Kenya is a small East African nation on the shores of the Indian Ocean. It’s home to 54 million Kenyans, like myself, and famous for its wildlife, savannahs, and scenic natural features. Nairobi, the country’s capital, is one of the biggest cities in East Africa. Steeped in this richly diverse heritage, traditional Kenyan foods are a must-try for tourists and nostalgic expats searching for a taste of home. Dedicated foodies on the hunt for an authentic culinary adventure will also enjoy Kenya’s unique flavor combinations.
At Remitly, we love learning about our global customers’ favorite foods, and we’re celebrating Kenya’s national dishes in this ongoing series.
12 iconic Kenyan dishes to enjoy
From street food to home-cooked meals and dishes served only on special occasions, traditional Kenyan food offers variety to appeal to any palate.
1. Ugali
Ugali is a simple, starchy dish that requires only two ingredients: maize flour—or cornmeal—and boiling water. Despite its simplicity, it’s a filling dish that’s easy to make and affordable due to the abundance of maize in Kenya.
As the recognized national food, ugali is a staple of many Kenyan meals. Its neutral taste makes ugali the perfect side dish to accompany roasted meat, meat stews, fish, sukuma wiki (collard greens) and more.
2. Chapati
Chapati takes center stage when celebrating special occasions. This unleavened, layered flatbread starts from a dough that combines all-purpose flour, salt, water, and oil. However, I sometimes add coriander or grated carrots to elevate the recipe.
Although it originated in India, chapati is now quite common throughout Kenya. Some equate it to paratha; however, chapati is prepared using oil instead of ghee. Its subtle yet delicious flavor pairs well with both savory and sweet dishes: chapati can be accompanied by chicken, goat or beef stews, or even with a cup of chai (tea).
3. Pilau
Some of my favorite childhood memories are linked to pilau. You can expect to find this rice dish as part of the dinner spread at birthday parties, graduations, or weddings. This traditional Kenyan dish is deeply linked with the heritage of the Swahili people, who are mainly found in the country’s coastal areas.
Pilau is quite complicated to prepare, and its Swahili and Indian influences are evident in the recipe. The main ingredients are rice, garlic, and ginger, but most people add beef or goat meat to make it extra special. It also requires a masala that blends cardamom, cloves, pepper seeds, cinnamon, and cumin into a symphony of flavors.
4. Githeri
The humble githeri is one of the simplest, yet most nostalgic Kenyan dishes. It originates from the Agĩkũyũ (Kikuyu) people who live in the fertile highlands of south-central Kenya, where corn, beans, potatoes, and other vegetables are primarily grown.
Made by boiling maize and beans, githeri is an easy meal to refrigerate and serve throughout the week. That also means it’s perfect for any meal; here, we have it with chai for breakfast or serve it for lunch and dinner.
5. Nyama Choma
Step aside, South Africa—Kenya can braai with the best of them! Although usually associated with the Maasai, nyama choma is quite popular nationwide. In many communities, it’s about more than roasted meat; it’s about bringing people and families together to bond and have a good time together.
Traditional Kenyan nyama choma is a simple affair. Unlike other grilling techniques, it utilizes an open charcoal or wood flame that gives the meat a distinct flavor and appearance. Any type of meat can be used, including beef, goat meat, chicken, fish, or pork. This Kenyan meal can be served with ugali, french fries, or matoke.
Extra tip: I always prepare kachumbari, a tomato, onion, and coriander salsa, to accompany my nyama choma. Add avocado to make this fresh salad extra creamy or chili peppers to give it some heat.
6. Mandazi
My first taste of mandazi was like a religious experience. The “African doughnut” is a crispy pastry that’s fluffy on the inside and releases waves of hot aromatic steam with every bite. They are a typical Kenyan breakfast option, served with chai or coffee.
Given how tasty mandazis are, the biggest surprise was just how easy they are to make. They only need flour, sugar, water or milk, and baking powder or yeast to help them rise. However, the recipe can be adjusted according to individual tastes. Some even spice it up with coconut and lemon juice and zest, or spices like cinnamon and cardamom.
7. Samosa
What’s better than a mandazi? How about a mandazi stuffed with meat? The samosa is a triangular, savory pastry pocket with deep ties to Swahili and Indian culture. It’s usually loaded with meat, but other communities have added their own twist to this Kenyan delicacy. That’s why it’s easy to find alternatives filled with potatoes or mung beans instead.
Unlike the mandazi, samosas are made with pastry that uses salt rather than sugar and has no rising agents. They are great as a light snack at any time of the day.
8. Mukimo
What do you get by boiling peas, potatoes, and corn, and then mashing them all together to create one delicious dish? You get mukimo, which traces its roots to the Agĩkũyũ and Kamba people and other Bantu tribes living around eastern and central Kenya.
However, several variations exist. Irio, for instance, uses beans instead of peas. Others add fresh vegetable leaves like pumpkin for a healthier recipe. Mukimo tastes best when served as a side dish for soups, meat stews, or nyama choma.
9. Matoke
Kenyans call it matoke, but most of the world knows this healthy staple as green bananas or plantain bananas. They are abundant in the East African region, especially in Uganda and Tanzania, and make for very tasty meals when prepared well. I like to serve my matoke with soups and stews, but the most interesting combination is with fish.
10. Beef or Kuku Stew
Hearty stews are at the heart of many Kenyan dishes. Whether thick or soupy, they all start from a typical base of onions, tomatoes, and spices. Beef stews, goat goulash, and kuku (chicken) stews, made with free-range chicken, are ideal vehicles for other starchy Kenyan delicacies like rice, ugali, chapati, mukimo, or matoke.
11. Tilapia
The Nilotic Luo people live in Kenya’s western region along the shores of Lake Victoria, and they are almost synonymous with fish in popular Kenyan culture. Fishermen catch several fish varieties at the lake, including Nile perch and the powerful Nile tilapia.
The love for tilapia has finally made its way inland, and more Kenyans now enjoy this delightful delicacy. I love using it fried or in tilapia stews with coconut milk and lots of spices, and adding ugali or matoke as a side dish.
12. Mutura
Mutura is Kenya’s version of haggis, but it looks like boerewors. Most people find the “Kenyan sausage” an acquired taste, but the unique ingredients combine to make a savory snack.
Making matura involves stuffing tripe with chopped beef enriched with cow’s blood. The sausages are then roasted over an open flame and served directly with a touch of kachumbari.
Other Kenyan dishes to try
While this is a comprehensive list, it barely scratches the surface of all the unique and wonderful foods I’ve discovered during my time in Kenya. Here are several other traditional Kenyan dishes to look out for:
- Chicken biryani, a Swahili-infused Kenyan meal made with chicken, basmati rice, spices, and dried fruits.
- Bhajias are a type of masala chips made from potatoes coated in spiced batter and fried.
- Chevda is one of the most popular Kenyan snacks and combines various spicy dry ingredients like potatoes, puffed rice, peanuts, fried lentils, and more.
Why is Kenyan food so diverse?
The story of Kenya’s food is rooted deep in its history. When Arab and Portuguese traders first arrived on its coasts in the 1400s, they introduced their cuisine and other newly discovered foods from Brazil, China, and India. These influences are still evident in traditional Kenyan foods from the region.
Geography and tradition play a bigger role in other parts of the country. With 42 tribes and even more ethnic groups, Kenya is one of the most diverse countries in the world. This diversity is reflected in its languages and cultures, which are celebrated and preserved in Kenyan cuisine even today.
Let’s celebrate our diversity
Kenya encourages visitors to connect with local cultures and celebrate diversity through food. With all these options, tourists and expats will surely find gastronomical delights throughout the country.
FAQs
What is Kenya’s national dish?
In Kenya, ugali has been designated the national food for several years now. It’s a simple dish that involves combining maize flour (cornmeal) with boiling water until the mixture reaches the required consistency.
What is the typical Kenyan breakfast?
Like any other country, breakfast choices depend on individual preferences. However, the most common Kenyan foods to have for breakfast include chai (tea), mandazi, chapati, githeri, sweet potatoes, and bread.
What are some local delicacies and where can we find them at an affordable price in Nairobi?
There are many local delicacies to discover in Nairobi, including pilau, chapati, nyama choma, mukimo, and more. Nairobi’s Central Business District (CBD) offers plenty of affordable restaurants, as well as residential areas just outside the CBD.
What are some traditional Kenyan snacks and street foods?
When walking along Nairoi’s busy streets, you will most likely find places to enjoy affordable Kenyan street food like samosa and mutura.
