What is Kenyan Food? Kenyan food is a diverse cuisine that reflects the country’s rich cultural heritage and its location at the crossroads of East Africa. It is influenced by a variety of culinary traditions, including those of the Bantu, Nilotic, and Cushitic peoples, as well as by Arab, Indian, and European cuisines.
Editor’s Notes: Kenyan food is a delicious and vibrant cuisine that is sure to tantalize your taste buds. Whether you are looking for a quick and easy meal or a special occasion feast, there is sure to be a Kenyan dish to suit your needs.
After analyzing and gathering information, we have compiled this guide to help you learn more about Kenyan food and make the right decision for your next meal.
Key Differences or Key Takeaways
| Characteristic | Kenyan Food |
|---|---|
| Staple ingredients | Cornmeal, cassava, potatoes, beans, and rice |
| Common cooking methods | Stewing, grilling, frying, and boiling |
| Popular dishes | Ugali, nyama choma, githeri, and sukuma wiki |
| Influences | Bantu, Nilotic, Cushitic, Arab, Indian, and European cuisines |
Transition to main article topics
- History of Kenyan Food
- Ingredients Used in Kenyan Food
- Popular Kenyan Dishes
- Where to Find Kenyan Food
1. Staple Ingredients
The staple ingredients of Kenyan food cornmeal, cassava, potatoes, beans, and rice play a vital role in the country’s cuisine. These ingredients are widely available, affordable, and versatile, making them essential to the Kenyan diet.
- Cornmeal: Cornmeal is a staple ingredient in many Kenyan dishes, including ugali, a type of porridge that is the national dish of Kenya. Ugali is made from cornmeal that has been cooked in water until it forms a thick, stiff dough. It is typically served with a stew or sauce made from vegetables, meat, or fish.
- Cassava: Cassava is another important staple ingredient in Kenyan food. It is a root vegetable that is boiled, fried, or roasted and can be eaten on its own or as a side dish. Cassava is also used to make fufu, a type of dough that is similar to ugali, and mandazi, a type of fried bread.
- Potatoes: Potatoes are a versatile vegetable that is used in a variety of Kenyan dishes. They can be boiled, fried, roasted, or mashed, and are often used in stews, soups, and curries. Potatoes are also used to make chips, a popular street food in Kenya.
- Beans: Beans are a good source of protein and fiber, and are a common ingredient in Kenyan dishes. They are often cooked with vegetables, meat, or fish, and can be served as a main course or a side dish. Beans are also used to make githeri, a popular dish made from beans and corn.
- Rice: Rice is a staple ingredient in many Kenyan dishes, especially those that are influenced by Indian cuisine. It is often cooked with vegetables, meat, or fish, and can be served as a main course or a side dish. Rice is also used to make pilau, a popular dish made from rice, meat, and spices.
These staple ingredients form the foundation of Kenyan food and are used in a variety of dishes to create a diverse and delicious cuisine. They are a reflection of Kenya’s rich cultural heritage and its location at the crossroads of East Africa.
2. Common cooking methods
The common cooking methods used in Kenyan food – stewing, grilling, frying, and boiling – play a vital role in shaping the flavors and textures of this diverse cuisine. These methods have been passed down through generations and are used to create a wide range of dishes, from hearty stews to grilled meats to crispy fried snacks.
- Stewing: Stewing is a method of cooking food in a liquid over low heat for an extended period of time. This method is often used to cook tough cuts of meat, as it helps to break down the connective tissue and make the meat tender. Stewing is also used to cook vegetables and legumes, and can be used to create a variety of flavorful dishes, such as beef stew, chicken stew, and vegetable stew.
- Grilling: Grilling is a method of cooking food over an open flame or hot coals. This method is often used to cook meats, fish, and vegetables. Grilling gives food a smoky flavor and a slightly charred exterior. Grilled meats are often served with a dipping sauce or marinade.
- Frying: Frying is a method of cooking food in hot oil. This method is often used to cook meats, fish, and vegetables. Fried foods have a crispy exterior and a tender interior. Fried foods are often served with a dipping sauce or condiment.
- Boiling: Boiling is a method of cooking food in boiling water. This method is often used to cook vegetables, pasta, and rice. Boiling is a simple and effective way to cook food, and it preserves the nutrients in the food.
These common cooking methods are essential to Kenyan food and are used to create a wide range of delicious and flavorful dishes. Whether you are cooking a traditional Kenyan meal or trying something new, be sure to experiment with these different cooking methods to create your own unique culinary creations.
3. Popular dishes
Ugali, nyama choma, githeri, and sukuma wiki are four of the most popular dishes in Kenya. These dishes are a reflection of the country’s diverse culinary heritage and its location at the crossroads of East Africa. They are made with simple, affordable ingredients and are often served at special occasions.
Ugali is a thick porridge made from cornmeal. It is the national dish of Kenya and is typically served with a stew or sauce made from vegetables, meat, or fish. Nyama choma is grilled meat, typically beef, goat, or lamb. It is often served with a dipping sauce or marinade. Githeri is a dish made from beans and corn. It is a popular street food and is often served with a side of vegetables or meat. Sukuma wiki is a leafy green vegetable that is cooked with onions and tomatoes. It is a staple dish in many Kenyan homes and is often served with ugali or rice.
These four dishes are a good introduction to Kenyan food. They are all delicious, affordable, and easy to find. If you are looking to try some of the best that Kenyan cuisine has to offer, be sure to give these dishes a try.
In addition to being popular dishes, ugali, nyama choma, githeri, and sukuma wiki are
also important symbols of Kenyan culture. Ugali is often served at weddings, funerals, and other special occasions. Nyama choma is a popular dish for celebrations, and it is often served at parties and gatherings. Githeri is a popular street food, and it is often sold by vendors at bus stops and markets. Sukuma wiki is a staple dish in many Kenyan homes, and it is often served with ugali or rice.
These four dishes are a reflection of the diversity and richness of Kenyan food. They are a delicious and affordable way to experience the country’s unique culinary heritage.
| Dish | Description | Importance |
|---|---|---|
| Ugali | A thick porridge made from cornmeal | The national dish of Kenya, often served at special occasions |
| Nyama choma | Grilled meat, typically beef, goat, or lamb | A popular dish for celebrations, often served at parties and gatherings |
| Githeri | A dish made from beans and corn | A popular street food, often sold by vendors at bus stops and markets |
| Sukuma wiki | A leafy green vegetable that is cooked with onions and tomatoes | A staple dish in many Kenyan homes, often served with ugali or rice |
4. Influences
Kenyan food is a diverse and vibrant cuisine that has been influenced by a variety of culinary traditions, including those of the Bantu, Nilotic, Cushitic, Arab, Indian, and European peoples. These influences are reflected in the use of ingredients, cooking methods, and flavors in Kenyan food.
- Bantu influence: The Bantu peoples are the largest ethnic group in Kenya, and their cuisine has had a major influence on Kenyan food. Bantu dishes are typically based on cornmeal, cassava, and other starchy staples, and they often feature stews and soups.
- Nilotic influence: The Nilotic peoples are another major ethnic group in Kenya, and their cuisine has also had a significant impact on Kenyan food. Nilotic dishes are often based on meat and dairy products, and they often feature grilled or roasted meats.
- Cushitic influence: The Cushitic peoples are a smaller ethnic group in Kenya, but their cuisine has also made a contribution to Kenyan food. Cushitic dishes are often based on sorghum and other grains, and they often feature flatbreads and pancakes.
- Arab influence: Arab traders have been coming to Kenya for centuries, and they have brought their own culinary traditions to the country. Arab dishes are often based on rice and spices, and they often feature pilafs and curries.
- Indian influence: Indian traders have also been coming to Kenya for centuries, and they have brought their own culinary traditions to the country. Indian dishes are often based on rice, lentils, and spices, and they often feature curries and biryanis.
- European influence: European colonizers have also had an influence on Kenyan food. European dishes are often based on wheat and dairy products, and they often feature breads, pastries, and stews.
The influences of these different culinary traditions have combined to create a unique and diverse Kenyan cuisine that is enjoyed by people all over the world. Kenyan food is a reflection of the country’s rich cultural heritage and its location at the crossroads of East Africa.
5. Regional variations
Kenyan food varies from region to region, reflecting the country’s diverse geography and cultures. This is due to a number of factors, including the availability of different ingredients, the influence of different ethnic groups, and the different climates and landscapes of Kenya.
For example, in the coastal region of Kenya, there is a strong influence of Arab and Indian cuisine, which is reflected in the use of spices and coconut milk in many dishes. In the central highlands, the cuisine is more influenced by the Bantu and Nilotic peoples, and features dishes such as ugali, nyama choma, and githeri. In the arid northern region of Kenya, the cuisine is more influenced by the Somali and Ethiopian peoples, and features dishes such as injera and sambusa.
These regional variations in Kenyan food are a reflection of the country’s rich cultural heritage and its location at the crossroads of East Africa. Kenyan food is a diverse and vibrant cuisine that has something to offer everyone, no matter where they come from.
The regional variations in Kenyan food are also important for a number of practical reasons. For example, the different cuisines can be used to cater to the different dietary needs of people from different regions. The different cuisines can also be used to promote tourism and economic development in different regions of Kenya.
Understanding the regional variations in Kenyan food is essential for anyone who wants to learn more about the country’s culture and cuisine. It is also important for anyone who wants to travel to Kenya and experience the different flavors that the country has to offer.
| Region | Influences | Popular dishes |
|---|---|---|
| Coastal region | Arab and Indian cuisine | Pilau, biryani, samosas |
| Central highlands | Bantu and Nilotic peoples | Ugali, nyama choma, githeri |
| Arid northern region | Somali and Ethiopian peoples | Injera, sambusa |
6. Street food
Kenyan street food is a delicious and affordable way to experience the country’s diverse cuisine. It is a popular choice for locals and tourists alike, and it can be found in cities, towns, and villages all over Kenya. Street food vendors typically sell a variety of dishes, including grilled meats, fried snacks, and traditional Kenyan dishes such as ugali and nyama choma. Street food is a great way to try new foods and flavors, and it is also a good way to support local businesses.
- Variety and affordability: Kenyan street food offers a wide variety of dishes at affordable prices. This makes it a great option for people on a budget, or for those who want to try a variety of different foods.
- Cultural experience: Eating street food is a great way to experience Kenyan culture. Street food vendors are typically friendly and welcoming, and they are always happy to share their food and culture with visitors.
- Convenience: Street food is convenient and easy to find. Street food vendors are located all over Kenya, so you can always find something to eat, no matter where you are.
- Supports local businesses: Buying street food is a great way to support local businesses. Street food vendors are often small businesses, and they rely on the support of their customers to survive.
Street food is an important part of Kenyan culture and cuisine. It is a delicious, affordable, and convenient way to experience the country’s unique flavors. If you are visiting Kenya, be sure to try some of the street food. Y
ou won’t be disappointed.
7. Vegetarian and vegan options
Kenyan food is a diverse and delicious cuisine that offers a variety of vegetarian and vegan options. This makes it a good choice for people with dietary restrictions, such as vegetarians, vegans, and people with allergies or intolerances.
- Variety of vegetarian and vegan dishes: Kenyan food includes a wide range of vegetarian and vegan dishes, such as ugali (a cornmeal porridge), githeri (a bean and corn dish), sukuma wiki (a leafy green vegetable), and chapati (a flatbread). These dishes are all flavorful and nutritious, and they can be easily adapted to meet different dietary needs.
- Availability of vegetarian and vegan ingredients: Kenya has a wide variety of fresh fruits, vegetables, and legumes, which makes it easy to find vegetarian and vegan ingredients. This makes it easy to cook vegetarian and vegan meals at home, or to find vegetarian and vegan options at restaurants.
- Cultural acceptance of vegetarian and vegan diets: Vegetarian and vegan diets are becoming increasingly accepted in Kenya. There are now many vegetarian and vegan restaurants in major cities, and many supermarkets stock a variety of vegetarian and vegan products.
Overall, Kenyan food is a good choice for people with dietary restrictions. The variety of vegetarian and vegan options, the availability of vegetarian and vegan ingredients, and the cultural acceptance of vegetarian and vegan diets make it easy to find and enjoy vegetarian and vegan food in Kenya.
8. Health benefits
Kenyan food is generally healthy and nutritious, with a focus on fresh ingredients and traditional cooking methods. This makes it a good choice for people who are looking for a healthy and delicious cuisine.
Some of the health benefits of Kenyan food include:
- High in fiber: Kenyan food is high in fiber, which is important for good digestive health. Fiber helps to keep you feeling full and satisfied, and it can also help to lower cholesterol and blood sugar levels.
- Low in fat: Kenyan food is generally low in fat, which is good for your heart. Fat can contribute to obesity, heart disease, and other health problems.
- Rich in vitamins and minerals: Kenyan food is rich in vitamins and minerals, which are essential for good health. Vitamins and minerals help to protect your body from disease and infection, and they also help to keep your body functioning properly.
In addition to being healthy, Kenyan food is also delicious. There are a variety of dishes to choose from, so you’re sure to find something you’ll enjoy. Some of the most popular Kenyan dishes include:
- Ugali: Ugali is a cornmeal porridge that is the national dish of Kenya. It is typically served with a stew or sauce made from vegetables, meat, or fish.
- Nyama choma: Nyama choma is grilled meat, typically beef, goat, or lamb. It is often served with a dipping sauce or marinade.
- Githeri: Githeri is a dish made from beans and corn. It is a popular street food and is often served with a side of vegetables or meat.
- Sukuma wiki: Sukuma wiki is a leafy green vegetable that is cooked with onions and tomatoes. It is a staple dish in many Kenyan homes and is often served with ugali or rice.
If you are looking for a healthy and delicious cuisine, Kenyan food is a great option. It is high in fiber, low in fat, and rich in vitamins and minerals. There is a variety of dishes to choose from, so you’re sure to find something you’ll enjoy.
Key insights:
- Kenyan food is generally healthy and nutritious, with a focus on fresh ingredients and traditional cooking methods.
- Kenyan food is a good source of fiber, vitamins, and minerals.
- Kenyan food is low in fat and cholesterol.
- Kenyan food is a delicious and affordable way to enjoy a healthy meal.
9. Cultural significance
Kenyan food is an important part of the country’s culture and is often served at special occasions. This is because food plays a central role in Kenyan society, and it is used to express cultural identity, celebrate special occasions, and build community.
- Role in cultural identity: Kenyan food is a reflection of the country’s diverse cultural heritage. The different ethnic groups in Kenya have their own unique culinary traditions, and these traditions are reflected in the food that is served at special occasions.
- Celebrating special occasions: Food is an important part of how Kenyans celebrate special occasions. For example, ugali, a cornmeal porridge, is often served at weddings and funerals. Nyama choma, grilled meat, is often served at parties and gatherings.
- Building community: Food is also used to build community in Kenya. For example, communal meals are often held to celebrate holidays and other special occasions. These meals provide an opportunity for people to come together and share food, conversation, and laughter.
The cultural significance of Kenyan food is evident in the way that it is used to express cultural identity, celebrate special occasions, and build community. Food is an important part of Kenyan society, and it plays a vital role in the country’s culture.
10. Economic importance
The food industry is a major contributor to the Kenyan economy, accounting for approximately 30% of GDP and employing over 40% of the workforce. The industry is dominated by small-scale farmers, who produce the majority of the country’s food. However, there is also a growing number of large-scale commercial farms, which are becoming increasingly important in the production of export crops such as tea, coffee, and flowers.
The food industry is important to the Kenyan economy for a number of reasons. First, it provides food security for the country’s population. Kenya is a food-deficit country, meaning that it does not produce enough food to feed its population. The food industry helps to close this gap by producing food for both domestic consumption and export.
Second, the food industry generates income for farmers and other businesses. The sale of food products generates revenue for farmers, who can then use this money to invest in their farms and improve their livelihoods. The food industry also creates jobs in other sectors of the economy, such as transportation, processing, and marketing.
Third, the food industry contributes to the country’s foreign exchange earnings. Kenya exports a variety of food products, including tea, coffee, flowers, and fruits and vegetables. These exports generate foreign exchange, which can be used to import other goods and services that are not produced domestically.
The food industry is facing a number of challenges, i
ncluding climate change, pests and diseases, and rising input costs. However, the industry is also adapting to these challenges and continuing to grow. The government is investing in agricultural research and development, and farmers are adopting new technologies to improve their productivity and resilience.
The food industry is essential to the Kenyan economy. It provides food security for the country’s population, generates income for farmers and other businesses, and contributes to the country’s foreign exchange earnings. The industry is facing a number of challenges, but it is also adapting to these challenges and continuing to grow.
Key insights:
- The food industry is a major contributor to the Kenyan economy, accounting for approximately 30% of GDP and employing over 40% of the workforce.
- The food industry provides food security for the country’s population, generates income for farmers and other businesses, and contributes to the country’s foreign exchange earnings.
- The food industry is facing a number of challenges, including climate change, pests and diseases, and rising input costs. However, the industry is also adapting to these challenges and continuing to grow.
Practical applications:
- The government can support the food industry by investing in agricultural research and development, and by providing farmers with access to credit and other resources.
- Farmers can adopt new technologies to improve their productivity and resilience, and to reduce their environmental impact.
- Consumers can support the food industry by buying local food products, and by reducing food waste.
11. Tourism
Kenyan food is a diverse and vibrant cuisine that is enjoyed by people all over the world. It is a reflection of the country’s rich cultural heritage and its location at the crossroads of East Africa. Kenyan food is a popular attraction for tourists, who come to experience the country’s unique cuisine.
- Culinary tourism: Culinary tourism is a type of tourism that focuses on the food and beverage culture of a particular region. Tourists who come to Kenya are often interested in trying the country’s unique cuisine. They may visit local markets, restaurants, and cooking classes to learn more about Kenyan food and how it is prepared.
- Cultural exchange: Food is a central part of any culture. When tourists come to Kenya and experience the country’s cuisine, they are also learning about Kenyan culture. They may learn about the different ethnic groups in Kenya and their culinary traditions. They may also learn about the country’s history and geography through its food.
- Economic benefits: The tourism industry is a major contributor to the Kenyan economy. Culinary tourism is a growing segment of the tourism industry, and it is helping to boost the economy of Kenya. Tourists who come to Kenya to experience the country’s cuisine spend money on food, lodging, and other goods and services. This money helps to create jobs and support local businesses.
- Sustainability: Culinary tourism can be a sustainable form of tourism. When tourists come to Kenya to experience the country’s cuisine, they are often interested in learning about sustainable farming practices and food production methods. This can help to promote sustainable agriculture in Kenya and reduce the environmental impact of tourism.
Kenyan food is a popular attraction for tourists, and it is a great way to experience the country’s culture, history, and geography. Culinary tourism is a growing segment of the tourism industry, and it is helping to boost the economy of Kenya.
12. Future of Kenyan Food
Kenyan food is a diverse and vibrant cuisine that is constantly evolving. New dishes and trends are emerging all the time, as Kenyans experiment with new ingredients and cooking techniques. This is due to a number of factors, including:
- Changing demographics: Kenya is a young country, with over 60% of the population under the age of 30. This young population is driving demand for new and innovative food products.
- Increased urbanization: Kenya is becoming increasingly urbanized, with over 50% of the population now living in cities. This is leading to a change in eating habits, as people are less likely to cook at home and more likely to eat out.
- Exposure to new cuisines: Kenyans are increasingly exposed to new cuisines from around the world, thanks to travel, the internet, and social media. This is leading to a greater demand for variety and experimentation in Kenyan food.
The future of Kenyan food is bright. The country has a rich culinary heritage and a young, innovative population. As Kenyans continue to experiment with new ingredients and cooking techniques, the cuisine is sure to continue to evolve and thrive.
FAQs about Kenyan Food
This section provides answers to frequently asked questions about Kenyan food, offering a comprehensive understanding of this vibrant cuisine.
Question 1: What are the staple foods in Kenyan cuisine?
Kenyan cuisine is characterized by a reliance on staple foods such as cornmeal, cassava, potatoes, beans, and rice. These ingredients form the foundation of many traditional dishes and provide essential nutrients to the Kenyan people.
Question 2: How does Kenyan food reflect the country’s cultural diversity?
Kenyan food is a melting pot of culinary influences, showcasing the diverse cultural heritage of the country. Arab, Indian, and European cuisines have all left their mark on Kenyan dishes, resulting in a unique blend of flavors and cooking techniques.
Question 3: Is Kenyan food generally spicy?
While some Kenyan dishes incorporate spices, such as chili peppers and cumin, the cuisine is not typically known for its spiciness. Many traditional dishes have a mild to moderate flavor profile, allowing diners to savor the natural flavors of the ingredients.
Question 4: What are some popular street foods in Kenya?
Kenya’s street food scene is vibrant and offers a taste of local culinary delights. Popular street foods include mandazi (fried dough), mutura (grilled sausage), and viazi karai (fried potatoes). These affordable and flavorful snacks provide a convenient way to experience Kenyan cuisine on the go.
Question 5: How is Kenyan food typically served?
Traditional Kenyan meals often consist of a starchy staple, such as ugali (cornmeal porridge) or rice, served with a stew or sauce. The stew or sauce is typically made with a combination of vegetables, meat, or fish, and provides a flavorful accompaniment to the staple.
Question 6: What are some health benefits of Kenyan food?
Kenyan food is generally considered healthy and nutritious, as it emphasizes fresh ingredients and traditional cooking methods. The use of whole grains, legumes, and vegetables provides essential vitamins, minerals, and fiber, contributing to a balanced diet.
These FAQs shed light on the diverse and flavorful world of Kenyan food, addressing common questions and providing insights into its cultural significance, culinary influences, and nutritional value.
Transition to th
e next article section:
To delve deeper into the captivating world of Kenyan cuisine, continue exploring the following sections, where you will discover popular dishes, regional variations, and the important role food plays in Kenyan culture.
Tips for Discovering and Enjoying Kenyan Food
Embarking on a culinary journey through Kenyan cuisine is a rewarding experience. Here are some tips to help you make the most of it:
Tip 1: Explore Local Markets
Local markets are a treasure trove of fresh ingredients, spices, and traditional dishes. Visit these markets to immerse yourself in the vibrant atmosphere and interact with local vendors. You’ll discover a vast array of produce, meats, and freshly prepared foods that showcase the authenticity of Kenyan cuisine.
Tip 2: Attend Culinary Events
Kenya hosts various culinary events throughout the year, including food festivals and cooking competitions. These events provide an excellent opportunity to sample a wide range of Kenyan dishes, learn about traditional cooking techniques, and engage with local chefs and food enthusiasts.
Tip 3: Experiment with Different Restaurants
From street food stalls to fine dining establishments, Kenya offers a diverse culinary scene. Venture beyond your comfort zone and explore different types of restaurants to experience the full spectrum of Kenyan cuisine. Don’t be afraid to ask for recommendations and try dishes you may not have encountered before.
Tip 4: Learn Basic Swahili Phrases
Learning a few basic Swahili phrases, such as “hello,” “thank you,” and “can I have the menu, please,” can enhance your dining experiences. It shows respect for the local culture and helps you communicate with restaurant staff and vendors effectively.
Tip 5: Respect Local Customs
When dining in Kenya, it’s important to be mindful of local customs and etiquette. For instance, using your right hand to eat is considered polite, and it’s customary to wait for everyone at the table to be served before starting your meal.
Tip 6: Embrace the Flavors
Kenyan cuisine is known for its diverse flavors, ranging from mild to spicy. Embrace the vibrant tastes and don’t be afraid to ask for adjustments if you prefer milder dishes. The richness and complexity of Kenyan flavors will tantalize your taste buds and create lasting memories.
Tip 7: Consider Dietary Restrictions
If you have any dietary restrictions, it’s essential to communicate them clearly to restaurant staff or vendors. Many Kenyan dishes can be adapted to accommodate vegetarian, vegan, or gluten-free diets. With a little planning, you can enjoy the delights of Kenyan cuisine while adhering to your dietary needs.
Tip 8: Share and Connect
Food is a central part of Kenyan culture and is often shared among family and friends. Don’t hesitate to share your dining experiences with others and connect with locals over the shared love of food. These interactions will deepen your appreciation for Kenyan cuisine and provide valuable insights into the country’s cultural heritage.
Conclusion:
Discovering and enjoying Kenyan food is a journey that invites curiosity, a willingness to embrace new flavors, and a desire to connect with the local culture. By following these tips, you can fully immerse yourself in the vibrant culinary landscape of Kenya and create lasting memories.
Conclusion
Kenyan food is a diverse and vibrant cuisine that reflects the country’s rich cultural heritage and geographical location. It has been influenced by a variety of culinary traditions, including those of the Bantu, Nilotic, Cushitic, Arab, Indian, and European peoples. As a result, Kenyan food offers a wide range of dishes, flavors, and cooking techniques to explore.
This culinary diversity is one of the things that makes Kenyan food so special. It is a cuisine that has something to offer everyone, whether you are looking for a hearty meal, a light snack, or a taste of something new. Kenyan food is also a relatively affordable cuisine, making it a great option for budget-minded travelers.
If you are ever in Kenya, be sure to take the opportunity to try some of the local food. You won’t be disappointed.
