Nairobi, Kenya

The Kenya study is led by Prof. Mark Joshi, Associate Professor,
Cardiologist and Clinical Epidemiologist at the University of Nairobi School of Medicine.

Kenya at a Glance

Capital: Nairobi

Area: 580,367 sq km
Population: 40,046,566
Median age: total: 18.8 years
Urban population: 22% of total population
Life expectancy: male: 58.3 yr, female: 59.3 yr
Per Capita GDP: $1,600

Language:   English (official), Kiswahili (official), numerous indigenous languages

Location:   Eastern Africa, bordering the Indian Ocean, between Somalia and Tanzania

Agriculture:   Tea, coffee, corn, wheat, sugarcane, fruit, vegetables; dairy products, beef, pork, poultry, eggs

Diet and culture:

The national dish of Kenya is a cornmeal mush called Ugali. It is cornmeal cooked with water to a thick consistency and poured out onto a board or plate for everyone to eat from. Other popular staple foods include rice, bread, chapatti (a type of Indian bread), beef, chicken, goat, tilapia and an assortment of fresh vegetables and fruits. In Kenya, collard greens are both cheap and popular. There is a long association with the Indian Ocean trade which created some very characteristic regional cooking; rice and fish, flavored with wonderful coconut. Tamarind and other exotic spices are the main ingredients. When Kenyans go out, they go for a big blow-out feast, which is always a huge pile of nyama choma (roast meat). You can order your meat of choice; goat, beef, mutton or chicken, and the way you prefer to eat it; either cooked, fried or roasted. If you are a vegetarian, don’t worry. Kenya recipes offer a lot to choose from. Besides an abundance of delicious assortments of fruit, you can find meat-free pasta dishes, omelet’s, vegetables and potatoes.

Nyama choma is regarded as Kenya’s national dish. Nyama choma is a form of charcoal-grilled beef or goat meat. In times of celebration and on special occasions such as Christmas and wedding ceremonies, it is customary for Kenyans to kill and roast a goat or cow.

The Kenyan diet also includes tea. In fact, in Kenya, anytime is tea time. When it comes to drinks, Kenya tea in the form of Chai (tea with milk and sugar) is the beverage of choice. It is served for breakfast, at mealtimes and also during Kenya’s regular teatime. Clearly, Kenya culture embraces many different cultural influences: teatime is a custom borrowed from the British colonial past and the Chai style of cooking tea originated in India.

Beer drinkers are well supplied in this country. Kenyans love their beer almost as much as their dancing and there’s a thriving local brewing industry. Beer, in Kenya, translates to TUSKER. The Tusker Lager is brewed using the highest quality malted barley grown in the great, big Kenyan Rift Valley, Hops and Water.