Typical Kenyan food served at the research guest house that I’m staying at. It’s a hardened porridge of maize meal (ugali) topped with goat stew, a salad of tomatoes, onions and cilantro and sauteed aubergines (eggplant). The cook asked if I like it spicy. Yes, please. So, he’s been adding in green chilies and lots of garlic and ginger. I’m satisfied.
17 January 2012