A FOOD TRADITION

Kenyan Luo Cuisine

Kenyan Luo cuisine is associated particularly with communities around Lake Victoria and western Kenya, with related practices among neighboring lakeshore peoples. Fish, maize, sorghum, millet, cassava, beans, leafy vegetables, and occasionally goat or cattle form a varied foundation. Common techniques include simmering fish or meat with tomatoes and greens, drying or smoking fish, pounding grains into stiff porridges, and cooking vegetables into richly seasoned relishes. Representative foods include kuon, often served with fish or greens; fish stew; and aliya, a traditional dried-meat preparation cooked into a sauce. Lakeshore resources and grain agriculture give this cuisine a recognizable regional character.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.