mashakura a la carte tukubali ukwela

Our sisters from the slopes have long been vilified over a perceived lack of culinary expertise. It is said they cannot buy carrots at the mama mboga without drawing knowing smiles. Without being asked if they want minji to go with the carrots. Ati they have a secret stash of potatoes in an airtight corner of their kitchen, and another one at the neighbour’s house in case of a midnight emergency. They also claim that the boot of a Probox is meant for carrying sacks of produce from the village and nothing else.

Our light-skinned sisters, who have shockingly been saddled with nicknames such as minji minji due to their affinity with the grains, are often uncharitably associated with a specific delicacy christened mashakura, comprising a madcap mix of assorted vegetables, dinner leftovers and a sprinkling of impatience.

Mashakura, for anyone just waking up from a coma, is a culinary miracle with the most straightforward recipe of all.
It asks you, the chef, the very question God asked Moses while they were roasting snakes by the burning bush: “What do you have in your hand?” Well? What do you have in your kitchen? Beans? Leftover cabbage from yesterday? A morsel of beef that somehow escaped the previous night’s feast? Throw it all in there. Bring it to a boil and voila. Serves 4-13.

The sheer versatility of this meal should afford it a lot more respect than it currently gets. In order for my people to get the recommended balanced diet, they would have to keep the jiko alive long enough to cook three things. Ugali, of course, vegetables and vegetables, the latter being savoury (something protein-based like chicken).

But with mashakura, there is a bit of everything in that swirling broth. All the food groups are catered for and then some. Need a bit of Vitamin D? What about the one which gives you strong knees? You won’t have to worry about any of that if you’re on a steady diet of mashakura versus basmati grade 2.

It is an impressive feat of their other credentials that daughters of Mumbi are still able to wreak such havoc on the dating pool, even accounting for this supposed tastebud deficiency. We mock the yellow-yellows, but they have a sizable proportion of our men in a headlock. There is just something about them, something men don’t want to tell us.
My theory, though, is that those men do in fact enjoy mashakura a la carte.

I know my gender. We are generally a very pretentious lot. We will gush about those elegantly designed entrees, the kind of snacks you see at high-end restaurants with a single leaf of parsley perched on the side of the plate. But we would much rather eat a bowl of githeri prepared with a touch of impatience. How else would you explain the eternal appreciation men have for kibanda food?

copied cc ngasett

Coast women are the best in culinary arts but unfortunately, that’s all they have to offer.


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I can see mashakura clientele wamejaa hapa yuko wapi @LIEN a confirm hii maneno

Every ‘tribe’ has a way of doing things and cooking is no exceptional. You grow up eating the mixed food and the culture sticks in you. I actually get bored when eating sijui sukuma hapa. kanyama kando, sijui supu kando…I just mix them in a bowl. hata avocado changanya dani. The only thing I can’t eat separately ni kachumbari…I want it cold and crunchy, a property that will be destroyed when placed on hot food.

That’s a well written piece :D:D

si mimi huskia they have bomb punani?:D:D

I’ve personally confirmed this …

That one too

Had you taken camel milk to confirm ?

Hehe … wewe jua tu wanajua kupeana nyap. With them you cunt go wrong.