Restaurant Review: Amaica Westlands

Amaica Restaurant seating - Nairobi Kenya photographed by Susan Wong 2012

When you think of authentic Kenyan cuisine, Nyama Choma and a lot of starch often comes to mind. However at Amaica, probably Kenya’s most patriotic restaurant with every region well-represented by different dishes, authentic Kenyan cuisine proves to be more than simply grilled meat.

The Capital Lifestyle Team, armed with international and local palettes, headed to the newest Amaica location in Westlands with few expectations, but perhaps for good Nyama Choma. However, there was none. The truth is that Nyama Choma isn’t even authentically Kenyan. Large slabs of grilled meat were an import from Europeans and had only become a popular food in Kenya in the 1980s.

Amaica’s menu is full of diversity and colourful flavours that only the freshest of vegetables and Kenyan delicacies could produce. Dining at Amaica is an experience: from studying the atlas-like menu, to sipping on the fermented Wimbi porridge straight from a calabash, to snacking on Fried Flying Ants as if they were nuts, and to the porous earthen pots that release steam during the cooking process; every detail of Amaica reflects a unique traditional touch that modern time-pressed Kenyans have forgotten.

Armed with regional authentic Kenyan recipes that have been passed down from generation to generation by oral tradition, Amaica has perfected many of their dishes with the help of women community groups from each region and buying their seasonal produce.

A great place to take visitors, family and anyone who’s craving some delicious Chicken Gizzards; Amaica is a fabulous place to experience Kenya through food and also traditional music (weekends only).


FoodBlog: Photo Credits Susan Wong 2012 © All rights reserved.



Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012 Amaica Restaurant benches - Nairobi Kenya photographed by Susan Wong 2012
Tamarind Juice Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012 Porridge Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Fresh Tamarind Juice and Wimbi Porridge



Wild Mushrooms Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Fresh Wild Mushrooms with Peanut Sauce



Liver Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012 Chicken Gizzards Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Favourites as a light lunch and as starters: Liver and Chicken Gizzards



Flying Ants Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Fried Flying Ants or Tsiswa: Collected only when it rains and under light sources – this delicacy is high in protein and tastes like nuts.

Coconut Fish Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Coconut Fish: Less rich and fatty than the Coastal original, but extremely delicious with the Cilantro lifting the sauce. A must-try!



Quail Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Smoked quail Isindu Isich with Peanut Sauce and Omunyu Omusherekha for tenderization. Did you know quail is a Western Kenyan delicacy and was not brought into the country by Europeans?



Pumpkin Greens Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Side dish: Pumpkin Greens
Ugali Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
A healthy version of Ugali



Sukuma Wiki Amaica Restaurant - Nairobi Kenya photographed by Susan Wong 2012
Sukuma Wiki that hasn’t been overcooked to a soft pulp.



Book online at Eat Out Kenya and save now! Check it out now!
http://www.eatout.co.ke/Amaica-Westlands-p/amaicawestlands.htm



SUSAN WONG

SUSAN WONG

Susan Wong is a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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