Food

While many prefer to order it from their local biryani spot, homemade beef biryani has a distinct magic, deeper flavours, a stronger aroma, and that extra touch of love.

Light, fluffy, and finished with a glossy coconut glaze, these doughnuts offer a perfect blend of nostalgia and novelty.

Food is chemistry, how we combine ingredients influences how our bodies process and benefit from them. It is not just what we eat, but how we pair it.

Whether it is a chilly morning or a mid-afternoon slump, this comforting drink offers the perfect pick-me-up.

Interestingly, the preference for pineapple on pizza may reflect broader taste habits. People who enjoy it often appreciate contrasting flavours, such as sweet paired with salty.

In Ethiopia and Eritrea, shiro (chickpea stew) is more than just a meal, it is a cultural staple, offering vital nourishment, rich taste, and everyday comfort.

Beyond its fragrant leaves and distinctive taste, nutrition experts say basil packs a powerful punch of health benefits that make it more than just a kitchen staple.

Originating from Rome but popularised in the US, Italy and now many regions in Africa, Chicken Alfredo is a popular pasta dish that combines creamy parmesan sauce, tender chicken breast and fettuccine pasta.

The smoothie is packed with vitamins, minerals, and antioxidants. Watermelon is not just a delicious treat, but also a perfect base for a refreshing smoothie.

Before diving into the cooking process, it is important to gather the right ingredients.

When you crave something crispy, spicy, and satisfying, skip the takeout and whip up this vibrant plate of goodness right at home!

This method does not require microwaves or fancy machines. It is delicious, homemade, and perfect for movie nights, school snacks, or Sunday afternoon treats.

Unlike heavy, fried breakfasts common in many cultures, a Mediterranean breakfast is light but nourishing. It focuses on natural, unprocessed foods that fuel the body and satisfy hunger without weighing you down.

Dr Judy Jernstedt, a professor of plant sciences at the University of California, Davis, explained that the confusion around what qualifies as a berry stems from history.

A study from the University of Dar es Salaam found that drinking ginger-clove tea three times a week significantly improved antioxidant levels in participants within 30 days.

The secret lies in balancing fat, liquid, and emulsifiers. Cheese on its own can break when melted, but when combined with a roux and milk, you create a stable emulsion that delivers a silky finish.

In Kariokor, baker Shamim Abdullahi sells her spiced orange cakes in paper-wrapped slices; the aroma alone is enough to draw in passers-by from the busy streets.

Kashata is a traditional sweet made from coconut and sugar, often enjoyed during festivals and special occasions such as Eid or Ramadhan, particularly along the coast.

Mukimo is a wholesome mash made from boiled potatoes, maize, pumpkin leaves (or other greens such as spinach), and sometimes green peas or beans.

Chef Mohammed Shaib of Tribe Hotel says mistakes often happen not because of a lack of skill, but because of overlooked details that affect how ingredients interact during preparation and cooking.

Long praised by nutritionists for its gut-friendly probiotics, calcium, and quality protein, yoghurt is now being embraced by chefs and home cooks for its versatility in the kitchen.

With the perfect balance of texture, seasoning, and colour, vegetable rice is more than just a side; it is a main event

Rich, Savoury, and deeply satisfying, it is a timeless recipe that has made its way from the heart of Italy into kitchens around the world, including here in Nairobi.

Thanks to a growing demand for comfort food and street foods that meet dietary guidelines, halal corn dogs are also becoming the latest trend in home cooking.

While many still turn to bakeries, there is a growing return to home baking, spurred by economic reasons and the desire to control ingredients.

Chips will always have their place. But in today’s finer dining circles, tasteful sides are a new luxury.

Cheese texture reveals how it’s made and how best to use it—for example, soft, moist fresh cheeses like ricotta or cottage cheese are ideal for lasagna, toast, or desserts like cannoli and are meant to be enjoyed shortly after production.

Somali-style spicy liver fry reflects the warmth and resourcefulness of the Somali kitchen. It is quick to prepare, rich in nutrients, and full of the layered spice notes that define East African coastal cooking.

Whether you are in Eastlands or relaxing in Mombasa’s coastal breeze, scorched eggs are easy to make, require minimal ingredients, and deliver maximum flavour.

Pasta needs room to move, let alone swim in the sufuria. If you do not put enough water. The spaghetti will clump up and cause sticking and uneven cooking.

According to Mama Asha, kaimati, the fluffier contender, is made from a simple yeast dough, deep-fried into round balls, and soaked in syrup afterwards, just like the Nigerian Puff Puff.

Chege recommends switching to traditional foods like sweet potatoes, cassava, arrowroot, and legumes, which are not only rich in fibre and essential minerals but also more affordable and accessible for the average Kenyan family.

Once a humble street food favourite, this spicy, tangy Kenyan classic is now winning hearts in homes nationwide for its bold taste and simple preparation.

Jifora feels like a portal to another world – one where elegance, comfort, and hospitality blend effortlessly.

In Nairobi’s nutrition and wellness circles, bone broth is no longer just a grandmother’s remedy. It is being embraced by young professionals, wellness influencers, and health-conscious parents alike.

Known for its bold flavours, warming spices and cultural significance, Somali Shaah is the perfect cold-weather companion. Best of all, it’s easier to make at home than you might think.

The name Jollof originates from the Jolof Empire, a Senegambian kingdom of the Wollof people. The dish is thought to have spread to Nigeria through trade, migration, and the influence of the Krio people who resettled from Sierra Leone.

Historically, muufo was a staple meal served alongside suqaar (Somali stir-fried beef), maraq (Somali soup), or simply with sesame oil and a sprinkle of sugar for breakfast or dinner.

A staple of Somali cuisine, this dish combines tender diced chicken with onions, tomatoes, bell peppers, and a rich blend of warming spices.

Maraq Digaag is a delicious Somali chicken stew that brings together tender chicken, potatoes, carrots, and a mix of spices like cumin and turmeric.

Kaimati, also known as sweet dumplings or syrup-coated dough balls, is a traditional Swahili delicacy, continues to capture the hearts and taste buds of many.

This deep-fried potato delicacy, cherished for its crispy coating and rich flavour, is more than just food; it is a cultural experience.

Café deli has established itself as a beloved spot in Nairobi’s food scene, boasting four branches across the city.

Whether you're after something sweet, refreshing or indulgent, these three flavours — vanilla, strawberry and mint — are simple to prepare and hard to resist.

All vegetables are essential, but the earlier they are introduced, the better.

This inviting eatery is a true gem, blending the warmth of hospitality with culinary excellence and a touch of modernity.

Light, slightly sweet, and delicately spiced, this deep-fried treat is more than just food: it is a symbol of culture, hospitality, and heritage.

You do not need to be fancy; just ripe avocado, good bread, and a pinch of salt are enough to give you a powerful start.

Despite lower temperatures, mango lovers are still blending up one of the thickest and yummiest drinks, the classic mango smoothie.

The rice, warm and comforting, had a subtle smokiness that blended seamlessly with the freshness of the vegetables and the chicken, juicy and tender, was cut into pieces just the right size.

With its bold, earthy taste, creamy texture, and promises of everything from better focus to glowing skin, matcha is more than just a photogenic latte, it is a movement.