Kenyan cuisine varies by region and ethnic group, generally centered on maize, beans, and leafy greens, alongside grilled meats in areas with strong pastoral traditions. Ugali, a firm maize porridge, serves as a staple across much of the country.

Nyama choma, grilled meat typically goat or beef, holds major cultural significance at gatherings and celebrations. Sukuma wiki, a simple sautéed collard green dish, remains a widely eaten everyday staple.