Once the Jewel of British East Africa, Kenya has been an independent nation since 1963 and is the product of many different influences over the past several hundred years. These include the original Swahili culture, Portugal, and Oman, as well as the most recent British Colonial stamp. All have left their mark on the country’s culinary heritage…
Kenyan Stew: A staple, which can be made with any kind of meat you like.
Tracing a substantial stretch of Indian Ocean coastline, Kenya is bounded on the south by Tanzania, on the west by Uganda and South Sudan, and on the north by Ethiopia and Somalia. It even dips a toe in Lake Victoria. All these influences come together in a unique and flavourful blend. There are even a few Indian touches in the popular Kenyan diet – possibly imported by British administrators who had previous postings to the Sub-Continent. You’ll find them familiar…
On our menu today…
Ugali: Those who joined our expedition to Tanzania will immediately recognise this starchy staple as a dish shared among many East African cuisines. To recap: it’s a close cousin to Italian Polenta, made of corn meal boiled in water. Kenyans enjoy it with a vegetable or meat stew which can contribute flavours to the otherwise bland slice.
Chapati: The Indian influence is strong in this one! This palm-sized flatbread is very like its Indian counterpart. A recipe for authentic East African Chapatis can be found at www.africanbites.com, along with other wonderful dishes
Irio: This is perhaps one of the most ubiquitous dishes in Kenya after Ugali. It’s simply a blend of mashed green peas and potatoes mixed with whole kernels of maise (corn). Like Ugali, it’s favoured with flavourful stews and meats.
Githeri: This is another common Kenyan veggie dish consisting of boiled maise kernels and beans, along with some finely diced veggies. It’s a nutritious meal, offering a complete veggie protien in the combination of Beans and maise, and is often jazzed up with generous applications of salt, pepper, and chilis.
Pilau: As in other African nations, rice plays a leading role in the starch department. Kenyan Pilau is a moist dish comprised of rice cooked with spices including cumin, cardamon, cinnamon, and cloves.
The flavour is bold, but not hot. Here’s another dish that may be served along side a stew or a selection of fresh vegetables.
Biryani-style rice: (Another nod to the Indian influence) Is popular on the ocean coast. And…
Wali wa nazi – Is rice cooked with grated coconut – is also popular on the coast, usually found along side Fish, Chicken Curry or Bean Stew.
Classic Kenyan Stew: We’ve been referencing stews a lot. Here’s a classic Kenyan stew that can be made with beef, goat, chicken or any other meat you happen to have on hand. Root veggies such as carrots and potatoes are always used, and may be accompanied by peas and/or peppers. The tomato-based sauce is accented with onions and seasoned with salt and pepper.
Mchuzi mix: The predominant flavour in the Cassic Stew (above) and other Kenyan dishes is the signature Kenyan Mchuzi spice blend: Garlic Powder, Paprika, Turmeric, Coriander, Cumin, Coriander, Salt, Fennel and more (to your taste). There’s also a dash of Corn Flour, which helps thicken any sauce you add this zippy blend to.
Nayama Choma: This is simply a platter of roasted meat – usually goat or beef, though chicken and fish are also used depending on where in Kenya you are dining. A fried meat version of this famous dish is also available in some areas; just ask for ‘they fry’! You’ll want to enjoy it along side any of the starchy sides mentioned above, especially Pilau or Irio.
Mutura: This is the unique Kenyan Sausage, composed of ground meats and goat’s blood. It’s boiled until almost cooked through, then tossed on a hot grill to give it a rich, smoky finish. This is one of Kenya’s most famous street foods! It may sound yucky, but those in the know insist it’s not to be missed!
Samosas: Another Indian delicacy adapted to Kenyan tastes… They’re simply small triangular pastry packets of spiced meat or veggies, deep friend until golden brown. This is another beloved Kenyan street food, usually enjoyed with a squeeze of lime.
Also of note… Are Grilled Maise, the Kenyan Burger (for all intents, a regular hamburger but often deep fried rather than grilled, and dressed in unique Kenyan toppings), Mandazi (Kenyan doughnuts), Kachumbari (tomato sauce with diced tomatoes, onions, chili peppers and cilantro) and Bajias (see photo, top of page) (battered French Fries with Kenyan ‘Salsa’ .)
Like I said at the outset, Kenyan cuisine incorporates a host of other cultural influences!
As mentioned above (in the menu entry on Chapatis) www.africanbites.com is a great source of authentic Kenyan and East African recipes in general. And I’d be remiss if I didn’t thank migrationology.com for its Kenyan food picks…
~ Maggie J.