Kenya

Ask what Kenya eats and the answer starts with this: grilled nyama choma, maize staples and greens inland; Swahili coconut-and-spice cooking along the Indian Ocean coast. Look for Ugali (stiff maize-meal staple molded by hand to scoop stews and greens), Nyama choma (slow-grilled goat or beef shared with kachumbari and beer) and Sukuma wiki (collard greens braised with onion and tomato, ugali’s daily partner). Maize came from the Americas via Portuguese traders and only displaced millet and sorghum as Kenya’s staple during the twentieth century. This atlas has 43 Kenya dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.