Welcome to the Celtnet Recipes Kenya Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Kenya. Here you will find all the recipes from Kenya on this site all gathered into one place. I have attempted to gather together here as many Kenyan recipes as possible. The current collection represents the largest gathering of Kenyan recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Kenya given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Kenya and its Cuisine

Kenya, officially: Jamhuri ya Kenya; Republic of Kenya is an East African country where the oldest hominid (human-like) fossils have been found. Evidence suggests that the direct evolutionary ancestors of modern humans arose in this country. Kenya's capital and largest city is Nairobi and he country gained independence from Britain on December 12th 1963 and declared itself a republic on December 12th 1964. The country has considerable ethnic diversity and the main groups are: Gky 18%, Luhya 15%, Luo 14%, Kalenjin 12%, Kamba 11%, Kisii 7%, Ameru 6%, Somali 3%, other African (including Swahili people, Pokomo, Giriama, Rabai, Duruma, Chonyi, Digo, Kauma, Taita, Meru, Turkana, Orma (Oromo), Wasanye, Wanyoyaya, Borana, Rendille, El Moran, Malakote, Embu, Teso, Gabra, Ndorobo, Maasai) 13%, non-African (Asian/Desi, Anglo-African/European, and Arab) 1%. Official languages are Swahili and English.

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.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Kenya follows (limited to 100 recipes per page). There are 23 recipes in total:


Page 1 of 1



Baked Millet Biscuits
     Origin: Kenya
Kenyan Beef Stew
     Origin: Kenya
Mtuza wa Samaki
(Baked Curried Fish)
     Origin: Kenya
Baked Millet Flour Bread
     Origin: Kenya
Kenyan Chicken Tikka
     Origin: Kenya
Nyama na Irio
(Meat with Corn)
     Origin: Kenya
Crunchy N'Dizi
(Crunchy Bananas)
     Origin: Kenya
Kenyan Pilau Rice
     Origin: Kenya
Oysters Mombassa
     Origin: Kenya
Green Banana or Plantain Chips
     Origin: Kenya
Kenyan Samosas
     Origin: Kenya
Safari Steak
     Origin: Kenya
Grima Fish Curry
     Origin: Kenya
Kuku na Nazi
(Chicken with Coconut Milk)
     Origin: Kenya
Saladi
     Origin: Kenya
Irio
     Origin: Kenya
M'Baazi
     Origin: Kenya
Steamed Millet Bread
     Origin: Kenya
Karamu Chicken
     Origin: Kenya
Maharagwe
(Spiced Red Beans in Coconut Milk)
     Origin: Kenya
Vegetable Curry
     Origin: Kenya
Kariokor Nyama ya Kuchoma
(Barbecued Meat, as in the Nairobi Market)
     Origin: Kenya
Mombasa Pumpkin Dessert
     Origin: Kenya

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Kenyan recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.


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