Jul 02 2008
Kenyan Food
We had a few food questions so I am leaving this to auto-post while we safari. Almost everywhere we stayed in Kenya we were in homes or volunteer shared housing where a cook made dinner and sometimes lunch, and we were left on our own to make breakfast in the kitchen. Typically with a scary gas stove - I have no hair left on my knuckles from lighting them with matches.
For breakfast Claire eats local Kenyan cornflakes (with 3.3% milk!) and Lya and I usually have fried eggs and toast. With Africafe instant coffee. Claire eats PB&J for lunch. We are buying bread and PB&J for her along the way. They also have processed cheese slices here, so occasional cheese sandwiches. And TONS of fruit, it is mango season, and watermelon, and papaya, and Claire loves the sweet tiny bananas. And passionfruit. Etc.
One of the big coastal dishes is chapatis and beans, Claire eats that happily. Also pilao rice, which is tasty. Lentils are made here too, into a dal (both yellow and brown), and Claire eats that. And we’ve run across our share of pasta and pizza, in fact A Rocha served chapatis and beans last night, and pasta with red sauce today before we left.
Food on safari next week will be interesting, we bring a cook with us who cooks 3 meals a day. We’ll report back.
Keep on keeping on, Furtwanglers. It really is like we are right there with you. The pictures are great. My new personal favorite is the big hopper on the big hand of the little girl. Karen and the girls are off to PA for 3 weeks, so its going to be a little lonesome here. I look forward to reading of your adventures every day. I’ve been googling around the Ngorongoro Crater and it looks AWESOME. Good luck.