Kenya is rich in sea and land resources, with the Indian Ocean and high plateaus.
One example is the combination of crab and artichokes, which is possible (and always inexpensive compared to what it might cost in Italy).
In my opinion, the meat of this crustacean, which is the best on the Swahili coast, goes perfectly with the delicate but distinct flavor of the artichokes from the highlands (they are grown well from Limuru to Naivasha, Rumuruti, and Nyahururu).
The dish can then be enhanced with black rice from the Mwea area, on the road to Mount Kenya.
A Japanese-funded project promotes this rice, which is very similar to Italian “Venere” rice.
A little lemon zest adds the finishing touch.
Here is my recipe.

Sauté half a white onion in olive oil (in Kenya, you can also use avocado oil, which gives it a special touch).
Add (recipe for two people) four artichokes, cut fairly finely, and brown with a quarter of a glass of white wine and half a lemon's juice.
Cook for five minutes and then add at least 300g of boiled crab meat (I use the ready-made Sea Harvest brand, which you can find in Malindi, as well as in Mombasa and Nairobi, and the owner is Italian and very reliable...).
Cook 75 grams of brown rice per person separately.
Add to the pan, sauté for two minutes and add a little good extra virgin olive oil.
Garnish with chopped parsley and mint (or basil) and serve on a plate, adding a little grated lemon zest to the dish.
Enjoy this Kenyan-style marriage of flavors!