Vol. 23 — Nyama Choma and Chai Afternoons
Kenya
From Nairobi to the Coast
Standfirst
A country of long tea breaks, weekend nyama choma over open coals, and a Swahili coast kitchen where coconut and cardamom soften every plate. Kenya cooks slowly and eats together.
Chapter One
A country that eats around fire
The weekend in Kenya smells of woodsmoke. Nyama choma — goat or beef grilled slowly over open coals — is more than a dish, it is a whole social event. Friends gather, meat is cut on a wooden board, kachumbari (tomato, onion, coriander, chilli) is spooned onto the side, and ugali softens the edges of everything.
The everyday table is quieter and just as good. A Nairobi breakfast of mandazi and chai. A Mombasa evening of biryani perfumed with cardamom. A Kisumu lunch of tilapia and kuku wa kupaka in coconut sauce.
There is no Kenyan weekend without nyama choma, and no Kenyan morning without chai.
Chapter Two
For the kitchen and the coast
The Kenya collection lives between a Nairobi kitchen and a Lamu verandah — pieces made for chai afternoons and long slow grills.
Poster — Nairobi
Poster — Mombasa
Onesie — Lamu
The Collection
The Kenya Collection
Nyama choma, ugali, sukuma wiki, biryani, mandazi and chai — the warm, communal rhythm of Kenya, illustrated in a single composition.
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