The Kitchen

Cook it the way it is cooked at home.

Written by the people who grew the ingredients. Tap once and every ingredient we sell goes into your basket.

Everyday · 45 min · serves 4

Ugali, fish stew and sukuma

The plate this whole country argues about and agrees on. Stiff ugali, a tomato-heavy fish stew, and greens cut the same week.

Everyday · 25 min · serves 4

Mto, susa and akeyo softened in fresh groundnut paste. The dish that makes anyone who grew up on this shore go quiet.

Everyday · 30 min · serves 4

Small dried fish, big flavour. Fry them until they crackle, then let them settle into a groundnut sauce.

Everyday · 1 hr 20 min · serves 6

Boiled maize and beans, slow and unhurried. Eaten from one pot with a wooden spoon.

Feast · 35 min · serves 2

Scored, salted, fried hard, finished with lime. The way it is served on a plastic table at Dunga Beach.

Breakfast · 40 min · serves 4

Buried in ash, split open steaming, eaten with strong tea and nothing else.

Breakfast · 20 min · serves 4

The porridge given to new mothers and to anyone recovering from anything. Finger millet, fermented lightly, sweetened with raw honey.

Snack · 15 min · serves 4

The roadside classic. Blistered kernels, a cut lime dipped in chilli salt, rubbed over the cob.

Snack · 30 min · serves 4

Sliced thin, fried once, salted while hot. Better than any packet.

Remedy · 10 min · serves 2

For a cold, a cough, or a difficult evening. Fresh root, raw honey, no shortcuts.