Food in Kenya: 10 dishes that will have your taste buds tingling

Kenyan cuisine is a vibrant tapestry of influences, shaped by a wide array of culinary traditions – from indigenous tribal customs to inspirations drawn from Arabic, Indian and European cooking. The result is a colourful food scene, rich in local warmth and bursting with exotic flair.

But what should you eat when you visit Kenya?

In this blog post, we’ll take you on a culinary journey, giving you a taste of some of the country’s most beloved dishes. (Be warned: you may find yourself feeling irresistibly hungry before you’re done!).

Nyama choma – Kenya’s national dish

No tour to Kenya is complete without trying the country’s unofficial national treasure, Nyama Choma.

This iconic dish consists of grilled meat, and, fittingly, the name Nyama Choma literally means this in Swahili. Goat and beef are the meats of choice, but chicken (kuku choma) and fish (samaki choma) are equally popular. The meat is slow-roasted until it is perfectly tender, then finished with a sprinkling of salt.

This mouth-watering dish can be found all over Kenya, from modest roadside stalls to upmarket restaurants.

Ugali

You simply can’t visit Kenya without coming across ugali, the most common everyday staple in Kenyan cuisine.

This dish, made from maize flour mixed with boiling water and stirred until it forms a thick, dough-like consistency, is a cornerstone of Kenyan cooking and is served as an accompaniment to almost every meal.

When eating ugali, you take a small piece with your fingers, shape it into a ball, and make a dip in the centre with your thumb so it can be used to scoop up other food.

Mutura

If you fancy tasting one of Kenya’s most popular snacks, you should try Mutura – a traditional Kenyan blood sausage.

This flavourful delicacy is prepared using animal intestines – typically from goat, cow or lamb – stuffed with a mixture of minced meat, goat’s blood, and a blend of aromatic spices such as ginger, garlic, coriander, and chilli.

Mutura is first boiled, then cooked over hot coals, giving the dish its distinctive smoky flavour.

Chapati

It might not strictly count as a dish in itself, but no discussion of Kenyan cuisine would be complete without mentioning chapati.

Chapati is Kenya’s answer to flatbread, made from a simple mix of flour, warm water and salt, and then fried in oil. Originally from India, chapati found its way to Kenya at the end of the 19th century and has since become a beloved staple in Kenyan cuisine.

Whether for everyday meals or festive occasions, this soft flatbread is a favourite – the perfect accompaniment to both meat and vegetable dishes.

Sukuma wiki

If you enjoy eating your greens, you’re bound to love sukuma wiki – one of Kenya’s most popular vegetable dishes.

The main ingredient in sukuma wiki is kale, cooked and combined with chopped tomatoes, onions and an aromatic blend of turmeric, cayenne pepper, and paprika, which gives this green dish its wonderfully exotic and distinctive flavour.

This vegetable dish can be eaten on its own, but is most often served as a side to other main courses, such as ugali and nyama choma.

Githeri

Githeri means “mixed food” in Swahili – a fitting name that perfectly describes this Kenyan classic.

This Kenyan delicacy is a delicious stew made from beans and maize, combined with onions, tomatoes and sometimes potatoes or pieces of meat. This nourishing blend is seasoned with cumin, turmeric and chilli powder, which lend the dish an aromatic twist.

The dish originally comes from the Kikuyu people, who live in central Kenya, but it is popular throughout many parts of Africa.

Kenyan pilau

Kenyan pilau is a rice-based speciality introduced to Africa by the Arabs, and is especially widespread in the coastal regions of eastern Kenya.

The rice is simmered in a fragrant meat broth, enriched with flavourful spices such as cumin, cardamom, cinnamon and cloves, giving the dish a truly exquisite aroma.

Whether you enjoy the rice as a main course or as a side to a hearty meat stew, you’re guaranteed a delicate and memorable culinary experience.

Irio

Irio, also known as mukimo, originally stems from the Kikuyu people’s culinary traditions in central Kenya. Today, however, this dish is enjoyed across the country and is highly cherished among Kenyans.

The dish comes in many variations, but it is typically made from potatoes, peas and maize, which are boiled and mashed together.

Irio is most often served alongside grilled meat and fish, although it is just as enjoyable on its own.

Matoke

Originally from Uganda, matoke is now a staple enjoyed throughout East Africa.

Green bananas are simmered in a pot with tomatoes, onions, garlic and a variety of spices until the bananas become tender, forming a thick and creamy mixture.

The result is a mouth-watering dish, full of flavour, which pairs perfectly with everything from rice and ugali to chapati and fried meats.

Mandazi

If you’re in the mood for something sweet, treat yourself to a delicious mandazi—a popular dessert among Kenyans. This little delicacy is made from a doughnut-like pastry with coconut milk and a fragrant hint of cardamom, deep fried until golden.

Mandazi may look a bit like a samosa, but in texture it’s closer to a doughnut. Unlike a classic doughnut, however, mandazi is less sweet and is usually served without any filling or topping.

Are you ready for a culinary journey through Kenya’s colourful cuisine?

Exotic aromas, warm spices and unexpected flavours – a tour to Kenya is a mouth-watering adventure that will have your taste buds tingling.  

Keen to let your taste buds be seduced by Kenyan cuisine? Then we’re ready to help you set off on your journey!

TourCompass – From tourist to traveller

Also read Winnie’s travelogue about what travellers actually eat on our tours.