KENYA: NYAMA CHOMA BBQ LAMB with MUKIMO MASH and KACHUMBARI SALAD
Located on the equator in East Africa, Kenya sweeps from dry desert sand dunes to wet tropical rainforests; up soaring snow-capped mountains that cradle disappearing glaciers; across vast grassland reserves where the last wild lions, elephants, buffalo, leopard, and rhinoceros roam; then down, down to palm-fringed beaches lapped by the turquoise waters of the Indian Ocean. Across these diverse landscapes live more than 40 distinct Indigenous communities of people each with their own language, culture and traditional food production practices linked to their homelands. So Kenyan culture is made up of not one but many voices, stories and trends. Similarly, no single dish can define Kenya’s culinary history which is as vast as the country itself. Having Indian Ocean sea ports located on historic shipping trade routes between Europe, the Middle East and India played a significant role over several centuries in shaping Kenya’s food story. Indian spices such as curry, cumin and c
