Kenyan cuisine

There is no singular dish that represents all of Kenya. Different communities have their own native foods. Staples are maize and other cereals depending on the region including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Sukuma wiki, a Swahili phrase which literally means "to push the week," is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week." Nyama choma is grilled meat - usually goat or sheep. It is grilled over an open fire. It is usually eaten with ugali and kachumbari. Among the Luhyas residing in the western region of Kenya, ingokho (chicken) and ugali is a favourite meal. Other than these, they also eat tsisaka, miroo, managu and other dishes. Also among the Kikuyu of Central Kenya, a lot of tubers, ngwaci (sweet potatoes), nduma (taro root) known in Kenya as arrowroot, ikwa (yams),mianga (cassava) are eaten as well as legumes like beans and a Kikuyu bean known as njahi. As you travel around the country distinct differences are noted mainly based on what foods are locally available around such areas. Grains are a staple food for groups that grow grains e.g. Kikuyu, Embu, Meru, Kisii etc. Other communities such as the Luo and the Coastal community have fish and seafood for their staple food as available in suc

areas. In semi-arid areas like Turkana foods made from sorghum are more staple food. As you move towards the city - food eaten by working families vary according to preference. Rice and stew is more common with working families and other dishes like Chapati (parantha), chicken stew, etc. The millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Millets are important crops in the semi-arid tropics of Asia and Africa (especially in India, Nigeria, and Niger), with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high temperature conditions. The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. In the developed world, millets are less important. For example, in the United States the only significant crop is proso millet, which is mostly grown for bird seed. While millets are indigenous to many parts of the world, millets most likely had an evolutionary origin in tropical western Africa, as that is where the greatest number of both wild and cultivated forms exist. Millets have been important food staples in human history, particularly in Asia and Africa, and they have been in cultivation in East Asia for the last 10,000 years.