The Traditional Food of Kenya and Delicacies

Kenya is one of the major tourist destinations in the East Africa region. The country has many national parks and animal reserves, beautiful landscapes, and rich cultural diversity. One of the country’s attractions is its traditional food and cuisines, which many travelers love.

Unlike many places, Kenya’s cuisine is a reflection of its rich cultural heritage. It’s a blend of indigenous cooking techniques with influence from Arab, Indian, European, and other African countries. If you are planning to visit Kenya, this guide explains important foods and cuisines to expect.

Lunch and Dinner

The following are the main dishes served in Kenya during lunch or dinner.

Ugali

Ugali is one of the main traditional foods of Kenya. It is prepared by mixing boiling water with white corn flour to form a thick dough. The staple starch is not only common in Kenya but also in other African countries including Tanzania, Uganda, Rwanda, DRC, Malawi, Botswana, and even South Africa.

There are many styles of preparing ugali. Besides corn flour, you can use millet flour, sorghum flour, or a combination of both. They are all healthy sources of carbohydrates and sugars. Ugali in Kenya is served with meat stew (beef, poultry, or fish), egg curry, Green vegetables mainly kales (sukuma wiki), or sour milk.

Githeri 

Githeri is the second-best food in Kenya. It is prepared by mixing dry or fresh maize and beans and boiling them in a cooking pot. Potatoes, vegetables, and even meat can be added to the githeri to make a delicious stew. This meal is commonly served during lunch including in schools.

Cooking githeri can take more than 3 hours especially when dry beans or maize are used. Pre-soaking the mixture in hot water is the easiest way to make it tender faster. You can also use the pressure cooker to reduce the boiling time.

Rice

Rice is increasingly becoming a traditional food in Kenya. It is the easiest to cook by simply boiling the rice grains. However, to make it tasty, there are various styles of cooking rice in Kenya. It can be cooked in meat stew to form pilau or in a range of spices to form biryani.

Boiled rice is commonly served with vegetables, meat stew, potatoes, or bean stew.  Rice comes in different varieties that influence its taste and price as well. Pishori is a popular aromatic rice in Kenya known to have a nutty aroma that makes it tastier. 

Chapati

Chapati is a common food in Kenya served as a snack during breakfast or as a main meal during lunch or dinner. They are among the meals served during special events and celebrations. Kenyan chapatis are often served with beef stews, chicken, cabbage, or bean stew.

Chapatis are made using wheat flour mixed with warm water. The dough is compressed and shaped to form small flat discs which are cooked on a preheated pan. The thickness and diameter of chapatis vary from one place to another. Those sold on streets and local food kiosks tend to be too slim.

Nyama Choma

Nyama choma is a type of grilled meat, gaining popularity worldwide. It is a staple meal and national dish in Kenya and Tanzania. The roasted goat meat is a delicacy you can enjoy any time of the day. Nyama Choma is available in both roadside inns and larger restaurants.

For authentic preparation, goat meat is marinated in spices including onions, garlic, ground ginger, some hot pepper, and lemon juice. Salt is added and the meat is grilled over low heat. It can be done either open or when wrapped in aluminum foil.

Nyama choma is traditionally served with ugali or with kachumbari – a fresh vegetable salad. This Kenyan delicacy is a great source of protein, fat, carbohydrates, and other nutrients. 

Matoke

Matoke is a green banana boiled, stewed, or marshed. It is a popular meal in Kenya and other East African countries like Uganda. It is a great meal for lunch or dinner. The best part of the dish is that it can be served in many ways including without any accompaniment.

Every community in Kenya has its own way of cooking matoke. In fact, almost no one cooks it exactly the same with another person. Some love mixing it with potatoes, carrots, or peas but I like when the green bananas are cooked plain and served with meat stew.

Mandazi

Mandazis are small breads made from fried dough. Originally from Swahili, it has become one of the principal dishes in the cuisine of the Kenyan people. The popular food can be eaten with almost anything including tea (chai), coffee, soup, meat stew, or just as a snack by itself. 

Preparation of Mandazi starts by mixing wheat flour, warm water, sugar, baking powder, and milk. The dough is shaped into small triangles which are briefly fried in cooking oil. Mandazis can last several days making them a perfect treat for breakfast.

Drinks and snacks

Hot drinks and snacks in Kenya are commonly served during breakfast and sometimes in the evening after lunch or dinner. Common ones include the following:

Tea (Chai)

Tea, commonly known as chai, is a traditional Kenyan food for breakfast. It is routinely served in the morning in every homestead, learning institution, government offices, and in all restaurants across the country. It is the best alternative for coffee which is also loved by many.

Preparation of this aromatic beverage begins by mixing hot or boiling water with processed or fresh leaves of a tea plant. Honey, sugar, or milk can be added to make the drink tastier. In Kenya, tea is commonly served with mandazi, traditional bread, chapati, or tubers like arrowroot and sweet potatoes.

Coffee

Coffee is the second-best drink in Kenya after tea. The concentrated black coffee traditionally brewed over a charcoal stove in tall brass kettles reminiscent of the ancient Arabic world is no longer a preserve of the Kenyan coast. Everyone in the country now loves this aromatic beverage.

Coffee houses have become trendy in Kenya and are now meeting points for businesspeople to sit and have their discussions. Coffee can be paired with fried eggs, bacon, buttered toast, or any other preferable snack. Caffeine, which is the main ingredient, is a key stimulant among many people. 

Fresh fruit juices

Starting a day with a glass of fresh fruit juice is increasingly becoming a norm in Kenya. Various vendors and restaurants make the drink available for anyone craving it. It’s commonly a blend or pure extract of fruits like mangos, watermelons, avocados, ripe bananas, citrus, and passion fruit.

Final thought

Kenya has over 40 different ethnic groups, each with their own cooking specialties. This means there’s a lot to explore in terms of traditional food and cuisines. Kenyans use fresh ingredients from their farms, resulting in bold and delicious flavors. You’ll enjoy everything from main meals to drinks and snacks. Nyama choma, ugali and tea are my favorite!