East African dishes are diverse and flavorful, reflecting the region's rich cultural heritage. Common staples include ugali, a maize porridge, and injera, a sourdough flatbread made from teff flour. Meals often feature a variety of vegetables, legumes, and meats, seasoned with spices like coriander and cumin. In countries like Kenya, Tanzania, and Ethiopia, communal dining is popular, with dishes served on large platters for sharing. Popular dishes include samosas, nyama choma (grilled meat), and doro wat, a spicy chicken stew. These meals highlight the importance of community and tradition in East African culture.