One of my most memorable childhood memories are those that involve family get-aways and short trips within the country. I particularly fondly remember the times when my parents used to take my sisters and I (sometimes together with my cousins) to a recreation spot deep in the breathtaking Maasai Land called Olooloitikoshi every other Sunday afternoon. As we had been told, olooloitikoshi means “The land of the Zebras” in the Maasai dialect (i stand corrected if that translation is wrong :D), and for us, it was the funnest place on the planet. Immediately after church, we would pass by home, dress down a little, prepare some bitings and leave for the Rift Valley. One of the things that my mommy used to make every single time was some coleslaw. This always made the perfect accompaniment to the tender roast meat and the steamy soft mukimu served by the locals together with all other delicacies we would have at the foot of the Ngong hills.
Today I present to you one of dishes that never never missed our outings,coleslaw, but with a delicious gourmet twist. It goes beyond the basic cabbage and carrot for coleslaw and includes an array of other ingredients that make this more wholesome and 5 star worthy. Read on to know exactly how to make your coleslaw fantastic <3