Browsing through the food menu at Hamdi's, a Somali restaurant in central Nairobi that is frequented mainly by non-Somali office workers during their lunch hour, one item stands out from the list of delicious Somali cuisine: camel milk tea.
Once the sole preserve of nomadic Somali and Middle East communities, camel milk, which is naturally semi-skimmed, three times as rich in vitamin C as cows' milk and packed with antibodies, is increasingly being recognised for its health benefits by the Food and Agriculture Organisation (FAO) and health conscious consumers.
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