Kenyan Stew: Ndizi Na Nama

Kenya, a country in East Africa, has a rich culinary tradition that reflects the country's numerous ethnicities, abundant natural resources, and historical influences. The savoury stew, which has evolved through the years to become an intrinsic part of Kenyan culinary identity, is one of the most cherished and iconic dishes in Kenyan cuisine.

Early Kenyan communities relied on items sourced locally, such as grains, vegetables, and game meat. Trade routes brought spices, crops such as maize, and new culinary methods that blended with old habits.

Kenyan stews represent the nation's vibrant past and cultural fusion, whether relishing a Nyama Choma—a grilled pork delicacy—or indulging in a vegetable-rich mukimo. These savoury foods not only tempt the palate but also provide insight into the dynamic past that has defined Kenya's culinary scene.

Preparation Time

45 minutes

Ingredients

Beef or goat meat (cut into chunks)

Paprika

Cayenne pepper 

Salt and black pepper

Lemon juice

Vegetable oil

Garlic (minced)

Ginger (minced)

Rosemary or thyme (chopped)

Preparation