Understand

Welcome to the stunning Rift Valley in Kenya, located to the north of the Ewaso N'goro. This extraordinary region is home to a diverse range of peoples, including nomadic herding communities like the Turkana, Pokot, Samburu, and Maasai. You'll also find farmers such as the Kikuyu, and even remnants of hunter-gatherer groups, like the Ogiek who reside in the lush forests of the Mau escarpment. But that's not all — the Rift Valley is adorned with the majestic Lake Turkana, a massive body of water that dominates the northern region. Explore the Rift Valley's rich cultural heritage and awe-inspiring landscapes, filled with rugged beauty and thriving communities.

Map & Climate

Popular Foods

Ugali: Ugali is a staple food in Kenyan cuisine, made primarily from white cornmeal or sometimes millet flour. It is a thick, stiff porridge that is often eaten with hands and can be served plain or flavored with a little salt or oil. It's commonly consumed at breakfast or dinner, and occasionally as a snack. Ugali can also be mixed with vegetables or beans to create a more filling meal.

Kuku Paka: This is a traditional Kenyan chicken stew, typically prepared using local poultry. The chicken pieces are cooked in a flavorful sauce of tomatoes, onions, chilies, and other spices, giving it a rich and robust taste. Kuku Paka is often enjoyed with friends and family during gatherings, and may be accompanied by rice, ugali, or chapati – a type of flatbread.

Matooke: Matooke is a popular Kenyan dish consisting of green bananas (plantains), which are peeled, boiled, and then mashed or pounded to create a soft, dough-like consistency. It is typically served as a side dish alongside meat or fish, or in some cases, it can be combined with vegetables to form a vegetarian meal. Due to its versatility, matooke is a widely enjoyed dish throughout the country.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing