Experience traditional Kenya cuisine

Kenya's traditional cuisine is as diverse as its tribes, history, and scenery. Each tribal area has its own specialties, but these are some of the most typical Kenyan culinary meals to try when travelling. Maize and other grains, depending on area, such as millet and sorghum, are staples that are eaten with a variety of meats and vegetables. Ugali, sukuma wiki, and nyama choma are the most widely consumed foods in Kenya. Kenya's seaside food is distinctive and well-known throughout the country.

As you travel around the country, you will notice unique distinctions depending on the foods that are locally accessible in each place. Grains are a staple diet for grain-growing communities. Other cultures, such as the Luo and the Coastal population, rely on fish and shellfish as main foods since they are abundant in such places. Sorghum-based dishes are more frequent in semi-arid places such as Turkana. Foods eaten by working families vary according to preference and ethnicity as you move closer to the city. Rice and stew are more common among working families, as are other dishes such as chapati, an Indian staple.