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Check it out, guys. It's Trevor James, and in this video, we are in Mombasa, Kenya, and we're bringing you deep full on for an amazing local food experience. We're traveling outside, deep into the village. We're going to be having an amazing local village meal. We're going to have some seafood. We're going to a candy factory. We're seeing palm wine extraction and more. It's going to be a full-on day of local food in Kenya. Let's check it out, guys. Morning, guys. Good to see you. Let's go again, Godfrey. Good to see you, man. Good.
Excited. Another exciting day. We got a full on day. So we are going to explore the northern side part of Kenya which is called Malindi. So we are going to have some uh local experiences. Village food. And also we have many more experience that will come that will surprise us. Amazing. Let's go. In this video, we're bringing you in deep to the countryside outside of Mombasa, Kenya for a very unique experience that you're going to love. So, make sure to watch all the way until the end cuz this is one of the most beautiful and unique food destinations we've ever visited. Let's eat. We got to see this view before breakfast. So, this is east coast of Africa. Yeah, this is
the east coast of Africa. So, is that the ocean over there? Whereby we have Indian Ocean and we have the Kifi creek. So, this is the Kilifi bridge where we are walking through. They go fishing in the ocean. Yeah, they always go fishing in the ocean and also they have the Yach experience that is happening also in Kilifi town. Huh. Wow. So, it's famous for seafood here. Yeah, tons of fishing boats. It seems like a very chill lifestyle. Yeah, this is a town that is very small, but it has its own history also because when the Arabs came, they also settled along this town. Oh, and we're making our way with the locals.
Making our way to Malindi, whereby we're going to experience the delicacy of food. Awesome. Let's go. Yeah, that's true. Let's go. First time I've ever seen one. This is a bow tree. Yes. Wow. Magical. We just saw a bow tree. Famous tree in Africa. Yes. Never seen one in my life. Really? Yeah. Beautiful. First time. Here we are, guys. Found a little breakfast spot along the way. Let's see what we got. Okay. What do we got here? Godfrey. So, here we have a local soil breakfast. Swahili breakfast. Whereby we have mahamry. Oh, the fried dough. We have via fried potato. Yeah. These are breads right here. That's bajia is over there.
Oh, these are the fried potato with the spicy tomato masala inside. Oh, samosa. Let's get some samosa. Oh, here's the breakfast. So, we are going to have our Swahili breakfast. And all the components are here. We have samosa, we have potatoes, we have pa. What's this bread made of? It looks really interesting. This is made of wheat and sugar added inside. And then we have our mahambururi, which is like an empty bread. Let's go sit. Let's go try it out. Sit. Oh, and here we are. Full-on local breakfast. Yeah. What's this? Here. This is beans. That's chapati and beans. Local beans. And then the local tea. The local tea is right here. Swahili tea. Not African tea. Not African. So it's more
milky or more sweet or what does that mean? It's more like Let's get to taste. Got some coconut. More milky. Yes. I'm looking forward to trying this local bread. It's thick. It's jiggly and it's sweet. Oh. Sweet. Oh, it's like a fluffy spongy sweet bread. Like a cake. Yeah. It's like a Yeah, like a piece of a cake. Oh, little beans. Oh yeah. Thanks, Godfrey. You're welcome. So, just try these beans out. Little tomato, little bell pepper. Yeah. M. Beans are good. Beans, too. It's delicious. Wow. And these potato balls. Yeah. They're a little sour. Is that from the masala? Yeah. M.
Wow. They're sweet. Yeah. Well, sour. Also, the bajia. When you take the bajia when you open it, full of lentil. Oh, and what is that? Amazing. So, this is the most common breakfast, right? Yeah. These are local common sahili breakfast. I'm loving that spicy sour masala on the potato. Nice breakfast, guys. Nice breakfast. M. And we're going deep into the village on these country roads. Biso, your kitchen is in a beautiful location. Yeah, very nice uh calm location. A beautiful green country roads. making halwa. We are planting uh tomatoes here.
Oh, really? Yeah. Amazing. So, we are here already. We're here. Oh. Oh, this is the halo kitchen up here. And here we are, guys. Deep in the village with Faizo, the owner of the Howa. Owner of the Let's go check it out. This is where the fire is. Oh, look at this. Yes. To go inside. Oh, it's a deep pit. Yeah. Yes. Wow. This is cool. It's like a hala factory here. Nowadays, people use gas, but we do it tradition. the traditional way with wood. So you need a big house to make halwa. Yeah. Big factory. Cool. Let's go take a look inside. So this is the start of the halwa. So it's sugar and water right now. Right. Right now. Yeah. For an hour it will be ready. Then we'll
start the mixture. Cool. This is the dates for the halwa. No, this is almond. Almond nuts. Oh, peeling almond. Yeah. Boil and then peel. Yeah. And then slice. Then we dry it in the sun. Oh, what's this here? Tapioca starch. Oh, tapioca starch. So, you mix it in with the sugar and the water. Yeah. First with water. You mix it. Yeah. Coloring. Oh, and what's going on here? Tapioca starch in the fire so it can get heat. So, it's faster. Yeah. Faster. Oh, and it goes in. So, you sun dry it and then roast it in the warmth there. Sun drying. It's uh when you're not in a
hurry, it has more of a roasty flavor, right? Yeah. More. More roasty flavor. That's why we came here. So you purposely have a village house just to make the halwa. Here's the almonds. Oh, and look at this. Drying the almonds in the sun. So these almonds are going in the halwa, right? So how long do you dry in the sun? 20 minutes. Yeah. Here's the tapioca flour. It's been roasting in the oven about 20 minutes. Yeah. And that's going to be made into halwa, right? Yeah. Oh, and then mixing the tapioca water. Nice. Looks good. Coming out pretty good. Coming up really good. Yeah. Oh, it's getting thick. Yeah. Wow. Oh, look at that. It's bubbling. That's so hot. How long have you been making halwa? For me?
Like 20 years. 10 years. Yeah. So, now he's extracting the extracting it. Wow. From the port. It's like pure syrup right now. Yeah. And let's see how it's converted into magical sweet halwa. Oh, now the tapioca water. Oh, look at that. Wow. Look at the color there. Beautiful. Is it from your ancestors that moved here? Yeah. Amazing. A long time ago. This starting to form, right? Starting to form into some thick jelly. Wow. Oh. It's violet. He's Oh. Oh, here's the sugar. Yeah. Oh, we have to add it step by step.
Yeah. Wow. Oh. Step by step. Oh, yeah. Look at how thick it is. It's like a volcano. Yeah. You like to try? Okay. I'm going to try. Really? Yeah. Fast. Okay. First try ever. Yeah. Like this? Yeah. Oh, outside. It's so thick. Yeah. That's a full workout. It's a full workout. Show me how to do. You got to mix it. Swirl it. See, they used to fast, right? It's cardio. Oh, now you have to keep jiggling it the whole time. Oh, it's like a whirlpool. Yeah.
Like why do you do that? Why do you keep moving it? So that you it won't burn. It won't burn and it won't Oh, and it won't stick. If it stays in one spot, it'll burn, right? Yeah. It will be spoiled. Yeah. So, you add a little ghee and oil to keep it smooth. So, Oh, what's this? This saffron. Yeah. Oh, it smells amazing. Yeah. And what's this? This a rose flavor. Rose? Yeah. And now it's cardamon. Oh, cardamom. Yeah. Cardamon powder with the secret mixing. Oh, it's holy cardamom. Now the halo is ready. It's ready. Yeah.
We just have to dry it a little bit. Then ready to eat. You see it's like a liver now. It's like a liver. Yeah. Is that how you know it's ready? Yeah. Oh. Have to put the ghee on there so that it won't stick. Oh. Yeah. Look at that. It's like a big liver. Yeah. Look at that. It's a big liver. So, next one is going to add the nuts. Oh, here comes the almonds that were just drying in the sun. Oh, wow. Almond fully infused there. Yeah. So, what do we got here? This almond and cashew. Oh, that's nutty. Oh, and a little more ghee. Yeah. More ghee. More taste. More flavor. Oh, you can smell the butter.
Oh, yeah. Look at all those nuts in there. And they were toasted a little bit before, too, right? Yeah. Roasted nuts. Look at how jiggly it is. Now we add the last one, the sesame. The last one is with sesame. Adding sesame. Oh, the toasted sesame. Yeah. And I really just love how you guys are doing the most traditional way with the firewood. You roast the sesame over the fire. You got that traditionally traditional rustic aroma. What's this powder here? This is the secret one. Oh, secret. Yeah. This one looks the best. Little big ghee. Oh, of course.
Oh, more ghee. Oh, yeah. It's just mesmerizing watching this whole process. Okay, we're going to cut. All right. Okay. Cut. Oh, there we go. Cut it. Oh, wow. I love these giant scissors. They're like perfectly made for halwa. Special for halwa. Special halwa. And there it is. Look at those. Absolutely beautiful. We got the three halwa here. So, we got the almond cashew, then the cocktail, sesame. Almond, cashew, and sesame. And then the plain. The plain one. Now is the moment of truth. We're going to taste it. This is the cocktail.
Look at that. So, we just cool this one down. We cool it, then we test this sweet meat. And we've been waiting for 20 minutes and it's cooled down, right? Yeah. It's ready to go. Let's get everybody to try. Oh, still warm. Still hot, but not burning. Perfect. Not burning. Yeah. Perfect. Perfect. Let's taste Malinda. M. Oh. Oh, that's amazing. Wow. It's so nutty and aromatic and so gooey. Yeah. Buttery sesame, the almond, the almond and the rose floral. Yummy. So nice.
Really good. Try it out. T. What do you think? It's addictive. Looks addictive. Yeah. And there we are. Beautiful. Thank you, Fao. You're welcome. Awesome. What a beautiful location. Seriously, great peaceful location. Thank you. See you next time. Yeah. Amazing. Hala. And next up, we're going deep into the village by the ocean for a local traditional meal. This was an amazing experience. Here we are, guys. Wow. Deep in the village by the ocean. Look at this. Hi. How are you? My name is Adam. Trevor. Nice to meet you. Wow. Beautiful by the ocean. We're going to take a quick look at this creek and then after
we're going to the village to see some uh have a village feast. Yeah. Village. Experience the traditional life. Wow. Look at the sand. It's pure white. The village is called Mida village. Yeah. And this is the creek. Cool. That it was called Mida Creek. So Mida Creek was double gazetted. This is Anakenya Wildlife Service and also Kenya forest service. Beautiful. Should we go check the village? Yeah, we go check the village. Amazing. Wow. This is beautiful. This is traditional village. A traditional village. That's a small cake. A small cake where the locals go and get lunch
or breakfast. Small cafe. Look at this guys. Traditional village. And we're going to be having a traditional dinner. Some nice seafood, right? Nice seafood. Wow. Or roasted seafood. Wow. Look at this. I'm so excited. Oh, wow. Beautiful. What do we got here? What's this? So, this is Oh, maze. This is the container. Oh, like corn. Then we shall make m flower flour. Then ugali. The Kenyan staple. When she's making like that, we normally sing. Give her morale to give the feeling. Wow. This activity is being done by only female. So it's against the rules.
Wow. Can I try too? I want to break the rules. One hand. Yeah. Oh yeah. Then you start play straight. Oh. And go with the beat. Yeah. go. It's ready. Yeah, it's ready. It's ready now. It's ready. Oh, there it is. Ground up corn. Beautiful. So, this is going to be made into the ugali. Oh, just getting all the fine stuff. What's a normal traditional meal here in the village? The traditional meal normally here is ugali. That type of food made from the man. Ugali made from this smokeoky. What do we got grilling over here? The calamari. And we have rabbit fish. Oh, rabbit fish. This is a black snapper. That's snapper. Oh, black snapper. So seafood all from the creek. So first roast it
to dry it out. Yes. And then grind it. Yes. Oh, so it's just ground up. Oh, look at this. It's coming out right from in between the rocks there. Wow. It's hard work. You got to pound it. You got to grind it. And then I think the next step is boil. We're going to see how it's done. And then you eat that with the fish right from the river. It's a healthy meal, right? It is a healthy meal. And what type of rock are they using here, O? Uh, those are ocean granites. Ocean granite. Yes. These granite have been the ocean for million of years. Really? Yes. Holding the water. So they are strong rocks. Oh, what are these? Greens. Local greens.
This is pigeed. These are pigeed. And what's the other one? This spinach. Yeah. And how do you eat them? Just plain boiled or you add salt or you add anything? Plain boiling water. No adding of anything. Nice. Oh, and here's the ugali. She's adding flour to fasten the boiling process. Here we are. It's boiling making the ugali. Oh, there it is. Homemade uggali flour. It's a homemade from the village. So, it's going to thicken up, right? Yeah. And then you add a lot of flour, it will not be good. So, you just have to add the right amount. Yeah. You guys got ducks here. Yeah. Are they for eggs or for eating? Normally for eating. Just eating. No eggs. The eggs are not tasting good like for the chicken.
Oh, okay. Great protein here. There's duck. There's fish. There's ugali. There's fresh veg. Really? You got everything you need. Can you have butterfly? I would love to try. Okay. Yeah, of course. Oh, try cooking. But you have to be very careful. Oh, it's it's hot or it's because of the fire. Oh, yeah. Yeah, it's hot. Oh, mixing. There we go. Oh, but normally this is normally being cooked by just a single person. One person. Yeah. It's ready. Yeah. Now it's ready. Ready? Oh, there's the ugali. It's looking so thick and flavorful. Be careful. It's hot. Oh, yeah. Oh, it's hot. Look at that. Hot. Fresh ugali.
Wow. It's heavy. Oh, it's careful. It's hot. Oh. Oh, look at how smooth it is. Time for the greens now. Yeah. Now it's time for the greens. Do these just grow like right in the village. You can plant them, but the pig would just grow by it natural. If there is peanuts, you can plant it or also it can grow by itself. Oh, there it is. So, now the vegetables are ready. Veggies are ready. Yeah. Ready. Oh, the pig weed. It's pig weed. Yeah. Oh, and here's the fish. Yeah. Here's the fish now. Ready. Here's the fish. Oh, right off of the coconut husk fire. Oh, wow. Look at that. Fresh from the creek. This is
calamari. This is rabbit fish. And this is a snapper. Oh, wow. Before we eat, we shall make a brine. What's that? It's water. You add salty. Oh. For the flavor. Yeah. Okay. So before we eat we need to wash our hands. Okay. Normally before everyone wash his hands. Yeah. We're sitting with the elder. Okay. Oh. So you wash your hands in the sea water. Yeah. Like that. Oh yeah. Like that. Okay. Should we go in? Yeah. Oh. So you take the ugali. Yeah. And then you take the veg with it, right?
Oh, yeah. Look at that. Oh, it's nice and hot. Try some veg with Oh, yeah. Sour vegetable. Let's try the fish. M. Nice fish. Oh, it's very nice. Thank you for the meal. Welcome. M. I love the ugali. Hardy. Good protein. Fish is nice. Seasoned nicely. And this pigeed. It's a little bitter. Yeah, that's to give another flavor. Yeah, it's another aroma. What an awesome experience, guys. We had a few bites and uh shared the rest with them. They just told us that they're going to cook another meal for themselves. This was kind of just an experience for us. But next we're going to see the coconut wine, right? Yeah. We shall have a
coconut wine party. We shall see how the coconut is being made from the palm tree down. Yeah. Cool. It's coming from the flower bed. Let's go take a look. Yeah. Do you know the flower bag? Yeah. The one which is making the coconut. Oh, the coconut bust. Wow. Then it's fixing a container. There's a container up there. So then you ferment it in a bottle or something? Uh, it's just ferment itself like natural. Oh, it's already wine up there. It's that's wine but sugar does it's not that conchk but as the day moves on it become conquering. Yeah. As the hours how long do you have to ferment it one day or 7 hours is and
it's ready to go. Ready. He's tying a bottle into the branch. Then the wine will get it into the container. Ah. Oh, and here he's got some right here. Yeah. Yeah. So, this is from this morning or last night. Just fresh from now. Just fresh right now. Oh, there he is. Oh, and then you just filter it. You have to filter because normally the bees like Oh, the bees like to go in there. So the coconut wine means a lot according to our tradition. Before you drink it, you have to pour just a few drops. This goes for the ancestors so that they can wish us a lot of blessing. But if you don't pour a few, then you can drink. Then before you finish it, you can pour it all.
But ancestors, they are not satisfied. It's a problem. Respect to the ancestor. Just a little. Just a little touch. Yeah. You go. You go first. How is it? It's good. Really good. You can taste it. Just completely sugar it. Just taste it. Test it. Oh yeah. How is it? It's good. Cool. It tastes good. It's really nice. Sweet. It's like a alcoholic coconut water basically. Yeah. It's nice. Hope you guys enjoyed that video. Thank you so much for watching. I hope you enjoyed it. Please leave me a comment down below. And uh what an
amazing experience here in Kenya outside of Mombasa. Beautiful village life. delicious food and friendly people. Thanks so much for watching, guys.
