Top 15 Kenyan recipes - The only Kenyan food guide you'll ever need!

Kenya is a land of many culinary inclinations. The diversity among Kenyans and their traditions is what makes most Kenyan dishes distinct and special. Due to urbanization and interactions, some Kenyan foods that were predominantly consumed by certain tribes have made their way to urban sectors and different parts of the country. Kenyan recipes are

Kenya is a land of many culinary inclinations. The diversity among Kenyans and their traditions is what makes most Kenyan dishes distinct and special. Due to urbanization and interactions, some Kenyan foods that were predominantly consumed by certain tribes have made their way to urban sectors and different parts of the country. Kenyan recipes are easy to follow and yield fantastic results.

Kenyan staples like maize and rice can be cooked in more than one way. Maize is enjoyed in githeri and can be grounded to make flour used for ugali. Traditional vegetables, sauces, and different meats are all great accompaniments to Kenyan staple foods.

Kenyan recipes - The ultimate Kenyan food guide

The following are the top 15 Kenyan cooking recipes you can try:

1. Ugali

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What is Kenya's most famous food? Ugali is one of the most famous food loved by many Kenyans.

Ingredients

  • Maize flour
  • Water

Preparation method

  • Boil water in a deep pan or a sufuria until it boils.
  • Add the maize meal and keep on stirring with a strong wooden spoon.
  • Keep stirring and pressing the mixture against the sides of the pan to break up the lumps.
  • Keep adding the flour as you continue mixing.
  • Cook until it is firm enough. The ugali should not be too hard or too soft.
  • Allow it to cook for 2-3 minutes.
  • Turn the ugali over onto a plate and serve.

    • What do you eat with ugali in Kenya?

    You can serve your ugali with veggies, meat, fish or your favourite stew.

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    2. Pilau

    Pilau is a Kenyan coast cuisine. The method used to prepare the dish is magical. This dish can be made with either beef, goat meat, or chicken. Some cooks go the extra mile and use fish in their pilau. The rice is flavoured with a variety of spices cooked in stock meat.

    Ingredients

    • 500 g beef
    • 800 g of white rice
    • 3 large onions to be chopped
    • 1/3 cup oil
    • 4 cloves of garlic to be grated
    • A small piece of ginger to be grated
    • Chopped coriander
    • Tomato paste
    • Pilau masala
    • 1 tablespoon of cumin powder
    • 1 teaspoon of pepper
    • 4 cinnamon sticks
    • 4 cloves 2 cardamom

    Preparation method

  • Chop the meat into pieces, wash, and then boil with some water in a pressure cooker.
  • After boiling the meat to perfect tenderness, set aside.
  • In a large pot, heat the oil over medium-high heat.
  • When the oil is hot, add the chopped onions stirring until golden brown.
  • Add garlic and ginger paste and stir for about a minute.
  • Add cumin, cardamom, pepper, cinnamon, and cloves.
  • Add the boiled meat that you had set aside and stir the mixture. Cook until golden brown.
  • Add your tomato paste, stir and then add your washed rice and stir for about two to three minutes.
  • Add four cups of meat soup or warm tap water.
  • Add salt to taste, stir, cover and cook on medium heat until it is almost dry.
  • Reduce the heat to low and cook for 12 to 15 minutes.
  • When the pilau is done, sprinkle some chopped coriander leaves, let it cool for about 10 minutes, then fluff it up.
  • Serve it with kachumbari and a glass of blended juice.

    • Read also

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    3. Mukimo

    Mukimo is a traditional food in central Kenya. However, the delicacy has found its way to other parts of the country, gaining popularity in urban food joints. It is also common in Kenyan events like weddings, concerts, and parties. Mukimo is made with potatoes, peas, corn, and onions.

    Ingredients

    • 1 cup of peas
    • 2 cups of maize
    • 1 leek and spring onion
    • Vegetable oil
    • 1 bowl potatoes
    • Salt to taste
    • A bunch of pumpkin leaves

    Preparation method

  • Peel the potatoes, boil on medium heat, mash them and set aside.
  • Boil the peas and maize together until they are ready and set aside.
  • Blanch the pumpkin leaves and then blend them.
  • Fry your leek and spring onion on medium heat in a different pan.
  • Add the mashed potatoes and stir.
  • Add the mixture of boiled peas and maize and mash them together until the texture is soft.
  • Add the blended pumpkin leaves, salt to taste, and stir the mixture well.
  • Cover the mixture and let it cook for about two minutes.
  • Transfer your Mukimo to a serving dish and serve it with your favourite stew.

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    4. Githeri

    The beauty of Githeri is that you can prepare it using any type of beans. Githeri can be eaten right after boiling, but most Kenyans fry it and add potatoes, vegetables, and spices to make it even more delicious.

    Ingredients

    • Vegetable oil
    • 1 medium-sized onion to be chopped
    • 1 teaspoon of smoked paprika
    • 1/4 teaspoon of chilli ground
    • 1 and ½ cup of beans
    • 1 cup of maize
    • 2 large chopped tomatoes
    • Salt to taste
    • Coriander

    Preparation method

  • Boil the maize and beans in one pot until they are soft and edible.
  • Drain all the water in the pan and set the maize and beans mixture aside.
  • Heat the oil in a sufuria under medium heat.
  • Fry the onions in the oil until they are golden brown.
  • Add your chopped tomatoes and continue stirring.
  • Add the boiled beans and maize mixture and stir well.
  • Pour in the paprika while stirring for another minute to prevent burning.
  • Add 1 cup of water and salt, then cover the sufuria and allow to cook for about 20 minutes.
  • Sprinkle your chopped coriander leaves, mix well, and serve.

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    5. Biriyani

    Biriyani is on the same level of savoury coastal cuisines as pilau. The difference comes in preparation as biriyani takes a little more time and more ingredients than the regular pilau. Like pilau, you can use goat meat, chicken, or beef when preparing. Chicken biriyani is, however, the best.

    Ingredients

    • 1 kg of chicken
    • 4 tomatoes to be chopped into smaller pieces and blended
    • 4 tbsp tomato paste
    • 2 large onions
    • Crushed ginger and garlic to make a paste
    • 1 cup plain yoghurt
    • 1 & 1/2 tsp cardamom powder
    • 1 & 1/2 tsp cumin powder
    • 1 tsp black pepper powder
    • 1tsp cinnamon powder
    • 1/2 tsp cloves powder
    • 1 tsp paprika powder
    • 1/2 tsp turmeric powder
    • Biriyani masala
    • 4 potatoes, peeled and cut into halves.
    • 3 & 1/2 cups rice, washed and soaked for 30 mins
    • 2 & 1/2 litres water
    • dark and light orange food colour
    • 6 tbsp cooking oil
    • 6 stock cubes
    • Salt to taste

    Preparation method

  • In your cooking pot, add your cooking oil and heat.
  • Pour in your chopped onions and allow them to fry until they turn golden brown.
  • Drain the onions out and set them aside.
  • Drop your peeled potatoes in the cooking pot with the hot oil and allow them to fry until tender.
  • Once well fried, remove and set them aside.
  • Sprinkle one tablespoon of cooking oil in a different cooking pot and add your fried onions.
  • Add your spices (cardamom, cumin, black pepper, cinnamon, cloves, paprika and turmeric powder) and stir well.
  • Add your chicken, stir well, and then add a paste of ginger and garlic.
  • Add your tomato paste and stir, then add the blended tomatoes and continue stirring for about 2 minutes.
  • Add salt to taste and then cover and allow it to cook for about 7 to 10 minutes.
  • Add your yoghurt, stir well and cook until the broth begins to thicken up.
  • Once thickened, add your fried potatoes that you had set aside, some water and then sprinkle biriyani masala.
  • Stir well and allow it to cook for another 3 minutes.
  • Add your rice, mix well and allow it to cook for 5 minutes juice.

    • 6. Matoke

    Matoke makes for an excellent meal for those who love green bananas.

    Ingredients

    • 6 green bananas
    • 2 medium ripe tomatoes
    • 1 medium sliced onion
    • Salt to taste
    • 2 tablespoons sunflower oil
    • 150 ml of water
    • 1 tablespoon freshly chopped coriander for garnishing

    Preparation method

  • Peel the green bananas and slice them into 5mm thick round slices with a serrated knife. Soak them in cold water.
  • Put your cooking oil in a cooking pot and heat.
  • Add your chopped onions and stir, then add your chopped tomatoes and stir well.
  • Add your peeled bananas, mix well and add water with salt to taste.
  • Reduce the heat and simmer for 10 minutes or until bananas are tender and the sauce has thickened.
  • Transfer to a serving dish and garnish with fresh coriander.

    • 7. Kuku wa kupaka (Chicken in coconut sauce)

    To enjoy your chicken, you need to prepare it the kuku wa kupaka way. You will never have your chicken any other way once you try this simple Kenyan recipe. The process is easy, and the result magical. This is one of the most delicious chicken recipes in Kenya.

    Ingredients

    • 1/2 kg chicken
    • 2 green chillies
    • 2 cloves garlic
    • 1 teaspoon of grated ginger
    • 1 tablespoon of lemon juice
    • Coconut sauce
    • 1 cup/ 240ml thick coconut milk
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of grounded cumin
    • 1/4 teaspoon of grounded coriander
    • 2 tablespoons of vegetable oil
    • Tomatoes to be chopped
    • 1/2 medium-size onion chopped
    • 2 cloves of garlic to be grated
    • 1 green chilli thinly chopped
    • 1 teaspoon grated ginger
    • Salt
    • Lemon juice and coriander leaves/cilantro leaves to serve

    Preparation method

  • Prepare the chicken by mixing all the ingredients under the marinade and coating it well onto the chicken. Marinate for about two hours.
  • Light a charcoal grill or preheat an oven to 180°C/ 350°F. Lightly brush the chicken with oil, then place it on the grilling rack or the baking tray. Grill for 30 - 40 minutes, or until done.
  • Meanwhile, heat two tablespoons of oil into a saucepan over medium heat. When it is hot, add the onion, frying for about 5 minutes or until it's barely caramelized. Add the garlic, ginger and green chilli, stirring till fragrant.
  • Add the tomatoes and cook until soft. Add the ground cumin, coriander, turmeric, and about 1/4 teaspoon of salt and continue stirring. Add any remaining marinade.
  • Mix in the coconut milk, lower the heat, and occasionally stir till the sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it. If the sauce is very thick, splash in some water.
  • Cover and simmer for 5 minutes.
  • Taste the sauce, adjust seasoning with salt, and then garnish with coriander or cilantro.
  • Serve with lemons and rice.

    • 8. Coconut rice

    Coconut rice is a favourite along the Kenyan coast, given the abundance of coconuts there. The rice is delicious when accompanied by a spicy stew.

    Ingredients

    • 2 cups of rice
    • 2 cups of coconut milk
    • Salt to taste
    • 1 1/2 cups of water

    Preparation method

  • Place some water in a saucepan. Add salt and coconut milk.
  • Wash the rice and add it to the pan. Place it on heat and bring it to boil, stirring lightly.
  • Reduce the heat to low and cover the pan tightly.
  • Cook for about 30 minutes.
  • Remove from heat and let it settle for about 15 minutes.
  • Serve with beef stew or desired side dish.

    • 9. Chapati

    Every Kenyan loves their chapati. This exceptional dish is never missed at weddings and special family occasions. It is also popular during holidays like Christmas and Easter. Chapati can be eaten during lunch or supper with stew or in the morning with coffee, tea, or any other beverage.

    Ingredients

    • 3 cups of wheat flour
    • 1 1/2 cups of warm water
    • 1 teaspoon of salt
    • 1 teaspoon of sugar
    • Vegetable oil for frying

    Preparation method

  • Add 3 cups of flour to a bowl.
  • Add salt, sugar, two tablespoons of oil, and 1 ½ cups of water in a separate bowl. Stir until the salt and sugar dissolve.
  • Add the liquid mixture to a bowl containing the wheat flour and mix it thoroughly.
  • Knead for 15 minutes while adding flour. Keep doing this until the dough becomes non-sticky.
  • Add a little oil and continue kneading to make the dough soft.
  • Cover the dough and let it settle for 1 hour.
  • After the I hour, divide the dough into 10 - 15 equal parts making ball-like shapes and place them on a flat surface dusted with flour.
  • Dust flour in the flat place, take one of the balls and start rolling with a rolling pin to a circular shape. Repeat this process with each of the balls of dough.
  • Heat a pan and place the rolled out circular doughs on it. Fry one side of the chapati while you spin it and then flip it. Keep adding oil while spinning.
  • Remove the golden brown chapati from the pan and place it on a flat plate. Repeat the process with every chapati
  • Serve with beef, chicken, beans, or vegetables.

    • 10. Nyama choma

    Nyama choma is one of the meals that unite Kenyans. You can never miss the great nyama choma at a barbecue party. The ideal meal is made of either goat meat or beef.

    Ingredients

    • 2 kg goat or beef meat
    • Cooking oil
    • 4 cups of warm water
    • Sea salt

    Preparation method

  • Prepare your grill.
  • Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved.
  • Grill the skewered meat, basting it from time to time with the saltwater until it is cooked to your desired taste.
  • Remove the meat from the skewers.
  • Chop the meat into bite-sized chunks.
  • Serve with kachumbari and ugali.

    • 11. Mashed potatoes and peas

    Mashed potatoes are easy Kenyan recipes foods that can be prepared by anyone. Dried greens are used for this dish and need to be soaked in water and then cooked separately from the potatoes.

    Ingredients

    • 2 of cups green peas
    • 1 1/2 pounds potatoes, peeled and cut into chunks
    • Water - to cover
    • Salt - 2 teaspoons
    • 2 cups of corn, fresh or frozen

    Preparation method

  • Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over medium flame. Bring to a boil, then reduce heat and simmer until potatoes are cooked through. Drain, reserving the liquid.
  • Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking.
  • Mash the potatoes and peas together with a potato masher or put through a ricer to form a pale green puree. Stir in the corn with a little reserved liquid and season to taste with salt and pepper. Serve hot.

    • 12. Maandazi

    Maandazi is commonly cooked and sold by street vendors, small hotels and restaurants. Apart from having them for breakfast, maandazi can be eaten with almost any food or dips.

    Ingredients

    • 2 eggs, beaten
    • 1/4 cup sugar
    • 1/2 cup milk or milk powder
    • 2 cups white flour
    • 1 tbsp yeast
    • 1 tsp cardamom powder
    • Coconut milk
    • Cooking oil

    Preparation method

  • In a small bowl, mix your white flour with your milk powder and sugar and set it aside.
  • In another bowl, add your coconut milk or fresh milk. Then add cardamom powder, yeast, and a spoon of cooking oil. Mix the mixture well and allow it to settle for about 2 minutes.
  • Add the mixture to the first bowl with flour and knead your dough.
  • Once the dough feels soft, cover and let it settle for about one hour for it to rise.
  • Once it has risen, make small balls out of the dough, then put flour on each dough. Cover it and let it rise again for another 30 minutes.
  • After 30 minutes, roll out the dough and cut it into different shapes.
  • Fry the maandazi in hot oil.

    • 13. Fried fish fillet

    Fried fish fillet is also known as samaki was kukaanga in swahili. You can serve it with Ugali and greens.

    Ingredients

    • 1/2 cup of oil
    • 1/4 of lemon juice
    • Fish fillets
    • Garlic
    • 1/4 to 1/2 teaspoon of cayenne pepper
    • 2 teaspoons

    Preparation method

  • Add the fish, lime or lemon juice, garlic, salt and cayenne pepper to a large, non-reactive bowl and set aside to marinate for 20 to 30 minutes.
  • Heat the oil in a pan or skillet over medium-high heat. Remove the fish fillets from the marinade and pat dry with paper towels. Fry the fillets in the hot oil until browned on each side.

    • 14. Omena

    Omena is a famous food mostly loved by the Luo community. It is rich in calcium, essential in forming healthy bones and teeth.

    Ingredients

    • Raw omena
    • 1 medium-sized onion, well chopped
    • 3 tomatoes, chopped
    • Cooking oil
    • Salt to taste

    Preparation method

    • Add your omena to a cooking pot with water and boil on medium heat.
    • Boil for about 5 minutes and remove from the fire. Pour out the water and rinse the omena using lukewarm water and set aside.
    • Heat your oil with onions until golden brown in a different pot.
    • Add your chopped tomatoes and stir well.
    • Add the omena and continue stirring, then add some water, salt to taste and then mix well.
    • Cover and allow it to cook for about 5 minutes.
    • Once ready, serve with ugali.

    15. Mrenda (Jute Mallow)

    Mrenda is an indigenous vegetable popular within the Luhya community. It has a very soft texture when cooked.

    Ingredients

    • Mrenda leaves
    • Cooking oil
    • Vinegar
    • 1 chopped onion
    • 3 chopped tomatoes
    • Milk cream
    • Beef cubes

    Preparation method

  • Add mrenda, some water, and a tablespoon of vinegar to your cooking pot.
  • Cover the pot and allow the mrenda to boil for about 10 minutes.
  • Keep stirring after every 3 minutes to allow it to cook properly.
  • Once it is cooked and very smooth, set it aside.
  • In another pot, fry your onions and tomatoes. Then add the mrenda and stir well.
  • Add two beef cubes and stir, then add your milk cream and continue stirring.
  • Cover the pot and allow it to cook for about 5 minutes.
  • Once ready, serve it with ugali.

    • What is a traditional Kenyan dish?

    Kenya's various tribes each have their own traditional meals. Ugali, chicken, fish, githeri, and rice are the most prevalent ones found in most tribes and enjoyed by many Kenyans.

    Follow these Kenyan recipes to prepare mouth-watering meals that will leave you asking for more.

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    Have you ever wondered which tequila bottles are the most expensive in the world? Tuko.co.ke has a detailed article on the top 20 most expensive tequila bottles, along with an estimate of their cost.

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    Source: TUKO.co.ke

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