Is “ugali” (cooked whole grain maize-meal) and a boiled, leafy green vegetable —- usually “sukuma wiki” (kale) or “sujaa” (nightshade). A little oil may be used in the veg; but there is little protein in the dish. Nevertheless, this diet is that of many world champion runners.

can be served with almost any dish. Use the special ‘chapati flour’ to make them. They are good to take on safaris because they last much longer than bread.

Is made from a wheat flour batter. After shaping, they are dropped briefly into very hot cooking oil. When prepared properly, they are light and airy. They can be slightly sweetened for the kids. A good pocket snack when hiking.

Is found as ‘fast food’ in all urban areas from villages to cities. Simple it might be, but to get the outside thin and crispy is an art. The filling may be meat or vegetables and can be mild or spicy.

Is a roadside delicacy at certain times of the year. They are actually small, young, green cobs of maize grilled over a charcoal fire as you briefly wait. They make a slightly sweet, very hygienic quick snack.

“Mbuzi” is the Kiswahili for goat. The real delicacy here is the goat chops. Goat meat is unknown to most Europeans and Americans yet it is more tasty than lamb. Unlike sheep, goats are browsers, usually in semi-arid bushland, and feed on a wide variety of plants.