Kange

Kange refers to a traditional dish found in various East African cuisines, particularly popular in Tanzania and Kenya. It is essentially a type of cooked stew or soup, often featuring a base of meat, vegetables, and spices. The specific ingredients can vary widely depending on regional preferences and what is seasonally available. Common meats used include beef, goat, or chicken, while vegetables might include potatoes, carrots, onions, tomatoes, and leafy greens like spinach or kale.

The preparation of Kange typically involves slow simmering to allow the flavors to meld and the ingredients to become tender. Spices play a crucial role in defining its taste profile, with common additions such as ginger, garlic, cumin, coriander, and chili. Some variations might also incorporate coconut milk for a richer flavor and creamier texture. Kange is usually served hot, often accompanied by staple starches like ugali (a stiff cornmeal porridge) or rice, which are used to soak up the flavorful broth. It is a hearty and nourishing meal, frequently prepared for family gatherings and communal meals.