Kenya Recipes
Here are some of the most essential Kenya recipes; Ugali (Cornmeal Porridge) being considered the national dish.
If you are looking for some culinary culture, go towards the coast. Although the variety & standard of restaurants in Nairobi is really good and there are lots of choices, it is always nice to go to the coast and that's a great excuse.
There is a long association with the Indian Ocean trade which created some very characteristic regional cooking; rice and fish, flavored with wonderful coconut. Tamarind and other exotic spices are the main ingredients.

Kenyan Delicacies

When Kenyans go out, they go for a big blow-out feast, which is always a huge pile of nyama choma (roast meat). You can order your meat of choice; goat, beef, mutton or chicken, and the way you prefer to eat it; either cooked, fried or roasted.
If you are a vegetarian, don’t worry. Kenya recipes offer a lot to choose from. Besides an abundance of delicious assortments of fruit, there are numerous vegetable dishes to ponder about.
Meat-free pasta dishes, omelet’s, vegetables and potatoes. This East-African country truly has an amazing array of mouth-watering, fantastic vegetarian dishes, topped at the end of a meal with fresh fruit salad. Yummy!!! (As you might guess, I am a Vegetarian ;)
There are also beautiful Italian and Indian restaurants and everything is very fresh & very delicious. So, no worries, there is something for all of us and everybody’s appetite will be satisfied.
Here are some examples of Kenyan Recipes;

Ugali
(Cornmeal Porridge)
Ingredients:
1 cup cold water
1 cup yellow cornmeal (the Mexican flour ‘Mozerapa’ is a close substitute to the Kenyan flour)
1 teaspoon salt (optional)
3 cups boiling water

Ugali

Serves 4 to 6
Put cold water in a medium-size saucepan, add cornmeal and salt, mixing continually. Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps.
Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking.
The ugali will be done when it pulls from the sides of the pan easily and does not stick. It should look like stiff grits.
You can serve ugali with everything from meat stew to sugar and cream. Your choice!

Vegetable CurryIngredients:
2 large onions, finely chopped
2 tblsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 and 1/2 tsp. fresh ginger, crushed

Vegetable Curry

1 large garlic clove, minced and crushed
1 tblsp. ground cumin
1 tblsp. whole coriander, crushed
2 chili peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
6 cloves
4 oz. tomato paste
1/2 lb. green beans
1/2 of a small cauliflower
1 medium eggplant
1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas
1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
1/2 cup dry chickpeas, cooked (optional)
Serves 6
Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds.
Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
Thin the tomato paste with about 2/3 cup of water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last.
If your pot is not oven proof, transfer mixture to one that is.
Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.
The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
Serve over rice or with Indian bread.
(This recipe is from ‘Tim’s and Lara Beth’s Kenya Page’ and it is delicious!!)

Samosas
Ingredients:
1 inch piece ginger root
6 cloves of garlic
2 pounds ground lamb/beef OR a variety of choped up vegetables (Carrots & Cabbage)
3 large onions, thinly sliced
1 tablespoon mussala
1 tablespoon curry powder
1 tablespoon turmeric
Salt (optional)
2 pound frozen egg-roll dough, thawed

Samosas

Flour
Oil
Makes 80 servings
Chop the ginger and garlic very fine or if you have a blender until well mashed. Add the meat OR vegetables, onions, mussala, curry powder and turmeric.
Sauté in a heavy frying pan on low heat for about 30 minutes. If you opt for the meat, do not add oil and stir occasionally to break up the meat; for the vegetables sauté until nice and done.
Cut sheets of thawed egg-roll dough into 4 by 4 inch quarters to end up with a nice triangle. Put some of the meat OR vegetable mixture in the middle; just about the amount to end up with a nice, neat triangle. To secure use a paste made out of flour and water.
Deep-fat fry the filled samosas, a few at a time, until golden brown.
They are great to keep in the freezer, and to serve, just thaw and place in a hot oven until hot.
Chapati
Ingredients:
2 cups of Flour
1 teaspoon salt
Water
Serves 4
Sift the flour and the salt into a mixing bowl. Add some water to make a fairly stiff dough, moistening your hands frequently to ease off the bowl.
Shape dough into a ball, cover the bowl with a damp cloth and let it stand for at least ½ hour.
Divide dough into 4 or 5 balls and roll each out into a flat, round disk.
Heat a large creased griddle or frying pan over medium until it is hot. Cook each chapati until golden; when you see tiny bubbles it’s time to turn them over. It should take about a minute for each chapati.
Press them down with a wide pancake turner or a clean towel to cook evenly. Serve hot.
Tip: You can try different combinations of flour. For example 1 ½ whole grain flour & ½ cup all purpose flour OR 1 ½ cup whole wheat flour & ½ low-fat soy flour....

Irio
Ingredients:
1 cup dried peas (or canned peas)
1 lb canned corn or 6 ears of fresh corn
Several potatoes or instant mashed potatoes
½ lb pumpkin greens or spinach
Lima Beans (optional)
Chopped fried onions (optional)

Irio

Black pepper
Salt
Serves 8
Boil dried peas until détente, drain and set aside. Also boil the potatoes, corn, lima beans, and the greens, drain and set aside.
Mix the fried onions with all the above, add salt & pepper to taste and mash.
The consistency should be that of firm mashed potatoes. You can also add a little bit of butter if desired.
The leftovers taste great the next day when fried with a bit of oil in a pan.

Plantains in Coconut Milk
Ingredients:
3-4 plantains, sliced in rounds
¼ teaspoon of salt
1 teaspoon of curry powder
½ teaspoon of cinnamon
1/8 teaspoon cloves
1-2 cups of coconut milk
Serves 4 - 6
Combine all ingredients, except the coconut milk, in a heavy saucepan and stir. Pour in 1 cup of coconut milk and simmer over low heat until the plantains absorbed the milk and are very tender. It takes a while for them to get soft; give them about the same time you would need for cooking potatoes.
You can add more coconut milk if you desire.
Serve hot and try with fish or curries.

Plantains in Coconut Milk

Note: The wonderful thing about plantains is that they truly are a versatile food. As a plantain ripens, its high starch content changes to sugar.
Plantains are good at any stage; it just depends on what you want to make. Plantains are a relative of the banana, but are bigger, less sweet and need to be cooked before they are eaten. Plantains also keep their shape when cooked, unlike bananas, which get mushy.
Green or "unripe" plantains contain a lot of starch and very little sweetness. Their starchy flesh is used more as a vegetable than a fruit. They can be used in soups, stews, boiled and mashed.
A ripe plantain can be used in savory or sweet dishes. You can pan-fry them with some butter, rum, and brown sugar and serve over ice cream. When buying ripe plantains, they should be firm and not mushy or cracked.
When peeling plantains or green bananas, moisten hands and rub with salt to prevent the juices from sticking to your hands.
Cut off about 1 inch from both ends of the plantain.
Using a sharp knife, make 2 lengthwise cuts at opposite ends of the plantain.
While holding the plantain steady with your left hand, use your right hand to slide the tip of the knife under the skin and begin to pull it away, going from top to bottom.
Soak the peeled plantains or bananas in salted water.
Drain on a paper towel to use in your recipe.

Kunde
(Kenyan black-eyed peas & tomatoes)
Ingredients:
2 teaspoons Oil
1 Onion
2 cups tomatoes
2 cups black-eyed peas
1/4 cup peanut butter, natural or roughly grounded peanuts
¼ cup water
Salt & Pepper  

Kunde

Serves 4-6

Heat oil over medium heat in a saucepan.
Mince onions and sauté lightly until translucent. Add diced tomatoes and simmer about 5 minutes to cook down.
Cook the black-eyed peas and add with all remaining ingredients and mix well. Lightly mash the peas with a fork.
Simmer about 10 minutes over medium heat, stirring occasionally. Add more water as needed to get a stew-like consistency.
Serve with rice.

Sukuma Wiki 
Ingredients:
6 cups chopped fresh collard greens
3 tablespoons olive or vegetable oil
1 medium onion
1 cup stewed tomatoes
1 green chili pepper (seeded & chopped)
3 tablespoons lemon juice
1 tablespoon flour
½ to 1 cup water

Sukuma Wiki

Fill the bottom of a saucepan with about an inch of water. Insert strainer filled with greens and bring water to boil over high heat. Turn down if water begins to evaporate. Cover and steam for 8 minutes.
Chop the onion and tomatoes.
Heat oil in a skillet over medium high heat. Add onions, tomatoes, chili pepper and sauté until the onion is clear. Reduce heat to low. Add additional oil to prevent sticking.
Mix lemon juice, flour and ½ cup water in a small bowl until well blended.
Pour into onion mixture and mix well. Add ½ cup water, cooked greens, salt and pepper and mix well. Increase heat to medium, cover and cook for about 3 minutes.

Mixed Greens, Kenyan style
 Ingredients:
1 Serrano or Jalapeno pepper, chopped
2 teaspoons salt
2 teaspoons freshly grounded black pepper
2 tablespoons olive oil
1 pound fresh collard, mustard or turnip greens, chopped
OR
1 bag / 10 ounces frozen chopped greens, thawed
1 pound fresh spinach, chopped
OR
1 bag / 10 ounces frozen chopped spinach, thawed & squeezed dry
2 tablespoons butter
3 large tomatoes, cubed
1 large yellow onion, peeled & chopped
1 cup canned unsweeten coconut milk
4 teaspoons dry roasted peanuts, chopped (optional)
 Serves 6
Fill a large pot half-full with water. Add the chile pepper, salt, black pepper, and 1 tablespoon of the olive oil. Bring to a boil over high heat. Add the greens and spinach. Reduce the heat to low and cook for 20 minutes, stirring occasionally.
Heat the remaining 1 tablespoon oil and the butter in a large skillet over medium heat. Add the greens and spinach, tomatoes, onions, and milk and simmer for 10 minutes, stirring occasionally. Taste the greens for tenderness and seasoning. Cook for an additional 10 minutes and add more seasoning, if needed. Sprinkle with the peanuts, if desired.
Note: This will go very well with the ugali and it is a true stable in the Kenyan kitchen!
Kenyan Vermicelli Bread
Ingredients:
½ pound vermicelli
4 cups unsweetened coconut milk
½ cup sugar
¼ teaspoon ground ginger
1 egg
½ cup whole wheat or all-purpose flour

Serves 12
Preheat the oven to 350 F. Coat a 13 x 9 inch baking dish with butter or cooking spray.
Prepare the vermicelli according to the package direction and drain.
Heat the coconut milk and sugar in a large saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Reduce the heat to low and cook for 5 minutes. Add the vermicelli and ginger.
Beat the egg in a small bowl. Add 1 or 2 tablespoons of the coconut milk mixture to the beaten egg, and then stir the egg mixture into the pan with the vermicelli. Whisk in the flour and pour the mixture into the prepared baking dish.
Bake for 1 hour or until soft and spongy. You can cut it into squares or whatever way suits you.

The basic food terms in Swahili:
Bill - Hesabu
Bottle - Chupa
Bowl - Bakuli
Bread - Mkate
Butter - Siagi
Coffee - Kahawa
Cup - Kikombe
Egg - Yai
Fish - Samaki
Food - Chakula
Fork - Uma
Fruit - Matunda
Ice - Barafu
Knife - Kisu
Meat - Nyama
Milk - Maziwa
Pepper - Piripiri
Plate - Sahani
Salt - Chumvi
Spoon - Kijiko
Sugar - Sukari
Table - Meza
Tea - Chai
Vegetables - Mboga
Waiter - Ndugu/Bwana
Water - Maji

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Kenya Birds
Birding in Kenya
The variation in habitat across Kenya means that different areas of the country have very different bird lists, making it a fascinating part of the world for birders to visit. Since so much of the country is open grassland or bush the birds are also relatively easy to see. Some specialist tours reckon on 5-600 species in a two week tour. Taking it fairly gently, without a specialist bird guide, but going on some of the bird walks available at lodges we've managed 350 species in two weeks; there's a lot of birds out there.

There are a number of different types of organised tours available in Kenya. Probably the most common is the classic wildlife safari. This offers a good chance to see a number of different parks and habitats. It can however be very frustrating for birders. The tours are generally aimed at "the big 5" (Lion, Elephant, Cape Buffalo, Leopard and Rhino). This can often mean whizzing past a tree full of interesting looking birds in pursuit of a herd of elephants; and persuading five or six non-birders that it's worth spending 20 minutes watching and identifying an insignificant looking little brown job is something of a lost cause. That's not to say that such tours are a waste

of time- they're not. Many of the guides are quite knowledgeable and quite happy to point out interesting looking birds and many of the lodges are themselves home to lots of species and often have their own bird walks through the grounds. You'll still see plenty of species but are more likely to miss out on a few good opportunities.
There are also a number of companies doing specialist bird tours. From watching them (almost as interesting as watching the birds sometimes) they vary from tours where people actually stop and watch the birds in a fairly leisurely manner to ninety-mile an hour twitcher specials where the apparent aim is to rack up as many species as possible in the shortest possible time. As noted above, some of them are very successful with a trip lists in excess of 500 birds in a couple of weeks.

Some companies offer a variation on the standard safari where you pay extra and have the safari-bus or car plus driver/guide to yourself, and even draw up your own itinerary. This can be fairly expensive, but has the great advantage that on game drives you stop when you want, watch what you want and with only a few people in a safari-bus you can always get to a window on both sides. Alternatively take one of the standard tours, but book with a group of birders. It should then be possible to get all the birders on the same bus. Your only problem then is persuading the driver that yes, you really do want to stop to look at that tiny brown bird perched on the reed instead of chasing after another lion with everyone else.

With the growth in the number of birders visiting Kenya a number of lodges now employ bird guides to take guests around the grounds. In our experience the quality of the bird walks on offer is variable. For example at Lake Baringo Lodge the chief ornithologist (Simon) is an active member of the Kenyan birding community and has a deep interest in the subject. His knowledge of the local birdlife including migration patterns, nesting habits and rare and unusual sightings is impressive. At some other lodges we have been disappointed to find that our own knowledge far outstripped that of the resident expert. However for some places the concept of birding as an interest is really rather new and novel and the quality of the guides is gradually improving.

When to Bird?
For sheer numbers the best time is between October and April when more than 120 migrant species have arrived from the Northern hemisphere, mostly from the Palearctic but with some African migrants such as Forbes-Watson's Swift; there is also the chance of finding one of the passage migrants such as the Sooty Falcon in March-April and October-December. If you're interested in bird-ringing, the latter period is when there's a large bird ringing exercise at Ngulia in Tsavo National Park. The coast is particularly good during this period with large flocks of water birds congregating at Mida Creek and Sabaki Estuary, while The Rift Valley lakes and Amboseli attract a lot of northern waterfowl.

From April to October the Northern Migrants are replaced by birds from the southern hemisphere and Madagascar, but these are much fewer, no more than 10 or 12 species. It is however the time when many of the birds are in breeding plumage following the long rains, which makes species such as the various weavers much easier as well as much more colourful. This is also the best time of year for big game. In July and August the huge herds of wildebeest and zebra enter the Maasai Mara and provide spectacular game watching. This also makes vultures much easier to find because of the numbers of animals that don't survive the migration. The Mara River regularly collects mixed flocks of vultures and Marabou feeding on the animals that failed to cross the river. There's usually a fair number of crocs as well.

The other variable is the weather; Kenya's seasons come in two basic flavors - wet and dry. Aside from the
obvious disadvantages of trying to peer through binoculars in a tropical storm the rainy seasons can leave many roads and tracks unusable, especially if you don't have the advantage of 4WD. This can leave some parks, or parts of some parks, totally unreachable. The long rains are usually between March and June with the highest levels of rainfall in April and May. The short rains start in late October and go through to December. It does however vary throughout the country and Northern Kenya is generally happy for any rain it can get.

General Information
Despite the importance of tourism to the Kenyan economy, the road system, like much of the country's infrastructure, is poor. Long stretches are rutted and full of pot-holes, with frequent gaps where the road surface has been washed away. This makes any journey a bit of an adventure and you have to be prepared to spend time just waiting for someone to come and pull you out of the mud. On the plus side drivers in Kenya seem to react well to this adversity and always stop to help one another out. This is particularly true with safari companies, whose drivers always look out for one another and never leave a tourist in the lurch.
However it is advisable not to be out on the roads at night in many areas of the country. Some regions are notorious for putting glass and nails down to stop cars/buses so that they can rob the passengers. In daylight these occurrences are rare, although you are advised to put valuables out of site and away from the windows when travelling through Nairobi.

Most of Kenya is perfectly safe for foreign tourists, and certainly we have never encountered any problems. On some routes in the south, notably between Amboseli and Tsavo National Parks you are advised to take advantage of the local armed guards who will travel with you to deter bandits. The North of the country is a very different matter with frequent bandit attacks near the borders. In fact Kenya currently has a problem with militia groups from Ethiopia crossing the border and terrorising Kenyan villagers. We err on the side of caution and avoid travelling in these northern border areas.

Some people do find the attention of hawkers selling fruit, masks, animal carvings, souvenir spears and shields rather intimidating. We find that simply saying "no thank you" in a polite, friendly but firm tone does the trick. Also having a small stock of biros which can be given to children for school helps smooth the way. Other than that we have relied on the advice and good sense of our local guides to provide advice on where to shop and what to watch out for.

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MAGICAL MALINDI
There is something special in the resort town of Malindi, on the coral reef-studded Indian Ocean Coast of Kenya. Tourist resorts in the Malindi district include the towns of Malindi, Mambrui and Watamu. Malindi is warm all year round, with average daytime temperature of 29 °C. Smaller and easy going, the resorts around Malindi offer a chance to relax in the sun at international standards, while experiencing the Coast’s fascinating mixture of cultures – African tribes, Indian, Arab, Swahili, colonial settlers and today’s modern European segments.

The magic of Malindi is evident as you explore beautiful beaches, coral reefs, historical sites, boutiques, restaurants, local villages and nightlife. Of the local resorts, Malindi is the largest, with plenty of shops, restaurants and entertainment. Watamu is about 20 minutes drive south, while Mambrui is about 20 minutes to the north.

Watamu has beautiful coral outcroppings rising from the sea, and originated as a tiny fishing village, with later up-country residents developing private beachfront houses there. It has only a few, but very beautiful beach hotels, and the overall atmosphere is quiet. Mambrui, to the north is the most recent development in the chain, and also the northern most on the Cost before Lamu.

Mambrui is graced with broad empty beaches, and the villas and hotels there are large and are not crowded. Transport to Malindi town is readily available for shopping, dining out or exploring. For those who really want to “get away from it all” in beautiful surroundings, these small resorts are for you.

Malindi has more touring options. Just wondering around the ‘Old town’ and the ‘New Town’ gives one a sense of history and that has made Malindi what it is today. View the pillar tombs in front of the Juma (Friday) mosque on the waterfront. The taller of the two was built in the early 15th century. Stroll down the jetty to watch traditional fishermen cast their nets. Then, follow the seafront road south, towards Casuarina point, and you will see the traditional fishing boats: ‘dhows’ and ‘Ingalawas.’ Just past the Baobab restaurant, you will see a tiny makuti topped (palm thatched) hut. This is the Portuguese chapel & It was built around 1542.

 Finish your stroll by going out to Vasco de Gama Cross, one of the oldest remaining European monuments in Africa. The cross was set up by Vasco de Gama in 1499, outside of the ruler’s palace, but was moved in deference to religious sentiments.

In late afternoon, watch the last of the dhows returning to port, their sails glowing rose coloured with the setting sun.


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The Magical Mara Without The Migration
Kenya is at the top of everyone’s safari hit list, and the Masai Mara is hard to beat especially when it comes to the annual migration. Admittedly, this is when most people will choose to travel to the wildlife capital's best-loved game reserve, but there’s more than one reason to visit, and as a year-round destination you can expect a sensational safari at any point in the calendar.

Travel out of season and you’ll save money on your return flight, plus benefit from lower priced tour costs. And, while the Mara is one of Africa’s most sought after safari destinations, you’ll also find fewer 4X4s in the reserve. This factor can really add to the quality of the game viewing experience, as off roading is not permitted in East Africa. Travel from March through May, and in November.

Not all of the animals migrate in the Mara so you can still expect great Big Five game viewing throughout the year – leopards, cheetahs, lions, hyena’s and bat eared foxes are regularly sighted in the reserve. December to March is a great time to go as this is outside of the rainy season when some of the roads might leave your vehicle trudging in the mud.
Meet & greet the Masai Tribe. Any trip to the Mara will leave you an understanding of this untouched civilization, the tribe sharing their culture with travellers the world over. Traditional dancing, village visits and a chance to marvel at the local handicrafts make this a once in a lifetime experience.
From October through April, the Mara is a birders paradise. More than 400 species have been recorded to date, ostriches, raptors, long crested eagles and the stunning lilac breasted roller featuring on the list.
There’s more than one way to safari in the Mara and an optional balloon flight over the plains is a great way to get a bird’s eye view of the stunning landscape and its residents. Usually an hour in length, the ride kicks off in the early hours allowing you to spy the magnificent sunrise while the wildlife stirs beneath you. Ending with a champagne breakfast it's the ultimate way to see the reserve in all its glory.

Yes you can travel independently, but head off with a dedicated safari guide and even a slight flicker in the bush might turn up a magical safari moment or two – especially when it comes to the more elusive leopard and cheetah. Experienced guides have a keen eye for spotting the reserve's animals and a great deal of knowledge to impart as you’re driving across the plains.


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Need for Travel Insurance
Travel insurance is what you need when in-eventualities happen during travel. Whereas many are often easy to shoulder, some are pretty costly and without an adequate amount of insurance cover, surviving through the times can be a costly affair. In this article, I am going to focus on travel insurance and provide three crucial travel scenarios when travel insurance can be such a savior.
 

Flight cancellations
Flight cancellation is a common feature that affects airports in different parts of the world. In most cases, one can fore-go a flight or be impacted by a flight cancellation for one reason or the other. Ideally, most flights are cancelled for bad weather, impending terrorist threats and attacks, because of personal emergencies and when air planes develop mechanical problems, etc. With the cancellations in place, travelers are bound to lose out on costs incurred to book tickets because many airlines have rigid policies concerning flight cancellations as far as refunds are concerned. Good travel insurance should be able to cover a good amount of the sum, depending on the terms of the policy.
 
Medical emergencies
No human being is medical emergency proof. This is considering the large number of people who suffer from one ailment or the other; some of which only show when they are traveling. Getting a good travel insurance policy can factor costs which result in one being sick or having a medical emergency on their trip. The costs covered could be anything from a simple medical emergency expenses, ambulance fees, medical checkup and admission fees, and many other costs associated with the travel package like air fair, etc.
It’s important to note that there are different aspects of cover offered for different travel insurance companies. There are also clauses concerning cover extended to third parties in many health insurance/travel insurance policies sold to travelers. This aspects are very important to look at, especially when making a decision concerning travel insurance offers.

EvacuationsThe way the world works presently is a product of the global environment. Emergencies at airports have become a norm and travelers’ preparedness in such cases is of utmost importance. In practice; during evacuations, the expenses one is likely to incur are airlifts to safety, hospital expenses and general transport to safety. Most travel insurance packages are known to offer cover for evacuation expenses as well.
Overall, traveling is great but, a risk in itself. Having travel insurance has many benefits and these cannot be limited to the few enumerated above or n the fact that many tour agencies cannot accept travelers without travel insurance  to reduce their expenses. For the general travel sector, travel insurance is almost becoming an industry standard and hence needs to be well taken care of.

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