Kenyan Food Hub

In many Kenyan homes, baked chicken is a special weekend or celebratory dish. The lemon-butter flavor gives the chicken a fresh, tangy taste that balances the richness of butter, while baking makes it tender inside with a golden crust outside. Pairing it with a loaded baked potato adds a hearty side that’s both familiar and indulgent — with crispy bacon, melted cheese, and fresh scallions to brighten the flavor. This dish blends Kenyan-style family cooking (where chicken is a centerpiece meal) with Western influences like the loaded potato, creating a comforting and festive plate. 🥘 Ingredients For the Lemon Butter Chicken 4 chicken Breasts 4 tablespoons butter (melted) 4 lemons 1 teaspoon black pepper 1 teaspoon salt (or to taste) For the Loaded Baked Potatoes 4 large baking potatoes (russet or similar) 4 strips of bacon (fried until crispy, crumbled) 1 cup cheddar cheese (grated) 3–4 scallions (spring onions), finely chopped 2 tablespoons butter ½ cup sour cream (or plain yogurt fo...

In Kenya, steak and fries (often called “chips” locally) are a favorite in many restaurants and home kitchens. The steak is usually marinated with bold flavors like garlic, ginger, and spices, while the fries are deep-fried until golden and crispy. This combination is popular for weekend meals, special occasions, or as a treat when dining out. Ingredients 500g beef steak (sirloin or rump) 4 large potatoes, peeled and cut into fries 2 cloves garlic, minced 1-inch piece ginger, minced 2 tablespoons soy sauce 1 tablespoon vegetable oil (for marinating) 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon salt (adjust to taste) 500ml vegetable oil (for deep frying) Method Wash and peel the potatoes, then cut them into even-sized fries. Soak in cold water for 15 minutes to remove excess starch. Pat the fries dry with a clean kitchen towel. In a bowl, mix the garlic, ginger, soy sauce, black pepper, paprika, salt, and 1 tablespoon of vegetable oil to make a marinade. Coat ...

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...

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 ...

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...

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...