section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Kenyans generally have three meals in a day—breakfast (kiamsha kinywa), lunch (chakula cha mchana), and supper (chakula cha jioni or simply chajio). In between, they have the 10-o'clock tea (chai ya saa nne) and 4 p.m. tea (chai ya saa kumi). Breakfast is usually tea or porridge with bread, chapati, mahamri, boiled sweet potatoes, or yams. Githeri is a common lunchtime dish in many households, while Ugali with vegetables, sour milk (mursik), meat, fish, or any other stew is generally eaten by much of the population for lunch or supper. Regional variations and dishes also exist.
  
  In western Kenya, among the Luo, fish is a common dish; among the Kalenjin, who dominate much of the Rift Valley Region, mursik—sour milk—is a common drink.
  
  In cities such as Nairobi, there are fast-food restaurants, including Steers, KFC, and Subway. There are also many fish-and-chips shops.
  
  Cheese is becoming more popular in Kenya, with consumption increasing particularly among the middle class.