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Kitchen Connection Goes to: Kenya!

Kitchen Connection Goes to: Kenya!

Kenya’s food culture is representative of mixed backgrounds contributing to a unique dining experience. Depending on what region you visit will determine what foods you will find. On the coast of Kenya, like in Mombasa, you’ll find a huge variety of seafood with Arabian and Swahili influences. In Nairobi, you find less seafood but more meat and ugali (the staple of maize meal) with a prevalent influence of Indian food culture. In the country’s capital Nairobi, it is also possible to find international restaurant options.



Official Name: Kenya

Capital: Nairobi

Official Language(s): English, Swahili

National Dish(es):  Mandazi





Kenyan cooking draws upon a variety of ethnic traditions merged with the seasonings outside countries. Often, ingredients used to prepare a Kenyan dish are fresh, very cheap to be used in making a quick meal. The distinct Asian influence on Kenyan food is present in the creation of steaming and delicious lentil samosas and chapattis. Though universal foods eaten among Kenyans are Ugali, Sukuma Wiki and Nyama Choma. In addition, there is a plethora of succulent tropical fruits dictated by the season including pineapple, mango, and passionfruit.




"Insider Foodage"

*Largest City (ies): Nairobi

*Culinary travel destination(s): Nairobi, Mombasa

*Primary Language(s): English, Swahili 

*%Urban to Rural: 27%

*Primary Agricultural Exports: tea, coffee, fish 

*Population:  48,397,528

*Food expenditure for one week: $315.14

*Caloric intake available daily per person: 2,060 kcal

*Alcohol consumption per capita:  3.40 liters  

*Obese population: 7.1%

*Big Mac Price: $5.58

*Meat consumption per person per year: approx. 16.7 kg 

*Prevalence of Hunger:  21.0 Global Index Score




Kassandra Jones



Tags : Kitchen Connection Kenya Featured Country Kenyan Food Travel

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