10 Recipes Kenya Actually Eats

Ingredients

• 2 cups maize flour (unga)
• 4 cups water
• 1 bunch sukuma wiki (collard greens), shredded
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 tbsp oil, salt to taste

Method

1. Bring water to a boil, add maize flour gradually, stirring constantly.
2. Keep stirring and pressing until it forms a firm, smooth dough, ~10–12 minutes.
3. Turn out onto a plate and shape while hot.
4. Sauté onion in oil until soft, add tomatoes, cook down.
5. Add shredded sukuma wiki, season, cook 5–7 minutes until tender.
6. Serve hot ugali alongside the greens.

Ingredients

• 1.5kg goat or beef ribs, bone-in
• 2 tbsp salt
• 1 tsp black pepper
• Lemon wedges to serve
• Charcoal grill

Method

1. Season meat generously with salt and pepper, let sit 20 minutes.
2. Light charcoal, let it burn down to glowing embers.
3. Grill meat slowly, turning often, 35–40 minutes until charred outside and tender inside.
4. Rest 5 minutes.
5. Chop into pieces on a wooden board.
6. Serve with kachumbari, ugali and a squeeze of lemon.

Ingredients

• 3 cups basmati rice
• 500g beef, cubed
• 2 onions, sliced
• 1 tbsp pilau masala
• 3 cloves garlic, 1 thumb ginger
• 4 cups beef stock, 3 tbsp oil

Method

1. Fry sliced onions in oil until deep golden brown, remove half for garnish.
2. Add garlic, ginger and pilau masala, fry until fragrant.
3. Add beef, brown on all sides.
4. Pour in stock, simmer until beef is tender, ~25 minutes.
5. Add rice, stir once, cover and cook on low until liquid is absorbed, ~18–20 minutes.
6. Fluff and top with reserved fried onions.

Ingredients

• 3 cups wheat flour
• 1 tsp salt, 1 tsp sugar
• 2 tbsp oil, plus more for cooking
• 1 cup warm water (approx.)

Method

1. Mix flour, salt and sugar, add oil, rub in.
2. Add warm water gradually, knead into a soft dough, 8–10 minutes.
3. Rest covered for 20 minutes.
4. Divide into 8 balls, roll thin, brush with oil, roll up and coil, rest 10 minutes, then roll flat again.
5. Cook each on a hot dry pan, brushing with oil, flipping until golden-brown spots form.
6. Stack and serve warm.

Ingredients

• 2 cups dried maize, soaked overnight
• 1 cup dried beans, soaked overnight
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp oil, salt to taste

Method

1. Drain soaked maize and beans, boil together in fresh water until soft, ~40 minutes.
2. In a separate pan, sauté onion until soft, add tomatoes, cook down.
3. Add the cooked maize and beans to the pan, mix well.
4. Season with salt, simmer 10 minutes to bring flavors together.
5. Mash a portion lightly if you like it creamier.
6. Serve hot on its own or with avocado.

Ingredients

• 6 potatoes, peeled and chopped
• 1 cup maize (fresh or tinned)
• 1 cup cooked beans
• 2 cups pumpkin leaves or spinach, chopped
• Salt to taste

Method

1. Boil potatoes and maize together until potatoes are soft, ~20 minutes.
2. Add the greens for the last 5 minutes of boiling.
3. Drain, add the cooked beans.
4. Mash everything together until well combined, some texture from the maize is good.
5. Season with salt.
6. Serve with a knob of butter and a stew on the side.

Ingredients

• 800g beef, cubed
• 2 onions, diced
• 3 tomatoes, chopped
• 3 cloves garlic, 1 thumb ginger
• 1 tsp curry powder, 2 tbsp oil
• 2 carrots, sliced (optional)

Method

1. Brown beef in oil in batches, set aside.
2. Sauté onions until golden, add garlic and ginger.
3. Add curry powder, then tomatoes, cook down into a thick base.
4. Return beef to the pot, add enough water to cover, simmer covered 35–40 minutes.
5. Add carrots in the last 10 minutes if using.
6. Serve over ugali or rice.

Ingredients

• 3 tomatoes, diced
• 1 red onion, thinly sliced
• 1 green chilli, chopped
• Handful coriander, chopped
• 1 lime, juiced
• Salt to taste

Method

1. Soak sliced onion in cold water for 5 minutes to soften the bite, then drain.
2. Combine tomatoes, onion, chilli and coriander in a bowl.
3. Squeeze lime juice over, season with salt.
4. Toss gently.
5. Rest 5 minutes for flavors to combine.
6. Serve alongside nyama choma or grilled fish.

Ingredients

• 3 cups wheat flour
• 1/2 cup sugar
• 1 tsp cardamom, ground
• 2 tsp baking powder
• 1 cup coconut milk (or regular milk)
• Oil for frying

Method

1. Mix flour, sugar, cardamom and baking powder.
2. Add coconut milk gradually, knead into a soft, slightly sticky dough.
3. Rest covered for 30 minutes.
4. Roll out and cut into triangles or squares.
5. Deep-fry in medium-hot oil until golden on both sides, ~3–4 minutes per batch.
6. Drain and serve warm with chai.

Ingredients

• 1 whole free-range chicken, jointed
• 2 onions, sliced
• 3 tomatoes, chopped
• 3 cloves garlic, 1 thumb ginger
• 1 tsp curry powder, 2 tbsp oil
• Fresh coriander

Method

1. Sauté onions until golden, add garlic and ginger.
2. Add curry powder, then tomatoes, cook into a thick base.
3. Add chicken pieces, brown lightly, coating in the sauce.
4. Add water to just cover, simmer covered 40–45 minutes until tender (kienyeji takes longer than broiler).
5. Uncover for the last 10 minutes to thicken the sauce.
6. Finish with coriander, serve with ugali or rice.