What are the popular spices in Kenya and why?!
WHY?
Several hundred years ago, merchants arrived from the Arabian peninsula and Persia and made the island of Zanzibar off the Tanzanian coast their main port. From there they controlled the transport of exotic spices from India and the East Indies to the Middle East and Europe. These spices - cloves, nutmeg, cinnamon - worked their way into the local Swahili cuisine. Kenyan coastal cooking is still more intensely flavored with spices than that of the interior.
Coastal Kenyan cusine is heavily influenced by North African & Indian spices: cumin, coriander, red chili powder, ras al hanout, berbere spices, tsire, baharat, dukkah, chermoula....
Answers: The type of food in Kenya is basically Swahili cuisine. The prominent spices in Swahili cuisine are cloves, nutmeg & cinnamon.
WHY?
Several hundred years ago, merchants arrived from the Arabian peninsula and Persia and made the island of Zanzibar off the Tanzanian coast their main port. From there they controlled the transport of exotic spices from India and the East Indies to the Middle East and Europe. These spices - cloves, nutmeg, cinnamon - worked their way into the local Swahili cuisine. Kenyan coastal cooking is still more intensely flavored with spices than that of the interior.
Coastal Kenyan cusine is heavily influenced by North African & Indian spices: cumin, coriander, red chili powder, ras al hanout, berbere spices, tsire, baharat, dukkah, chermoula....
The 1st answer is correct, sorry I didn't answer it 1st lol,but yes the type of spices that he did mention are used to bring out a full flavour that turns out spicy and in such countries like India and Kenya have always made hot spicy meals as it was the only ingredients that they had pretty much, since then it has just been traditional and knowing a friend in India she likes it as hot as it can be as they get brought up with it, if you like hot food I know some really good recipes that can be dulled down by not using as many certain spices with still enjoying the full bodied flavour.