Kenyan cuisine in coastal communities shows significant Asian and Indian influence. The location allows for an infusion of tropical fruits, seafood, and aromatic spices.
Originating in India, this tasty treat of deep-fried potatoes has traveled to Kenya and become a favorite snack to eat at all hours of the day. This is a great dish to make for unexpected guests since it is quick and easy! Click to view recipe.
This is a recipe generally cooked for lunch, which tends to be the biggest meal of the day in Kenya. The cooks say that Kenyan chickens usually have a much fresher taste in comparison to frozen American chickens so they add flavor by marinating for a longer period of time. Click to view recipe.
This is a dessert that is made all over Kenya, generally served hot with morning or evening tea. In rural communities it is called mahamri, whereas in more urban and central communities of Kenya it is known as mandazi. The English interpretation of these names is basically “a donut without a hole.” Click to view recipe.
After Kenya was colonized by the British, tea became a popular beverage, though the Kenyans decided to put their own spin on how it is made. Now, they claim to have the best tea in the world, and export their tea to the British. Click to view recipe.