The British influence is patent in all the gastronomic habits. Meat is the star of Kenyan cooking, mainly beef, veal, goat and lamb, and to a lesser extent pork and chicken. The Elmolo lamb is specially famous. In rural areas, poached game unfortunately makes a sporadic meal. Meat is stewed or grilled and is usually garnished with potatoes, rice or vegetables.
Kebabs are also very popular, imported from the Arab cuisine but adapted to the local raw materials.
Sausages are made with veal, as a result of pork scarcity and the Islamic rejection of this animal's meat. Ugali , imported from Uganda, is the most popular food. It consists of boiled corn flour balls, with a texture similar to bread. Sometimes the dough is mixed with butter, cheese or milk to make it more tasty. The balls must be eaten hot, garnished with vegetables and pieces of stewed meat.