From Camel Meat To Curries, A Food Journey Through Wajir

Spice, Flavor & Heritage, Wajir On A Plate

Wajir County, in northeastern Kenya, is often thought of in terms of its arid landscape, pastoralist communities, and Somali heritage, but its culinary scene—though still developing—already shows interesting diversity. Local hotels, guesthouses, and standalone restaurants in Wajir Town offer blends of traditional Somali, Kenyan, Indian-influenced, and international dishes, creating a mosaic of taste that reflects both local tradition and outside influence. Among the establishments contributing most to this variety are Wajir Palace Hotel Restaurant, The Aaran Hotel Restaurant, Halane Hotel Restaurant, Wajir County Guest House Dining Room, Camel’s Back Restaurant, Grand Oasis Hotel, Mama Nuria Restaurant, Green View, Kilimanjaro Restaurant, and Mwalimu Inn And Choma Zone. Each of these adds its own twist, enabling visitors and locals alike to explore multiple cuisines without leaving the county seat.

At the heart of Wajir’s culinary identity is Somali cuisine. Dishes like bariis (Somali-style rice), suqaar (a meat stew usually with beef, goat or lamb, cooked in spices, onions, tomatoes), camel meat stews and grilled goat (hilib ari) are widely served. Chapati, mandazi, sambusas, and local breads feature alongside these staples. Hotels like Wajir Palace Hotel and Grand Oasis offer refined versions of these, while more modest eateries like Camel’s Back Restaurant or Mama Nuria lean toward traditional cooking methods and local flavors.

Beyond purely Somali food, there are Kenyan coastal and inland influences—pilau, biryani, maharagwe (bean stews), fresh vegetables, and even occasional Indian-style curries or dishes, especially in hotel restaurants that receive travelers with broader expectations. Outlets like Kilimanjaro Restaurant and the restaurants inside The Aaran Hotel try to mix local flavors with more continental or Indian-influenced dishes to suit guests who may be from outside the region.

Restaurant ambience and setting vary quite a bit. Some hotels like Grand Oasis Hotel, located just about 2 km from Wajir Airport, offer upscale amenities, air conditioning, modern décor, and multiple settings (lounges, gardens, private dining) to enjoy food. Smaller places such as Green View on Hilton Road or Mwalimu Inn And Choma Zone on Army Road tend toward more casual, local atmospheres. This allows people to choose from formal dining (hotel restaurants), mid-range casual, and street-food-oriented environments.

Cafés and lighter dining also contribute to the mix. Classic Café Wajir, Jerry Palace, Espresso Royale, Espresso Wajir, and smaller cafes provide spaces for tea, coffee, pastries, snacks or lighter meals. These are important in Wajir’s culture of tea drinking (especially Somali tea), social gathering, and quick bites. They may also bring in some international dessert and beverage influences.

While Wajir has a variety of places and a mix of local, Kenyan, Somali, Indian and continental food options, saying there are “over 35 different cuisines” seems an over-estimate based on currently documented sources. Many restaurants do offer “international dishes,” but normally this means select continental plates rather than full representation of dozens of global cuisines. For Wajir to reach that number, additional new restaurants and specialized kitchens would need to be introduced, especially for cuisines less common in the region such as East Asian, Latin American, or European beyond British and continental styles.