🍽️ Cuisine
Kenyan cuisine reflects diverse ethnic traditions—ugali is the staple, nyama choma the celebration, and chai the daily ritual.
Ugali
Cornmeal Staple
Thick cornmeal porridge—Kenya's essential starch eaten with every stew.
Ingredients: 480ml white cornmeal (maize flour), 960ml water, Salt.
Preparation: Bring water to boil. After that, add cornmeal gradually, stirring. Keep stirring vigorously. Then cook until very thick and pulls from pot. Turn onto plate, shape into mound. To finish, pinch pieces to scoop stews.
💡 Ugali should be firm enough to pinch—not soft or crumbly.
Nyama Choma
Roasted Meat
Charcoal-grilled meat—Kenya's beloved social food.
Ingredients: 1 kg goat or beef (bone-in), Salt, Kachumbari (tomato-onion salad), Ugali.
Preparation: Season meat simply with salt. After that, grill slowly over charcoal. Turn frequently for even cooking. Then cook until crusty outside, juicy inside. Chop into pieces. Serve with kachumbari and ugali.
💡 Simple seasoning lets the meat flavor shine—just salt!
Kenyan Chai
Spiced Milk Tea
Strong tea brewed with milk and spices—morning ritual.
Ingredients: 30g black tea (CTC), 240ml milk, 240ml water, 30g sugar, 10g fresh ginger (grated), 3 cardamom pods (optional).
Preparation: Boil water with grated ginger. Add tea, boil 2-3 minutes. Add milk, bring to boil. Then simmer until desired strength. Add sugar to taste. To finish, strain and serve hot.
💡 Kenyan chai is boiled with milk, not added after.
