With the timing of my internship in Kenya, I had the opportunity to celebrate my 7-year anniversary in Nairobi, as my partner was also interning at the African Population and Health Research Center. We had decided to grab brunch at a restaurant near Nairobi National Park. Boho Eatery was a magical place and a wonderful introduction to Kenyan fusion cuisine. The restaurant took advantage of Kenya’s sunny climate with indoor-outdoor seating and a view of the garden in the back. I loved the presence of repurposed items throughout – old wine bottles that had been upcycled to water glasses, tables with working pedals and wheels from their previous lives as sewing machines, and to top it off the indoor dining area itself was a refurbished greenhouse. As we sipped on chai tea while waiting for our orders, the restaurant staff’s lighthearted chit-chat embodied the friendly culture I’d experienced since our arrival in Kenya.
The entire meal was delicious, but our favorite was the flaky and buttery chapati. A simple bread dish described by our human resource manager as similar to pizza dough, chapati is commonly served with many meals in Kenya and originated from the Indian subcontinent. The strong presence of Indian culture in Nairobi – as evidenced by its preponderance of Indian cuisine, popularity of Bollywood movies, and large Indian community – was a surprising fun fact that was especially interesting to me due to its unique blending of cultures.
Food often carries deep personal and cultural meaning. In the harmonious blend of national cuisines, I saw a reflection of Kenya’s culture of karibu – of welcome. Looking back, this meal reminds me of the many moments of warm welcome I experienced in Kenya.
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