for presenting

1. Presented by: Sukaina Janmohamed &Vanshika Madaan
Multicultural Diet Group Assignment

2. Introduction

3. Location
of Kenya
Bordered by the countries of
Ethiopia, Somalia, South Sudan,
Tanzania, and Uganda, as well as
the Indian Ocean.
The official languages of Kenya
are Swahili and English.
Picture Reference: https://africa.cgtn.com/wp-
content/photo-gallery/2018/02/Kenya.png

4. 4 influences on food choices in Kenya
• Climate
• Religion
• Economics
• Geography

5. 4 influences on food choices in Kenya
Climate
• Both cooler and warmer regions in the
country
• Staple food varies by region sand it’s
availability
• Grains are a staple food for groups that
grow grains.
• The Coastal community have fish and
seafood for their staple food
• In semi-arid areas like Turkana, foods
made from sorghum are more common
staple foods.

6. 4 influences on food choices in Kenya
Religion
• Kenya is a multi-racial
society, the majority of
people comprising
native ethnic groups.
The rest of the
population is Asian,
Arab, and European.
• Some meals end up being
a mixture of cultural
foods like chapati
(indian), chicken
stew(African) etc.

7. 4 influences on food choices in Kenya
Economics

8. 4 influences on food choices in Kenya
Geography
• The Maasai, cattle-herding peoples
who live in Kenya and Tanzania, eat
simple foods, relying on cow and goat
by-products (such as the animal’s meat
and milk). The Maasai do not eat any
wild game or fish, depending only on
the livestock they raise for food.
• The Kikuyu and Gikuyu grow corn,
beans, potatoes, and greens. They
mash all of these vegetables together
to make irio . They roll irio into balls
and dip them into meat or vegetable
stews.
• In western Kenya, the people living
near Lake Victoria (the second-largest
freshwater lake in the world) mainly
prepare fish stews, vegetable dishes,
and rice
• Read more:
http://www.foodbycountry.com/Kaza
khstan-to-South-
Africa/Kenya.html#ixzz5MQoJmYvi

9. 1)Porridge ‘Uji’.
2)Tea and Mahamri.
3)The Sweet Potato.
Typical Breakfast foods in Kenya

10. 1) Ugali (Cornmeal Staple)
2) Sukuma Wiki (Collard Greens / Kale)
3) Githeri (Beans and Corn)
Typical lunch foods in Kenya

11. 1) Kenyan Pilau (Spiced Rice)
2) Nyama Choma (Roasted Meat) – Pride of Kenyan
Food
3) Fried Fish
Typical Dinner foods in Kenya

12. 1) Samosas
2) Mandazi
3) Kalimati
4) Bhajias
Traditional treats

13. Food Guide Canada vs. Kenya
Canada food guide
Kenyan food guide

14. Strengths & Concerns of the country’s diet
Strengths
1. Low in carbs in terms of bread and rice as not on a country’s guide
• Staples like cassava, maize meal, potatoes are a more healthier version of the carb intake Kenyans have
compared to the Canadian food guide of bread, rice, cereal, pasta intake.
2. High in protein because lentils are a huge part of the pyramid eaten daily in large amounts.
• Items eaten such as Githeri and Sima
Concerns
1. The major Nutritional disease faced by Kenyans is Malnutrition.
1. The percentage of population of kids under age 5 from a population of 7 million which is 1.82 million children
(26 percent) are suffering from chronic malnutrition (stunting or low height-for-age).
1. Beginning twenty-first century, a prolonged drought (especially northern Kenya)
• Major cause of malnutrition, destroying food crops and forcing poorer families to live on meals of maize.
• Lack of protein- resulting deficiency diseases, especially younger children.
• Symptoms: fatigue and lethargy, poor growth with generalized swelling, protuding round stomach,
skin rashes and hair loss also common.
Reference:
https://www.usaid.gov/what-we-do/global-health/nutrition/countries/kenya-nutrition-profile

15. Where to find Kenyan food in Toronto
Simba Grill
375 Donlands Ave,
East York, ON M4J 3S1
Pili Pili
1960 Lawrence Ave E,
Scarborough, ON M1R 2Z1