East African Cuisine, from the Swahili Coast and surrounding Muslim regions of East Africa, is a vibrant Indian Ocean culinary tradition shaped by centuries of trade between Africa, Arabia, India, and Persia. It is known for fragrant spiced rice dishes, grilled meats, stews, lentil-based foods, and the use of aromatic spices such as cloves, cardamom, cumin, and cinnamon, creating rich, layered flavours seen in dishes like pilau, samosas, and coastal-style curries that reflect a deeply cultural and historic fusion of influences.
Includes: Somalia, Kenya (coast), Tanzania, Zanzibar, Ethiopian Muslim regions
Food identity: Pilau rice, sambusas, grilled meats, spiced stews, Indian Ocean flavours
