Kenyan Food: 36 Popular Dishes + 3 Beverages
Have you ever been to Kenya? If you haven’t, then food alone should be a reason for you to plan a trip there. Read on to find the most tasty and famous dishes in Kenyan cuisine, plus why Kenyan food is so healthy.
Kenyan food isn’t as famous as, let’s say, Italian or Mexican food. However, it has a lot more to offer than you think. With tens of dishes to choose from, there has to be something that’ll catch your attention.
In this article, we’ll talk about 36 popular dishes in Kenyan cuisine, followed by some cultural tips that you should keep in mind should you ever find yourself in Kenya.
Traditional Kenyan Cuisine More Than Ugali and Sukuma Wiki
Kenyan food may not be among the most popular in the world. However, when it does get mentioned, Ugali and Sukuma Wiki are often mentioned as well. The truth is that Kenyan food is criminally underrated, offering a massive selection to suit every taste.
Besides its deliciousness, you’ll find two common characteristics in almost every dish we’re about to mention: simplicity and affordability. Being a modest country when it comes to economics, Kenyans have perfected the art of creating fantastic dishes using minimal ingredients.
Most Popular Street Food in Kenya
We’ll kick off our Kenyan food blog with their most common street foods – from Nyama Choma to Samosas, you should definitely try these dishes.
Nyama Choma
Nyama Choma is a Swahili phrase that means “roasted meat.” While multiple methods could be used to cook the meat, the original recipe includes marinating the meat with a mixture of spices and herbs.
Salt, pepper, garlic, ginger, onion powder, and cumin are the most common spices used with the meat.
Once the meat acquires all the flavor, it gets grilled over charcoal until it acquires that smokey taste. Nyama Choma isn’t just a street dish; it’s also popular in everyday meals and special occasions. It’s also served at weddings, parties, and many other celebrations.
The dish is often served with Ugali (a maize flour porridge we’ll mention soon). Ugali is the perfect addition because it can soak up all the juices from the meat, retaining every bit of taste.
The locals love to serve it with a side of vegetables. Any green will do, but kachumbari (a tomato and onion salad that we’ll also talk about soon) is usually a fan favorite here.
Mshikaki
Mshikaki comes from another Swahili word; Mshiko. It’s believed to have originated in the Middle East and brought to Kenya and East Africa by the Arab traders. The reason behind Mshikaki’s popularity is its affordability and ease of preparation.
Much like the Nyama Choma, the meat is also marinated for several hours in a mixture of herbs and spices. The mixture is more or less the same, but it adds chili powder to provide that extra spicy taste for chili lovers.
After the meat is marinated, it’s cut into small or bite-sized pieces and skewered on bamboo skewers (hence the name). After that, the skewers get taken to the grill where they are cooked until they’re charred on the outside.
If you want to experience Mishkaki’s true taste, try it with a dipping sauce or a spicy tomato-onion-chili sauce. The sweetness of these sauces mixed with the earthy, smokey flavor of Msikaki will give your taste buds a delightful experience.
Mandazi
Have you ever heard of deep-fried dough? Because that’s exactly what Mandazi is. The recipe is as easy as it gets; make your dough into small, triangle-like shapes, and deep fry them in oil until it gets that iconic golden brown appearance.
There are many variations of Mandazi. Some locals like to add various spices like cardamom or cinnamon, while others like the regular sweetness of sugar.
Mandazi can also be served with various dips, like ketchup, honey, and jam. Those of you who enjoy the sweet and salty mixture will love Mandazi.
Keep in mind that Mandazi is more like a snack than an actual meal, which is why it’s often enjoyed as a breakfast, snack, or dessert. Locals often eat Mandazi with another protein source, as it’s basically pure carbs.
Samosas
Samosas are delicious, savory pastries that you can fill with whatever your heart desires. However, for the Samosas to be a genuine Kenyan street dish, they should be filled with various ingredients like potatoes, peas, spices, and meat.
After filling, the Samosas are deep-fried in fresh oil until they are golden brown and crispy. Despite containing a few extra ingredients (compared to Mandazi), Samosas are still considered a snack or a side dish.
If you’re ever in Kenya, don’t forget to stack on Samosas. They’re easy to find, quite affordable, and can be enjoyed hot or cold. You can also eat them with various dips, like ketchup, yogurt, or chutney.
Viazi Karai
Viazi Karai (from Viazi in Swahili) is a popular Kenyan street dish that really showcases the country’s culinary diversity. The dish is as simple as it gets; deep-fried potatoes seasoned with various spices.
Viazi Karai is commonly sold by street vendors throughout Kenya, especially in flea markets and roadside stalls. While it’s not a main dish, many locals (and visitors) consider it a popular grab-and-go snack.
To prepare the Viazi Karai, chunks of potatoes are boiled until they are partially cooked. The potatoes are then coated with a seasoned batter made from a mixture of flour and spices.
These spices typically include cumin, turmeric, coriander, salt, and chili powder. Add some water to hold everything together, then cover the boiled potatoes all around.
Once again, the next step is deep frying the whole thing in oil until we get that crispy gold-nugget appearance. The ideal texture of Viazi Karai is a soft, fluffy inside coated with a tasty, crispy batter.
Chipo Mwitu
If you’re visiting Kenya and missing those good old French fries, you should try Chip Mwitu.
The word translates to “wild fries” in Swahili, and it’s an extremely popular food in Kenya because it’s basically their twist on French fries. (By twist, we mean their choice of spices, typically cumin, salt, and chili powder)
Chip Mwitu is prepared by slicing potatoes into thin strips (usually a bit thinner and shorter than French fries) and deep-frying them in oil. Because of the spices, Chip Mwitu tastes a bit different than French fries, but they look almost the same from a distance.
So, how can you differentiate between the two? Chipo Mwitu is a food that’s mostly enjoyed on the go. French fries are served on a plate with some ketchup, but Chip Mwitu is served on paper or plastic bags
Mayai Pasua
Mayai “Egg” Pasua is a popular Kenyan street food that’s basically an egg with a twist. Pasua translates into “crack open” or “split” in Swahili, which is the ideal description of how the dish is made.
Making Mayai Pasua involves cracking open an egg directly into hot oil in a frying pan or a skillet. The egg is cooked sunny-side up with the yolk intact, almost like hard-boiling an egg. The twist is that various toppings are added while the egg is still cooking.
Many toppings can be used, but the signature ones include sliced onions, tomatoes, chili, and bell peppers. Sometimes herbs like coriander or parsley are added to give a green taste. Protein lovers may add small amounts of minced meat or shredded chicken for that extra flavor.
So, why add those ingredients during the cooking but not after? It’s because of the mixture of flavors. These ingredients are sprinkled inside the split and over the cooking egg to meld their flavors with the egg.
Mayai Pasua is often served hot, either as a standalone snack or accompanied by other foods. Oftentimes, it’s served with plain or crunchy bread. Locals and tourists like the simplicity of this dish, how fresh it always is, and how you can select the toppings that go on the dish.
Muhogo wa Ntambo
Translating as “potato of the sea,” this street food snack confuses newcomers expecting a vegetable. Muhogo is actually the root of cassava plants that grow in salty coastline areas. The crisp, salty peeled roots are cut into chunks and then fried or roasted to intensify the flavor.
Muhogo wa Ntambo emerges with a starchy potato-like taste amplified by the ocean. It makes a uniquely textured accompaniment to seafood curries and stews.
Njogu Magi
Translating as “fat ears,” these bars of sliced, pan-fried beef fat are salty, crispy street food. Often sold at butchers or by food vendors, they are made of trimmings from Nyama Choma grilled meat cuts.
Slow-fried until browned and shatteringly crispy, yet still fatty and soft inside, they are eaten as meaty snacks, sometimes paired with boiled maize or peas.
Kenyan Food in the World
Kenyan foods didn’t stay in Kenya. Some of them became popular enough to travel the world. Here are four of these.
Maharagwe
This hearty bean stew totally resonates worldwide. Kenyans braise up beans, corn, and aromatics for hours until the broth turns lusciously thick. We’re talking rich notes of cumin, garlic, chili, and onion bringing a big flavor. The tender beans and corn absorb all that spice-laced gravy too.
Each spoonful gives such a savory, comforting hug – no wonder Maharagwe has emigrants missing mom’s cooking.
Now you’ll see it featured at African restaurants globally or in fusion dishes by chefs aiming to showcase stew mastery. Maharagwe’s balance of simple ingredients transforming into something wonderful makes it a standout stew well beyond Kenya.
Matoke
Can humble green bananas be the next big thing? This modest starch has won hearts with its versatility. Matoke means mashing those barely ripe bananas into a carb-loaded canvas for other flavors.
That light sweetness plays so nicely with sauces and proteins. Initially just an immigrant comfort meal, matoke now has worldwide appeal as the ultimate blank slate side.
Chefs from Mumbai to Mexico City reconstitute this staple into endless inventive combos while retaining that feel-good plantain charm.
Matoke welcomes improvisation with open arms – or peels? Its steadfastness through distinct interpretations makes it at home in any cook’s hands. That reliable yet surprising quality explains this cross-continental addiction.
Sukuma Wiki
Who thought greens could pack this savory punch and crunch? These thick collard-esque leaves braise up deliciously supple. Abbreviated "push the week," Sukuma Wiki’s hardiness and versatility cement it as the spinach of Kenya. Just swap it into all your leafy faves.
The pleasant bitter edge gives Sukuma Wiki instant side upgrade abilities too. You’ll now see it creatively worked into grain bowls, broiled fish, or mushroom tacos from LA to Singapore. Chefs love improvising with Sukuma Wiki’s sturdy green foundation.
Also, home cooks dig discovering its flavor complexity and crispy wilt magic. This everyday green’s rising profile suits Sukuma Wiki just fine – it can handle the spotlight.
Pilau
This vividly-hued rice revels in warming aromas from hour-long simmers. Clove, cinnamon, cardamom, and saffron lend their magic to toasted rice and broth. Don’t forget the black pepper punch too.
Extended steaming allows those flavors to abundantly soak the grains. Pilau’s complexity and saturation of spice make it practically glow a fiery gold.
That big aromatics payoff explains Pilau’s fame as the definitive Kenyan rice dish. The fluffy infused rice blanketing rich stews keep food tourists returning for the full experience.
Once people get a taste, it’s no surprise pilau gets recreated in home kitchens worldwide. This versatile crowd-pleaser definitely earns global bragging rights.
How Healthy Kenyan Food Is
Kenyan cuisine shines when it comes to healthy eating. Since it relies heavily on fresh vegetables, beans, and lean proteins, Kenyan food packs nutrients into almost every bite.
Let’s take the Sukma Wiki, for example. This versatile collard greed loaded with vitamins A, C, and K is present in most meals.
The same can be said about beans, including our richly spiced Maharagwe bean stew. Packed with fiber and folate, Maharagwe is a tasty, healthy, and budget-friendly option.
Relying on the natural bounty of its rich agricultural regions, traditional Kenyan food provides a masterclass in everyday healthy eating. Making vegetables, beans, and thoughtful portions of meat into delicious dishes gives Kenyan cuisine a healthy, nutritionally balanced appeal.
Famous and Popular Kenyan Dishes You Have to Try
Now we’ll talk about some of the most popular Kenyan dishes that, if you haven’t tried yet, should be on your bucket list.
Githeri
Githeri is a Kenyan comfort food made from the humblest of ingredients – corn and beans. You may wonder how much can come out of two ingredients only, and you’d be surprised by the thoughtful preparation that Kenyans put into this dish.
At its heart, Githeri combines protein-packed beans that are slowly simmered with sweet, tender kernel corn. The trick is popper layering using alternating colors of corn and beans to give a beautiful visual contrast.
Adding aromatic extras like garlic, onions, tomatoes, and herbs, further improves the beauty of the dish. The good news is that you’re not limited to beans and corn. Creative chefs can add more quality ingredients like ground meat to provide extra nutrition (and taste).
Still, besides the deliciousness, the minimum ingredients are what compose this dish’s popularity, as they make it as cheap as they come.
Fufu
Fufu has fed African communities for generations with its simple preparation and hearty versatility. The basic preparation of Fufu relies on starchy vegetables like cassava or plantains, which get boiled and then pounded into smooth dough.
That soft and supple texture makes fufu the ultimate blank canvas, acting like edible utensils for scooping up rich stews or sauces. More than mere tools, fufu’s mild sweetness actively balances and rounds out flavors of accompaniments through absorption.
Fufu’s Zen-like nature goes beyond taste too – the kneading and pounding required to make that soft putty engages the senses, serving almost as percussive therapy.
Such a calming motion centers the mind as fufu comes together. That meditative act echoes through the final product, which offers delightful bites.
Ugali
If there’s one dish that describes the simplicity of food preparation and deliciousness in Kenya, it’s Ugali. Kenya’s Ugali is like Italy’s Pizza; both are signature dishes. However, unlike pizza, Ugali has a much simpler approach.
Ugali’s simplicity belies its status as a cornerstone of Kenyan cuisine. Essentially a porridge made from white cornmeal and water, this dense dough becomes a hearty canvas for other vibrant flavors.
If you have skilled hands, you can work boiling water into the cornmeal to achieve that signature stiff putty, which gets shaped into rounds.
Though seeming plain initially, ugali’s mild sweetness and smooth texture lend well to soaking up boldly flavored stews and greens. This versatility explains Ugali’s prominence across dinner tables nationwide as the ultimate soul food.
Until today, Ugali remains a cultural cornerstone in its readiness to delight in each meal shared over the communal table. More than corn porridge, Ugali represents cherishing life’s humble gifts and basic bonds over nourishing meals.
Kuku Mchuzi
Kuku Mchuzi is one of the more nutritional Kenyan signature dishes, featuring tender chicken braised with onions, garlic, and tomatoes. As for spices, cumin, and coriander (like most other Kenyan dishes) are the prime candidates. You can always add a few other spices should you feel like it.
The trick to achieve the maximum taste from Kuku Mchuzi is gentle simmering. This allows the chicken to absorb the aromatic broth, leading to soft, tender, and juicy meat that falls off the bone as you pull it.
Throw some vegetables like chili, bell pepper, potatoes, or tomatoes into the mix, and you get yourself one of the most comforting Kenyan dishes.
Soups & Salads
A cuisine is not a cuisine without soaps and salads, and we have five of those for you.
Mchuzi wa Samaki Soup
Mchuzi wa Samaki Soup features tender fish simmered in a tomato and coconut broth lively with garlic, onions, and bold seasoning like cumin, coriander, and fenugreek.
The firm white fish soaks up vibrant flavor from the curry-hued gravy, becoming soft and flaking apart at the slightest nudge of a fork.
You can also add hints of ginger and chili to provide subtle heat while the coconut milk lends a silky richness to balance the aromatics. The result is a bright, fragrant stew where the fish and veggies melt together, unified by tomatoes and coconut tying all the elements together.
Putting the quality ingredients aside, Mchuzi wa Samaki soup is a trademark comfort food in Kenya that’s a treat to your soul and senses. If you prefer, you can also use chicken instead of fish.
Supu ya Ndizi Soup
Supu ya Ndizi is a comforting banana soup with humble ingredients. Chunks of starchy banana and sweet potato get simmered in an herb-laced broth till totally tender, while aromatics like onion and garlic add a mellow savoriness, and a spark of ginger or chili heat keeps things interesting.
Adding toppings like tomato or cilantro will help the blend turn more creamy. The real soul of this simple soup comes through in that subtle sweetness edged with a touch of spice.
More than just chopped-up fruit, Supu ya Ndizi soup nurtures with care poured into each batch. That love distills down to cozy spoonfuls perfect for weary souls and rainy days. With little touches bringing out big warmth, this banana blend proves comfort doesn’t need complexity.
Kachumbari Salad
Kachumbari salad keeps things refreshingly simple – chopped tomatoes, onions, chili, and cilantro tossed together fresh and raw. This combo packs a bright pop of flavor that pairs perfectly with rich stews or hearty grains.
The tomatoes offer a juicy sweetness while the onions lend a nice crunch and mellow bite. Serrano peppers and herbs provide a lively, green contrast. Kachumbari embraces the garden’s bounty at its freshest, letting vibrant vegetable essences shine.
Waru Salad
A comforting plate of greens, Waru Salad features tender cowpeas boiled just until softened while still retaining a bite. Their earthy flavor soaks up a light dressing of lemon, garlic, and chili.
Waru often includes crunchy ribbons of carrot for a pop of sweetness and hearty chunks of potato lending starchy bulk.
Straightforward ingredients meld together under a kick of acid and heat that amplifies the salad’s simple pleasures. Unfussy in preparation but generous in spirit, Waru salad graces everyone.
Mchicha Salad
Mchicha celebrates the best attributes of leafy greens – their verdant color and wholesome crunch. Peppery arugula and bitter lettuce mingle with sweet pepper slices for contrast. Toasted peanuts add hearty protein while shredded carrots contribute a delicate natural sweetness.
Tangy lime dressing pulls together these fresh flavors without overpowering them. Simple to assemble but complex in flavor, Mchicha salad proves the vivacity of vegetables on their own terms.
Starters, Sandwiches, Sides
We’ve talked about salads, soups, street food, and popular dishes. It’s about time we let sides and sandwiches into the picture.
Kuku Paka
Kuku Paka translates to “chicken curry” in Swahili, and it’s an extremely popular dish in Kenya and East Africa. Word is that the dish originated in the Indian subcontinent, but it was incorporated into East African cuisine.
The main ingredients in Kuku Paka are chicken, onions, tomatoes, and ginger. Of course, we can’t forget our spices. Turmeric, cumin, coriander, and chili powder are the reasons for that taste punch you get when you bite into the chicken.
The chicken is simmered in a coconut-based sauce until it becomes soft and full of flavor. Some locals can eat Kuku Paka as a main dish, but it’s often used in small quantities as a starter or as a side dish to complement a larger meal.
Mandazi Sandwich
Remember that deep-fried dough we talked about earlier? It can be adapted into a sandwich that you can fill with whatever you like. The locals often use savory fillings to complement the sweetness of the dough to give a different, but delicious bite.
Scrambled eggs, fried chicken, fish, cheese, beans, avocado, and vegetables are all additives that you an put into your Mandazi sandwich. After all, it is a sandwich that you can fill with anything.
There are no additional steps to make the sandwich once you prepare the Mandazi dough itself. Right after you deep fry it, you can open it with a knife just like regular bread and put your filling of choice.
Chapati Sandwich
Chapati is a flatbread native to East Africa. Just like Mandazi, you can fill it with whatever you feel like. The locals call it Roti, which means flatbread. Roti can be enjoyed for breakfast, lunch, or a quick snack.
The bread itself is made from basic ingredients: flour, water, salt, and a touch of oil. The dough is then cooked on a grill or griddle until it browns and puffs out. The result is a soft bread that has a slightly nutty flavor which brilliantly complements the fillings.
Chapati sandwiches taste best when filled with fried eggs, spicy beef or chicken, avocado, and tomato, or cheese and tomato. Chapati is a good replacement for Mandazi if you don’t like the sweet and savory mix it has. If you don’t mind that, you can go ahead and fill your Chapati with jam or honey.
Mains
Time for main dishes. Let’s get right to it. From Biriani to Ngerenya – we introduce you to popular dishes that you may not have heard of before.
Biriani
Biriani is one of the most popular Indian-inspired rice dishes in Kenyan cuisine. It has become a beloved part of the food culture, especially at celebrations and special occasions.
Kenyan Biriani features a flavorful rice pilaf that is aromatic with spices like cumin, garlic, ginger, cloves, and cinnamon. It has its origins in the Persian zarda pilaf. The rice is cooked in stock and layered with curried meat or vegetable stews.
Common additions are spiced lamb, chicken, or fish stews. The pot is then sealed tight, allowing the rice to steam and absorb intense flavors.
Ndengu
Ndengu, also known as Mbaazi, is a tasty Kenyan dish made from green grains (mung beans). It’s a staple food that’s rich in protein and can be enjoyed with a variety of sides.
To get this out of the way, Ndengu is a soup. However, the richness of its ingredients makes it nutritional enough to be considered a main dish that you can consume on its own and be entirely content with it.
It’s simmered with onions, tomatoes, and spices like cumin and garlic. The skins are usually removed from the creamy white beans, which soften into a thick, porridge-like consistency or can be mashed and creamed. Grated carrots, greens, potatoes, or corn may be added for extra flavor.
Bread, Pastries, Dessert
Time to focus a little on the Kenyan sources of carbs; bread, pastries, and desserts.
Kumbu Bread
This steamed, fluffy bread comes from the Swahili coast, where the humid climate favors steaming over baking. Made from a batter with coconut milk, rice flour, sugar, and yeast, Kumbu is steamed in special wooden molds to achieve a spongy sweet texture.
It is creamy white in color with a signature tiny hole structure. Kumbu makes a sweet breakfast treat or snack, sometimes topped with honey or served alongside spiced chai tea (we’ll talk about chai in a moment).
Mkate wa Nyanya Bread
Translating to “tomato bread,” this fluffy, moist breakfast bread contains a trademark sweet and tangy kick from tomatoes. Eggs, wheat flour, sugar, cardamom, and baking soda also feature in the batter, which helps the tiny tomato pieces caramelize into the bread.
Deep red Mkate wa Nyanya bread is baked in batches on sheet pans and then cut into bite-sized squares. It’s an everyday specialty in local village bakeries.
Kaja
These crispy, melt-in-your-mouth fritters are made from a delicious dough that’s flaky, crumbly, and coated in sugar. They’re originally from India, as with many other Kenyan dishes.
The mixture is seasoned and then formed for frying until delectably crispy on the outside yet tender inside. Kaja fritters make tasty party snacks or scrumptious sweet treats to serve to your guests.
Vitumbua
These sweet rice dumplings bursting with coconut and ginger originate along the Kenyan coast. To make Vitumbua, a batter of rice flour, fresh coconut cream, cardamom, and molasses is fermented before being dropped into hot oil.
Frying puffs the dumplings beautifully round as coconut-ginger aroma fills the room.
They turn irresistibly golden, then get dusted in powdered sugar. Vitumbua makes decadent yet affordable treats to bite into any time.
Makara
These crispy Swahili snacks are made from fermented cassava seasoned with flavored stock and then deep-fried for crunch. The starchy cassava root adds great texture once dried and fried. Signature versions use scented rosewater or aromatic coconut chai in the soaking liquid.
After a few days of fermenting, the seasoned cassava pieces become infused before frying. Makara makes an addictively crispy and fluffy snack to munch on with spiced tea.
Ngerenya
A tasty Kenyan dessert and snack, Ngerenya features sweet ripe banana halves wrapped in banana leaves and then steamed.
Adding a pinch of salt helps intensify the fruit’s lush sweetness as steaming softens the interior. Other flavorings like vanilla, cinnamon, or nutmeg complement the banana as well.
Once tender and aromatic, the green banana leaf parcel is unwrapped to reveal caramelized banana bliss inside. Ngerenya captures local ingredients' natural sugars for a comforting modest dessert. It’s a simple yet creative village specialty now popular across Kenya.
Secret Recipe Tips
Here are two tips that are included in almost every Kenyan dish you’ll find.
Simplicity Makes Greatness
This may not come as a surprise, but Kenyans’ cuisine relies primarily on simplicity. They don’t like adding too many ingredients to avoid too many flavors. The secret behind that punch of taste you get from Keynan cuisine…is simplicity.
Don’t Forget the Spices
The ingredients may not be numerous, but the spices are a different story. Kenyans love their spices which drastically increase the already great taste of the meals.
If you’re trying to make some Kenyan food, you should never skip on the necessary spices.
Beverages
Here are some of the drinks you can expect to have in Kenyan cuisine.
Chai
Spiced black tea with milk is extremely common in Kenya. Chai (which is originally an Arabic word for tea) is typically brewed strong, with spices like cardamom, cinnamon, ginger, and black pepper.
The spiced flavor profile pairs nicely with milk and sugar. It’s often presented to guests and consumed socially multiple times a day. Brewing and sharing chai is a symbol of hospitality.
Coffee
As a major producer of coffee, Kenya has a deep coffee culture. Kenyan coffee is globally prized for its full, intense flavor with nice acidity. Locals enjoy home-roasted coffee with sugar or cooked milk.
Coffee is grown locally by over 700,000 farmers. The crop drives the economy and coffee social rituals shape daily community interactions. Attending a coffee ceremony is a memorable cultural immersion experience for guests.
Tusker
This award-winning Kenyan beer brands itself as "brewed from the finest ingredients from the heart of Africa." First produced by Europeans in the 1920s, this light refreshing lager with subtle malt flavors is now the flagship brew of East African Breweries.
Tusker remains widely popular among Kenyans and visitors alike. It’s a staple accompaniment for social gatherings, meals out, or weekend relaxation. Bars proudly advertise Tusker specials as both locals and tourists imbibe while mingling.
Ingredients
Let’s talk about three of the most common ingredients in Kenyan cuisine. You’ll find at least one of these in almost every meal.
Maize
Maize is the key cereal crop in Kenya and the foundation of many meals. It’s ground into flour to make ugali, the staple stiff mashed porridge.
Maize is also boiled fresh as a snack, or dried and cooked as Githeri combined with beans. Beyond nourishment, maize cultivation connects to cultural traditions. Most Kenyan communities have special dishes featuring maize for celebrations.
Beans
Several hearty bean varieties feature prominently in Kenyan cooking. The most common are large red kidney beans, black beans, and green gram. Slow-cooked stews use beans alone like the Maharagwe. In other dishes, the beans can be combined with maize, vegetables, or meat.
The savory, smooth textures and high protein make beans affordable staples. Bean-based stews are perfect with Chapati flatbread or Ugali porridge to soak up juices. Regional bean stews incorporate local spices, from Swahili blends to Maasai herbs.
Greens
Leafy greens like kale, collards, spinach, and cassava leaves provide a reliable side to complete most plates. They offer nutrients like vitamins, iron, and magnesium. Quickly sauteing or boiling greens makes them more digestible and brings out earthy flavors.
Examples include Sukuma wiki (braised kale) and Mboga (mixed vegetable greens). While simple, well-prepared greens balance the starchiness of ugali or rice in classic Kenyan meals.
Herbs and Spices
You’ve probably guessed some of the herbs and spices we’re about to mention by now, but the importance of using these ingredients can’t be emphasized enough.
Parsley
Known in Kenya as Dania, parsley brightens the flavors of meat stews and roasted Nyama Choma barbecue. The fresh, grassy taste contrasts with rich meats.
Its soft texture also complements the meal when eaten alongside rice or Ugali. Parsley grown along the Swahili coast adds signature flavor to local seafood curries too.
Cilantro
This herb, also called Dhania in Kenya, is another essential flavor and garnish. The citrusy, cooling taste freshens up heavy dishes of meat or beans.
Cilantro chutney also accompanies snacks like Samosas. Added last minute, it punctuates stews with a final herbal note. Cilantro’s ubiquity earns it the nickname "the chef’s paintbrush" in the kitchen.
Cumin
This aromatic spice (known locally as Manjalu) makes frequent cameos across Kenyan cooking. Dry roasted and ground cumin seeds lend their smoky warmth to Pilau rice, curries, beef stews, and vegetable dishes alike.
Combined with other spices like coriander and ginger, cumin defines quintessential East African flavor profiles.
Turmeric
Known in Kenya as Manjano, brilliant golden turmeric adds both color and earthiness to Kenyan curries and stews. It brings a mild bitterness that cuts richness and pairs with other sharp flavors. Turmeric also lends its anti-inflammatory properties during cooking.
Both turmeric powder and fresh rhizome feature prominently in Swahili and Indian-inspired dishes.
Kenyan Food Culture
We’ve talked about their foods, now let’s talk about how they consume their foods in Kenya.
Eating Habits
Eating in Kenya is more or less traditional where the main meal is at midday. Food is generally shared from a central dish, and Kenyans often eat with their hands rather than relying on cutlery.
Sharing meals together is considered an important social experience and a way of strengthening bonds.
Meal Structure
Traditional Kenyan diets center around crops like maize, millet, beans, and green vegetables. Cattle and goats are the main sources of milk and meat in urban areas. In areas near lakes and rivers, fish is often the main source of meat.
Food carts are often present in alleys and streets, providing various dishes to give that extra energy needed for a hard workday.
Etiquette
As mentioned earlier, Kenyans rely on their hands to eat. They use a scooping motion to grab stews and vegetables. If food contains rice or any ingredient that’s hard to use, they may rely on cutlery.
If you’re ever in Kenya and you get provided with some cutlery, it’s customary to wash your hands before using them. You should also wait for older people at the table to start eating before you start as a sign of respect.
Kenyans consider the left hand unclean, which is why they eat only their right. Eating with your left hand in Kenya may make you look rude or inconsiderate. You should only take small portions at a time, allowing space for others around you.
Further, don’t reach out to a part of the dish that’s not in front of you, and don’t lick any food remnants from your fingers. Instead, use a piece of Ugali or Chapati to sop up the remaining bits. Last but not least, here’s a funny one, burping after a meal can actually be seen as a compliment to the chef.