Food & Travel

From a Saturday mid-morning to late evening, smoke curled steadily above rows of colourful stalls as vendors grilled, fried and stirred up an endless parade of flavours. Classic mshikaki (skewers) made from beef, chicken and gizzards, mutura (Kenyan sausage), nyama choma (roasted meat) and coastal staples shared space with bold new fusion dishes and juices, drawing clusters of young people who milled around the tents and queued at stands selling smochas (smokie wrapped in chapati), boiled eggs, gourmet samosas, vegan street bowls and other re-imagined traditional favourites.