I have spent about 5 years of my life living in Kenya. My family first moved there in the early 80s and returned again at the end of 1987. My experience of Kenyan food at the time, largely consisted of ugali and a lot of leafy vegetables. I was therefore very keen to visit Kenya in 2013, because I very much wanted to expand this very limited food memory.

I had this in combination with pili pili and kachumbari and it was excellent.

Miss Diana does her kachumbari differently because she can. And it was good!
It is usually prepared and presented with diced onions, tomatoes, and coriander.

A fragrant and fiery chilli sauce.

One of Kenya’s most eaten (and popular) dishes.