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
13–24 of 25
Mrere
Mrere is a Kenyan vegetable dish made by cooking jute mallow leaves with aromatics until tender.
Mukimo
Mukimo is a Kenyan mashed potato dish associated particularly with Kikuyu, Embu, and Meru communities, commonly combining potatoes with maize, peas, and leafy greens such as pumpkin leaves.
Muthokoi
Muthokoi is a Kenyan stew of dehulled maize and pigeon peas simmered with onions, tomatoes, oil, and salt.
Mutura
Mutura is a Kenyan grilled or boiled blood sausage prepared by stuffing animal blood, minced meat, and aromatics into intestine casing.
Ndengu Stew
A Kenyan stew of simmered green grams in a tomato, onion, and aromatic vegetable sauce.
Nyama Choma
A Kenyan preparation of simply seasoned meat grilled or roasted over high heat until browned and tender.
Omena Stew
A Kenyan inland stew of omena, small dried fish, cooked with onion, tomato, garlic, oil, and seasoning in a moist sauce.
Roasted Maize
Whole maize cobs are roasted until browned and smoky, commonly eaten as a simple Kenyan snack.
Roasted Sweet Potatoes
Sweet potatoes are roasted until tender and caramelized, commonly with a little vegetable oil and salt.
Samosa
Samosa is a filled Indo-Fijian pastry, typically made with spiced potato and peas enclosed in wheat-flour dough and fried.
Sukuma Wiki
A Kenyan vegetable dish of chopped collard greens sautéed with onion, tomato, oil, and salt.
Terere
A Kenyan dish of tender amaranth greens stewed with onion and tomato and sometimes finished with groundnut or milk.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.