So I know some may be curious as to the cuisine I have been encountering. As I previously had eluded to a 7 month pregnant belly, I will assure you all it is an Ugali baby. Not one that will be walking and talking in 2 months time.
Ugali is a main staple in the Kenyan menu. It is what rice is to the Asians… A lifesource.
For those who attended my mother’s African extravaganza and tasted the Ugali she had attempted, it surprisingly was quite accurate. Pretty much it is a giant ball of maize flour extremely similar to cream of wheat without the fixins’.
It is served in a giant dome and then you cut a slice to be transferred to your own plate. It is used as the utensil for the meal. It is the transportation vessel for all the other goodness to move from plate to mouth.
The ‘other goodness’ tends to mainly consist of fish or chicken. I don’t usually eat fish at home, but here I have little choice. We eat talapia, nile perch and last night I provided the headlamp light for the YGC girls to saw into a 3 foot long catfish that I just finished for lunch.
The chicken we are served are not like the fresh meaty pieces that I am used to. Rather it appears as though they take the whole chicken, rip off its limbs and throw it in a pot. Sometimes I can’t even find the meat through the chewy flesh.
The chicken we are served are not like the fresh meaty pieces that I am used to. Rather it appears as though they take the whole chicken, rip off its limbs and throw it in a pot. Sometimes I can’t even find the meat through the chewy flesh.
Whenever the pots are placed on the table we all have a little thrill of the unknown. What will we be eating today? It is like Christmas morning 2 times a day. Whoever is most eager will take a peek into the pot, lift the lid and by the expression left on their faces we are informed of whether or not it will be an enjoyable meal. Once in Mbita, Megan lifted the lid only to see a chicken’s face staring back at her. The head in fact was tangled into the talon of its own foot. Needless to say Megan did not eat that night.
Other than those face-happy proteins, I eat a lot of rice, potatoes and beans. These three ingredients are I am sure congealing into the Ugali baby I have growing, making my stomach a carb camp.
As for the veggie tales, I eat scumawiki and cabbage. Scuma is like a shredded kale. Prepared similar to the cabbage, it is a nice green addition to any meal.
Nyama choma is the next item on our list. It translates into ‘pile of meat’ which then brings us to the beef. Well, hold your horses… the beef is not infact beef, but goat! Yes, I know that we joked before my departure on how I would get to taste the delightful delicacy of African goat, but seriously, I have had the chewy, jerky-esque meat too many time to count at this point.
My warm-feelings toward goat only stretch to the roasted kind. I know that it is very special to eat goat, but really, when it is chopped into bits with the white fatty tissue still connected, I have a hard time choking it down. Whenever a stew is prepared, I put the serving spoon on dancing duty and try my best to have a fat-free scoop. 9 times out of 10 that is not the case.
But the roasted goat is another story. I have now seen them slit a goat’s throat and then skin the useless animal so that we can devour its insides. I feel like a primitive carnivore just describing the process, but truthfully that is what we are! They cut the pieces of meat and just roast it on a grill. It is the best in all its simplicity.
Beverages oh beverages. Well we hit the target with the FANTA! That is all I drink when magi (water) doesn’t quite quench the thirst. That or a nice Tusker, which is the famed Kenyan beer. I started this journey hoping to abstain from the booze, but I was convinced that I could not be in Kenya and take Tusker, I’ll throw a few back once in a while.
What do I miss? Well I always find it interesting to see what my tummy calls for and at the moment it is screaming Mexican. 3 more weeks until a margarita in hand!

