When the Portuguese arrived in 1496 on the coast of Kenya, they introduced foods from newly discovered Brazil. Maize, bananas, pineapple, chilies, peppers, sweet potatoes, and cassava were brought in and became local staples. The Portuguese also brought oranges, lemons, and limes from China and India, as well as pigs.

Around AD 1000, a clan from North Africa called the Hima introduced cattle herding. By the 1600s, groups like the Maasai and Turkana ate beef exclusively. Cattle provided meat, milk, butter, and blood. When the Europeans arrived at the shores of Kenya, they brought with them white potatoes, cucumbers, and tomatoes.

The British imported thousands of Indians for labor, and curries (spicy dishes made with curry spice), chapattis (a flat, disk-shaped bread made of wheat flour, water, and salt) and chutneys (a relish made of spices, herbs, and/or fruit) became a traditional way of life for many Kenyans.

In this section we feature some of these recipes and usher you into the rich history of their origin. We have recipes such as the popular nyama choma, mutura, githeri and some coastal delicacies like coconut rice, kashata and many others.

Do you have original local recipes you have developed? Tell us about them.