Nairobi, Aug. 11 -- A few years ago, when fine dining was all the rage in Kenya, foie gras, a luxury delicacy made from the enlarged liver of a duck or goose, was among the exotic dishes that were a must-order.

The buttery-tasting dish was long a symbol of French gastronomy, and hotels were willing to absorb high import costs and endure the painstaking logistics of securing supplies.

But now they have scrapped it from the menu. Reason? Chefs say it failed to whet the appetite of many Kenyan diners and made no economic sense. They cite rising import costs, inconsistent supply and a growing preference for locally sourced foods, which have now been elevated in fine-dining restaurants.

"The availability and the expense for suppliers to bri...