Menu: Kenya

“Let us see, then tell.”

This Kenyan saying speaks to the importance of experiencing something before you can actually speak about it. All too often on this Adventure I have seen entire countries jump to life in my mouth, simply by tasting their food. The joy that hits me when I “get” a country on the first bite – it’s like going from black and white movies to color – or silent films to talkies. Stovetop travel really does let me “see.” In lieu of plane tickets I have pots and pans. In lieu of passports I have spices.

I’m so grateful.

Today’s menu will take you into the heart of Kenya, bite by bite. The sweet Kenyan who corresponded with me last week gave me wings with his words – wings right into his homeland.

You can take your family, too.

What sounds good to you?

Chapati [Recipe]
This simple homemade flatbread made its way from India to Kenya, where locals traditionally use it to scoop up food with their right hand (instead of silverware).

Kale to “Push the Week” (Sukuma Wiki) [Recipe]
Sukuma Wiki is stewed greens, sometimes with added tomatoes, onions, and bits of meat. Our version is vegan. Sukuma Wiki is used both as a side dish and as a main course. Because it is so affordable, Kenyans consider this a good way to stretch food to last the week.

Kenyan Stewed Beef (Nyama) [Recipe]
An incredibly thick, spicy stew filled with fragrant curry, beef, potatoes, and carrots.

Grilled Corn with lime and chilies [Recipe]
Kenyan street food that makes grilled corn exciting again.

*All recipes and meal review will be posted by Monday.

Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.

Comments

  1. It all sounds delicious but the grilled corn with lime and chillies are right up my alley. Mmmmh

Speak Your Mind

*