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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]
The traditional method of eating ugali (and the most common in rural areas) is to roll a lump into a ball with the right hand and then dip it into a sauce or stew of vegetables or meat. Making a depression with the thumb allows the ugali to scoop, and wrap around pieces of meat to pick them up in the same way that flatbread is used in other ...
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 ...
A traditional Algerian and Moroccan soup of Maghreb. Harqma: Maghreb (Northwest Africa) A soup or stew prepared using lamb. Hawawshi: Egypt: A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two ...
The current Deputy President of Kenya, Prof. Kithure Kindiki, is a Meru. Still, members of the community have always held some key and strategic positions in the government. In the early years of Kenya's independence, the Meru were in the Gikuyu, Embu, and Meru Association, a political mobilization outfit formed during the reign of Jomo ...
Pages in category "Kenyan cuisine" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. ...
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees, such as the African senna, which add flavor to the fermented milk.
Nyama choma traditions are very different from that of a barbecue, even if the method of food preparation is much similar. In Kenya, goat meat is preferred, but beef is also used. [3] Wood and charcoal is seen as the best method to cook the meat as compared to gas grills.