Kenya’s coastal dishes are unique and recognized as some of the best throughout the country. However, depending on what foods are locally available in a particular area, there are distinct differences to be noted.
How Is Kenya’s Food
The Best of Kenyan Cuisine
Ugali
There’s no better way to start this Kenyan food guide than with ugali, Kenya’s national dish. It’s arguably the most popular dish, not only in Kenya but in the whole African continent. This Kenyan food staple is made from maize flour, or cornmeal poured into boiling water and consistently mixed until it thickens and reaches a dough-like consistency.
Ugali comes by many names in Kenya and is traditionally served at the centre of the table with smaller plates of stew placed around it as side dishes. In the average Kenyan household, ugali constitutes the brunt of the meal but in wealthier homes (and on special occasions), it’s usually served with more vegetables and meats like nyama choma.
Sukuma Wiki
As described, one dish that’s often paired with ugali is sukuma wiki. This rustic Kenyan vegetable dish is made chiefly of a leafy vegetable similar to kale called colewort or collared greens, which is sukuma in Swahili. The literal translation of this dish’s name is “push the week” or “stretch the week” since the vegetable is generally affordable and widely available in the region throughout the year. It’s a perfect dish for those who are trying to stay healthy.
Irio
Irio means food in the Kikuyu language and is a popular Kenyan dish deeply rooted in the Kikuyu tribe. It’s made of mashed potatoes, maize, and peas or greens in some variations. This healthy and comforting dish is often served as a side dish and is especially popular when served with grilled steak or nyama choma.
Githeri
Githeri is also a humble dish from the Kikuyu tribe and is a staple in Kenya’s Central and Eastern parts. Also called muthere or mutheri, githeri is made of maize and beans mixed and stewed in a pot or sufuria.
Despite its simple ingredients, this delicacy is packed with flavour. Onions, tomatoes, and spices such as cumin, turmeric, and the optional cayenne pepper are added to the mix.
Mukimo
Mukimo is another Kenyan staple that’s predominantly from communities living around the majestic Mount Kenya. It’s made with mashed potatoes and greens with corn and/or beans. It goes well as a side for stews and grilled meat like nyama choma.
Bhajias
Bhajias refer to a deep-fried snack that’s especially popular in Kenya and Tanzania. They’re made with thinly sliced potatoes coated in a gram flour batter seasoned with herbs and spices like cumin, coriander, parsley, chilli powder, and ginger. Deep-fried till golden brown and crispy, they’re a popular street food in Kenya that’s often enjoyed with a mango chutney called madras. Bhajias and madras are both products of Indian culinary influence in Kenya.
Madras
Madras is a condiment known for the unique flavour it brings in combination with other Kenyan dishes. It’s a type of chutney that uses mango as the main ingredient. It’s mixed with ginger, garlic, tomatoes, onions, coriander, and chilli peppers. They’re all blended while adding oil and vinegar to achieve a smooth and thin consistency.
This healthy saucy dip is typically served with a variety of chicken and other Kenyan rice dishes or as a snack with crispy bhajias.
Matoke
Matoke refers to both the fruit and the dish made from unripe highland bananas. They’re often prepared in a stew on their own or as part of a heavier meal with beef.
Recipes for this Kenyan stew vary but the bananas are typically stewed with onions, tomatoes, coriander leaves, beef, spices, and other ingredients. Once the bananas turn soft, the dish is ready to be served, usually with Kenyan chapati.
Wali wa Nazi
A good side dish can elevate the whole Kenyan dining experience as it complements the main course, and there is nothing more versatile than rice. Asians may have plain white rice that works best with their mains, but Kenya has a better, more flavorful version – wali wa nazi.
Instead of cooking rice in water, this delicious Kenyan staple takes it a step further in flavour when it’s cooked in coconut milk. In that way, you can think of it as the Kenyan version of Malaysian nasi lemak.
Kenyan Beef Stew
For some, this Kenyan stew made with beef is the ultimate comfort food. It consists of meltingly tender chunks of beef braised in a tomato-coconut broth with garlic, onions, potatoes, carrots, herbs, and spices. Potatoes are often used to thicken the broth but cornmeal can be used as well. It is best served over a bowl of rice like wali wa nazi or with a side of chapati and some sukuma wiki.
Nyama Choma
Nyama choma is considered by many to be a national dish of Kenya. It means “barbecued meat” in Swahili and refers to lightly seasoned roasted meat. Goat is the meat of choice for nyama choma but it can be made with beef as well.
Nyama choma is available throughout the country – from roadside eateries to proper sit-down restaurants – and is often enjoyed with beer and side dishes like salad and ugali.
With all the ethnic and foreign influences, Kenyan food is indeed a melting pot of hot delicious stew. Tourists planning to visit are in for a surprise with all the delicious food the country has to offer.