I lived in Nairobi for 5 years, had a little cafe and catering company there, and met my Dutch love there. This menu is my favourite Kenyan dishes, I hope you enjoy as much as I do.
Feta Coriander Samosa
Famous starter at Talisman, what was the best restaurant in Nairobi when I was there. I was a guest chef for two weeks and they showed me how to make their signature samosa.
- Oven: Heat in a 200deg hot oven until crispy and golden
- Airfry: 200deg for 5 minutes or until crispy and golden
- Millionaire treatment: or for best results deep-fry with the millions of dollars of oil you are hoarding.
A classic salad – whether its served street side on a boiled egg, made fresh on a dhow during a beach trip or alongside your steak at a fancy restaurant. This always includes tomato, onion and coriander, extras are optional.
Sukuma Wiki is Swahili for ‘push the week’, kale is a staple food in Kenya. Boerenkool cooked with onion, tomato, and mild spices.
To reheat: Microwave or Heat in a saucepan with a splash of water and the lid on
The Kenyan coast is a wonderful mix; native tribes influenced by Arabic trade and Indian settlement. The food is coconut and seafood-rich, and I’d always seek out a Swahili curry on my first day at the coast. Coastal people eat a lot more spice than those in Nairobi with green chilies (pilipili) featuring in most dishes.
To reheat: Gently heat in a pan with the lid on so it doesn’t dry out or overcook the fish, or use the reheat setting on your microwave.