First Day in KENYA! AFRICAN STREET FOOD Breakfast and The Kenyan EGG DOCTOR!

This is the best sundowner of my life. I'm exhausted. Welcome to Kenya. Today, we're beginning an epic cultural adventure across this incredible nation, often referred to as the cradle of humanity. Kenya is known for its breathtaking landscapes, diverse cultures, stunning wildlife, and vibrant flavors. That's a lot of blood. So I'm going to drink this? Yeah, it's okay, for sure. We're starting our adventure in its capital, Nairobi, a bustling city of over 4 million people. Today, we're beginning an epic cultural adventure across this incredible nation. On this journey, we're diving deep into the signature flavors of Kenyan cuisine, including mouth-watering favorites like nayomachoma, mutura, and ugali. From the fragrant spices and herbs used in traditional dishes to the mouth-watering street food you can find throughout the country, Kenyan street food is a feast for all your senses. However, Kenya is not a country without challenges. The nation has endured a volatile 2022 presidential election, economic uncertainty, and environmental issues. Yet despite these challenges, the people of Kenya remain resilient and have shown incredible perseverance and determination. They are what makes this country so special. They're known for their kindness and hospitality and share their vibrant cuisine and culture with warm hearts and open kitchens. We'll be exploring the land and history that made these amazing people who they are today. From the ancient tribes of Masai Mara to the villages of Mombasa to the gorgeous Nairobi National Park, this is a Kenyan experience like no other. So let's kick off our adventure with our first taste of a Kenyan staple that keeps the local community healthy and well-nourished. Without further ado, Jambo Kenya. Good morning from beautiful Nairobi, Kenya, my 94th country. I just got off the plane after traveling for 27 hours and I'm starting my day off with my boy Obed. Obed right here is taking me around for the next 10 days. I'm super excited. Excited too. Most welcome. Thank you. So we're starting off with some porridge today. We're going to a porridge factory. Porridge factory and see how people make their own porridge Follow me. Let's go. So right here we have the porridge guy or porridge master, right? This gentleman over here and everybody here is having porridge. It looks good. Oh, and you're eating it like in the seed, right? Oh, wow. Look at this. Oh, it's a pumpkin seed. I didn't know that. Yeah, it's biodegradable, of course. So like after they eat, they literally throw on the street and it's fine. And so right here is going to pour the porridge for us. Look at this. Come here. Come here. Grab that pumpkin. There's the pumpkin seed. Yeah. I didn't know that. Okay. So I'll hold that. Oh, it's thick, huh? Yeah. It's very healthy. Oh, it's a millet flour. It's a mixture of cereals. Oh, it's a little sweet. Oh, it's delicious. It's really good. And this is a humble meal, right? We don't have tea, coffee and things. People here will enjoy the different cereals. Of course, he has said these are raw cereals that are grown here. And people eat it. It's not as thick. I've had other porridges that are very thick. This one's a little more watered down. But it's sweet. So many different flavors in here too. And he has this whole thing full. He's like ready to pour us again. And how much does this cost for like one? $0.50. $0.50? $0.50 U.S. Wow. Incredible. And you get full of this. It's a filler, huh? So they can just seal the day with this. Nice and thick. Yeah. Oh, that's good. So right now we're going to see him go through the whole process, right? Yeah. And start to finish. Hey, man. Back in Africa. You guys don't remember? Welcome to Africa. I forgot what year. World Cup. Because this is Africa. That's Ohili, right? Yeah, yeah. This is Zulu. Zulu from South Africa. Zulu tribes. Yeah, yeah. I've been with Zulu people. Oh, yeah. Amazing. Wow. This is so good. So good. Tasos, you ready? I'm ready. Your first meal in Africa. First meal in Africa. That's like too much weight on my shoulders, you know? Oh, this is awesome. It is. This is awesome. Yeah, it's good. It's good. I didn't expect this. I expect more of a thick flavor. But there's like many like herbs, you know? Like lots of like taste here. The good thing about this is that like, you know, anybody can come here, 50 cents, they get full and they have breakfast. Yeah, yeah. And it's full of the ingredients. Remember, this is also contribute to the fight against malnutrition. Yeah. So people are not malnutrited here because of this. Wow. So no malnourish. I want to ask you something. Like if we're like three, four people like in the house and stuff, do you like drink from one cup and like fast around? No, no, no. For the porridge, particular porridge, we have this big cup, I mean, big container. So everyone will have his cup. Okay. So this is not, we always come together when it's about alcohol. Alcohol, people share from one cup. I can't wait for that. Exactly. Let's do it. It's nonstop here, huh? Let's keep coming. Yeah. It's perfect. Africa has the strongest guys, you see like. Oh yeah. Yeah, they just take this, just simple. Simple formula, yeah. Because they would be, you see like very healthy women, healthy men around. I mean, I feel like after this, I can like walk out and do like hard labor, you know? Exactly. It's very strong. I would say it's a cocktail porridge. It's a cocktail porridge? Yeah. Because it's a mix of many things. It's just not millet, it's a cocktail of cereals, yeah? It's fantastic. All right, so let's see the process. Millet. This is sorghum. Finger millet. We have groundnuts. Okay, so groundnuts as well. We sort out, then we wash, then we come here in our machine, then we prepare everything. Yeah. So all this is already washed. Yeah. The only final piece to this puzzle is to put it in here to grind it. Yeah, mix them all. Then we put everything here. Okay. And you prepare. Yeah. How long does the process? About 10 minutes. 10 minutes? Yeah. That's it? Or less. Wow. Yeah. Pick them one by one. Yeah, so we're going to put them all into one big bowl here. We put the finger millet. We put the sorghum. The groundnuts. We will mix them as we prepare them inside. Yeah. We never wash them. Yeah, we never wash them. So this is just cleaning, right? See the mixer? Wow, what a mix. That one's taking too much time? Yeah. It's food. We have to eat it. Now from there, we repeat again. So he's going to strain it now. Remove the unnecessary ingredients. Remove this. So what is that, just excess? Stuff we don't need, right? I want to rinse them again. The final touches. So James right now mixed the three different millets and then he rinsed it twice. Yeah, twice over the rice. And then now you're going to just take off a little bit of this stuff and then we're ready to put it inside? Yeah. So this is just a little bit of the excess stuff that we don't need, right? Yeah. Just like this. These little pieces. So we use a strainer here. Okay. So everything that floats, we don't need? Yeah, we don't need. I've never seen anybody make porridge before. I love it. And he has the tastiest porridge I've ever had in my life. Thank you. Right? It's the best in Kenya, right? Right here. For sure in Nairobi. I'm going to put it here. Our stuff here. Oh, he's going to put it here? Yeah. So good. So colorful too, right? So again, we have three different millets here. This is amazing. Give us some ground nuts. Some ground nuts. For me, the ground nuts is what gives it, I guess, the most flavor. Because these nuts... No, but these are not grounded. No, I'll eat it for sure. Are there any grounded? Like that? No more mixing? Then we proceed to the production room. I can? Yes, you can. I'll take it, guys. I'll take it. Here we go. So right into this machine? This is a multi-purpose grinding machine. Grinding machine. Yeah. Locally made. So I put it in here. My ingredients are ready now to be processed. Unnecessary liquid will go out by itself. The time you put it there, it will chill. It's not unnecessary. It's a leakage. Yes. It's like taking out all the excess water right there. The filter. The filter, yeah. Now it's okay. Give me a clean jug. We start our process. This is an electric-generated machine. It uses the electric. We may switch on. Switch on? See? I want to make it more thick. That's why I'm repeating the process. Thicker? Yeah. To thicken the porridge. The process is almost over. Amazing stuff, guys. This is incredible. Even though it's simple. It's porridge. It's just experience here. Seeing how they make it. Seeing the products. And then seeing everybody enjoy it. It's epic. Taso, is he still hungry? I've been working for an hour. It's over now. It's over? Yeah. So that's it. Some people prefer to take it raw as it is like that. Which is more healthier. But some others will kill some bacteria by warming it. And that depends on the client's preference. He's going to warm it now. And see how that... What we're taking it to is warmed. So now we're going to cook it. We may have a customer coming later on. Of course. We have a customer here. You have a customer? Yeah. Okay, okay. So, of course, you want to have it boiled. Because it kills all the bacteria, right? Porridge is ready. Let me take it. Take it. Wow. It's good? It's good. I mean, she finished it. Yes. Very delicious. Okay, I'll drink it raw. You know, I'm drinking like raw... I'm drinking raw cow milk. I'm drinking raw camel milk. I'm drinking some raw porridge. First time. Maybe not too much. That's good, that's good, that's good. Not too much, not too much, guys. This one's like way grainier. It's nice, though. I like it hot, though. Asante, asante. Guys, remember that word. Asante means thank you. Asante. And mambo and jambo. Hello and then hello and how are you type of thing, right? And we have the whole crew outside. Look at this. It's like everybody's coming. Jambo, jambo. Jambo, Kenya, Kenya. Number one. Right now, after finishing the process, I put it in the bucket for fermentation to take place. And the fermentation takes place overnight. Just one night. It will be okay. Yeah. Next day? The following day, you may take it, you may warm it, you may take it as raw, or as you wish. Perfect. And so this is from yesterday, right? Yeah. This is the fermented one. We prepared this one yesterday. Fermented yesterday. So it's... How long have you been doing this? Five years. Five years? Yeah. Here is the customer who gets to the hospital. Three cups of porridge. No, no, no. I'm joking. This is like what they use to accept the payments. No, this is like where the message comes, right? Yeah, yeah, yeah. When somebody pays online, this is where the message comes. I'm not sure how... Yeah, you get a notification. Awesome. It's so cool. Our water is ready. Okay. Now we want to prepare our porridge. This is our porridge. We start here, a little. Then we put it here. Slowly by slowly you stir. You may decide the thickness you want. And with that you add more or less, right? Yeah. Now our porridge is ready to be taken as it is. Then I stop and switch off the gas. To put sugar or honey or sugar can do this. Yeah, to make it more delicious. Well, thank you so much, James. Thank you for the opportunity. This is Meru Uji Center, so Porridge Center. James and his team accommodated us. They showed us how to make porridge from start to finish. So good. So delicious. Thank you so much. Thank you, thank you. Thank you very much for coming. Asante, asante. Thank you. All right, so right now we're going to walk around a little bit and see what other things we find. It's still early. We're not going to lunch yet. Maybe some juices. Look at that. So this is all like, I guess, secondhand. Is this all secondhand right here? So all shoes, boots. So this is like an outdoor market. Basically, most of this street is, right? So my friend here, he has a bunch of old books, huh? Old books. Nice. Look, you got Obama. You guys don't know, Obama's from the north, right? His family came from northern Kenya. Obama, yeah. You know what I like about these books? They're like a bit, you know? I don't like books that are like perfect, you know? I like books that are like... Like that one, Tarzan? Look at that. This one's like classic, man. Classic. I like this. I'm not going to buy one because my bag is too small to bring. No, no, of course, of course. I've done the video, so it's good. It's like memories. And right here, look at that. These are all like romance novels right there. Some hoodies. Yes, let's see what this guy got for us. Gotta be careful. That's the sewer system. So what are you selling here? We're selling trousers and jackets. And jackets. What's crazy is that we're so close to the equator, I thought it was going to be hot. It's cold. It's a little nippy. A little bit. That's why everybody here is wearing sweaters, right? Sorry guys, I'm jet-lagged right now. Jet-lagged. Yeah, sweatpants. For yourself. It's cold now. I'm good, I'm good. No, he's good, he's good. I'm good, thank you. Thank you guys. Alright, alright, let's go, let's go. They have, you know, in Latin America, especially in Guatemala, there's people like this on the bus working, and they stop at every single stop, and they literally harass people. They don't care if you don't go to their destination. They're like, come on the bus. It seems like it's the same here. No, but I heard about it. What's Rolex? Yeah, yeah, yeah. This guy's magic. Look at that. But Rolex is more Uganda, right? So you wrap it around with chapati, right? Hot dogs. So he cuts the sausage in half. Hot dog. And then some salt. He pays them like that with the phone, right? This is awesome. So what does the egg call it? I mean, it's a hard-boiled egg. He opens it, he cuts it in half, and then he adds tomato, and he adds a few other ingredients, right? Maybe a chili, a green chili, like one of these? So good. Ketchup bar, I love this. Street food. Here we go, look at that. Crack in the egg. Take off that shell. He never uses his hands. I mean, he's like purely spoon, right? The whole thing. This for me or this for him? No problem, no problem. It's like, okay. We're in a line here. How are you? Everything good? Awesome. Oh yeah, right there, nice. Look at that, beautiful. I love the tomatoes, man. It smells so good. Now he's gonna add some salt. And then, oh, some of that. Cucumber. I mean, it's really good, right? This place is epic, look at this. It's like real life here. Guys passing by with donkeys and lots of wood for the fire. Over here we have different vendors selling different things, right? So we have clothing, we have street food. This is exciting, man. This is exciting. I cannot wait, man, I can't wait. We're gonna have some eggs now. Some eggs with some chili. And some Smokies and Smocha. Oh, there's the chili, right? Oh, you mixed it in? Oh yeah, right there, right there. With salt. This one is for you, because that's chili. So it's hot for you. It's hot? You think it's hot? Yeah. I'll be the judge. Alright. What is that, tamarind? This is tamarind, no? So hard-boiled egg. Got some tomato in there, some onions. He also added a few different sauces. But he added chili for me. Okay, the whole in your mouth? You cannot put half, like five. You see? You made it. Very nice. You think it's hot? No, it's not hot. Not enough chili for me, man. That was good though. Makes some sweetness. A little bitter. Yeah, but the egg, man. The egg, I love the egg. Super fresh egg. My favorite part about eating like this is that, you know those eggs came from somebody's house where the chicken was, right? Yeah. Today. It hasn't been sitting in a supermarket. Nice and sweet. Oh, there's the chili. There it is. Some good street food. That chili's good though. I told you. I need it, man. You need it. More, more. But later we're going to eat some naya chum, the national dish. Tas, it's your turn. One go, man. You have to do one go. How do you do one go? Come on, you have to do one go. I can't do it. One go. This guy insists. You need one go. That's real right here. You know, the best flavors are the simple ones. It's good, right? The rest of that, you just slurp it, bro. Yeah, with naya chum, man, I'm going to eat a lot. So if you want, you can also get the hot dog stuffed just like the egg. But I prefer the egg. Hot dog's not that healthy. Thank you. That's why I'm doing this. I'm bringing tourism. No problem. And that was our first morning here in beautiful Nairobi. We started off with some delicious porridge. So good. We saw the entire process, how it's made with three different millets. You got peanut. James there is amazing. Definitely got to visit him when you come to Nairobi. After that, we just walked around the street a little bit and we came to this vendor and we had one of the most delicious street food egg dishes of my life. What's it called again? Actually, now you know how you can eat from the street. In Nairobi, we eat on the street. You don't have time to go order. We don't have all the time to wait for our orders in the restaurant. We go just there as we are working, as we are going to our businesses. We eat, we drink, and we go. Yeah, and there's many different street food vendors here, but all of them are selling basically these two things, right, the egg and the sausage. So that's it for now. We're going to see you guys later. We're going to have naya choma. So this is very popular for Nairobi. We have millions of goats here, and people enjoy goats roasted. Guys, we've seen goats everywhere. Goats is like king here. All right, guys, so I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. We'll see you in the next one here in Nairobi. Let's go. Naya choma. Nyama choma. My gosh.