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The main staples of Kenyan cuisine are: Maize meal (called Ugali when cooked and unga when raw) and rice.

Ugali is usually served as a white stiff porridge, good for dipping in stews or making into a makeshift spoon when you eat with your hands.

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Accompanying the chai is just a hunk of bread (mkate in Swahili) and maybe a piece of fruit.

In more affluent households, in the city and coastal areas, youll find mandazi.

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Rice can be served in so many different ways, but usually it is plain boiled rice.