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What do Kenyan people eat?

What do Kenyan people eatThere 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 roasted meat - usually goat or sheep- roasted over an open fire. It is best 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 etc. Also among the Kikuyu of Central Kenya, a lot of tubers, ngwaci (sweet potatoes), ndũma (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.

 

 

Kenya description:

The Republic of Kenya is a country in East Africa. Lying along the Indian Ocean to its southeast and at the equator, Kenya is bordered by Somalia to the northeast, Ethiopia to the north, Sudan to the northwest, Uganda to the west and Tanzania to the south. Lake Victoria is to the southwest and is shared between Kenya, Uganda and Tanzania. Kenya has numerous wildlife reserves, containing thousands of animal species. The capital city is Nairobi. Kenya's area is 580,000 km2 with a population of nearly 39 million which is diverse: more than 40 different ethnic groups are present. The country is named after Mount Kenya, a significant landmark and second among Africa's highest mountain peaks.

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