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When it comes to Kenya, what comes to our mind is always the vast wild and interesting land, the uninhabited desert, the fierce and strong African lions... The untouched nature is certainly enchanting, but the tempting Kenyan food is even more memorable.
"Legal" Wildlife Grilling
Kenyans love meat, and game roast is one of the most popular dishes in Kenya. Similar to Brazilian barbecue, Kenyan barbecue meat is also grilled with an open flame concentrated charcoal, until the aroma is overflowing, the outside of the tender, then sprinkled with some of the unique flavor of Kenya's vegetable salsa, tasting delicious and endless.
Wonderful fruit flavored coffee
Grown at an altitude of 1,500 to 2,100 meters and harvested twice a year, the multi-layered taste and balanced acidity of Kenyan coffee has made it highly acclaimed by the industry.
The buyers of Kenyan coffee are world-class buyers of quality coffee, and coffee farmers must double-check in the forest seven times to ensure that only ripe berries are harvested. The harvested coffee beans are always sent to a cooperative cleaning station, which then delivers the coffee to the cooperative in "parchment bean" condition and demands a price based on quality, which ensures fairness to both growers and consumers.
Ugali, a staple food
Ugali is a staple food in several East and Southern African countries, and is rightly the national dish of Kenya, with feelings ranging from awe-inspiring to overwhelming. Ugali is mainly made of maize paste or sometimes sweet potato flour, and is served in the form of large bricks with stewed meat and vegetables. Authentic Ugali is made without sticking to your hands.
East African meat and rice
Meat and rice cooked over a campfire is a delicacy from Persia. It was introduced to India after the second Mughal emperor Humayun regained the throne, and surprisingly, when Kenya and Tanzania were taken over by the British colonists, a large number of Indian laborers entered Africa, and it became a national dish shared by both countries.
But there is a difference between East African rice and Indian rice. The former is spiced with black pepper, cloves, cumin, cardamom and cinnamon, while the latter is flavored with bay leaves, saffron, chopped coriander and turmeric. Kenyans also sometimes add tomatoes, onions, and garlic, which are cooked with beef, lamb, or chicken and served as a whole pot dish at home.
Ginger Milk Tea
When you walk in the streets of Kenya, you will find that most people use ginger tea as water to quench their thirst. The main flavor of ginger milk tea comes from black tea, milk, cane sugar and ginger, in addition, the tea drinker will add cinnamon, cloves, cardamom, vanilla, honey, etc. according to personal preference. Ginger milk tea is often served with a sweet food called Mahamari, and the local Kenyans are not only fond of ginger milk tea as a drink in the public eye. Some people are proud to claim that there is no food that can compete with ginger tea with mahamari!
