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Kenyan food varies throughout the country. Most lodges and resort hotels provide Western European style food which is cooked and presented to very high standards. However it is worth venturing away from your hotel an experiencing some traditional Kenyan fare. I have started with a few dishes and hopefully people will add to the list.
The National dish of Kenya is nyama choma or barbecued meat which is cooked in large chunks and is brought out to you cut in to small pieces and accompanied with vegetable mash and greens. The most common meat used is goat but others such as beef and chicken are also served and sometimes game meat such as antelope and zebra.
The majority of meat dishes are normally made into stews and served with either rice, potatoes or ugali which is maize cooked until it resembles porridge and then cut into portions. (Tasteless but filling).
Get someone to teach you how to eat ugali with your hands. You will always be given water to wash your hands before and after the meal - possibly a basin in the room, or a jug of water and basin brought to you. Soap is usually offered, but if not, you can ask for it. Ugali is not meant to be eaten on its own! It should be eaten with stew and/or greens. Very white ugali is made from refined maize flour. Coarser ugali is made from ground maize. There is also "black" ugali - millet or millet and cassava - wonderful, but try only a little for a start - with stew.
Also try chapatis. These vary with the cook, but are very good with stew, beans and greens.
Irio is worth a try and very tasty it consists of mashed potato with greens and corn or beans all mixed together.
A mandazi is similar to a doughnut but a lot flatter, it is sweet dough which is fried and normally served at breakfast along with very sweet and milky tea.
For the more adventurous you could try Mursik which is drunk by the Maasai and is a mixture of milk fermented with grass, ash from the fire and cows urine. It is said to lower cholesterol.