All passengers must submit a mandatory COVID-19 Travellers Health Surveillance Form online or through the “Jitenge Moh” app, which passengers can download from Google Play Store prior to disembarking, even if transiting. A QR code will be provided upon submission of the form, which must be presented to Port Health Officials in order to be allowed to proceed to Immigration. Passengers arriving who do not have a negative COVID-19 test will be returned by the airline to their embarkation point or if approved by Port Health Officials, may enter into mandatory quarantine at government designated facilities (which also include an approved list of hotels).
- A certificate of negative Covid-19 PCR test taken within 96 hours before departure time is required.
- Arriving passengers are required to complete a mandatory health surveillance form before departure: https://ears.health.go.ke/airline_registration/
- All passengers traveling to Kenya who are not visa-exempt are required to apply & obtain eVisa prior to entry into Kenya. The eVisa can be obtained through www.evisa.go.ke portal.
- Passengers should not have a persistent cough, difficulty in breathing, body temperature above 37.5°C (99.5°F) or other flu-like symptoms. Those presenting these symptoms will be quarantined.
- Passengers from the following countries will be exempt from quarantine if they meet the 2 requirements above: Canada, South Korea, Namibia, Uganda, China, Rwanda, Morocco, Japan, Zimbabwe, Ethiopia, Switzerland, United States of America (except for California, Florida and Texas), United Kingdom, France, Netherlands, Italy, Qatar & United Arab Emirates.
Known as “the cradle of mankind,” Kenya has no single culture that identifies it. There are about 40 different ethnic groups in Kenya, each with its unique culture. As a result, there is no single dish that represents all of Kenya. While different communities have their own native foods, the staple foods in Kenya include cereals (maize, millet, sorghum and others depending on the region) eaten with various meats and vegetables. Foods that are universally eaten in Kenya are ugali, sukuma wiki and githeri.
Traditional Kenyan foods reflect the many different lifestyles of the various groups in the country. Most Kenyan dishes are filling and inexpensive to make. Staple foods consist mainly of corn, maize, potatoes, and beans. The Maasai, cattle-herding peoples, eat simple foods, relying on cow and goat by-products.
The Kikuyu and Gikuyu grow corn, beans, potatoes, and greens. They mash all of these vegetables together to make irio. They roll irio into balls and dip them into meat or vegetable stews. In western Kenya, the people living near Lake Victoria mainly prepare fish stews, vegetable dishes, and rice.
There are two national dishes: ugali and nyama choma. Maize (corn) is the main ingredient of ugali, which is thick, similar to porridge. Many Kenyans eat this on a daily basis. Ugali is usually eaten with meat, stews, or sukuma wiki, which literally translates to "stretch the week." This means that the food is used to stretch meals to last for the week. Sukuma wiki is a combination of chopped spinach or kale fried with onions, tomatoes, green pepper, and leftover meat, if available. The traditional way of eating ugali is to pinch off a piece of the dough, shape it into a scoop by pressing and indenting the dough with the thumb, then using it to scoop sauces or stew.
Nyama choma is roasted or grilled meat. The process of grilling meat in Kenya is different from that done in the United States. Basting and the use of herbs and seasonings are not used in most Kenyan dishes. When eating nyama choma at a restaurant, the diner chooses from a selection of meat. It is grilled plain and served sliced into bite-sized pieces. It is often served with mashed vegetables.
Kenya lies astride the equator, extending from the Indian Ocean in the east to Uganda in the west and from the United Republic of Tanzania in the south to Ethiopia and Sudan in the north. On the east and north-east it borders Somalia.
The country is divided into eight provinces (Central, Coast, Eastern, Nairobi, North-Eastern, Nyanza, Rift Valley, Western).
Paleontologists believe people may first have inhabited Kenya about 2 million years ago. In the 700s, Arab seafarers established settlements along the coast, and the Portuguese took control of the area in the early 1500s. More than 40 ethnic groups reside in Kenya. Its largest group, the Kikuyu, migrated to the region at the beginning of the 18th century.
The land became a British protectorate in 1890 and a Crown colony in 1920, called British East Africa. Nationalist stirrings began in the 1940s, and in 1952 the Mau Mau movement, made up of Kikuyu militants, rebelled against the government. The fighting lasted until 1956.
There are about 37 different ethnic groupings in Kenya but no single culture that identifies it.
Kenya is known as the cradle of mankind. It is here that we humans are closest to our roots. Kenya's indigenous peoples are the Bantu and the Nilotic. The arrival of Islamic traders around the 9th century profoundly influenced Kenya's peoples and culture. They brought with them a religion, a language and the dreaded slave trade. The mixture of cultures gave birth to the Africa-Arab culture known as the Swahili who reside mainly on the coast.
Other notable peoples include pastoralist communities in the north, and several different communities in the central and western regions. The Maasai culture is well known because of tourism, despite being a minor percentage of the Kenyan population. They are renowned for their elaborate upper body adornment and jewellry.
Kenya has a diverse assortment of popular music forms, with multiple types of folk music based on the variety over 40 regional languages. Guitar rhythms are very complex and include both native beats and imported ones especially from neighbouring African countries. Lyrics are most often in Swahili or Lingala.
Malaria is prevalent in all areas except Nairobi. We recommend that any travelers to Kenya take anti-malaria medication. You should consult your physician before travel. Hepatitis A, Hepatitis B, Typhoid and Yellow Fever vaccinations are also recommended prior to travel.
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