DISHY MAGAZINE
ISSUE 16 May 2020
BEST OF RAMADAN
STREETS KINGS & QUEENS
Street
M AY H E M
EVERYTHING FOOD(ie) & BOOZ(ie)
TABLE OF CONTENT PART I - FOOD KITCHEN DELIGHT UNSULLIED SERVED DISHY TREATS PERFECT PAIR
27 33 11 28 22
PART II - DRINKS BOTTLE SERVICE COCKTAIL HOUR RAISING THE BAR BAR CULTURE JUST BOOZE
40 41 50 46 45
PART III - LIFESTYLE WINE WITH ME WINE AFTER WINE KIBANDASKI ON THE COUNTER WELLNESS
24 30 32 48 54
DISHY MAGAZINE ISSUE 16 APRIL 2020. PUBLISHED BY DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR FELIX MUSILI. GUEST EDITOR FELIX KAVII. STAFF WRITER TED OTIENO, TONY MUIGAI, FAITH CHEBET, WINNY MBUGUA. CONTRIBUTORS EVE NJAMBI , CHEF BENETTE, NICK. DESIGNER SAM MWANGI. SALES INQUIRES CALL DISHY 0718529093 EMAIL Info@dishy.co.ke / Tudishy@gmail.com
6. EDITORS NOTE
THIS I MAGAZINE
16 ISSUE
COVER PHOTO BY: A KITCHEN IN UGANDA
7. EDITORS NOTE
Niaje Wasee...
ISSUE Thanks to Kenya’s sheer diversity in food culture that makes travelling through the country streets is as much a taste bud odyssey as it is a history lesson. Eating your way around the street food markets allows you to get a true taste of the diverse culinary scene here. The sun starts to set and the makeshift stalls rise, becoming a hearth that local communities swell around, eager to devour the cheap, fresh snacks on offer. From Nairobi to Mombasa, this issue bears the best of street food culture bringing the best of street escapades. Even with the government curfews and partial lock down the streets are breathing. The aromas are alive. Follow through the Street mayhem and explore the vast Ramadan culture as you indulge in tried and tested recipes. From the Chefs on duty, it’s all about wraps. Ivy and Grace will entertain you with indoor dramas and survival hacks during lockdown will help embrace life as we await sobriety and normality to kick in.
Just booze sees us through on drinking indoors while bottle service serves us some Scottish gold, William Lawson’s and how to make ease cocktails from your home comfort. The team has, as always, been working tirelessly to compile this issue so be sure to have a good read and also remember to subscribe to our newsletter and stay indoors as we join the government in ensuring the curve is flat. Karibuni to the streets. May the 4th be with you.
Felix Kavii EDITOR
8. BACHELOR'S KITCHEN
MAMA MBOGA
Underappreciated heroes
Living as a bachelor makes you lose some manner or rather makes you get some new behaviors. You turn into a savage of sorts; only true bachelors know the feeling. The BACHELOR travels home for the Lock down period
T
o survive as a bachelor, you have to know your streets. You have to explore, know and make them your streets. Food is life, and there is plenty of life on the streets - everything you need from vibandaskis to fish mongers. However, one of the most essential people in a Bachelor’s life is your neighborhood Mama Mboga. They are underappreciated heroes who ensure so many mouths are fed. Most people even call theirs ‘Mum’- for someone to be called this, they must be really important.
Mama Mboga have never been more important than during this stay at home period. They are still waking up early to ensure the neighborhood is fed. For me, Mama Kama’s kibanda is my go-to place for groceries. She is literally downstairs near the gate and going shopping there nowadays provides some much-needed stretching. As a responsible bachelor, you must have a Mama Mboga. My bond with mine is personal, almost unbreakable as yours should too.
9. BACHELOR'S KITCHEN
We all have bad days. Days when you have to adjust your diet to fit the economic times. There are also days when you feel like a vegetarian and want to eat healthy. Veggies and fruits provide healthy. Luckily your Mama Mboga has all these and I have a couple of ways you can mix up and prepare your greens Firstly, Sukuma and Mayai. You can never go wrong with this deadly combo. Grab some eggs, kales and all the necessary ingredients from your local. For this combo, you can fry your Sukumawiki with onion and chose whether or not use tomatoes. I highly recommend frying the eggs. Ugali, mayai and Sukuma wiki never disappoints.
You can also choose to mix your Sukuma or cabbage with avocadoes. For as low as 20/-, you can grab some nice avocadoes and mash them up in your plate of greens. Have some ugali, add some little salt and you are good to go. If you are in the mood of cooking some cereals, your mama mboga has a way of making it easier. Instead of buying the whole lot and going through the tedious process of sorting and boiling them, you can simply buy some ready boiled ones. You can get boiled beans, ndengu and even githeri pima. All that you need to do is simply cook them how you like.
10. THE MASTER CLASS
MICHEL JAMES 1. What do you think about the growth of the Kenyan Street food culture? I think it's super awesome that some street food is finally making it to some uptown hangout joints. I've grew up in the ghetto where street food is normal, most of the best snacks were street food. I also believe that a good chef/cook must have some understanding of street food because of the ability to take a cheap ingredient and make it enjoyable is truly an art. 2.What is your go-to street food? I love mutura, it's my favorite street food. Roasters Inn restaurant along Thika road has the Best 3. What is your earliest memory of street food? Street food has been around me since I was born. In the slum, street food is presented a bit differently though. We had people moving from one place to the next selling it instead of having stationary setup kiosks. I remember this one guy who used to sell pork, heavenly. 4. What would you say is the ‘secret’ of good street food? Good street food is always fresh, which makes a huge difference
GLADYS NJEHU 1. What do you think about the growth of the Kenyan Street food culture? It has evolved! Nowadays there is so much street foods been sold! From smokies, boiled eggs with kachumbari, viazi Karai, chips mwitu, mutura, the list is endless. This basically shows the love Kenyans have on street food. 2.What is your go-to street food? It has to be mahindi choma. 3. What is your earliest memory of street food? As a child, I was not allowed to buy street food. When I was in campus I felt like a free bird and was only comfortable buying mahindi choma almost every evening on my way to the hostels. 4. What would you say is the ‘secret’ of good street food? Hygiene has to be it! We cannot compromise on this.
Street food culture
11. THE MASTER CLASS
P H I L N A H AT I E N O What do you think about the growth of the Kenyan Street food culture? Much growth is in the Kenya’s street food because we like quick snacks and just walking down the street many people would prefer something quick, cheap and readily available. This has largely promoted the growth of street food. Kenyan street food also provides income to many small entrepreneurs who venture in the business
What do you think about the growth of the Kenyan Street food culture? I must admit, the scene has taken some gigantic leaps. All credit to al the chefs/cooks who work tirelessly to keep the culture alive. Also, the people who keep coming back with feedback. We really love and appreciate you and hope we can make a movement, together.
What is your go-to street food? I would go with Smokies and roasted cassava with some pilipili
What is your go-to street food? Well, all I can say is that Chapo Minji could get me out of a bunker during an apocalypse.
What is your earliest memory of street food? It would be Mahindi Choma. I always bought Mahindi choma when I was young from Sunday school. Really loved it. What would you say is the ‘secret’ of good street food? Secret? Well...a nice street food would be the one cooked on charcoal, like Mahindi choma, viazi karai and the roasted cassava. The smoke from the charcoal just makes everything tastes amazing.
I
N T U L E L E WA N G'O M B E
What is your earliest memory of street food? I was probably 7 years old when I had a tasty samosa experience at the stage in Roysambu. The samosas were so good that they changed my whole experience with samosas till this day. What would you say is the ‘secret’ of good street food? The soul the chef puts into the meal is the IT factor. Ingredients always remain the same but soul and simplicity does it
t is only in sharing that we have a better dishy kwa street experience. So, in the sharing spirit we take our Masters of art down the memory lane and engage them in a speculative opinion about Kenyan street food culture. We are glad to bring you one of Kenyas greatest culinary experts; Founder and Director Kenyan Street Chef, Founder of Gwen Jikoni, Glay’s Njehu, celebrated food stylist Philnah Atieno of Phils Kitchen and Founder of Mikes Kitchen, Mike (recently released his cook book) to shares with us on all you should know.
ADVERTORIAL
TRIED + TESTED ENJOY IT ALL
Served YOU GOT
THE STREETS ARE ALIVE
Wrap
Roll
FOOD IN THE STREETS
&
14. 5. CHEFS ONDUTY DUTY 14.CHEFS CHEF ON ON DUTY
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D
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Serving the Streets E V E R Y T H I N G
F O O D I E
&
B O O Z I E
Sophie - A kitchen in Uganda
Preet Mehta
Chef Bennette
Mwanaidi Shishi
Juilet Kane
Simbas Jiko
15. SERVED I
BBQ Sausage Wrap Ingredients 1 package (14 ounces) JOHNSONVILLEÂŽ Beef Brat, cut lengthwise3/4 cup deli coleslaw, 1 medium red onion, sliced, 1 green bell pepper, sliced, 12 slices Marble Jack cheese or Cheddarella, 6 (10-inch) tortilla shells, 1 tablespoon olive oil, 1/2 cup barbecue sauce Instructions 1. Preheat Panini press or large skillet over medium heat.
2. On each tortilla, place one slice of cheese, three sausage slices, 2 tablespoons coleslaw, onion and pepper. Top with another slice of cheese; folding in edges to wrap. 3. Place seam-side down in skillet over medium heat cooking 5-10 minutes or until golden brown; flip to brown other side. If using press, cook 5-10 minutes until golden brown. 4. Repeat with other tortilla shells. 5. Serve with barbecue sauce.
16. SERVED II
1.
Chapo B Wrap This beef wrap recipe works well as a quick fix during your day and you'd much rather avoid all the carbs and fats that life on the go provides.
Prep: Cook: Total:
15 min 30 min 45 min
Ingredients For the Beef 300gms boneless sirloin strips, 1/2 Black pepper, 1 Tbsp Soy sauce, 1/2 tsp Garlic powder, 1/2 tsp Ginger powder, 1 Tbsp olive oil, 3/4 Glass of Wine Instructions 1. For the Tortilla Wraps Prepare your dough normally like in chapati and allow it to rest. Then divide the dough into 12 small balls. Roll out the balls into thin circles and cook on hot pan on medium heat until slightly brown spots appear on both sides. Place the tortillas in a bowl wrapped in kitchen towel to keep them warm and soft. 2. For the Beef Mix the marinade ingredients and add in the beef strips. In a large nonstick pan coated with cooking oil, sautĂŠ the beef strips and marinade juices until meat is no longer pink. Remove and keep warm. 3. Condiments Choose between Ketchup, Mustard, Mayonnaise or Chilly sauce depending on what you like best!
Photos and Recipe by Simba's Jiko
17. SERVED III
Chicken Tikka Chapati Burrito
Chicken Tikka Chapati Burritos - the made-from-scratch marinade is so tasty and easy too! Makes a great alternative to sandwiches for the lunchbox! Prep Cook Total
: 20 mins : 10 mins : 30 mins
Ingredients 2 chicken breasts chopped into bite-size chunks, 120 ml Greek yogurt or thick natural yogurt, 2 cloves garlic, 1 big ginger (peeled and minced), Juice of half a lemon, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp cumin, 1 tsp paprika, ½ tsp chilli powder, 1 pinch of cinnamon, ½ tsp salt, 1/2 tsp black pepper, 2 tbsp vegetable oil To Serve 4 chapatis, 4 large leaves from a romaine lettuce sliced into strips, 1 jalapeno chilli thinly sliced, 1/2 red bell pepper de-seeded and chopped finely, yogurt and mango chutney. Instructions 1. Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours..Remove from the fridge and thread the chicken pieces onto four long metal skewers. 2. Brush the chicken skewers all over with the oil, then grill for 8-10 minutes, turning once or twice until fully cooked and a little charred on the outside. Make sure the chicken is no longer pink in the middle. 3. Place the chapatis onto four plates. Add the sliced lettuce and the cooked rice, then remove the chicken from the skewers and place on the chapatis. Top with yogurt and mango chutney, then sprinkle on the jalapeno slices and chopped red pepper. Roll the chapatis up and wrap in foil - burrito style - and serve immediately.
Photos and Recipe by Simba's Jiko
18. SERVED IV
Cheesy sausage salsa rollovers Cheesy sausage salsa rollovers Ingredients 2 Extra Special Pork & Three Chilli Sausages 4 x Mission Deli Original Mini Tortilla Wraps 40g baby spinach leaves 60g mild Cheddar, grated 1 small red onion, sliced 4tsp Asda Cool Tomato Salsa
Instructions 1. Cook the sausages and cut into 1cmthick slices. Lay out the wraps and divide the sausages and spinach between them. 2. Sprinkle on the cheese and onion and add 1tsp salsa to each. Fold in 2 sides of each wrap and roll up. 3. Wrap each rollover in a double laye of foil. Heat a frying pan and cook the rolls for 3-4 mins on each side – or you can do this on the BBQ.
19. FOOD STYLING
Simply Outstanding...
In the Mood
This Vegan Cardamom and Saffron French toast styled with diced strawberries is basically a dish of bread soaked in beaten egg batter, then fried and baked. The well stuffed toasts are soft with a crispy punch on the edges. Slicing them diagonally make a nice, chewy version as the strawberries allow the colours to blend perfectly and build a contrast that allows the colours to show. Do avoid using white sandwich bread and rustic breads with large holes and thick crust as the rustic bread can’t hold the egg mixture and white bread is too soft. It’s impressive on how the dish has been styled that gives the toasts life. Let your passion for food shine though with this perfect styling.
20. TUDISHY
"
A labour of Love
YOU STAY HOME , WE DELIVER
N
airobi is a noisy city. Lights, cars, beautiful people, more people, good food and all that make up the city under the sun. At least once upon a time they did. Nowadays the streets are empty and we have to stay home. Almost everything has stopped. Almost. This city is made up of food enthusiasts who love eating. Luckily, Nairobi is also full of restaurants and foodies who care for you. They care so much that they are committed to get you your food at the comfort of your home. If you can’t cook, you don’t feel like cooking or you are craving some of cuisine, worry not. These are the places and people committed to caring for you. And what better way to care for you than with food.At Dishy, we care about you. From applications, to lovely enthusiastic foodies and your favorite food joints, here are some of the best food delivery avenues for you. With them, you can really stay at home.
21. TUDISHY
GLOVO Glovo is arguably the biggest delivery service in the country. Ever since entering the market in 2019, the company has seen tremendous growth in terms of traffic. You simply have to download the app and can order almost any type of food you want. Many restaurants have their menus available here so you can easily locate and order from some of your favorite ones. What stands out about Glovo is their value for time; they deliver in less than an hour and refund any orders that are late.
JUMIA FOODS Ever since Jumia introduced their Jumia Food avenue, getting food has never been easier. They already had a huge customer base who were buying mainly electronics but now had a Food option. Having partnered with some of your favorite restaurants such as KFC, Mama Rocks, CJs and Pizza Inn. Delivery is free and done within an hour.
J I K O N I E AT S This is a fresh and quite unique way of food delivery. Jikoni Eats has a tagline of My Chef My Meal tagline which they aptly live up to. Here, many chefs have their profiles under which they post their menus. You can therefore order directly from their page and your food will be delivered to wherever you are. Some of the chefs on Jikoni Eats are the ultimate foodie ChepChikoni, Chef Musa and even the Xs Millionaires club. You can order online from their site or download the app. Grubby
B I R I YA N I C A S T L E It is not always easy to get well made biriyani, and it is even harder now that we have to stay at home. Biriyani Picasso has taken up that mantle and delivers straight to your doorstep. Their menu includes pilau 280/-, Beef/Chicken Biriyani 370/, and Githeri with Coconut Rice 250/-. They only take orders made two days prior.
22. TUDISHY
U S W A Z I TA K E O U T – ADAMS ARCADE Loated at Soko Safari Strip Mall, this is your place for some authentic Swahili cuisine. They are still serving you the best from the Coast right at your doorstep. Follow them on Instagram (@uswazitakeout) to have a peep at their day’s menu and then call to pre order. Some of the foods on their menu are Mahamri 50/-, Pilau 350/-, Chapati 50/- and Swahili Fish Curry 300/-.
MUZS KITCHEN Located in Donholm, Muzs is one of the few home delivery joints that have Halal Food. They have a weekly menu schedule that is available on their social media pages. If you want to see what you are getting, you can just have a peep at their Instagram. Call or WhatsApp for delivery.
MEAT THE BUTCHER Cool name huh? Meet Meat the Butcher, your ultimate stop for some prime quality cuts. They keep you updated about their available cuts and packages on their Instagram page (@meat_the_butcherke). Their extensive menu includes Chicken ranging from 450 - 600/kg, Lamb Chops 650/kg, Burger Patties 700/kg, Fish Fillet 700/kg. They are located at Valley Road and you can call for delivery.
AURELIA’S KITCHEN 254 Apart from offering food delivery, Aurelia’s is also an ardent foodie and recipe creator. You can follow their pages to learn a thing or two from the recipe vlogs. Their menu is wide with everything from chicken to barbeque. They even have a ‘Sandwich’ and ‘Sweet Toasts’ menu which are 250/-. Call to order from Monday to Saturday
23. TUDISHY
QUEEN’S PIZZA Pizza is our favorite language and we always need some love. Luckily, this pizza joint in BuruBuru Estate have freshly baked pizzas, hot beverages and fresh juice in plenty. Check out their Instagram page and call to order and enjoy some of their deals. They had an offer of buying a Jumbo pizza and getting 1 liter of juice free.
ELLANA KITCHEN This is a foodie whose Instagram food feed will leave you drooling. Ellana is fully based at home and does deliveries only. However, you have to make your order a day prior. Here’s a snippet of her Ellana’s menu; 30 Samosas 1200/-, 30 Mahamris 600/-, 10 Kebabs 600/-, 6 Chapatis 180/-. Ellana is based in Fedha, Tassia.
MAMA NILISHE The name says it all; this is a Swahili foods Kitchen. They have been specializing in deliveries and outside catering, so they are definitely gurus. Their menu includes 5 Spiced Beef Samosas 200/-, Pilau 250/- and Swahili Donuts 200/-. For deliveries, call to order the night before or before 10am.
VW CRAVINGS Valentines Cooking is a Swahili cuisine only online food restaurant. They are unique in that they only take orders of 5 servings or 1kg and above. They have everything coastal, from 1kg dry mackerel fish 1200/-, a kg of pilau with pilipili ya kukaanga 1700/-, pork fry and also their custom combos. Follow their social media (@vw_cravings) to view their daily menu and call to order.
24. PERFECT PAIR
MATCH MADE IN HEAVEN
Chicken Satay with Creamy Peanut Sauce
Soak to the dip
Chicken Satay with Creamy Peanut Sauce is a healthy and delicious spin on one of this appetizers! Out and dusted with the coconut milk dip like traditional satay and in comes the creamy peanut sauce. The creamy sauce made with Uno peanut powder will literally get you wanting to soak in every bite. This perfect blend is a must have for a party, or a light dinner starter.
25. WINE AFTER WINE
It's Complicated
The U-Turn
‘Men are trash’. It’s a script rewritten in different styles and fonts. A chapter closed ones and for all and how ladies decide never to go back ones it goes black. Grace was mad. Feeling remorseful because of what had happened. IVY KABEI narrates the ordeal that befell the love circle.
A
t times in life it’s not about how fast you are going, how far you have gone or even how deep you are drowning. Sometimes it’s about when to stop, when to stop looking and appreciating how much you have. Not in many occasions is it ever too late. Learning the art of when to stop reorganize and start afresh is one lesson that we have been forced to learn from this covid-19 pandemic “To girl power….to girl power” Grace rose made a toast as the girls joined in unison. “To no more looking back” they made another toast, this time by Natalie as she stared at Grace. There is something about champagne that slaps just differently. As religion is opium to the masses, Moet must be opium to women species. It seems the girls had already made up their mind after downing 3 bottles of Rosé Impérial Moët & Chandon champagne.
This deep secret that their friend had been keeping from them yet in their uncorded rules- ‘Thou shall not keep dirty secrets from the girls was boldly number two after ‘No man shall come between us’. Grace looked terrible, damaged and broken with myriads of pieces that couldn’t be pieced back. Her eyes looked sore, and her face cracked up. She was the last one to arrive and from her staggering, she had already had some shots of tequila. You could tell, that was her therapy when sad moments creeped in. The girls swarm her with hugs helping her change from the body-con tassel fringe black dress to a loose Tshirt. It was time to loosen up. Literally.
The mood looked lit and all in this white long t-shirts. From the look of things, they had forked out all they could and probably added some quoted to the book ‘Men are trash’. It’s was a script never to be rewritten. A chapter closed ones and for all. Earlier that night Grace had consolidated all the girls at Brendas’ apartment with an aim to share something heavy that was troubling her heart. The girls were eager with a thrush of worry on what was really happening.
champagne. She sighed, then stared to rant. It was all about Yang. Aside being the lovely boyfriend, Graces love life was in shambles. She had just scooped herself the future father of her kids. The girls knew Yang and from how they portrayed themselves in public. They were Perfect. “Guys my sex life is dead! I couldn’t take it any more” she forked out followed by a heavy sip. A cloud of confusion engulfed the room with silence taking a much heavier toll on the situation. How do we go around that? Well only time will tell.
“Hey girl wasup? We were worried” carrying Brenda stuttered opening the conversation. Tears were slowly cascading Graces face as she drowned some
26. MAMA NITILIE
WALI NA
MAHARAGWE YA NAZI
K
aribuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, MAMA NITILIE. Hapa nitakupa ricipe mingi na jinsi ya matayarisho yake, kwa njia rahisi tena ya kufaana. Si mapochopocho, si mlo mku...usibanduke katu, rai kaa kitako tutie ndani pamoja. Usiogope kusisitiza mama nitilie. Leo tunapotandaza mkeka kwenye veranda tumo tayari kuandaa, mlo wa kusisimua. Huku pwani kwetu, ni chajio ama cha mchana. Pepeta jiko tayari kutayarisha Maharagwe ya Nazi
MAHITAJI Maharagwe Kilo nusu iliyochemshwa, Vikombe 3 Tui Nzito, Vikombe 2 Tui Nyepesi, pilipili mboga 1 Dhania kifungu 1, Saumu 1/4 ponda, 1-Kitunguu maji, 2- Nyaya kubwa, 1-kijiko cha chai – Chumvi 1-kijiko cha chai – curry poda ya unga, 1-kijikothomu, 3-pili pili mbichi
27. MAMA NITILIE
JINSI YA KUTAYARISHA 1. Katika sururia yako iliyo na mahargwe yako yaliyochmshwa tia vungo vyote kasoro tui nzito kwa sababu maharagwe yashaa iiva ni tomato tu yapaswa kuivya vyema
4. Maharagwe yako ikiwa tayari kuiva punguza moto ili kuwacha mahargwe iendelee kuiva pole pole Ikiiva ipua kwenye kifaa cha kupakulia ukipenda hot pot kisha nyunyuzia ile tui nzito juu yake tayari kupakuliwa Ukipendelea waweza irembesha kwa kutia pilipili 2. Funika sufuria na kuinjika motoni kwa dakika 10 kibichi na dhania tayari kuandaliwa na wali ivi. Pakua maharagwe yako tayari kudishy na mchele na 3. Kwa sururia nyingine kamua ile tui nzito kuhakiki- tosha jienjoi. sha ni nzito kiasi cha kushikana haraka kikipikwa
28. WEAPON OF TRADE
UPISHI SMART Bio-Ethanol Replacing Charcoal fuel hile we might not have propane like most Americans, KOKO industries have heaved us from the ashes of Charcoal fuel and we are now benefitting from bio-ethanol, which is a cleaner and cheaper cooking fuel than the alternatives. This will save a lot of trees and mitigate greenhouse gas emissions that creates black carbon. Thanks to KOKO fuel, triggering Upishi smart.
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Why Koko Affordability Secure a Two-burner cooker at a discounted price of Ksh.3500 and 2 free refills Refill the Fuel canisters at your own budget from as little as 30 Ksh at any Koko point. Koko Fuel is affordable for most households retailing at 70ksh per litre
29. WEAPON OF TRADE
Fast and Safe It makes your meals faster with a clean flame and the two burners make it efficient. The Canister ensures you get zero spills, so no worrying about explosions or dangerous fires. Easy and clean With just a matchstick to light your Cooker it makes it easy to use and saves the hustle of tambi.
Therefore, no unwanted smells, smoky kitchens, dirty sufurias and sooty walls Availability KOKO points have been conveniently distributed and thus getting Fuel is convenient from your home across Nairobi
ADVERTORIAL
Toast Mkate with Scrambled Eggs
Toast it on
PHOTO BY: Kanes Kitchen Affair
Scrambled eggs is a lucrative quick fix. Passion is attractive, and by the look passion just oozes from it like molten lava. Definitely one of the few foods out here that can genuinely be classified as a super food has to be the humble egg. Pairing the toasted bread with peanut butter and then hiyo mayai with chai masala with milk tupu is heaven. This perfect blend beats ugali mayai tust us you just have to try it out.
25 THE ROUND TABLE 31. THE ROUND TABLE
Preet: Passion turned Profession For our Round Table we sit down with the talented food wanderer, tempted to eat, Preet Mehta. Food is culture, habit, craving and identity. Let’s get tempted. 1. Tell us in a brief about yourself and what you do? My name is Preet Mehta. Born and brought up in Kenya, studied in the UK and a Masters holder in Computing from De Montfort University. 2. How did your career in food start? My passion for food started when I was studying, prolly the best time in the UK, studying and going out with friends to eat at different restaurants and trying different cuisines. Meanwhile I used to take photos and post on my Instagram page which most of my friends liked and urged me to take it more serious and the rest is history. 3. What are your cooking inspirations? A famous chef, your mom, a cookbook, a blog? I would definitely say that cooking inspiration are my parents. Both my parents can cook great food. My dad, an expert on chicken curry and jeera chicken. My mom on the other hand, can cook almost anything and even if she is trying a new dish, it would come out great. Another inspiration of cooking came to me from Jamie Oliver from his TV show “Jamie's 30-minute meal" 4. What is your favorite cuisine to cook? While choosing an Indian cuisine sounds unfair, I do like to cook Indian cuisine simply beause there are so many different spices that go into one dish. The explosion of flavours that comes with this cuisine is unfathomable. 5. Which are your favourite restaurants in Kenya, and which restaurants do you seek out when you travel? It is difficult to rate one restaurant as my favourite because there are many restaurants that do great food. However, my favourite would probably be Hashmi Barbeque. The food is great, pocket friendly place and the best part
of it is, they are located right opposite my home. When travelling, I seek for local restaurants and try out different local food. 6. What’s your biggest failure ever in the kitchen? This came on a baking spree. I was trying to bake a vanilla sponge cake and I forgot to add baking powder. When the cake was done there no rise at all and once I removed the cake from the oven and cut it, the cake had not got a spongy texture to it. I sadly discarded it. 7. What’s the most unusual thing you’ve ever cooked? I always like to experiment new cuisines. The most unusual would be the Chinese bao buns with chicken stuffing and the Nepalese chicken stuffed momos. With both the dishes you have to steam and I was successful even though I didnt have a steamer at home. 8. What ingredients would you bring on a desert island with you? You can only pick 3! Chicken (my favourite), Garlic and Salt 9. Which current food trends excite you the most? Am intriged most by the new desserts. The new varieties, new flavours, new styles and different ways of how desserts can be presented in different restaurants. 10. What’s your favourite recipe from your blog? This would be the chicken momos. It has a burst of flavours despite having very few ingredients and best thing about it is that it is simple to make. 11. Who are the foodies you hang with? My food gang-TheHungrySistersKenya, FoodReport254 and generally most of my friends. They live to eat.
32. KIBANDASKI
Steamy Ndondo Platter
T
"
AT KWA NYAGA PALACE
The only palace in town, and probably the only hotel that serves only to dishes. Join WASPS as he takes you through the most iconic Kibandaski in Nairobi.
his is street issue, and nothing says street more than Kibandaski. So, it was only right that this time round, we visit the best of the best. This time, we have a place that has the best ‘Chapo Dondo’ ever. Better than any other you’ll ever get anywhere else. Kwa Nyaga Ndondo Palace Hotel in Ziwani is a landmark kibandaski. It is one of the most iconic ones in Nairobi and has a huge range of customers. We made our way to Ziwani in Kariokor Estate and the bright blue color of the mabati coupled with the aromas welcomed us to Kwa Nyaga. A palace by all means, because the King of ndondo, Nyagah rules this fotress. I mean palace, in town The area is separated into two; the kitchen and main sitting area. Inside, there are benches around the rectangular tables that can sit around six people. Opened up in 2006, Kwa Nyaga has some history and experience. What stands out most is their menu. It only has two items; chapati and madondo. In fact, they only serve Chapo Madondo and Choma (diced chapatis in madondo soup). For any Kibandaski head, choma is the most known and made food in kibadaskis. So, you better trust me when I say the choma at Nyaga’s is extraordinary. For 30/- you can have a taste like no other.Another unique feature Kwa Nyaga is that you can ‘customize your plate’. By customize I mean the whole deal, not just ati bringing your avocado and some pilipili.
The whole deal means you can come with whatever you want incorporated in your chapo dondo. Be it tomatoes, onions, pilipili hoho, cabbage, Sukuma, dhania, kachumbari, avocados and whatever else – it is all up to you. Heck, even if you want scrambled eggs in there, then by all means. Grab some and instruct Maich, the chef who, is always willing to listen to your instructions. This also applies to portions served as you even get to pick how many chapos you want in ‘your concoction’, the size of your sinia/platter (full, half or quarter). Kwa Nyaga is the only Kibandaski where you get to eat your own customized Kibandaski meal. There is even a mama mboga outside where you can grab your ‘supplies’. It is also the only place where the madondo is fried and prepared only after you order. You are therefore really getting a custom experience. Apart from the great food, ambience is also a key ingredient. The place is lively and alive. Chapatis are always being made and someone is always saying hi to Nyaga Many people visit the place so be sure to have some traffic. Nyaga is so famous that you will probably bump into one or two celebrities, especially football players. Apart from Ziwani, Kwa Nyaga also has branches in Ngara and Eastleigh so be sure to get there once you can go out.
33. UNSULLIED
Street art goddess
KUKITO; KUKU CHOMA
On a certain Tuesday in October 2019, Kukito officially opened it doors. Kenyans love chicken, and Kukito is your new ultimate go-to place for some kuku. The restaurant is a subsidiary brand of the Java House Group and is their 77th outlet in East Africa.
Location and Access Kukito is located right in the heart of the CBD. It is located at Clyde House on Kimathi Street. It is directly adjacent to Java House restaurant.
Interior; Sights and Feels The inside of Kukito is a blend of art, color and Africanity. The art inside is the highest form of hope. Yellow is Kukito and Kukito is yellow thus the bright interior. The walls are a mixture of deep brown colored wooden panels, drawings and witty street art Kenyan art. Kenyan lingo phrases such as ‘Hakuna Matata’ and old Kenyan number plates will definitely leave you smiling.
34. UNSULIED The half kuku is 650/- and 750/- if you want some chips with it. Chips at Kukito also have some twist to them and come in two sizes; the regular and the jumbo. Kawaida chips is 150/- for regular and 210/- for the jumbo size. Chips that come with the additional Kukito salt are sold for the same prices as the kawaida chips. The fiery sauce chips come in regular size only and are 210/-. The Kachumbari Chipo which is a in house exclusive is 300/- when plain and 400/- if accompanied with some kuku.
Meals
Being a trendy and modern food joint, Kukito added some creativity in their menu. They have the Squad Box (4 kuku quarters, 2 kawaida jumbo chipo, an accompanying jumbo slide and 1.25-liter soda) that is meant for you and your squad. This goes for 1600/Some of the other foods in the Meals category are The Chapo Wrap (shredded kuku with kitoslaw and avocado) for 300/-, the Kuku Box (2Piecer, regular sized kawaida chips and slide) at 350/- and the Sose Box (2 kuku sausages, regular kawaida chipo and slide) at 350/-. The ceiling is pretty high and it makes the space seem bigger. The lights, color and sunshine coming through the door side windows all combine seamlessly well with the décor. The tables are wooden and the same color as the brown walls with each able to hold about four people. The wooden seats have an old school look but blend well with everything else to make Kukito a beautiful haven.
THE MENU Kuku & Chipo
Kukito is a Kuku restaurant. Theirs is Kuku choma. Nothing less, nothing more. The Kuku menu has different flavors from which you can choose from. Their flavors are The ‘Oriji Choma’ aka the GOAK (Greatest of all Kuku), the Saucy Mambo – sticky chicken and the Moto Moto which is the hot chili chicken. All their combos are available in any of the flavors. The Kuku Menu has the Choma 2 Piecer which goes for 300/- and is accompanied by chips. The Quarter kuku is 400/- and 475/- when accompanied by some chips.
35. UNSULLIED
Thumbs Up
Location. Kukito is literally in the middle of the city. The place is easily accessible and provides some real convenience. Fair prices. Food at Kukito is fairly affordable.
Thumbs Down The menu at Kukito isn’t wide. It needs some more variety.
Photos by: Huawei mate
36. WINE STYLING WITH ME 26 FOOD
Cheating on a cheater
JUST Slaying
'Y
Is cheating a cheater also consider cheating? Anyone can be unfaithful, but while you shouldn't necessarily base your judgments off of the stereotypical cheats you see depicted in Hollywood, there are some common personality traits cheaters share. IVY KABEI narrates the a cheater's secrets
ou are innocent until proven guilty' is probably the oldest and unspoken rules in soicety. If you even slightly understand that, then you would get away with half the things you 'shouldn't have been doing'. Luckily for her, Vera understood this. And she would try to make it work in her favor. But first, she was a complete mess. Frank storming out had left her confused. This had never happened before. This was bad.
Myriads of images flushed rapidly through her brain. 'I need a drink' She grabbed the half bottle of Beefeater and sipped from the bottle. She remembered how Chris was hugging her goodbye and then it happened. She had been drunk but this was not to be fully blamed on alcohol. They had had some kind of spark and the booze ignited the fire. She had never done this before; cheating. 'Cheating on a cheating man' hah. This was a first. It even made her smirk. She had done everything to get rid of every sign that he had been there but obviously had done a bado job at it. Vera was a whirlwind of emotions. Chris on the other hand had left her place to go back to his girlfriend at his place. Vera did not know but this was a discussion for another day. Plus, their arrangement wasn't exactly an open one.
Frank's phone had rang endlessly and eventually switched the damn thing off. He was probably at home and didn't want to be disturbed. She didn't text him. They had a strict policy of 'No Texting'. He always texted her first, and that was that. After what seemed like endless hours in her house thinking, she got tired. Vera did not remember how or why but she found herself in an Uber to Chris' place. He was the only one who she could talk to. She stuffed his shirt into her handbag on her way out. Chris opened the door and was not really surprised when he saw her. He wasn't expecting her but Vera was unpredictable. She had obviously been crying. 20 minutes later and Vera was still ranting about Frank. She had told Chris everything and he was fairly calm about it. She was not sure whether it was because he understood her somehow or he was just comfortable with their 'arrangment'. But all this didn't matter. Not now. Chris opened another bottle of Beefeater when she had calmed down. They were seated on the sofa watching a movie. She constantly checked her phone to see whether Frank had gotten back to him. Still nothing. Why the heck wasn't he replying. He had not even heard her side of the story. Plus, Chris is a really nice guy. Vera was tipsy and her thought process was a mess. She texted something, threw her phonr away and turned to Chris.
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38. THE WARM UP
The Warm Up with Culinary geek of Uganda, Sophie an adept in Foodism
A
Kitchen in Uganda is a food blog and community that celebrates local and indigenous produce through recipe development, cooking and photography with a modern touch. This blog is written for my fellow Africans. I write for them because I want them to be free to experiment out of the box. We have grown up with this notion that the higher you go in social ranking, you're supposed to act and eat a certain way. I want people to know that you can still serve your cassava (muhogo) and it's still okay. You can still have your pumpkin, your matoke [green bananas]... you can still have all these foods around. And you can also be creative. Basically, have fun with your food! How do you get people enthusiastic enough about your brands? I believe my consistency (been blogging since 2014) and the fact that I talk and write about food we regular ugandans consume. Having conversations with my readers about common topics in the food industry and loud images to back it up has helped me grow my brand to what it is today. Tell us your rise and eventually a strong hold in Uganda Food industry A Kitchen in Uganda was born out of the realization and frustration
that there was a lack of an online presence of Ugandan food and way of eating and the little that was there was not presented in a positive light. Once I discovered that, I committed to creating consistently and eventually started getting requests to write on food related topics. I also believe that the ability to share recipes that call for readily available ingredients is a plus. What is the most interesting part of your job? Coming up with new recipes and photographing them! I always look forward to recipe development and creating new recipes. Also it is an exciting challenge for me to try and translate all the deliciousness in a dish into a photograph. Do you consider yourself a makeshift in Uganda food industry? How do you cope with your celebrity status? I do! Growing up I wanted to work in the food industry and I thought going to culinary school was the only way I was going to achieve that. 5-8 years ago, food blogging was a strange concept, it still is, and I never thought that I would get into the industry this way. Now there are multiple ways a person can create a career. Although, I don't think of myself as a celebrity, my introverted nature keeps me grounded.
22 39.THE THEROUND WARM TABLE UP
Julia: Creating great home meals with Miss Nguru
As a brand name, what shifts have you put to augment Ugandan Food culture? I think two of my greatest selling points have been my photography and the bold dishes made with local produce. This has helped spark conversations about the importance of local and indigenous food and history and what the hospitality industry is doing to put this untapped resource at the forefront. The ability to photograph indigenous food in a striking and positive light is something I strive for each day. What is your earliest food memory? I can never forget the aroma of mountain cocoyams cooked in fern leaves overnight by my grandmother. What is that one thing you cook well? I can proudly say that I can cook a killer stew (beef, chicken, beans etc!). Also I can make bread from memory without reading a recipe! Is there something you binge on? Yes! Cooking and interior design shows.
I love black pepper. I always make sure I have one with me! What’s in store for you? Upcoming projects? So much! I am in the final stages of finishing a blogging course for my fellow east african content creators because I believe in us Africans writing our own stories. I have been able to get where I am because of blogging. And so I want to mentor the willing next generation of food storytellers through this course. Sing up here[https://mailchi. mp/c5a812723482/akiu-academy#header] to get the news when it launches. Where do you see the Food industry in UG in the next 5 years? I am excited by the Afrocentric movement that is making waves right now. For the first time ever we are becoming vocal about who we are and not letting one side of the story be told about us. In the next five years, I know the food industry will have started evolving to be more regionally conscious about serving local and indigenous inspired food. I can’t wait!
40. KITCHEN DELIGHT
The Streets are Alive
S
treet food is an important part of Kenyas eating culture. The delicious foods are hidden away in narrow streets and sometimes look unclean. But street food is a good way for people to relax and satisfy the taste buds. Having been ranked top 5 richest country in street food in Africa amongst South Africa, Tanzania, Zanzibar and Ghana, it would be unfair for anyone to visit this beautiful and not sample our very best street food. If you are a street food lover and relish the experience of new food tastes, read on to see what the popular street foods are in Kenya. Mutura Mutura Is a Blood-Soaked Kenyan Delicacy. Mutura is Kenya’s traditional blood sausage, made with fresh blood and a blend of ginger, garlic, scallions, cilantro, and fistfuls of lethal piri-piri chilies. This can be supplimented by Mara (Small Intestines), Ulimi, Roho or Wariongo street name for Pancreace. You can enjoy from 20 bob or some places even 10 bob.
Shawarma Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Shawarma comes mostly either as, chicken, beef or mutton meat. Cheapest places will retail at 150 bob while in most places its 250 Ksh.
41. KITCHEN DELIGHT Chapo dondo Chapo Madondo" Reloaded (Chapati and Beans in Coconut Cream). I recall with great fondness the days I used to treated myself to the Kenyan street food of madondo (beans) and soft chapatis, often as a lunch treat and also dinner. It’s one of the most iconic street food meals and with 50 Ksh you will be served a delectable plate. Rolex Chapati Rolex is basically an omelette rolled inside a chapati. Sort of like a wrap. The omelette is fried with onions, tomatoes and cabbage, others add carrots bell pepper or even meat. It’s Ugandas most sort after street food and with just 70 bob you get yours in the streets of nairobi Chipo Mayai also known as Zigi Zigi is coasterian slang for chips mayai which basically is French fry omelette. It’s served as a snack or street food with a side of some salad/ Kachumbari and Chili Sauce. 100 is all it takes to enjoy this delish especially in Mombasa.
Smokie Pasua Smokie pasua is without a doubt Nairobi’s number one street food. Actually walking along the streets of Nairobi or any other county in Kenya and not spotting a smokie stand is hard. There is magic on how its kaced with kachumbari and the sauce oozing for as low as 20 Ksh Kaimati Let’s start by agreeing there is Kaimati and there is Mandazi. And NO, kaimati is not round Mandazi. Kaimatis and fried sweet dumplings, an indulgent Kenyan Coast specialty where by, gooey dough balls are coated with sensational syrup. Withas low as 5 Ksh you can enjoy these light sweet heavenly dumplings that melt on your mouth
Mayai Boilo/ Mayai gonga (Boiled Egg) Mayai gonga is arguably Nairobi’s number one street food. Actually walking along the streets of Nairobi or any other county in Kenya you will see this white trolleys or even vendors with large mkebes mostly colour yellow. With Kachumbari and Kuku Choma (Tandoori chicken) chilli sauce this combination hits right in style. 20 How about some kuku choma? Straight from the charcoal kshh is all you need . grill? This is either Chicken thighs or breasts, whichever you prefer, marinated in herbs and spices then Grilled or Githeri Pima barbecue. It can be served as a whole piece or as MshiTasty Githeri is a very aunthetic Kenyan dish. Githeri kaki / skewers. Majorly its served with fries for around is one of the main staple foods in Kenya. It quickly 300 Ksh become popular all across the streets owing to the fact that no one has the time to boil the maize and Kachiri beans for hours. Now that you can order according These are cassava chips. Tasty deep fried cassava with to the portion you want from 30 bob all the way red chili pepper and lime on top that makes it a delicious up, it has become a major street food. snack while enjoying the sea breeze in Mombasa. You can have cassava crisps from as low as 20 Ksh. In Mombasa the popularity is increasing so fast that the haunt is real.
42. KITCHEN DELIGHT
Top 10 street food hoods
M
ost hoods in Kenya Boast of that one street food that is served best. It’s undisputed that Mombasa, Mama ngina serve the best Kachari just by the sea just as it’s undisputed Likoni has the freshest roasted prawns. In the same script different hoods challenge on which one serves the best mutura, choma kichwa and every person stands to be right at their own choice. 1. Nairobi West, there’s ‘Mama Jiovanna’ who makes the best brown chapatis and curry daal. In the evenings you have kuku choma at the main bar street or get deep fried fish from some lovely ladies near the petrol station. 2. The Mugoya Shopping Centre in South C is also a go to place for the tastiest Shawarma I have ever had. 3. Shouth B shopping centre, this is a hub by its self, you will get all under one roof. Enjoy some delectable shawarma at Lavash. For Kuku choma and gizzard choma ‘Wakairu’ is the guy. Trust ‘Man Kush’ to serve you some spicy mutura before you induge into some Fruit salad from Kamau.
PHOTOS BY: HILDA KITUA
4. Burma Market of course. It is only here that you can have the raw kind feel of Nyama Choma. 5. Gathonis in Karen Village is the place for yattis and pies. Try them with your favourite drink. Be sure to ask for some extra cheese. 6. Diamond Plaza is a street food experience that any food lover should have.
7. ‘Kwa Mathe’ along Ngong Road is one of those places you pay for the experience, not the meal. For 100/- you’ll have two chapos, some greens and ndengu. 8. ‘Kwa Nyagah’ in Ziwani will offer the best Chapo ndondo and Chapo choma. There is a way in which its served in a platter with a well blend of Avacado and Pilipili with Mayai boiro and Kachumbari 9. Pangani shopping centre will ensure your palates dance to some spicy bhajia, shawarma, pilau and the new pango mall will ensure all chips, zigi and spicy masala 10. Hamisi place in highrise langata, is a food haven for many bachelors who converge for his coastal dishes especially chapazi and Maharage ya nazi and his biriyani. 11. Manyanja road, is the new king choma joint in the city. The choma haven hosts vey many spots for one to indulge in some luscious tender grilled meat. This has waged a serious competition to Nairobi west and Khamakis area.
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44. THE CULTURE
R
Time for Sawm Ramadan Cultur
amadan is a time of piousness, modesty, charity and self-restraint even as curfews swarm us and social distancing restrictions the culture of modesty and piousness and charity is still here with us. SAMIR MWANGI sheds some insight on understanding the culture . Ramadan is the ninth month of the Muslim lunar year, an inspiring tradition that reflects well on Islam. It is a time of fasting, blessings and prayers to commemorate the revelation of the first verses of the Qur’an to the Prophet Muhammad by the Holy Spirit Gabriel. It is a time when Muslims refrain from eating during daylight hours as an act of sacrifice that reminds them of the challenges of the poor. The daily meals become limited to two, the first of which is the “iftar” which is breaking the fasting that takes place immediately with sunset. The timing of the second meal - “sohour” - is variable according to personal preference, but usually delayed as much as possible until just before dawn. In between “iftar” and “sohour”, people are allowed to eat and drink liberally. This moment paints a deep picture in Kenyas Culture and its time to give and share. After breaking the fast at sunset, light entertainment and good food offered. The mosques are all lit up, the streets are decorated in Ramadan themes, and the food displayed in the shops is the customary offered especially during this holy month. Enjoy browsing around the medieval streets of Nairobi estates like pangani, California, Majengo, Eastlight( Isili) or even south C, it is a delight. For some reason, this month is associated with the sweet tooth, street food where most shops and homes innovate in their creations of desserts. Although covid curfews are strungling ou culture we understand the biiger picture and the faith we hold , but its all for the good. It even shades a better insight as a time for some self-restrain.
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46. DOPE CONVERSATION
Some with salt some with sugar and other just love it plain and in its’ raw form. Food geeks have find it hard to crack when to use salt and when to use sugar on avocado, since both go well.
Is it on sandwich, in food or when eating it plain. We took the #DOPE CONVERSATION to the masses to ask if you have to choose between putting salt or sugar on them... what would it be? This is possibly the best way to have your avocado toast as we #Sharethetable with the food photography maestro.
PHOTOS BY:S_OGOLLA
T
oday our dope conversation comes from the powerful woman behind the lens in most food pictures that you bump around, SUSANNE OGOLLA who brings this master piece of an Avocado toast. While Avocado is the key principle here, different people enjoy it differently.
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LIQUID
FORGED, NOT CRAFTED
Sunshine
NO RULES GREAT SCOTCH
T R U E
H I G H L A N D E R
S P I R I T
48. BOTTLE SERVICE
Legend of the Highlander William Lawson's is a classic blended Scotch whisky with a sweet, medium-bodied flavour with a high malt content, the blend was first produced by William Lawson in 1849. At its core is the single malt of Macduff distillery, married with various bold malts and grain whiskies with a fruit forward character – no peated whisky is added. Just a brown spirit with No Rules and Bold Taste. The perfect addition to high-energy occasions, this whisky can be infused with vanilla and spices, making it attractive to millennial consumers, who show a strong affinity to the flavored whiskey segment. Want to take your Scotch on the rocks to the next level? The highlander scotch whiskey is perfect. If you are spending your burns night do it in style, raise a glass of William Lawson and toast to good company. THE HIGHLANDER Who is this man they call the HIGHLANDER? William Lawson’s aka The Highlander’s is an icon of masculinity. He obeys only his inner spirit. It’s his inner spirit that makes him do things his way. The Highlander has absolutely nothing to prove. He lives on his own terms. He lives boldly. But above all else, he likes his WILLIAM LAWSON'S for its big, bold flavour and no smoke. But don’t just take our word, take a sip. Or two. WILLIAM LAWSON’S TASTING NOTES. Nose: Sweet spice and creamy barley malt. A touch of cocoa butter, dried peels and oak. Palate: Date and raisin, hints of walnut loaf, allspice and toasted oak. Finish: Toasted, malty finish. Hints of pepper. Overall: A creamy, rounded blend.
49. COCKTAIL HOUR I
An Apple Cider & Thyme Lawson Sipper Tasty, not fussy.
Ingredients 60 ml William Lawson’s Whisky 120 ml Coca-Cola Ice Lime Wedge
12 dashes of Angostura bitters Instructions 1 apple, thinly sliced 1. Fill a glass with ice cubessprigs thyme 2. Pour over William Lawson’s Instructions 3. Squeeze the lime into the glass Stir apple cider, William Lawson, club and then add the lime soda, thyme simple syrup, and bitters in 4. Top with chilled Coca-Cola a pitcher. Serve it over ice. Garnish with 5. Garnish with a thin slice of lime. apple slices and thyme sprigs.
50. COCKTAIL HOUR II
William Lawson’s & Ginger Ale Fizz with great flavour. Call it a 'Whiskey Ginger,' a 'Lawson and Ginger,' or an 'Scotish Buck,' they are essentially the same great drink. The combination is easy to mix up at a moment's notice, it’s budget-friendly and, quite simply, a perfect flavor combination.
120ml Ginger ale 1 squeeze of lime ( Wedge)
Ingredients
2. Top with ginger ale
60 ml William Lawson’s Whisky Ice
Instructions 1. Fill a glass with ice cubes. Pour over William Lawson’s Scotch Whisky.
51. COCKTAIL HOUR III
William Lawson’s & Coke TWe love this fresh, fruity cocktail from Southern Living. It’s sweet and herb-infused, and guaranteed to warm you up on cool fall evenings
Ingredients 4 cups apple cider 2 1/2 cups William Lawson 100ml club soda 1/2 cup Thyme Simple Syrup
12 dashes of Angostura bitters 1 apple, thinly sliced thyme sprigs
Instructions Stir apple cider, William Lawson, club soda, thyme simple syrup, and bitters in a pitcher. Serve it over ice. Garnish with apple slices and thyme sprigs.
The Limey A spicy, refreshing cocktail. Scotch Whisky adds depth to a drink classically made with vodka
Instructions
Ingredients
a cocktail shaker and fill with ice.
60 ml William Lawson’s Whisky 15 ml freshly squeezed lime juice 150 ml ginger beer, chilled Garnish: lime twist or wedge
2. Shake until well chilled, about 15 seconds.
1. Add William Lawson’s whiskey and lime juice to
3. Strain into an ice-filled glass. 4. Top with ginger beer and garnish with lime twist or wedge.
53. JUST BOOZE
The Visit after Curfew Either ordering inn or grabbing one by the liqour store, the drinking never stops, only that now Nairobians have realised a 'bottie' is just 750 ml. Phoebe made the call, and whiskey was all he had to grab. TED narrates the drama after curfew
I
am a good writer. A good writer is one that meets their deadlines. Not always, but at least 7 out of ten times. However, for editors a there is no such thing as a good writer. They keep texting you daily with heavy demands, one or two threats and ultimatums. As a good writer, I always have good excuses but as a good editor, mine sees through all the crap. So, when I told Felix that there was no power at my place for three days straight, he obviously did not believe me. You probably do not either. The thing with power outages is that you are always optimistic. You know the power will be back, and all you need is patience. I was watching some standup comedy on Netflix when the lights suddenly went off. Don’t get me wrong, but we rarely have power cuts in our estate. If we do, it takes an hour tops. One neighbor of mine, Mr. Kamau works at Kenya Power so he pulls some strings or two. I kept still on the couch, remotes in hand, waiting for the inevitable. Two hours later and the damn lights weren’t back yet. My sister, Phoebe is staying with me and couldn’t believe I was ‘doing nothing about the power’. You know how teenagers get. Kama was shocked about me having lights and sent some people over. All I understood from the crew was that my house didn’t have enough power and would have to wait for the weekend to pass. I couldn’t believe this stuff.
This stay at home period is a dangerous for writers. It gives us something we never have; time. I had been procrastinating week after week and the weekend was scheduled for ‘late articles’. Felix would kill me. Phoebe was also not making things easier. She ‘couldn’t do this’ and wanted to leave. Mr. Kamau said he couldn’t pull strings on this one but offered me an invitation if I wanted to get some work done. I have this policy where I only write on my laptop so I would have to go up there and get it charged. Staying at home made me realize a lot of stuff. The fact that I hadn’t been to most of my neighbor’s houses hit me as a surprise. It was that kind of estate but still, our WhatsApp group is where I interacted with them most. I had never been to the Kamau’s place so I didn’t know what kind of people they were. I know the Kamaus personally but you can’t really know someone if you don’t know the color of their curtains. I didn’t know whether to carry a gift or something. Phoebe thought I was ‘thinking too much’. I told her it was overthinking and she just shrugged her shoulders. I chose to carry a bottle of Jameson Whisky. Besides, this was a first visit. And word of advice, if you are wondering whether to visit someone with some booze or not, just grab a Jameson. Mr. Kamau much appreciated the break from family talks and drama.
54. BAR CULTURE
Virtual Rave I
t’s a virtual party, a novelty for the bored-at-home during this coronavirus pandemic. As we always say, the Bar Culture column is dedicated to game changers. And with this whole Corona pandemic, the whole entertainment industry has undergone a whole shift. Clubs have had to shut down business for an indefinite period.
However, Nobody can stop reggae and some clubs are testament to this. DJs, promoters and club owners in Nairobi are adjusting to the times. Social media has been key with Instagram and Facebook being the most preferred avenue. Clubs are holding virtual parties on their IG Live making sure the party continues.
55. BAR CULTURE
40 Forty Lounge in Westlands lead the way with their famous live parties. They have more than 30k followers who they keep entertained with themed live parties. They have a Thursday Afro live session from 5 – 8 pm, Friday House party that runs until midnight and Saturday also has their evening live party. Some clubs have famous DJs gracing their IG and FB Live. Pavilion Lounge in Kite for example had DJ Kym Nick Dee. Some clubs even have exclusive theme nights for their online parties. Whiskey River has has their Reggae Cool Runnings live party that runs on Thursdays from 10pm till midnight by DJ Moh.
DJs have been at the center of this online revolution. Various of them hold live parties for their fans on their individual social media accounts. DJ Joe Mfalme and famous Dohty Family DJ Kris Darling team up for ‘Club Quarantine’. With close to half a million Instagram followers, best believe DJ Joe Mfalme’s parties are an ultimate experience. Instagram and Facebook Live concerts have been a not so bad experience. You can even hand in live requests which keeps you involved in the music. What we are experiencing is a really important piece of history in entertainment.
56. ON THE COUNTER
"
Wreaking Havoc
Fun is good when limited. When in abundance its toxic. Curfews and this partial lock down has given house holds and couples on thing...Time. The 'Boyz' are in danger, especially those dating jobless slayqueens who are now all over their space. One more #Kikao and TED narrates the frustrations in the house holds
W
e miss football. We are miserable, at least I know I am. All we have been reduced is watching these endless videos of players doing challenges and more challenges. This also the time of re watching some classic football matches and I would highly recommend the 2006 World Cup semifinal. transfer rumors are also on the rise but you can’t trust anything you read right now. As I said, misery. I was holed up in the house with Sly for the last two weeks. Things were smooth between us. We had the couple one or two fights, some shouting but it was smooth. As long as the tv was hers at night, we were good.
55 .1
57. ON THE COUNTER
‘The Boyz’ WhatsApp group was more active than ever before. Allano kept sending endless memes and Jamo was sending too many YouTube links. This was all too much to handle and we all agreed to meet up at my place for a drink or two. Sly didn’t like it but she couldn’t say no.Allano and Jamo showed up together at around 4pm wearing shorts, sandals and shrubby beards. “Buda. I never thought I’d be happy to see you. Karibu ata tukumiss.” Allano “Jamo my guy you are becoming fat, eh.” Jamo was a bit chubby and his tummy was bigger. Whenever you visit someone, you have to carry something special for them. As always, a bottle of Jameson was the special treat. It had been almost a month without us drinking together so we eagerly set up on the balcony. After downing half the bottle, it was evident that one wouldn’t be enough. Besides, we had all the time in the world. We ordered on more bottle of Jameson. It’s amazing how quick delivery is nowadays. “How’s Phy? Is she still staying at your place?” I asked. Allano was still seeing his new girlfriend. He gave me one of this looks that he does when tipsy, sipped some whisky and looked at Jamo too. “Manze kwanza I’m tired. She is all over my space.” This was interesting. “All over your space aje?” “She has practically moved in and I didn’t ask her.”
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Allano was having a hard time living with Phy. You see, the only person Allano has been able to live with is Jen. She tolerated him, and him her. He had started seeing Phy just before quarantine was enforced and now the two of them had been living together. “Her stuff is all over the place. Clothes, make-up, shoes and endless handbags.” Allano clearly didn’t like this. “That’s the problem? Her stuff?” I asked “Yes. No. The problem is created some awkward silence.
Jobless slay-queens are just too much...
I didn’t ask her to move in.” this was a bit harsh and “Ok, sorry but she is also trying to change stuff. How I arrange my stuff, decorating and stuff.” Aah. Jamo and I glanced at each other. We finally understood what was going on. “Allano, kwani you don’t want things to get serious with Phy?” He stopped still for a minute and had a face full of denial. “What is that supposed to mean?” “It means that you are blaming Phy for wanting something serious. She is showing you signs bana.” Things were moving fast and he was not in pace. The guy would never admit it but he was still stuck up on Jen. “I think it’s unfair buda. I get that Phy is moving too fast but she knows what she wants,” I could tell Jamo was a bit too wise today for Allano’s liking, “You have to know what you want jamaa.” “What I want is for you to shut up and open that other Jameson bottle.”
59. FITNESS
Home Workout
ASK THE EXPERT NICK OLENYO PERSONAL TRAINER
Your body is all you need; anything outside of that is an added bonus. You can turn any environment into your workout space, and there are no excuses not to get a really good workout when you’re home. Our fitness NICK OLENYO breeder share the apps, tips and routines that will help you stay physically and mentally healthy during the coronavirus outbreak.
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t’s hard to keep up with and keep calm about the ever-changing restrictions and policies surrounding the pandemic. Along with gym closures, restrictions on public gathering and possibility of a total lock down here is how to stay fit and exercise at home with a routine to burning full body fat. UPPER BODY: Push Ups – 3 sets of 15 reps Tricep Dips – 3 sets of 12 reps, you can use a sofa or chair for this Bicep Curls – 3 sets of 12 reps, you will need to be creative with what you can get your hands on. Plank Taps – 3 sets, 12 reps each arm Forearm Plank Reach Out – 3 sets of 10-12 reps on each arm. (The Full work out may take up to 30 minutes depending on rest time needed) LOWER BODY: Squats – 3 sets of 15 reps Forward Lunges – 3 sets of 12 reps Reverse Lunges – 3 sets of 12 reps Single Leg Lunges – 3 sets of 12 reps, you can use a sofa, chair or bench for this.
Single Leg Deadlifts – 3 sets of 12 reps Glute Bridges – 3 sets of 15 Frog Pumps – 3 sets of 15 Jumping Squats – 3 sets of 15 Calf Raises – 3 sets of 15, using a step at home and for the more advanced lifter, try single leg calf raises. Frog Squats – 3 sets of 15 reps (This workout may take up to 30 minutes depending on rest time needed) CORE: Holding Plank – 3 sets of 30 second holds Abdominal Crunch – 3 sets of 12 reps Knee Tuck kicks – 3 sets of 12 each leg Knee-to-Shoulder Knee-ins (alternating sides) 3 sets of 12 reps Elbow-to-Knee Crunches – 3 sets of 12 reps (Full work out may take up to 15 minutes depending on rest time needed) This exercise will definitely help you Stay physically active during self-quarantine
60. WELLNESS
ASK THE EXPERT EVE NJAMBI NUTRITIONIST
Debugging Covid Myth
As fears of the outbreak grow, so too do the number of myths about the virus – and * many are more dangerous than the disease itself. Our Wellness expert EVE NJAMBI exposes some alleged science that’s should out rightly be debunked.
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hese Coronavirus myths, scams and conspiracy theories are taking rounds around the world causing a thrill people. Misconceptions about what can protect you are becoming just as contagious as the virus itself. Let’s stay alert and on the know-how as we damage this ignorance. 1. Hot Lemon ‘Kill the Spread of This Virus Drinking hot water with lemons will not cure or prevent COVID-19; drinking hot water with lemons and sodium bicarbonate will neither “alkalize the immune system” nor cure or prevent COVID-19. Vitamin C therapy will not “kill” or “slow the spread” of COVID-19, nor would it provide a clinically significant amount of vitamin C to begin with. A buffered solution of hot lemon juice and sodium bicarbonate, similarly, will do nothing to change the pH of either your body or your immune system. 2. All hand sanitisers can protect you from infection Hand sanitisers, not all are created equal. They are extremely useful when travelling or commuting, and because they don't require a constant trip to a sink they are easier to make a habit of using frequently. For effectives, your sanitizer should contain at least 60% alcohol or it won't offer much protection at all 3. Covering up with DIY masks and protection is a good idea We have recently seen the web flocked with images of people wearing everything from face masks made from cloth, vegetables to full-face helmets forged from recycled water bottles. Do any of these pre ventive methods actually work? No.
4. Eating garlic will help prevent infection with the new coronavirus Garlic may help ward off vampires but it's useless against the coronavirus. It’s a healthy food that may have some antimicrobial properties. However, there is no evidence that eating garlic has protected people from the new coronavirus 5. Spraying alcohol and chlorine all over your body will kill the new coronavirus Spraying alcohol or chlorine all over your body will not help. Spraying such substances can be harmful to clothes or mucous membranes (i.e. eyes, mouth). Alcohol and chlorine can be useful to disinfect surfaces, but they need to be used under appropriate recommendations. 6. Alcohol can kill the coronavirus In a similar vein booze will not prevent from the virus. Methanol poisoning can be the end results after drinking alcohol. Whether it's the cheapest spirit or the finest champagne- your tipple of choice will not cure coronavirus. 7. Wear gloves when touching common surfaces like elevator buttons Wearing gloves is “probably not effective” in preventing the spread of the virus, because then what are you doing with them? Eventually, the gloves themselves become contaminated. Simply hand washing with soap and water is the most time-tested and the most effective intervention.”
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PHO TO BY: SOPH IE
Crunchy daddies
Some call them small mandazi’s but they are actually called daddies. These are small bite-sized sweet fried flour cubes. Their composition is similar to mandazi although very crunchy since a lot of shortening is used. Infusing orange juice and zest into these daddies before frying the daddies till golden brown in SALIT OIL gives them a fragrant aroma and fruity taste. They can be eating on their own as parfait or in uji. There are no rules as to eat them, just use Salit Oil.
Siri ni Salit #iflowkamaSalit
TO ALL OUR MUSLIM BROTHERS AND SISTERS