Welcome to the summary page for FabulousFusionFood's Kenya recipes, part of West Africa. This page provides links to all the Kenyan recipes presented on this site, with 34 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

As well as native cuisines, Kenyan cooking has been influenced by Indian and British influences. A feature of Kenyan (and much of Swahili cookery) is the use of curry powder and the staples are plantains and thick meals made from maize, millet or sorghum, such as ugali. These are often served with stews or grilled meats. Fresh fruit are often used as a dessert.

These recipes, for the major part, originate in New Zealand. Otherwise they are fusion recipes with major New Zealand influences.

Kenya, officially the Republic of Kenya (Jamhuri ya Kenya in Swahili) is a country in East Africa. With a population of more than 47.6 million in the 2019 census, Kenya is the 28th-most-populous country in the world and 7th most populous in Africa. Kenya's capital and largest city is Nairobi, while its oldest and second-largest city, is the major port city of Mombasa, situated on Mombasa Island in the Indian Ocean and the surrounding mainland. Mombasa was the capital of the British East Africa Protectorate, which included most of what is now Kenya and southwestern Somalia, from 1889 to 1907. Other important cities include Kisumu and Nakuru. Kenya is bordered by South Sudan to the northwest, Ethiopia to the north, Somalia to the east, Uganda to the west, Tanzania to the south, and the Indian Ocean to the southeast. Kenya's geography, climate and population vary widely, ranging from cold snow-capped mountaintops (Batian, Nelion and Point Lenana on Mount Kenya) with vast surrounding forests, wildlife and fertile agricultural regions to temperate climates in western and rift valley counties and further on to dry less fertile arid and semi-arid areas and absolute deserts (Chalbi Desert and Nyiri Desert).

Kenya's earliest inhabitants were hunter-gatherers, like the present-day Hadza people. According to archaeological dating of associated artifacts and skeletal material, Cushitic speakers first settled in Kenya's lowlands between 3,200 and 1,300 BC, a phase known as the Lowland Savanna Pastoral Neolithic. Nilotic-speaking pastoralists (ancestral to Kenya's Nilotic speakers) began migrating from present-day South Sudan into Kenya around 500 BC. Bantu people settled at the coast and the interior between 250 BC and 500 AD.

European contact began in 1500 AD with the Portuguese Empire, and effective colonisation of Kenya began in the 19th century during the European exploration of the interior. Modern-day Kenya emerged from a protectorate established by the British Empire in 1895 and the subsequent Kenya Colony, which began in 1920. Numerous disputes between the UK and the colony led to the Mau Mau revolution, which began in 1952, and the declaration of independence in 1963. After independence, Kenya remained a member of the Commonwealth of Nations. The current constitution was adopted in 2010 and replaced the 1963 independence constitution.

The Republic of Kenya is named after Mount Kenya. The earliest recorded version of the modern name was written by German explorer Johann Ludwig Krapf in the 19th century. While travelling with a Kamba caravan led by the long-distance trader Chief Kivoi, Krapf spotted the mountain peak and asked what it was called. Kivoi told him 'Kĩ-Nyaa' or 'Kĩlĩma- Kĩinyaa', probably because the pattern of black rock and white snow on its peaks reminded him of the feathers of the male ostrich. In archaic Kikuyu the word 'nyaga' or more commonly 'manyaganyaga' is used to describe an extremely bright object. The Agikuyu, who inhabit the slopes of Mt. Kenya, call it Kĩrĩma Kĩrĩnyaga (literally 'the mountain with brightness') in Kikuyu, while the Embu call it 'Kirinyaa'. All three names have the same meaning.

Food and Cuisine:

Kenyans generally have three meals in a day—breakfast (kiamsha kinywa), lunch (chakula cha mchana), and supper (chakula cha jioni or simply chajio). In between, they have the 10-o'clock tea (chai ya saa nne) and 4 p.m. tea (chai ya saa kumi). Breakfast is usually tea or porridge with bread, chapati, mahamri, boiled sweet potatoes, or yams. Githeri is a common lunchtime dish in many households, while Ugali with vegetables, sour milk (mursik), meat, fish, or any other stew is generally eaten by much of the population for lunch or supper. Regional variations and dishes also exist.

In western Kenya, among the Luo, fish is a common dish; among the Kalenjin, who dominate much of the Rift Valley Region, mursik—sour milk—is a common drink.