You may be surprised, but Kenyan cuisine is very diverse, and the number of national dishes can compete with any gastronomic country. The thing is that Kenya has been a trade center in Africa for a long time and representatives of various countries came here. The Portuguese brought corn, potatoes, cucumbers, tomatoes, chili peppers and bananas to the country, the Arabs brought spices. During the colonial period under the British Empire, Indian cuisine was brought to Kenya.
Therefore, Kenyan cuisine is a mix of the cuisines of the world, which has been shifted to its geographical and climatic features.
For example, corn has taken root well in the region, as it is able to grow in arid climates with irregular rains. And also in many dishes, the main ingredient is beans, since Africa is considered the birthplace of beans, and Kenyan beans are considered a real delicacy.
One of the main basic dishes of Kenya is the dense corn porridge Ugali. As a side dish, it is added to almost all main dishes, and ugali is also eaten with various sauces. The porridge is so dense that it is cut with a knife and eaten with your hands.
Another traditional dish of Kenyan cuisine is Giteri, a mixture of corn and beans fried with spices, onions and tomatoes.
We publish for you two recipes from canned corn and beans in the Kenyan manner.
Kenyan-style corn porridge.
You will need: canned corn – 1 can, onion – 1 pc., carrot (medium size) – 2 pcs., vegetable oil. Spices: turmeric and ground ginger.
In a saucepan with a thick bottom, fry the finely chopped onion over medium heat until lightly golden color.
Add grated carrots to it and fry together for another 5 minutes.
Next, add the canned corn without juice, add spices to taste and a little salt. Fry together for 2-3 minutes.
Next, pour 800 ml of boiling water into the mixture (boil separately in a saucepan or kettle in advance). Mix it up.
Cook porridge on low heat for 20 minutes.
Then let the porridge rest. Cover the pan with a towel for 20-30 minutes.
Giteri made from canned corn and beans.
You will need: canned corn – 1 can, canned white beans in their own juice – 1 can, onion - 1 pc., tomato – 2 pcs., garlic – 2 cloves, spices: ground cumin, ground coriander, salt, black pepper – to taste, vegetable oil.
In a large saucepan with a thick bottom, fry the finely chopped onion and garlic in vegetable oil (3-4 minutes).
Add the sliced tomatoes (without skin) and simmer for about 5 minutes. You can use canned tomatoes in their own juice.
Add corn and beans to the mixture, salt and pepper to taste.
Mix and cover with water so that it covers the mixture by about 5 cm.
Bring the mixture to a boil, then reduce to low heat and simmer (stirring occasionally) for about 30 minutes. The water should not boil completely, so if you see a lack of liquid, add a little more and continue to simmer.;
At the end, add the ground coriander and cumin 10 minutes before cooking, and mix.
Hearty and, most importantly, delicious Kenyan dishes are ready!
Enjoy your meal!
