Flavor 254

Flavor 254

Nyama ChomaChapoSamoTilapia

 A Taste of Kenyan Cuisine.

“If you think your Mother’s cooking is the best, then you haven’t travelled the world”. When it comes to food, every single culture has a style of cooking characterized by distinctive ingredients, techniques and dishes, usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally.

Directing our attention to a country like Kenya, there is no single dish that represents all of Kenya. Different communities have their native foods, or staples. There are distinctive differences in the diet based on the foods available in that particular region.
A quick example would be… the Luo like Fish, the Kikuyu like Mokimo or the Luhya with Chicken. But there is more to it than that. We have the pre-colonial Indian influence, the Swahili or Coastal communities influence, the influx of the modern fast food places to name but a few.

This has fostered an infusion of very unique and savory cuisines all over the Country. Anyone who has had the pleasure of sampling Kenyan food, will tell you that it is certainly not bland.

We feel the need to take a keen look at Kenyan Cuisine, on our ongoing blog “Flavor 254”. Our aim is to validate or invalidate all the praise that has been heaped on to the Kenyan Cuisine, while in the process of absorbing and sharing with the rest of the World what we will learn.

We will embark on a quest (an excursion through food) to meet, interview, taste, gather recipes, cook, interact with the local and international Chefs or Food Mavens both in Kenya or around the Diaspora.

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