Kenyan Cuisine

Kenyan cuisine is hearty, communal and shaped by many cultures, from the highlands to the Swahili coast. Its beloved centrepiece is nyama choma, grilled meat, usually goat or beef, shared among friends, typically accompanied by ugali, a dense maize staple eaten by hand, and sukuma wiki greens. The coast adds fragrant Swahili dishes of coconut, spice and seafood, while chapati, samosas and chai reflect the strong Indian influence.

What you actually see

• Nyama choma - the shared grilled meat, a national favourite.
• Ugali and sukuma wiki - the maize staple and greens.
• Swahili coastal food - the coconut-and-spice seafood and biryani.
• Chapati and chai - the Indian-influenced flatbread and spiced tea.

When to go

Year-round; nyama choma is a social occasion best shared at a lively local joint, and the Swahili coast around Lamu and Mombasa is the place to seek out the fragrant, spiced coastal cuisine.

Honest expectations

Kenyan food is hearty and meat-heavy in the highlands, though the coast offers more variety and seafood. Ugali is filling and bland by design, a vehicle for the stew or meat. Street food is cheap and good from busy stalls, though take the usual care with water and salads. Nyama choma shared with locals is a highlight.

Nearby

Nairobi has the classic nyama choma joints; the coast around Mombasa and Lamu for Swahili food.