Preparing Breakfast in Nairobi
by Joanne Marks
Morning light cuts through the corrugated iron roof of a roadside kiosk in Nairobi, illuminating a stainless steel counter where a vendor’s hands move with practiced speed. A blackened skillet sits on a two-burner gas stove, steam rising in the cool air, while a ceramic gravy boat nearby holds a dark, rich sauce. Scattered garlic bulbs rest on a woven mat next to a row of bright red chilies, their papery skins catching the early sun. The vendor wipes the counter with a damp cloth, leaving streaks of water that reflect the neon sign buzzing above.
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