Products and eating habits
Kenyan cuisine features corn, yams, sweet potatoes, white beans, sorghum and millet. Agriculture accounts for 75% of the country's resources. Between the production of tea, coffee, corn, sugar cane and various meats and fish, Swahili cuisine is quite varied. There is a wide variety of fruit and vegetables.
Milk plays an important role in the Kenyan diet, and is the staple of Maasai meals. Brick milk is equivalent to that available in the West, and Kenya's large farms produce good-quality hard 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 locals. However, many wild species are now endangered and it is important to be informed before consuming these products.
On the coast, you'll find plenty of fish. By mid-morning, the fishermen's dhows come in and unload their catch onto stalls. Lobsters and crabs are succulent and obviously much cheaper than in the West. Not to mention tuna, dolphinfish, swordfish, scorpion fish and more. In inland hotels, you'll be offered Nile perch and, above all, tilapia, both caught in 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's a typical accompaniment to a wide range of dishes, from grilled meat to meat and vegetable stews.
Among starchy foods, we should mention matoke (plantain stew), a dish of Ugandan origin, but very popular in Kenya. Plantains are cooked in a pan with oil, tomatoes, onions, garlic and chillies, and sometimes even meat. Pilau, a tasty combination of rice, is stewed with spices (cumin, cardamom, cinnamon, cloves), onions and meat. On the coast, wali wa nazi, rice infused with coconut milk, is prepared. The term "makai" refers to grilled whole corn on the cob.Irio kikuyu is a very popular pea, potato and corn puree, unless you prefer mukimo, a mixture of mashed potatoes and leafy greens, often accompanied by meat in sauce.
Vegetables are often prepared in the form of a stew, such as sukuma wiki, a green cabbage/kale stew simmered with onions, while mrenda is a similar recipe based on kitchen garden greens. A very simple and nourishing 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 pepper. Unless you prefer mayai chips, a simple omelette with French fries. Greasy, but ideal after a long day's walking. Often accompanied by kachumbari. Sliced tomatoes, onions, chillies, coriander and sometimes avocado are a welcome addition to the menu.
Kenyans love meat. Nyama choma (grilled meat) is the national dish, made from meat - mutton, goat, chicken or beef, but also crocodile, antelope or ostrich. Traditionally, only a pinch of salt is added, but some add pepper and chili powder. The version with goat meat(mbuzi choma) is very popular. Alternatively, enjoy mishkaki, a tasty beef skewer. The term "Kenyan stew" refers to various types of beef stew (sometimes goat or chicken) with root vegetables, tomato and curry. Chicken(ingoho) is often braised with tomato and onion. On the coast, kuku wa kupaka (chicken, coconut milk, tomato, chili pepper and coriander) is popular. Finally, mutura is a sausage made from minced goat meat and the animal's blood. The sausage is boiled and then grilled. Meat is delicious in Kenya, much to the chagrin of vegetarians, who can always find something to their liking in Indian cuisine, which is very widespread in the country.
Indeed, Indian cuisine is very widespread. Historically, the coasts of East Africa were often under the control of Indo-Arab maritime powers, who imported many products from Asia into the region. Later, the British presence in Kenya led to the arrival of many Indian workers who settled in the region. Indian restaurants - often very good - are to be found just about everywhere, with spicy and usually vegetable-based dishes. Samoussas(sambusa), curries, biryanis, tandooris and chapatis (flatbread) are easy to find.
Desserts and drinks
There aren't many traditional pastries to be found in the country. However, there are maandazi, simple sugar doughnuts typical of East Africa. Alternatively, 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 and more.
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 produced in the country, although freshly ground coffee powder can be found in the best stores and cafés in the capital or in towns along the coast. The more curious can 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), generally sold in 50 cl bottles. Wines consumed in the country tend to originate in South Africa. You'll find these and all Western spirits (whisky, cognac, gin, rum) in hotels and lodges.
