I was born in Somalia, but I grew up in Kenya. We moved to Kenya when I was one or two years old. Kenya is a country in the East of Africa, with a coastline on the Indian Ocean. I lived at the capital city of Kenya, Nairobi. It is urban core. It has Nairobi national park, game reserve known for breeding endangered black rhinos, giraffes, zebras and lions. Also jumping off points for safari trips elsewhere in Kenya. But I lived in a suburb area called Eastleigh. It was founded in 1921. And it populated by Somalis who has moved from Ngara Plains. The colonial government tried to separate people by race and ethnicity, it failed due to the neighborhood stopped the practice under colonial rule. And class just become the general segregating factor afterwards. The colonial government allotted Nairobi’s residential estate by race, and Eastleigh was pointed for Asians and elite Africans who worked as clerks, shoemakers or builders. Eastleigh had a lot Asian people until Kenya got their independence in 1963. In recent years the suburbs was dominated and exclusively inhabited by Somali immigrants.
Food: most common Kenyan food stable is Ugali (cornmeal Staple). Cornmeal that has been cooked with a hot water and a little bit salt and it turns into a dense block of cornmeal paste. And you can eat it with cooked vegetable, saucy stew or spinach and cabbages.
Irio ( Mashed peas and potato mix). It’s originated as a kikuyu, an ethnic group. Both peas and potato are boiled and then mashed up before they add the corn, to give it a texture and extra starch. And you can eat it with a famous meat called nyama Choma a roasted meat or Kenyan stew.
Githeri ( beans and corn). It’s boiled beans and corn kernels and mixed with a little bit of vegetables. It’s good when you add salt, peppers, chilies, and maybe Chapati.
Nyama Choma (roasted meat). Goat and beef are the most common forms of nyama Choma, but you can also cook with fish or chicken. And it’s the pride of Kenyan food.
Chapati ( flatbread). It’s trace of origin is the influence of the Indian population. They are made of flour dough that is Celine into a coil before being rolled into a flat round circle. Then you fry the dough on a skillet, add a lot of oil on top so it becomes crispy on the edges but also remains moist and doughy on the interior.
Bajias ( French fries). The potatoes are sliced and seasoned with feed fried and the they served with Kenyan tomato salsa or hot sauce. And in Kenya they cook it as the India’s cook.
They are a lot of famous food in Kenya. I lived there for a long time but I can’t say that I know everything about Kenya. But I lived there since childhood to an adult age so all I can say that is my best moments in my life and in my memories happened Kenya.🇰🇪