A Taste of Kenya
By Helena and Isabella
While in Kenya we have been trying out a bunch of interesting local food. In this blog post, we describe some of our favorites so you can have a taste of Kenya!
Ugali:
A dish made from corn flour and “cassava”. Ugali is a dense and unsalted porridge that accompanies the majority of Kenyan meals. Usually eaten by hand and mixed with either proteins, sauce or vegetables.
A meal with beef, vegetables, and ugali
Chapati:
Chapati is a Kenyan unsalted flatbread made from flour and water. We tried chapati from many places and the one we liked the most was made at Hotel Jofa where we had lunch on Sunday. Chapati is usually a side dish that accompanies proteins and vegetables.
Whole fish from Lake Victoria with a side of chapati and vegetables
Stoney Tangawizi:
An East African ginger ale with “extra ginger” as described by our PM Kelly. Stoney Tangawizi is a soft drink produced by Coca-cola recommended to us by the past Kenya travel teams. We pass on the recommendation!
Krest Bitter Lemmon:
Tastes like a soda made from pressed Lemmon juice with “extra lemon” as described by Isa, a team member. It’s produced by Krest, a Kenyan brand owned by Coca Cola.
Members of the team toasting with Stoney Tangawizi and Krest!
Kienyeji Chicken:
This is a local chicken which we had with ugali or chapati for several of our dinners at Borderpoint Lodge. It is a small, cage-free chicken very popular in the region.
Mursik:
A fermented milk from cow or goat. After fermentation it looks like a yellow liquid with white junks and tastes like yogurt. A few of our team members were brave enough to try it.
Royal Jelly:
Justin described it as a “slightly sweet bitter crab egg, texture of a hard boiled egg yolk”. Royal Jelly is similar to honey but is feed only to queen bees.
Justin trying Royal Jelly and Tom in the back showing us a honeycomb
Other good food we ate included white fish from Lake Victoria and a vegetable that looks like spinach but tastes slightly bitter.