Add cornmeal to boiling water to form a dense paste, and you will have Kenya’s version of polenta. Ugali is a ubiquitous staple that might as well be the national dish.
Also known as muthere or mutheri, githeri is a Kenyan meal consisting of boiled beans mixed with corn.
Mukimo or Irio is a combination of mashed potatoes, green peas, and corn. It is commonly attributed to the Kikuyu people and is served with rich stews or nyama choma (roasted meat).
Nyama choma is literally the Swahili term for grilled goat or beef, which are the most popular cuts, but chicken and fish are also options.
Mutura is a Bratwurst-style sausage link, albeit with much more seasoning and flavor. The grilled, protein-filled snack is made from cow, lamb, or goat intestines and blood.
Basic rice is taken up a notch by boiling it with grated coconut and milk for a mildly nutty flavor. Enjoy with stew or curry.
Indians migrated to East Africa which explains the large influence on Kenyan cuisine. This is reflected in chapati, a flat fried dough which accompanies anything from beans to tea.
The deep-fried, triangular shaped pastries are stuffed with meat, veggies, or potatoes and are readily available at restaurants or street food pushcarts.
This heavily spiced and flavorful rice and meat dish is a celebratory meal that is popularly served at weddings.
Corn features prominently in several Kenyan meals, but it’s also delicious as a standalone snack. The grilled maize, roasted over charcoal, is often served with a chili-lime salt garnish.