I loved walking home from school. Every other day, we took the bus, but on Friday, we would forgo a bus ride and instead use the fare for buying snacks and treats along the way. We would grab some sukari nguru ya 3 bob in Otiende, then viazi karai or bhajia for 5 bob at Akiba and with what’s left over- some mahindi choma or ice near SouthLands. 10 bob could really be stretched a long way, and everything we got was very much worth the walk. Now as adults and with full knowledge of how to make all these tasty things ourselves, we do just that, of course with tiny but super delicious twists. Hope you are ready for my rosemary and garlic viazi karai.
December holidays are in full force and many Kenyans are making their way down to the coast. Besides the amazing weather, the picturesque beaches, the hospitable people, rich history and the electric atmosphere, people also travel down to the coast to sample some of the hearty food of the coastal people. They really tale food and its preparation really seriously, which is something I personally admire because eating, in my opinion should be an experience.
One of the foods associated with the Kenyan coast is Viazi Karai. It is sold in little kiosks all over our coastal towns and by hotels too. I decided to add my own twist to the traditional recipe and added several more ingredients which made this already delectable meal even more spectacular.
Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
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