By: John S. Morlu II, CPA
If you want to understand a country, don’t start with its politics.
Start with its plate.
And in Kenya? That plate is busy. Spicy. Smoky. Grilled. Fried. Barbecued. And sometimes eaten with your hands behind the wheel of a boda boda.
Maize: The King of the Land
Maize is more than a crop — it’s a way of life.
- Ugali: Kenya’s national carb brick. Made from maize flour and water. Feeds the stomach and the soul. It’s eaten by everyone, everywhere — from CEOs to the guy selling scratch cards outside Safaricom. It’s not just a dish, it’s a rite of passage.
- Roasted maize: Sold on every street corner. Charred, smoky, and handed to you with a pinch of salt and lime. The Kenyan version of a power snack. Often eaten while standing, talking politics, and dodging reckless boda bodas.
- Githeri: A mix of maize and beans. The humble dish that once fueled schoolchildren and revolutionaries alike. If you haven’t had cold githeri out of a plastic bowl during a family meeting, you haven’t lived.
Maize shows up at every table. It’s the Beyoncé of Kenyan food — even when it’s not the main act, it’s somewhere in the background.
Nyama Choma: The Unofficial Religion
Nyama choma (roast meat) is not food. It’s an experience.
- The grill is sacred.
- The chef is respected.
- The goat? Sorry, goat. You were delicious.
Served with kachumbari (tomato, onion, and chili salsa) and ugali, nyama choma is eaten with your fingers and your full chest. It’s not about politeness — it’s about joy.
Every major decision in Kenya happens around a plate of choma. Land deals, wedding proposals, corporate mergers… all seasoned with smoke. If you attend a barbecue and the meat runs out? That’s a national tragedy.
Choma joints can be found from the backstreets of Nairobi to highway pit stops with goat legs hanging like trophies. The aroma? Better than cologne.
Sukuma Wiki: Stretch That Week
Sukuma wiki literally means “push the week.” It’s sautéed kale — the veggie that shows up whether you invited it or not.
It’s what you eat when payday is too far and the meat budget has ghosted you. But with the right seasoning, onions, and a bit of tomato magic, sukuma wiki transforms from backup dancer to headliner.
Some people add milk. Others fry it with garlic. And everyone has that one cousin who claims their sukuma “slaps harder.” In reality, they all taste the same — with love.
Chips Funga: The Unexpected Ending
Let’s talk about chips funga — slang for taking fries and a date home after a night out.
It means:
- “I got fries.”
- “And someone to share them with.”
- (Or not.)
Chips funga is more than a meal — it’s a lifestyle. An economy. A social contract that includes hot oil, romance, and sometimes, heartbreak.
You’ll find Nairobi’s most profound relationships started over late-night fries and soda in plastic cups.
More Kenyan Culinary Delights
- Chapati: The flatbread that spun off from Indian influence and went rogue. Soft, flaky, rolled like destiny. Often used as a spoon. Or plate. Or napkin.
- Mandazi: East Africa’s answer to donuts — minus the glaze, plus 100% more hustle. You eat one, you eat ten.
- Mutura: Blood sausage grilled on the roadside. For the brave, the bold, and the already full. You’re not Kenyan until you’ve had mutura with your hands and wiped your mouth with your sleeve.
- Samosas: Stuffed triangles of joy. Breakfast, lunch, or bribe? All three. Schoolchildren trade them like currency.
- Matumbo: Tripe. Cow stomach. Smells like an argument. Tastes like tradition. Often served at weddings — usually at 3 a.m.
Fun Food Facts & Local Wisdom
- Every street has a mama selling chips mwitu (rogue fries). No license. Just oil and faith.
- “Tea” is not just tea. It means full-fat milk, 3 tablespoons of sugar, and maybe a little tea leaf. It’s a meal, not a beverage.
- A Kenyan will feed you until you regret asking. Hospitality here is a moral obligation.
- Saying no to more food is considered both rebellion and witchcraft.
- The more plastic chairs a restaurant has, the better the food.
- Don’t judge a food joint by its walls — judge it by the crowd and the smoke.
Food Is Community. Food Is Power.
In Kenya, food isn’t just survival — it’s identity.
It’s the sound of onions sizzling in the distance. The smell of chapati from a neighbor’s window. The unspoken rule that nobody leaves hungry.
From roadside grills to wedding buffets to that auntie who always “just cooked a little something” — Kenyan food doesn’t whisper. It testifies.
And remember: if you’re offered seconds, say yes. Even if you’re full. That’s how peace is kept.
Next up in Chapter Eight:
“The Nairobi Vibe: Concrete Jungle Where Hustlers Dream and Matatus Scream.”
About the Author
John is an entrepreneur, strategist, and founder of JS Morlu, LLC, a Virginia based CPA firm with multiple software ventures including www.FinovatePro.com, www.Recksoft.com and www.Fixaars.com . With operations spanning multiple countries, John is on a mission to build global infrastructure that empowers small businesses, entrepreneurs, and professionals to thrive in an increasingly competitive world. He believes in hard truths, smart execution, and the relentless pursuit of excellence. When he’s not writing or building, he’s challenging someone to a productivity contest—or inventing software that automates it.
