Kenyan-Born Chef Introduces Mombasa Cuisine to American Food Scene

In Houston, Texas, Kenyan-born chef Zayn Khalfan is introducing Coastal Kenyan cuisine to new audiences through her business, Mombasa Street Eats.

Originally from Mombasa, Khalfan moved to the United States in 2006. Drawing on family recipes passed down from her late grandmother, she began cooking for her local community before formally launching Mombasa Street Eats seven years ago. 

The menu features dishes such as muhogo (cassava), mbahazi (pigeon peas in coconut sauce), and a variety of beef, chicken, and vegetable samosas—now the business’s most popular item. Khalfan’s venture began at Bakery Play, a non-profit community centre in Houston that provided access to a commercial kitchen. 

She credits the organisation’s support as key to getting her business off the ground. Since then, Mombasa Street Eats has grown to include outdoor catering, interstate travel for events, and delivery through platforms like Uber Eats and Grubhub.

However, the business has faced challenges, particularly in securing shared kitchen space during high-demand periods. Maintaining consistency and meeting customer expectations have also been ongoing pressures. 

“You have to be accurate because when a customer comes to you, they have high expectations—and you have no excuse but to deliver,” Khalfan said.

For those looking to follow a similar path, Khalfan emphasises the need for regulatory compliance, proper licensing, and adherence to health standards. “You can’t just walk into any kitchen and start operating,” she said. 

She also notes the financial and personal demands of the industry. “It’s an expensive business, and you must have a calling. You need to know what you’re doing if you want to succeed.”