I was so excited to eat as much traditional Kenyan cuisine as I could get my hands on in Africa. So, one night the Judge and I and one of the Kenyan attorneys went out for…Chinese. Yes, that’s right. In the middle of this fabulous country we opt for Chinese. And let me tell you – it was the best Chinese food I think I’ve had in a long time.
One thing you’ll encounter as the staple starch in virtually every east-African meal: Ugali. It is definitely an acquired taste. It is generally made from cornmeal and reminds me very much of grits. I love grits, so naturally, I wasn’t turned off by the taste of Ugali. And when I ate it mixed with my greens – it was actually very good.
My first encounter with Ugali: Our lunch/dinner {more on this later} at Kerio View restaurant {below}.
What’s the view? Great Rift Valley. Definitely the handiwork of God, this place.
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