Kenyan cuisine

Kenyan Cuisine is the array of traditional dishes and cooking techniques associated with Kenya, a country located in East Africa. The cuisine is characterized by its diversity, influenced by various ethnic groups in Kenya including the Kikuyu, Luhya, Kamba, and Luo.

Overview

Kenyan cuisine incorporates various meats, grains, fruits, and vegetables. Staple foods in the Kenyan diet include maize, sorghum, millet, and other cereals, often in the form of ugali, a type of cornmeal porridge. Meat, particularly goat meat and beef, is also a significant component of many Kenyan dishes.

Common Dishes

Ugali

Ugali is a staple starch cornmeal made with water to a dough-like consistency. It is often served with a side of meat, vegetables, or a stew of lentils.

Sukuma Wiki

Sukuma Wiki is a popular dish made from collard greens, onions, and spices. It is often served with Ugali.

Nyama Choma

Nyama Choma, meaning "roast meat" in Swahili, is a popular Kenyan dish typically made with goat or beef. The meat is marinated in spices, skewered, and then roasted over an open fire.

Githeri

Githeri is a traditional Kenyan dish made from a mixture of boiled corn and beans, often flavored with various spices and sometimes meat.

Beverages

Kenyan cuisine also includes a variety of traditional beverages. Chai is a popular drink, often served hot and sweetened. Tusker, a locally brewed beer, is also widely consumed.

Influence

Kenyan cuisine has been influenced by a number of cultures due to historical trade routes and colonization. Arab, Indian, and European influences can be seen in the use of spices, cooking techniques, and certain dishes.

See Also

• African cuisine
• Culture of Kenya

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