Products and eating habits
Kenya's cuisine features starchy foods such as maize, yams, sweet potatoes, white beans, sorghum and millet. Agriculture accounts for 75% of the country's resources. Between the production of tea, coffee, maize, sugar cane and various meats and fish, Swahili cuisine is quite varied. There is a wide variety of fruits and vegetables.
Milk is an important part of the Kenyan diet and is the staple of Maasai meals. The milk in carton is equivalent to the one you can find in the West and the big farms in Kenya produce good quality cooked cheeses, similar to cheddar. Beef is of good quality in Kenya and chicken, pork, lamb and goat are also consumed. Bushmeat
has long been an important source of protein for the locals. However, many wild species are now endangered and it is important to be informed before consuming these products. On the coast, you will find plenty of fish. In the middle of the morning, the fishermen's dhows come back and unload their catch on stalls. The lobsters and crabs are succulent and obviously much cheaper than in the West. Not to mention tuna, dolphinfish, swordfish, scorpion fish, etc. In the inland hotels, you will be offered Nile perch and, above all, tilapia, both caught in the large lakes.The classics of Kenyan cuisine
One of the staples of the Kenyan diet isugali (a type of polenta made from millet or white maize flour) which is held in the hand and rolled into a ball. It is the typical accompaniment to many dishes: grilled meat, meat and vegetable stews.
Among the starchy foods we can mention matoke (plantain stew), a dish that is of Ugandan origin, but very popular in Kenya. Plantains are cooked in a pan with oil, tomatoes, onions, garlic and chilies, and sometimes meat. Pilau, a tasty combination of rice, is stewed with spices (cumin, cardamom, cinnamon, cloves), onions and meat. On the coasts, wali wa nazi, rice infused with coconut milk, is prepared. The term "makai" refers to roasted whole corn on the cob.Irio kikuyu is a very popular pea, potato and corn mashed potato, unless you prefer mukimo, a mixture of mashed potatoes and leafy vegetables, often served with meat in sauce.
Vegetables are often prepared in the form of a stew such as sukuma wiki, a kale/kale stew simmered with onions, while mrenda is a similar recipe based on vegetable leaves. A very simple and nutritious dish, githeri consists of corn and beans boiled and then fried. It can be served with rice. Viazi karai are whole potato fritters flavored with a hint of chili. Unless you prefer mayai chips, a simple omelette with French fries. Greasy indeed, but ideal after a long day of walking. It is often accompanied with kachumbari. This minced tomatoes, onions, chillies, coriander and sometimes avocado is very appreciated to bring a touch of freshness.
Kenyans love meat. Nyama choma (grilled meat) is the national dish, made of meat, sheep, goat, chicken or beef, but also crocodile, antelope or ostrich. Traditionally, only a touch of salt is added, but some people add pepper and chili powder. The version with goat meat(mbuzi choma) is very popular. Alternatively, enjoy mishkaki, a very tasty beef kebab. Kenyan stew is a term used to describe various types of beef (sometimes goat or chicken) stew with root vegetables, tomato and curry. Chicken(ingoho) is often braised with tomato and onion. On the coasts, kuku wa kupaka (chicken, coconut milk, tomato, chili and coriander) is appreciated. Finally, mutura is a sausage made of minced goat meat and the blood of the animal. The sausage is boiled and then grilled. Meat is delicious in Kenya, to the great displeasure of vegetarians who can always find their happiness in the Indian cuisine, very widespread in the country.
Indeed, Indian cuisine is very widespread. Historically, the East African coasts have often been under the control of Indo-Arab maritime powers who imported many products from Asia into the region. Later, the British presence in Kenya allowed for the arrival of many Indian workers who settled in the region. Indian restaurants - often very good - are present almost everywhere, with spicy and usually vegetable-based dishes. Samoussas(sambusa), curries, biryanis, tandooris and chapatis (flatbread) are readily available.
Desserts and Beverages
There are not really any traditional pastries in the country. However, let's mention maandazi, simple sugar doughnuts, typical of East Africa. Otherwise let yourself be tempted by biskuti ya nazi
, a kind of rock-coconut. You can make up for it with the succulent tropical fruits grown in the country: mango, banana, pineapple, papaya, guava, etc.The English tradition has persisted and tea (chai) is still widely consumed at tea time, usually with milk and very sweet, unless you ask for a chai kavu (plain). The coffee served in Kenya is mostly soluble arabica coffee produced in the country, although freshly ground coffee powder can be found in good stores and cafes in the capital or in the coastal towns. The more curious will try mursik
, a type of milk fermented in a gourd (dried squash) often considered a superfood. Locally produced malt beers are also very popular, notably Tusker (Nairobi brewery), usually sold in 50 cl bottles. Wines consumed in the country are mostly from South Africa. You will find these drinks as well as all the western spirits (whisky, cognac, gin, rum) in the hotels and lodges.
