There are two types of people – those who live to eat and those who eat to live. If you are among the latter, you can skip to the next section of the magazine because this article is not for you. But, if you are a fellow gourmand who loves to experience food, you’re in the right place and definitely you are flying with the right airline. Join us on a gastronomic adventure in some of Kenya Airways’ amazing African destinations.
Home to 16 per cent of the world’s population, Africa is the world’s second-largest continent. The food here is as vibrant and diverse as its population. As far as their major staple dishes go, Africa’s 54 countries have some similarities, but others are wildly different. Their cuisines tell a rich story of the continent’s history, including the influx of merchants from Asia and Europe who brought novel crops and spices that became beloved staples.
NATIONAL DISH
Kenya’s staple is ugali – a stiff, somewhat tasteless maize porridge served with animal protein and/or vegetables. It is the daily bread for most Kenyans. Ugali is ubiquitously paired with sukuma wiki – finely shredded kale, fried with onions
