Kenyan plates vary from one region to the other depending with the sources of food around them as lakes, rivers, sea and agricultural land. Also adopting menus, spices and ingredients from all visitors who have settled in Kenya since the turn of the 19th centaury like Indians, Arabs and Europeans to create delicious plates for all, like. Ugali,Pilau, chapatti,tea masala,samosa..etc

….click here and read the receipt….

Recipes list

Testimonials

Read the review of Asante Kenya Event on Press Room

Working relationships

Posters

Aeneah A.Ochaka

Visit the workshop

In the past years in Kenya and Italy, Aeneah A.Ochaka has managed to work and cooperate with a multitude of national and international companies etc...