My darling step-father, who gave me his Tilley hat for my journey to Africa, asked for this topic. Stefan, this one is for you!
First I will tell you how we mzungus eat in the cookhouse with the luxury of Joyce’s experience, years of cooking for visitors from all over the world, and the specialized tools here: gas burners, a stove-top asbestos baking set-up, and the solar oven. (The freezer comes in handy, too, but the refrigerator has apparently outlived its rubber seal and no longer keeps things cold OR free of ants.)
We prepare our own breakfast for the most part. We have oatmeal, homemade granola (thanks to the solar oven), scrambled eggs with vegetables, or cold cereal. The Kenyan cold cereal is called Wheatabix and Tam likes it but I do not. It is soggy, which makes sense after I learned that it is used to make porridge—hot cereal. I found some corn flakes that taste breakfast pretty good and stay crispy long enough to make me happy. We have whole milk, so of course that tastes delicious. We have a good brand of Kenyan instant coffee and black tea. I occasionally stop somewhere for mendazi and chai. Mendazi are fried dough, and are often served with a weak, very milky and sweet tea called chai. I’m sure it is the unhealthiest breakfast ever, but I actually enjoy it a lot. We miss toast, but occasionally we buy the terrible white bread and “toast” it over the gas stove or fry it with margarine. I have also found some natural peanut butter and will eat peanut butter and banana, sometimes with bread. The rest of the peanut butter in the stores is full of sugar and tastes terrible to me. Macadamia nuts are grown here, so sometimes we put them in cereal. They are expensive, but available in the bigger towns.
This week we had french toast! We had it for lunch, but still, it is a good breakfast food to keep in mind. There is no maple syrup here, but honey works, and I like it plain, anyway.