If a child grows up to be kind, healthy, responsible, self-sufficient, and decent—but not wealthy—has the sacrifice failed? Most people would instinctively say no. Yet many families behave as though the answer is yes. Not openly, of course. No parent sits their child down and says, "I didn't raise you to be happy. I raised you to be rich." But expectations have a way of revealing themselves. In comparisons with more successful relatives. In questions about promotions, land, and home ownership. In the disappointment that hangs in the air when a child is doing well enough to survive but not well enough to transform the family's fortunes. And perhaps nowhere is this tension more visible than in Kenya, where sacrifice is often treated as the highest form of love. Parents sacrifice for their children. Older siblings sacrifice for younger siblings. Entire generations sacrifice in the hope that the next one will live better. But what happens when sacrifice quietly becomes an...
Alcohol has long been part of Kenyan life. But how it is made, consumed, and understood has shifted dramatically across time. From its ritualistic, sacred roots in indigenous communities to its transformation into a widespread social escape and public health crisis, Kenya's relationship with alcohol is deeply tied to its history, politics, economy, and cultural evolution. This piece traces how we got here — not in metaphor, but in fact. 1. Pre-Colonial Period: Brewing and Ritual Long before colonization, communities across Kenya practiced traditional brewing. Alcohol was not only accepted but woven into social and spiritual life. Different ethnic groups brewed various fermented drinks: Muratina among the Kikuyu, made from wild fruits and honey. Busaa , common among the Luhya and Kalenjin, made from fermented maize and millet. Mnazi (palm wine), tapped by Mijikenda and coastal communities. Uji ya Kigage , a mildly alcoholic porridge used in both everyday and ceremonial contexts. T...