The national dish of Kenya is Ugali nyama choma na kachumbari (maize meal, grilled meat and salsa). Why not make it on December 12 when Kenya celebrates their national day (Jamhuri day). Here’s what our country chef Aika-Grace says about the national dish of Kenya:
Kenyan dishes vary according to the region of the country. The palette for traditional cuisines is mostly neutral, but the modern days have spread notable influences from the Asian community. Nyama Choma (grilled meat) is a favourite way of preparing and eating meat in East Africa, especially when celebrating events. Chicken and beef are commonly used, but goat is by far the favourite. Ugali (maize meal) is a basic staple eaten across several African countries. It only differs in name and consistency (hard or soft). Kachumbari (salsa) has many variations but the main ingredients are always the same — onions, tomatoes, and coriander leaves.
About the Country Chef
Aika-Grace Wangwe is not a trained chef, but at home, she is THE chef! Her love for food started at a very young age. Her biggest influence is her mother, and though she would not call herself a chef, to date, Aika-Grace has not eaten anything as good as her mother’s cooking. Aika-Grace runs a food blog called Pendo La Mama — which can translate as either “the love of a mother” or “what mama loves” — where she shares recipes of the dishes she cooks for her family.
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about other national dish recipes published on this blog