Gathufu and other foods that dominate many homes in Central Kenya during Easter
By David Nthua, April 3, 2026Easter in Central Kenya is not just about travel and family gatherings.
It is also a time when homes are filled with rich traditional foods that bring people together, reflect culture and provide nourishment after long journeys and celebrations.
From roadside grills to homestead kitchens, these foods dominate Easter menus across the region.
Mutura
Mutura is a popular Kenyan sausage made using cleaned intestines stuffed with minced meat, blood and spices, then grilled over charcoal.
It is loved during Easter because it is affordable, easy to share and readily available along roads and trading centres. Families travelling upcountry often stop to buy mutura as a quick snack.
Nutritionally, mutura provides protein and iron from the meat and blood, helping boost energy levels during long travel and outdoor activities. It is filling, making it ideal for people spending long hours outside.
Also Read: Popular Easter foods in Kenya and how to prepare them at home
Nyama chemsha
Nyama chemsha, meaning boiled meat, is a staple in many Central Kenya homes. Meat is boiled with salt and sometimes herbs, then served with soup and accompaniments like ugali.
This dish is popular during Easter because it is easy to prepare in large quantities, especially when families slaughter animals for celebrations.
The benefit of nyama chemsha is that it retains nutrients since it is not heavily fried. It provides high protein, supports muscle repair and keeps people full for longer during busy holiday activities.
Muratina
Muratina is a well known traditional Kikuyu alcoholic drink brewed from the fruit of the sausage tree, mixed with sugarcane juice or honey and left to ferment.
It is commonly served during social gatherings, ceremonies and celebrations, making it a regular feature during Easter festivities in rural homes.
Beyond being a drink, muratina plays a cultural role. It symbolises unity and hospitality, as sharing it brings people together.
When properly prepared, it is believed to have mild medicinal value and aids relaxation, helping people unwind during the holiday period.
Mukimo
Mukimo is one of the most iconic dishes in Central Kenya. It is made by mashing potatoes with green vegetables, maize and sometimes beans or pumpkin leaves.
It originates from mixtures like githeri, which combines maize and legumes, a staple meal among communities in the region.
Mukimo is loved during Easter because it feeds many people at once and pairs well with meat dishes like nyama chemsha.
Nutritionally, it is highly beneficial. It provides carbohydrates for energy, fibre for digestion and vitamins from the vegetables. This makes it ideal for families hosting large gatherings.
Gathufu
Gathufu is a traditional stew made using meat, potatoes (waru) and green peas (minji), cooked slowly to create a thick, flavourful dish.
It is commonly prepared during special occasions like Easter because it complements staple foods such as mukimo or rice and can be cooked in large pots for extended family gatherings.
The combination of meat and vegetables makes it nutritious. It provides protein, vitamins and minerals, helping to keep the body strong during physically active holiday periods.
Why these foods dominate Easter celebrations
During Easter, families prioritise foods that are:
- Easy to prepare in large quantities
- Affordable and locally available
- Filling and energy giving
- Deeply rooted in culture
These dishes are not just meals. They are part of identity, celebration and togetherness. They ensure that during Easter, no one goes hungry and everyone feels at home.