African
CUISINE
All The Goodness of Africa
gets part of her energe?c roles to that model of Pauline is her hearty laughter and expressive and
a working mum being able to direct her ?me as open communica?on style. And when it comes
she wishes. Hence, the end of corporate 9-5 in to food, she is very knowledgable.
favour of community work.
She told us about Kenyan food, describing how
Over our lunch interview, Pauline tells us she is a plantain becomes Matoke and her favourite food,
Vegan. She has been a Vegetarian for ??een years Mokimo, which is a Kikuyu staple from Kenya
and Vegan for about two years. She tells us about which is eaten with Yamachoma and Kachimbari.
the bene?ts of her Vegan diet and how she cooks The way she describes the food makes your
with fresh ingredients daily to maximise the value mouth water. We might take up her o?er to dine
of food as primary source of wellbeing. A moment at her favourite Kenyan restaurant. And she says
of hilarity was how her son’s school queried the she is a god cook and even if as she is Vegan, she
form she ?lled in for his school indica?ng that ‘he can do a fabulous meal of chicken, ?sh or meat!
is not vegetarian but can be vegetarian’ because Pauline is an ac?vist and believes in ac?on. She
the boy wanted to eat sausages! One thing about urges everyone to do something - anything - to
‘Everyone has 24 hours in day. When I wake up and I ?nd I am
s?ll alive, I say Thank God for another 24 hours!’
Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora
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