Traditional Kenyan Cooking

You can see the British influence by the large range hood above the stove. Fire is prepared and then individual logs are moved around to control temperature. This is the most elaborate one I have ever seen. It serves as a church’s main kitchen and was used to provide us with one of the most delicious meals I have had since returning to Kenya. The pot on the left is full of lightly cooked collard greens. They were served with freshly made flat bread (chapati), goat meat, rice, fresh tomato salad, boiled grain (brown ugali) and hot peppers. Some of the women in this church must have been up very early in the morning preparing our meal. Much thanks is due to all of them. 


4 Responses to Traditional Kenyan Cooking

  1. Sharon says:

    Is it totally weird that I miss chapati, chai, the fresh vegetables, and even ugali?

  2. LM says:

    I am hooked on collard greens now, they are done in about 15 minutes and the best I can come up with is to pile them on top of a bowl of grits. Those Kitale women can do something special with a potato too. I’ll never forget that wonderful, simple food.

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