Kenya’s food culture is dynamic and evolving, based on both local and foreign influences. On the local front, we know that different cultural groups in Kenya
have their own foods and unique ways of preparing them.

This diversity also makes it difficult for us to talk about a Kenyan cuisine in the same way that we might talk about Ethiopian, Nigerian, or Indian cuisine. As
some arguments go, we can trace the state of our food culture to colonization. Some people argue that colonialism limited or popularized some foods including maize and legumes which diminished local cuisines. This is said to have had some serious effects including malnutrition, poor feeding, and poor health. Others have said that it has contributed to droughts. However, Kenya’s coastal region has continued to distinguish itself through its cuisine, as a result of which it has become and remained a popular food destination.

In this episode Kamau Wairuri speaks to Mariah Sudi, a social scientist based both in Nairobi and Malindi, to gain a deeper understanding of the food culture in Kenya’s coastal region. They discuss the history of Kenyan foods including the role colonialism played in shaping them, the confluence of cultures at the coast and their impact on the coastal cuisine as well as the gender dynamics that shape how food is prepared, served and consumed in the region.

The episode is based on Maria’s article on the same topic published by The Elephant.

Please leave a comment to let us know what you think of the episode and rate us wherever you get your podcasts.

Sources Cited:

• Mariah Sudi. (2022, Sep 20). Food Culture at the Kenyan Coast. The Elephant.

•  McCann, J.C. (2009). Stirring the Pot: A History of African Cuisine. Athens: Ohio University Press. 
•  Anthony Wekesa Pepela.(2014). Positioning the gastronomic identity of Kenya’s coastal strip: Perspectives of guests on the region’s signature foods using an integrated approach. PhD Thesis. Kenyatta University.