Dishy Magazine Issue 17, June - THE PATISSERIE

DISHY MAGAZINE

ISSUE 17 JUNE 2020

BAKEOLOGY

LET'S WHISK AGAIN PASTRY LOVE

The Patissiere EVERYTHING FOOD(ie) & BOOZ(ie)

TABLE OF CONTENT PART I - FOOD MAMA NITILIE UNSULLIED SERVED TUDISHY PERFECT PAIR

26 33 15 20 24

PART II - DRINKS BOTTLE SERVICE COCKTAIL HOUR JUST BOOZE BAR CULTURE

47 49 45 54

PART III - LIFESTYLE WINE WITH ME WINE AFTER WINE KIBANDASKI ON THE COUNTER WELLNESS

36 25 32 56 60

DISHY MAGAZINE ISSUE 17 JUNE 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

5. EDITORS NOTE

THIS IS MAGAZINE

17 ISSUE

6. EDITORS NOTE

The Crust of the Matter

SSUE We welcome you to our Pastry haven. Inside you will find pastry tips and swaps, our favourite lip-smacking goodies and pastry treats, Icing tips and a whole load of recipe galore.

Yes. So many recipes! Get ready in these cooler months with curries, tarts, hot cross buns, tiramisu...if you want it, we’ve got it.

It is a true honour to assist you and your gluten free journey. My mission is to make sweet tooth and sever diatary restrictions manageable. Thank you each incredible recipe contributor and businesses who made this issue possible. Remember, this mag is digital so you can click on the hyperlinks and jump straight to their websites, social media handle and YouTube videos.

There are even a couple of sneaky discounts inside. Get clicking, swiping, learning and creating in our next issue. Pastry lovers, let’s get to the crust of the matter and appreciate the way we have played to #Flattenthecurve. We knew, if there is a whisk there's a way.

Stay in touch by clicking here to subscribe to become a dishy member. I would absolutely love to meet you. Let get Rollin' The team has, as always, been working tirelessly to compile this issue so be sure to have a good read and also remember to share the good vibes with friends and family. As restaurants and the country opens up back to normality we urge all our readers to play their part to ensure safety. Karibuni to the Pâtissier. Let's whisk Again.

Felix Kavii EDITOR

7. BACHELOR'S KITCHEN

Vitu

Fresh Fresh

Jaza Kika Mama Otis

Panic buying was one scene that played out all across the country as things quickly unfolded with the impromptu Covid-19 but with the dwindling economy, harsh times have shown us the true face of humility. MAMA OTIS is here with a new treat to the Bachelors

M

ama mboga has again risen to the occasion in this “devastating” times for the hospitality industry and with the government outlining measures to help #Flattenthecurve in this pandemic. While we are urged to avoid social setting like restaurants and markets Mama Otis has taken her food delivery style of service a notch higher. To us bachelors, aside the security guards who have played a mega role to ensure our safety our mama mboga has come a close second.

The innovative mother of one surprised us with a new jaza kikapu treat from her kibanda where according to your preference she fills a bag with ingredients that you use regularly. The truth is, our apartments has full loyalty to her and it is fit to say she knows our food inside out. She knows our food roster and when we change she will definitely notice. She is the type of woman that knows what time you will come for your Sukuma wiki and the quantity unless you have a ‘Mgeni’ as she likes to describe your visitor.

Panic buying was one scene that played out all across the country as things quickly unfolded with the impromptu Covid-19 but with the dwindling economy, harsh times have shown us the true face of humility.

Although perceived as a blessing in disguise, mama mboga has stood tall to ensure a healthy nation emerges victorious from the pandemic. Mama Otis our early 30’s food vendor deserves some accolade with her heroics

For a quick understanding, mama Otis’s kibanda is located just at the periphery of our apartment, next to the play area. This only shouts one thing, she sees a lot. What bothers me is this is also where most of the house maids gang up for ‘a chat’ while kids are toying around the play area. A station where all the Muchene-home secrets are aired. You can tell by the way they giggle, clap hands and their body movement. So yes, your guess is as good as mine, she knows a lot. and all the necessary ingredients from your local.

Earlier in the month we woke to a new poster on our notice board, ‘Jaza Kikapu na Mama Otis’ Initiative

8. BACHELOR'S KITCHEN

apu na The lilly flower in the murky waters is she is the silent type, and will utter very few words and only when necessary. That I fear. Very much. You know the still waters that run deep? She looks the type unlike her loud mouthed Otis who doubles as the delivery guy.

Back to the course, with 600 Ksh Mama Otis aka ‘Vitu Fesh fresh’ as her kibanda is branded has mastered the craft of doing a full kikapu filled with groceries and even boiled food, ready to store in the fridge. This will include boiled greengrams aka Ndengu, Boiled beans aka Madondo, Kales ( Sukuma wiki), Spinach, Tomatoes( Nyanya), Onions, Garlic, Capsicum, Ginger, Dania, Potatoes etc.

All this are freshly diced and fit into reasonable proportions and with a wide array you can choose from. She also couples that with Fresh fruits like Avocado, Mangoes, bananas, water melon etc. I don’t know here that idea came from but it has been a life changer during this lockdown with shops closing by 6.00 pm so that the vendors beat the curfew.

Mama Otis has always ensured we are sorted and I believe her Jaza Kikapu initiative will definitely go a long way to serve the bachelors in the hoods.

9. THE MASTER CLASS

The Upturn of Online Tv Shows R

ule 101 in politics is ‘Never waste a calamity’ something that has seen to trickle down to our local chefs and foodies. With lockdown still in place, countless food bloggers are hopping onto Instagram, Facebook, and TikTok to demonstrate their cooking prowess and the amount of information available through ephemeral videos and static posts feels endless. Foodies are letting their followers into their homes with renascence of online cooking shows on the social sphere. could these chefs have found their new calling as cooking-show hosts in their own home kitchens? As we say, It’s only in sharing that we have a better dishy magazine, in the sharing spirit we engage our Masters of art in a speculative opinion about Resurgence of online shows and the booming quarantine chefs effect in the food and beverage industry. We are glad to bring you one of Kenya’s greatest culinary experts to shares with us on this topic.

J E R U S H A S E L A H- FO U N D E R O F FO O D S 254 1. What is your opinion on the new norm, online cook shows?

They are incredibly simple videos and a quick fix -around one or two minutes and more accessible than sifting through cookbooks or watching a programme for half an hour.

2.Do you think the kitchen novices / quarantine chefs will stand the test of time after lockdown is lifted? Why? Yes. Although, this pandemic effect cuts across board. When the lockdown is lifted, it will affect most of us but we will match on 3. Online cook shows vs Tv set cook shows? Why? I loved TV cooking shows then because that was the only way we could access such shows, but now online cooking shows are the in thing. Plus, no commercial breaks.

4. Should restaurants look into online cook shows to source new chefs?

If our online Chefs have what it takes then yes, they should be given a chance.

Ranging from their level of experience, flexibility, work ethics etc

10. THE MASTER CLASS

CHEF RUBIA

1. What is your opinion on the new norm, online cook shows?

Social media marketing is the modern way of directly getting connected to your audience and potential business leads 2. Do you think the kitchen novices / quarantine chefs will stand the test of time after lockdown I think it all depends on how they come out of the situation, with the industry severely hit, for most chefs, this is a major learning curve on having a long term strategy on the progression forward.

3. Online cook shows vs Tv set cook shows? Why? Online cook shows anytime, for the convenience and the fact that most people spend hours on their phones it ensures reach and visibility compared to TV set cook shows.

4. Should restaurants look into online cook shows to source new chefs?

They should look in to online cook shows to enlighten and sharpen their staff skills, keeping up with the modern and evolving culinary trends and shield from competition but not necessarily use the platforms to look for new chefs

PHILNAH OGOLLA- FOUNDER OF PHILS KITCHEN 1. What is your opinion on the new norm, online cook shows?

It’s great. It has given an opportunity for many foodies and chefs to showcase their cooking. upcoming food bloggers can now give out tutorials and ways to prepare easy meals at home 2. Do you think the kitchen novices / quarantine chefs will stand the test of time after lockdown It would be a bit challenging and also since foodstuffs will go up, it will be more difficult to prepare some meals 3. Online cook shows vs Tv set cook shows? Why? Would prefer online cook shows. Many people now are online due to the quarantine situations and also doing cook shows online make people more involved and interested 4. Should restaurants look into online cook shows to source new chefs?

Yes, a number of chefs are doing their shows online and that would be a great opportunity to find chefs that can work with them

TRIED + TESTED ENJOY IT ALL

YOU GOT

Served BAKE IT TILL YOU MAKE IT

Confection Connection MAISHA NI #SHAMBALADHAHABU

14.

5.

CHEFS ONDUTY DUTY 13.CHEFS CHEF ON ON DUTY

C

H

E

F

S

O

N

D

U

T

Y

Whisk T akers

E V E R Y T H I N G

Chef Bennette

Chef Onderi

Juilet Kane

F O O D I E

&

B O O Z I E

Mwanaidi Shishi

Philnah Ogolla

Mama Fadhilis Kitchen

14. SERVED I

Classy Crêpes These easy crepes are just as good as you’ll find at your local crêpery! Whether the pronunciation counts or not, these are our idea of the perfect crepes. Perfectly thin and incredibly delicious! Can be made sweet or savory cooked to golden brown speckled perfection.

Dusting them with powdered sugar or fill with your favourite crepe fillings.

Ingredients 1 1/4 cups (310 ml) milk, 2 eggs, 3/4 cup (180 ml) MAISHA ATTA MARK 1 flour, 2 tablespoons (30 ml) sugar, A pinch of

salt, Butter, for brushing Insturctions 1. In a blender, process all the ingredients until the batter is smooth.

2. In another non-stick skillet lightly brushed with butter, cook 8 to 10 crêpes, one at a time, browning on both sides.

3. Place the cooked crêpes on a plate and cover with aluminum foil to prevent them from drying out.

4. brown; flip to brown other side. If using press, cook 5-10 minutes until golden brown.

15. SERVED II

1.

Peanut cookies

The best part about peanut cookies (besides being delicious, of course) is that they are always a hit–anytime, anywhere, any crowd if they are ooey, gooey with extra-chocolatey chips.

Prep Cook

Total

: 15 min : 30 min : 45 min

Ingredients

2 cups of all Purpose flour, 2 tsp instant yeast, 5 tbsp sugar, 2 tbsp Brown sugar, 1 whole egg, 2 tsp Vanilla essence,1 cup margarine, 1 cup Blue band peanut butter, 1/2 cup Blue band maragarine ,1 tsp baking powder, chocolate chips

Instructions

1. In a bowl mix together flour, baking powder. Set aside 2. In another bowl beat the sugar and margarine together until creamed. Beat into it the egg followed by peanut butter and Vanilla essence. It should be so creamy.

3. Now add the dry ingredients, throw in your white and dark chocolate chips and mix using a spatula until the dough comes together.

4. Wrap in a cling film and let it chill for 20-25 minutes in the fridge. Meanwhile grease the baking try with some blue band margarine and cover with some parchment paper.

5. Scoop up some of the mixture and roll into a ball in your palms. Align them an inch apart on the baking tray. Space is important as it allows them spread well.

6. Bake them in a preheated oven at 175C for12-15 minutes then cool them completely before serving . Enjoy!

Recipe by: Juliet Kane

16. SERVED III

Spicy Beef Turnover

A cross between a samosa and a pasty, these beef turnovers are made with a flaky pastry and filled with seasoned beef filling. They are flavoured with the spices and served cool. My love for these knows no bounds!

Prep : 20 mins Cook : 10 mins Total : 30 mins

Ingredients 3 sheets puff pastry, 1 onion medium, Beef Minced meat, 2 garlic cloves, 1 tsp turmeric, 1 tsp garam masala, 1 tsp chilli powder, 1/3 cup plain flour, 1/3 cup water, 1 tbsp beef stock powder

Instructions 1. Preheat your oven to 200 degrees C (390 F), line a baking tray and set your pastry out to defrost while you prepare your filling.

2. Fry the onion, garlic and cloves, the other spices and the minced meat in the frying pan until soft and then turn the heat to low.

3. Add the flour and beef stock powder, stirring to coat the veggies, then immediately add the water and mix until the flour is dissolved into a creamy sauce. You may need to add a little more flour or water to get your desired consistency, continuing to stir.

4. Slice each pastry sheet into four equal squares. On a lined baking tray lay out your pastry squares, pop roughly 1.5 tablespoons of filling into the centre and fold over the pastry into a triangle, use a fork to seal the edges and then use a sharp knife to stab 3 small lines into the top of each pasty so that steam can escape while they’re cooking.

5. Cook for 20 minutes or until golden and crispy. Let them sit to cool and enjoy!

Recipe by: Chef Lyra Omamo

17.

STYLING 18.FOOD SERVED IV

Ultimate Chocolate Cupcakes These ultra moist chocolate cupcakes are topped with a cloud-like chocolate buttercream. I love the chocolate frosting but that’s relative to make

Ingredients

1 cup sugar, 1 cup MAISHA ATTA MARK 1 all-purpose flour, 1/2 cup dark cocoa powder, 1 tsp black cocoa for color – do not use all black cocoa), 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 large egg, 1/2 cup buttermilk, hot water, 1/3 cup vegetable/olive oil, 2 tsp vanilla extract

Instructions

1. Preheat oven to 350ºF. Line a 12-cup capacity muffin tin with cupcake liners and set aside.

Recipe by: Chef Bennette

2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Scoop about 3 tablespoons (a large cookie scoop is the perfect size) into each cupcake tin, filling them no more than 2/3 full.

3. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and allow them to completely cool (do not try to frost still-warm cupcakes… trust me!)

4. Prepare frosting and Spread or pipe onto cooled cupcakes. Store at cool room temperature

18. FOOD STYLING

Simply Outstanding.

In the Mood

Tiramisu is arguably worlds favourite dessert. Made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa that just cements into an aromatic indulgence of rich taste. This decadent assorted chocolates bring the colour vibrancy arresting those gooey, chocolatey, fudgey sweetness nestled in there. Always allow the rich and creamy texture pop and finish off with a powerful dusting with cocoa to paint it brown. It’s impressive on how the dish has been styled that gives the classic tiramisu life. Let your passion for food shine though with this perfect styling.

19. TUDISHY

The Pattisieres BEST OF THE RESTPATISSERIES IN KENYA

W

hen someone offers you a Parisian dessert, you will always say, “Yes.” That’s the rule of any sweet tooth. Kenyas capital is home to the masters of the pastry in Africa with elaborate confections and pastry shops a dime a dozen. The city’s pastry scene is more dynamic and expansive than ever, ranging from modern tiramisu treasures that anyone would covet to exquisite classics and even some outrageous cookies. Dessert appreciation runs so high that our patisserie easily making magic out of flour, butter, sugar, and cream.

It seems like on every street corner, there is a pasticceria selling an assort ment of desserts, sandwiches and coffee. Having a love affair with both the city’s goodies, as well as the vendors of Nairobi, we are happy to let you discover the best pastry shop in Nairobi that make primarily sweets (pasticceria), those who focus on savoury pastries and breads and larger bakeries or bars, were you can find a little bit of everything. We could go on but you get the idea. Here, a foodie tour of the city’s best-kept secret.

20. 21.

TUDISHY TUDISHY

A L E X A N D R E B A K E R Y & PA S TRY SHOP Located at Yaya Centre, Alexandre Bakery and Pastry Shop offers freshly baked goodies that are prepared fresh every morning. They have some of the finest and tastiest chocolate croissant, cookies and muffins. They pay attention to detail and only serve the best to their customers.

SAAB BAKERY & CAFÉ This bakery is located at The Waterfront Mall in Karen. The ambience is fantastic and the pastry is even better. Being a café, they also have food and of course coffee. Their cakes and pastries will definitely have you going back.

VA L E N T I N E S C A K E H O U S E Valentines Cake House is arguably the most famous cake house in Nairobi. Their signature cakes have become so popular in the city. With several branches in and around, getting cake has never been made sweeter and easier.

T I R A M I S U B A K E R Y K E N YA When the skill of their bakers gets to clash with their fresh ingredients mixed, this place creates the perfect pastry treat. They take their time to make their stuff, with love and attention. Tiramisu also offer coffee which you will most definitely enjoy with their pastry.

F U L LY B A K E D The unique thing about this place is they make fully eggless treats. Fr those who do not like or eat eggs, they are your ultimate bakery. They are located at Sarit Centre, Westlands and you won’t even feel any difference in the taste.

21. TUDISHY

CAKE CITY Their shop along Westlands Road, opposite Soin Arcade is one to behold and so are the cakes, their Firewood Baked Pizzas, Cake City Style Puffs, Croissants, Danishes and Rolls that have made them very famous.

BAKER’S INN This Zimbabwean based franchise has been a force to reckon with since they came into Kenya. You will find a store at nearly every corner and they will always have something for everyone. From freshly baked bread, to wonderfully creamy pies, cakes, croissants, coffee and even juice

LE GRENIER À PAIN Le Grenier à Pain is a French bakery that boasts of its heritage, world-class products and simply amazing cakes. They offer freshly baked customized cakes for special occasions, bread, pastries, and patisseries.

Find their shop at 9 Riverside Drive.

BROOD KAREN This cake house has roots in Amsterdam and several branches in Kenya. They bake naturally tasty bread every day; implementing the traditional art of baking in a contemporary way and bringing the customers in touch to the baking experience. Find them at Total Petrol Station, Magadi Road, Karen.

THE COOKIE BAR They make ‘home-made cookies baked with love’.

Check out the Instagram @thecookieb to have a look of what they have to offer. You can call/dm to inquire and make your order which will be delivered.

22. TUDISHY

BLACK FOREST HOUSE Their signature black forest cake has become so popular and famous among literally everyone in Nairobi. With their mojo being ‘the real bakery’, expect nothing less but the best cakes. They also have several outlets in the City Centre Opposite Chester House, along Ngong Road and so on.

TA S T I E D I N E This is a pastry baker and lover. Check out the Instagram handle @tastiedine to have a look at beautiful cakes, muffins and all that. You can call or dm to order as all the information is on the social media handle.

KIM CAKES This is a home-based bakery who recently opened shop Ruai. They make all types of cakes with free deliveries in the CBD. Check out their social media handles @kimcakes_and_events to have a look of what they have to offer.

PAUL MANS COOKIES This wonderful bakery has been here with us and arguably one of the best in town. Their tasty assorted cookies are fresh and affordable. from as low as 50 Ksh going up. Their Fruit cakes are a force to reckon and their quick service is nothing but a class. The quick grab and go policy has seen it grow all over the branches. You can walk in any other branches along Moi avenue and on Accra road. Everything you try is delicious. However, note that this is a take away place

23. PERFECT PAIR

MATCH MADE IN HEAVEN

Spicy

Toast Mayai

slices of Life

Toast, a very familiar name we know. Toast can be of different types such as plain bread toast, butter toast, egg toast, french toast, etc. A recipe that everyone loves to eat. Whether it’s breakfast in the morning or tiffin in the afternoon, this spicy egg toast aka toast mayai can be eaten at any time. This perfect blend is a must try especially with Supa loaf.

24. WINE AFTER WINE

It's Complicated

Spice it Up

Women are their worst enemy an edge that men have always taken an advantage of. AMANDA LUISE narrates the ordeal that befell the girls circle that made Grace walk back to her relationship confidently

N

o matter what advice anyone gives you, you will always have the final say. The norm is a problem shared being half way solved. Grace turned to her inner circle when she thought that her relationship had gone rogue. Would her girlfriends know the right love portion to prescribe to Grace who was enchanted with a heart almost broken?

Yang loved Grace but not in manner she yarned for.

Fantasy can be bombarding when reality kicks in and they say ‘kwa ground vitu ni different’. Women tend to have so many fairytales of the perfect better half.

‘He should earn at least six figures, live in some fancy overrated Kilimani apartments, ask me out for dinner, be the Christian Grey that has perfected Fifty positions of pleasure, above all be charming and finally have me as his top longest term goal’.

They went online searching for the perfect outfit that would get a man desire porous to fill his thirsty well.

Women normally don’t know that the heart will always want what the heart wants. Most bishops find slaying a ‘sacrificial’ sheep to be a provoked thought. If a woman cannot get him in the mood then no matter what she does, he will never reciprocate the ‘hunger’ she has for him.

Grace finally got the perfect lingerie that would turn her baby fat into curves that no man would say no to.

The purchase was just a click away. But would arrive in time to save her relationship? The shipment was to arrive in a months’ time which in her mind felt like drowning in quick sand with no help at hand. Was Grace willing to wait that long or she had to review her options? The other option which no one suggested was getting another partner whose acceleration Brenda told Grace how she might be the one speed was top notch and the oil pistons were well who has not found Yang’s key spot yet. Grace had oiled. so many thoughts lingering in her mind and she just couldn’t pin point which one seemed like The difference between love and lust is that love is the perfect remedy. Yang on the other hand had eternal whereas lust is time bound. Did Grace really checked out all the boxes on her spouse wish love Yang enough for her to wait for the shipment that list but just one. Could he be the one and this would turn things around or was lust going to drive her is just an imperfection I am yet to perfect? into the arms of another? Grace finally realized that Grace was now convinced that she needed the love she had for Yang would conquer all and made to spice up her wardrobe. up her mind. “I must give it another shot”, shouted Girls this calls for a shopping spree”, Grace as she took her last breath and let the ‘lituation’ shouted Grace who was now on her 5th dim her out. glass of Rosé Impérial Moët & Chandon champagne and the tipsy feeling just filled her with joy.

“

25. MAMA NITILIE

Samaki WA NJUGU

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 Samaki wa Njugu au ukipenda Fish in peanut sauce

26. MAMA NITILIE

MAHITAJI Mafuta ya Kupikia ya SALIT, Kitungu 1 kubwa, Pili pili hoho 1 Kubwa, Nyanya 2 Kubwa , Kijiko 1 chai ya siagi ya karanga ya Blue band (peanut butter), 2 1/2 vikombe vya Maji, Chumvi, Pilipili manga, Samaki 2 zilizo kaangwa (samaki aina yoyote. Nilitumia fillet hapa), Kitungu Saumu vipande 4 zilizokunwa, Dhania

JINSI YA KUTAYARISHA 1. Mimina mafuta yako ya SALIT kwenye sufuria kubwa na kueleka kwenye jiko kwa moto wastani, kisha tia ndani kitungu and hoho pamoja na kuikaanga mpaka ile teketeke kisha tia nyanya. Funika na kuiacha iive mpaka nyanya iyeyuke.

2. Ongeza ile siagi ya karanga (peanut butter), koroga, kisha ongeza maji na kuendelea koroga.

3. Rasharasha chumvi na pilipili manga kwa kipimo chako kisha funika na kuwacha ichemke 4. Pole pole au kwa wororo ekelea samaki wako kwa ule mchuzi, Nyunyuzia kitungu saumu kwa ule mchuzi kisha funika na kuipika kwa moto mdogo kama dakika 10 5. Zima moto na kuhakikisha mchuzi wako ni nzito kisha nyunyuzia dhania na kuifunika kama dakika 10 ( Kama mchuzi ni nzito sana ongeza maji kidogo.

Kama ni mwepesi sana, ongeza moto na usifunike 6. Iwapo unapika na samaki mbichi, weka maji maradufu kwa ule mchuzi ili samaki iweze kuiva vizuri, kisha wacha ichemke kwa moto mdogo kwa muda mrefu hadi uone samaki imeiva.

7. Andaa mlo wako na Ugali kwa Mboga

27. WEAPON OF TRADE

WEAPON OF TRADE TRUE TASTE

T

he Delter Coffee Press is designed to give you clean, great tasting coffee. If you've ever used an Aeropress then the Delter Press is going to surprise and excite you. The Delter Coffee Press is the first coffee maker to use a process we call “Injection Brewing“that works by infusing hot water into the coffee grounds under pressure, for improved control and consistency. It’s the lightest filter and it guarantees an excellent value for money making large volume of coffee that is ridiculously light and flavoursome in a simple and enjoyable way

28. WEAPON OF TRADE Jet Seal — The unique Jet Seal prevents any unwanted agitation during brewing Injection Brewing — With water and coffee separates until you’re ready to start brewing using injection brewing Simply to Clean — Cleaning Delter is a breeze (literally), taking. only minutes with water Ultra-Portable — Weighing less than 250g the Delter is ideal for camping, plane, travel, office or just at home!

Pocketable Design — Compact and portable for coffee anywhere

PRICE : KSH. 4,000/-

VON STAND MIXER A must have for all budding chefs and patissiers, the VON stand mixers can be considered as an extra pair of hands as they get so much done! Equipped with a powerful motor and spacious mixing bowl, the baking mixers have ample power and capacity to easily take on big batches of ingredients.

With its stainless steel construction, these professional stand mixers have the durability and stability to withstand regular usage.

With 5 variable speed options, you have the complete control while mixing, creaming, beating, or kneading your ingredients together to get the right texture and consistency with these stand mixer kitchen appliances.

Whether it is meringue, whipped cream, cake batter, cookie dough or no-churn ice cream; you can make it all in the Von HBS3ZK/ VSMS03PLX Stand Mixer 4L, 300W - Stainless Steel affordable stand mixers.

PRICE : KSH. 5,400/-

ADVERTORIAL

Sleek & Neat

RED AND WHITE LACQUER

T

he heart of the home, the kitchen is easily the most-used room in the house. From hosting parties and entertaining guests, to family meal times and helping children with homework, the kitchen fulfils countless purposes in our daily life. So it makes sense to incorporate practical, stylish interiors that stand the test of time into this multi-functional space. This Modern interior design is on-trend. Oppein Kenya guarantees a perfect fit of this sleek modern design incorporated to your dream Kitchen to fit your style and taste..

DETAILS: Call Oppein Kenya office on 0700221226 or 0768403798 Email: oppeinkenya@gmail.com Location: The Watermark Business Park, Cove Court, Ndege Rd. Karen

ADVERTORIAL

Coffee and Croissants

Coffee Break

Everyone knows this heavenly pastries, croissants- flaky breadbased pastry are a perfect morning treat. Either hot or warm just insist on fresh ones-baked that morning. While some prefer the straight version other love curved or crescent moon shaped. Although, connoisseurs insist that you should eat only croissants (all-butter, of course) there is no strict historical precedent and certainly no practical necessity for croissants to be curved as long as your Mac coffee is hot

25 THE ROUND TABLE 32. THE ROUND TABLE

Mama Fadhili: Kenyan Kitchen in the Diaspora For our Round Table we dine with a Kenyan change maker growing foodie movement in the diaspora, Judy Wanjiku Jørgensen . Let’s Dine in the diaspora.

1. Tell us in a brief about yourself and what you do?

My name is Judy Wanjiku Jørgensen. Born and brought up in the small scenic town of Nyeri. Studied in Denmark, Holland and Wales, and now I live in Aarhus, Denmark.

2. How did your career in food start?

My passion for food goes back to high school days, when I choose to pursue homescience. I loved doing practicals, especially the meal planning and cooking, but not so much the sewing and knitting! Living in Denmark, I cook mostly Kenyan food, even though I am married to a Dane. He too has grown to love Kenyan cuisine; his favourite is kuku wa kupaka (coconut chicken).

3. What are your cooking inspirations?

My cooking inspiration is derived from various sources. I like cooking as my mum does, with fresh, locally available ingredients, mostly legumes and kale, because that’s what we grew up eating. I also enjoy trying out baking recipes from blogs. I don’t follow any famous chefs, except for Jamie Oliver’s quick dinners, because I often find their recipes pretentious and hard to execute on a whim. Lately, I am doing more Danish meals, for these I use Danish food magazines for inspiration.

4. What is your favorite cuisine to cook?

Oh, I have plenty! But the constant staples in my house are ndengu (green grams) in coconut milk, chapati with beans in coconut milk, goat curry with ugali.

5. With your experience as a mum, how does it contribute your carrer?

The most important contributing factor to cooking Kenyan food has been that I want my children to learn their Kenyan culture through my kitchen. I tell them stories of Kenya, my family and my childhood through food. My youngest son’s favourite food is similar to mine when I was his age. He loves ugali with milk.

6. Which were your favourite restaurants in Kenya, and which restaurants do you seek out mostly in Denmark?

I loved Bahati restaurant in Nyeri, their chicken platter is amazing, even writing about it now makes me salivate. The platter consists of kienyeji chicken served with chapati, boiled eggs, chips, arrow roots and kachumbari. The restaurant is as rustic and old as I can remember, but the food still tastes divine. Meanwhile, I Denmark, ironically, I enjoy eating Asian food, especially Vietnamese Pho. 7. What’s the experience of being a chef in the diaspora?

I am not a chef per say, given that I have a MA in Journalism. Last year, I held my first cookout and hosted about 30 people, mainly Danes. I served Kenyan food, including chai masala and mahamri for dessert. The turnout and feedback was amazing. I am looking forward to hosting more of such events, and in the future I would love to offer private catering and host Kenyan food cooking sessions 8. How does being in the diaspora drives innovation in the culinary industry?

I’d say, I am lucky to be in a country where the culinary industry is well developed. I have never lack any ingredients for Kenyan food, from maize flour to tripe. I live in a multicultural city that has a large population of Indian, Asian and Arabs stores, not to mention Danish ones, all which make accessibility to Afrocentric ingredients much more convenient and affordable.

9. What’s the most unusual thing you’ve ever cooked?

Frogs. I attempted to make frogs with my friends in Parish and I prefer to stick to traditional meats and seafood 10. What’s your favourite recipe from your blog?

Mahamri. It is the most visited and tried out recipe from my blog. You should try it too!

33. KIBANDASKI

Matumboganism

M

"

UGALI MATUMBO AT SYOKS

Whenever you hear the word kibanda 99% of the time you imagine a makeshift open-air hotel where the food is cheap to affordable, the special is chapo-dondo and Chapo-ndengu. Join WASPS as he shifts gear to Landi mawe to some iconic Kibandaski escapades.

atumbo-Ugali Tafadhali” I kept telling myself.

Nancy (my new colleague, you remember?) had forever kept buzzing this place ‘Kwa Syoks’ that she termed as a Must. Matumbo- Ugali was her favourite followed by a close Pilau that she also never seemed to go mute about.

Syoks base is located at Landi Mawe. Landi mawe ward borders industrial area police station prison and upto Nairobi water as you head to south B. 5-10 minutes from CBD if you use the footbridge linking Landimawe estate to the Nairobi's Central Business District through Kenya Railways. With our company’s policies, we are working in shifts and it unfortunately happened our shifts with Nnacy were different.

Nonetheless, I decided to pay a visit to the famous Syoks joint near ‘duka kubwa’.

I was welcomed by a heavy aroma of pilau. I am a pilau lover so I could tell from a far. A traffic of vehicles assured me I wasn’t lost. Nancy had consistently praised the facility for clean food, something that attracted 100 of corporate workers both from around and even as far as Mombasa road. I went in and though my mind was made up on what to dishy the huge number of people eating pilau almost threw me off balance. I made my order, wishing for no regrets.

I am food geek and I have been to many Kibandas, this was different. If you like the chaotic joints, this is not your place. The decorum in here and the peaceful environment is alarming. Don’t get me wrong, it’s still a kibanda by all means. The smoke, the benches, the shackled mabati and stuff but the cleanliness is unmatched. Their service is also pretty fast as my order came within a minute. The aroma, the food presentation, the serve with some teargas pilipili and chilled water…oh my. This was an experience I could have enjoyed with Nancy. Impaccable.

The portions were kawaida but the taste was different. In most cases the matumbo would either be too dry or too light with the soup floating the ugali. Not at syoks. The matumbo was well made. The good tasty ka’wet fry with the spices well balanced and blended well with the matumbo. The taste was heavenly, I had an orgasm. Matumboganism. Definitely, this wasn’t my last time at syoks, I have to try the Pilau. 5-star rating with all honesty and musyoka – my go to joint pale city market has to know about this new joint before I change allegiance.

334. UNSULLIED

The 3rd Charm C J ' S WAT E R F R O N T

With branches in Kenya and Uganda, it was only right that CJ’s take up a space in the splendid Karen Waterfront. This is their third outlet in Kenya and their eleventh in East Africa, committed to giving you a great food experience.

Location and Access CJ’s is located right at the heart of the Waterfront Karen right next to the water; the place is hard to miss.

Interior; Sights and Feels If you have been to any CJ’s restaurant, then you know they do not play around when it comes to ambience and elegance. If you haven’t, are you really a foodie?

Splendid best describes the inside of CJ’s Karen. The beautiful array of colors hits you as you enter the place. The place has a hint of green, black, grey and African ankara colors. The tiles on the floor also follow this coloring pattern, giving the place a homely view.

J'S WATER FRONT

35. UNSULIED salad filled croissant combo 1100/- and the chicken & egg wrap combo at 950/-.

Burgers Fast food lovers will feel right at home at CJ’s. There is a dedicated Burger section on the menu with all sorts of mouthwatering burgers. The BBQ Burger is 1240/-, Hawaiian BBQ Chicken Burger 1220/- and Mexican Burger 1220/-. All burgers come accompanied with some of the best fries you will have anywhere in the region.

The Mex Fix This is arguably the most popular section of the menu at CJ’s. Take a trip to Mexico with the tasty Mexican delicacies, from Burritos to Sizzling Fajitas.

Soft Tacos (3 tacos with seasoned grilled chicken or beef) go for 1190/- and for Sizzling Fajitas you will part with 1250/- for the beef/chicken and 100less for the veggie version. A burrito costs 1190/- while Teriyaki Chicken is 1080/-. All of these meals are accompanied by beans and cilantro lime rice.

Soups The ceiling is quite high with huge chandeliers giving the place smooth lighting. The huge windows make the place feel even better with natural light coming in. these windows also offer a magnificent view as you enjoy your meal.

The different variety of tables and seats at CJ’s have you spoilt for choice. You can choose to sit inside or on the balcony as you enjoy the view. There are single chairs which you can fit for four around a single table. The green sofa seats which have African themed pillows offer you more comfort as you enjoy the view, and your meal of course.

THE MENU CJ’s has a wide menu which has you covered for the variety of the whole day’s meals. These are just but a taste of what is on offer.

Breakfast Begin your day in style with the various breakfast combos on offer here. the custom CJ’s House breakfast combos include the Grilled chicken and eggs for 890/-, Chicken

If you happen to be a soup person, CJ’s have a variety of tasty soups. Some of the soups on the menu are Lentil soup, Thai Chicken & Noodle soup, Cream of Mushroom and Butter Squash soup. All soups go for 390/-.

36. UNSULLIED

Thumbs Up Huge servings. CJ’s serve a lot of food which is definitely worth your money. Do not be surprised if you fail to finish your serving.

Thumbs Down Some foods on the menu are quite pricy.

37.

WINE STYLING WITH ME 26 FOOD

Silent Treatment

JUST

Slaying

'T

When they said the lion doesn’t lose sleep over the opinion of the sheep, It’s lie they were prophesying Frank. Vera was confused after being caught red handed and coming into terms with reality that she was about to lose it all. Back to square one. AMANDA LUISE narrates the dwindling tough moments strangling Vera

ick tock’ would be the sound of the wall clock but now it seemed to be the sound of a heart skipping beats.

Silence became louder with every split second. Can a cheat really get a heart break from a soul that seemed very pure at heart?

Why would one do something that when done to them shatters their world into a million pieces?

We all have that perfect adventure in our hearts with a storyline of the perfect man or woman whom we soon want to entitle our better half. ‘Act like a woman and think like a man’ would be the slogan of every woman when they hit a love turmoil. This would make them seek for that empty box which men often jump into when they get to a dead end and are very blank. But this was not the case for Vera.

Desperation kicked in and her call log was filled with voice notes due to the message ‘the number you wish to call is currently off, if you wish ….’. Chris would only stare at her with nothing to say as most men would do after winning the lottery. Had she lost the ‘kipenzi cha roho’ due to impromptu earthly desire? Alcohol does have a warning of impaired judgement but on that day its volume was on mute.

All roads led to the Irish pub at NextGen mall for that’s what the crowd was dancing to. She thought to her-

self she could seat on the table of men as she drowns herself on a couple of straight shots Vera swore to herself how Whiskey is a no gone zone and she would stick to her befitting Beefeater which she now let console her as she cried herself to comfort.

Frank on the other hand did not know that normal people respond to missed calls. Acting like any typical man he did not reply any of the texts that she wrote. It was a rear sight or even a feeling to get a woman willing to drain by her sins, Vera had narrated the whole myth behing her and Chris, that he was a one-night stand gone wrong. How faithful is faithful? Did Frank have the right to get mad yet he was a king pin in the cheating kingdom himself? Was Vera supposed to get lost in a fantasy filled with sorrow after a year of forgiving a cheat endless times? Vera could not believe that she always turned a blind eye when she found lipstick on shirts yet she was a natural who only smeared lip bum on her lips and only fell out of place once.

A man will always expect a woman to accept his apology but the reciprocal would be a myth told amongst women who just got lucky. Vera was now a lady lost in sorrow land where tears are the normal downpour and serviettes a major necessity. Frank finally sent a text message after two weeks of silence but Vera was not quite sure of what lied behind that whatsApp text icon. She could only wish for the best expecting the worst.

39. THE WARM UP

The Warm Up with Chef Onderi, serving society both in—and out of—the kitchen.

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!

Break down, ‘Charitable Chefs 254’ for us and what it does?

I started Charitable chefs 254 back in 2005 as an initiative to feed the less fortunate, orphans and widows. We visit children’s homes, home of the elderly and the street families.

How do you get people enthusiastic enough about your brand?

I believe it starts with me, I have always given my best to this initiative and willing to do anything to put smiles on the less fortunate faces through food. This has inspired a lot of people who have shown interests in joining my venture, and I can say its been an awesome experience for me because I’ve been able to give back to society especially the least vulnerable and learn a lot while at it.

Tell us about the rise and eventually Kenya’s first charitable chefs in our Food industry First, I started this because I know how it feels not to have anything or anyone to depend on. I’ve gone through a lot in my life and I thank Allah for where I am, so I know it’s my moral duty to try my best and put a smile on other peoples faces through my God given talent. For me to do all this I started CHARITABLE CHEFS, so far so good.

What the most interesting part of your job?

It erupts unfathomable joy when I see people enjoying my food. It warms my heart.

Do you consider yourself a makeshift in the food industry? How do you cope with that status?

Yes, and I got plenty in store. At first it was overwhelming but with time I have been able to learn how to make good out of it.

As a brand name, what shifts have you put to augment the charity culture?

Providing good quality meals, building standard kitchens and offering hospitality trainings are but some of the key things we have geared on.

22 40.THE THEROUND WARM TABLE UP

Julia: Creating great home meals with Miss Nguru

What are some of the organizations you have worked with in your missions?

Where do you see the Food industry and charity going in the next 5 years?

We have worked with Sambaza Love Africa, Rotaract Ngong, Human Rescues Foundation, Living out 254 and Smile Kids Society.

We hope to be able to come up with a solution to hunger problems in the streets and also educate people about the food industry.

Not forgetting to nurture upcoming chefs.

What is that one meal most entities you visit enjoy?

You should see their faces when Chicken curry and pilau is served. Magical.

What’s in store for you? Upcoming projects?

We have three kitchen building projects, three children’s home visits and a boot camp in December. We shall share more details on our social media platforms.

What’ your parting shot as you speak to those willing to join you?

This isn’t an easy thing to do, we all have different strengths and interests. You may not be able to cook or love cooking but that should not hinder you from giving back to the community. Our projects comprise of people from different industries, everyone is welcome to join us. But if you don’t want to be committed do feel free to support us any way that you can.

41. KITCHEN DELIGHT

Making Homemade Pasta

B

uying pasta is okay buy once you learn how to make your own pasta, the trill kicks in. Making pasta ight be messy but the end results are worth it. There are a lot of slightly different pasta dough recipes out there but they all follow the same basic measurements. Here is the easiest way to get a hands on that lengthy pasta you crave for. All you need is flour and eggs, a little bit of salt and olive oil as well.

1. On a flat surface put the flour on the countertop and make a well in the centre that's wide enough to hold the eggs, salt, and oil then whisk the eggs and the oil in the well, and begin gradually incorporating the mixture into the surrounding flour.

2. Knead it for 8 to 10 minutes until it's smooth and elastic. Once your pasta dough is ready cut the dough into triangular sections. Take one triangle and stretch it out into something resembling a rectangle, then quickly roll over it two to three times with a rolling pin. it's time to start rolling.

3. Roll the dough for 5-10 minutes- until it's so thin that you're able to see your fingers through it. If you find that the dough sticks to your rolling pin, sprinkle it with a bit of flour to prevent that from continuing to happen.

4. There are obviously tons of different pasta shapes out there, but if this is your first time making homemade past or spaghetti shape is your easiest option. First trim the edges of the dough so that it's more uniform. Then, fold the dough in so the edges meet in the middle. Do it a second time, and then using a sharp knife cut the dough into thin strips.

5. Separate and hang the noodles so that they don't clump together before you're ready to get cooking. Cook the noodles for a few minutes in a salted pot of boiling water for 2 to 3 minutes and it's ready to eat.

6. Add it directly to whatever sauce you're using so that all the noodles don't accidentally stick together and form one giant noodle.

42.ADVERTORIAL KITCHEN DELIGHT II

Homemade Pie Crust

P

erfect pie crust is flaky and flavourful and easy to work with. It may seem difficult to achieve, butwith a few tips and tricks you'll be making buttery crusts left and right. Something so much better than your typical frozen pie crust that you get at the store.

All you need is all-purpose flour that is sifted, salt, butter, shortening and cold water. Start with very cold butter, lard, and/or shortening that’s cut into small pieces and scatter them on top of the flour. Work the Butter into the Flour until the floury mixture starts to cling together into larger, shaggy bits then add salt and water. Start with the minimum amount and add more if needed. Add just enough to make the dough workable, the fat will make the crust moist. Gently knead the dough into a solid mass and ensure to develop as little gluten as possible. So while you want to make the dough come together as one, you want to work it only just enough to make that happen. Turn the pie crust dough out onto a piece of plastic wrap and gently pat it into a disk. Wrap the dough and chill it for at least 30 minutes. Once the pie dough is well-chilled, remove it from the fridge, unwrap put it on a floured work surface. Sprinkle some flour down then sprinkle a bit on top. Keep the flour handy in case your dough starts to stick to the counter.

Roll out the dough into a circle about four inches wider than the pie plate, be careful not to push down on the edges. Turn the dough 90 degrees between each pass with the rolling pin to keep it from sticking to the work surface. Add more flour to prevent sticking as needed. Once rolled out, you can fold it (with wax paper or plastic wrap between the folds) before covering and chilling for at least 30 minutes. Bake at 375 degrees until brown. Prick crust prior to baking for non-filled baked pies.

ADVERTORIAL

THE MENU

MN

MAMA NILISHE

BY SHISHI

0700138422 AYANI ORDERS TAKEN BY 11.30 AM

Chef's Favourite

MONDAY RICE X BEEF STEW ......200/TAMARIND JUICE

......100/-

TUESDAY

THURSDAY

PILAU X KACHUMBARI X CHILLI

......200/-

TAMARIND JUICE

......100/-

PILAU X KACHUMBARI X CHILLI

......200/-

TAMARIND JUICE

......100/-

FRIDAY

WEDNESDAY CHAPATI (2) X MAHARAGWE

CHICKEN BIRIYANI

......200/-

YA NAZI

......200/-

TAMARIND JUICE

......100/-

TAMARIND JUICE

......100/-

TA N TA L I S E

THE

TA S T E B U D S

ADVERTORIAL

ADVERTISE WITH US BE SEEN IN THE MOMENT...

JOIN THE FASTEST GROWING CONTENT MARKETING PUBLICATION FOR STRATEGIC ADVERTISING Sales@dishy.co.ke

0718-529-093

W W W . D I S H Y . C O . K E

45. DOPE CONVERSATION

PHOTOS BY: PHILNAH OGHOLLA

Are pancakes fat crêpes, or are crêpes skinny pancakes? Well, this topic has erupted a lot of emotions and ideologies amongst foodies and food lovers. In our DOPE CONVERSATION segment courtesy of MAISHA FLOUR and pioneered by PHILNAH OGHOLLA we bring the conversation to rest as we sew the chasm of understanding. You only have to look at the two griddle-flipped treats to see a clear difference in appearance.

So, What’s the Difference?

1. French crêpes are delicate and thin while pancakes are fluffy and thick; both are no doubt delicious.

So, What’s the Difference?

1. French crêpes are delicate and thin while pancakes are fluffy and thick; both are no doubt delicious.

2. Pancake batter uses a leavening agent like baking powder or baking soda, which causes the batter to rise into a heavenly soft pancake while Crêpe batter is made without any leavening agents, which is why the mixture cooks into a thin yet tenderly soft French specialty.

2. Pancake batter uses a leavening agent like baking powder or baking soda, which causes the batter to rise into a heavenly soft pancake while Crêpe batter is made without any leavening agents, which is why the mixture cooks into a thin yet tenderly soft French specialty.

CRÊPE

PANCA KE

BOTTLE SERVICE

ADVERTORIAL

Whiskey Rocks GET FINALIZED OVER ICE

JUST ON THE ROCKS

B E S T

I C I N G

I S

J U S T

I C E

47.48.TASTING BOTTLEMASTERCLASS SERVICE

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.

Signature of the Rocks BE NOT AFRAID TO TRY

Tasty, not fussy. Ice in Whiskey is one of the world’s most contentious issues – it may not be up there with nuclear disarmament and human cloning, but it is controversial nonetheless. Some swear by the addition of ice, claiming that a welcome drop in temperature affords the spirit a smoother, cleaner taste. But others consider those who use cubes rubes, and judge ice in whisky more devastating than an oil spill in the ocean.

If you drink your whiskey with ice but have been living in shame for years, it’s time to come out of the freezer. Science says that a little dilution actually helps whiskey taste better and even the great Anthony Bourdain says to go ahead and drop in a few cubes. It’s officially okay to drink your brown booze on the rocks, so fill up a few extra ice trays and pop open one of these whiskeys, all of which are particularly great with an ice cube or two. The weather is turning cold, so that means more bottles of whiskey are starting to pop out. The secret of the taste while sipping on the rocks, is in the quality of the ice cubes.

Whiskey aficionados understand the full impact of ice on their drink and wouldn’t want their pricey whiskey tainted by bad ice. We might be more snobbish about our ice than we are about our vodka flavours, Ice cubes should be made by boiling bottled water to get rid of the air bubbles then, freeze away from things that contaminate it and enjoy. The larger the ice cube surface the better as this makes it melt slowly. Once you go ‘Rocks’ there is no going back but as Frank Sinatra once said, with any drink, there is no right or wrong answer. If you enjoy it, then drink it

48. COCKTAIL HOUR I

Play it Cool Play it cool by adding 2 large ice cubes and allow the whisky to 12“open dashes of Angostura bitters up” and releases the volatile aromas. Smell the extra complexity to thinly sliced 1 apple, the nose and allow cooling of the tongue as the scotch beauty makessprigs thyme us more receptive to salty and fruity tastes over sweet and spicy Instructions flavours.

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.

You can have it neat, on the rocks or with room temperature water. Water is always the key to unlock more of those complex taste profiles

EMMANUEL OSINDE- GLENLIVET EAST AFRICA BRAND AMBASSADOR

49. COCKTAIL HOUR II

You can definitely enjoy your Ballantine’s on the rocks or if you’d like, add a splash of water to the whisky.

EMMANUEL OSINDE- BALLANTINE'S EAST AFRICA BRAND AMBASSADOR

Tasting the beats If you're a bit of a purist and want to get the full flavour out of your Ballantine's Finest whisky, drink it as our master blenders would: by adding a 3 rocks to your whisky. This helps reduce the alcohol content but is ideal for bringing out the aromas and flavour of the whisky

50. COCKTAIL HOUR III

Classic Glen Morangie Savour the best way to enjoy the rich, complex and full-bodied flavours of Glen Morangie, chilled by ice. But not too much. Put one or two cubes in your whisky, it will chill it slightly, melt into water, and then help release all these wonderful aromas and flavours.

When you have a bleeding wound and you put ice, the ice slows down the bleeding same case, ice helps put all the whiskey flavours together. It makes it ease to drink.

ANTOINNE BBAYAGA- GLENMORANGIE EAST AFRICA BRAND AMBASSADOR

51. COCKTAIL HOUR IV

Recommended to those who would like to experience the full spectrum of flavours. The taste is a perfect balance of spicy, nutty and vanilla notes with hints of sherry and exceptional smoothness. Sláinte

ALLAN OGOLA - JAMESON BRAND AMBASSADOR

Jameson Rocks As the title suggests, this is one of the most simple, no fuss ways of drinking Jameson - loved by all the purists out there. It’s the go-to for so many and for good reason: Jameson on the rocks is practically apple juice. The whiskey’s natural flavours come forward, and the chill brings up some sneaky citrus notes. It’s beautifully balanced over ice

52.53.

COCKTAIL JUST BOOZE HOUR V

Ice opens up the whiskey and bring out more of the flavour and aroma. However, the essence of enjoying your whiskey is to stay true to your palate and the best way to know our character is in a taste, however you might like it.

DAVID MWANGI - JACK DANIEL'S EAST AFRICA BRAND AMBASSADOR

Timeless Jack What makes a classic a classic? Being timeless.

Enjoy Jack Daniel's Old No. 7 served over ice. It’s very smooth with a great aroma. It's simple and best enjoyed with a friend.

53. BAR CULTURE

Lunch O'Clock

A

gain, as we always say, Bar Culture is dedicated to game changers. We are in unprecedented times with the pandemic ravaging the hospitality sector. However, with the government hinting on a possible upturn on events clubs have opened up their kitchens as a road to recovery and a way to deal with the fallout.

This has seen some clubs open and for the party oriented Nairobians there could not have been better news.

Plus, ‘partying’ in these times is an unforgettable experience. With the set restrictions and also orders to meet curfew, Kenyans have found a way to bite back the turn up blues and also meet and catch up over a drink.

The delectable kuku fry and pork choma at 1824 back. This has seen hundreds of revellers turn up for their favourite cuisines. Although the restaurant opens from 8 am-5 Pm, Sunday school is back. The Afternoon service will see the flocks allowed to partake their ‘holy’ sacrament. The prices are befitting to the crippled economy.

54.55.

BARBAR CULTURE CULTURE

Jiweke Tavern are open from Monday to Sunday (9am to 4pm). Jiweke Sunday brunch is back, with a special menu just for you. For 800/- only, get to enjoy the ultimate brunch of eggs, sausage, roast potatoes, bacon, toast and baked beans. All this plus some booze and good music too. Mutura is also available so you know it is brunch like no other.

At Milan Kenya they open their doors daily from 8am to 4pm. Sunday brunch is also back, with some changes of course. Apart from the social distancing and high degree of sanitation, they have introduced a new menu too. You have to make your way to Chiromo Road to experience this unique brunch and good vibes

Club Wallets in Utawala is also back to business.

They even have a one of a kind sanitizing booth at the entrance. Get to drink, eat and enjoy good music while still maintaining a safe social distance.

Interesting, right? There is also a sanitization both before you enjoy their array of delish cuisines.

Even as we make history and party unorthodox yet cool ways, make sure to socialize responsibly, sanitize and maintain safe distances to stay safe as we seek to uplift the sinking industry hit by the tight cash flow, high overheads, and a reliance on partying that is pointing in a bleak direction now than ever. Let’s do Lunch.

55. ON THE COUNTER

Men, Just Apologize

I

"

Love language is one of the key ingredients in a relationship. Sly was mad, the "I am Okey' mad and resilint Allano couldn't see that. The devil in the details.The bubble was about to burst and only the 'boyz' could help. One more indoors #Kikao and TED narrates the wisdom of men when they are caught cheating

do not think the boys and I have ever been happier than when the news broke. Football was coming back. I mean the Bundesliga and all the other farmers' leagues were back but this was different. Real football was coming back; from England. The race for Top 4 and a place in Europe is what the league has been reduced to. Those Liverpool lads have won it and they deserve it but no one envies them. I know I do not. You wait for three decades to win the damn thing only for it to be overshadowed by a damn virus. Jamo and Allano even had plans to visit Merseyside for a major celebration but hah. In other matters, if the Champions League comes back we might actually go crazy.

Our boyz group was always busy with us sending endless memes. It was a sort of unspoken competition to who sent the funniest ones; Jamo was winning. Sly and I were having some issues. She had even grabbed her stuff and left to stay at her elder sister's. She had gone through my phone and seen some stuff she did not like. I later came to tell "she had brought this to herself" which I was a silly rookie thing to say.

55 .1

56. ON THE COUNTER

At first, she kept quiet about it and did not even say a single word. Since we live together, we are basically locked up together and the weirdness was hard to miss. I asked her what was wrong. "Nothing. I am fine." If you have been around long enough then you know that when a girl says this, then you absolutely messed up.

I tried calling her for the millionth time and she didn't answer, again. I wanted to solve this without involving the boys but at this rate I was making no progress.

And Sly is one of those really stubborn ones. The boys arrived together both in their Liverpool jerseys. Their happiness reminded me of how long it has been since I enjoyed a premier league title. Luckily Gor Mahia has me covered.

After a quick bromance settled at the balcony. 3 jameson shots each for the anticipated lockdown uplift and 3 more shots for the return of premier league. We like it chilled and on the rocks as Sinatra put it. I loaded the other two botties in the mini cooler reader for a proper Kikao.

"My guy, how did you mess up this time?"

I told them. Allano whistled, Jamo had a blank look on his face.

"How bad were the messages." Allano asked.

"I do not know. It was just mere flirting."

"Ati flirting. My guy you know how Sly is. She does not take stuff like this lightly."

"I know. But why was she going through my phone? Is that trust?"

Allano let out a huge sarcastic laugh. "Ati trust. Ndio maana she has not texted you back."

"What is that supposed to mean?"

"You are looking at things all wrong. Forget the trust thing. Ata she apparently has no reason to trust you."

"Ey Allan tulia, we are here to help the guy not act all condescending."

We downed the first bottle and opened another one.

As the norm, we made 3 more shots to life and good women.

""Have you gone go see her there?"

"At her sister's ? No. She does not want me huko."

They were all surprised and starred at measwere a stupid person.

"You know for a guy who gives great advice, you are pretty bad at this."

"Go see her. Of course she wants you to.

Get off your high horse of morality and trust."

I was silently nodding as the boys poured out their combined wisdom.

"Do not bring up the trust thing. Just go full on apologetic. The good thing is that si ati you were caught cheating red handed."

"The girl is always right my guy. The only way you can use that to your advantage is by accepting this."

"She caught you flirting on text not in bed with someone else.

So don't make it worse than it is."

The wisdom in whiskey lies in every last sip. We had poured out all the best vibes for our brother. Better still, we had even laid an apology chill weekend at Whistling Moran. Apologizing wouldn’t hurt, it would definitely mend the fences and what a win that would be. I knew the right thing to do. Curfew hours were quickly approaching, we wrapped up in our usual fashion- 1 Shot to safe driving.

She had gone through my phone and seen some stuff she did not like. I later came to tell "she had brought this to herself"

"

57. JUST BOOZE

Off- Target H

Shooting stars are for the lucky ones to see. Sometimes you are so close yet so far and I can guarantee it’s not a good feeling. Vulnerability kicks in and hope for better days is what TED narrates after coming so close to win a Malawian damsel.

ow come you don’t write about girls? this has been the weirdest question anyone has ever asked me.

Not weird in a bad way, just a surprising one. I was literally dumbfounded. A couple of many ‘nothings’ ran through my mind. I thought this ‘me not writing about girls’ thing was bad. I also tried to remember the number articles I had written about a lady. A couple came to mind, and I wanted to tell the lady to go read more of my articles. But that would have been rude.

I swear I do not remember how we struck up a conversation, but once we got into it things flowed smoothly.

This Our conversation went like “You are the first person I have met from Malawi…” “Oh, you are the first person I met who makes a living out of reviews.” “Ha ha ha.

Touché.” Blah blah. We spoke for almost an hour before I realized we did not even know each other’s name. I also wanted to start flirting- kindly do not blame me; the vibes were good- but how could I without her name.

Also, if she was anything to go by, Malawians look lovely, It was an honest question. I had bumped into these two really lovely. She looked like Tara from the series Treadlovely ladies in the supermarket parking lot. I was sur- stone, only much wider. prised that they even recognized me, with the mask and all that. Her name was June, the lady who asked about “Oh, I am Otieno by the way, since we are using nationthe girls. With her was her cousin “Sara – without an alities here.” she laughed. It was a spectacular laugh. h”. How could I forget someone who asked such a ques- When she pronounced Otieno she interchanged the tion? Also, when someone recognizes you with a mask vowels and it came out like ‘Oteino’. She asked me to on, they really do read your stuff. I told them I really did guess her name. Men and guess always goes wrong. not know that me not writing about girls was a thing but A couple of minutes later and we realized we both had I promised to ‘work on it.’ to leave. The manager at the hotel must have been irritated waiting for the ‘writer from Nairobi’ – I overheard I was in Mombasa in 2017 to do some hotel reviews. some staff referring to me as this which made me smile.

The good thing about reviews is everyone loves good I wanted to ask for her number but my phone was dead reviews so you get nothing but the best the place has so I gave her mine instead. to offer, from massages to great whisky. A good review is worth more than all that- and once a hotel manage- She never texted, or called. To date, I do not know why. ment gets this, they are very likely to be successful.

Maybe she just was not into guys who walk around with It is on this trip that I met a Malawian lady for the first no well charged phones. Maybe she was not into Kentime. She was having coffee at Cafesserie; I was having yans. Or maybe, just maybe her phone got stolen. a Jameson hot toddy.

58. FITNESS

ASK THE EXPERT NICK OLENYO PERSONAL TRAINER

t s a l B k c Ba

If you suffer from low-back pain the most important part of your treatment is something only you can give yourself – exercise. Our fitness expert NICK OLENYO explains. Given how important the back is we can’t accept any excuses for not exercising it and here are easy exercises for your back.

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ince we're all guilty of either sitting on a chair working the whole day or lazing in bed, the one body part that needs maximum attention is our back. While working some muscles can be a pure vanity project – we’re looking at you, abs – developing your back is an investment in your future.

Cat Stretch Come down on all fours and take a deep breath. As you exhale, push your belly towards your spine, curving your back to the ceiling. Hold this position for a few seconds and then, slowly bring your back down Astrong, well-developed back will improve your work- to normal. outs in the gym and help develop full-body muscle. It Squats provides the foundations for your deadlifts and squat, as your body is able to call upon more stabilising mus- Squats isometrically use both the lower and upper cles, enabling you to lift more. A stronger more robust back, they're a great workout to strengthen your back can resist stresses and strains when bending, lift- spine too. Moving the hips back, bend the knees and ing, twisting, turning throughout the day, but also helps hips to lower the torso and after pausing for a couple in postural positioning. These exercises you can do at of seconds, return to the upright position. home, easily to get you a fitter, more supple back.

Superman Lie on your stomach and slowly, lift both your arms and legs simultaneously, as much as possible. Hold this position for as long as you comfortably can and keep looking straight ahead.

Bridge Pose Lying on the floor, bend your knees and place your feet on the floor. Next, sucking in your stomach, lift your pelvis and buttocks as high as possible as you try and grab the back of your feet with your hands.

Aquaman For this variation of Superman, first lift your right arm and the left leg as much as you can. And when you bring the two down, lift your left arm and your right leg. Do both these movements as fast as possible.

Kneeling Extension Get your body on all fours and lift your right leg and left arm to shoulder level. Hold this position for a few seconds while looking straight ahead. Then, bring the leg and arm down and lift the left leg and right arm next.

59. WELLNESS

Mentally Free

ASK THE EXPERT EVE NJAMBI NUTRITIONIST

Most health advice can be boiled down to simple behaviours, like eating a balanced diet, exercising and getting good sleep. Employees under lockdown are most hit and * employee wellness should still remain a priority for employers. Our Wellness expert EVE NJAMBI gives notes to boost employee wellness

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s the world adapts to a new way of working, employee wellness should still remain a priority for employers. of course, the ideas of employee wellness and remote work aren’t anything new, but under current conditions, this is not remote work. Previously, ‘working from home’ wasn’t quite so literal – it could be working from a coffee shop or the library. It could mean hot-desking or going to co-working spaces. Before, socialising was an optional add-on for all of those doing their eight hours outside of the traditional office. In such an environment, keeping up employee wellness is more essential than ever and here are some of the measures that will allow teams to stay healthy – both mentally and physically – in this fast-changing landscape.

3. Mindful breaks

1. Get Moving

4. Take care of your body.

Staying active is more of a challenge than usual right now. Gyms are closed and virtual training is becoming taxing. With these difficult conditions, staying active is crucially important not to just to our physical health, but for our mental wellbeing as well. Exercising releases endorphins which make us feel good and help us manage stress. Walking is the new norm. Kenyans are taking it to the road and jogging is a serene sight for most drivers in the less busy roads of Nairobi.

Many of us are adjusting to a new way of focusing as we work from home. Creating good, productive work environments are of course important. However, it’s actually equally important that employees remember to take regular breaks. With the sudden shift to remote work, many are eager to prove to their employers that just because they’re not in the office, it doesn’t mean they’re not putting the hours. Unfortunately, this sometimes leads to team members overworking and eventually burning out. To combat this, contractual breaks should still apply. Take a break and let your mind wander.

Take deep breaths. Stretch. Meditate. Try to eat relatively well balanced meals, move your body regularly, get plenty of sleep and highly limit alcohol and drugs.

This will help boost your immunity — and your resilience.

5. Take breaks from the news.

Make sure the information you do get is from reputable and non-sensationalist sources. And evaluate how much is helpful for you to read in a day, and aim to stick to that limit. It can be upsetting to hear about the 2. Get Creative crisis and see images repeatedly. Try to do some other Boredom and loss of purpose are toxic for personal well- activities you enjoy to return some normalcy back to being. Getting creative is one of the best ways to keep your life as much as possible. employees busy with personal projects, and provide the business with great new material to keep driving forward as well.

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