Anastasia Smith
Majestic lion pride, the vast Serengeti and the sprawling Maasai Mara might be the very first images that conjure up in your mind when you hear about Kenya, but the East African nation is also home to an authentic cuisine just as incredible as its fabled fauna and safari experiences.
Nyama choma, which means barbecued meat in Swahili, is a beloved dish of Kenyan cuisine that can be found everywhere, from roadside shacks to fine dining restaurants. Although grilled or roasted beef or goat meat is a staple of Kenyan cuisine, Nyama choma is not unique to Kenya. Tanzania, Kenya's neighbouring country in East Africa, also considers it a national dish. Nyama choma is best enjoyed with local beer and side dishes such as ugali, another popular local dish.
Ugali, posho or nsima — which certainly has more than one name to refer to the dish, is better known for its association with Tanzanian cuisine than Kenya’s, despite the corn-based side dish being a Kenyan favourite served for breakfast, lunch and dinner — a literal all-day meal in the country. Maize or corn flour is cooked in boiling water or milk until it takes the consistency that of a stiff or firm dough, which is then rolled into balls by hand, giving you the charmingly white-hued Ugali delights.
Strolling the atmospheric streets of metropolitan Kenya, nothing makes for a perfect snack to munch on your city saunter like the crunchy sweet dumplings, Kaimati. These golden-fried spheres, drenched in a fragrant syrup infused with cardamom and rose water, offer a delightful burst of flavour with each bite, making them a beloved treat for locals and visitors alike. Grab a bite or two of sugary Kaimati and retreat to one of the finest furnished apartments in Nairobi the likes of Pan Pacific Serviced Suites Nairobi, and call it a day.
Finely chopped tomato, onion, and chilli peppers mixed in a bowl, Kachumbari may be one of the simplest dishes of Kenyan cuisine, but despite its simplicity, the fresh salad dish is nothing short of breathtakingly delectable. While Kachumbari is better known as a fresh salad, it can also be served as a condiment, a relish, or an appetiser, where it is often enjoyed as an accompaniment to Nyama choma, Ugali and rice pilau.
Despite its distinctly Kenyan name, Wali wa kukaanga is very similar to the world-famous fried rice dishes from Indonesia, China, and Japan in East and Southeast Asia. This dish is made by cooking long-grain rice in a wok with vegetables like carrots, peas, and corn. It is then seasoned with turmeric, onion, and oil, giving the rice a beautiful golden-yellow colour. Despite its similarity to other famous fried rice dishes, Wali wa kukaanga is still a must-try experience for all travellers visiting the East African nation.
