Food of Kenya

Kenya is a multi-racial society, the majority of people comprising native ethnic groups. The rest of the population is Asian, Arab, and European. The official languages of Kenya are Swahili and English.

Traditional Kenyan foods reflect the many different lifestyles of the various groups in the country. Most Kenyan dishes are filling and inexpensive to make. Staple foods consist mainly of corn, maize, potatoes, and beans. Ugali (a porridge made of maize) and meat are typically eaten inland, while the coastal peoples eat a more varied diet.

The Maasai, cattle-herding peoples who live in Kenya and Tanzania, eat simple foods, relying on cow and goat by-products (such as the animal’s meat and milk). The Maasai do not eat any wild game or fish, depending only on the livestock they raise for food.

The Kikuyu and Gikuyu grow corn, beans, potatoes, and greens. They mash all of these vegetables together to make irio . They roll irio into balls and dip them into meat or vegetable stews.

In western Kenya, the people living near Lake Victoria (the second-largest freshwater lake in the world) mainly prepare fish stews, vegetable dishes, and rice.

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