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.
