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The cuisine of Kenya is largely influenced by east India and Great Britain, its previous colonists. They imported coffee, cereals, fruits and vegetables, and tea, which are important elements of a traditional Kenyan meal. It is also believed that Kenyan cuisine carries an oral tradition passed on from generation to generation. One of these oral traditions is that some men belonging to certain tribes are better cooks than women.
Some of the dishes in the long list of delicious Kenyan cuisine are Ugali, a dish that can be served with cooked and mashed peapods, black-eyes peas, bananas, or beans and corn. The country's dessert is all natural. Sometimes the citizens eat papaya, other times, apple, depending on the available fruit.