East African

Meat, especially beef, and lamb, is at the heart of East African cuisine.
It is often accompanied by vegetables and is rich in curry, cinnamon, saffron, and other aromatic powders brought by the Arabs. Tea, coffee, and cocoa, as
well as various types of bananas, are grown in the region, which plays a unique role in cooking. In many tourist places like Nairobi or Mombasa, you will find restaurants specialized in hunting.