A Culinary Journey Through Kenya’s Tribal Heritage

For those who love: 

• Local Food 
• Cultural Immersion 
• Off-the-beaten-path experiences 
• Local experiences 
• Kenyan tribes 

What to Expect 

Discover Kenya’s rich culinary heritage on this immersive 7-day journey. From Nairobi’s innovative farm-to-table cuisine to the coastal Swahili spice trails, this itinerary takes you beyond the ordinary, offering a taste of the country’s diverse traditions. Experience hands-on cooking with Maasai guides, savor Kalenjin specialties like mursik, and enjoy Luo delicacies by Lake Victoria. Explore organic farms, vineyards, and vibrant street markets while connecting with local chefs, farmers, and artisans. Perfect for food enthusiasts and cultural explorers, this trip is a celebration of Kenya’s flavors and traditions, offering unforgettable experiences at every turn.

Day 1 – Modern Twists & Farm-to-Table
Start your journey in Nairobi with a deep dive into Kenya’s agricultural richness. Spend the morning touring Kakuzi Farm, known for its avocados, macadamias, and mouthwatering nyama choma served at their Boran Barn Restaurant. Alternatively, explore the lush fields of Mlango Farm, an organic permaculture haven, with an option to join a farm-to-table cooking demo. For a sweet twist, visit Del Monte’s pineapple farm and sample freshly harvested fruit. Wrap up the day with dinner at Cultiva, Nairobi’s premier farm-to-table restaurant, where seasonal ingredients shine in an unforgettable culinary experience. Overnight in Nairobi.

Day 2 – Tigoni – Kikuyu Heritage 
Immerse yourself in Kikuyu heritage with a day in Tigoni. Begin at Kiambethu Tea Farm, where you’ll enjoy freshly harvested tea in a serene garden setting while learning about Kenya’s tea legacy. Savor a traditional lunch featuring mukimo and irio, offering a taste of local flavors. In the afternoon, visit Riuki Cultural Centre to delve deeper into Kikuyu traditions through hands-on cooking workshops for dishes like githeri and ugali. Enhance the experience with captivating storytelling sessions rooted in food culture and folklore. Return to Nairobi for an overnight stay.

Day 3-4 – Laikipia – Maasai & Samburu
Fly to Nanyuki and journey into Laikipia, a region celebrated for its rich wildlife and cultural heritage. Settle into a fantastic lodge, your base for exploring this breathtaking destination. In the afternoon, take part in the immersive “Bush Kitchen Experience,” cooking traditional dishes like nyama choma and supu ya ng’ombe over an open fire with Maasai guides, using fresh produce from the lodge’s garden. For a deeper cultural connection, join Samburu warriors to experience milk-and-blood tasting or learn about medicinal wild herbs. 

Day 4-5 – Naivasha Wine Tours 
Journey from Laikipia to Naivasha, where a visit to Leleshwa Wines offers a delightful exploration of Kenyan viticulture. Tour the vineyard, learning how the Rift Valley's unique climate nurtures Sauvignon Blanc and Cabernet grapes. Indulge in a three-course lunch featuring local flavors, complemented by their award-winning Rosé and Morendat aged beef. Relax and soak in the serene surroundings before settling in for the night in Naivasha.

Day 5: Eldoret / Lake Baringo – Kalenjin Traditions
Travel from Naivasha to Eldoret or Lake Baringo, where you’ll immerse yourself in Kalenjin traditions. In the afternoon, visit a Tugen family homestead to taste mursik (fermented milk) paired with kimyet (millet or sorghum ugali) and wild greens. Explore local markets with a guide to learn about traditional herbs like senetwet and keitumet, often used in teas and soups. At Lake Baringo, enjoy a boat excursion and fishing experience with local fishermen, learning the art of sun-drying fish for aliya. Overnight in Eldoret or by the serene shores of Lake Baringo.

Day 6: Luo Cuisisne in Kisumu 
On Day 6, drive to Kisumu and dive into the flavors of Luo cuisine. Enjoy a delicious lunch of fried tilapia from Lake Victoria, aliya (sun-dried beef), and oduma (cassava) with ugali, complemented by the tangy taste of osuga (sorghum porridge). Visit Dunga Hill Camp for a lakeside cooking demonstration, where you'll learn to make kuon oduma (cassava bread) and watch fish smoked over mangrove wood. Overnight in Kisumu, soaking in the rich cultural and culinary heritage of the Luo people.

Day 7: Mombasa and Coastal Cuisine 
On Day 7, fly from Kisumu to Mombasa and enjoy a flavorful lunch of Swahili biryani, infused with saffron, cardamom, and tamarind, paired with kachumbari. In the afternoon, embark on a street food tour through Old Town, tasting bhajia (spiced potato fritters), kuku choma (grilled chicken), and mahamri (coconut doughnuts) from the vibrant markets. Visit the Kikowani Spice Market, where you'll discover local spices like pilau masala, turmeric, and tamarind, and participate in a kahawa chungu (bitter coffee) brewing session. Overnight in Diani, soaking up the coastal flavors and culture.