Five ‘must try’ Kenyan dishes upon your East African adventure
There are many ways to embrace the culture of your chosen holiday destination. Perhaps you could try your hand at learning a different language, changing your attire to fit in with the locals or maybe even taking part in some kind of regional ritual.
Taking such avenues is fine but sampling the local food in a faraway location just has to be the best way to truly become enamoured with your new found surroundings and temporary home.
For first time travellers to Africa and Kenya in particular, the culture shock can be quite striking upon arrival but this doesn’t mean that you won’t enjoy what your eyes are opened to.
The country famed for its vast savannah grasslands and world class game reserves, namely the Masai Mara and Samburu sanctuaries, is so much more than a safari enthusiasts’ getaway alone; it is a holiday destination to break the norm while sampling some weird and wonderful dishes and growing accustomed to traditional African ways of life.
Below are five East African dishes to look out for upon personalised Kenya holidays.
You probably wouldn’t have tried this one at home. Ugali is typically served like a giant dough ball and this common Kenyan dish is a mix of maize and water, combining to form a dense cornmeal paste.
Ugali can be served on its own but is most commonly eaten alongside a side of sliced beef or vegetables. Given its density, it can be dipped into various sauces.
This is one for carnivorous souls! Nyama Choma basically means roasted meat and is barbecued meat deriving from the fatty regions of an animal, most typically goat or beef although fish also represents another selection.
If you’re sweet enough already you may want to avoid Mandazi – or Kenyan doughnuts – as they’re also known.
Mandazi are typically sold by street vendors and the smell of the fried dough is truly unmistakable.
Eaten in numerous African nations around the Great Lakes region, Kachumbari is potentially a desirable dish for those on a diet, being a combination of diced tomatoes, onions and peppers.
Given its light nature, Kachumbari is often served alongside dishes like the aforementioned Nyama Choma and is probably the most versatile dish given that lemon juice and even vodka have been known to be added.
You may immediately think that chapatti resonates with India – in which it does – but chapatti is also common in Kenya given her rich Indian culture on Africa’s east coast.
Chapati is best served rolled up with a filling of your choice.