Estate Street Foods That Give Kenyans Abroad a Bout of Homesickness

We all must agree that street food can be very inviting and it is very hard to resist the aroma, from chips mwitu, to samosa’s, we all look forward to it.

Below are some of the street foods that every Kenyan and foreigner should try

Kuku Choma

This might be kinda new to most people, but it has been adopted in sub-urban estates and roughly go for Ksh 150-200 a piece.

With this little amount, be assured to settle your chicken cravings on nicely roasted pieces.

Smokie Pasua/ Mayai Pasua

Is it me or are smokies/eggs always tempting from miles away, headed to your bus stop then you spot that guy by the side and your cravings arouse from honestly no where.

Or after a crazy night out with your buddies, they sort you out like a full course meal would.

Chapo Smokie ( Rolex)

Smokie with kachumbari ( mostly tomatoes, onions and coriander) gets wrapped with a chapati. This has to be damn tantalizing, I would live on this.

Chips Mwitu

These are just ordinary dip fried potatoes but go up for a much affordable price compared to ones sold in hotels.

Maembe pilipili

With either ripe or unripe mangoes, it’s seasoned with salt and pepper.

This will definitely never go out of style.

Mutura ( African Sausage)

Who needs affirmation that there is a specific mutura guy whose place of grill is always crowded with people at about 6:30 pm.

This has to be the top obsession for most Kenyans to devour after a busy or lazy day.

Most people question what’s it made of, it’s basically goat intestines which are washed well and stuffed with fried diced/minced meat and other spices.

The stuffed intestines are then roasted.

If you haven’t tried it, you have not lived! It’s mostly sold outside butcheries almost everywhere.

Mshikaki

Some tastes can’t be described. Delicious! Delicious!

Mostly in a Long toothpick- pierced with assorted meats, veggies, spices and tomatoes.  Get to try it yourself!

Mahindi Choma

Roasted maize, which a whole goes up to ksh30/= however depends with the location.

Served on it’s green husk, spice it up with lemon dipped in red powder pepper and salt.