Day 52 Kenya

Kenya on the East coast of Africa has so much diversity that there is no single tribe, language or dish that is truly representative of their cuisine. However there are a few dishes eaten throughout Kenya - such as Ugali, Nyama choma and Sukuma wiki, which are a porridge, a roasted goat and cooked greens respectively. I considered the roasted goat but since lugging a headless goat onto an open fire did not seem to be an option, I settled for a vegetarian stew or Dengu. Served with Chapati (a remnant of Indian culture in Kenya) a type of unleavened wheat bread, this meal is hearty and very healthy.

The stew is made with whole green lentils (Mung Bean) soaked overnight and boiled with just enough water to cook it. Diced onions were sauteed with a green chili and smashed garlic in butter until fragrant, at which point the tomato paste was added, followed by the lentils and diced red and green peppers. Stirred ever so often to prevent it from sticking, it was ready within minutes.

The Chapatis were made from wheat ( from the Indian store).The dough is kneaded with a pinch of salt and water until elastic and smooth.They should ideally be rolled out thinly, sprinkled generously with dry flour to prevent sticking and toasted lightly on both sides till puffy with brown spots. Served hot with or without a dab of butter they complement lentils very well.

Mauritius up next.....