The World | Africa and the Middle East | Kenya

Kenyan cuisine varies regionally, according to available foods. Fish are caught in the lakes and the Indian Ocean, although the Kenyan diet is largely vegetarian, consisting of dairy products, grains, legumes, vegetables, and fruit. Cowpeas, kidney beans, and groundnuts are often made into stews with starches such as plantains, cassava, taro, potatoes, yams, corn, or rice, as well as vegetables such as greens and tomatoes. Meat is served on special occasions, when it is grilled or added to soups and stews. Exotic spices and seasoning with coconut and coconut milk are often used in Kenyan cooking, especially on the eastern coast.