Food Without Spices

I really like to eat and it turns out that it’ll take more than a change of continent to put my off my five daily feeds. For a vegetarian in Kikuyu-land meals revolve around githeri, a stew of beans and maize; makimo, potato mashed with beans, spinach and maize; ugali, a heavy starch made with maize flour, chapatti and sukuma wiki (kale) which translates as stretch the week. It’s good hearty food designed to fuel full days of physical labour, dangerous stuff for the idle! 

In the Kenyan highlands food is at its best with no spices. That’s right, no spices whatsoever, unless you’re counting salt and I really don’t think you should be counting salt. 

A Cafe in Kerugoya Announces it's Style of Cuisine: Food Without Spices

A liberal addition of fat is a must. This adds vital calories and fat is seen as a healthy choice especially for children as it’s good for the heart. The ingredients are pretty good but the meals become quickly repetitive after some time and the high fat content makes me fearful so I make my meals at home whenever possible! 

A typical Fat Aisle in a Nanyuki Supermarket

Kerugoya has an amazing market everyday; the range of produce is fantastic. Yesterday I picked up freshly picked carrots, an avocado, kale, baby red onions, a handful of red chillis, a bunch of coriander, a butternut squash, a bag of passion fruit and a beautifully scented pineapple. It was as much as I could carry and cost less than £1, so scurvy isn’t really an option. 

Hawkers at Work

I have a one ring gas stove on which I attempt to create a variety of meals but often these revolve around vegetable stews and stir fries. As time goes on I have become more inventive and can now whip up a mean lentil curry, spaghetti sauce, guacamole, toast… anything is possible! 

The Kitchen of Dreams