Kenyan Food Recipes

The Kenyan traditional foods is a reflection of the culture and lifestyles of the different tribes of Kenya. Most food are simple and inexpensive to make. Staple food consists mainly of ugali, maize and beans, beef, roasted lamb, pilau, potatoes and rice, among others. This ebook is a collection of over 60 simple and delicious recipes from Kenya.

The Kenyan cuisine is vibrant with its distinctive smell, flavors, spices, ingredients - and even colors. This is a book for food (and photography-) lovers: it is for the home cook who wants to dip his or her toes into the wonderful world of the Kenyan cuisine. It is for the experienced lover of Kenyan food as it offers a nice mix of authentic and experimental. And it is for the traveler either en route to Kenya or returning from that country with a longing to extend the holiday-vibe.Explore the Kenyan Kitchen covers the many facets of the Kenyan cuisine from snacks, salads and main courses up to desserts and beverages, tempting the reader to drop whatever they're doing, and rush to the kitchen straight away. You will find traditional dishes such as the classic Kenyan beef stew, kachumbari or beef samosas, while also falling in love with new tasty sensations: cinnamon coconut custard, mkate wa maji (Kenyan Crepes) or deep fried tilapia.Mary is the creator and culinary mastermind behind the highly successful blog All Kenyan Recipes, where she takes the reader on a delicious journey all the way to the heart of the Kenyan cuisine.After growing up in Kenya, Mary moved to Switzerland where she still lives with her family. She is a blogger, a food-stylist, a photographer, a passionate cook and a mom. Her recipes strive to preserve the unique tradition of Kenyan cuisine, while adding a modern touch and making them accessible to the world. Chaluka Chema! (Swahili for "Good appetite")

Explore the Kenyan Kitchen - Authentic Recipes for the Home Cook is a collection of the very best of Kenyan recipes and it has easy, step-by-step well explained instructions on how to prepare each recipe. It also includes colourful photos - all of which are photographed and hand edited by me and a pantry list on things one should have for the daily use.The perfect cookbook for the home cook, this book is also geared towards anyone who would like to explore the Kenyan Kitchen in a deeper authentic way.

The Kenyan cuisine is vibrant with its distinctive smell, flavors, spices, ingredients - and even colors. This is a book for food (and photography-) lovers: it is for the home cook who wants to dip his or her toes into the wonderful world of the Kenyan cuisine. It is for the experienced lover of Kenyan food as it offers a nice mix of authentic and experimental. And it is for the traveler either en route to Kenya or returning from that country with a longing to extend the holiday-vibe.Explore the Kenyan Kitchen covers the many facets of the Kenyan cuisine from snacks, salads and main courses up to desserts and beverages, tempting the reader to drop whatever they're doing, and rush to the kitchen straight away. You will find traditional dishes such as the classic Kenyan beef stew, kachumbari or beef samosas, while also falling in love with new tasty sensations: cinnamon coconut custard, mkate wa maji (Kenyan Crepes) or deep fried tilapia.Mary is the creator and culinary mastermind behind the highly successful blog All Kenyan Recipes, where she takes the reader on a delicious journey all the way to the heart of the Kenyan cuisine.After growing up in Kenya, Mary moved to Switzerland where she still lives with her family. She is a blogger, a food-stylist, a photographer, a passionate cook and a mom. Her recipes strive to preserve the unique tradition of Kenyan cuisine, while adding a modern touch and making them accessible to the world. Chaluka Chema! (Swahili for "Good appetite")

This delicious collection of tasty regional recipes, intriguing cultural tidbits, and drool-worthy photos will tempt food lovers everywhere to embark on aculinary journey.Each chapter is filled with beautiful and sensual memories, like the smell of roasting coffee and the perfume of baking bread on a cool Italian morning; cultural highlights, such as the reason Romanians from Bucovina add potatoes to their polenta; insights into deeply rooted traditions, like the origins of the famous Argentine asado; and, of course, scrumptious recipes, many of which,like the South African bobotie, have been handed down for generations.So grab your skillet! We are heading to the kitchen to explore the world!

This book will enlighten you on foods that you should try if you travel to Kenya. Moreover, you should definitely try the recipes and be your own chef. That's a better idea, don't you agree? This book has a total of 30 recipes of traditional foods, desserts, puddings, and salad. Most of the foods listed are normally familiarized with certain origins in Kenya. But over time, everyone started embracing each other's tradition and started sharing their beliefs, meals, and customs. I hope you will enjoy reading the book and have a better glimpse of the kinds of foods taken in Kenya. The Kenyan recipes should be a must-try. Enjoy the book.

Complete absence or existence of limited quantified recipes has negatively impacted on optimal gains from dietary activities being promoted by the Ministry of Health (MoH) and Ministry of Agriculture, Livestock and Fisheries (MoALF) towards alleviating food and nutrition insecurity, and ultimately malnutrition. The lack of reliable quantified recipes in the country may have therefore led to incorrect nutrient intake estimations resulting in erroneous nutrient adequacy estimations in populations and eventually, inaccurate programming decisions. It is on this premise that Food and Agriculture Organization of the United Nations (FAO) supported the government in documenting commonly consumed recipes, which were quantified with ingredients, preparation methods and yield factors. This book is a detailed account of commonly consumed dishes featuring a diversity of mixed ingredient recipes from across Kenyan communities. These recipes were selected based on frequency of use and so the most commonly used recipes are featured. The book was developed side by side with the revised Kenya Food Composition Tables (KFCT) and so nutrient calculations for mixed recipes featured were drawn from the revised Kenya Food Composition Tables (KFCT), 2018. This first version of recipes book covers a total of 142 mixed recipes. The main components of the book include for each recipe a list of ingredients with household measures, the preparation and cooking method, cooking time, nutrient profile per 100g of recipe, servings and a photograph of the final dish. In addition, individual recipes have been grouped into broader categories for ease of reference. Recipes that are common among urban dwellers have also been captured. Recipes that apply to infants particularly have been indicated in the recipe introductions. Of note about infant recipes is that the information received during focus group discussions revealed that most of the recipes consumed by the entire family are also eaten by infants above 6 months and children. A full nutrient profile, nutrient calculations, yield factors and retention values are provided per recipe. Of note, the recipes in this book were developed to serve a minimum of four people. There is still room for continued review and inclusion of more recipes that will provide a wide representation of the Kenyan Cuisine, give correct information on the population diet, holistically tackle malnutrition, inform current programming and influence policies, and consequently address chronic and acute malnutrition in the country in a more sustainable way.

Fifth-generation Tanzanian Shereen Jog shares her recipes for delicious soups, salads, main meals and desserts in this East African-inspired cookbook. Bursting with the spices and flavours of East Africa and India, from where a large portion of the population originated, these recipes will inspire everyone to cook mouth-watering meals for their family and friends. The traditional East African favourites in this book have evolved over the years to account for the growth of the region and the various additional cultures that have been imbibed. East Africa has one of the world's fastest-growing populations, and the new younger generation is worldly wise and thoroughly modern. Their exposure to global trends means that a new wave of locally enjoyed cuisine is gaining in popularity across the region. The recipe selection in this book is therefore as modern as it is traditional, as healthy as it is wholesome, as organic as it is contemporary - and is influenced by the different cultures found in Tanzania as well as by Shereen's travels around the world.