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Githeri (Gĩtheri), also called muthere or mutheri, is a traditional Kenyan meal consisting of maize and legumes (primarily beans) mixed and boiled together. [1] The maize and beans are mixed in a sufuria, a type of pot, with water added, and the mixture is boiled until fully cooked. [2]
A famine food of Ghana made from dried and pounded manioc root. Kuli-kuli: Nigeria, Cameroon: A Hausa food that is primarily made from peanuts. It is a popular snack in Nigeria. Kushari: Egypt: Made from rice, lentils, chickpeas and macaroni covered with tomato sauce and fried onions. Lablabi: Tunisia
Pages in category "Kenyan cuisine" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. ...
A traditional Kenyan drum, similar to the Djembe of West Africa. Kenyan dancers performing a traditional dance. Kenya is home to a diverse range of music styles, ranging from imported popular music, afro-fusion and benga music to traditional folk songs. The guitar is the most popular instrument in Kenyan music, and songs often feature intricate ...
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Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island. [21] Meats include chicken, beef and fish, and curry dishes are common. [21] A common food is laoka, a mixture of cooked foods served with rice. Laoka are most often served in ...
The Autoimmune Protocol (AIP) diet is an elimination diet designed to help reduce inflammation, manage symptoms and improve quality of life for people with autoimmune diseases.
In Kenya, a smidgen of thick ugali is grasped in hand and the thumb is depressed in the center to form a spoon for scooping—a form of edible silverware. While the thumb and fingers may get a bit messy with this method, the way of eating food is culturally significant in the region.