Kenya's culture is a vibrant mosaic shaped by its numerous ethnic communities, Bantu and Nilotic migrations, Swahili trade, and the struggle for independence from British rule. While historically viewed as a collection of diverse traditions, Prof. Olubayi Olubayi suggests a distinct national culture is emerging, borrowing from and reorganizing its 50 ancient ethnic cultures, characterized by a shared Kenyan identity and a growing national language.
Despite this diversity, universally enjoyed staples include ugali (a maize porridge), sukuma wiki (greens), and nyama choma (grilled meat), with the latter often considered an unofficial national dish. Regional cuisines vary significantly, from the Kikuyu's tubers to the Luo's fish from Lake Victoria and the Kalenjin's traditional fermented milk, mursik. This rich cultural tapestry uniquely blends ancient heritage with modern, multiethnic expressions, reflecting the country's diverse geography and history.