Kenya
John Kamau — 2005 Graduate of NESFP Training Program
Country Facts
Kenya is home to some of the earliest evidence of man's ancestors, leading anthropologists to describe it as "the cradle of humanity." Today, Kenya's vibrant culture and spectacular wildlife make it one of the continent's major safari destinations and tourist spots. Unfortunately, Kenya has also been plagued by violent unrest, high unemployment, crime, and poverty, despite the reinstatement of multi-party politics in the 1990s.
Location: Eastern Africa, bordering the Indian Ocean
Capital: Nairobi
Area: More than twice the size of Nevada, with a total of 582,650 sq km, Land: 569,250 sq km, Water: 13,400 sq km
Climate: Tropical along the coast, arid in the central region
Terrain: Low plains, central highlands, fertile plateau in the west
Land Use: Arable land: 8.08%, Permanent crops: 0.98%
Irrigated Land: 670 sq km
Environmental Issues: Water pollution, degradation of water quality from pesticides and fertilizers, deforestation, soil erosion, desertification, and poaching
Population: 33,829,590
Life Expectancy: 48 years
GDP per capita: $460
Under 5 mortality rate (per 1000 live births): 120
Ethnic Groups: Kikuyu, Luhya, Luo, Kalenjin, Kamba, Kisii, Meru, and others
Languages: English, Kiswahili, and indigenous languages
Major Religions: Protestant, Roman Catholic, indigenous beliefs, and Islam
Agriculture
Agriculture Products: Tea, coffee, corn, wheat, sugarcane, fruit, vegetables; dairy products, beef, pork, poultry, and eggs
Traditional Foods
Kenyan cuisine is generally based on food that will fill at a minimum cost. This usually means potatoes or rice with beans or meat sauce.
Nyama choma is a traditional dish of barbecued meat, usually goat.
Snacks include:
- Mandaazi: a sweet deep fried dough cake.
- Egg-bread: a wheatflour pancake wrapped around fried eggs and minced meat.
Kenyans also love beer, and there is a thriving local brewing industry.
