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Malagasy Ravitoto (Cassava leaf dish)

The Ravitoto dish, which is a staple of the coastal and highland communities of the island and one of the most well-known dishes in Malagasy cuisine, is engrained in local culinary customs. Early Austronesian settlers brought the dish's main component, cassava leaves, to Madagascar. As this component was modified throughout time by the Malagasy people, they developed their distinct version of the dish.

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Algerian Makroudh Pastry

The complicated network of Mediterranean trade routes fostered the blending of flavours that define Makroudh by allowing spices, foodstuffs, and culinary styles to interact. Over time, in North African communities, this pastry came to represent joyful celebrations, family bonds, and religious rituals. Makroudh became a representation of comradery and group unity because of its complex preparation and decadent flavours.

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Tunisian Ojja (Egg dish)

Ojja is a beloved North African culinary treat, particularly popular in Tunisia. This excellent dish is centred on the harmonic union of eggs and a lively tomato sauce, which is boosted by a variety of aromatic spices such as paprika and cumin and is frequently accompanied by the spicy notes of harissa. Its rich history and flavours reflect the region's complex culinary past, making Ojja not just a nourishing meal but also a tribute to North African cuisine's cultural tapestry.

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Luweero wrap: The Ugandan 'Rolex'

The Rolex can be traced back to the bustling streets of Uganda, where it gained popularity as an economical, quick, and substantial meal alternative. The term "Rolex" is a fun combination of "rolled" and "eggs," capturing the dish's main components. Its humble beginnings are frequently credited to inventive street vendors who cleverly blended readily available chapati (an Indian flatbread) with scrambled eggs.

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Kachumbari (Salad)

The mouthwatering East African salad known as kachumbari entices taste senses with its bright blend of fresh tastes. This simple yet delicious dish, which originates from nations like Kenya, Tanzania, and Uganda, has become a cherished staple in the region's culinary tradition.

The word "Kachumbari" is believed to have Indian origins and is most likely a translation of the Hindi word "koshumbri" or "kosambari," which describes a typical Indian salad composed of components comparable to cucumber, tomatoes, and onions. Indian labourers and traders brought their culinary ideas to East Africa throughout the 19th century, which led to the blending of indigenous African foods with Indian spices and flavours.

Kachumbari, combines finely chopped tomatoes, red onions, cucumbers, and green chillies, and tastes good with grilled meats, chapati, or as a side dish for other foods.

Preparation Time

30 minutes.

Ingredients

Lemon juice

Salt

Freshly ground black pepper

Coriander

Cucumber (chopped)

Tomatoes (chopped)

Red onion (chopped)

Green chillies (chopped)

Preparation

Mix the chopped tomatoes, onion, cucumber and green chillies in a large bowl

Squeeze the fresh lemon juice over the vegetables.

Season with salt and fresh ground black pepper.

Add the coriander, and toss it together.

Cover and refrigerate for about 30 minutes and serve.

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Mandazi (swahili doughnuts)

Mandazi is a form of fried dough that originated on the Swahili Coast of Eastern Africa; it’s common in countries such as Kenya, Uganda and Tanzania. Mandazi is known as “Bofrot” or “Puff Puff” in countries such as Ghana and Nigeria within West Africa. It can be served with a cup of tea or coffee at breakfast and more.

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Mombasa Pumpkin Dessert (Kenya)

There are different versions of pumpkin desserts in most of Africa and the rest of the world but the Mombasa Pumpkin Dessert has become quite popular within the region. Mombasa is a coastal city located in the Southeastern part of Kenya and strongly associated with the dessert named after the city. Mombasa is often made with pumpkin, coconut milk, sugar and other spices; it is enjoyed after a meal during the Christmas festive season for the entire family.

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Ugandan Luwombo: Banana leaf recipe

Luwombo is a traditional dish enjoyed in Uganda; it holds cultural significance in the country’s history, especially in the Buganda region. The dish's unique method of steaming meat and vegetables in banana leaves goes back centuries and is said to have originated from the Buganda people, one of the largest ethnic groups in Uganda. The dish is said to be served to visitors, locals and more as a sign of hospitality and during special occasions.

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Ugandan Posho (porridge)

Posho remains a beloved part of Ugandan daily life, blending tradition with modern food processing. Its enduring popularity speaks to the resilience of Uganda's culinary customs and the profound historical influence of maize on the nation's lifestyle.

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East African Braised Chicken

The Braised Chicken from East Africa is a delicious dish reflecting the rich culinary heritage of the region. It’s deeply rooted in the vibrant history and heavily influenced by the recipe that has been used for centuries. In the past, traders from the Arabian Peninsula, India, and the Mediterranean brought with them a myriad of spices and ingredients to Eastern African countries like Ethiopia, Eritrea, Kenya, Tanzania, and Somalia.

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Kenyan Irio Mashed (Potatoes and Peas)

Irio is a flavoursome and traditional dish in Kenya that showcases the vibrant culinary landscape of the country, It’s also known as "Mashed Potatoes and Peas." Irio traces its rich cultural heritage to the Kikuyu people in central Kenya. They cultivated different crops including potatoes and peas which have been used in crafting the recipes for the dish for many years.

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Ugandan Matoke (Green Bananas)

The dish is often prepared by steaming the green bananas in banana leaves until they are soft. The bananas are pounded afterwards and then various spices and ingredients are added to create an aromatic dish. The use of spices such as cumin, coriander, and turmeric, as well as onions, tomatoes, and coconut milk, enhances the taste and aroma of matoke.

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