Food!

For all you foodies out there, this one's for you.

As many of you know, one of the most important aspects of traveling is exploring all of the foods the world has to offer.  Even if it means also exploring all of the bacteria and parasites the world has to offer. (Anything to boost the immune system!)

I am a lucky traveler who has the opportunity to be living with a host who is constantly piling food on my plate.  Among the conversations about cultural differences, work, and family, you can hear my host saying "Here, try this", "You should eat this", "Please finish this up", "Have you had one of these yet?", "Eat more".    Along with the trays and trays of food I've been fed at home, I have been frequenting the Aga Khan club - which has a restaurant - located exactly 30 seconds away from the office.  Since my colleagues have all been fasting for Ramadan, I've been eating alone, with the crows.  So I've gone ahead and tested out what most of the menu has to offer, and would like to share my culinary delights with you all back home:

   (Note: I have yet to delve into Swahili cuisine, including ugali and bbq goat. But don't worry, I will get on that ASAP!)

Chana bateta: a curry soup with peanuts and chick pea dumpling things.

Lentil bhajias: the j is pronounced dish - it's not Mexican. It's a fried mash of lentils,spices, and fresh coriander. My favourite so far.

Potato bhajias: same thing with sliced potato (basically fried potatoes with a batter).

Pack potatoes: fried diced potatoes with curry spice in a batter.

Samosas: you can get all kinds here, very cheaply!

Spices that come with every meal it seems.  The red one is just plain hot (I think they call it pili pili sauce). The white one is shaved coconut with hot peppers.  The green one, I have no clue but it's also spicy.

My lunch companion.  These guys are daring, obnoxious, and rule the town.

Coconut curry: made with fresh coconut water.

Vegetable curry: with lentils, hot peppers, and other things.

Avocado! These are in season, and they are all massive!

Custard apple. They are sweet and custardy inside with lots of seeds.

Passion fruit:  We had a lot of them and they were getting dried up, so I decided to make juice!

Splitting it open.

All of the fruit is out and ready to be put in a blender.

                                                   Sifting the seeds from the juice.

Add salt, honey (from Honey Care Africa of course), and ice cubes.  Serve chilled!

   This is a shout out to my fellow 'fellows', especially Alex.  (And of course, Farouk). When in Kenya, buy some Honey Care Africa honey - it supports small-scale sustainable bee-keeping enterprises!