Kenyan food is a meeting of different cultures. A popular meal might be a meat dish, usually served as a stew, accompanied by potatoes, rice, or a dish known to all Kenyans, ugali. Ugali is a steamed corn meal, similar in texture to dough.

On the coast, spiced rice and fish are often eaten with chapati, a pancake of flour and water. Curried stew is also popular, as is a dish called githeri, made from beans, maize and vegetables. Soup, mostly broth with spices, is also eaten in Kenya.

The national drink is tea, or chai. Chai is prepared like a soup. Sugar, tea, ginger, and milk are added to cold water and the mixture is brought to a boil and served piping hot. Kenya's warm climate provides a delicious assortment of tropical fruits. Mangoes, known as maembe, paipai or papaya, pasheni or passion fruit, ndizi or bananas and stafeli or custard apples are widely available.

 Nyama choma, or barbecued shish kebab of goat's meat, is a popular food to offer guests. Once you pick the part that you prefer, the meat is roasted and served in bite-sized pieces and served with ugali or curried stew.

Ugali, Sukuma wiki na nyama
Steamed Cornmeal and Collard Greens with Beef 


 1 kg cubed beef
1 large red onion chopped
1/2 tsp fresh grated ginger
1 tsp fresh grated garlic
1 large chopped tomato
1 handful finely chopped coriander
1 tsp ground coriander
500 gm white corn meal
1 L boiling water
1 bunch chopped collard greens (shred leaves off stalks and discard stalks) or a vegetable of your choice
1/2 tsp each of cloves, cardamom, cumin, cinnamon and black pepper


 Cook the meat with the onions, garlic and ginger. Add the other ground spices. Add tomatoes to the collard greens and meat mixture. To the pot of boiling water, slowly add the corn meal. Stir vigorously. Keep stirring until the consistency is smooth and doughy. Serve hot, with the beef and vegetable mixture on the side.