Food

 

food is an important part of my parenthropology. I love introducing different foods to the children. Through different perspectives. Nutrition yes, but just as much as a fun and sensual experiences, and learning new social, cultural and geographical perspectives with every bite.

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.

Like chili.

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

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.

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.