Kenyan Food

This combination is a classic in many Kenyan households. Kale adds freshness and nutrients, coconut rice brings creaminess and aroma, while beef stew offers hearty flavor and richness. It’s a well-balanced meal that’s perfect for everyday family dinners or when you want to serve something familiar and satisfying. Ingredients For the beef stew 500g beef, cubed 1 large onion, chopped 2 tomatoes, chopped or blended 2 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon curry powder salt and black pepper to taste 1 beef stock cube (optional) 2 tablespoons oil 1 cup water fresh coriander for garnish For the coconut rice 2 cups long-grain or basmati rice 2 cups coconut milk 1 cup water 1 tablespoon oil or butter 1 teaspoon salt For the sautéed kale 1 bunch of kale, chopped 1 small onion, sliced 1 tomato, chopped (optional) 1 tablespoon oil Salt to taste Method For the beef stew Boil the beef with garlic and a pinch of salt until tender, then set aside. In a sufuria, heat oi...

Chicken stew with turmeric rice is a comforting and colorful dish that’s popular in many Kenyan homes.  The stew is hearty and flavorful, while the rice brings a warm, golden color and subtle spice.   Together , they make a balanced meal that feels both special and familiar. It’s a perfect combination for weeknight dinners, family gatherings, or Sunday meals. Ingredients For the chicken stew 500g chicken pieces (bone-in or boneless) 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon grated ginger 2 tomatoes, chopped or blended 1 tablespoon tomato paste 1 teaspoon curry powder ½ teaspoon black pepper 1 teaspoon salt 1 chicken stock cube (optional) 2 tablespoons oil 1 cup water chopped coriander for garnish For the turmeric rice 2 cups long-grain or basmati rice 1 teaspoon turmeric powder 1 tablespoon vegetable oil or butter 1 teaspoon salt 4 cups water Method For the chicken stew Heat oil in a sufuria over medium heat. Add onions and sauté until soft and...

Baked fish fillet is one of the simplest ways to prepare fish at home. It’s quick, light, and full of flavor without needing much oil or complicated steps. Kenyans enjoy it as a healthy option for lunch or dinner, especially when served with ugali, rice, or a fresh vegetable side. This recipe works well with tilapia, Nile perch, or any firm white fish available in your area. Ingredients 4 fish fillets (tilapia, Nile perch, or snapper) 2 tablespoons vegetable oil or melted butter juice of 1 lemon 1 teaspoon garlic, minced ½ teaspoon grated ginger 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon paprika ½ teaspoon turmeric (optional) chopped fresh coriander or parsley for garnish Method Preheat the oven to 200°c. Lightly grease a baking dish or line it with foil. In a small bowl, mix oil or melted butter, lemon juice, garlic, ginger, salt, pepper, paprika, and turmeric. Pat the fish fillets dry with a paper towel. Brush the fillets on both sides with the marinade and...