History And geography
The First Inhabitants of Kenya were its hunters. As centuries, different people migrated into the land, bringing in their own way of hunting called pastoralism which is the program of herding and shepherding livestock. Bantu speakers from west Africa brought their knowledge of farming and metalworking into the land. Contact with Arabians brought the religion of islam to the locality. In 1498 the portuguese came upon india and established their presence In india by 1593. In the 1690s the Arabs of oman besieged the fort that guarded the portuguese and finally won. In the mid 1700s the Massi, great cattle herders and warriors, came to dominate the vast expanse of the great rift valley. Slavery persisted in the countryvunder omani rule into the 19th century. The industry was distracted in WWI, by 1920 kenya was officially made a colony. In 1963 the push for independence succeeded. Kenya had been under one party rule for decades and the road to a more free form of democracy was not smooth. Today, Kenya posses the largest economy in East Africa
Traditional clothing in Kenya
Most people agree there is no such thing as a ‘national Kenya clothing’. First of all, Kenya consists of over 70 ethnic groups (tribes) who all have different traditional dress styles. Secondly, the majority of Kenyans dress more or less Western style. Along the coast – for example in Mombasa or Lamu - where a big part of the population is Muslim, some also dress Arabic style . In general, the traditional dress of Kenya has lots of variants, because almost every tribe has their own idea how the national attire should look. Still, Kenyan national clothing is very bright, colored and heavily decorated.
Traditional Food
Kenyan breakfasts tend to be a fairly sparse meal compared to Western ones. Generally, most Kenyans start their day with Chai (Swahili word for tea), this is usually very milky and sweet. With that is a hunk of bread (mkate in Swahili) and maybe a piece of fruit. In more affluent households, in the city and coastal areas, you’ll find mandazi. Which is a kind of deep fried dough similar to an unsweetened doughnut.
The main staples of Kenyan food and cuisine are: Maize meal (called Ugali when cooked and unga when raw) and rice. Ugali is usually served as a white stiff porridge, good for dipping in stews or making into a makeshift spoon when you eat with your hands. Rice can be served in so many different ways, but usually it is plain boiled rice. Stews are common in vegetable or meat form. Nyama Choma, burned meat usually beef or goat, is a flavourful Swahilli barbeque.
Kenya