Like any other family food must be had before running on to
other things; school, work, football training or whatever. But we always sit
down for meals. Sing a blessing while holding hands before eating. Cook old
things in new ways. Place small bowls of condiments to be tasted and added
separately, according to taste and braveness.
Encouraging everyone to try, to taste, to smell, but never force the portions. We talk about the food and its origin, travel through the meals. And friends are always welcome to join and dessert should follow!
Sara was only six months when we started the Black Gold
adventure and explored the world of coffee; I brought her with me to the warehouse
where she crawled around on the floor licking coffee beans while i was roasting
kilos of raw beans from Ethiopia, Bolivia and India. Emptying the abandoned latte
cups in the cafe while I was closing up. I introduced «babychino» on the menue
and am still meeting raised eyebrows when i serve Erik and Sara cups of
espresso with milk on a Saturday morning, as part of my own weekend ritual.
Children shouldnt have caffeine they say, it may suppress their growth. But
still serve them coke from one-and-a-half litre bottles.
Sara is now 130 cm at the age of 6, tallest in her class. Lots
of babychinos.
And so here we are in Africa and Vincent, the kitchen man
asks: What dishes do you eat at home? What do you like? What do you want to eat
here?
My answer: cook what you are good at cooking, cook what you
want us to taste, what you want us to experience. Use fresh ingridients and
prepare local dishes..
So far we have eaten
the following during these ten days in Kenya:
- Chicken stew and rice (more than once).
- Beef and ugali (the main staple, widely used in the whole region, made of cornmeal).
- Grilled chicken and sukuma wiki (collard greens/kale fried
with garlic, tomato and a hint of salt).
- Fried cabbage and pilau (spiced rice).
- Mashed green plaintain banana/matoke.
- Whole baked Tilapia (fish from Lake Victoria).
- Chapati and mung beans.
- Kitchumbari (a salad of shredded tomato, onions, green chili (!) and fresh coriander- perfect with boiled eggs for breakfast).
- Irio (mashed peas and potato)
- Mandazis- different types of deepfried dough/doughnuts
As well as loads of sweet bananas, mangos, avocados.
Tomatoes, cashewnuts and gingercake
Tomatoes, cashewnuts and gingercake
And tomorrow we will have a real Kenyan BBQ with nyama choma- lots of roasted meat! Served with more pilau, kitchumbari and chapati!
No taco, pizza or fish fingers. No ketchup, cornflakes or
brown cheese.
We conclude:
Kenyans like chicken in all forms here. And we too.
Kenyans like chicken in all forms here. And we too.
Meat for sure.
They like starch- the portions of rice, ugali and potatoes
could feed a family twice our size. Definitely no low-carb issues here.
They like deep-frying things; like potatoes, dough in
various forms and shapes, even bananas.
The fruits here are a million times sweeter than in Norway.
One has to drink fresh juice every day and at every meal.
The avocadoes are most likely the best in the world, and
almost the size of a basket ball!
But.. I prepare the coffee myself, (I almost fainted the first day when i saw them pouring the
newly brewed coffee back into the brewer to make it warmer...) and let them serve
me masala tea instead.