Pilau. Mahamri. Chapati. Ugali. Fried chicken or fish. Sautéed potatoes. For years, these were the dishes most Kenyan hosts would start preparing when they knew they had guests.
Home-cooking has been part of Kenyan party culture, but now bring-your-own-food is gaining popularity. Instead of the host cooking, the guests come with dishes of their choice. To many, this is an affordable and easy way to serve food and drinks, removing the hassle from the host.
As guests walk in, balancing pots of meat, one spreads Maasai shukas on the grass, while another unwraps a still-warm cake baked that morning. These potluck parties are held indoors or outdoors. There is always the ‘trusted chapati supplier’ or ‘nyama choma king,’ and that one meal that steals the show.
Njeri Gachuhi, a lawyer turned entrepreneur, is among those who have embraced the bring-and-share meals concept. She says she has been attending potlucks for years now, but social media has made them popular.
‘Social media can make things trendy, but potlucks have always been here,’ she says.
For Njeri, the appeal is simple: the food and the connection.
‘I enjoy seeing how the dishes all come together,’ she says. ‘Even when you don’t assign who will cook what, the meals somehow complement each other. The energy is great, too.’
Are there rules to potlucks? When she is invited to a potluck, her go-to dishes include potato salad or honey-glazed pork chops, but she says she does not police what people bring. Neither does she ‘side-eye the people who buy food instead of cooking it.’
‘I just want everyone to bring what they’re comfortable with. Sometimes you get two people bringing the same dish, but that’s part of the fun,’ she notes.
Her most recent potluck brought together 12 people, a mix of friends and new faces, around one large dining table.
‘The meal that excited people the most was chicken masala curry,’ she recalls.
‘We had a mix of everything, but the meats that were prepped well, the curries, and the marinated, pan-grilled pork, also stole the show. Some food was reheated, and others were microwaved. We used paper plates to avoid cleaning afterwards, and after eating, everyone even carried some food home.’
From TikTok reels to getting real
Sylvia Inyanje, who discovered potlucks through TikTok, says the trend offers a relaxed, budget-friendly way for friends to gather. ‘They are a cheap and easy way for friends to come together and eat. The cost of hosting is spread among the visitors, so no one person carries the burden.’
The appeal goes beyond cost. ‘Potlucks allow people to share many different flavours and home-cooked foods. You try each dish, and if you like a recipe, you can ask the person and try it at home.’
As free and easy as it may appear, there are still other rules. ‘We create a sign-up sheet for different dish categories, and everyone volunteers for what they can bring. Someone might take appetisers, another main courses, desserts, or drinks. It’s cost-effective, and no one feels pressured. Everyone contributes according to their budget, and it all comes together.’
The most recent one Sylvia attended was ‘a planned garden-inspired potluck.’ ‘We brought fried chicken, meat stew, apples, oranges, mangoes, pilau, and even alcohol for the ‘potomaniacs,’ plus chapatis, cake, and pizza. We didn’t have to borrow hotpots; everyone carried theirs from home,’ she says, laughing.
Because it was a picnic, they carried shukas and picnic mats. ‘We used disposable plates and tumblers, and gladly, everyone arrived on time. The potluck was for nine of us – just friends – and we haven’t encountered or attended a failed one yet. Everyone tasted every food, and it was nice; they liked everything.’
Sylvia adds that meals that always work are rice, chapatis, pilau, meat stews, and chicken.
‘Our setup was just simple. First, we planned the menu by assigning dishes to categories-appetisers, mains, sides, and desserts – using a sign-up sheet to avoid duplicates and ensure a balanced meal. Then we coordinated logistics by asking guests to bring serving utensils, plates, serviettes, drinks, and hotpots to keep the food warm. Finally, we prepared a display area, we scattered the picnic mats and Maasai shukas on the ground where our tent was for a relaxed atmosphere, a kind of garden lounge style.’
More personal experience
She believes potlucks foster a more personal and communal experience than a restaurant or a club.
Esther Alex hosts and attends multiple potlucks. ‘It’s a good way to do birthdays without spending too much because everyone contributes something,’ she says, adding that the gatherings are usually made up of close friends or Bible study circles.
They make theirs more exciting by bringing board games and competing to see who brought the best dish.
Her go-to dish for any potluck is always pilau, though for simpler meetups, she’s happy to show up with pizza. ‘Our parents used to do them without knowing the name,’ she says. ‘The style might change, but the purpose, coming together and sharing food, will always remain.’
Business opportunities
Potlucks are also turning into business opportunities. ‘I organise the events myself,’ says Millicent Ndegwa, an event organiser.
So far, she has hosted two potlucks, each with a small, intimate turnout. ‘We were six people at the last one,’ she says. ‘It’s female-only, catering to all age groups. That was intentional, creating a space where women could relax and enjoy the experience together.’
Cost is minimal for attendees.
‘The only cost is a small entrance fee, which helps cover basic arrangements. Unlike other events, I don’t ask guests to pay for hosting or to bring utensils. I provide plates, tumblers, and napkins, so guests don’t have to worry about logistics.’
Food safety and portioning are important considerations for Millicent.
‘I make sure everyone knows how to prepare their dishes and that the food is drug-free and alcohol-free,’ she explains. ‘I ask each guest to bring enough for at least two to three people. That way, no one goes hungry, and there’s always variety on the table.’
Millicent emphasises the advantages of hosting a potluck. ‘It’s cost-effective. The host doesn’t bear the burden alone. You can have a full meal for everyone without spending too much. I’d estimate around Sh1,000 for the entire event, with individual contributions averaging Sh300.’
Janet Wambui, also an event organiser, says with the festive season approaching, she wants to blend the idea of a picnic and a ‘friendsgiving’ celebration. She is planning a potluck that will bring together 15 to 20 people.
‘The main cost goes into the picnic experience,’ Janet notes, adding that guests will pay an entry fee of around Sh1,000. ‘Everyone brings their own food, and I’ll be rewarding the best dish,’ says Janet, whose idea for the potluck was inspired by a previous ‘rainbow picnic’ she organised, where guests dressed and plated food according to assigned colours.