Nairobi, June 25 -- Many Kenyans have a complicated relationship with seafood. We love the idea of it, order anything from calamari to octopus to squid fish, especially when at the coast, and proudly post photos of it online.

But when we get back home, many of us stare suspiciously at a prawn, wondering where exactly to begin cooking it. Is it peeled? Is it supposed to look like that? How long do you cook it for? And why does everyone else seem to know what they are doing?

Unlike Tilapia, which has long earned its place on our tables, prawns still feel a little fancy, the kind of thing you'd expect to find on a restaurant menu rather than at your own dining table on a random Tuesday.

And what a shame that is, because they are surprisin...