Gathers the cuisines of East Africa, the Horn of Africa, southern Africa and Madagascar, where flatbreads, maize porridge, rice, legumes, grilled meat, stews and spice mixtures vary widely from one country to the next. It includes Ethiopian, Kenyan, South African, Malagasy and Mozambican cuisines. Within the Sub-Saharan African Cuisines subcategory it sits beside the groups West and Central African Cuisines, and each entry is placed in the one group whose description fits it best.
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East and Southern African Cuisines
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Rwandan cuisine (Wikipedia)
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Rwandan cuisine differs from other East African cuisine by its greater plant-based ingredients and sauces, despite considerable overlap in ingredients.
Ugandan cuisine (Wikipedia)
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Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.
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