A FOOD TRADITION
Kenyan Inland and Highland Cuisine
A diverse tradition centered on maize, legumes, greens, tubers, grilled meats, and hearty mashed or stewed dishes.
Dishes linked to this cuisine
1–12 of 25
Beef Stew
A Kenyan-style stew of beef simmered with onion, tomato, garlic, oil, and seasoning until tender in a savory sauce.
Beef Wet Fry
A Kenyan beef preparation in which beef is fried with onion, tomato, garlic, ginger, and seasoning before being finished with a moist sauce.
Boiled Arrowroots
Arrowroots are boiled in water until tender and served as a plain Kenyan side dish or breakfast food, sometimes with salt.
Chapati
Chapati is an unleavened wheat flatbread rolled thin, layered with oil, and cooked on a hot griddle.
Githeri
Githeri is a Kenyan boiled one-pot dish of maize and common beans, typically seasoned with onion, tomato, salt, and cooking oil.
Irio
Irio is a Kenyan mashed-food term that can refer broadly to combinations of potatoes, maize, peas or other legumes, and leafy greens.
Kachumbari
Kachumbari is a fresh raw salad of chopped tomatoes, onion, herbs, chilli, and lemon juice, commonly served as a cool accompaniment.
Kuku Kienyeji
Kuku Kienyeji is a Kenyan indigenous-chicken dish typically simmered with onion, tomato, garlic, and seasonings until tender.
Kunde
A Kenyan leafy vegetable dish made from tender cowpea leaves cooked with onion and tomato, often enriched with groundnut or milk.
Maharagwe
Maharagwe is a Kenyan bean stew cooked with onions, tomatoes, oil, and sometimes coconut milk.
Mandazi
Mandazi are lightly sweetened East African fried dough pastries made with flour and aromatic spices.
Matoke
Matoke is a savory East African dish of green cooking bananas steamed or simmered with aromatics and sometimes tomato until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.