Mandazi in Kenya can be triangular or round, slightly sweet, meant for chai that has been boiled with milk. Mhogo — cassava — is the other fryer, denser than potato, sold at dusk with chili. Bhajia and chevda pull Nairobi and Mombasa toward the Indian Ocean spice shelf without becoming a Mumbai copy.
Ngumu biscuits are the dunkers. Smokie pasua is the sausage in a split, kachumbari inside, a night bite. Pack chevda and ngumu. Mandazi and mhogo are hot. Keep Ugandan Rolex off the country; Kenya’s tell is mandazi-plus-cassava, not an egg chapati roll.