In Nairobi, the author discovers a vibrant array of chilies, challenging the preconception that Kenyan cuisine lacks heat. From fiery Thai chicken salads to diverse chili varieties at Ngara market, the city surprises with its spicy offerings. Despite the abundance of chilies, not all eateries embrace intense heat, showcasing a nuanced approach to spicing dishes. The contrast between black pepper usage and chili tolerance among Kenyan friends underscores individual spice preferences and challenges assumptions about local flavors.
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