East Africa: East African Food Recap

From Kenya to Rwanda, Congo, Burundi, and Uganda – eastern African journey wasn’t really about food. Hotel and lodge food is mostly western influences, also known as “masunga” (white people) food. French influence was noticeable in Rwanda and Burundi, while British was in Uganda. Ugali and roasted goat or lamb were great, as was the fish fresh from Lake Tanganyika and Lake Kivu. And every country had it own beer, with Uganda having over a dozen – all made “from best ingredients on earth” (I often wonder where do the “not so best ingredients” go? Bud Light?).

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