All posts by tastychakula

I was brought up in central Kenya in a family of good farmers. My grandmother was one of the best farmer and she farmed vegetables and kept domestic animals but not mostly for meat except for the pigs and sheep. Being brought up in such a setting nothing much except food dominated my teenage life. My mother had a cookery course but did not further much into it hence my passion. My two 'Ladies' layed a platform for a growing chef. The inspiration I got from them was amazing. After high school I went to a culinary school and a hidden treasure in my passion for food unveiled itself. My good practical teacher Mrs. Ratemo.... kudos to you. Great thanks to my family members, my mother Nelly and my brother Victor for appreciating all my trials and errors. I dedicate this wonderful work to them and not forgetting my 'roots' grandmother Murugi. I look forward to impress you by offering the best I can in the food world. Enjoy.

FOOD TODAY

It is understood that we are what we eat, it is true. Food is old as the earth itself, treat it with respect.  What we feed on is truly what builds us. Eating good and healthy food is the right path to becoming a healthy you.

The 21st century food trend has unfolded unto us how unhealthy food habits can destroy our health. Food, nutrition and exercise are the most crucial of subjects in our health and well-being. Without a doubt, making the right choice of food and drink , and some regular exercise, can protect against many body problems that are caused by continued unhealthy eating practices.

tastychakula is not only about tasty food in the end, its mostly about the balance of good health. With tastychakula there are no good or bad foods – it is the overall balance of the diet that matters. How people choose to put together meals and snacks with drinks will determine whether their way of eating is healthy or not. Health eating  is about:

  1. Knowing more about food
  2. Enjoying good food
  3. Altering food eating patterns
  4. Making small,gradual changes
  5. Feeling satisfied and good about food

tastychakla will discuss these above mentioned healthy eating points in the next topic under about; Healthy Eating.

The evolution of Kenyan cuisine

Historically in the Kenyan cuisine, East and West meet in Nairobi which is the capital city that was born in the late 1880s. The city was born as a result of a railway station which was serving the coast region, the western region and the east African countries with commodities such as; food, spices, mechanical products and such like.

Nairobi gradually became the central point of all sorts of businesses, from agriculture to white collar. Hotels and inns started to develop and business people on transit found other homes away from theirs. Demand for quality food in the restaurants and inns would automatically incline due to competition and also customer`s demands. By this time many homes around the capital were changing with times, food being on the front line of change. Farming of quality produce brought into homes a different way of cooking since agricultural products were plenty in choice and in amounts.

The diet of ordinary people was based on cereals, grains, starches and meats and to some extent some vegetables. There used not to be many meals in a day since not many people were around home during the day. The major meal used to be the evening meal which consisted of a heavy starch and a stew of either meat or vegetables and sometimes a mixture of both.

Because of lack of good knowledge on proper methods of farming and many communities being nomads, a decent crop could not be guaranteed to many homes at that time. While potato, cassava, yam, sweet potato and arrowroot were the principle starch,some maize and wheat found their way into some communities. In addition to this starches and grains, the staple foods were provided by cattle, goats, and birds in form of meat and dairy products. The supply of meat was supplemented by game from the vast forests that covered the region.

Ancient methods of preserving meat was drying and salting, other foods would be kept in the granary that was built on raised ground using wood, this allowed free flow of air from below ensuring chilled a atmosphere inside the granary. This methods helped in keeping food from going bad for longer periods. Other methods of preservation such as smoking come later on during the colonial period but some bush communities used it naively before.

 

 

The history of food

Modern cuisines uses a wide variety of ingredients from all over the world. The intermix of cuisine cultures ,for example a fusion of African and British styles; Indian cuisine has blended with Swahili,and so on. This maybe described as `eclectic` cuisine ,which is the deriving of ideas ,tastes and styles of cooking from various sources. This is as a result of the world getting “smaller” due to fast transport and tourism.

The fusion or eclectic cuisine is not new ,it was practiced in the ancient world where different communities would share foods and styles of cooking . This fusion has been enhanced by globalisation, that is the bringing together of countries,people,cultures and cuisines.