TERRITORY
05-03-2015 by redazione
Have you ever heard of the Lare Pumpkin?
And Mau Forest nettles?
And Molo Baby Chicken, the Red River Nzoia salt, Ogiek honey and the West Pokot yoghurt made with ash?
Foods are protected and safeguarded by Slow Food International, the most famous institution of food sustainability that yesterday inaugurated the first Slow Food in Kenya. Slow Food Kenya was inaugurated in Nakuru by John Kariuki, vice president of the Slow Food Foundation for Biodiversity and the Vice-President of Slow Food International Edie Mukibi, which is Uganda.
Will be established 219 gardens in the country, with particular attention to the products listed avoid extinction, students will be trained to be ready for the University of Gastronomic Sciences, as has already been done in the past with other 23 Kenyan students, who today will part of the team that will work with Kariuki to advance projects on Kenyan territory. The choice of Slow Food is yet another proof of what Kenya is constantly developing and that you are also affecting the sustainability and the environment, not only building wild, the gas and oil extraction, or infrastructure.
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RECIPES
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Kebab is a word of Arab origin now known throughout the world.
But each country has its own recipe for these meatballs.
Here is the recipe of the Swahili coast, for this very popular dish that is never missing in...
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Kenya is among the top African countries for Wedding Tourism, honeymoon and honeymoon tourism.
Kenya Tourism Board Director Betty Radier has confirmed that Kenya's Tourism Ministry's marketing organization will further promote the country as a destination for couples who decide...
One of Sub-Saharan Africa's traditional Christmas dishes is okra soup.
In Arabic...
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Where in Kenya the Covid-19 virus does not seem to have arrived yet, in the most remote moorlands of the ...
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RESTAURANT BAR
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NATALE
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A Christmas dinner of class and refined cuisine, on Tuesday 24th December at Kilili Baharini Resort &...
The kaimati are typical Kenyan sweets, and especially the Swahili coast, similar to our carnival tortelli.
They are often garnished with a caramelized icing and coated with white sugar.
HERE THE RECIPE
