The cuisine of Kenya - Africa

The foods of Kenya

Kenya’s diverse cuisine reflects the influence of its geography, immigration, and trade.
Ugali, sukuma wiki, and nyama choma are popular dishes throughout the country.
Maize, beans, vegetables, and fruits are staple foods in Kenya.
Kenya’s coastal cuisine is renowned throughout the country.
Tea is the preferred beverage for many Kenyans, with chai masala being a popular choice. Kenya is the world’s third-largest tea producer after China and India.

Atta flour
is a finely ground wholemeal flour from South Asia, made from pulverized whole wheat (bran, germ, endosperm included) and used to make soft, pliable flatbreads like roti, chapati, and naan. It's known for its high gluten content, producing stretchy dough, and is traditionally stone-ground (chakki) for a softer texture compared to coarser Western whole wheat flours.

Kenya - See the recipes

Appetizer recipes coming soon

Main recipes

Ugali corn fufu

Side dishes recipes

Chapati Dessert recipes coming soon

Chapati Ugali corn fufu

Cooking in Kenya