The taste, cooking methods and presentation of Kenyan foods have been greatly influenced by the Indians, Arabs, Europeans, and Pakistanis as well as some western countries. Kenyan food is mainly traditional and nearly all of Kenya’s tribes boast a specific meal as their very own staple food. The most popular foods in Kenya are fresh foods from the country’s vast resources. Farmland, lakes and the Indian Ocean provide readily available vegetables, fruits and meats. Common vegetables include kale, spinach, cabbage, tomatoes, beans, potatoes, avocados and other leafy greens, while beef and goat meat are the common meats served in a Kenyan meal. Nyama choma, a form of charcoal grilled beef or goat meat, is regarded as Kenya’s national dish. It is a very popular food item found in authentic Kenyan restaurants and pubs. Tropical fruits such as mangoes, oranges, pineapples, bananas, papaws, and pears are cheap, plentiful and popular on Kenyan tables. Kenyans are avid tea drinkers, thus hot beverages such as Kenyan tea and coffee are often served with meals. Tusker, a Kenyan beer, is the relaxing beer of choice for most Kenyans. The common ethnic foods in Kenya are Ugali, Sukuma Wiki, Nyama Choma, Kachumbari, Chapati, Githeri, Ingoho, Pilau, Wali, Karanga, Kienyeji, Maandazi, Chai, Samosa and Uji. If you are new to Kenyan food and want to experience a truly ethnic meal, then you should visit one of the eating establishments frequented by local Kenyans.