Eastern Africa

Chicken stew simmered in a savory peanut sauce.

Deeply spiced beef stew slowly simmered with berbere spice.

Pork simmered, then pan-fried with onions, tomatoes, chile, and a dash of lime juice.

Golden pieces of fish coated in a tangy Mauritian mustard.

Ripe bananas gently simmered in sweet coconut milk with vanilla, cinnamon, and nutmeg.

A comforting Burundian bean stew simmered with tomatoes, onions, and gentle spices.

Comorian coconut flatbread scented with cardamom and finished with toasted sesame.

Nsima served with a savory tomato and greens relish.

Leafy vegetables simmered in a rich creamy groundnut sauce, best served with nshima.

Fish curry simmered in coconut milk with tomatoes and spices.

A hearty Kenyan one-pot dish of maize and beans.

Crispy fried tilapia simmered in a savory coconut-based sauce.