The cooking of Africa has roots reaching back thousands of years. This huge continent is the origin of many unique grains and vegetables, many found nowhere else in the world. In recent centuries, African cuisine has been influenced by Arab traders, European colonizers and Asian immigrants. Most African meals center around a starchy gruel — fufu, ugali or nshima — that is served a vegetable stew or a soup. Grilled meats and smoked fish are also popular. Many dishes get fiery heat from hot chile peppers.
For thousands of years, the people of Kenya followed a traditional way of life, and many still do. Pastoral tribes tend herds of cattle and goats and supplement their diet with wild greens, bark and tubers. Fishing tribes, like the Molo, harvest tilapia or Nile perch from Lake Turkana and Lake Victoria or pull fish from the sea. Tribes of farmers, such as the Kikuyu and Luhya, cultivate traditional crops of sorghum, millet, cowpeas (black-eyed peas) and yams.
Common dishes in Africa are cowpeas, kidney beans, groundnuts (similar to peanuts) are stewed or mashed together with starches like as plantains, bananas, cassava, taro, potatoes, yams, or rice. Common fruits are mango, papaya, melons, jackfruit and baobab fruit. On the coast, coconut milk moistens dishes and spices enhance flavors.(Zimmermann, 2015)
For thousands of years, the people of Kenya followed a traditional way of life, and many still do. Pastoral tribes tend herds of cattle and goats and supplement their diet with wild greens, bark and tubers. Fishing tribes, like the Molo, harvest tilapia or Nile perch from Lake Turkana and Lake Victoria or pull fish from the sea. Tribes of farmers, such as the Kikuyu and Luhya, cultivate traditional crops of sorghum, millet, cowpeas (black-eyed peas) and yams.
Common dishes in Africa are cowpeas, kidney beans, groundnuts (similar to peanuts) are stewed or mashed together with starches like as plantains, bananas, cassava, taro, potatoes, yams, or rice. Common fruits are mango, papaya, melons, jackfruit and baobab fruit. On the coast, coconut milk moistens dishes and spices enhance flavors.(Zimmermann, 2015)
Dishes
Vichangamsha Kinywa (Snacks and Appetizers)
•Mahindi ya Kuchoma (Roast corn on the cob)
Saladi (Salads)
•Kachumbari (Cabbage salad)
Supu na Michuzi (Soups and Stews)
•Karanga (Meat and potato stew)
Kuku (Poultry)
•Kuku Choma (Roast chicken)
Nyama (Meats)
•Kariokor (Barbequed meat)
Samaki (Fish and Seafood)
•Mtuzi wa Samaki (Fish in coconut curry)
Mboga na Maharagwe (Vegetables and Beans)
•Githeri (Corn and beans)
•Kunde (Black-eyed peas and tomatoes)
Mikate na Mapunje (Breads and Grains)
•Chapati (Wholewheat flatbread)
Tamu (Desserts)
•Omukati kwe Lisotsi (Banana cornmeal cake)
Vinywaji (Beverages)
•Chai (Spiced tea)
Chamshakinywa (Breakfast)
•Uji (Fermented porridge)
The African culture has had a major impact on the Australian cuisine from the spices, herbs, dishes and sweets such as githeri (Corn and beans), kunde (Black-eyed peas and tomatoes), chapati (Wholewheat flatbread), omukati kwe Lisotsi (Banana cornmeal cake).
Tamu (Desserts)
•Omukati kwe Lisotsi (Banana cornmeal cake)
Vinywaji (Beverages)
•Chai (Spiced tea)
The African culture has had a major impact on the Australian cuisine from the spices, herbs, dishes and sweets such as githeri (Corn and beans), kunde (Black-eyed peas and tomatoes), chapati (Wholewheat flatbread), omukati kwe Lisotsi (Banana cornmeal cake).
•Omukati kwe Lisotsi (Banana cornmeal cake)
Vinywaji (Beverages)
•Chai (Spiced tea)
The African culture has had a major impact on the Australian cuisine from the spices, herbs, dishes and sweets such as githeri (Corn and beans), kunde (Black-eyed peas and tomatoes), chapati (Wholewheat flatbread), omukati kwe Lisotsi (Banana cornmeal cake).
for more infomation on African food and more Recipes vistit http://www.whats4eats.com/africa/kenya-cuisine