Culture of Kenya - Cuisine

Cuisine

There is no singular dish that represents all of Kenya. Different communities have their own native foods. Staples are maize and other cereals depending on the region including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Sukuma wiki, a Swahili phrase which literally means "to push the week," is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week." Nyama choma is grilled meat - usually goat or sheep. It is grilled over an open fire. It is usually eaten with ugali and kachumbari.

Among the Luhyas residing in the western region of Kenya, ingokho (chicken) and ugali is a favourite meal. Other than these, they also eat tsisaka, miroo, managu and other dishes. Also among the Kikuyu of Central Kenya, a lot of tubers, ngwaci (sweet potatoes), ndũma (taro root) known in Kenya as arrowroot, ikwa (yams),mianga (cassava) are eaten as well as legumes like beans and a Kikuyu bean known as njahi. As you travel around the country distinct differences are noted mainly based on what foods are locally available around such areas. Grains are a staple food for groups that grow grains e.g. Kikuyu, Embu, Meru, Kisii etc. Other communities such as the Luo and the Coastal community have fish and seafood for their staple food as available in such areas. In semi-arid areas like Turkana foods made from sorghum are more staple food. As you move towards the city - food eaten by working families vary according to preference. Rice and stew is more common with working families and other dishes like Chapati (parantha), chicken stew, etc.