Kenya food recipe

Matoke is a dish originating from Uganda and a very popular dish among Kenyans. Though the original recipe from Uganda uses unripe bananas as the main ingredient, Kenyans have their own version with an addition of the readily available potatoes and sometimes with arrow roots. It is a quick fix for when you do not […]

For Kenyans, a Pilau dish is not complete without a side dish of Kachumbari. Kachumbari is a popular accompaniment for main dishes like Pilau and Nyama Choma (roasted beef or mutton) and Ugali Ingredients • 4 large tomatoes • 2 medium onions • 1 bunch of coriander • 2 lemons • Salt • Vinegar (optional) […]

A wedding in Kenya without Pilau is a big ‘No-No’. Pilau is a traditional meal among the coastal people of Kenya and Tanzania. It is a fragrant rice dish cooked using whole organic spices, beef, chicken or mutton, and is commonly served with Kachumbari – the Kenya version of Salsa. Ingredients • 2 cup long […]

Sukuma Wiki is a Swahili phrase meaning push the week. What is really being pushed is the family food budget to stretch a bit longer. Sukuma wiki is a mixture of kale, meat, spices and at times spinach to make a savory dish. It can also be prepared without meat and be just as tasty. […]

Ugali is the most common staple food in Kenya. It is a polenta-like dish, made from maize, millet or sorghum flour, added to boiling water and cooked until it becomes a dense block. It is usually eaten with meat stew, Nyama Choma (Roasted beef or mutton) or most commonly with Sukuma Wiki (cooked kale). It […]

The Dawa (medicine) cocktail, invented in Nairobi, was inspired by the Brazilian ‘Caipirinha’ drink.  Dawa is commonly prepared when fighting a cold or sore throat. Today Dawa is a very popular drink and found at tables and cafes throughout Kenya. It is loved for its strong ginger aroma. Ingredients • 1 piece ginger root, grated […]

In Kenya, any time is considered ‘Tea Time’. Chai is a beverage guaranteed to be in any Kenyan family’s menu. Like coffee in the United States, Chai is the most common beverage enjoyed by Kenyans for breakfast. It is also the first beverage most Kenyan households offer their visiting guests. The accompaniments taken with Chai […]

Mahamri is a type of doughnut incorporating special ingredients such as coconut milk and cardamom. This authentic type of snack originated from the Swahili coastal regions of Kenya and Tanzania and is still very popular in both regions. Normally, it is eaten at breakfast, accompanied by Kenyan Chai (milk tea) Ingredients • 3 cups of […]

Chapati is unleavened flat bread adopted from the Indian Rotti. It was first introduced to Kenya during colonial times as the Indian laborers constructed the railroads throughout East Africa. For many Kenyans at the time, Chapati was seen as part of a desirable modern meal. After decades of integration, Kenyan Chapati has become a more […]

Groundnut Sauce This rich and smooth recipe is unique to the Luhya and Luo communities. It is usually fed to older infants and children. Ingredients 3 1/3 cups (472 g) groundnuts, raw, with skin 2 ½ tsp. (12 g) salt, iodized 4 1/3 cups (979 g) sour milk ½ cup (119 g) water Preparation 5 […]

Chaas (Diluted Yoghurt) Chaas is simply diluted yoghurt with a pitch of salt. It is served after a main meal among the Kenyan Indian community Ingredients 2 cups (450 g) natural yoghurt ¾ cup (169 g) water 1 tsp. (4 g) salt, iodized Preparation 5 minutes | Serves 2 • Add natural yoghurt, all the […]

Siro (Semolina & Nuts) Siro is a sweet desert that is served after a main meal. It is traditional to the Kenyan Indian community Ingredients 1 cup (145 g) semolina flour 1 cup (177 g) cow ghee 2 1/8 cups (472 g) cow milk 1 cup (188 g) sugar 15 pistachio nuts, raw (22 g) […]

Vimumunya vya Sukari (Sweetened Pumpkin & Coconut Milk) This is a famous Swahili dessert that is served after meals. It is eaten by the entire family Ingredients pumpkin, unpeeled (1.7 kg) 1 tsp. (1 g) cardamoms, powder ½ cup (113 g) sugar 1 ½ cups (400 g) coconut milk 3 3/4 cups (810 g) water […]

Bhature (Fried Indian Bread) This fried Indian bread is traditional to the Kenyan Indian community. It is eaten as an accompaniment to the spicy chole (chick pea) dish. Ingredients 2 1/3 cups (304 g) self-raising wheat flour 1 ½ tsp. (8 g) salt, iodized 1 ½ tsp. (9 g) sugar 1 ½ tbsp. (17 g) […]

Roti (Indian Chapati) Roti is the Indian version of chapatti. It is common among the Kenyan Indian community. Usually, Roti is part of an assortment of dishes that make up a platter for a main meal. It is eaten as an accompaniment Ingredients 1 3/4 cups (227 g) wheat flour, whole ½ tsp. (3 g) […]

Brown Chapati Brown chapatti is another variant of chapatti and is common among many communities in Kenya. It is preferred for the health-conscious people due to the high fibre content as it is made of whole wheat flour. It is served as an accompaniment during lunch, dinner or breakfast Ingredients 3 2/3 cups (414 g) […]

White Chapati This dish is common in many communities in Kenya and even more popular in the urban communities. The white chapatti is made from refined wheat flour and is eaten with a meat, legume or vegetable stew. Chapatti is often made during special occasions. It is served as an accompaniment during lunch or dinner […]

Finger Millet Flour Ugali This type of Ugali is typical among the Kisii community. It is prepared using pure finger millet flour. It is eaten together with a vegetable dish and a suitable meat or legume stew Ingredients 7 3/4 cups (993 g) finger millet flour 4 2/3 cups (1007 g) water Preparation time 5 […]

Vinolo (Banana and Maize Flour Ugali) This is a typical dish to the Mijikenda community. It is a unique type of Ugali that incorporates bananas. It is eaten as a main meal with an accompanying stew Ingredients 4 bananas, green, raw, unpeeled (710 g) 2 cups (257 g) maize flour, white 4 cups (890 g) […]

Gurdo, Marqa (Ugali in Sour Milk) This is a unique type of Ugali that is common among the Burji community. It is prepared with teff and sorghum flour in sour milk. It is eaten as a main dish and is served to the entire family Ingredients 1 cup (126 g) teff flour 2 ¼ cups […]

Cassava, Finger Millet & Sorghum Flour Ugali This type of Ugali is typical among the Luhya, Kuria and Luo communities. It is eaten with a stew or a vegetable dish Ingredients 6 cups (780 g) cassava flour 2 1/3 cups (313 g) finger millet flour 2 ½ cups (345 g) sorghum flour 9 cups (1998 […]

Cassava Flour Ugali Cassava Ugali is prepared from dried cassava flour. It is common among the Luo community. It is usually eaten as a main course with a vegetable dish accompaniment Ingredients 1 cup (125 g) cassava flour 1 ¼ cups (268 g) water Preparation 5 minutes | Cooking 20 minutes | Serves 2 • […]

Sorghum, Finger Millet and Refined Maize Flour Ugali This type of Ugali is common in several communities including Luhya, Kalenjin and Luo. It is eaten as a main dish accompanied by a traditional vegetable and/ or a protein dish. Ingredients 3 ½ cups (444 g) red sorghum flour 1¼ cups (154 g) finger millet flour […]

Refined Maize Flour Ugali This type of Ugali is common across the entire country. It is made of refined maize flour, usually bought from retail shops. It is the predominant ugali in urban areas. It is eaten as a main dish accompanied by a protein and /or green vegetables. Ingredients 3 ½ cups (488 g) […]

Cassava & Red Sorghum Flour Ugali This variant of Ugali is common in Western part of Kenya particularly Kuria, Luhya and Luo communities. It is eaten during lunch or dinner as a main dish and is usually accompanied by a vegetable and protein dish Ingredients 1 1/3 cups (174 g) cassava flour 1 3/4 cups […]

Maize, Red Sorghum and Finger Millet flour Ugali This variant of Ugali is common as a traditional dish among the Kalenjin, the Luhya and Luo communities. It is served as a main dish often accompanied by a vegetable dish or a meat/fish dish Ingredients 2 cups (255 g) whole maize flour, white 1 cup (132 […]

Maize and Finger Millet Flour Ugali This variant of Ugali is prepared from a combination of finger millet and whole maize flour. It is common among the Kisii, Luhya, Kamba, Kalenjin and Luo communities. It is served as a main dish accompanied by a vegetable or meat dish Ingredients 2 cups (253 g) whole maize […]

Whole Maize Flour Ugali This recipe represents the most consumed Ugali in all communities in Kenya. It is eaten as a main dish during lunch or supper usually accompanied by a vegetable or protein dish. Ingredients 3 2/3 cups (495 g) whole maize flour, white 4 3/4 cups (1026 g) water Preparation 5 minutes | […]

Matoke (Stewed Green Bananas with Meat) Matoke is central to Kisii community cuisines. Being the major source of bananas, Kisii community has learnt over many years numerous ways of preparing “matoke”. In this recipe, the combination of the variety of green bananas with meat yields a very tasty dish that is savoured by the entire […]

Stewed Green Bananas This dish is typical among the Kisii community but also popular in other parts of the country. It serves the whole family and is usually used as an infant dish. Stewed green bananas are eaten for lunch or dinner Ingredients 12 green bananas, unpeeled, raw (2.1 kg) 2 onions, red skinned, raw, […]

Potato Chips This is typically an urban dish in many parts of Kenya. It is served to the whole family mainly during lunch. It is eaten with a protein dish such as fried chicken, stir fried beef or sausages. It can also be eaten plain or with vegetables. Ingredients 6 potatoes, unpeeled, Irish, white (1.1 […]

Potato Bhajia This is a spicy recipe common among Kenyan Indian community. It is served as part of a main meal and is eaten by the entire family Ingredients 3 potatoes, unpeeled, white, Irish (809 g) 1 small piece of ginger (11 g) 4 cloves garlic (14 g) 4 green chillies (8 g) 1 bunch […]

Pan Fried Sweet Potatoes This delicious recipe is a typical breakfast dish common among urban dwellers but originally from Kisii community. It is usually eaten with a cup of tea. Ingredients 6 sweet potatoes, unpeeled, orange fleshed (1.9 kg) 4 ½ cups (996 g) water 1 cup (191 g) oil Preparation 5 minutes | Cooking […]

Pan Fried Arrowroots Pan fried arrowroots is a breakfast dish typical among urban dwellers but originally eaten among the Kikuyu and Meru communities. It is usually eaten with tea Ingredients 1 arrowroot, unpeeled, raw (574 g) 1 cup (209 g) cooking oil 5 cups (1085g) water 1 tsp. (5 g) salt, iodized Preparation 5 minutes […]

Arrowroot Stew This dish is typical among the communities that grow arrowroots and bananas which include the Kisii, Kikuyu, Meru and Embu communities. Often served as a main meal, this recipe is eaten by the whole family and at times fed to infants above the age of 9 months. Ingredients 4 potatoes, unpeeled, white, Irish […]

Yam Stew The ancient yam is among the oldest roots in Kenya. It is a traditional delicacy of the Meru community. To date, yams are eaten as a stew as indicated in this recipe. It can also be prepared with meat or other protein. Loved for its filling effect, yam stew is packed with good […]

Stewed Potatoes & Arrowroots Stewed arrowroots is a nostalgic dish traditional to the arrowroot growing regions. The Kikuyu, Meru and Embu communities are key to this recipe. It is eaten as a main meal during lunch or supper and is relished by the entire family. Ingredients 9 potatoes, unpeeled, Irish, white (1 kg) 3 arrowroots, […]

Chick Peas Curry This is a vegetable curry typical to Kenyan Indian community. The soaking step is a must if you desire soft and crunchy appeal and for a full release of nutrients. This deliciously spicy dish is commonly referred to as “Chole” and is eaten with fried bread called “Bhature” made from soft wheat […]

Stewed Split Dal This recipe is part of an assortment of dishes that make up a meal platter and is traditional to the Kenyan Indian community. The dal stew is heavily spiced to give a tantalizing taste. It is served as a family dish during lunch or dinner as a side dish. Ingredients 1 cup […]

Peas and Brinjal Curry Green peas prepared with brinjals is a curry that makes part of a full meal platter referred to as Thali. It is traditional to Kenyan Indian community and is served as a side dish during lunch or dinner Ingredients 1 cup (186 g) garden peas, raw 3 egg plants (brinjals), raw […]

Potato Curry Potato curry is a spiced recipe that makes part of a full meal platter and served during a main meal. It is typical to the Kenyan Indian community and is relished by the entire family. Ingredients 2 potatoes, unpeeled, Irish, white, raw (558 g) 2 tomatoes, red, ripe (223 g) 2 tsp. (9 […]

Obobwa (Stewed Mushrooms in Peanut Butter) Stewed mushroom commonly known as “Obobwa” is a traditional dish typical to the Luhya community Ingredients 400g mushrooms, raw 1 onion, red skinned, raw, unpeeled (187 g) 3 ½ tbsp. (55 g) peanut butter 1 tomato, red, raw (140 g) 2 tsp. (11 g) salt, iodized 1 g “msherekha” […]

Kitojo (Sweet Potato Leaves) “Kitojo” as it is commonly called among the Taita community, is a delicious dish made from sweet potato leaves. It is commonly eaten with Ugali. Ingredients 835 g fresh sweet potato leaves, raw 1 onion, red skinned, raw, unpeeled (81 g) ¼ cup (44 g) cooking oil 1 tsp. (6 g) […]

Cowpea leaves are among the most common green vegetables in Kenya. Most common among the Kamba community but also consumed in communities that grow cowpeas. It is usually served with Ugali as a side dish during lunch or dinner. It is eaten by the entire family. Ingredients 871 g cow pea leaves, raw ½ onion, […]

Mashed Pumpkin & Black Nightshade leaves This vegetable dish is popular among the Kisii community. The added pumpkin gives it a sweet taste to balance the bitterness of “managu”. It is eaten with Ugali as a side dish. Ingredients 752 g black night shade leaves, raw 1.1 kg pumpkin, raw 1 tsp. (4 g) salt, […]

“Terere” (Stir-fried Amaranth Leaves) Amaranth leaves commonly known as “Terere” is an indigenous vegetable that used to grow as a weed. Nowadays, it is cultivated and eaten across all communities in Kenya. When cooked, amaranth leaves have a distinct aroma and a soft appeal. Most communities use amaranth leaves in mashed infant dishes but also […]

“Nderema” (Vine Spinach) Vine spinach commonly referred to as “Nderema” is traditional to the Luhya and Kuria communities. It is usually eaten with Ugali Ingredients 417 g vine spinach leaves, fresh 2 tomatoes, red, ripe (182 g) 1 onion, red skinned, raw, unpeeled (139g) ½ tsp. (3 g) salt, iodized 3 tbsp. (39 g) ghee […]

Pumpkin Leaves Pumpkin leaves are rich in nutrients and are loved by many communities in Kenya. When stir fried, they are served with Ugali and at times pumpkin leaves are added to mashed dishes Ingredients 14 stalks (110 g) pumpkin leaves, raw 1 onion, red skinned, raw, unpeeled (44 g) 1 tomato, red, ripe (91 […]

Stir-fried Cabbage Stir fried cabbage is common in many communities in Kenya. It is served with various starchy dishes as a side dish. Ingredients 1124 g cabbage, white, raw ½ onion, red skinned, raw, unpeeled (139g) ½ cup (83 g) cooking oil 2 ½ tsp. (12 g) salt, iodized Preparation 10 minutes | Cooking 15 […]

Sukuma Wiki (Stir-fried Kales) Sukuma wiki is the most commonly used green vegetable in Kenya. It is commonly served with Ugali as a side dish. Ingredients sukuma wiki leaves raw (2667 g) 2 tomatoes, red, ripe (345 g) 1 onion, red skinned, raw, unpeeled (184 g) ¼ cup (45 g) cooking oil ½ tsp. (3 […]

Likhanga (Stewed Guinea Fowl) This is a typical Luhya dish eaten during special occasions especially by boys after circumcision Ingredients 665 g whole guinea fowl 1 onion, red skinned, raw, unpeeled (69g) 2 tomatoes, red, ripe (196g) ¼ cup (49 g) cooking oil 3 tsp. (14 g) salt, iodized 2 ½ cups (537 g) water […]

Aluru (Stewed Quails) Stewed quails commonly known as “Aluru” is a traditional dish typical to the Luhya and Luo communities. Aluru was prepared during special occasions. It is commonly known as Likhanga among the Luhya community. Ingredients 3 quails, whole (507 g) 2 tomatoes, red, ripe (196 g) 1 onion, red skinned, raw, unpeeled (76 […]

Ingokho (Stewed Chicken) Stewed chicken is common among many communities in Kenya. It has different names but ingokho stands out due to the way this dish is special to the Luhya community. It is eaten as a protein to a main meal and served with Ugali or any other starch. It is savoured by the […]

Spanish Omelette This is a modification of the traditional Spanish omelette. Often made with a variety of chopped vegetables in beaten eggs, the Kenyan Spanish omelette does not include fried potatoes as is the case with the typical Spanish omelette. Sometimes, chillies are added for a peppery taste. Though exotic to Kenyan traditional recipes, it […]

Omelette Omelette is one of the legendary dishes that have become popular in Kenya among urbanite communi ties. Even though it uses locally grown ingredients, it is still viewed as an exotic dish. Mainly served for breakfast, this recipe is enjoyed by the entire family. Ingredients 4 eggs, whole (243 g) 2 tomatoes, red, ripe […]

Fried Egg (Mayai Ya Kukaangwa) A recipe packed with nutrients, with an old style of cooking, is the fried egg! Everybody in the family enjoys it with a dash of salt! Served mainly during breakfast, this recipe is an all-time favourite of many children Ingredients 1 egg, whole (59 g) 1 pinch (1 g) salt, […]

Omena wa kukaangwa (Fried Omena) “Omena” as it is commonly known is a tiny fish mainly harvested at the Lake Victoria. As such, it is a delicacy among the Luo community. However, other communities in Kenya have embraced it as a main protein dish. It is mainly eaten with Ugali. Ingredients 120 g omena, dried, […]

Tsiswa (Stewed Termites) This is a traditional delicacy among the Luhya community. It was traditionally eaten by boys after circumcision. In modern practice, this dish is relished by the entire family due to its delicious taste, its satiety effect and its dense nutrient content. It is usually eaten with Ugali during lunch or dinner and […]

Okra Meat Dish This is traditional dish among the Nubian community. It is prepared with okra and meat giving it a smooth and soft appeal. The blend of garlic brings out a unique aroma to the dish which is enjoyed by the entire family. It is often eaten with rice Ingredients 367 g okra 2 […]

Ikalanga (Sheep Tail Fat) Ikalanga is very similar to Nyirinyiri. It is a loved dish eaten as an accompaniment to a starch such as rice or ugali during lunch or dinner. Rendille, Borana and Gabra, Maasai and other pastoralists communities. This is also commonly known as Ingredients 894 g sheep fat 2 cups (420 g) […]

Nyirinyiri (Camel Meat) Nyirinyiri is very tiny tender pieces of meat. It is stored in the oil that was cooked in and lasts very long without refrigeration. It can be eaten on its own as a breakfast snack or served with mandazi for special guests or even sprinkled on other foods to liven up the […]

Hydrabadi Biryani This dish is common among the Indian community in Kenya and is served with lightly flavoured steamed rice. The method of preparation is very key to this recipe and type of fish used. This super spiced king fish has superior taste and aroma which blends perfectly well with the fragrance of aromatic rice […]

Fried Tilapia Fried Tilapia is a delicacy that is traditionally relished among the Luo community. The current practice has seen many other communities adopt this recipe particularly in urban areas. It is usually eaten with Ugali and served during lunch or dinner to the entire family Ingredients 1 whole fresh tilapia, (approx.834 g) 4 ¼ […]

Omena Stew (Silver Sardine Stew) Omena as it is commonly known is a tiny fish mainly harvested at the Lake Victoria. As such it is a delicacy among the Luo community. However, other communities in Kenya have embraced it as a main protein dish. It is mainly eaten with Ugali. Ingredients • 2 cups (128 […]

Stewed Dried Fish This dish is typical among the Luhya and Luo communities. It also commonly known as “Shivambala”. Frequently, fish that is previously dried (usually split open manner) is stewed with tomatoes and onions. It is mainly served with Ugali to the entire family either during lunch or dinner. Ingredients 210 g dry fish […]

Minced Meat Balls This recipe is common in many urban communities in Kenya. It is usually made from minced meat with var ious types of fresh spices. It is usually served as an accompaniment with starchy dishes such as potatoes, rice or spaghetti. As such it is eaten during lunch or dinner and enjoyed by […]

Swahili Biryani Stew (Swahili Spiced Beef Stew) Biryani stew is a traditional delicacy of the Swahili community. It is made with meat and heavily spiced to produce a rich tasty meal. This recipe is sometimes served during special occasions such as weddings or other social ceremonies. It is eaten by the whole family and can […]

Stir Fried Beef Stir fried beef is common across many communities in Kenya even though it is more popular among urban dwellers than rural dwellers. It is eaten with starchy foods such as Ugali, rice, potatoes or bananas. Often, it is enjoyed by the entire family and served during lunch or dinner. Ingredients 1 kg […]

Stir Fried Goat Meat In most cases goat meat is stir fried rather than stewed. It is common in many communities across the country. It is eaten with starchy dishes including rice, Ugali among others Ingredients • 1 kg meat, goat, medium fat, raw • 1 onion, red skinned, raw, unpeeled (106 g) • 3 […]

Beef Stew Beef stew is the most common animal protein based stew in Kenya. It is prepared in different ways with the standard ingredients featured in this recipe. It is usually eaten with starchy dishes such as Ugali, rice, potatoes, chapatti or mashed dishes. It is more common in urban areas than in rural areas. […]

Ndoto (Sautéed Red Kidney Beans & Red Sorghum) Ndoto is a traditional dish among the Taita community. It was prepared during “Kuaikwa” (the Taita traditional initiation ceremony for girls to prepare them for marriage). It was also prepared during weddings Ingredients • 3 cups (501 g) red sorghum • 1 ¾ cups (308 g) red […]

Mchuzi wa Mbaazi (Pigeon Peas Stew) Commonly known as “mbaazi” stew, this recipe is common among the Kamba community. It is eaten with starchy meals such as Ugali, rice or chapatti and often served during lunch or dinner. Other farming communities also utilize this recipe in a similar manner Ingredients 2.5 cups (434 g) pigeon […]

Mchuzi wa Ndengu Kamande (Lentil Stew) Lentil stew is made from lentil grains which give a characteristic taste to the dish. It is quite aromatic and provides the desired fragrance as an accompaniment to starch dishes such as rice and chapatti. It is usually served during lunch or dinner and is common in most parts […]

Mchuzi wa Maharagwe (Bean Stew) The ancient bean stew is chief among the legume stews in Kenya. Different varieties of beans are used to prepare bean stew by different communities depending on availability. Most communities in Kenya utilize bean stew as an accompaniment to starchy dishes such as Ugali, rice or chapatti. It is commonly […]

Muthokoi (Dehulled Maize and Beans) This is a traditional dish typical among the Kamba, Taita and Meru communities. The Borana have this dish by the name Ashir but it’s preparation is unique to their community. The recipe is prepared from dehulled maize which is boiled together with dry beans. Once stewed it gives a delicious […]

Githeri (Sautéed Fresh Maize & Beans) Another common variant of Githeri is this one that is prepared with fresh maize and dry beans. It is mainly eaten among communities that grow maize and is common during the green maize season. This is eaten as a main family dish and served during lunch and dinner. Ingredients […]

Githeri (Stewed Maize & Beans) This is yet another variant of githeri. It is mainly prepared using dry maize and beans. It is common among most communities in Western, Central, Eastern and Rift Valley parts of Kenya. This variant of githeri is one among the most common staples in Kenya. It is mostly eaten as […]

Githeri (Fresh Beans and Maize) Stewed fresh maize and beans is commonly known as Githeri. This is a variant of the Githeri dishes that uses fresh maize and beans. It is popular among communities in agricultural areas such as Eastern, Central and Western. This recipe is common during the season when maize and beans are […]

Ashir This dish is typical to the Borana’s. A delicious meal of huskless maize mixed with milk. The husks are removed prior to cooking by pounding with a mortar and pestle. The mixture is boiled with added sugar and salted for a tantalizing taste. Ingredients 8 ½ cups (1536 g) pounded maize, white, de-germed 13/4 […]

Nyenyi (Mashed Pigeon Peas & Green Maize) “Nyenyi” is a traditional delicacy among the Embu community. It is made of green maize mashed with potatoes and pigeon peas. It is eaten during lunch and dinner by the entire family. Sometimes, the left-over of this dish is eaten as breakfast. Traditionally, this dish was eaten dry […]

Enriched Matoke This a typical infant dish among the Kisii community. It is wonderfully enriched with peanut butter paste to give it a smooth taste. Infants are fed on this from the age of 6 months onwards. Sometimes, this recipe is made with some green leafy vegetables Ingredients 9 green bananas, unpeeled, raw, unpeeled (1.5 […]

Kimanga cha Viazi Vitamu (Mashed Sweet Potato & Black Beans) Kimanga is a common name for the mashed dishes among the Taita community. This recipe is articularly unique as it is a mix of sweet potato and black beans. It is usually eaten plain. It is common in both lowland and highland parts of Taita. […]

Kimito (Mashed Beans & Potatoes) Kimito is common among the Embu, Kikuyu and Meru communities. It is served as a main dish during lunch or dinner and enjoyed by the entire family. Traditionally, this was eaten dry but in modern day this dish is sometimes accompanied by various stews. It is also served to infants […]

Enriched Mashed Potatoes This is a typical infant dish among many Kenyan communities. It is usually mashed to a light texture and sometimes served with added milk. Sometimes a green leafy vegetable may be added and mashed to- gether. Ingredients 7 potatoes, unpeeled, white, Irish, raw (1 kg) 4 2/3 cups (1007 g) water ½ […]

Mashed Potatoes This is a typical infant dish among many Kenyan communities. It is usually mashed to a light texture and sometimes served with added milk. Sometimes a green leafy vegetable may be added and mashed together Ingredients 7 potatoes, unpeeled, white, Irish, raw (1.25 kg) 2 ¾ cups (625 g) water ½ tbsp. (7 […]

Kimanga cha Mihogo (Mashed Cassava and Pigeon Peas) This is a variant of the traditional Kimanga among the lowland Taita community and other drier parts of Taita bordering the Kamba community. It was a choice meal during drought and was liked for its filling effect. In modern times it is still common and eaten as […]

Kimanga cha Ndizi (Smoked Green Bananas and Kidney Beans) Kimanga is a traditional dish in the Taita community particularly in the highland part of Taita. It is commonly made from smoked green bananas that gives the dish its characteristic flavour. It is served during lunch or dinner as a main meal served to the entire […]

Wukunu (Sweet Potatoes & Dehulled Black Beans) Wukunu is a traditional dish common in Taita community. It was commonly served during ceremonies such as burials, weddings, or other special occasions. Traditionally, it was eaten without any accompaniment. The modern practice incorporates some vegetables or salad Ingredients 2¼ cups (384 g) black beans, dolichos lablab, raw, […]

Mushenye (Green Maize and Sweet Potatoes) This dish is typical to the Luhya community. It is served as a main dish during lunch or dinner. Traditionally it was eaten plain but can be served with. It usually served with tea Ingredients 3 ¾ cups (757 g) beans, kidney, dry 2 cobs (917 g) green maize, […]

Mashed Potato and Bananas This recipe is common among the Kisii, Kikuyu and Meru communities due to the abundance of the ba- nanas and potatoes in these communities. Sometimes it serves as an infant dish. When served as a main family dish, it can be eaten with a variety of stews or just a vegetable […]

Mukimo wa Njahi (Raw & Ripe Bananas) This sweet Mukimo wa Njahi is prepared using ripe banana typical among the Kikuyu community. It was prepared mainly for lactating mothers and during dowry ceremonies. To date, this remains an important recipe among the Kikuyu community and is served mainly during Lunch. Ingredients 5 1/8 cups (1 […]

Mukimo wa Njahi (Black Beans, Green Bananas & Potatoes) This is a delicacy among the Kikuyu community particularly in Nyeri. Commonly referred to as “Mukimo wa Njahi”, this dish was traditionally prepared for lactating mothers and during occasions like dowry ceremonies. In modern times it remains important as a family dish mainly served during lunch […]

Mukimo (Maize, Beans, Potatoes & Pumpkin Leaves) This recipe is a family dish common among the Kikuyu, Meru and Embu communities. It is served mainly for lunch or dinner. Ingredients 10 potatoes, unpeeled, Irish, white (1386 g) 9 stalks (81 g) pumpkin leaves, raw 7 ½ cups (1182 g) white maize and kidney beans, cooked […]

Mukimo (Fresh Maize, Potatoes & Pumpkin Leaves) This is a common dish among the Kikuyu, Meru and Embu communities. Often eaten for lunch or dinner, it can be served with meat stew. This dish is served as a main meal to the whole family Ingredients 6 potatoes, unpeeled, Irish, raw (876g) 4 bunches (31 g) […]

Mcheleng (Rice with milk) This creamy smooth dish is unique to the Kalenjin community and is commonly known as ‘mcheleng’. It is made with milk and milk cream. Loved for its convenience, it is enjoyed by the entire family but mainly a delicacy for children. It is eaten mainly as a lunch or dinner dish […]

Steamed Rice (Wali wa Mvuke) The special step of soaking rice in this recipe gives a deliciously fluffy dish. Steamed rice is usually accompanied by a variety of stews including legume based stews. It is common among Kenyan Indians and the Swahilis. Usually eaten by the entire family and can serve as part of infant […]

Mseto wa Viazi (Potatoes in rice) This is a common recipe among Kenyan communities particularly those living in the agricultural areas. It is eaten as a main dish and can be accompanied by a vegetable side dish. Mseto wa viazi is a very basic rice dish and is loved for its ease of preparation. It […]

Wali wa Yasmin (Onion Fried Rice) Recipe Commonly known as Wali wa Yasmin, this recipe is typical to the Swahili community. It is mainly prepared during special occasions. It is usually served as a main course accompanied by a variety of stews or broths. It is enjoyed by the whole family. Ingredients 5 cups (898 […]

Wali wa Kuchemshwa (Boiled Rice) One of the simplest ways that rice is cooked in Kenya is by boiling. This recipe is common in different communities in Kenya. It is eaten by the entire family often accompanied by a protein rich stew and vegetables Ingredients 5 2/3 cups (1 kg) raw white rice 3 tsp. […]

Swahili Biryani Rice This dish is common among the Swahili community in Kenya. The cuisine is also meat based and special emphasis is given to finding the right kinds of rice, spices, meat and herbs. It is simply steamed rice eaten with Biryani stew. It is particularly made using the fragrant species of rice. This […]

Mseto wa Ndengu (Rice with Green Grams) This recipe is named in Swahili Mseto wa Ndengu meaning a mix of green grams and rice. It is uniquely prepared using freshly squeezed coconut milk. Very popular in the Kenyan coastal region, it is served to infants and adults alike as a main meal during lunch or […]

Mseto wa Maharagwe (Rice with Beans) Mseto wa Maharagwe is the Swahili name for rice that is made with beans in one pot. It is a common recipe among many communities in Kenya. Mainly prepared as a main meal during lunch time, it is eaten by the whole family. Sometimes, this dish is eaten for […]

Uji wa Muhogo Cassava Porridge Recipe The ancient cassava has been a traditional staple in most Kenyan communities, particularly Western and Coastal regions. Dried and ground into fine flour, cassava makes refreshing porridge for the entire family. Ingredients 10 tbsp. (100 g) cassava flour 2 tbsp. (22 g) sugar 8 ½ cups (1840 g) water […]

Uji wa Mahindi (Maize Porridge) Whole maize flour has been used for many years by many communities in Kenya to prepare porridge. Enriched with kenya milk, it also serves as an infant dish Ingredients 1 ¾ cups (236 g) whole maize flour,white 7 cups (1513 g) water 1½ cups (330 g) cow milk Preparation 5 […]

Chai ya Maziwa (Mixed Tea) This is the most popular non-alcoholic beverage in Kenya. Enriched with fresh milk, it is drunk as a breakfast beverage and enjoyed by the entire family. Ingredients 13 cups (2968 g) water 4 ½ cups (1020 g) cow milk ¾ cup (139 g) sugar 3 tbsp. (12 g) tea leaves […]

Tosti Mayai Egg Toast Egg on toast is a popular recipe used to enrich bread among urban dwellers. It is prepared by simply dipping bread slices on beaten egg, then frying on lightly oiled pan. Mainly serves as a breakfast item and is eaten by the entire family Ingredients 2 eggs, whole (134 g) 1/8 […]

Mkate Kuta Recipe This is a typical traditional recipe among the Kenyan Nubian’s. Mainly served as a breakfast snack, Mkate Kuta was traditionally served on the wedding day to escort the bride. It is common to this day among the Nubian’s as a snack for the entire family Ingredients 3 ½ cups (531 g) wheat […]

Qita Maize Wheat Flour Pancake Qita commands respect among the Burji’s as a breakfast dish and an all-day snack. Uniquely prepared with a mix of corn and wheat flour, Qita is deliciously spiced and is enjoyed by the entire family. Ingredients 2 cups (312 g) wheat flour, refined 3 cups (533 g) maize flour, white, […]

Drop Scones recipe Commonly referred to as “Drops”, these scones acquired their name from the way the butter is placed on the pan during cooking. A very popular dish in the urban areas, drop scones are served as a breakfast snack. They are enjoyed by the entire family. Ingredients 3 cups (398 g) wheat flour, […]

Pancakes Chapati za Maji This is a popular recipe among urban dwellers but also common across the country. It is loved for its sim plicity and ease of preparation as a breakfast dish. Pancakes are eaten by the entire family. Ingredients 3 cups (433 g) wheat flour, refined, all purpose 2 eggs, whole (112 g) […]

Vegetable Samosa recipe (Sambusa ya Mboga) This vegetarian samosa is made with vegetables in season and heavily spiced, giving it a deliciously great taste! Loved for its health consciousness, the vegetable samosa serves as an all-time snack and mainly enjoyed by the whole family. Ingredients 557 g cabbage 1 head garlic, fresh (42 g) 4 […]

Meat Samosa recipe (Sambusa ya Nyama) Nothing more delicious like the Kenyan meaty samosa! Mainly an urban dish, the meaty samosa serves as a breakfast item and a whole day snack. It is enjoyed by the entire family Ingredients ½ kg minced beef 30 g coriander, fresh 1 stem (356 g) leek, unpeeled, raw 1 […]

Basic Mandazi recipe Basic Mandazi East African Doughnuts, Basic You will find this recipe in any home across Kenya. Preferred for its simplicity, it serves the entire family and a choice item for breakfast Ingredients 7 ¼ cups (953 g) all-purpose wheat flour 3 tbsp. (48 g) baking powder 2/3 cup (128 g) sugar 6 […]

Enriched Mandazi recipe Enriched Mandazi East African Doughnuts, Enriched A popular snack among urban dwellers across the country, enriched mandazi is a doughnut made with eggs plus fresh milk and conditioned with margarine; it is a favourite breakfast item for the entire family. Ingredients 7 cups (1063 g) self-raising wheat flour 3 eggs (179 g) […]

Mahamri Swahili Doughnuts This is a typical traditional recipe among the Swahilis. A true delicacy enjoyed by the entire family, servesas a breakfast meal as well as a whole day snack. Mahamri has a unique taste influenced by the freshlysqueezed coconut milk Ingredients 3 ½ cups (525 g) wheat flour, refined ¾ cup (181 g) […]

Kaimati Fried Dumplings Kaimatis get their unique flavour from the style with which yeast is applied on wheat flour. This traditional breakfast dish or day snack is common among the Swahili and Bajuni Ingredients 2 cups (280 g) wheat flour, refined 2 cups (447 g) water ½ tsp. (3 g) vanilla essence, clear ½ tsp. […]

kenya injera recipe Ingredients: • 1/4 cup Brookside Natural Yoghurt • 3 tablespoons Brookside Unsalted Butter for pan • 11/2 cups teff flour • cup white flour • 3/4 teaspoon baking soda • teaspoon salt • 3 cups water Preparation: 1. In a bowl, combine the teff flour, white flour, baking soda, and salt. Gradually […]

kenya pear tart recipe Ingredients: • 3 tablespoons Brookside Butter, softened • 1/2 cup sugar • 3/4 teaspoon ground cinnamon • 3/4 cup all-purpose flour • 1/3 cup finely chopped walnuts • 1 package (8 ounces) reduced-fat cream cheese • 1/4 cup plus 1 tablespoon sugar, divided • 1 large egg, room temperature • 1 […]

kenya cucumber yoghurt salad Ingredients: • 2 cups Brookside Natural Farm Fresh Yoghurt • 4 large cucumbers, peeled • 1/2 teaspoon salt • 2 teaspoons lemon juice • 2-4 cloves garlic, minced • Freshly ground pepper, to taste • 2 tablespoons chopped fresh parsley, or tablespoons chopped fresh mint • 1 tablespoon extra-virgin olive oil […]

kenyan chapati recipe Ingredients: • 3 cups all purpose flour • 1 teaspoon sugar • 11/2 teaspoon salt • 3 tablespoons Brookside Salted Butter (melted to liquid) 11/4 cup warm water • Oil for the frying Preparation: 1. In a large bowl add flour and make a well then add sugar, salt, followed by water […]