Kenya Traditional cuisine

Kenya National cuisine is rather specific, and is based on the widespread use of inexpensive products, coupled with the fact that you can find in the savannah. In addition to beef and pork, traditionally expensive in these places, widely used by the meat of wild animals and birds. Tourists are generally offered to all exotics - fillet of antelope, braised slonyatina, crocodile meat with a salad of bananas, fried side warthog, ostrich roast with fruit sauce, fried termites or locusts, but worth a try, and the local version of chicken grilled, fried dough in the game, buyvolyatiny steak, chicken soup with green peas, braised veal with vegetables, etc. At garnish, there are usually corn, beans and rice.
On the coast, seafood is widely used. There is evaluate the tortoise-shell soup, octopus stew, grilled over charcoal trout and Nile perch, baked on coals fish in banana leaves, various crustaceans, oysters and seaweed salad. All restaurants offered a wide choice of fresh fruits and vegetables. Drinks are usually served with fresh juice with ice, tea (brewed it is usually "in English" - with milk and sugar) and coffee quite good.

Alcoholic drinks of local production ( "Chang") has quite a specific taste and not popular among tourists. The exception is, perhaps, the only local beer "Tasker", "White Cap" and honey beer "sting", and gin, Cane, Kenya Kane and coffee liqueur "Kenya Gold". But in any hotel you can buy alcoholic drinks.

Resorts

All resorts

Hotels

All hotels