Explore East Africa
Bold blends and aromatic essentials.
Ethiopian home cooking is built on slow-cooked onions, clarified spiced butter and layered blends such as berbere and mitmita. Stews — wats — are shared from a single platter of injera, and spices are often toasted and ground in the household.
Explore Ethiopia
Groundnuts, traditional seasonings and pantry ingredients.
Sudanese cooking leans on groundnuts, dried okra, hibiscus and baobab. Peanut paste enriches salads and stews, weika gives body to mullah, and chilled karkade is a familiar drink at the table.
Explore Sudan
Simsim, aromatic blends and regional staples.
Ugandan kitchens make generous use of groundnut and simsim (sesame) pastes, millet and fragrant pilau seasoning. Sauces are often finished with ground nuts and served alongside staples such as matooke or posho.
Explore Uganda
Fragrant seasonings and everyday cooking essentials.
Kenyan everyday cooking ranges from inland staples to the coconut-rich dishes of the coast. Pilau, spiced chai and fresh kachumbari are familiar across the country.
Explore Kenya