cook kenyan cuisine

The typical Kenyan lives and eats quite simply. Ugali, a starchy gruel, is the foundation of the diet. This thick porridge is usually served with stews. The diner pulls off a piece of ugali with his or her hand, forms an indentation the thumb, and uses it to scoop up the stew.

Sukumu wiki, a dish of greens and tomatoes, is probably the most common accompaniment to ugali. Other popular stews include karanga (a meat and potato stew), githeri (stewed corn and beans) and mbaazi (black-eyed peas simmered in coconut milk). Wild and cultivated greens such as kale, pumpkin, cassava, cocoyam leaves are very common and are often added to simmering stews.

Meat is generally reserved for special occasions. Chicken, meat, and fish are grilled. Dried meat and fish are added so soups and stews. Nyama choma, or fire-roasted beef, is very popular and goes well with ugali and a good Kenyan beer.