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the best chapatti ever was made by my Masaai matriarch (Lady in red) The secret?? Goat MILK - it pours like a pancake batter unlike typical Indian style chapati that is a flat and grilled dough |
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One of our baby goats, but don't get too excited - the masaai are a pastoralisttribe which means.. |
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Goat slaughter! Could have done without but it was a good biology lesson and one in preservation |
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Gnarley! Vegetarians, take caution... |
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...chug that blood |
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Blow air into collapsed lungs for a cool effect... and really freak out the onlookers |
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Goat Guts...the Masaai and other pastoralist tribes don’t let any go to waste! So we didn’t either |
There are so many different communities (of eaters!) in Kenya.
I loved my time with the my Kipsigis family on their tea farm
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time spent in the kitchen with my Kipsigis mom and siblings was some of most fun |
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| Frying Dough - mmmm Maandazi |
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| Dinner with the family |
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| UGALI The beige colored mush is the main starch here and in most of Kenya |
On the farm with my pops was hard work... but somebody’s gotta deliver the goods for our family dinners around the living area
What about the hunter-gatherer tribe in Tanzania? Learning their tricks of the trade was like getting to know the land
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| Diggin' for Yams |
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| Burning the Yams for eating |
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| Mansoor Carving a Hunting Stick |
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| Hacking for Honey |
Mombasa's beaches are glorious... which means the seafood is even better, not to mention when you have a chef that comes to prepare it at your villa... what what?! Oodles of fresh fruit, worthy of a kiss!
And back at our home base in Nairobi with Alex cooking and grilling with friends
