Kenya is 224,445 square miles slightly smaller than Texas

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1 Africa

2 Kenya is 224,445 square miles slightly smaller than Texas

3 Adopted on December 12, Black - people of the Republic of Kenya Red - blood shed during the fight for independence Green - the country's landscape and natural wealth

4 Just over 47 million people live in Kenya It is estimated that 68 different languages are spoken in Kenya. This variety is a reflection of the country's diverse population. Most languages spoken locally belong to two broad language families: Niger-Congo and Nilo-Saharan. Other common languages belong to the separate Afroasiatic family and the Indo-European family. Kenya's various ethnic groups typically speak their traditional tongues within their own communities. English and Swahili used in communication with other populations and are the official languages of Kenya.

5 Currency: Kenyan shilling Ethnic Groups: (over 40!) o Kikuyu 22%, o Luhya 14%, o Luo 13%, o Kalenjin 12%, o Kamba 11%, o Meru 6%, o Other African 15%, o Non-African 1% Religion: o Many people incorporate traditional beliefs into their practice of Christianity, causing some tension between Kenyans and Christian churches.

6 Located in Eastern Africa, near the Equator - hot/rainy Southeast Kenya borders the Indian Ocean - seafood The land regions are varied and range from year-round snow in the Kenya and Kilimanjaro Mountains to warm, tropical beaches. Some of the regions are desert, but most land is rolling grasslands and forests. 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.

7 Kenya's climate is as varied as the land areas. Typically, there are two rainy seasons. The highest amount of rainfall occurs in April and the least rainfall occurs in January. The evenings in the Central Highlands can be quite chilly and the coastal areas are usually hot and humid.

8 At the beginning of the twenty-first century, a prolonged drought was a major cause of malnutrition, destroying food crops and forcing poorer families to live on meals of maize. This lack of protein results in deficiency diseases, especially with younger children. In children, lack of protein results in poor growth with generalized swelling. A protruding round stomach is a common and visible symptom of severe malnutrition. Skin rashes and hair loss are also common. About 41 percent of the population of Kenya is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet.

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10 1) Central Highlands and Rift Valley: Most of Kenya s agricultural output especially tea is grown in this region, which has fertile soils and a high annual rainfall in the mountains (up to 3,000mm). This rain feeds into the lakes of the Rift Valley. Average daytime temperatures in Nairobi (altitude 1,661m) are between 21-26C (70-79F) 2) Western Kenya: Western Kenya is hot and wet throughout the year, with annual rainfall over 1,000mm and average daytime temperatures in Kisumu of 27-29C (80-85F).

11 3) Northern and Eastern Kenya: Here the land is hot and arid, with vast lake beds/deserts of lava, sand, salt and soda. Average annual rainfall is less than 510mm and daytime temperatures are mostly in the 30C (86F), soaring to 39C (103F) in some desert areas. 4) Coastal Belt: Kenya s beaches are hot and humid, but tempered with cooling sea breezes. A narrow plain of land along the coast is suitable for crops such as fruits, nuts and cotton, before the terrain becomes semi-desert. Annual rainfall is usually over 1,000mm and daytime temperatures in Mombasa average 28-31C (82-88F).

12 Cattle herding has a long history in Kenya. Around A.D. 1000, a clan from North Africa called the Hima introduced cattle herding. By the 1600s, groups like the Maasai and Turkana ate beef exclusively. Cattle provided meat, milk, butter, and blood. The Maasai, cattle-herding peoples who live in Kenya, eat simple foods, relying on cow and goat products. The Maasai do not eat any wild game or fish, depending only on the livestock they raise for food.

13 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. Corn (or maize) is the staple food of Kenyans. It is ground into flour and prepared as a porridge called posho, which is sometimes mixed with mashed beans, potatoes, and vegetables, to make a dish called irio.

14 Agriculture plays an important role in Kenya s economy, accounting for around half of the country s exports. Tea is the main earner, but vegetables, coffee, fruit, cotton and flowers are also important. More than 75 percent of Kenyans make some part of their living in agriculture. While agricultural productivity is declining, Kenya s population is growing. This poses critical challenges to food security in the country. Only about 20 percent of Kenyan land is suitable for farming. Most farmers work without basic agricultural knowledge or updated technology and lack adequate financial services.

15 Hunting for food is often linked to indigenous communities, for which the hunt also has cultural and possibly religious implications. Hunting for trade or recreation is illegal in most of East Africa, and dealing in wild animal parts is considered illicit trafficking.

16 There is no singular dish that represents all of Kenya. Different communities have their own native foods. Kenya's religious heritage mirrors its ethnic history. The majority of Kenya s population practices Christianity or Islam. The remainder practice traditional native beliefs. Christmas in Kenya is a time for social gatherings and food. Christmas dinner is likely to be fish or nyama choma. Goat or beef is used for nyama choma, although goat is considered a greater delicacy. Vegetables, fruit, and chapattis (flat bread) are often served with chutney (sauce).

17 A typical Kenyan chakula (meal) is typically served on a large dish where everyone can reach (using the right hand). Traditional Kenyan foods reflect the many different lifestyles of the various groups in the country. Most Kenyan dishes are filling and inexpensive to make. Staple foods consist mainly of corn/maize, potatoes, and beans. o Ugali (a porridge made of maize) and meat are typically eaten inland, while the coastal peoples eat a more varied diet.

18 Kenyans are generally friendly and hospitable. Visitors to a home are usually offered food or tea, and it is considered impolite to decline. Kenya is a major producer of tea and coffee. Within the country, coffee is not as popular as tea or Chai. Most Kenyans brew their tea with milk and lots of sugar, serving it scalding hot and very sweet.

19 Chai Tea This tasty beverage is served very milky and sweet. The tea, milk, and sugar are put into cold water and brought to a boil. Ingredients: water, milk, tea leaves, sugar, masala spices Mahamri These rich East African donuts have been around for decades. You can find these delicious donuts in large urban areas and among the Swahili people of East Africa. It s safe to say that these are an all time favorite is Kenya. Ingredients: egg, sugar, milk, butter, flour, baking soda

20 Ugali A traditional Kenyan porridge made of maize and meat that is typically eaten inland. Ingredients: cornmeal, salt, water (meat and vegetables of choice) Githeri Githeri is one of the main staple foods in Kenya. It originates from the Kikuyu tribe of Central Kenya but has quickly become popular all across the country. The dish is basically a bean stew (sometimes with cubes of steak and potatoes mixed in for added flavor and nutrients), very rich in proteins and incredibly healthy and filling. Ingredients: beans, corn/maize, steak, beef stock, onion, tomatoes, potatoes, tomato paste, cumin, red chili powder, turmeric, salt, pepper, lemon

21 Nyama Choma In Kenya, any gathering is an excuse for eating nyama choma, Swahili for "roast meat." From the finest restaurants to roadside shacks, roast goat meat is served up for many occasions, often aided by local beer. Nyama choma is always eaten with the hands, and common side dishes include kachumbari salad and ugali. Ingredients: goat or beef, oil, warm water, salt Irio Native to Kenya, this mash combines potatoes with peas and corn. Easy to prepare and delicious. They roll irio into balls and dip them into meat or vegetable stews. Ingredients: potatoes, beans, corn, butter, salt, pepper

22 Chapatis and Chutney This tasty flat bread is a tasty snack, appetizer before traditional Kenyan meals, and can also be consumed during meals! Ingredients: flour, water, salt, sugar, oil Ingredients: mango, ginger, onion, garlic, tomatoes, carrots, coriander, green pepper, cucumber, vinegar, oil Fruits Kenyan individuals often enjoy fresh fruits as a delicious dessert to accompany their meals.

23 Your turn! Help fight world hunger in your free time by answering trivia questions!

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