The Kenyan cuisine is as diverse as its people. It incorporates traditional delicacies from the various tribes. It also borrows from the Arab and Indian cuisine following the Arab and Indian settlement in Kenya in the 18th and 19th centuries. Since Kenyan cities are quite metropolitan, the flavours of Kenya also incorporate some western foods. Below is a look at the top 7 Kenyan delicacies.
Nyama choma is roast meat, most often roast beef or mutton, but the meat could also be fish or chicken. The meat is slow-roasted over hot coal until it is tender. Typically, it is seasoned with salt only and served alongsidekachumbari (salsa).
It has been a part of the Kenyan culture since the pre-colonization era. It is a celebratory food that is shared among friends and family in the festive seasons.it is also commonly served in local pubs and bars alongside beer.
Ugali, is a dense cornmeal slab. It is like maize meal porridge, but denser. The polenta-like meal is a staple in Kenyan homes and restaurants across the country. It is served as a side dish alongside vegetables, fish, meat, milk, or homemade yoghurt. However,ugali andsukumaki (kale) is the signature way to consume the meal.
Chapati is round, flat, unleavened bread. This delicacy borrows from Indian cuisine. It is made from whole wheat dough and then shallow fried in a special griddle or skillet. It is enjoyed as a side dish alongside green gram stew, lentils soup, beans, vegetables, or meat stew. Although they are quite cumbersome to make, they are a staple in Kenyan homes and restaurants.
Pilau is native to the Indians. It is fried rice infused in a wide range of spices including cayenne pepper, ginger, garlic, cloves, cardamom, cinnamon, turmeric, etc. Some people opt to add meat to theirpilau recipe.
Matoke refers to green bananas cooked in sauce. The bananas are simmered along with tomatoes, chilli, garlic, and sometimes meat.Matoke is native to the neighboring country, Uganda. However, it has grown to be a favorite among Kenyans. Besides, green bananas grow abundantly in Kenya.
Chai refers to tea and is made by boiling tea leaves in milk and water. It can be flavored with spices such as tea masala or ginger. It is an integral part of the Kenyan breakfast and is served with bread and pastries.
Muratina is a traditional homemade brew that has been passed down generations in the Kikuyu tribe. It has a distinctive sour yet fruity taste.
The beer is made by fermenting fruits from the “sausage tree” in water and sugarcane juice. Traditionally it was served in cow horns and remains to be a part of the Kikuyu traditional events, including weddings.
The Kenyan cuisine is diverse. It offers an array of flavors, tastes, and textures to explore. Visit ouronline shop to buy Kenyan handicrafts.