Thursday, May 6, 2010
Last night Valerie and I went out to dinner with Edith, secretary in the FWCC Africa Section office. We ate chapattis and greens, the delicious not-quite-spinach-but-definitely-not-collards-possibly Swiss chard that accompany the carbohydrate, whether it is in the form of rice, bread or ugali. Lonely Planet’s definition of ugali is “boiled grains cooked into a thick porridge until it sets hard, then served up in flat slabs.” We ate in what was called a canteen, a tiny café where taxi drivers and other locals got simple, nourishing food. Kenyan tea comes as a tea bag and a thermos flask of hot milk. Good to be in the country where the tea comes from.