Spoon Adventure : “A Taste of Kenya”
Kenyan cuisine reflects the diversity of the country’s cultures and resources. She mixes indigenous flavors with Arab, Asian and European influences, creating a palette of varied tastes.
Here is an overview of Kenyan cuisine:
Ugali: Ugali is the staple food in Kenya. It is a cornmeal porridge usually served with sauces, vegetables and meats.
Nyama Choma: “Nyama choma” is a grilled meat dish that is very popular throughout the country. It can be beef, chicken, mutton or goat.
Sauces and side dishes: Sauces are an essential part of Kenyan meals. “Sukuma wiki” is a leafy green vegetable similar to spinach, often cooked with oil and spices. “Chapati” is a pancake-like flatbread originating from India that has become a common item in the Kenyan diet.
Fish and Seafood: The coastal regions of Kenya offer a variety of fish and seafood. “Pilau” is a dish made from rice, meat and spices, influenced by Swahili cuisine.
Traditional meals: “Irio” is a mixture of potatoes, corn and green beans, generally served with meats. “Mandazi” are sweet donuts often enjoyed for breakfast.
Drinks: Traditional drinks include “chai” (sweet tea) and “madafu” (fresh coconut juice).
Snacks: “Mshikaki” (meat skewers) and “samosa” (filled donuts) are popular snacks.
Desserts: Kenyan desserts include “matoke” (boiled bananas) and “mahamri” (sweet and spicy fritters).
Kenyan cuisine is a mosaic of tastes and influences, reflecting the country’s cultural diversity. Dishes are often prepared with local ingredients and a touch of originality, providing an authentic dining experience for visitors and food enthusiasts.
