East African cooking is built on teff, maize meal and slow-braised meat, often eaten by hand from a shared plate.
42 traditional East African dishes from 14 countries, with cooking time and full ingredient lists. Free to read, step by step.
East African cooking is built on teff, maize meal and slow-braised meat, often eaten by hand from a shared plate. Copper documents 42 traditional dishes across 14 countries in the region.
The median across these 42 dishes is 2 hours. 5 are ready in 30 minutes or less.
Burundi, Comoros, Djibouti, Eritrea, Ethiopia, Kenya, Madagascar, Mauritius, Rwanda, Seychelles, Somalia, South Sudan, Tanzania, Uganda.
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