Africa

Kenya is 224,445 square miles – slightly smaller than Texas

Adopted on December 12, 1963.

Black - people of the Republic of Kenya

Red - blood shed during the fight for independence

Green - the country's landscape and natural wealth

Just over 47 million people live in Kenya

It is estimated that 68 different languages are spoken in Kenya. This variety is a reflection of the country's diverse population.

Most languages spoken locally belong to two broad language families: Niger-Congo and Nilo-Saharan.

Other common languages belong to the separate Afroasiatic family and the Indo-European family.

Kenya's various ethnic groups typically speak their traditional tongues within their own communities.

English and Swahili used in communication with other populations and are the “official languages” of Kenya.

Currency: Kenyan shilling

Ethnic Groups: (over 40!)

o Kikuyu 22%,

o Luhya 14%,

o Luo 13%,

o Kalenjin 12%,

o Kamba 11%,

o Meru 6%,

o Other African 15%,

o Non-African 1%

Religion:

o Many people incorporate traditional beliefs into their practice of Christianity, causing some tension between Kenyans and Christian churches.

Located in Eastern Africa, near the Equator - hot/rainy

Southeast Kenya borders the Indian Ocean - seafood

The land regions are varied and range from year-round

snow in the Kenya and Kilimanjaro Mountains to warm,

tropical beaches. Some of the regions are desert, but most

land is rolling grasslands and forests.

In western Kenya, the people living near Lake Victoria (the

second-largest freshwater lake in the world) mainly prepare

fish stews, vegetable dishes, and rice.

Kenya's climate is as varied as the land areas.

Typically, there are two rainy seasons. The highest amount

of rainfall occurs in April and the least rainfall occurs in

January.

The evenings in the Central Highlands can be quite chilly

and the coastal areas are usually hot and humid.

At the beginning of the twenty-first century, a prolonged drought was a major cause of malnutrition, destroying food crops and forcing poorer families to live on meals of maize. This lack of protein results in deficiency diseases, especially with younger children. In children, lack of protein results in poor growth with generalized swelling. A protruding round stomach is a common and visible symptom of severe malnutrition. Skin rashes and hair loss are also common.

About 41 percent of the population of Kenya is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet.

1) Central Highlands and Rift Valley: Most of Kenya’s agricultural output – especially tea – is grown in this region, which has fertile soils and a high annual rainfall in the mountains (up to 3,000mm). This rain feeds into the lakes of the Rift Valley. Average daytime temperatures in Nairobi (altitude 1,661m) are between 21-26C (70-79F)

2) Western Kenya: Western Kenya is hot and wet throughout the year, with annual rainfall over 1,000mm and average daytime temperatures in Kisumu of 27-29C (80-85F).

3) Northern and Eastern Kenya: Here the

land is hot and arid, with vast ‘lake’

beds/deserts of lava, sand, salt and soda.

Average annual rainfall is less than 510mm

and daytime temperatures are mostly in the

30C (86F), soaring to 39C (103F) in some

desert areas.

4) Coastal Belt: Kenya’s beaches are hot

and humid, but tempered with cooling sea

breezes. A narrow plain of land along the

coast is suitable for crops such as fruits,

nuts and cotton, before the terrain becomes

semi-desert. Annual rainfall is usually over

1,000mm and daytime temperatures in

Mombasa average 28-31C (82-88F).

Cattle herding has a long history in

Kenya. Around A.D. 1000, a clan from

North Africa called the Hima introduced

cattle herding. By the 1600s, groups like

the Maasai and Turkana ate beef

exclusively. Cattle provided meat, milk,

butter, and blood.

The Maasai, cattle-herding peoples who

live in Kenya, eat simple foods, relying

on cow and goat products. The Maasai

do not eat any wild game or fish,

depending only on the livestock they

raise for food.

The Kikuyu and Gikuyu grow corn,

beans, potatoes, and greens. They

mash all of these vegetables

together to make irio . They

roll irio into balls and dip them into

meat or vegetable stews.

Corn (or maize) is the staple food of

Kenyans. It is ground into flour and

prepared as a porridge called posho,

which is sometimes mixed with

mashed beans, potatoes, and

vegetables, to make a dish called

irio.

Agriculture plays an important role in Kenya’s economy, accounting for around half of the country’s exports. Tea is the main earner, but vegetables, coffee, fruit, cotton and flowers are also important.

More than 75 percent of Kenyans make some part of their living in agriculture.

While agricultural productivity is declining, Kenya’s population is growing. This poses critical challenges to food security in the country.

Only about 20 percent of Kenyan land is suitable for farming. Most farmers work without basic agricultural knowledge or updated technology and lack adequate financial services.

Hunting for food is often linked to indigenous communities,

for which the hunt also has cultural and possibly religious

implications.

Hunting for trade or recreation is illegal in most of East

Africa, and dealing in wild animal parts is considered illicit

trafficking.

There is no singular dish that represents all of Kenya.

Different communities have their own native foods.

Kenya's religious heritage mirrors its ethnic history. The

majority of Kenya’s population practices Christianity or

Islam. The remainder practice traditional native beliefs.

Christmas in Kenya is a time for social gatherings and food.

Christmas dinner is likely to be fish or nyama choma . Goat

or beef is used for nyama choma , although goat is

considered a greater delicacy. Vegetables, fruit,

and chapattis (flat bread) are often served with chutney

(sauce).

A typical Kenyan chakula (meal) is typically served on a large dish where everyone can reach (using the right hand).

Traditional Kenyan foods reflect the many different lifestyles of the various groups in the country.

Most Kenyan dishes are filling and inexpensive to make. Staple foods consist mainly of corn/maize, potatoes, and beans.

o Ugali (a porridge made of maize) and meat are typically eaten inland, while the coastal peoples eat a more varied diet.

Kenyans are generally friendly and hospitable. Visitors to a

home are usually offered food or tea, and it is considered

impolite to decline.

Kenya is a major producer of tea and coffee. Within the

country, coffee is not as popular as tea or Chai. Most

Kenyans brew their tea with milk and lots of sugar, serving it

scalding hot and very sweet.

Chai Tea

This tasty beverage is served very milky and sweet. The tea, milk, and sugar are put into cold water and brought to a boil.

Ingredients: water, milk, tea leaves, sugar, masala spices

Mahamri

These rich East African donuts have been around for decades. You can find these delicious donuts in large urban areas and among the Swahili people of East Africa. It’s safe to say that these are an all time favorite is Kenya.

Ingredients: egg, sugar, milk, butter, flour, baking soda

Ugali

A traditional Kenyan porridge made of maize and meat that is typically eaten inland.

Ingredients: cornmeal, salt, water (meat and vegetables of choice)

Githeri

Githeri is one of the main staple foods in Kenya. It originates from the Kikuyu tribe of Central Kenya but has quickly become popular all across the country. The dish is basically a bean stew (sometimes with cubes of steak and potatoes mixed in for added flavor and nutrients), very rich in proteins and incredibly healthy and filling.

Ingredients: beans, corn/maize, steak, beef stock, onion, tomatoes, potatoes, tomato paste, cumin, red chili powder, turmeric, salt, pepper, lemon

Nyama Choma

In Kenya, any gathering is an excuse for eating nyama choma, Swahili for "roast meat." From the finest restaurants to roadside shacks, roast goat meat is served up for many occasions, often aided by local beer. Nyama choma is always eaten with the hands, and common side dishes include kachumbari salad and ugali.

Ingredients: goat or beef, oil, warm water, salt

Irio

Native to Kenya, this mash combines potatoes with peas and corn. Easy to prepare and delicious. They roll irio into balls and dip them into meat or vegetable stews.

Ingredients: potatoes, beans, corn, butter, salt, pepper

Chapatis and Chutney

This tasty flat bread is a tasty

snack, appetizer before traditional

Kenyan meals, and can also be

consumed during meals!

Ingredients: flour, water, salt, sugar, oil

Ingredients: mango, ginger, onion, garlic,

tomatoes, carrots, coriander, green

pepper, cucumber, vinegar, oil

Fruits

Kenyan individuals often enjoy

fresh fruits as a delicious dessert

to accompany their meals.

http://freerice.com/

Your turn! Help fight world hunger in your free time by

answering trivia questions!

http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Kenya.html

http://www.everyculture.com/Ja-Ma/Kenya.html

http://www.our-africa.org/kenya

http://www.bootsnall.com/articles/12-11/seeing-and-eating-exotic-animals-in-south-africa.html

http://www.nation.co.ke/newsplex/Hunger/2718262-3419114-format-xhtml-hmane2z/index.html

https://www.feedthefuture.gov/country/kenya

http://allthingskenyan.com/countries/kenya/mandazi-recipe

http://www.takamotobiogas.com/just-for-fun/how-to-recipe-for-the-best-kenyan-chai-tea/

http://www.fauziaskitchenfun.com/recipes/international-cuisine/githeri

http://www.whats4eats.com/grains/ugali-recipe

http://www.whats4eats.com/meats/nyama-choma-recipe