kenya Is My Kitchen
KENYA Breakfast Appetizers & Soups
KENYA Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Kenya’s diverse cuisine reflects the influence of its geography, immigration, and trade.
Ugali, sukuma wiki, and nyama choma are popular dishes throughout the country.
Maize, beans, vegetables, and fruits are staple foods in Kenya.
Kenya’s coastal cuisine is renowned throughout the country.
Tea is the preferred beverage for many Kenyans, with chai masala being a popular choice. Kenya is the world’s third-largest tea producer after China and India.
Atta flour
is a finely ground wholemeal flour from South Asia, made from pulverized whole wheat (bran, germ, endosperm included) and used to make soft, pliable flatbreads like roti, chapati, and naan. It's known for its high gluten content, producing stretchy dough, and is traditionally stone-ground (chakki) for a softer texture compared to coarser Western whole wheat flours.
Ugali, sukuma wiki, and nyama choma are popular dishes throughout the country.
Maize, beans, vegetables, and fruits are staple foods in Kenya.
Kenya’s coastal cuisine is renowned throughout the country.
Tea is the preferred beverage for many Kenyans, with chai masala being a popular choice. Kenya is the world’s third-largest tea producer after China and India.
Atta flour
is a finely ground wholemeal flour from South Asia, made from pulverized whole wheat (bran, germ, endosperm included) and used to make soft, pliable flatbreads like roti, chapati, and naan. It's known for its high gluten content, producing stretchy dough, and is traditionally stone-ground (chakki) for a softer texture compared to coarser Western whole wheat flours.
Appetizer Chapati 
Chapati is a round, thin flatbread cooked on a tava (griddle) or pen flame. Unlike naan or paratha, it doesn’t use yeast or baking powder, making it a healthier, everyday bread option.
Chefs make traditional chapati with whole wheat. In contrast, “maida roti” or “roomali roti” uses refined flour known as maida. These versions are softer but not as nutritious.
Chapati vs Naan
Chapati: Unleavened, whole wheat, cooked on tawa (griddle).
Naan: Leavened, uses yeast, baked in tandoor.
Serves: 4
1 cup of water
1 tsp salt
Chefs make traditional chapati with whole wheat. In contrast, “maida roti” or “roomali roti” uses refined flour known as maida. These versions are softer but not as nutritious.
Chapati vs Naan
Chapati: Unleavened, whole wheat, cooked on tawa (griddle).
Naan: Leavened, uses yeast, baked in tandoor.
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
2 cups of atta1 cup of water
1 tsp salt
How to Make Chapati Step by Step
Mix Ingredients: Combine 2 cups of atta, 1 cup of water, and salt.
Knead Dough: Form a smooth, elastic dough.
Rest Dough: Let it sit for 15-20 minutes.
Roll into Circles: Divide into balls, roll into thin
Cook on a hot tava until golden brown.
Cook: Heat a tava, cook each side for 30 seconds, then puff over flame.
Mix Ingredients: Combine 2 cups of atta, 1 cup of water, and salt.
Knead Dough: Form a smooth, elastic dough.
Rest Dough: Let it sit for 15-20 minutes.
Roll into Circles: Divide into balls, roll into thin
Cook on a hot tava until golden brown.
Cook: Heat a tava, cook each side for 30 seconds, then puff over flame.
Main Ugali corn fufu
Ugali is a thick porridge made from white maize meal cooked in water or milk until it becomes a thick dough. A piece of ugali serves as a spoon. Make a dent in the middle (swallow), and spoon a bite of draw soup (ogbono and okra soup are two examples).Ugali can also be made using sorghum, cassava or millet flour.
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.
Serves: 5
4 cups water
½ teaspoon of salt
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.
Serves: 5
Preparation time:5 minutes
Cooking time:15 minutes
2 cups maize flour (coarse cornmeal)4 cups water
½ teaspoon of salt
Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.
Reduce heat and cook on low until the mixture thickens.
Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.
Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.
Reduce heat and cook on low until the mixture thickens.
Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.
Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
KENYA
"May every sunrise hold more promise, and every sunset hold more peace."
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2 Recipes
1 Main dishes
