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 TRADITIONAL KIKUYU FOOD

Food

The Kikuyu were a mixed farming community. Their diet was mainly from agricultural produce. They kept cattle and goats, but mainly for ritual purposes and as a currency for the purchase of goods and the payment of dowry. 

Traditionally, the Kikuyu prepare and cook their food in earthen or clay pots, the food is served in wooden plates. The Kikuyu use three stones put together and firewood to make fire to cook their food. Kikuyus mainly plant their own food in their gardens (shambas) or their do batter trade with their neighbours E.g the Maasai.

Kikuyu cultural food. This meal (above) is called Mukimo (mashed green peas and potatoes).

In most rural Kikuyu homes, typical traditional Kikuyu includes the following: maize & beans (Gītheri), mashed green peas and potatoes (Mūkimo), mashed beans and potatoes (Kīmitū), mashed dry beans, corn and potatoes (Irio), sausages made using goat intestines, meat and blood (Mūtura), fermented porridge made from flour of corn, millet or sorghum (Ūcūrū). They also eat roast goat, beef, chicken and cooked green vegetables such as collards, spinach and carrots. Meat was rare in the Kikuyu diet in early times.  

Things are very different today. They Kikuyu eat all kinds of meat including the previously despised fish and pork. Their mixed farming now includes poultry, rabbits and even fish farming. The only animal that is yet to be domesticated by a Kikuyu is the camelThings are very different today. They Kikuyu eat all kinds of meat including the previously despised fish and pork. Their mixed farming now includes poultry, rabbits and even fish farming. The only animal that is yet to be domesticated by a Kikuyu is the camel..