Swahili culture evolved with the mingling of the Bantu people of Africa with Arabs, Indians, and even Europeans and Asians who came by sea to trade with East Africa. As such, Swahili food has taken many foreign cuisines and spun out iterations uniquely Kenyan, uniquely Swahili. You’ll get a variety of meats, including, of course, seafood, in subtly spiced curries, pilaus, kebabs, and roasts. Rice and coconut are ubiquitous. There’s much more, and it’s available in most parts of Kenya. However, civilizations from which Swahili culture was born met originally on the coast, and the most atmospheric place to appreciate Swahili food is Mombasa, with the sea breeze fanning imaginings of ancient dhows anchored offshore, loading up on ivory, ebony, and gold.