When you think of authentic Kenyan cuisine, Nyama Choma and a lot of starch often comes to mind. However at Amaica, probably Kenya’s most patriotic restaurant with every region well-represented by different dishes, authentic Kenyan cuisine proves to be more than simply grilled meat.
The Capital Lifestyle Team, armed with international and local palettes, headed to the newest Amaica location in Westlands with few expectations, but perhaps for good Nyama Choma. However, there was none. The truth is that Nyama Choma isn’t even authentically Kenyan. Large slabs of grilled meat were an import from Europeans and had only become a popular food in Kenya in the 1980s.
Amaica’s menu is full of diversity and colourful flavours that only the freshest of vegetables and Kenyan delicacies could produce. Dining at Amaica is an experience: from studying the atlas-like menu, to sipping on the fermented Wimbi porridge straight from a calabash, to snacking on Fried Flying Ants as if they were nuts, and to the porous earthen pots that release steam during the cooking process; every detail of Amaica reflects a unique traditional touch that modern time-pressed Kenyans have forgotten.
Armed with regional authentic Kenyan recipes that have been passed down from generation to generation by oral tradition, Amaica has perfected many of their dishes with the help of women community groups from each region and buying their seasonal produce.
A great place to take visitors, family and anyone who’s craving some delicious Chicken Gizzards; Amaica is a fabulous place to experience Kenya through food and also traditional music (weekends only).
FoodBlog: Photo Credits Susan Wong 2012 © All rights reserved.
Fresh Tamarind Juice and Wimbi Porridge
Fresh Wild Mushrooms with Peanut Sauce
Favourites as a light lunch and as starters: Liver and Chicken Gizzards
Fried Flying Ants or Tsiswa: Collected only when it rains and under light sources – this delicacy is high in protein and tastes like nuts.
Coconut Fish: Less rich and fatty than the Coastal original, but extremely delicious with the Cilantro lifting the sauce. A must-try!
Smoked quail Isindu Isich with Peanut Sauce and Omunyu Omusherekha for tenderization. Did you know quail is a Western Kenyan delicacy and was not brought into the country by Europeans?
Side dish: Pumpkin Greens
A healthy version of Ugali
Sukuma Wiki that hasn’t been overcooked to a soft pulp.
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http://www.eatout.co.ke/Amaica-Westlands-p/amaicawestlands.htm
