Updated: 5 days ago
Back in the days, celebrating Madaraka Day came with pomp and style. Thousands of Kenyans would gather at Nyayo Stadium for the official event typically marked with military parades, mass choir, traditional dances, and the presidential speech. Madaraka Day commemorates the day Kenya attained internal self-rule. On 1st June 1963, Kenya became a self-governing country with Jomo Kenyatta as the first prime minister. This year’s event will be quite different though..thanks to social distancing. Still, as we celebrate 58 years of self-rule/power...yes, Madaraka means power in Kiswahili, the national language… some things will not change. Like feasting, drinking, and merrymaking - which basically means lots of nyamachoma and beer for most but also a wide choice of alcoholic beverages like Muratelia for the discerning palates. And so, in this edition, we have selected some popular Kenyan dishes that you can try out as you celebrate Madaraka day. They pair well with a bottle of Muratelia too!
Nyama Choma, Kachumabli and Ugali
In Kenya, any gathering is an excuse for eating nyama choma, Swahili for "roast meat." From the finest restaurants to roadside shacks, roast goat meat is served up as a kind of social lubricant.
Kachumbari is a light and fresh tomato and onion salad that makes for a perfect summer side dish to pair with your Nyama Choma!
In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet. In Kenya, ugali is one of the most common dishes you can find.
Pilau has a wonderful balance of flavours. It is a festive dish, which is never missing during special occasions or events. It’s made with rice cooked in a well-seasoned broth of Meat or chicken. Unlike the Indian pilau, the East African version does not use curry and it’s less spicy.
Mukimo is a staple food for the Kikuyu people in Central Kenya. It’s made from mashed potatoes, pumpkin leaves and corn and/or beans. The green color may have been enhanced by food color
Mutura is a fire-grilled delicacy made from goat and/or cow and/or lamb intestines sewn together and stuffed with a mixture bound by fresh blood (and, among the Maasai, laced with fat that melts when you grill it)—is part of the global tradition of blood sausages.
You can find all these delicacies at Thatched House see the details below;
The Thatched House Pub
Ripple Rd, Barking IG11 9PG
You can always end your meal with a refreshing Muratelia.... Nyeri style.......