In East Africa and North Africa via Swoness Photos

Let's begin with East Africa: The kind of meals they love to eat. Besides, East Africa is located in the eastern part of the continent Africa. It's countries are Kenya, Tanzania, Uganda, Rwanda, and Burundi, etc. The region is also best known for its game reserves located at the Serengeti and Ngorongoro crater in Tanzania and Masai Mara in Kenya. East Africa governments recognize the value of their natural resources and have set aside large areas as national parks. 

Below are the kind of meals the East African Countries love to eat: 

Ugali:

is a cooked dough made from maize, cassava, sorghum or millet that's a staple across East Africa

Fah-fah: 

is a meat stew or soup made from goat (and sometimes mutton or camel)

Matoke: 

is a specific type of banana that's grilled, boiled or mashed throughout Uganda and many other East African countries

This unique, polenta-like side dish is a Tanzanian favourite: 

traditionally served for breakfast, lunch and dinner. Made by rolling a tiny bit of creamy, thick cornmeal paste (made from cooked white maize) in a hand until it forms into a ball, and making an indentation in it with a thumb, ugali becomes an edible spoon that is often dipped into various stews and sauces

Irio:

is a hearty Kenyan dish with origins from the Kikuyu people. Although it has many variations, it usually consists of potatoes, peas, and corn that are boiled and mashed together.  

Mchana Mwema

Chicken tagine:

is a popular dish in Morocco. Packed with rich flavours and aromatic spices to create a delicious and exotic taste. It always lights up the dinner tables in Morocco. Chicken tagine is a popular North African dish that simply must be tried. 

Nyama choma :

means is a very popular food in Kenya. It is prepared and eaten usually when celebrating birthdays and weddings. This delicacy is also used in receiving guests. It sure looks like a delicacy worth trying whenever in Kenya, or any East African country. 

Matoke 

- Historically the traditional dishes of East Africa are similar to those of central Africa with a few small differences. Maize is the basis of ugali, a side dish usually to a hearty stew. Meanwhile plantain is often steamed to make matoke the filler of many meals served with their stews. East African cuisine has been hugely influenced by its history. When the Arabs settled on the Swahili coast over 1000 years ago they introduced different cooking methods and many new ingredients. This included spices like saffron, cloves and cinnamon which are all grown on Zanzibar’s islands. Later the Portuguese introduced different methods of roasting and marinating, and from their colonies, brought citrus fruits.  They also introduced chilies, tomatoes, pineapple and the maize used to make ugali.  When the British and the Indians came, they brought their own flavours like vegetable curries and chapattis. 

Do not forget Swoness Photos is a site created in the name of an Author by name Swoness:

This is Swoness:

Swoness, the Tiv-Nigerian author of The Great Insight, is from Makurdi, Benue State, Nigeria. She is a multi-talented creative and politician known for her work as both an artist and a writer. Below is Swoness Book:

Back on the North Africa Region: See below various meals from North-African Region brought to you via Swoness Photos tagging Swoness World and SWAC. Also try to check on THE WISE BOOK written by Swoness. Thank you as you read!

In North Africa: The kind of meals they love to eat. Besides, North Africa is located in the northern part of the continent Africa. It's countries are Morocco, Algeria, Tunisia, Egypt, Libya, Sudan, and Western Sahara. The region is known for its prosperous area, generating one-third of Africa's total GDP again, oil production is high in Libya. Geographically, the region intersects the Arab World and Africa with a strong Islamic population. North Africa was the center of the Arab uprising of 2011.

Flavour of North Africa

Couscous 

Harira: 

is a soup served in Algeria and Morocco, eaten during the Holy Month of Ramadan.

Shakshouka: 

is a Tunisian dish and is popular in Israel, as well, having been taken there by Maghrebi Jews.

Meat Balls: 

It is called the North Africa Meat Balls

Ful Medames

North-African shrimp with roasted Summer vegetable  couscous

North-African-warm-couscous-salad

Couscous Royale Tunisia North Africa

M'hanncha: 

It’s a dessert made up of a whirl of coiled filo pastry. The pastry is rolled out to form a long tube and filled with almond paste and flavored with orange flower water and pistachio; cinnamon is sprinkled onto the cooked filo.  

via Swoness Photos 

Thank you as you read!

Posted on Friday 08/01/2021

Edited on Sunday 24/05/2026