Supu ya Chemsha ya Ngozi ya Ngamia (Keto)
Camel Skin Broth (Keto)
Yes, with a tweak: ensure no starches, root vegetables, or legumes are used in the broth. About 1g net carbs per serving, lower than 9 in 10 Kenyan dishes.
What it is
A traditional broth, particularly in Northern Kenya, made by slow-cooking camel skin until it breaks down into a rich, gelatinous soup. Valued for its unique texture and nutrients.
Key ingredients
Camel skin, water, salt, black pepper, garlic, ginger.
How to make it keto
Ensure no starches, root vegetables, or legumes are used in the broth. Confirm it's a pure, unthickened broth from the skin.
Watch out for
Addition of starchy vegetables or grains to the broth.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Kenyan menuAll 626 Kenyan dishes ›
