Posted on: December 5th, 2013 by hujamboafrica
a reblog … http://wp.me/p3KT1t-iD
Although Kenya has a high influence and is highly recognized worldwide as a great African Safari destination the country is also immersed with superb and delicious, Kenya food dishes that would leave anyone craving for some more. Most of these Kenya food dishes have been adopted from different Kenya communities around the country.
By far, the locals have further sharpened their culinary skills astonishingly in order to produce the most finger-licking dishes from the former, Kenya food cuisines. Below is a short summary of the most top Kenya food dishes that worth a trial while in Kenya, either on Holiday or vacation.
Ugali and Fish – This is a superb dish that’s loved by many people across Kenya Its preparation is rather easy and takes just a few minutes to be served. Ugali is prepared from a mixture of maize flour and water, simply mix the flour in boiled water until it hardens, the end result should be like form of a cake when it’s fully ready. The fish is simply fried fish in Kenya is commonly found in Nyanza because it’s near Lake Victoria and at the Coast because it’s near the Indian Ocean. Likewise, this Kenya food dish should be served when hot also some kachumbari is usually served alongside this dish in order to, further nourish the dish’s taste.
Githeri – This Kenya food dish comprises of a mixture of both maize and beans, and it’s a superb delicious meal especially when added some meat or avocado. This usually makes the dish tender and also makes its taste a craving one, nevertheless. Also worth knowing, this is a popular dish among the Kikuyu people mostly found in Central Province, in Kenya.
Mukimo – This dish is somehow similar to Githeri Kenya food dish, though the dish is usually mashed all together. It comprises of maize and beans mashed together with either, potatoes or crooked bananas. Because this dish can alleviate hunger to a wide range of people it’s found fit to be served in many occasions like weddings and party’s, around Kenya. Rice and meat soup are most of the time added onto the dish in order to tenderize the dish and further nourish, its taste.
Mursik – This is a Kenya food drink which is normally prepared from a cow’s milk fermented in ash-treated gourds. Blood, on the other hand, may be added to fresh milk before fermentation or after the milk has already been fermented. Afterwards, the milk is heated to boiling point then cooled to a moderate temperature level. At this stage, the milk should be allowed to undergo spontaneous fermentation for a period of about 3-5 days before it’s ready, for consumption. Also worth knowing, this Kenya food drink is a popular food among the Kalenjins African culture people found, in Kenya.
Ingoho (Chicken) – Ingoho is a cultural Luhya name for chicken, in a great way the Luhya people from Western Kenya is deemed to love this dish, immensely. Likewise, if you happen to visit the place from either abroad or as a high prominent guest like a government official, the Luhya people will look forward to preparing you a superb Ingoho, of a kind.
Wali – Wali is a cultural Swahili name for rice it’s the most popular Kenya food dish, among the Swahili people at the coast. For this particular dish to, further nourish its taste it’s normally added and cooked together with some coconut milk. Sure, the coconut milk works like magic and by far gives this dish an irresistible delicious, taste. Coconuts are also abundant at the Kenya’s coast, so the Swahili people can easily find them.
Kachumbari – This is another superb Kenya food dish loved by many people across the country. The dish comprises of a mixture of chopped tomatoes, onions, pepper, parsley and sometimes some avocado. Indeed, it’s quite a finger licking delicious dish that’s mostly served with Nyamachoma.
Nyama Choma – This is a superb Kenya food dish that’s widely consumed by a great mass of people in Kenya it’s, simply roast meat, which can be of different variety like Beef, chicken or fish. Beef, on the other hand, is widely available in many parts of the country and is also cheap compared to other types of animal meat around Kenya. More likely you’ll find this dish heavily consumed at parties, bars and restaurant – You ought to try some while in, Kenya.
Chapati – Chapati is another superb Kenya food dish loved by many people in Kenya, especially the teens and youths. The dish is made from wheat flour, which is shaped into small pieces of dough, rolled out into round flat discs and eventually, spread and fried on a pan. The dish is hugely delicious, and most times it’s served with meat stew in order to make it tender. Also worth knowing, you’ll find this dish prepared in many great occasions in Kenya, like family get together parties, weddings and much more.
Above are some of the superb and most consumed Kenya food dishes you’ll most likely find in Kenya, sure they’re immensely and fragrantly delicious, you’ll definitely crave more for another plate. More likely, if you’re a foodie junkie, you should really try some of these great dishes while in Kenya. Happy Travel!
To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800’s during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. Other barbecue meats used were pork butt, pork ribs, beef ribs, venison and goat.
However, barbecue was not invented in America and no one knows who invented the barbecue. The word ‘Barbecue’ might come from the Taino Indian word ‘barbacoa’ meaning meat-smoking apparatus. ‘Barbecue’ could have also originated from the French word “Barbe a queue” which means “whiskers-to-tail.”
No one is sure of the correct origins of the word.
Ellsworth B. A. Zwoyer of Pennsylvania patented a design for charcoal briquettes in 1897. (See the image to the right) After World War One, the Zwoyer Fuel Company built charcoal briquette manufacturing plants in the United States with plants in Buffalo, NY and Fall River, MA.
There are stories circulating that Henry Ford invented the very first briquette in 1920 with the help of Thomas Edison. However, the 1897 patent obviously predates this and Ford and Edison both knew Zwoyer.
Ford is the man who popularized the gas-powered car in America and invented the assembly line for automobile manufacturing. Ford created a briquette from the wood scraps and sawdust from his car factory.
E.G. Kingsford bought Ford’s briquette and placed it into commercial production.
On this day in 1851, Moby-Dick, a novel by Herman Melville about the voyage of the whaling ship Pequod, is published by Harper & Brothers in New York. Moby-Dick is now considered a great classic of American literature and contains one of the most famous opening lines in fiction: “Call me Ishmael.” Initially, though, the book about Captain Ahab and his quest for a giant white whale was a flop.
Herman Melville was born in New York City in 1819 and as a young man spent time in the merchant marines, the U.S. Navy and on a whaling ship in the South Seas. In 1846, he published his first novel, Typee, a romantic adventure based on his experiences in Polynesia. The book was a success and a sequel, Omoo, was published in 1847. Three more novels followed, with mixed critical and commercial results. Melville’s sixth book, Moby-Dick, was first published in October 1851 in London, in three volumes titled The Whale, and then in the U.S. a month later. Melville had promised his publisher an adventure story similar to his popular earlier works, but instead, Moby-Dick was a tragic epic, influenced in part by Melville’s friend and Pittsfield, Massachusetts, neighbor, Nathaniel Hawthorne, whose novels include The Scarlet Letter.
After Moby-Dick‘s disappointing reception, Melville continued to produce novels, short stories (Bartleby) and poetry, but writing wasn’t paying the bills so in 1865 he returned to New York to work as a customs inspector, a job he held for 20 years.
Melville died in 1891, largely forgotten by the literary world. By the 1920s, scholars had rediscovered his work, particularly Moby-Dick, which would eventually become a staple of high school reading lists across the United States. Billy Budd, Melville’s final novel, was published in 1924, 33 years after his death.