KENYA SWAHILI DISHES

Swahili cuisine is enjoyed by numerous Kenyans and is obviously most prevalent in Kenya. Originally from the coast, Swahili cuisine has penetrated all corners of the country and is not just enjoyed all over the country.


UGALI

 Ugali is a dish made of maize flour (cornmeal), millet flour, or sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or milk) to a stiff or firm dough-like consistency (when it is a porridge then it is called uji) and served with salad. It is the most common staple starchfeatured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name

MKATE MAYAI

The direct translation is ‘bread of eggs.’ Also known as Kenyan sponge cake.

KATLES

 Also known as Katlesi in Swahili. These mince stuffed potato cutlets are favourite recipe especially in Ramadhan. Our family are all fans of potatos, and these are the easiest and yummiest combination of keema and potatoes.

BIRYANI

 Lovers of traditional Kenyan Coastal cuisine love the delicacy that is Biryani. This Chicken Biryani recipe is your passport to instant popularity! Your culinary skills are bound to be a hit among friends and family.

HALWA

This is a delicacy loaded with calories and definitely not for the weight watchers or diabetes people.This method to make this dish is very confusing but you should do it the same way as mentioned in the method to achieve this halwa. The best flour suited for this halwa is Tapioca (Cassava) Starch. If not available you can substitute with cornstarch. You can also omit the food colour in this recipe and use saffron strands instead.

KAIMATI

Fried sweet dumplings coated with a sweet syrup called ‘kaimati.’