Foods Kenyans miss immediately after moving abroad
By Paulette Mboga, May 13, 2026The first few weeks abroad are exciting, new places, new weather, new opportunities.
But then the hunger hits. Not just any hunger, but that deep, soul-crushing longing for Kenyan street food and home-cooked meals. Suddenly, you find yourself scrolling through old photos of plates from home and calculating ridiculous shipping costs for Royco. Here are five foods Kenyans miss the most once they settle abroad.
Smokie Pasua
Top of the list for almost every Kenyan abroad is smokie pasua. That spicy, juicy smokie sausage slit open and stuffed with kachumbari, pili pili, and sometimes avocado. Abroad, you can find sausages, but nothing beats that late-night smokie vendor experience on a chilly Nairobi evening.
Many Kenyans confess they would trade their entire salary for one proper smokie pasua at 2 a.m.
Nyama Choma with kachumbari
Whether it’s goat, beef, or chicken, Kenyan nyama choma is unmatched. The smoky flavour, the crispy fat, and that fresh kachumbari on the side. Abroad, you can find grilled meat, but it never tastes the same without the loud music, plastic chairs, and cold Tusker (or soda) to wash it down. Many say their first trip back home is planned around a serious choma session.
Ugali and Sukuma Wiki
This simple combination is the ultimate comfort food. The perfect stiff ugali served with well-cooked sukuma wiki, tomatoes, onions, and a piece of meat. Abroad, you can buy maize flour, but it never feels or tastes the same.
Kenyans abroad often try to recreate it, only to end up disappointed and ordering expensive “African food” that still doesn’t hit the spot.
Chapatis and Beans (or Ndengu)
Soft, layered chapatis paired with either beans or green grams. This was a reliable meal after a long day. Abroad, chapatis exist, but they are usually too thick, too sweet, or too expensive, or maybe they just don’t taste as sweet as the ones from home. The craving for that perfect combo with a little soup and pilipili hits especially hard on cold winter evenings.
Mokimo or Githeri
Whether it’s creamy mokimo with potatoes, maize, and greens, or a hearty plate of githeri, these traditional meals represent home in the deepest way. They are cheap, filling, and full of nostalgia. Many young Kenyans abroad say they would give anything for a simple plate of mokimo with a spoon of margarine on top.
These meals carry memories of family dinners, street vendors, campus life, and Sunday lunches. No matter how successful one becomes abroad, the heart always yearns for these humble Kenyan flavours. Until the next trip home, many survive on memories, failed experiments, and the occasional overpriced “East African platter” at an African restaurant that still doesn’t taste quite right.