Technical Abstract: Iron deficiency anemia is by far the most widespread micronutrient deficiency disease in the world, affecting more than 2 billion people. Although there are multiple causes of anemia, its high prevalence in children - especially those in developing countries such as Kenya - is attributed to an inadequate intake of dietary iron. The main objective in this study was to use an in-vitro digestion/Caco-2 cell culture model to assess the amount of bioavailable iron from Kenyan complementary foods. According to the data, the addition of cassava significantly increased the amount of ferritin formation in a cereal-based home recipe from 36.74ng/mg to 67.58ng/mg. When compared to commercially available non-fortified porridge recipes, it was evident that home recipes can be just as good as or even better than some commercial products, indicating that home recipes have the potential to provide sufficient iron. However, when compared to Cerelac- a fortified commercially available complementary food that provides about 26% of the RDA for iron for infants 6-7 months per serving- it was clear that the non-fortified recipes had less bioavailable iron. Therefore, more than diet diversity is required to improve iron bioavailability from these foods.