Food in Kenya varies just like its people and land. Each region has its own style of cooking. A food that is common throughout the country, is a cornmeal mixture called ugali. It is similar to mashed potatoes.
A common meal in Luo country might include a fish dish called tilapia perch in a spicy tomato sauce. A side dish might be githeri, a mixture of red beans and corned.
The Kikuyo might serve barbecue beef, Lirio a dish made potatoes, peas and corn mashed together.
In Narobi and along the coast, Kiswahili cooking is popular. It is quite different from foods in other regions. A female is a meat stew made shredded coconut and coconut milk. A side dish might be matoke- corn mashed with banana or plantain, a banana like fruit.
Cattle, goats and sheep provide meat and milk. Leafy, green kale is cheap and very popular vegetable. Carrots and other vegetables are very colorful on market stands.
Cornmeal can be used to make ugali and millet is used for porridge. Simsim ae sometimes used to make cookies. Peanuts and cashew nuts one important ingredients in Kenyan food. Everyone in Kenya drink tea, and a great deal of tea is sold to other countries. Bananas, mangoes and pineapples are just some of the many fruits that grow well in Kenya.
