are what you order by. Tere kitfo is fully raw. Leb leb is warmed just enough to melt the butter through it. Yebesele is taken further still. Gored gored, which is on this site as its own recipe, is the closely related dish where the beef is cut into cubes rather than minced, same tradition, different knife work, noticeably different in the mouth. It is served with injera, and usually alongside gomen, the collard greens, and ayib, the fresh Ethiopian cheese, whose mildness is there to answer the heat.

Ethiopia30 minBlessing

Chips mayai, Tanzanian chips cooked into an omelette, served with kachumbari

Chips Mayai (Tanzanian Chip Omelette)

Chips mayai is chips set into an omelette and cooked as a single flat cake. The name is literal, chipsi is chips, mayai is eggs in Swahili, and it is one of the defining Tanzanian street foods, also known as zege. It is sold from stalls across the country and cooked to order: fries already made, eggs beaten with chopped onion, tomato, green pepper and coriander, the two combined in a hot pan and turned once. Minced meat goes in where a heartier version is wanted. It arrives with kachumbari, the East African tomato and onion salad, and tomato sauce. The comparison the source draws with Spanish tortilla is apt and worth thinking about, because the difference is instructive. A tortilla española uses potato sliced thin and cooked gently in oil until soft, folded into egg and set slowly into something dense and custardy. Chips mayai uses chips, already fried, already crisp, and cooks fast, so the potato keeps some of its structure and the egg stays lighter. Same two ingredients, entirely different results, and the potato cut is what does it. It is eaten at any hour: breakfast, a late-night meal after drinking, or a snack in between. Nothing about it is formal.

Tanzania30 minBlessing

Gorraasa, thick soft Sudanese flatbread cooked in a pan

Gorraasa (Sudanese Flatbread)

Gorraasa is a thick, spongy Sudanese flatbread cooked in a pan from a pourable batter rather than a kneaded dough. It is one of Sudan's two national breads, alongside kisra, and it is used as a tool as much as a food. Its purpose shapes its texture. A round of gorraasa goes under stewed meat or a saucy dish, and pieces are torn off to pick food up, so it needs to be soft enough to tear cleanly and springy enough not to disintegrate under sauce. That is why it is thick and slightly elastic rather than crisp or brittle. It is often eaten with damaa, the Sudanese meat and tomato stew, in a combination known as gorraasa be dama. Two things in the method are worth taking seriously. The batter must be thick, pancake-batter thick, because a thin one will not hold the bubbles that give the bread its sponginess. And it is cooked on one side only, over medium heat, until the top dries out completely. The heat needs watching: too high and the base burns before the top sets. The source is emphatic about salting the batter properly, and it is right. Gorraasa made without enough salt is bland in a way that no accompaniment fixes, because there is nothing else in it.

Sudan35 minNympha

Jebena, Sudanese coffee brewed in a clay pot with spices

Jebena (Sudanese Spiced Coffee)

Green coffee beans roasted, ground with spices and brewed in a clay pot, then poured through a filter of palm fibre. It is Sudanese, and it is a preparation rather than simply a drink. **This page had no recipe card in the source.** The ingredients and method below are reconstructed from its article, and that is flagged. The context is worth stating. Coffee is East African in origin, Ethiopia is where *Coffea arabica* comes from, and Sudan and Kenya are among the places where it was first used. That makes Sudanese coffee culture not an import but part of the plant's home ground, and the source is right to be proud of it. What distinguishes jebena is that the whole process happens at the point of serving. Beans are roasted fresh in a pan, ground by hand, traditionally in a mortar, with ginger, cardamom and sometimes cloves or cinnamon, and brewed in the clay jebena pot the drink is named after. It is then poured through a filter of palm fibre stuffed in the spout. The source contradicts itself in a single sentence, saying the coffee is brewed very sweet and then that it is served black with no sugar. Both practices exist; the sentence as written cannot be true.

Sudan30 minNympha

Kuindiong (Dinka Sweetened Semolina)

Kuindiong is semolina cooked with water, yoghurt, milk and sugar into a thick sweet porridge, served under miok, butter and yoghurt cooked together until they separate. It is a Dinka dish, made in South Sudan and southern Sudan, and it is served to welcome guests. The miok is the part worth paying attention to, because it is a technique rather than a topping. Butter and yoghurt cooked together and stirred constantly eventually break: the fat separates from the milk solids, and those solids brown into pale golden granules. What you pour over the semolina is browned butter with toasted dairy solids suspended in it, which is why it tastes nutty rather than simply of butter. Twenty minutes of constant stirring is what it takes, and taking it off the heat at the right moment, as soon as the granules turn a pale nutty colour, is the whole skill. The Dinka are a cattle-keeping people, and the quantity of dairy in this dish reflects that directly. Over a kilo of yoghurt and half a kilo of butter between the two components is a lot by most standards and entirely unremarkable in that context. The source appears to come from an Australian publication, its notes reference Australian cup measures, which is worth recording.

South Sudan45 minNympha

Miris, a Sudanese stew of cassava and okra cooked in lamb fat

Miris (Sudanese Stew with Lamb Fat)

Miris is a Sudanese stew of cassava and okra cooked in lamb fat with onion. It is served with asida, the stiff Sudanese porridge, or with kisra flatbread. The lamb fat is the point, and it is worth understanding rather than substituting away. Only two teaspoons go into the pot, but rendered sheep's fat carries a distinct, slightly gamey savouriness that no oil reproduces, and using it as a cooking medium rather than as a meat is characteristic of a cuisine where nothing from an animal is wasted. The source offers pork fatback, beef fat or olive oil as alternatives and is honest that they change the dish. Sudanese meals are built around a communal central dish with stews and sauces alongside, eaten with the right hand using flatbread or a stiff porridge, asida or kisra. Miris belongs to that format rather than being served as a plated course. Two notes about the recipe as written. The source's prose describes onions, dried okra and sheep's fat, while its ingredient list specifies cassava, and both have been kept since the combination is plausible. And cassava must be cooked thoroughly, the raw root contains compounds that release cyanide, and the ten minutes the method allows assumes it is already properly processed.

Sudan35 minNympha

Mtuzi Wa Samaki

Mtuzi wa samaki is a Zanzibari fish curry, fish cooked in a spiced tomato and coconut sauce, and one of the clearest dishes to point at when explaining what Zanzibar's food actually is. The island sat at the centre of Indian Ocean trade for centuries, and the spice routes running from India passed directly through it. Zanzibar became a spice producer in its own right, cloves above all, and the Indian influence on its cooking is not a borrowing but a component of it. Mtuzi wa samaki is built on that: cumin, coriander, turmeric and chilli applied to local fish and local coconut. The name is Swahili, mtuzi is a sauce or stew, samaki is fish. Firm white fish is what the dish wants, because it needs to hold together in the sauce. Kingfish and snapper are common on the island; anything firm works elsewhere. It has spread from Zanzibar along the East African coast and is now cooked widely in coastal Kenya and Tanzania. Served with rice or with chapati, both of which arrived by the same trade routes as the spices.

Tanzania35 minFoodChef

Pea and Mint Soup

Peas cooked briefly in a potato and stock base, blended with mint and lemon and finished with buttermilk. It is a British spring soup, and no country is claimed. The short cooking is the entire technique. Peas lose their colour and their fresh sweetness rapidly once they are cooked, chlorophyll degrades with heat and acid, and the sugars that make young peas taste of anything begin converting to starch. Five minutes is what the recipe allows, and the instruction is explicit that longer will cost you the flavour. Everything else in the pot, the potato, the onions, the garlic, is cooked through first, and the peas go in at the very end. The potato is doing structural work. It breaks down under the blender and thickens the soup, which is why no flour or cream is needed for body. Buttermilk rather than cream is the other choice worth noting. It brings richness with acidity behind it, which lifts the whole thing where cream would flatten it. The trade-off is that it curdles at a rolling heat, so the soup must be warmed through gently. It works hot or cold. Served cold it will thicken as it chills and needs loosening with more stock.

Kenya40 minNympha

Samaki wa Kukaanga (East African Fried Fish)

Fish marinated briefly in lime, garlic and cayenne, then fried. The name is Swahili and means exactly what the dish is, samaki is fish, kukaanga is frying, and it is eaten across East Africa. No single country is claimed. **This page had no recipe card in the source.** The ingredients and method below are reconstructed from its article, and that is flagged. It is roadside food. Fried fish is sold at food stands along the coast and inland across Tanzania, Kenya and Uganda, and it is deliberately simple: four seasonings and a hot pan. That plainness is the point, the fish is doing the work, which is why it suits whole fresh fish rather than fillets. The one technique that matters is drying the fish after marinating. Lime juice draws water to the surface, and a wet fish put into hot oil steams, spits and refuses to brown. Patting it dry with kitchen paper immediately before frying is what gives you a crisp exterior. The marinating time is short by design. Twenty to thirty minutes seasons the fish; leaving it in citrus for hours would begin to cure it. Sukuma wiki and rice or ugali are the standard accompaniments.

Tanzania50 minFoodChef

Recettes

Gorraasa (Sudanese Flatbread)

Chips Mayai (Tanzanian Chip Omelette)

Kitfo (Ethiopian Minced Raw Beef)

Bhajias

Samaki wa Kukaanga (East African Fried Fish)

Pea and Mint Soup

Awaze (Ethiopian Chilli Dip)

Irio

Sukuma Wiki

Kenyan Maharagwe (Spiced Coconut Bean Soup)

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