Viggo Mortensen once said, “Life is short and the older you get, the more you feel it. Indeed, the shorter it is. People lose their capacity to walk, run, travel, think, and experience life. I realise how important it is to use the time I have”.
Of all the thrill one gets from travelling,the best of them all is the fact that you are going to learn something different, from different cultures,dances, clothing, their housing, language ad most of all the food.
What they eat and how they prepare it and benefits. Let me take you through some dishes you should sample when you visit Kenya
Ugali – a semi-hard cake made of maize (corn) flour or millet flour. It’s a favorite meal for all Kenyans and usually accompanies fish, meat, nyama choma, meat stews, sukuma wiki or other greens.
Sukuma Wiki – a vegetable stew made of leafy green vegetables, mainly collards or kale. Sukuma wiki is the foundation of many Kenyan meals. The word ´sukuma wiki´ means ´to push the week´, implying that sukuma wiki is a food used to stretch the meals to last for the entire week.
Nyama Choma – The most popular dish in Kenya is this roasted beef or goat meat meal. It is mainly cooked over an open fire and served with ugali and kachumbari or mixed vegetables.
Kachumbari – a fine mixture of chopped tomatoes, onions, pepper, cilantro, lemon juice and in some cases, avocado. It is usually served with nyama choma and ugali.
Chapati – a round, flat unleavened bread cooked on a griddle to a soft brown color and served with meat stew and vegetables.
Githeri – a mixture of boiled maize(corn) and beans that can be lightly fried with onion. It is a popular meal among the Kamba and Kikuyu tribes.
Ingoho – chicken cooked “Luhya style” by the Luhya tribe of Western Kenya. It is their signature meal, which they serve to important visitors.
Pilau – rice cooked as rice pilaf, flavored with Indian spices. Pilau is a common dish served during Kenyan parties, celebrations and festive seasons.
Wali – rice boiled in coconut milk. Along the Kenyan coast, wali is a popular meal of the Swahili and Mijikenda tribes. Palm trees are grown all across Kenya’s coastline and fresh coconut is always readily available.
Karanga – a meat and potato stew, usually served with ugali or rice. See a Kenyan beef stew recipe»
Kienyeji / Irio – potatoes mashed with either beans/peas or maize and pumpkin leaves, then sautéed with onions and served with either beef stew or vegetables. An alternative is mashing boiled maize and beans to make irio.
Maandazi – deep fried sweets (similar to doughnuts) served for breakfast with tea or coffee. They also serve well as a snack for late afternoon tea/coffee.
Chai – tea boiled with milk and sugar. It’s served hot and is the beverage of choice for most Kenyans.
Samosa – a delicious deep-fried, square-shaped, meat-filled dough that is served as a snack or appetizer.
Uji – porridge traditionally made from fermented millet, corn flour mix or a mixture of millet flour, maize meal and powdered milk. Because of its high nutritional value, uji is a popular drink prepared for infants, adolescents, nursing mothers and those who are sick.