One delightful element about Kenya food is its diverse flavor. Kenyan cooking draws upon a variety of ethnic traditions merged with the seasonings and tastes of outside countries. Because of Kenya's long-standing relationship with foreign settlers and its colonization by the British, the taste, cooking methods and presentation of Kenyan foods have been greatly influenced by the Indians, Arabs, Europeans, and Pakistanis as well as some western countries.
Kenyan food is mainly traditional and nearly all of Kenya's tribes boast a specific meal as their very own staple food. Typical Kenyan cuisine is readily available in almost every Kenyan eatery; you can find it served in restaurants, hotels, clubs and entertainment venues with an African flair.
Kenyan food is mainly traditional and nearly all of Kenya's tribes boast a specific meal as their very own staple food. Typical Kenyan cuisine is readily available in almost every Kenyan eatery; you can find it served in restaurants, hotels, clubs and entertainment venues with an African flair.
Ingredients in Kenyan Cuisine
The most popular foods in Kenya are fresh foods from the country's vast resources. Farmland, lakes and the Indian Ocean provide readily available vegetables, fruits and meats. Often, the ingredients used to prepare a Kenyan dish are fresh, very cheap and easily used to make a quick meal. Common vegetables include kale, spinach, cabbage, tomatoes, beans, potatoes, avocados and other leafy greens, while beef and goat meat are the common meats served in a Kenyan meal. Fish, chicken, and mutton are available but are more expensive.
Tropical fruits such as mangoes, oranges, pineapples, bananas, papaws, and pears are cheap, plentiful and popular on Kenyan tables, their availability dictated by the season. Other ingredients used in typical Kenyan dishes and recipes include rice, corn meal, and wheat and millet flour. Kenyans are avid tea drinkers, thus hot beverages such as Kenyan tea and coffee are often served with meals. Cold beverages like soda, juice, and domestic and international beers are also available in restaurants, hotels, pubs and entertainment spots. Tusker, a Kenyan beer, is the relaxing beer of choice for most Kenyans.
Tropical fruits such as mangoes, oranges, pineapples, bananas, papaws, and pears are cheap, plentiful and popular on Kenyan tables, their availability dictated by the season. Other ingredients used in typical Kenyan dishes and recipes include rice, corn meal, and wheat and millet flour. Kenyans are avid tea drinkers, thus hot beverages such as Kenyan tea and coffee are often served with meals. Cold beverages like soda, juice, and domestic and international beers are also available in restaurants, hotels, pubs and entertainment spots. Tusker, a Kenyan beer, is the relaxing beer of choice for most Kenyans.
Ugali
Ugali is probably one of the most common foods in Kenya cuisine. It's a simple staple made from corn or maize flour and water. Depending on how it is being served, it can be thin like porridge or fairly stiff and doughy. Though it can be eaten with a spoon or fork, it's usually eaten by hand with meat or vegetables, like a bread. Similar dishes are known in the United States as polenta, or grits.
Githeri
Today, Githeri can be found all through Kenya but the dish was originally eaten by the Kikuyu tribe in the central regions of the country. It's basically corn and beans, usually boiled together. It's served like a stew, usually as a main dish in Kenya cuisine.
Nyama Choma
Not a specific dish, but rather a way of preparing meat in Kenya cuisine. Nyama Choma means grilled, broiled or BBQ'd meat. It can refer to any kind of meat, though its usually beef, lamb or goat. The famous Carnivore restaurant in Nairobi specializes in all kinds of grilled meats, including local game.
Sukuma Wiki
The name "Sukuma Wiki" actually translates to "stretch or push the week". It's a dish used to make meals last longer. A pan of kale or other local greens if fried with onion and tomato. Sometimes it's just all simmered together in some water
Kachumbari
You can find Kachumbari served as either a condiment or a side-dish. There are many specific recipes, but the general dish is made up of shredded onion and cabbage, with tomatoes and peppers. The cold vegetables are tossed in a dressing of lemon juice and coriander. Kachumbari is a common side for Nyama Choma.
Mandaazi
A sweet dish of fried dough is a popular breakfast food in many parts of Africa, including in Kenya cuisine. Mandaazi is also eaten as a dessert at other meals. It's a lot like a western style doughnut, though not usually covered with sugar or icing.
