Mood rings offer convenient color-coded glimpses into our emotional states: red indicates stress, yellow suggests blinding rage, and green means rich in vitamins, cellulose, and fiber. Discover the varieties of international greenery with today's Groupon: for $10, you get $20 worth of Kenyan-inspired cuisine at Flavors of East Africa.
Flavors of East Africa's menu escorts taste buds on a continental tour of Kenya and Eastern Africa's varied cuisine, with each heftily portioned entree flanked by veggies and a choice of rice, chapati flatbread, or steamed corn flour. The lamb curry sates peckish palates with bursts of sizzling flavor ($14.99), and the mbuzi choma roasts tender goat meat in a blend of African salsa and fiery chilies ($15.99). Vegetarians or roaming bands of turf-protecting okra can attack myriad meat-free dishes ($10.99 for dinner, $8.99 for lunch), bedecking plates in guises such as the garlicked collard greens of the sukuma wiki or the dengu, a lentil curry cloaked in a creamy coconut milk sauce.
Flavors of East Africa's casual dining room is festooned with sunny yellow walls and African décor, creating a vibe more energetic than a tae bo class taught by the Tasmanian Devil. Diners can get caffeinated with an African coffee ($2) or chai ($2) while satiating optic appetites with online photographs of food courtesy of the free WiFi connection.
Flavors of East Africa
June Owino remembers growing up in a small Kenyan town where, he claims, "we didn't have a choice but to cook for ourselves." He started out with basic prep work, learning how to chop and waffle-cut onions and tomatoes, but he steadily learned more of his mother's and grandmother's techniques for forging fragrantly spiced African stews with turmeric and curry-seasoned salts. After immigrating to San Diego, June decided to re-create these distinctive recipes and incorporate some of his own culinary inspirations, eventually founding Flavors of East Africa as a way to share his Kenyan-inspired menu of meat, vegetarian, and vegan dishes.
As related in a rave review from the San Diego Reader, the restaurant immerses diners in the sights, sounds, and smells of Kenya, with the dining room's lemon-yellow walls brimming with African arts, crafts, and cooking utensils. From time to time, the chefs also take their cuisine beyond the restaurant, hawking curries and stews at local farmers' markets and using their food’s enthralling aroma to lure chupacabras from out of hiding.