A Kenyan food blogger visits a restaurant in Nairobi to try contemporary Kenyan cuisine, including baked tilapia with kachumbari
Kenyan chapati, for example, are made with white or all-purpose flour, and are fried in vegetable oil or ghee before serving., because they're just considered a bit more festive," says Adagala.
"The coastal people are more expressive when it comes to spices, they're very bold and very assertive," explains Adagala."When you come inland, people like their food more simple. They like tasting the essence of the ingredients. They even consider use of spices as an interruption.
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