forbid the eating of pork. Their staple foods are of Arabic origin and are rich in spices. Popular meals include pilau (rice flavored with spices) and wali wa nazi (rice cooked in coconut milk), both served with fish. They also eat a lot of grains, legumes, vegetables, and fruits including beans, peas, tomatoes, okra, spinach, mangoes, coconut, and banana. Goat meat and chicken are also served on special occasions (23).


The North Eastern region is near the border with Somalia, an area with dry, poor soils that stretches


for 568 miles from Kaambooni to the Northeastern Mandera. The population is comprised mainly of those of Somali origin, believed to have originated from the Ogaden region of southern Ethiopia (24). The region has a semiarid and hot desert climate with shrubs and grass. Rainfall is very infrequent, necessitating irrigated farming. The counties in this region include Wajir, Mandera, and Garissa. Livestock predominates the economy, with the main diet consisting of milk; camel, lamb or goat meat; and blood. Sorghum (also referred to as Durra), rice, tea, honey, corn, millet, beans, tropical fruits and local vegetables are staple foods. Muufo (flat bread made from ground corn) is very popular in this region. It is customary for Somalis to season their foods with ghee or traditional butter. Somali dietary habits are also influenced by Islam practices. Halal foods include plant-based foods and animal products slaughtered in a way that conforms to religious methods. Haram, or forbidden foods and beverages, are mainly pork and alcohol (25).


The Western and Nyanza regions border Uganda and are populated mainly by the Luhya people, who


migrated from Central and West Africa, and Luo people, who originated from Sudan (26,27). It has a tropical climate, hot and humid with heavy rainfalls. It is one of the food production areas with great potential. Farming is comprised of cash crops (sugar, coffee, tobacco and cotton) along with small scale production of maize, pearl millet, and sorghum. Sheep, goats, chicken, and cattle are reared in this region, and fish from Lake Victoria are an important delicacy. The dietary practice of the Luo and Luhya peoples tend to be similar to other main tribes in Kenya. The foods consumed are mainly vegetarian, and animal products are used on special occasions depending on family income. Uji (porridge made from sorghum or maize, sometimes with peanut) is usually the breakfast dish. Sun dried and ground omena (ray-finned fish) can also be added to the millet, sorghum, or corn porridge. Boiled sweet potatoes and cassava can be served with tea and porridge as a morning meal as well. Githeri, made of dried beans and corn, is an example of a common main dish. Aliya (sun dried and salted meat) serves as a source of protein for the Luo; it is boiled for hours to become soft. Potatoes are usually mixed in meat dishes. Chicken is the most expensive protein, and it is slaughtered as an honor for special guests. Rice and cabbages are consumed on special days, and kale, sour or bitter vegetables such as slender leaf, spider plant, and African nightshades are frequently consumed (28).


The Central Highlands and Nairobi regions have cool temperatures, fertile soils, and abundant rainfall.


These regions are populated mainly by the Kikuyu of Bantu origin. They feature very prominently in social, political, and cultural life. The Central Region is considered self-sufficient and has the highest agricultural potential. Crops grown in these areas are maize, beans, potatoes, vegetables, and yams. Poultry, egg, and milk production are also important to the region. Commercial farming includes coffee, avocado, mangoes, and tea. Kikuyu main dishes are Githeri (fresh or dried beans and corn with added meat, potatoes, carrots and onions), mukimo (mashed vegetables, beans, corn, and potatoes), and irio (mashed peas and potatoes). Mutura (Kenyan sausage) is made locally. Goat intestine are stuffed with a combination of blood and ground meat parts of the goat. After boiling, the sausage is then grilled before serving.


Although each of the Kenyan tribes has unique dietary practices, most of the tribes in urban settings


consume similar foods such as grilled maize; chapatti (flat bread); mandazi (traditional doughnut); sambusa; french fries (chips); burgers with eggs, vegetables, ketchup, cheese, or mustard; in addition to their staple foods, namely cornmeal paste and kale (also known as sukuma wiki or “push the week”).


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