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Kenya
Food, Dining, & Drinks
Dining Etiquette
To fit in at a dining table in Kenya, you must be observant,
because table etiquette here varies drastically from one house to the next. Differing
socio-economic classes, location, and local ethnicity contribute far more in determining
behavior than does anything else, and in a country with 42 ethnicities, that's a
lot to learn. Your best course of action is just to arrive open-minded and follow
the lead of your hosts, although there are a few general rules to follow and in
business settings, the following rules are a good beginning standard.
If invited to a local's house show up on time, leave your shoes at the door
and bring a small gift like a dessert or flowers. Your host will probably show you
to your seat, but don't sit down until you wash your hands and the other diners
have arrived and are at their seats. In predominantly Muslim areas you may only
dine with people of your same sex. In more conservative homes the men will eat first,
then the table will be cleaned and the women will eat. Muslims also don't eat
pork, so if at a restaurant avoid ordering an pork products when you're with
Muslims.
As you sit down you may notice that there are no glasses on the table, eating and
drinking at the same time is considered rude by most Kenyans so you won't get
anything to drink until the meal is finished. Guests are typically served first;
take a small amount of everything, turning down food is rude and second servings
are common. Only after everyone is served and the oldest male begins eating should
you begin and when you do, be sure to follow the locals' leads; if eating with
your hands, most Kenyans use only their right hand.
Once your plate is cleaned (and you should finish all the food on your plate), feel
free to let out a belch, which symbolizes satisfaction, but don't overdo it,
a small one will do. At this time drinks will probably be served and the host typically
gives a toast, which the honored guest is expected to reciprocate. If this is you,
thank and compliment the host and the cook.
As everyone began together, leave together as well; don't leave the table until
everyone does and before leaving, wash your hands once more. If you're dining
out, the person who initiated the meeting is expected to pay for everyone.
For restaurant tipping information, read Kenya's
Expenses &
Tipping section.
History & Influences
Kenyan food is almost entirely based on what is locally available, which means their
diet primarily consists of grains and meats. The second influential aspect is determined
by the ethnic group, as each has various style, spices, or ingredients they use
more or less often.
Kenyan food has very few outside influences. Some ingredients have been introduced
and, since they grew well in Kenya, have become popular, like corn. The
Indians have made an impact, but more through the introduction of Indian
restaurants rather than any true alteration to Kenyan food, although some spices
have been added to traditional dishes. Likewise, the Muslims, from both
Oman and northern Africa, have changed the diet, but again with little significance.
The final outside group to influence the region was the
British, who gave Kenya many of their table manners
and increased the popularity of tea.
Staple Foods
Ugali: cornmeal cooked until it is a dough- or sticky rice-like
texture
Regional Varieties & Specialties
Indian Ocean Coast: more Muslims so no pork & more Indians
so less meat in general
Drinks
Tea and coffee are both popular in Kenya. The water is
best drank from a bottle, since the ground water is polluted in most areas.
Many Kenyans don't drink alcohol, especially along the coast, but those who do tend
to prefer beer over other liquors.
This page was last updated: July, 2011