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[edit | edit source]
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[edit | edit source]
Ugali[edit | edit source]
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[edit | edit source]
Sukuma Wiki is a popular dish made from collard greens, onions, and spices. It is often served with Ugali.
Nyama Choma[edit | edit source]
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[edit | edit source]
Githeri is a traditional Kenyan dish made from a mixture of boiled corn and beans, often flavored with various spices and sometimes meat.
Beverages[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD