Kenyans generally have three meals in a day – breakfast in the morning (kiamsha kinywa), lunch after noon (chakula cha mchana) and supper in the evening (chakula cha jioni). In between they will have the 10 o'clock tea (chai ya saa nne) and 4 pm tea (chai ya saa kumi). Breakfast is usually tea or porridge with bread, chapati, mahamri, boiled potatoes or yams. Ugali with vegetables, sour milk, meat, fish or any other stew is generally eaten by most of the population for lunch or supper. Regional variations exist though and each region has their own preferred food.
In western Kenya, among the Luhya, Luo and Kalenjin, lye is a common ingredient in most traditional foods and mursik – a traditional milk drink. It is not yet known whether lye is responsible for the high prevalence of throat cancer in these region.
In cities such as Nairobi, there are fast food restaurants which include KFC.