KELETSO MOTAU, food stylist, @keletso.motau

WHERE? Nairobi, Mombasa and Lamu, Kenya

KENYA HAD BEEN ON MY LIST

since I’d made friends with some Kenyans in Cape Town and discovered their insane food: bean curry, chapatis and pilau, to name just a few.

A NAIROBI HIGHLIGHT WAS SUNDAY BRUNCH

at K1 Klubhouse, a popular hangout, where our meal included viazi karai – potatoes dipped in batter, then deep-fried and served with tamarind sauce. I also loved the braaied goat at Njuguna’s Place, a nyama choma restaurant. The meat was carved at the table and we ate it with ugali (pap) and katchumbari (salsa), with Kenyan Tusker lager.

I’LL NEVER FORGET THE DAY

we spent sailing on a traditional dhow off Lamu island. While we were swimming, our guide caught white snapper, which he braaied on the dhow with lots of garlic, pepper and lemon juice. We ate it with coconut rice with a tomato-coconut sauce and fresh fruit.

THE MOST SURPRISING INGREDIENT

was cassava – a popular streetfood. It’s so versatile but you’ll often find it deep-fried and served with vinegary tamarind sauce and chilli salt.

THIS TRIP INSPIRED ME

to think differently about spices. I brought some local finds home with me, including a deep red tomato powder from the spice market in Mombasa, which also sold shaved nutmeg slivers, shelled peas in buckets, limes, okra, green beans … pure sensory overload. Everyone has to go!