The new African farm From Nairobi to the bush, Kenya in three dishes

Kenyan cuisine is nothing new. For centuries, communities scattered across the land have been working in the fields to supply the nation's tables. At the heart of these dishes is the timeless ugali, that odd maize porridge shaped by hand into small balls to accompany nearly every meal. In homes and on every street corner, **nyama choma fills the air with delicious aromas of grilled meat. At the same time, various influences - especially British - have shaped local cuisine, both in taste and presentation. All of them, so to speak, have, added their own touch. This is reflected in a profusion of spices, a well-established ritual ofafternoon tea and the development of culinary tourism focused on products that, although imported, are experiencing a revival under the Kenyan sun. Some of the wines and cheeses produced here are every bit as good as those from Europe. To try to decide between them, simply sit down at the table! This journey of discovery begins in the capital. In Nairobi, more than anywhere else, the culinary scene is thriving. Within the city, edgy cafés and restaurants are flourishing. In the surrounding area, the countryside serves both as a supplier and a laboratory for culinary experimentation, showcasing vegetables, spices, wines, cheeses and even gin. With full stomachs and slightly foggy heads, head north towards Mount Kenya. In the shadow of the giant, you experience your firstfarm-stay. There’s plenty of work behind every meal served at the table. In fact, you are invited to get hands-on: harvesting vegetables from the garden, milking the cows, kneading the bread. Meals prepared this way have a unique flavour. The final stop offers a chance to put all the energy you’ve gathered to good use. Going on a safari, yes, but not just any safari. Welcome tothe private Lewa Downs Conservancy .Here too, the farm next to the accommodation puts meals at the heart of the experience. Between two bush adventures, you can visit the goats and stroll through the gardens. By the end of the trip, one thing is clear: far from merely reinventing dishes from elsewhere, Kenyans strive to preserve their ancestral culinary traditions. Threatened by rapid globalisation, these traditions are safeguarded by UNESCO, which works together with local communities to promote this intangible heritage. More than 220 traditional vegetables have been catalogued. Kenyan gastronomy has a bright future ahead!  

Your trip

For this adventure, we've pulled out all the stops. And this is true at every level. At Nairobi airport, you are welcomed as soon as you leave the plane and are fast-tracked through arrival formalities. Then, our local representative will take over until your private transfer to your first accommodation. After that, all your transfers will be by private vehicle with driver. Your accommodations stand out for the attention given to what is served on the plate. Meals here are not a footnote, but major highlights of the day. Your itinerary is built around them, not the other way round. North of Mount Kenya, farming and market gardening are central to life at both of your accommodations, and provide the essentials of what is found at the dining table. The activities reflect this, and you will be more than happy to join in. In Nairobi, your hotel also sources its products with care, determined to keep its restaurant on the list of the capital’s hot spots. You are so caught up in what’s on the plate, you could almost forget about the rooms: fancy in Nairobi, British-style on Mount Kenya, and arty at Lewa Downs. The various  highlights scheduled in your itinerary are aligned with the theme of the trip. The start is frenetic, with cooking classes, gin making, and cheese and wine tasting in Nairobi. The pace then slows down, as farm life here is the very essence of slow life. But since you've set foot in Kenya (and stirred things up), you can indulge in a few safaris. Of the highest quality, with a celebrated private reserve as your backdrop. Finally, for any questions or changes to the menu, you have the contact details of our Concierge at your destination.

On the menu

Manzadi (fried doughnuts) are a great way to start the day. As for ugali (a maize dough ball), as mentioned, it always takes pride of place at the dining table. It is served with all dishes. In particular with, irio kikuyu, named after the ethnic group from which it originates. This mash combines potatoes, maize and peas. Sometimes a few green bananas are added. Thiis woud explain its colour. Nyama choma is the local version of the barbecue. The meat is marinated in spices, then grilled over an open fire. The taste is smoky, the texture is tender, the experience divine. Sukuma wiki, made with cabbage leaves, can be enhanced with tomatoes, onions, saffron and/or cumin. A shower of spices also falls on bhajias, potato fritters coated in chickpea flour. With India never far away, the chapati is a standard feature. As is matoke, the Kenyan version of plantain. Another reinvention, this time with rice, is wali wa naz, served with coconut milk. Mkate mayai is a mixture of meat and eggs;cooked on a griddle. It's eaten sizzling hot!