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Many Kenyans have this notion that food made in a big fancy restaurant is cleaner than  that in a local kibanda.However, after eating at both places and carefully analyzing the small details in each establishment, I am confident that Kibanda food is much cleaner than food inbig hotels.

  1. 1 Open air kitchen

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    “DO NOT ENTER” or “STAFF ONLY” are words always plastered in big hotels kitchen doors. Most of the time you cannot even see where and how your food is being prepared until it is on your table. As a matter of fact,those closed doors hide more than we think.

    Most big hotel kitchens are filthy and don’t allow their customers backdoor for this very reason. While in a Kibanda the kitchen is right there where you eat, it might not be very fancy, but they balance it out by trying to keep it clean as possible.

  2. 2 Open-air setting

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    This point is quite clear; aeration, reduces the chances of bacteria build up. The sun keeps the utensils nice and dry as opposed to big hotels where they can soak utensils overnight and wash them the next day.

  3. 3 Fresh food

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    Since most people who own Vibandas are small business people, they may not have a commercial fridge or have the capital to buy food in bulk. 

    Though buying food in small quantities may be more expensive and reduces the profit margin, it ensures that the food is always fresh as they have to get their supplies almost daily.

  4. 4 Not too much seasoning

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    Spicy food is almost synonymous with big hotels, but since the food is made in large quantities, the spices are mostly in powered form. 

    In  Vibandas, they use mostly organic produce such as tomatoes and onions. Kibanda food may not taste as good as food from big hotels (sometimes), but it’s much better for your health.

  5. 5 Mother touch

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    Fact; Vibanda cooks are mostly called mama. This may be because most people just don’t know their names or the fact that the food they prepare has that motherly touch giving you a nostalgic feeling. 

    Either way, they love this name because they pour a little bit of their soul every time they cook.

  6. 6 Fewer customers

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    A small kibanda may not receive as many customers as many big hotels and this is advantageous especially in regards to hygiene. 

    Cooking for fewer people means that you do not have as many dishes to wash, hence easier to wash these dishes. 

    Big hotels often just pass their plates in hot water. Don’t believe me? Next time you visit your favorite bar, get a glass from the counter and see how the glasses are washed.

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