My name is Claudia Kemunto Gisemba. I was born in Nairobi, the capital city of Kenya where I grew up speaking English and Kiswahili. I also picked up two tribal languages as I grew older. This is in addition to learning French while in high school. Most Kenyans are trilingual because aside from speaking the national and official languages we speak our tribal languages such as Kikuyu or Kisii and/or a foreign language such as French.

The Kenyan cuisine is versatile and varies across different tribes yet ugali, sukuma wiki (kale) and mchuuzi wa nyama (meat stew) or nyama choma (roasted meat especially goat meat) is a mainstay in many communities. The ugali is made from maize flour (cornmeal) added to boiling water and heated until it turns into a thick and dense block-like consistency. Other foods include: chapati (flatbread), mandazi (Kenyan doughnut), matoke (green bananas stew), pilau (spiced rice), githeri (beans and corn) to mention a few. The lingering sweet taste of mandazi served with chai as a four o’clock (evening) snack makes my favorite food list. I can hardly forget the taste as matoke melts in my mouth; makes me hungry just thinking about it.

Nevertheless, chapati always tops the list of my favorite food.

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