Kenya is undoubtedly home to several ethnicities, wildlife diversity, scenic sites, internationally acclaimed personalities like Lupita Nyong’o and Eliud Kipchoge, and last but not least, a rich assortment of traditional food.
Regarding the food, there is more than meets the eye when it comes to Kenyan traditional dishes.
Beyond the inviting flavors and tantalizing aromas, Kenyan food traditions play a profound role in bringing people together and serve as a catalyst for unity, generosity, and love.
The country’s culinary traditions also exemplify the incredible diversity found in Kenyan cuisine, reflecting the rich tapestry of the nation’s culture and heritage.
Below is a comprehensive list of 10 fascinating Kenya food traditions you probably weren’t aware of:
1. Communal Meals Preparation
There are occasions where food is prepared in plenty, such as weddings, bride price payments, retirement parties, and funerals.
In such events, the communities come together and share responsibilities for food preparation.
Men are assigned masculine tasks such as splitting firewood and slaughtering goats, cows, or chickens.
On the other hand, women cook and serve the food and wash the utensils afterward.
The youth and younger children help to run small errands like being sent to buy more food items at the kiosk, collecting used utensils, sweeping the venue, etc.
Shared responsibilities in these events foster togetherness and speed up day activities.
2. Cultural Symbolism
As mentioned earlier, Kenya has several ethnicities.
Certain foods hold cultural significance in some ethnicities.
For instance, the Maasai, among other pastoralist communities, highly value meat and milk.
They get meat and milk from their large herds of cattle and goats, symbolizing wealth and abundance. The more cattle one owns, the wealthier they are.
In Kenya’s Coastal region, traditional food like Pilau, Wali Wa Nazi, and Biryani are associated with the Swahili and Arabic culture.
Other foods holding cultural significance in other tribes include Matoke from the Kisii, Omena from the Luo, Mukimo from Kikuyu, and Mursik from Kalenjin.
3. Food as a Symbol of Special Occasions
When you talk of Kenyan celebrations, there must be food to go along with it—from weddings, engagement parties, birthday parties, baptism celebrations, holiday celebrations, baby showers, graduation parties, and other ceremonies you can think of.
There is a wide range of food for all in these ceremonies; all sorts of Kenyan traditional food exist, such as mukimo, nyama choma, pilau, chapati, fish, beef stew, etc.
Those attending can try different dishes, eat to their fill, and carry extra food home.
Kenyans know this for sure…there will always be great food in a ceremony, and they come prepared.
4. A Hospitality Gesture
This another Kenyan food tradition that is often practiced when welcoming guests.
Hosts prepare meals and drinks to welcome guests and make them feel valued and cared for.
Sharing food with guests is also a sign of generosity. Guests can decline or accept food depending on their visit’s duration.
Passing guests may decline food because they are hurrying to get somewhere. However, it is a host’s pleasure when guests accept food and enjoy it.
Also, some guests may carry food shopping and other items when visiting their host as a hospitable gesture for their anticipated visit.
5. Ritual purposes
In some Kenyan communities, particular food is used in cultural rituals to represent something.
Fr instance, some pastoralist tribes make animal sacrifices to please their ancestors or when praying to their gods for favors like rain after a prolonged drought.
The animals are slaughtered, and cooked meat is shared among the members.
Some communities also prepare special meals to honor their deceased, mainly food loved by the departed.
Other rituals like circumcision involve traditional drinks such as busaa and muratina.
Community elders preside over such ceremonies and are the first to eat the prepared meat.
6. Medicinal Purposes
Some Kenyan traditions include food in their healing and cleansing procedures.
There are tribes that add wild or domesticated herbs to food or drinks. The meals are then consumed by individuals needing cleansing or healing of certain illnesses.
Even health practitioners prescribe certain foods when patients are recuperating from various illnesses.
The herbs or plants are believed to contain spiritual power that can drive away evil spirits.
Away from rituals, Christians offer different food items in church as a part of their tithing to thank God for the great harvest and providence.
7. Food Festivals
Different regions in Kenya hold food festivals to celebrate food abundance and showcase their unique dishes.
People gather to sample foods from other communities and learn their recipes.
Fresh produce, cereals like sorghum, rice, millet, fruits, and traditional beverages are displayed for all to celebrate.
Cooks have a chance to make money from the well-prepared meals, and attendees can sample different tribal cuisines.
8. Tea Tradition
Eyebrows will be raised if a Kenyan confesses their dislike for tea.
Are you even Kenyan enough if you don’t love brewed tea?
Being a tea-growing and exporting country, it makes sense why tea is such a big deal in Kenya.
Tea is traditionally almost a must-have beverage in every homestead.
Tea is the first option a host will think of preparing after receiving a guest.
While brewed tea is a national treasure, some tribes, such as the Luhya, are known for their love for tea than others.
It doesn’t matter what hour you show up in one of their homesteads; you will always find tea in giant flasks.
Tea is mainly taken in the morning for breakfast, before and after meals, alongside accompaniment snacks like mandazi and bread.
Also Read: Purple Tea from Kenya: Everything You Need To Know
9. Food Preservation
Not all Kenyans are privileged to own refrigerators; again, some rural areas lack electricity.
That has left most Kenyans with the traditional option of preserving food through salting, drying in the sun, and smoking.
Kenyans can preserve foods like fish, meat, and vegetables through such methods.
The foods can last longer without going bad, preventing wastage.
Some food types also taste better when preserved for later consumption.
Other forms of traditional food preservation in Kenya include fermentation, where vegetables and beverages like milk are fermented to enhance their taste and prolong their shelf-life.
Underground storage for foods like potatoes is another method of preservation where a pit is dug and covered with grass to create a cold environment for the preserved food.
