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The Best of Kenyan Recipes

The Best Kenyan Recipes

The East-African country of Kenya is a popular tourist destination, and it also offers a wide range of cuisines influenced by East African, and British elements.These cuisines have also been influenced by the central and southern African traditions and culture. Since the country is a major business destination for centuries, food business owners from around the world have settled down and have successfully incorporated their unique spices into some traditional cuisines. Today, you can find African restaurants selling their unique country-side foods in major cities.

Recipe #1: Samosas Recipe

This Eastern delicacy is a famous spicy lamb or beef meal locals enjoy. You can enjoy this dish with many other meals and sometimes as a side dish.

Preparation time: 45 minutes

Servings: 2-4

Ingredients:

- 1 inch ginger root

- 6 cloves of garlic

- 2 lbs. ground lamb or beef

- 3 thinly sliced large onions

- 1 tablespoon of mussala ( or alternative)

- 1 tablespoon of curry powder

- 1 tablespoon of turmeric

- ½ teaspoon of salt(optional)

- 2 lbs. frozen and thawed egg roll dough

- ¼ cup of flour

- 4 tablespoons of vegetable oil.

Direction

  1. Chop the ginger and garlic in a blender until smooth-fine. Add the meat or the veggies, mussala, onions, turmeric, and curry powder.
  2. Sauté the mix in a frying pan on low heat for about 30 minutes. If you choose to add meat first, don’t add the oil and stir, but for veggies, sauté until it is nicely cooked.
  3. Cut the sheets of thawed egg-roll dough into 4 x 4-inch quarters to create a nice triangle. Make sure these sheets are neatly cut to get the best possible results.
  4. Put some meat or veggies mixed inside the middle of the dough. You can create a paste of water and flour to secure this mix.
  5. Deep-fat fry-filled samosas or dough a few at a time until they turn golden brown.
  6. Serve immediately.

Recipe #2: Kenyan Irio

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It is a fantastic meal that comprises canned corn, dried peas, and Potato, mashed to form a thick pudding. You can also enjoy this dish with many other meals.

Preparation time: 40 minutes

Serving: 8

Ingredients:

- 1 cup of dried or canned peas

- 1 lb. of canned corn or 6 ears of fresh corn

- 6 large potatoes or mashed potatoes

- ½ lb. of pumpkin greens or spinach

- Optional Lima beans

- Optional chopped fried onions

- 1 teaspoon of black pepper

- ½ teaspoon of salt.

Direction

  1. Boil the dried peas until détente, then drain and set aside. Boil the potatoes along with the corn, lima beans, and greens. Set aside after draining.
  2. Mix the fried onions with the potato mix and dried peas before adding salt and pepper, and then mash.
  3. Try and achieve a mashed potato consistency.

Recipe #3: Plantain in Coconut Milk

The plantain in coconut milk is one of the unique ways locals enjoy their plantain.

Preparation time: 30 minutes

Serving: 4

Ingredients:

- 4 ripe medium or large plantains sliced in rounds

- ¼ teaspoon of salt

- 1 teaspoon of curry powder

- ½ a teaspoon of Cinnamon

- 1/8 teaspoon of cloves

- 2 cups of coconut milk

Direction

  1. Combine all the ingredients except the coconut milk inside a heavy saucepan before stirring.
  2. Pour in the coconut milk and simmer over low heat until the plantain absorbs the milk wholly and is tender. This preparatory step will take a while for the plantain to become soft.
  3. Serve while hot, and you can try it with fish or curries.

Recipe #4: Kunde (Kenyan black-eye peas and tomatoes)

Peas are quite common in many local dishes, and this recipe offers a unique way to enjoy most of them.

Preparation time: 30 minutes

Servings:5

Ingredients:

- 2 teaspoons of oil

- 1 large onion

- 2 cups of tomatoes

- 2 cups of black-eyed peas

- ¼ cup of natural peanut butter or roughly-grounded peanuts

- ¼ cup of water

- ½ teaspoon of salt

- ½ teaspoon of pepper

Direction

  1. Heat oil over medium heat inside a saucepan. Minced the onions and sauté lightly until the onions turn translucent.
  2. Add the sliced tomatoes and simmer for about 5 minutes and allow to cook down.
  3. Cook the black-eyed peas, then add all the remaining ingredients and add very well.
  4. Mash the peas lightly with a fork, then simmer for about 10 minutes over medium heat while stirring occasionally. You may add more water to achieve a stew consistency.
  5. Serve immediately.

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