When we go to Kenya, the food will definitely be different from Dutch 'stamppot', kroketten, and peas soep. Not to mention all of the sweets such as syrup waffles, liquorice, 'speculaas'.
Let's find out what typifies the Kenyan cuisine and if it looks like something we could enjoy for a longer period of time.
First of all there is chapati. Chapati is flat-bread that originates from India. They are mostly eaten for dinner together with green grams (very small green peas) or fried cabbage. From experience we can say they are absolutely delicious!
Second is ugali. This is Kenya's main staple food. It's cornflour cooked with water into a very thick porridge, almost bread like. It's probably the cheapest food available and very filling. It's normally eaten for dinner together with cabbage or sukuma wiki (kale with onions and tomatoes).
Then there are the mandazis. A mandazi is dough, cut into a triangle, and then deep fried. It's very similar to an oliebol, but then less big. When they can afford it, Kenyans love to eat this for breakfast or with tea.
Lastly, matoke. Matoke is a dish that is mainly found in Western Kenya, but can sometimes also be found in other parts of the country. It's made up of plantain bananas cooked in oil with garlic, meat, onions and tomatoes.
Kenya has many more special dishes which are worth showing, but for now this gives a good overview of some of the highlights of the Kenyan cuisine. Generally speaking we can say that the food is very carb-rich and low in vegetables. Meat is consumed when people can afford so, and then this is mostly goat or beef.