Karoga
Koroga, or Koroga, is a uniquely Kenyan style of dining outdoors on (nominally) Indian cuisine. The word means "mix" or "stir" in Kiswahili, and this is precisely what diners do for themselves, with a bounty of chopped ingredients and spices. A bit like camping in the city, diners situate themselves in semi-private huts each outfitted with a charcoal-burning "jiko" (stove). Despite the rustic elements, diners enjoy a full bar with table service ready-to-order starters. As the process of cooking (with chicken curry being the most popular entree) takes several hours, Koroga diners are known to  grow tipsy while they cook—or watch. While in the 1980s Sahara City also became a popular place, many others are popular now are many including Spice Roots, Curry in Hurry, Nairobi Gymkhana and Goan Gymkhana. A new place called Shooting Star in Parklands even offers chicken flown in daily from Kisumu. The chickens are popularly known as "road runners", as they are free range, and take a while to cook due to the lean meat. While everyone seems to agree that Karoga is not an imported concept, descriptions of where and when the now-commercial dining style developed are  mixed. A manager at the Mystique Gardens from western Kenya suggests that Karoga began in Kenya centuries ago with families cooking fresh fish for themselves on the banks of Lake Victoria. According to him, Karoga has only existed as such in cities for approximately five years. According to others, it started with Indian railway workers. Koroga became popular in the 1980s when Nairobians began going to the Bowling Green Restaurant in the City Park and were introduced to self cooking at a commercial place. Before that, groups would meet at a friends house with one or two of them cooking  while others would enjoy the weekly gathering.