Almost two decades ago, I spent some time living and working in Nairobi. The city has a vibrant culinary scene with high quality restaurants and food stands representing almost every cuisine imaginable. I feasted on everything from Lebanese mezze to Japanese chicken katzu. I also ate quite a bit of Kenyan food, which means I ate a lot of meat. The office building where I worked had a kitchen where they sold stews for lunch. I had them often and they reminded me of the one I grew up eating made myself. At restaurants, we ate grilled meats. Kenyan meat was tough and a bit fatty, but nicely seasoned.
Kenyan cuisine has also greatly been influenced by its British colonial past, including the immigration of large numbers of Indians. This is reflected in a couple of the dishes that I cooked:
Related cuisines I've explored so far: Acholi, Angolan, Beninoise,
Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian.
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