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A List Of Typical Kenyan Delicacies

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As a great tourist destination for foreigners, Kenya offers a diverse collection of food that gives visitors an exciting experience of unique africa cuisine.  Below is a list of the most common Kenyan delicacies:


This is a typical meal of the coastal communities. It is usually a type of spiced rice dishes. The delicacy is a popular meal among Arabs and Indians who have resided along the coastal region for centuries.


This is usually beef, but also means goat meat, mutton or pork. It may be roast/grilled, fried or bolied. It is mainly prepared with other ingredients such as onions and tomatoes to be served as a great stew.


This refers to chicken meat. Traditionally, the delicacy was a reserve of the Western people of Kenya, mainly the luhya community. Presently, ingokho has become a common delicacy in all regions of Kenya.


Presently, ugali is the  staple food in Kenya. In the past, this was usually a popular meal for the Luhya comunity of Western Kenya. It is taken along common stews including  the famous ingokho and specially prepared vegetables.


Githeri refers to a mixture of cooked maize and beans. It is a precious for Central Kenya communities, especially the Kikuyu community.

Roasted Maize

Roasted maize is a common delicacy. For travellers, this is a common meal that can be bought easily at market centres along major roads. It is most popular in Western and Rift Valley regions where maize farming is a major agricultural activity.

Other common delicacies in Kenya include:

  • Chapati

  • Mandazi

  • Ground nuts

  • Sukuma wiki (collard greens/kales)

About the Author

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Born in the culinary-rich city of Kisumu, along the shores of Lake Victoria, Cynthia Kendeli's passion for Food & Beverage was almost predestined. Her earliest memories revolve around the bustling fish markets and aromatic eateries of her hometown, and it was this backdrop that kindled her love for food and its cultural significance.

However, Cynthia's interests were dual-pronged. The political landscape of Kenya, with its dynamic shifts and intricate tapestry, also captivated her. This blend of culinary love and political intrigue paved her path to one of Kenya's leading universities, where she pursued degrees in both Food Science and Political Science.

Throughout her academic journey, Cynthia stood out for her unique ability to interweave two seemingly disparate subjects. She penned articles that delved into the socio-political impacts on Kenya's food and beverage industry, exploring topics ranging from local farm policies to international trade agreements.

After graduation, Cynthia quickly established herself in the world of journalism. Her writings, which appeared in national newspapers and magazines, bridged the gap between culinary enthusiasts and political aficionados. With every article, she managed to underscore the intricate relationship between politics and what ends up on the plates of Kenyans.

Her investigative pieces, particularly those that highlighted the interplay between governmental policies and the food & beverage sector, have earned her accolades both nationally and internationally. Cynthia's work does not just inform; it prompts discussions, incites debates, and often leads to tangible change in policy-making circles.

In addition to her journalistic endeavors, Cynthia Kendeli actively participates in food festivals, political debates, and educational seminars, serving as a bridge between the culinary world and the political arena.

Today, as a celebrated voice in both Food & Beverage and political journalism, Cynthia Kendeli continues to satiate the appetites of readers keen on understanding the confluence of culture, cuisine, and politics in Kenya.

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