THINK LOCAL, GO LOCAL AND DO FOOD LIKE LOCALS

The Clarion Hotel is situated in the heart of Nairobi, a city known for its diverse population, architecture, street style, art, and cuisine. The city receives both foreigners and locals; hence, the need to incorporate different cuisines to cater to tastes and preferences, ethnicity, and locality.

Our hotel does its best to ensure a blend of foreign and local food, with a menu curated to satisfy our guests. Embracing locality is one of the key elements of the hotel, and this is achieved through certain aspects like interior design and the dishes we serve. Without further ado, let’s dive into it.

Githeri

It is a popular and beloved dish and originates from the Kikuyu community. But what is it… Really? Githeri is a mixture of maize and beans that are boiled together and paired with veggies like tomatoes, onions, and in some cases spinach, to create a perfect blend of nutrients.

Benefits

• It is a good source of fiber. The combination makes this a fiber-rich dish that helps in digestion and promotes healthy gut function. The fiber from this mix can also help lower cholesterol levels and reduce the risk of heart disease.
• Beans contain folate (vitamin B9 or folic acid), which is a water-soluble vitamin that is essential for red blood cell formation, healthy cell growth, and function, which is important mostly during early pregnancy to reduce risks of neural tube defects.
• Good source of nutrients. Since it is majorly packed with proteins and carbohydrates, this meal provides the body with nutrients for building and repairing tissues as well as providing energy for the body.

Ugali

It is a thick, starchy porridge made from maize flour and water and is a staple food in most East African countries. The origin of ugali dates back as far as the 16^th century, when maize was introduced to Africa by the Portuguese. Ugali became a popular way of preparing and consuming the crop.

It can vary in color depending on the type of maize used to make it.

• White ugali. It is the most popular type, made from white maize flour, which results in a pale, creamy color.
• Yellow ugali. This is made from yellow maize flour, which results in a vibrant golden color.
• Brown ugali. This type is more popular in Western Kenya. Unlike the other types, this one is prepared from millet and sorghum flour, which results in a darker color and slight differences in its taste and texture.

Benefits

• It is a primary source of carbohydrates, which provides the body with energy.
• Fiber-rich. Whole grain ugali made from sorghum, millet, or whole grain maize flour is a good source of fiber, which aids the body in more ways than one.
• Ugali is very versatile. It is mostly combined with vegetables, meat, and even bean stews, allowing for a highly nutritious and balanced meal.
• It contains B vitamins, which are essential for energy production, skin health, and nerve function.

Chapati

This is a traditional unleavened Indian flatbread, made with wheat flour, water, salt, and oil. The dough is mixed, sectioned, and flattened into circles, then cooked on a flat skillet. Chapati originates from the Indus Valley civilization and later spread to Southeast and Central Asia, East Africa, and the Caribbean, where it remains part of the everyday diet. 

Benefits

• Helps in digestive health. Chapati is rich in dietary fiber, which aids in digestion and helps reduce constipation.
• Promotes heart health. Chapati is low in saturated fats, making it a healthy option. Also, the fiber contained in them helps to reduce cholesterol levels in the body.
• It contains minerals and vitamins like potassium, phosphorus, and calcium, which are important for energy production, bone health, and general body functioning.
• It is versatile. Like ugali, chapati complements a variety of stews perfectly and is easy to digest.
• Due to its low-calorie content and high fiber, chapati can be a part of healthy weight management diet plans.
• The fiber and protein contained in chapati help to slow down the absorption of sugar into the bloodstream, preventing sudden spikes in blood sugar levels.

Pilau

It is also called pilav or pilaf and is a rice dish whose recipe involves cooking in seasoned broth or stock with spices and adding ingredients such as vegetables or meat and aims for fluffy, separate grains.

Benefits

• Pilau promotes intestinal growth. Pilau masala, the main spice added, reduces inflammation, destroys bad bacteria, and protects the good bacteria in the gut.
• Spices like cardamom and cumin aid in digestion and help alleviate bloating and gas.
• Spices like cloves and cinnamon possess natural anti-inflammatory properties, therefore helping to reduce pain and inflammation.
• The antibacterial properties of the spices in pilau can help prevent peptic ulcers by eliminating contagions from the gut.

Food has a way of bringing people together, and these local dishes are no exception. Each plate tells a story of history, heritage, evolution, and the people who have preserved these recipes over generations. The best way to truly appreciate these local dishes is to try them for yourself. Whether you’re a local or a visitor, each bite offers a taste of tradition, culture, and the heart of the community. So, what are you waiting for? Get out there and enjoy these flavors! Share your experience with us in the comments. Food is a universal language, and we’d love to hear your stories.