East African Cuisine is a diverse blend of flavors and ingredients influenced by various cultures and traditions. It includes staples like ugali, a maize porridge, and injera, a sourdough flatbread made from teff flour. Common ingredients include rice, beans, and a variety of vegetables, often accompanied by meats such as chicken, beef, and fish. Spices play a significant role in East African dishes, with coriander, cumin, and cardamom frequently used to enhance flavors. Each country in the region, including Kenya, Tanzania, and Ethiopia, has its unique culinary practices, reflecting local ingredients and historical influences.