This is a culinary Journey through traditional Kenyan cuisine. In this round up, we invite you to explore the rich and diverse culinary traditions of Kenya, a country renowned for its vibrant and flavorful dishes. From the bustling streets of Nairobi to the serene coastal towns, Kenyan cuisine offers a delightful array of tastes and textures that reflect the nation’s multicultural heritage. Here is a list of five traditional Kenyan cuisine that you should try:
1. Green maize with green pigeon peas (Githeri)
Maize with green pigeon pea (githeri ya mbaazi) is a traditional dish mostly relished by the Kamba people of Eastern region in Kenya. This dish is also popular in other East African communities. Maize and pigeon pea is made by mixing green/raw maize or corn with green pigeon peas (nzuu). Pigeon peas, known as “nzuu” in kambaland in Kenya, are legumes that bring a delightful twist to the traditional Kenyan githeri recipe.
2. Ugali
Ugali is a staple food in Kenya and one dish that you will never miss in any Kenyan household. It is cherished across Kenya for its simplicity, versatility, and the comforting sustenance it provides. It is easy to prepare and store. It is made using hot water and cornmeal/maize meal, though other flours can be used. his makes it a convenient food for most households in Kenya.
3.Managu (African Nightshade)
Managu is a Kenyan name given to African nightshade vegetables that are enjoyed majorly in Western regions of Kenya. These leaves are bitter but the bitterness can be improved by letting it rest in the fridge for several days after cooking or adding cream, coconut milk or fermented milk. Managu dish is highly nutritious, It is rich in iron, protein, calcium, folate as well as vitamin A, C and E.
4. Muthokoi
Muthokoi is a dish enjoyed by the Kamba ethnic community in Kenya. This dish has been a staple of the Kamba for generations. Muthokoi translates to “de-husked” in Kamba language and it captures the essence of this dish – a mixture of de-husked maize and beans. These two ingredients, maize and beans are essential in the Kenyan culinary landscape. Many of the traditional Kenyan dishes such as ugali and mukimo (mashed potatoes with maize and beans) are made using these ingredients.
5. Sukuma wiki
Sukuma Wiki (collard green) is a Kenyan staple food eaten by most of the communities in Kenya. The literal meaning for Sukuma wiki is stretch the week which implies a meal that is readily available and affordable for most household in Kenya. Sukuma Wiki can be cooked using collard greens or using a mixture of collard greens and spinach. Because of its high fibrous content, Sukuma wiki is believed to aid in digestion and help lower cholesterol levels. It is also high in vitamin C and iron and come highly recommended to pregnant women by doctors because of its high iron content.
