Kenya -- Food
Kenyan
cuisine
includes
ugali, chapati,
githeri,
goat, Nyama
Choma, stews,
samosas
and sukuma
wiki. Ugali
is a maize
meal, similar
to American
grits, which
is simply
cooked in
boiling
water until
it has the
same consistency
and texture
as bread
dough. Although
it is not
very flavorful
on its own,
it is often
eaten with
saucy meals
and dishes
that have
gravy. Take
some ugali
between
two fingers
and thumb
and then
scoop up
some stew
or vegetables
and put
them all
together
in your
mouth. This
way ugali
is rather
tasty.
Indian
cuisine
has influenced
Kenyan food
and several
Indian classics
have become
very typical
Kenyan dishes.
For example,
chapati,
a flat bread,
is a very
common food
on Kenya's
dinner tables.
Samosas,
meat filled
fried dumplings,
are sold
everywhere,
from street-side
vendors
to fast
food restaurants
and they
make a tasty
snack. Githeri
is a stew
made from
maize and
beans. It
is a hardy,
filling
dish to
which many
different
vegetables
and sometimes
meat is
added. Goat
is a popular
meat. But
when it
comes to
nyama choma,
meat roasted
over a wood
or charcoal
fire, it
is always
beef. As
with samosas,
nyama choma
can be found
almost anywhere.
At
the heart
of every
Kenyan meal
is sukuma
wiki. It
is a leaf
in the Kale
family and
is often
cooked in
a beef flavored
gravy. Often,
ugali and
sukuma wiki
is dinner.
Sukuma wiki
literally
means to
push the
week in
Swahili
and it is
an inexpensive
and healthy
food.
From
Lake Victoria
comes good
fish such
as the Nile
perch and
tilapia.
Kenya's
brewery
is Tusker
and they
produce
several
varieties
of beer
including
a pilsner
and a lager.
Many homemade
brews such
as changaa
can also
consumed
and are
made from
milk, honey,
or other
produce.
