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

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner