This archive report was first published on 6 November 2019.
On a recent visit to Uganda, the author noticed a curious item on the menu called Kenyan dumpling. Further investigation revealed it was actually a fancy name for ugali, a staple food in Kenya. In another hotel in Kenya, the same ugali was referred to as corn cake. This raises questions about the origins of the name ugali and why it's being given fancy names.
According to the author, the new names for ugali are entrepreneurs' bold attempts to internationalise Kenya's staple food. The names dumpling and corn cake are meant to attract international attention, much like how Kenyans prefer to be called John instead of Kamau or Truphosa instead of Kwamboka.
However, the author notes that internationalising ugali is long overdue. Food is a big industry with lots of money, and it's time for Kenya to get a piece of that market by selling something to the world. The author suggests that Kenya should go beyond ugali and internationalise other local foods, such as mukimo, muthokoi, or kimanga.
The author also argues that every Kenyan community has its unique meals with no competitors in the world. For example, the Maasai community mixes blood and milk, which could be a global delicacy. By internationalising traditional foods, Kenya can put itself on the global map and create jobs.
As the author notes, the beauty of food is that you are guaranteed a market, and the price elasticity of demand of food is very low. This means that even if the price goes up, people will still eat. The author concludes that it's time for Kenya to take what it has and make money out of it, rather than waiting for western foods to become staple in Kenya.
