According to internet sources, East African cuisine is the food of countries such as Kenya, Somalia, Tanzania, Uganda, and Rwanda. There is “a strong emphasis on grains such as rice, corn, millet, and sorghum. It is very common to find some combination of grains with vegetables and a little meat combined in different types of stew. Dairy products are often found in recipes, as are more flavorful variations such as coconut milk. There are Islamic influences in some of the cultures and that is reflected in the cuisine as well.”
I’m going to do my best to add more variety and move away from the stew-y type dishes that have dominated my plate the past few weeks, so here I go.