More and more Kenyans are approaching pasta dishes and particularly pasta, which is starting to be competitively priced with basmati rice and even maize flour. Especially since there are local companies producing spaghetti and short pasta (importing durum wheat and processing it locally) or businesses that are starting to market fresh pasta, both in Nairobi and Mombasa and joining the many restaurants, including local ones, in Malindi, Watamu and Diani that already offer homemade noodles, ravioli and lasagna. Today we present a Kenyan recipe, created by Freddie del Curatolo in his Jahazi restaurant in Malindi in 2013, with Kenyan chef Kenga Barisa.

Noodles with crabmeat, avocado and lemon
(Ingredients for two people)

250 gg of noodles (if you do not have fresh pasta, 200 gg of spaghetti)
300 gg crabmeat
Half a ripe avocado
One lime (or half a lemon, your choice)
8 local cherry tomatoes (cherry tomatoes)
One clove of garlic
Olive oil, salt and pepper QB

PREPARATION

Fry the garlic clove and cherry tomatoes with the oil over low heat, add the crabmeat and, if desired, a splash of white wine or half a ladle of cooking water. Cook the pasta, drain and toss in the pan for two minutes. Turn off the heat and add the avocado previously mashed with a fork and combined with the lime, salt and pepper. Saute and add a drizzle of olive oil to garnish:
Serve it all for a fresh, delicate but flavorful and pleasantly exotic dish.