What to eat Kenya? culinary specialties and gastronomy

There are two ways to eat in Kenya: the official restaurant, and the unofficial one on the sidewalk. In the first, you sit down and eat as you would in any other restaurant in the world. In the latter, it's usually women who cook bananas or cassava (manioc), which you buy individually. In Kenya, you can eat this fast, local food at any time of day. Nevertheless, the family ritual consists of three meals a day. Most restaurants, especially in the capital, offer continuous service from 11am-12pm to 10-11pm. Elsewhere, the custom is to serve lunch between 11.30am and 3.30pm and dinner between 6.30pm and 9.30pm. Closing days vary: some establishments, from the smallest to the largest, are open every day, while others close on Sundays or Mondays.

Food and catering are generally very inexpensive, but not in restaurants or in luxury lodges and hotels. There are, however, many small restaurants where you can get a hearty meal for as little as €5 (especially in Indian restaurants or local "nyama choma"). Most establishments (hotels, restaurants, cafés, gas stations, stores, etc.) accept credit cards (Visa, MasterCard, etc.). However, some small shops and restaurants may refuse them, and this will probably be the case as soon as you leave the cities. So remember to withdraw cash in such cases.

In restaurants, you should expect to pay about 10% for the service. If it is already included, you can leave 20 Ksh or 30 Ksh. Government taxes (including VAT) are often included in the prices. Information on the Kenya Revenue Authority website: www. kra.go.ke

African cuisine is generally very spicy, and Kenya is no exception. Indian influences permeate the country's cuisine. And the spice is always on the table, ready to heat up the taste buds! In hotels and restaurants catering to tourists, it's often a watered-down version of the same dishes that are served, much less risky for the palate, even if they remain spicy. In local restaurants, the food on offer varies little, which can sometimes bore visitors. In Nairobi and Mombasa, there are a number of restaurants serving international cuisine. They are more expensive, but offer a varied range of quality dishes. But above all, Kenya remains the land of Tusker beer and nyama choma! This is grilled meat (mutton, goat, chicken or beef...), traditionally accompanied byugali (millet or maize flour cooked in water and agglomerated into a ball) oririo kikuyu (mashed peas, potatoes and maize). In markets, on roadsides, in towns or in remote villages, there will always be a stall where you can enjoy a basic version of nyama choma at any time of day , with chilli, salt and... your fingers! If you visit Kenya by road, you won't want to miss the multitude of stalls selling fruit and vegetables from sunrise to sunset.

In order to avoid some intestinal inconveniences, some basic advice is necessary. Related to the ingestion of contaminated food or drinks, the famous "tourista" or "traveler's diarrhea" has an infectious origin, mostly bacterial (Escherichia coli, salmonella), sometimes viral (rotavirus, norovirus), or parasitic (such as amoebas). It is therefore advisable to systematically wash your hands before meals and any food handling. In the absence of soap and water, use a hydro-alcoholic solution. In general, avoid ice cubes, raw foods, raw vegetables and unpeeled fruits. " Cook it, peel it or forget it" ! This English expression sums up the precautions to take: "if you can't cook it, if you can't peel it, then avoid eating it". It is better to cook meat, fish and shellfish thoroughly. Drink only bottled water (opened in front of you) or boiled water. Coffee and tea are "safe" drinks. Also, it is preferable to brush your teeth with bottled mineral water or water that has been purified with disinfectant tablets such as Micropur® or Aquatabs®. Hotels generally provide mineral water in their guests' rooms.

Smoking is prohibited in all public places, and therefore in restaurants, except in designated areas, often on the terrace or outside the establishment.

You have to be 18 to buy and consume alcohol. Selling alcohol to a minor is also an offence punishable by law. Nevertheless, alcohol consumption has become a major public health problem in Kenya, including among under-18s. The Covid-19 pandemic has only exacerbated the situation. In total, more than 2.8 million Kenyans suffer from regular and abusive alcohol consumption disorders, a prevalence rate of over 10%. According to the Ministry of Home Affairs, the country records 5,000 alcohol-related deaths every year.

" A Tusker Lager please! Kenyans are beer lovers. In fact, they are among the biggest beer drinkers in Africa (18 liters per capita per year). So much so that Tusker has become a national emblem... The slogan " Tusker. My country. My Beer" says a lot about what this brand of " made in Kenya " lager represents today. An identity above all. Tusker was born in 1922, when the founder of Kenya Breweries Ltd, George Hurst, was killed by an elephant in a hunting accident. His brother Charles, who took over the management of the company, decided to name the very first lager in memory of his brother. Tusker refers to the large male elephants indigenous to East Africa. A safari wouldn't be complete without a Tusker! And although Kenyans often eat it at room temperature, we recommend that you ask for it " baridi sana " (which means "very cold" in Swahili). The sunset after a hot day will be all the more delicious. For fans of hot drinks, teas and coffees (often with ginger and lots of sugar) are available everywhere, at all hours of the day. We also recommend a refreshing break with bissap (hibiscus juice).