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.
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Omena
Tiny sun-dried Lake Victoria sardines fried with onion and tomato. Ready in 20 min prep and 25 min cooking. 4…
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Pilau
Rice cooked in whole spices with beef, Swahili coast favorite. Ready in 25 min prep and 1 hr cooking. 6…
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Samosa
Fried pastry cone of spiced potatoes and peas, with chutney. Ready in 50 min prep and 40 min cooking. 16…
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Smokie pasua
Boiled sausage split lengthways and stuffed with kachumbari and chilli. Ready in 20 minutes prep and 10 minutes cooking. Makes…
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Uji
Tangy fermented millet and sorghum porridge, morning staple. Ready in 10 min prep and 30 min cooking. 6 servings. A…
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Viazi karai
Turmeric-battered fried potatoes with tamarind chutney, coastal snack. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A…
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Vitumbua
Small fried cakes of rice flour and coconut milk, crisp edged and spongy inside. Ready in 20 minutes prep and…