Kenya

Local peaks: breakfast 8–9 am, lunch 1–2 pm and dinner 8–9 pm, local time.

Mean 3.7 food/drink episodes per day; not 3.7 main meals.

21.5%of episodes lasted under 10 minutes and 27.6%at least 30 minutes. Not a mean for each breakfast, lunch or dinner.

Mean per woman/day: Kitui, breakfast 444 kcal, lunch 619 kcal, dinner 716 kcal, other times 143 kcal; Vihiga, 603 kcal, 612 kcal, 615 kcal, 292 kcal, respectively. Energy amounts, not daily percentages.

77.5%of episodes occurred at home and 12.2%on the street. Episode contexts, not percentages of people.

In 2021, 57.6%of people participated in food/meals management and preparation on the prior day. Population mean 92.1 minutes/day; participants 160.0 minutes. Not weekly cooking days or only time at the stove.

41.7%of episodes were taken alone and 46.5%with family. Not added or converted to percentages of people.

Annual food supply per person for three balance-sheet categories: maize and products, 62.1 kg; wheat and products, 37.7 kg; potatoes and products, 32.4 kg.

In the selected entries, whole-maize-flour ugali combines that flour with water. Fresh-maize-and-bean githeri also includes spring onion, cooking fat and iodized salt. Two specific cookbook formulations, without prevalence percentages.

Annual food supply per person: maize and products 62.1 kg; wheat and products 37.7 kg; rice and products in milled equivalent 15.2 kg.

Selected white/brown chapati formulations use refined wheat flour and whole-wheat atta flour, respectively. Both include water, sugar, salt and oil; discs are formed and pan-cooked on both sides.

Annual food supply per person: dry beans and products 11.7 kg; dry peas and products 2.4 kg. Dry-pulse balance categories, not cooked portions.

Annual food supply per person: tomatoes and products 8.1 kg; other vegetables and products, the grouped residual balance category, 34.4 kg.

Annual food supply per person: bananas 32.4 kg; plantains 10.4 kg. The balance records them as separate categories.

Annual food supply per person: potatoes and products 32.4 kg; cassava and products 20.9 kg; sweet potatoes 10.4 kg.

Annual food supply per person: total meat category 10.8 kg; bovine meat and products 5.0 kg; sheep/goat meat and products 2.2 kg; pig meat and products 0.7 kg; poultry meat and products 1.8 kg.

Annual food supply per person: fish and seafood 3.2 kg; freshwater-fish subcategory 2.4 kg.

Annual food supply per person of eggs and products: 2.3 kg. Weight is not converted into an egg count.

Annual food supply per person for milk and products excluding butter: 93.5 kg. This aggregate row does not separate liquid milk, cheese and yogurt.

In the Nairobi sample, median contributions to protein intake: cereals and grain products 23.3%; meat and eggs 22.0%; dairy 11.7%; legumes, pulses, seeds and nuts 10.7%.

Annual food supply per person: vegetable oils 1.7 kg; within that group, palm oil 1.3 kg. Total and subcategory are not added.

In the selected pilau, cumin seeds are dry-toasted and cardamom, cinnamon, cloves and black pepper are toasted separately before grinding. Garlic, ginger and fresh coriander are also used.

The selected groundnut sauce combines ground peanuts, salt, water and sour milk; water or fresh milk may replace sour milk. It is heated until smooth and served hot with leafy vegetables, fish, sweet potatoes, green bananas or ugali.

The selected basic mandazi is a fried dough of wheat flour, baking powder, sugar, water and oil, described as a breakfast food. The selected chai ya maziwa combines tea, water, cow’s milk and sugar. Two examples, not a compulsory menu.

The selected pilau combines rice, beef, potato and spices. Its cultural context is Swahili Friday lunch, with kachumbari and ripe banana as described accompaniments.

The selected whole-maize-flour ugali is made with flour and water and described as a lunch or supper dish accompanied by a vegetable or protein dish.

The selected enriched mandazi contains wheat flour, eggs, milk, margarine, sugar and lemon rind; it is shaped and fried. It is described as an urban snack and breakfast food.

Vimumunya vya sukari combines pumpkin, coconut milk, sugar and cardamom: an example of a Swahili after-meal dessert. Siro combines semolina, ghee, milk, sugar and cardamom with almonds and pistachios, and is linked to Kenya’s Indian community.

Median amount of maize-flour ugali per eating occasion: 325 g in Kitui and 300 g in Vihiga among the women studied. Portions of the consumed preparation, not dry flour weight or recommended servings.

In the selected examples, basic mandazi is deep-fried; white chapati is pan-cooked on both sides; maize ugali is mixed with boiling water and finished over reduced heat.

In the selected entries, sukuma wiki leaves are washed, de-stemmed and finely chopped, added to onion and tomato cooked in oil and finished over low heat. Chopped cabbage is cooked with onion, oil and salt while stirring.

Documented meat-preservation examples include athola, fire-dried; aliya, sun-dried; and muranda, fire- and sun-dried. The note links these collectively to Luo and Luhya communities, without measuring frequency or giving preservation protocols.

Fermentation of foods was known and practiced in the community studied.

In 2022, 7.1% of households reported owning a microwave oven and 10.9% a refrigerator. National appliance-ownership percentages, not usage or percentages of people.

In December 2019, 145 of 160 participants(90.6%)reported consuming tea and/or coffee. This combined category does not separate the two beverages.

Among 145 tea/coffee consumers, 109(75.2%)reported tea with milk. This describes tea accompaniment, without milk quantities or a coffee recipe.

Tea taken with the meal was reported at breakfast 104/145(71.7%), lunch 47/88(53.4%)and supper 29/77(37.7%). Each meal has its own denominator; these are not percentages of the entire sample and are not added.

Daily means in Kitui: energy 1922 kcal, protein 61.1 g, fat 50.0 g, carbohydrate 284.8 g and fibre 43.4 g. In Vihiga: 2123 kcal, 60.7 g, 59.6 g, 317.8 g and 35.5 g, respectively. Observed/estimated intakes among the women studied.

For the food group “sugar and sweeteners”, the mean was 27.4 g per woman per day in Kitui and 51.3 g in Vihiga. Grams of that recorded food group, not chemically measured total, added or free sugars. Salt and sodium are not quantified here.

In the weighted Kenyan sample, 32%identified as reducetarian, flexitarian or semi-vegetarian; 6%as vegetarian; and 1%as vegan. The combined group restricts meat or eats it occasionally. Reported identities, not verification of all foods consumed.

Median monthly household food spending: 50 USD, interquartile range 60 USD. Not per-person spending. Source converted reported shillings at 100 KES perUSD.

Fixed basket per person/day: 415 g grains, 50 g beans, 35 ml oil, 100 ml milk, 100 g vegetables, 5 g sugar and 5 g salt. Monthly cost: 2408 KES cash or 2769 KES on credit. Same basket, different payment modes.

Purchases reported at open-air markets 365/376 households(97.1%), supermarkets 212/376(56.4%)and kiosks 309/376(82.2%). Buyer households by outlet, not spending shares.

Participants described daily purchases of perishables such as milk/vegetables and weekly budgeting for cereals/flour. Daily purchases were linked to daily earnings, freshness and lack of refrigeration. No mean visit count estimated.

In the reference month, 112 of 376 households reported restaurants, 14 of 376 fast food and 4 of 376 cafés as sources. Not weekly visits or delivery orders.

Garissa survey participants reported expiry, over-preparation and poor preservation as waste causes. Bakery products, cereals and vegetables were among wasted groups. This description does not quantify annual kilograms.

For long-cycle seasonal crops, eastern regions toward the coast have long-rains harvest in July–August and short-rains harvest in February–March of the following year. Not a calendar of all horticulture or imported availability.

Two documented historical examples: Nubian mkate kuta was served on the wedding day to escort the bride; Taita wukunu, sweet potato and dehulled black beans, was linked to weddings, burials and other occasions. Not universal current practices or fixed dates.