Ranking the third largest economy in sub-Saharan Africa with vigorous economic giants, Kenya is the world’s 48th largest country in Africa with a population of over 47.6 million people.The populous nature of Kenya and it robust economic growth has over decades seen the endless performance of the agricultural sector being one of the growers adding cash to the development of the country.
Considering their agricultural products, Kenya has certain foods which are celebratory and mostly prepared during festive seasons in the country.
In Kenyan, holidays feast are not complete without a platter of nyama choma (roasted meat), Goat and beef are the two most common proteins served, but chicken (kuku choma) and fish (samaki choma) are also valid choices for every tourist.
Nyama choma, the unofficial food of the people Kenya is often served with ugali and kachumbari.The roasted meat is the commoners food amongst the other delicacies.
Aside Nyama Choma, Nyama choma is Kenya’s unofficial national dish, meaning barbecued meat in the Swahili language. The meat is usually goat or beef, served roasted throughout the country from roadside through to luxurious restaurants. It is often paired with local beer and side dishes such as ugali.
The following gives a break down of other delicious dishes in Kenya that you will love to try.
Kaimati, Kenyan traditional food are sweet Kenyan dumplings consisting of flour, water, yogurt, yeast and ghee. The dough is fried in oil until golden brown, then coated in sugar syrup made with sugar, water, lemon rinds, and a pinch of vanilla sugar or cardamom powder.
These sweet treats are especially popular during the month of Ramadan as a dessert
Kuku Wa Kupaka
Kuku wa kupaka is another flavorful Kenyan dish that is especially popular in the country’s coastal regions. It consists of chicken pieces cooked in a hearty, spicy sauce made with coconut milk, tomato paste, and flavorings such as cumin, turmeric, and lime juice.
For the best flavor, it is recommended to garnish the dish with finely chopped coriander and serve it with rice or warm chapattis.
Mukimo is a popular Kenyan one pot dish consisting of potatoes, corn, beans, peas, and greens that are cooked in water with some salt, then mashed into a purée. The name of the dish is derived from the word kima, meaning to mash.
It is traditionally served at Kenyan celebrations, especially funerals and weddings, either as it is, or as an accompaniment to chicken or beef stews.
Kachumbari is a refreshing East African salad based on finely chopped onions, chili peppers, and tomatoes. It can be served as a salad, a condiment, a relish, or an appetizer. In Uganda, it is accompanied by nyama choma, in Kenya, it is served with ugali and pilau, and in Tanzania, it is usually paired with rice pilau or biryani.Since many African countries are involved in the eating of vegetables, kachumbari as the people of Kenya call it is as eaten by the people of Uganda and Tanzania.
There are numerous variations of the dish, some chefs will add lemon juice, coriander, avocadoes, or cucumbers depending on how the individual want it.
Irio is a hearty Kenyan dish with origins from the Kikuyu people. Although it has many variations, it usually consists of potatoes, peas, and corn that are boiled and mashed together. Simple, healthy and comforting the taste it deserves . Irio is often served as a side dish and it is especially popular when paired with grilled steak in a dish known as nyama na irio .
The delicacy known as mutura is a Kenyan sausage made by stuffing goat intestines with a combination of ground meat, goat blood, and seasonings such as ginger, garlic, coriander, and piri piri chilies. The sausage is traditionally boiled and then placed on the grill in order to dehydrate the meat and give it a unique, smoky flavor.
It is recommended to pair the sausage with a few glasses of cold beer or any tasty flavored drink preferred
Githeri is a Kenyan staple food consisting of beans and maize that are stewed with onions, tomatoes, and sometimes potatoes or meat chunks. The stew is often flavored with cumin, turmeric, or chili powder. It is traditionally served on its own, although it can be served with rice or crusty bread on the side.The beans and maize can either be fresh or dry, but most people prefer fresh because of the better taste. It is easy to access because maize and beans are readily available in these areas since they are mostly sourced directly from local farms and homesteads.
Part of the popularity of this dish arises because it has been the main meal served to students since the 1920s. Eating githeri has also become trendy with young people. Many hotels in Kenya serve githeri.
Wali Wa Kukaanga
Wali wa kukaanga is a delicious Kenyan dish made by combining boiled rice with turmeric, onions, oil, and vegetables such as carrots, peas, and corn. The combination of rice and vegetables is then fried, and the whole dish is served as an accompaniment to chicken dishes.
It is recommended to pair wali wa kukaanga with a salad of choice on the side.
This unique, polenta-like side dish is a Tanzanian favorite, traditionally served for breakfast, lunch and dinner. Made by rolling a tiny bit of creamy, thick cornmeal paste (made from cooked white maize) in a hand until it forms into a ball, and making an indentation in it with a thumb, ugali becomes an edible spoon that is often dipped into various stews and sauces.
The sign of a good ugali is that it doesn’t stick to your fingers. The whole thing is usually dipped in a savory sauce, then placed in the mouth for consumption. Ugali is more than just a taste, it is a food culture in itself. This dish is usually served with whatever meat is available, mashed vegetables, stews, or sour milk.
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