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109. Stuffed Chicken Breast

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Stuffed chicken breast is a modern dish that has gained popularity in Kenyan homes and restaurants. It combines tender chicken with flavorful fillings such as vegetables, herbs, and cheese. This version utilizes locally available ingredients to give the dish a distinctly Kenyan touch while remaining easy enough for a family meal or a special occasion. Ingredients 4 boneless, skinless chicken breasts 1 tablespoon cooking oil or melted butter 1 teaspoon salt 1/2 teaspoon black pepper Juice of half a lemon (optional) For the stuffing 1 cup fresh spinach, chopped 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup grated cheese (cheddar or mozzarella) 1 tablespoon cooking oil Salt and pepper to taste Method Place each chicken breast on a cutting board. Use a sharp knife to slice a pocket into the side of each breast without cutting all the way through. Season the outside with salt, pepper, and lemon juice. Heat the oil in a pan over medium heat. Add the onion and garlic, cookin...
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108. Bread

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Kenyan bread, also known as mkate wa kawaida , is soft, slightly sweet, and often enjoyed for breakfast with tea (chai ), or as a snack. It is similar to white sandwich bread but richer and more filling. Homemade versions are made with simple ingredients and can be baked in a regular oven or a  clay oven. Ingredients 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon instant dry yeast 2 tablespoons cooking oil or softened butter 1 cup warm water or milk (not hot) Method In a small bowl, mix warm water or milk with sugar and yeast. Let it sit for 5–10 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture, oil or butter, and mix to form a soft dough. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size. Punch down the dough, shape it into a ...
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107. Kenyan Lentil Soup with Buttered Bread

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Lentil soup is a hearty and nutritious dish enjoyed in many Kenyan homes, especially during the cold season or for light dinners. Lentils (locally known as dengu) are rich in protein and easy to cook. This version is flavored with common Kenyan ingredients like tomatoes, onions, garlic, and spices, and served with warm buttered bread for a comforting meal. Ingredients For the lentil soup 1 cup dry green or brown lentils (dengu), rinsed 1 medium onion, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 tablespoon cooking oil or butter 1 teaspoon curry powder or garam masala 1/2 teaspoon turmeric (optional) 4 cups water or broth Salt and black pepper to taste Fresh coriander (dhania) for garnish For the buttered bread 4 slices of bread (white, brown, or your choice) 2 tablespoons butter (softened) Method  In a pot, bring the lentils and water or broth to a boil. Reduce heat and simmer for 25 to 30 minutes or until soft. Set aside. In a separate sufuria or pan, heat oil or butte...
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106. Baked Lemon Pepper Chicken Wings

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Baked lemon chicken wings are a flavorful, zesty dish perfect for lunch, dinner, or gatherings. The lemon adds brightness, while baking keeps them crispy without deep-frying. This recipe is easy to prepare and pairs well with rice, fries, or a fresh salad. Ingredients: 1 kg (about 2 lbs) chicken wings 2 tablespoons oil (vegetable or olive oil) 2 tablespoons fresh lemon juice 1 teaspoon lemon zest (optional for extra flavor) 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika (optional for color) 1 teaspoon dried herbs (thyme, oregano, or rosemary) Method and Instructions Preheat your oven to 200°C (390°F). Rinse the chicken wings and pat them dry with a paper towel. In a bowl, mix oil, lemon juice, lemon zest, garlic, salt, pepper, paprika, and herbs. Add the chicken wings to the bowl and mix until thoroughly coated. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor). Place the wings on a foil-lined baking tray o...
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105. Ugali na Sukuma Wiki

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Ugali is a staple in most Kenyan households, made from maize (corn) flour and water. It is usually served with sukuma wiki, a leafy green vegetable similar to kale or collard greens. “Sukuma wiki” translates to “push the week” in Kiswahili, meaning it’s a budget-friendly dish that helps stretch meals. This combination is filling, nutritious, and widely loved across Kenya. Ingredients For the ugali 2 cups maize flour (unga ya ugali) 4 cups water For the sukuma wiki 1 bunch of  sukuma wiki (kale), finely chopped 1 medium onion, chopped 1 tablespoon cooking oil Salt to taste 1 clove garlic, minced,  or 1 beef/chicken stock cube (optional) Method  Bring water to a boil in a heavy-bottomed sufuria or saucepan. Reduce heat slightly and slowly add the maize flour while stirring with a mwiko (wooden stick) or cooking spoon to avoid lumps. Keep stirring until the mixture thickens and pulls away from the sides of the pot. Cover and let it steam on low heat for about 2 minute...
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104. Pepper Steak with Baked Sweet Potato and Steamed Asparagus

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Pepper steak is a flavorful dish popular in Kenyan urban homes and restaurants, often served with chips, rice, or vegetables. This version pairs juicy steak seasoned with cracked pepper and spices with soft baked sweet potatoes and a healthy side of steamed asparagus. It’s a vibrant, well-balanced plate that’s perfect for lunch or dinner. Ingredients For the pepper steak 2 beef steaks (sirloin, ribeye, or fillet) 1 tablespoon oil (for pan or grill) 1 tablespoon butter (for pan-searing only) 2 cloves garlic, minced 1 teaspoon crushed black pepper or coarse-ground black pepper 1 teaspoon paprika 1/2 teaspoon salt Juice of half a lemon For the baked sweet potatoes 2 medium sweet potatoes (orange or yellow-flesh) 1 tablespoon oil or butter Pinch of salt and black pepper Cinnamon or chili flakes (optional) For the steamed asparagus 1 bunch fresh asparagus, trimmed Salt to taste 1 teaspoon olive oil or butter Lemon wedges for serving (optional) For caramelized onions 2 large onions (red or ...
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