Staples are maize and different grains relying upon the district, including millet and sorghum eaten with different meats and vegetables.
The sustenances that are all around eaten in Kenya are ugali, irio, and githeri.
1. Ugali (Cornmeal Staple)
The unquestionable most normal Kenyan sustenance staple is ugali – typically produced using cornmeal that is added to bubbling water and warmed until it transforms into a thick square of cornmeal glue. Ugali has the consistency of a grainy mixture and the greatness of a block.
For some Kenyans, ugali alongside a little measure of cooked vegetables or saucy stew is an ordinary dinner.
2. Irio (Mashed Peas and Potato Mix)
Irio is a standout amongst the most acclaimed dishes in Kenya, a nourishment that began as a Kikuyu staple and spread all through the nation.
Green peas and potatoes are bubbled and after that squashed up before entire pieces of maize (corn) are added to give the pound some additional starch and surface. This healthy and substantial Kenyan nourishment is celebrated to eat with broiled nyama choma meat (nyama na irio) or simply some Kenyan style stew.
3. Githeri (Beans and Corn)
It’s not very confounded, a Kenyan dish that comprises of bubbled beans, corn portions, and conceivably blended in with a tiny bit of vegetables.
The mix of Githeri is a filling, very nutritious, and can be entirely great when complimented with salt, pepper, chilies, and even a chapati!