Global climate change, which also affects Kenya in part, has both positive and negative effects on the fertile land of the African equator.
One of these, given the ever closer temporal and climatic connection between the great rains, between May and July, and the small rains of October and November, is the presence of the edible fungi on the Kenyan territory.
Also in Kenya, in fact, there are the good and edible ones, some even rare and precious.
Maybe they are not as precious and fragrant as the porcini mushrooms, but they have a pleasant texture and good taste similar to some of the varieties we can find in our country.
Chanterelles, chanterelles, chanterelles, champignons (champignons) abound in the forests of Kenya, and can also be found, for example, in the Arabuko Sokoke Forest near Watamu.
In the boutique at the entrance to the forest, you can sometimes find some lobster-like mushrooms that don't really taste like much, but are not to be overlooked for a risotto.
From Naivasha, on the other hand, there are good champignons, excellent to make sautéed, trifoliated or fried.
But the most precious and really special one comes from the Rift Valley, in the Luhya lands.
It is obukufuma, a mushroom that the local people have always picked and cooked, after drying and smoking it, and which the international Slow Food Foundation wants to protect, along with other rare resources of this wonderful land.
Dried it vaguely resembles a porcini mushroom, with a grayish crown and white stalk, which can reach a height of up to 40 centimeters (the chapel even 30 centimeters in diameter). The luhya are used to smoke it because this way it can last up to six months, and they use it to flavor soups or to mix it with corn or beans.
The obukufuma is harvested during the morning hours in the Epanga Valley and generally in the woods of Vihiga County in north-western Kenya.
Obukufuma also has an important significance for the local community. 
Those who find mushrooms are considered to be virtuous and fortunate, those who dream about them but do not find them may have problems in the family.
Obukufuma mushrooms grow naturally on fertile land and are harvested both for sale and for domestic consumption, but they are increasingly rare due to civilization and fertilizers used close to forests. 

For those who want to taste something that resembles a good European chapel, there are the "Portobella", a variety of mushrooms from the Rwandan forest. Those that the gorillas don't crush, come imported to Nairobi and Mombasa.