Kenya What To Eat
Kenyan food is starch based, with millet, sorghum and corn. Arabs, who mainly settled in the coastal areas, brought many spicy dishes, while British and Indian immigrants influenced the local diet by adding boiled vegetable and curries to the pot. Favourite dishes include beef, fish or yam stew with coconut rice; oysters; potatoes mashed with corn, peas or beans and spinach; Indian-influenced birianis (with mutton, beef, goat or chicken, pawpaw and an array of spices), chapatis and samosas; and mutura (large intestines stuffed with leftover pieces of seasoned meat).
There is a huge choice of good-quality restaurants in Nairobi - African, European, Asian and fast food. Before you visit any Nairobi restaurant, try to take a quick trip to the City Market. The quality and variety of vegetables and fruits in Kenya is wonderful, and the market is an ideal shopping place for picnics, but be prepared to haggle over prices. Out of Nairobi on safari, the restaurant choices are few but the lodges offer bountiful food. Unfortunately the restaurants in Lamu aren't fantastic, though sometimes you can find a really excellent Swahili seafood dish, or delicious tree oysters, prized off half-submerged mangroves. Fresh juices are great, notably the lip-puckering tamarind. The choices for dining in and around Old Mombasa are legion: Chinese and Indian restaurants abound, and some beach hotels offer unexpectedly ritzy grill rooms.