Nairobi Nairobi County, Kenya Travel Guide
The staple diet across Kenya is largely based on maize (corn), forming the foundation of many meals. Over centuries, trade routes and colonial interactions introduced new ingredients and culinary techniques.
Indian spices, Arab rice dishes, and British culinary habits all contributed to the evolution of Kenyan food, establishing an unique fusion. Nairobi showcases these influences prominently, with a broad representation of national cuisine.
Maize flour, used to make ugali, forms the most prominent staple. Beans, potatoes, and grains of rice are also widely consumed. Chapati, a flaky flatbread, serves as a common accompaniment.
"Sukuma wiki" (collard greens), kale, cabbage, and spinach are frequently featured, often sautéed with onions and tomatoes.
Beef and goat ("mbuzi") are popular, typically grilled. Chicken ("kuku") and fish (specifically tilapia and Nile perch from freshwater lakes) also feature prominently.
A stiff porridge made from maize flour, water, and sometimes millet flour. It forms the most significant staple food, typically served with a stew or greens.
Find it everywhere, especially in neighborhood places to eat.
Collard greens or kale, sautéed with onions and sometimes tomatoes. What it is called translates to "push the week," indicating its affordability.
It accompanies almost any meal.
Roasted or grilled meat, usually goat or beef, a national delicacy. Often served with ugali and "kachumbari" (a fresh tomato and onion relish).
Widely available in dedicated "nyama choma" joints, many in Westlands and Lang'ata.
Deep-fried pastry triangles filled with spiced minced meat or vegetables. A popular snack.
Kenyan doughnuts, lightly sweet and often eaten for breakfast or as a snack with tea.
Upscale experiences with refined menus and ambiance.
Popular spots that give good food and value.
Authentic and affordable culinary experiences.
Excellent Indian restaurants like Haandi, Open House, and Anghiti present authentic flavors.
Widely available and highly recommended.
Numerous Italian restaurants, including About Thyme, Mama Mia, and Lucca at Villa Rosa Kempinski.
Find Chinese, Japanese, Thai, Ethiopian, Somali, Middle Eastern, and American options readily available.
Often light: tea, bread, or mandazi.
Main meal for many, 12:00 PM - 2:00 PM.
Generally later, from 7:00 PM onwards.
Major chains for local/international groceries.
Widely available, especially in areas with a significant Muslim population (e.g., Eastleigh) and many upscale restaurants.
A large number of meat products are certified Halal.
Very limited availability. Travelers requiring kosher food may need to self-cater or source from specialized stores.
Plan in advance.
Chai (Tea): Sweet, milky tea, brewed with spices, serves as a national drink and daily ritual.
Tusker Beer: Kenya's most popular local beer brand, widely available.
Beyond simply eating, Nairobi has opportunities for culinary immersion.
While limited, some boutique hotels or specialized tour companies have classes focusing on traditional Kenyan cuisine, giving hands-on experience.
Various local operators have guided food tours. These explore markets and local eateries, often focusing on street food or specific neighborhoods, giving insights into local culinary practices.
Has an unique "Nyama Choma" (grilled meat) experience, featuring an array of meats carved at your table. It is a tourist hotspot presenting an unforgettable, if somewhat theatrical, dining adventure.
Some lodges within or bordering the park have unique dining experiences with wildlife views, making it feasible to enjoy a meal while observing animals.
Coffee & Tea Farm Tours: Several farms on the outskirts of Nairobi (e.g., in Kiambu or Limuru) have tours. Learn about cultivation and processing, and sample fresh coffee or tea. These provide a relaxing escape from the city.
Occasional food festivals or culinary events happen in Nairobi, especially at larger malls or exhibition centers. Check local listings upon arrival for any events coinciding with your visit.
When dining, communicate any allergies or dietary restrictions clearly to the servers. This helps avoid misunderstandings and ensures a comfortable meal.
