05-01-2014 by redazione
Kenya, which has often been improperly referred to as "Africa's Switzerland", benefits greatly from the fertility of its land, where it ends up suffering from the desert ruggedness of the north, bordering Ethiopia and to the east, towards Somalia.
In this country, which is three times larger than Italy, it is not only the savannah of the national parks that dominates it, but also vast plains and pleasant hills, wide lakes and imposing mountainous reliefs.
Nature celebrates many of its infinite aspects, offering enchanting landscapes and, invariably, different fauna and flora depending on the area. Thus also the fruits of the land, crops, livestock farming and food production in general, change connotations and results kilometre after kilometre.
Tea and coffee have the best near Lake Victoria, pineapple pineapple south of Nairobi and parts of the lakes Naivasha and Nakuru grow every kind of fruit or vegetables typically Mediterranean and that you would not expect to see in Africa: from strawberries to asparagus, from grapes to melon.
As if that were not enough, in the deep south, Kenya is washed by the Indian Ocean.
And that's where the fruits of the earth are joined by those of the sea. In Malindi, a few tens of metres apart majestic mango trees from shrimp and lobster swims, cornfields and spinach rise not far from the grouper's cheeks and octopus hideouts.
If once indigenous peoples did not dare to venture beyond the shores of the ocean and feed on the products of their rudimentary orchards, while the Arab and Indian merchants who had landed there also fished the wonders of the sea, today thanks to tourism and the encounter of races and habits, foods of land and sea have joined together giving life to a rich and varied gastronomy, which does not forget its origins
The cuisine of Malindi and the Kenyan coast is particularly affected by Indian and Middle Eastern flavours, the Portuguese passage, the English colonization and finally, nowadays, the Italian presence.
Elaborating everything in an austere but creative way, using the resources of this beautiful land.
The goodness of the free-range chicken in Kenya is not a mystery. In most cases it is cooked simply grilled, but there are Swahili dishes that include other pleasant encounters of flavours. One of these is the tamarind chicken (kuku...
An ancient Swahili legend tells us that before the arrival of the Portuguese, the indigenous people of the Kenyan coast did not eat avocado but used only oil, because they considered it neither fruit nor vegetables.
There' no use in denying it, the fruits of Kenya are one of the great pleasures of this land.
It is not in fact easy to find in nature delights of the palate which are also beneficial for our body and for...
In Kenya, potatoes are particularly tasty.
The local population loves them fries, so much so that they are the ideal side dish of the national dish, the "nyama choma" (meat grilled almost toasted).
But there are many other ways of...
The Italian Food and Culture Exhibition in Nairobi could not have a better location than the historical Sarova Stanley Hotel in the town center of the Kenyan capital.
It took an Italian professional who knows the art of hospitality in Africa, to transform a historic Malindi resort into a meeting place with attention to detail that enhances the pleasure of living, relaxation, international cuisine, Italian specialties like pizza...
FOOD IN KENYA
We know well the history and hardships of the African continent: a few strains and thousands of tribes scattered over an area of about 30 million square kilometers, which have paid a bitter duty to the evolution of the Western...