A FOOD TRADITION
Kenyan Swahili Coastal Cuisine
A coastal Kenyan tradition combining Swahili, Arab, Indian, and local influences through fragrant rice, coconut-based dishes, seafood, snacks, and sweets.
Dishes linked to this cuisine
1–12 of 27
Bhajia
Bhajia is an Indo-Fijian vegetable fritter made by coating sliced vegetables in seasoned chickpea flour batter and deep-frying.
Biryani
Biryani is a layered or absorption-cooked rice dish typically made with aromatic spices, onion, a meat or poultry component, and sometimes yogurt.
Halua ya Ufuta
A dense, sweet Swahili sesame halwa made by cooking sesame with sugar and commonly cardamom until set.
Kachori
A deep-fried wheat pastry filled with seasoned legumes such as mung beans or lentils.
Kaimati
Kaimati are sweet, cardamom-scented yeast-raised wheat dough balls that are deep-fried and commonly coated with syrup or sugar.
Kamba wa Nazi
Kamba wa Nazi is a Kenyan Swahili coastal dish of prawns simmered in a fragrant coconut-based sauce with aromatics and tomatoes.
Katlesi
Katlesi are Kenyan coastal spiced potato and minced-beef cutlets bound with egg, coated with flour, and fried.
Kuku wa Kupaka
Kuku wa Kupaka is grilled or roasted chicken served with a rich, spiced coconut sauce.
Kuku wa nazi
Chicken is simmered in a seasoned coconut-milk sauce in this Comorian coconut chicken dish.
Mahamri
Mahamri is a Kenyan Swahili coastal sweet, lightly spiced coconut-milk doughnut or fried bread commonly served for breakfast or as a snack.
Maharagwe ya Nazi
A Kenyan Swahili coastal bean stew of kidney beans simmered with coconut milk, onion, tomato, garlic, and spices.
Mbaazi za Nazi
Mbaazi za Nazi is a Kenyan Swahili coastal preparation of pigeon peas cooked in a savory coconut-milk sauce with aromatics and tomatoes.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.