Kenya

In Kenya you will find a vast array of culinary treats, many featuring elements traditionally found in Indian cuisine. Curries are ubiquitous in the Kenyan diet and numerous dishes are enhanced with coconut milk, nutmeg, tamarind and other Indian flavors. Dishes range from the simple—githeri (corn and beans), irio (mashed peas, potatoes and corn) and kunde (black-eyed peas and tomatoes)—to the elaborate meat-focused specialties. Kenyans enjoy nyama choma (roasted meat) prepared masai style on a spear over the fire. Types of meat consumed include beef, goat, ostrich and zebra. These are often paired with kachumbari, seasoned mixed vegetables.

The most common starches are ugali (made from cornmeal) and rice. Like other regional variations found throughout Africa, ugali is usually dipped in stews or used to scoop up sauces. For dessert, a popular Kenyan pastry is mandaazi, sweet deep-fried dough. Fruit and fruit drinks are also widely consumed after a meal. Other favorite beverages are coffee and chai tea.—Alexandra Menglide

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