-Koroga is a Kenyan Swahili word meaning ‘mix’ or ‘stir.

-It is an exciting Kenyan dining that involves, outdoor cooking of usually Kenyan Indian cuisine; chicken or meat curry.

– Normally, the revellers turn up with chopped ingredients and spices.

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-The food is cooked using Kenyan traditional charcoal-burning Kitchen (stove) and Mwiko (wooden spoon).

-Diners can meet for Koroga once a week, others once a month.

-There is ever someone standing by to help out or to take over the cooking. Evidently, percentages of people who cook for themselves at Karoga are fewer than half of the attendees.

-It is often thought that Karoga began in Kenya centuries ago with families cooking fresh fish for themselves on the shores of Lake Victoria (Nam Lolwe).

– Koroga became popular in 1980’s when Bowling Green Restaurant, Nairobi introduced the act of self-cooking at a commercial place.

– Before that groups would meet at friends’ houses where one or two cooked while the rest would enjoy the weekly gathering.