Celebrated Citizen TV news anchor Lillian Muli has issued a stern warning to her followers following a regrettable encounter with restaurant food.
The media personality revealed that a simple side of kachumbari—a popular Kenyan tomato and onion salad—led to a health ordeal that she is not eager to repeat.
Taking to her social media stories, Muli shared her frustration and physical discomfort after the meal went south. Her experience has sparked a wider conversation about the safety of raw vegetables served in public eateries.
The Vow of Boycott
In a brief but telling post, Muli made it clear that her relationship with restaurant-prepared salads has come to a definitive end. She expressed deep regret over her choice of meal, using emojis to convey the severity of her illness.
“Never again… salads in restaurants ama kachumbari… sick,” Muli posted on her Instagram stories.
The anchor did not disclose the specific name of the establishment, but her message resonated with many Kenyans who have faced similar challenges with foodborne illnesses after dining out.
The Growing Concern of Food Poisoning
Food poisoning remains a significant public health issue in Kenya, particularly in urban areas like Nairobi.
While street foods such as “Smokie Pasua” and “Mutura” often bear the brunt of health criticisms, Muli’s experience highlights that even established restaurants can struggle with hygiene standards for raw produce.
According to health experts, kachumbari and other raw salads are high-risk foods because they are not cooked. If the vegetables are not thoroughly washed with clean, treated water, they can carry bacteria such as E. coli or Salmonella.
The Risks of Raw and Street Foods
Lillian Muli is not the only high-profile individual to speak out about food safety. Many Kenyans have shared “horror stories” of eating street foods or salads that resulted in days of hospitalisation.
While street food is a staple for its affordability and taste, the lack of running water at many stalls increases the risk of contamination. Similarly, in restaurants, cross-contamination often occurs when the same knife used for raw meat is used to chop onions and tomatoes for kachumbari.
A Lesson in Food Safety
Health officials continue to urge the public to be cautious. They recommend that diners observe the general cleanliness of a restaurant before ordering raw sides. For those who love kachumbari, experts suggest preparing it at home, where you can personally ensure the hygiene of the ingredients.
