Zimbabwe

On a crowded Nairobi street, the aroma of grilled meat rises into the evening air, mingling with the spice of fresh chilies and the earthiness of simmering stews. Kenyan cuisine is not a single tradition but a mosaic, shaped by geography, trade, and the country’s remarkable cultural diversity. It is food that is both familiar and surprising—simple in form yet layered in history. At the center of nearly every Kenyan table is ugali, a dense maize flour porridge that anchors the meal. Its plainness is deliberate, designed to balance the intensity of accompanying dishes. A spoonful of sukuma wiki—kale sautéed with onions and tomatoes—offers a fresh, peppery contrast, an everyday...