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Culture of Kenya
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Culture of Kenya
The culture of Kenya consists of multiple traditions and trends without a single prominent culture identifying the country. Kenyan cultural heritage and modern expressions of culture instead consist of various cultures, shaped and practiced by the country's different communities.
However, a different scholarly opinion from Prof. Olubayi Olubayi of Kenya states that "a distinct national culture of Kenya has emerged and continues to grow stronger as it simultaneously borrows from, reorganizes, and lends to, the 50 ancient ethnic cultures of Kenya. The emerging national culture of Kenya has several strong dimensions that include the rise of a national language, the full acceptance of Kenyan as an identity, the success of a postcolonial constitutional order, the transition from ecumenical religions, the urban dominance of multiethnic cultural productions, and increased national cohesion".
Kenyan culture has evolved over time, in the course of Bantu and Nilotic immigrations, conduction of trade by the Swahili people and independence for struggles against British rule.
The largest subsaharan ethnic groups are the Bantu, especially the Kikuyu, and the Nilotic peoples, especially the Kalenjin, each with unique cultural traits. The other native subsaharan Africans, the Cushites, may geopolitically self-identify as East African, but culture-wise increasingly also consider themselves as Horners. In addition, the small minority of Kenyans with Eurasian heritage mainly hail from northwestern parts of India, Oman and the British aristocracy.
There is no singular dish that represents all of Kenya's wide cuisine. Different communities have their own native foods. Staples are maize and other cereals depending on the region, including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Kenya's coastal cuisine is unique and highly regarded throughout the country.
Sukuma wiki, a Swahili phrase which literally means "to push the week", is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week".
Nyama choma is grilled meat, which can be considered as an unofficial national dish—usually goat or sheep—while kuku choma is grilled chicken. It is usually cooked over an open fire. It is usually eaten with ugali and kachumbari, maharagwe (bean stew) and mchicha (shredded spinach). It is served as a traditional meal on Christmas Day.
Among the Luhya residing in the western region of the country, ingokho (chicken) with ugali is a favorite meal. Other than these, they also eat tsisaka, miroo, managu and other dishes.
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Culture of Kenya
The culture of Kenya consists of multiple traditions and trends without a single prominent culture identifying the country. Kenyan cultural heritage and modern expressions of culture instead consist of various cultures, shaped and practiced by the country's different communities.
However, a different scholarly opinion from Prof. Olubayi Olubayi of Kenya states that "a distinct national culture of Kenya has emerged and continues to grow stronger as it simultaneously borrows from, reorganizes, and lends to, the 50 ancient ethnic cultures of Kenya. The emerging national culture of Kenya has several strong dimensions that include the rise of a national language, the full acceptance of Kenyan as an identity, the success of a postcolonial constitutional order, the transition from ecumenical religions, the urban dominance of multiethnic cultural productions, and increased national cohesion".
Kenyan culture has evolved over time, in the course of Bantu and Nilotic immigrations, conduction of trade by the Swahili people and independence for struggles against British rule.
The largest subsaharan ethnic groups are the Bantu, especially the Kikuyu, and the Nilotic peoples, especially the Kalenjin, each with unique cultural traits. The other native subsaharan Africans, the Cushites, may geopolitically self-identify as East African, but culture-wise increasingly also consider themselves as Horners. In addition, the small minority of Kenyans with Eurasian heritage mainly hail from northwestern parts of India, Oman and the British aristocracy.
There is no singular dish that represents all of Kenya's wide cuisine. Different communities have their own native foods. Staples are maize and other cereals depending on the region, including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Kenya's coastal cuisine is unique and highly regarded throughout the country.
Sukuma wiki, a Swahili phrase which literally means "to push the week", is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week".
Nyama choma is grilled meat, which can be considered as an unofficial national dish—usually goat or sheep—while kuku choma is grilled chicken. It is usually cooked over an open fire. It is usually eaten with ugali and kachumbari, maharagwe (bean stew) and mchicha (shredded spinach). It is served as a traditional meal on Christmas Day.
Among the Luhya residing in the western region of the country, ingokho (chicken) with ugali is a favorite meal. Other than these, they also eat tsisaka, miroo, managu and other dishes.
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