Top 10 Kenyan Dishes to Try on Your Next Safari:
Kenyan cuisine is super diverse and always delicious, whether you’re enjoying a meal at a restaurant or grabbing some street food. Nowadays, when you visit Kenya, you can savor flavors shaped by a mix of different ethnic groups and cultures, making each dish uniquely tasty in its own way. Prepare to embark on a delicious journey through Kenya with these 10 local dishes.
Ugali
Ugali is a staple food in Kenya. It’s a simple but hearty dish made from maize flour (cornmeal), salt, and hot water. Using white or yellow maize flour can change the flavor and texture of ugali.
People usually eat ugali with their hands, and it’s often paired with some veggies, roasted meats, and delicious stews. Kiran Jethwa, the creative mind behind Nairobi’s “Seven Experience,” and his food channel Fearless Foods, has shared his enthusiasm for Ugali, featuring it in a dish he calls the Low ‘n Slow Smoked Goat Ugali Taco.
Irio
Mukimo, as it’s also called, is a traditional Kenyan dish that combines mashed green peas, potatoes, corn, and sometimes includes other veggies like tomatoes or green bell pepper. You can switch things up with Irio by tossing in some cooked greens, like spinach or kale, into the mix. Irio is usually enjoyed alongside grilled or roasted meat, stewed dishes like sukuma wiki, and a refreshing side of kachumbari, which is a salad made with tomatoes and onions.
The Kenyan dish githeri is a mix of maize and beans. It’s hearty and nutritious, often enjoyed as a staple meal. People usually prepare it with various spices and sometimes add vegetables for extra flavor. It’s a comforting dish that brings back memories for many!
Githeri is another staple food in Kenya, made by mixing boiled maize (corn) and beans. Githeri is a nutritious meal that many people enjoy on its own, but it’s also commonly paired with sukuma wiki, which is braised collard greens seasoned with onions, tomatoes, and spices. Nyama choma, which is grilled or roasted meat like beef, goat, or chicken, may also be served with it. Other favorites to go with githeri include ugali, kachumbari, chapati, and mchuzi, a tasty stew made with meat, vegetables, and spices.
Chef Chep Chikoni, a popular Kenyan chef and the host of my Kenyan Plate, is on a mission to take the country’s local dishes to a global audience. She has this Githeri recipe that she claims will really impress your in-laws.
Matoke
A mix of spices, green bananas, tomatoes, onions, and garlic make this stew very filling. You just let the mixture simmer in a big pot until the bananas get all soft and turn into a nice, thick gravy. Matoke usually goes great with rice, ugali, or chapati, and it really complements roasted meat nicely. Many dishes, including nyama choma, sukuma wiki, kachumbari, chapati, and ugali, enhance matoke’s flavor and texture.
Bhajias
Bhajias, often called “bhajis” or “pakoras,” are a beloved street food and a tasty appetizer. After being dipped in a tasty chickpea flour batter, thinly sliced onions, spinach, and potatoes are fried in oil until golden brown. People usually eat bhajias hot, and they go well with chutneys or sauces for dipping. Put bhajia between soft bread slices with chutney and onions for a fun snack. Call this tasty treat Bhajia Pav.
Grilled meat
Many people think of Nyama Choma as Kenya’s unofficial national dish, and it actually means “grilled meat” in Swahili. Goat is popular for its rich, gamey flavor, but beef, chicken, and fish are also popular. Before grilling over hot coals, the meat soaks in a spice mixture and becomes tender and charred. Yum! You’ll find Nyama Choma all over Kenya, whether it’s at bars, restaurants, or social gatherings—it’s a real favorite!
Mandazi
This well-loved snack or breakfast item is kind of like a doughnut or deep-fried bread. This simple dough contains flour, sugar, and coconut milk or water to make mandazi. Sometimes, they throw in some yeast or baking powder too. You shape it into triangles or rectangles and then deep-fry it until it’s all golden brown and puffy. Yum! Mandazi is super simple and versatile! You can enjoy it on its own or with some jams and chai tea. It’s definitely a beloved part of Kenyan food culture.
Tilapia fry
Fried tilapia, as it’s often called, is a freshwater fish that people love for its mild flavor and firm texture. Typically, tilapia is seasoned with a mix of spices and herbs, then coated in flour or breadcrumbs before being shallow or deep-fried. You know, the way people season and cook can really change based on where they’re from. It’s pretty interesting how regional influences play a role in that! Tilapia fry goes great with all sorts of side dishes and condiments, making it perfect as a main dish or as part of a bigger meal.
Maharagwe
This Kenyan staple dish is all about that rich and creamy texture! It features kidney beans simmered in a delicious coconut milk sauce. Even though the basic preparation is pretty straightforward, you’ll notice some differences in seasoning and ingredients based on where you are. So, if you’re traveling around Kenya, it’s definitely worth giving it a few tries! Maharagwe is usually enjoyed as a side dish with ugali, steamed white rice, chapati, and kachumbari.
Pilau
This aromatic dish is made by cooking rice in a pot with spices, meat (chicken, beef, or goat), and vegetables. Pilau is a dish you’ll often find at festive occasions, celebrations, and gatherings, and it’s definitely a staple in Kenyan cuisine. Hot as a main dish, it goes well with raita, pilipili ya kukaanga, and fried plantains.
Discovering the lively food scene in Kenya is such a delightful journey that will truly excite your taste buds!