Kenyan recipes to try at home

These are the recipes Kenyan families cook every week, written for a U.S. kitchen and a U.S. grocery store. They are built for Kenyans abroad who want the taste of home, for travelers who came back missing a dish, and for anyone curious. Quantities are in U.S. measures, and each recipe notes what to buy if your store does not stock the Kenyan ingredient. Most serve four.

Start with the classic plate of ugali, sukuma wiki and kachumbari, add a beef stew, and you have a Kenyan dinner. For a celebration, make pilau. For a coast weekend, make coconut fish and mahamri-style mandazi. Our dish pages tell the stories behind the food; this page is the kitchen.

U.S. pantry substitutions

Ugali

The country's staple. You need a heavy pot and a sturdy wooden spoon. Serves 4.

• 4 cups water
• About 2 1/2 cups white maize meal or fine white cornmeal, plus a little extra
• Bring the water to a rolling boil over medium-high heat. Lower to medium
• Sprinkle in 1 cup of the meal while stirring to make a smooth, thin porridge. Let it bubble for 2 to 3 minutes
• Add the rest a handful at a time, pressing and folding the mass against the side of the pot, until it is stiff, smooth and pulls away from the pot, 8 to 10 minutes. Add a spoonful more meal if it is still soft
• Turn it onto a plate, shape into a dome with a wet spoon, and serve hot with stew and greens

Sukuma wiki

Push the week: the everyday greens. The trick is slicing the leaves very thin. Serves 4.

• 1 large bunch collard greens or kale (about 1 pound)
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 3/4 teaspoon salt, or to taste; optional pinch of bouillon powder
• Wash the greens, cut out the thick stems, stack the leaves, roll them tight and slice into ribbons about 1/8 inch wide
• Fry the onion in the oil over medium heat until soft and golden, about 5 minutes. Add the tomatoes and cook until soft, 3 to 4 minutes
• Add the greens and salt, toss well, cover and cook 5 to 7 minutes, stirring once, until tender but still bright green

Kachumbari

The fresh salsa that goes with nyama choma, pilau and almost everything else. Serves 4.

• 3 ripe Roma tomatoes, thinly sliced or diced
• 1 medium red onion, thinly sliced
• 1 small hot chili or half a jalapeño, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lemon or lime, and 1/2 teaspoon salt
• Rub the onion with a pinch of salt, let it sit 5 minutes, then rinse and drain; this softens the bite
• Toss everything together just before serving. Add a diced avocado or cucumber if you like

Chapati

Kenyan chapati is soft and layered, thanks to oil rolled into the dough. Makes 8.

• 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon sugar
• 2 tablespoons vegetable oil for the dough, plus about 1/4 cup for layering and cooking
• About 1 cup warm water
• Mix the flour, salt, sugar and 2 tablespoons oil. Add water gradually and knead 8 to 10 minutes into a soft, smooth dough. Cover and rest 30 minutes
• Divide into 8 balls. Roll each into a thin 8-inch circle, brush with oil, roll it up like a rope and coil the rope into a snail. Rest 15 minutes
• Roll each coil into an 8-inch round. Cook in a dry skillet over medium-high heat until bubbles appear, about 1 minute; flip, brush with oil, flip again and press with a spatula until golden spots appear on both sides
• Stack under a clean towel. Kenyan cooks scrunch the stack between their hands to open the layers

Kenyan beef stew

The everyday stew for ugali or rice. Kenyan cooks boil the beef first, then fry and simmer it. Serves 4 to 6.

• 2 pounds beef chuck, cut into 1-inch cubes, and 1 teaspoon salt
• 2 tablespoons oil, 1 large onion (chopped), 3 cloves garlic and 1 tablespoon ginger (both minced)
• 3 tomatoes, grated or chopped (or one 14.5-ounce can diced tomatoes) and 2 tablespoons tomato paste
• 1 teaspoon curry powder, 2 carrots (sliced), 1 green bell pepper (diced), 2 potatoes (cubed, optional), cilantro
• Simmer the beef with the salt in 3 cups water, covered, for 45 to 60 minutes until nearly tender. Keep the broth
• In a large pot, fry the onion until golden, then the garlic and ginger for a minute. Add the tomatoes, paste and curry powder and cook until thick, about 5 minutes
• Add the beef, about 2 cups of its broth, the carrots and potatoes. Simmer uncovered 20 to 25 minutes, adding the pepper for the last 5. Season and finish with cilantro

Pilau

The celebration rice. The color comes from deeply browned onions, so do not rush them. Serves 6.

• 1 1/2 pounds beef chuck or bone-in goat, in small pieces, simmered in 4 cups salted water until tender (about 1 hour); keep the stock
• 2 cups basmati rice, rinsed and soaked 20 minutes, then drained
• 1/4 cup oil and 2 large onions, thinly sliced
• Whole spices: 1 tablespoon cumin seeds, 6 cardamom pods (cracked), 6 cloves, 1 cinnamon stick, 1 teaspoon black peppercorns; or 1 1/2 tablespoons ready-made pilau masala
• 5 cloves garlic and 1 tablespoon ginger, minced; 1 1/2 teaspoons salt; 2 potatoes, quartered (optional, coast style)
• Fry the onions in the oil over medium heat, stirring, until deep brown, 12 to 15 minutes. Add the whole spices for 1 minute, then the garlic and ginger
• Add the meat and potatoes and fry 3 minutes. Add the rice and stir gently for 2 minutes
• Pour in 3 1/2 cups of the hot stock (top up with water) and the salt. Bring to a boil, then cover tightly and cook on the lowest heat for 20 minutes. Rest 10 minutes, then fluff and serve with kachumbari

Githeri

Maize and beans, the school-lunch classic of central Kenya. Our shortcut uses cans. Serves 4 to 6.

• Two 15-ounce cans red kidney beans and two 15-ounce cans white hominy (or 3 cups frozen corn), drained
• 2 tablespoons oil, 1 onion (chopped), 2 tomatoes (chopped), 1 carrot (diced), 1 teaspoon curry powder, salt
• Optional: 2 potatoes, cubed, and a handful of chopped greens
• Fry the onion until soft, add the tomatoes and curry powder, and cook until saucy. Add the carrot and potatoes with 1 cup water and simmer 10 minutes
• Add the beans and maize, simmer 10 more minutes until thick, add the greens for the last 3, and season
• From dried: soak 1 1/2 cups dried beans and 1 1/2 cups dried whole maize overnight and boil until tender, 2 to 3 hours, before you start

Swahili coconut fish

Fish in coconut and tamarind, in the style of samaki wa kupaka. Serve with coconut rice. Serves 4.

• 1 1/2 pounds firm white fish fillets (snapper, tilapia or cod)
• Marinade: juice of 1 lime, 2 cloves garlic (crushed), 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder
• Sauce: 2 tablespoons oil, 1 onion (chopped), 2 tomatoes (chopped), 1 tablespoon ginger-garlic paste, 1 green chili, 1 teaspoon each ground cumin and coriander, 1/2 teaspoon turmeric
• One 13.5-ounce can coconut milk and 1 tablespoon tamarind paste (or extra lime juice); cilantro to finish
• Marinate the fish 20 minutes. Sear in a hot oiled pan or under the broiler, 2 to 3 minutes per side, and set aside
• Fry the onion until soft, then the ginger-garlic paste, chili and spices for 1 minute. Add the tomatoes and cook down, then the coconut milk and tamarind. Simmer 10 minutes
• Return the fish, spoon the sauce over and simmer 5 minutes. Coconut rice: cook 2 cups basmati in one can of coconut milk made up to 3 cups with water, plus 1 teaspoon salt

Mbaazi za nazi

Pigeon peas in coconut, the coast breakfast with mandazi or mahamri. Serves 4.

• Two 15-ounce cans pigeon peas (gandules), drained
• 1 tablespoon oil, 1 small onion (chopped), 1 tomato (chopped), 1 green chili (split), 1/2 teaspoon turmeric
• One 13.5-ounce can coconut milk, salt to taste
• Soften the onion in the oil, add the tomato, chili and turmeric, then the peas and coconut milk. Simmer gently 15 minutes until creamy, and season

Mandazi

Lightly sweet fried dough with cardamom and coconut milk; shape them into triangles and they become the coast's mahamri. Makes about 24.

• 3 cups all-purpose flour, 1/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cardamom, 1/4 teaspoon salt
• 1 large egg, 3/4 cup coconut milk (plus a splash more if needed), 2 tablespoons melted butter or oil
• Vegetable oil for frying
• Mix the dry ingredients. Add the egg, coconut milk and butter and knead 5 minutes into a soft, smooth dough. Cover and rest 30 minutes
• Roll out 1/4 inch thick and cut into triangles or squares
• Fry in oil at 350°F, a few at a time, turning once, until puffed and golden, 2 to 3 minutes. Drain and serve warm with chai

Kenyan chai

Boiled, not steeped. Makes 2 large mugs.

• 1 cup water and 1 1/2 cups whole milk
• 2 teaspoons loose strong black tea (or 2 tea bags)
• 2 to 3 teaspoons sugar, or to taste
• Optional: a 1-inch piece of ginger, grated, and 2 cardamom pods, cracked
• Boil the water with the ginger and cardamom for 2 minutes. Add the tea and boil 1 minute
• Add the milk and bring back to a boil, watching closely so it does not boil over. Simmer 1 to 2 minutes, stir in the sugar, strain and serve

Nyama choma at home

In Kenya it is salt and charcoal only. This version adds an optional marinade and an oven method for winter. Serves 4 to 6.

• 3 pounds bone-in goat or lamb shoulder, cut into large pieces, or beef short ribs
• 1 tablespoon coarse salt
• Optional marinade: juice of 1 lemon, 3 cloves garlic and 1 tablespoon ginger (grated), 1 teaspoon black pepper, 1 tablespoon oil; rub on and chill 2 hours or overnight
• Grill: set up charcoal for medium, indirect heat and roast the meat slowly with the lid on, turning every 10 minutes, for 1 to 1 1/2 hours, until browned and tender
• Oven: roast on a rack at 325°F for 1 1/2 to 2 hours, then broil 4 to 5 minutes a side to crisp
• Chop into bite-size pieces on a board and serve with salt, kachumbari and ugali

More to come

Samosas, mukimo and the community dishes of the Luo, Luhya, Kalenjin and Kamba have their own pages as we add them. If your family makes a dish differently, and every Kenyan family does, we would like to hear it. And if you want to learn from a Kenyan cook in a Kenyan kitchen, see our cooking classes.

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