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                                                A view down Oginga Odinga Street, Kisumu Introduction to Kisumu City Kisumu is Kenya's third largest city after Nairobi and the port City of Mombasa. It is the second largest in the Lake Victoria basin, after Kampala in Uganda. Kisumu’s origins as a town can be traced to the arrival of the Uganda Railway in 1901 from the port of Mombasa. The train went into service in 1903. The terminus was first called Port Florence, though the locals called it Kisuma. This was later changed to Kisumu. It is likely that the locals met at Kisuma for barter trade long before the arrival of the railway. Ancient pictures show a thriving market in Kisumu. The gulf on which Kisumu (1,131 m, 3,711 ft above sea level), is situated at Winam gulf, which is part of the larger Kavirondo Gulf on Lake Victoria. Lake Victoria is the second largest Fres...

  Ugali and beef stew Source: Wikimedia commons Text What Is Ugali? Ugali is the unsung hero of East African cuisine, a dish so essential it might as well have its own place in a hall of fame. Its recipe is an open secret, but mastering ugali's nuanced ways is no easy task. It is plain maize flour and water getting cosy in a boiling pot. It is the diva of porridges, with a texture that's as debated as climate change. This dish is so iconic it puts Mount Kilimanjaro to shame. To master the art of ugali, you need patience, dedication, and an arm with more than average biceps. This isn't your average mix-and-forget stuff for microwaves and ovens. Oh, no. This dish demands attention and constant reassurance. Making the perfect ugali is like trying to dance on a tightrope over a volcano. Picture this: plain maize flour and water in a boiling pot, with the maize flour acting clingy and the water playing hard to get. The flour-to-water ratio is a sacred secret passed down through ...