Flavors of KenyaPreparation time: 5 minutes
Refrigeration time: 1 hour
Cooking time: 5 minutes

This terrine is served as an hors-d’oeuvre in the Mount Kenya Safari Club Restaurant. In this recipe, the terrine takes the form of a large ball made from cashews, eggs and onions, served on a bed of greens, surrounded by fresh flowers, slices of sour pickle and toasted bread.

1. In a skillet, melt the butter; add the onions and cook over low heat until translucent and just slightly colored;
2. place all the ingredients except the parsley, pickles and bread into a food processor and process to a purée; season to taste; refrigerate for one hour;
3. form into a large ball; roll in chopped parsley and serve cold as described above with the pickles and toasted bread.