THE SURVIVAL SERIES

EDITORS NOTE

THIS I

6

Issue No.

Cover Photo by Denis Ombachi

1

EDITORS NOTE

Only the fit shall Survive

ISSUE We all have wars to fight. In all facets of our lives, big or small, all important. It really doesn’t require you to be a rocket scientist to realize that throughout history, in all the wars that have taken place only one thing matters in the end; survival. The most important battles that we get to face are against time. January provides to us a fundamentally compatible space to face these battles without pre-emption. A time to reflect on the past but most importantly a time for a fresh start.

A time where the end and beginning merge into a myriad of bliss and promise.

As we lead, we live, as we take control of our lives we act, accordingly and immediately. We get to have more moments where we get it done now and get rid of the long term goals we only use to procrastinate.

January gives us the chance not only to survive but to set ourselves up to thrive.

Welcome to the Survival Series.

A happy new year to all our readers and everyone who was a part in the production of this issue. Our mission in this issue was to inspire a ‘hit the ground running’ mentality

as we begin the New Year.

The festivities may have dented your bank account but we believe that the quality of your dishy experiences is something that we can’t compromise on. The food culture in Nairobi has been quite accommodating and as an appreciation to every person who makes this city an affordable food haven we dedicate Dishy’s sixth issue to you.

Inside we have all the goodies necessary for a smooth running of the sixty days of Njaanuary in regards to food, drinks and the accompanying lifestyle. If you are curious about various ways in which to enjoy simple dishes like githeri we have you covered. Culinary predictions, promising features and all round amazing articles line up this year’s first of many great issues. Also the usual culprits, Jamo and his crew talk valentine’s plans, Grace and her girls draw the line between surviving and thriving and our resident slay queen, Vero, dares to dream bigger.

Enjoy the read and the prosperity of the New Year. Cheers!

Tony Muigai Guest Editor

2 CONTENT

TABLE OF CONTENT

CHEF CHRONICLES

20

FOOD RECIPIE 1

8

MAMA NITILIE

26

KIBANDASKY 28 LOCAL LICKS 53

Dishy Issue 6 JAN 2019. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili.

EDITOR IN CHIEF Amos Wainaina. STAFF WRITER Ted Otieno, Tony Muigai, Faith Chebet, Winny Mbugua.

CONTRIBUTORS Eve Njambi , Mwanaidi Shishi , Nick. DESIGN Sam Kyalo.

SALES INQUIRES Call Dishy 0718529093 EMAIL Info@dishy.co.ke / Tudishy@gmail.com

3 CONTENT WONDER BASKET

35

KITCHEN DELIGHT

4

UNSULLIED 36

HEALTHY LIVING

66

DOPE CONVERSATION

30

ON THE COUNTER

62

DRINKS RECIPE 1

JUST BOOZE

54

WINE WITH ME

42

58

THE CULTURE

36

4 KITCHEN DELIGHT

Bachelor ON A BUDGET

“

The grilling season is here and the ultimate bachelor show off is on. Who’s got the best roast this season?

That, however, is not all the season is about? There are a few things that you need before you ever qualify for the big leagues. Take a sit, let’s review the barbeque ESSENTIALS

5 KITCHEN DELIGHT The holidays are over, sadly. We made merry and added to the moments we cherish.

A great year has passed and a greater one lies ahead. A Swahili saying, loosely translated says, a good day is seen in the morning. In most cases really, the beginning can be crucial in determining what path we will take and there is no fresher beginning than a new year with the glory of all its promises.

Spending can get a little out of hand when in a celebratory mood, thanks to December there was an abundance of that so navigating through the sixty days of January can be taxing. But before you lose your mind thinking about the champagne showers that have you now surviving on the tightest of budgets, remember that we have your back.

With some tips that are generally overlooked but can be the secret to that perfect kick start of 2019.

At this time, eating out is a luxury and your fridge might be reduced to a box of cold air if you decide to stick to the usual shopping plan. You don’t want to miss a meal, so what do you do?

First of all you might need to stock up with cereals. I’m not talking about Weetabix.

I am talking about going to the market and shopping for grains. Get the beans and the maize. There are all kinds of beans if you are keen on variety. The prices are as fair as they can get so get a sizeable portion. Once you get back to your kitchen, boil them, let them cool for a couple of minutes and store them in your fridge to keep them fresh. Freezers will preserve your grains longer. When it comes to preparing the meal you can spice it up by trying on some new recipes, available on our digital platforms and other platforms as well. Perks of being 2019, right?

Buy milk from your local vendor as opposed to processed milk. Buy in small portions as it has a shorter shelf life compared to it’s cousins from the supermarket. Remember to boil it too before you store it in your fridge.

The maize grains you brought from your favourite market can also be taken ground into flour for that rich Ugali. Or porridge for breakfast to set you up for those long days. Ugali is probably the most wholesome meal in the world but it can’t be had on itself. As you get back to the city from the country, carry with you a tray of eggs or two and some greens.

Kales, terere, managu, spinach and any other that you might come across. In the first week your fridge will look quite strange, there might not be the characteristic red of meat that was there last month but you will get the hang of it.

You might need to learn how to prepare some of this dishes. Since you won’t be going out much anyway, call Linda and ask her to come over and help you out the recipes. By this time January will be already half hacked.

Noodles are another way to go, they are easy to prepare and can be a great accompaniment to your breakfast. Alongside your eggs.

Noodles too have lots of ways to be prepared.

Here are some recipes for you.

I doubt the person who will stop reggae will show up in 2019, so next to your spinach save some space for a bottle of whatever you drink.

Whip up some cocktails for you or any guests that you will be having for the nights that will be spent indoors. Have a wonderful year and remember to keep it Dishy!

6 CHEFS ON DUTY

Chefs on duty Sophia Musoki

Mama nitilie

Chef Bennette

Mary W. Plancherel

Cecilia Irene

Dennis Ombachi

TRIED + TESTED

7

ENJOY IT ALL

Served YOU GOT

FOOD WORTH

f quick x

Celebrating #sodishy

8 FOOD RECIPE I

Photos by : Mary W. Plancherel

Kaimati

INSTRUCTIONS

Kaimatis are an indulgent Kenyan Coast specialty where by, gooey dough balls are coated with sensational syrup. In addition to tasting heavenly, they are also extremely easy to make. As a way to survive this January season Kamaitas and Mandazis are a preferred choice to Bread. Simply because in one cook, you can prepare a lot of Kaimatis or Mandazis to last you a whole week.

The cost effectiveness is immense as it also cuts down the budget of margarine and zest for those who can’t do plain slices of bread.

In a mixing bowl, add all ingredients and mix very well till the batter becomes sticky. Cover and set aside for 1-2 hours to puff up In the meantime, prepare the syrup by;Adding sugar and water in a saucepan and bring to a boil. Lower the heat and add lemon juice and cardamom then simmer till it’s sticky. The syrup should coat a spoon when ready.Remove from heat and set aside to cool completely In a Karai, heat 2 cups of vegetable oil and using a spoon, drop dumplings in the hot oil and fry till golden brown Finally Drop in the ready dumplings in the syrup and coat them for one minute (the longer you leave them the more syrup they’ll absolve hence becoming very sweet)

Ingredients 1.1 cup all purpose flour 2.½ cup natural plain yoghurt 3.½ cup water 4.1 teaspoon instant yeast 5.1 teaspoon sugar 6.1 teaspoon cinnamon powder Ingredients for the Syrup 7.1 cup sugar 8.1 cup water 9.2 tablespoons ground cardamom 10.1 tablespoon lemon juice 11.Grated lemon rids (optional)

9 FOOD RECIPE II

Photos by : Mary W. Plancherel

Kaimati Ingredients

For the dough

3 cups flour 1 and 1/4 cups water 1/4 cup coconut powder 1 tbsp margarine 1 tbsp yeast 1/4 tsp ground cardamom INSTRUCTIONS

Cover the dough and let it rise. Next roll the dough and cut into squares or diagonals.

Deep fry them until they lightly turn colour. Keep them aside to cool.

Ingredients For the sugar Put all the ingredients in a mix- syrup: er and mix until you get a soft 2 cups sugar 1 cup water dough.

INSTRUCTIONS Icook the syrup until it becomes sticky a bit and Remove from heat.

Take a big pot, place it on a medium high heat stove and put half the cooked syrup.

When the syrup starts bubbling put half of the cooked mitai and gently flip them around until the syrups coats dry on the mitai.

Enjoy with tea.

10 FOOD RECIPE III

Photos by : Denis Ombachi

MATOKE IN COCONUT STEW X MCHELE INSTRUCTIONS

Prep clock: 10 minutes Cook clock: 25 minutes

•Wash and peel your bananas.

Chop them into desired shape (optional) and let them soak in salty water completely submerged so as not to oxidize (turn color)

Ingredients

•Chop up your veggies, tomatoes, onions and the coriander.

1.8 Green Bananas ‘Matoke’ 2.4 tomatoes 3.1 red onion 4.1 cup coconut milk 5.2 cups chicken stock(optional) 6.1 bunch coriander 7.Salt&pepper to taste

•Heat up two tablespoons of vegetable oil over medium high heat and cook your onions until soft, fragrant and translucent. Add tomatoes and cook down until completely broken down into a smooth and consistent paste.

•Add in your bananas and fry for a minute or two before pouring in the coconut milk and the chicken stock or water then bring to a boil.

Let it simmer for about 20 minutes until cooked and stew has thickened to your liking.

•You can add in some more water or stock to adjust the consistency of the stew.

•Season with Salt&pepper to taste then Add in the chopped coriander,turn off the heat and serve hot with a side of choice.

11 FOOD RECIPE IV

Photos by : Denis Ombachi

UGALI MAYAI INSTRUCTIONS

Prep clock: 7 minutes Cook clock: 8 minutes INGREDIENTS 1.10 ‘kienyeji’ eggs(free range) 2.2 medium red onions 3.4 ripe tomatoes 4.1 bunch coriander leaves 5.Salt to taste

1.crack open your eggs in a bowl.

Whisk up the eggs until all the yolks have broken down and are incorporated with the whites.

2.Finely dice your onions and chop up your tomatoes 3.Over medium high heat,heat up two tablespoons oil in a frying pan and sweat your onions.Let the onions be fragrant without necessarily browning them 4.Add in your whisked eggs and stir using an outward inward motion for about two minutes until the eggs are set and lumpy.Sort of the boarder-line runny scrambled eggs you get served at restaurants.

5.Move your eggs to one side and add in your tomatoes on the other side.Cook the tomatoes for a minute until they start to release their juices.Fold your eggs and tomatoes together and mix until consistent and all the egg has been kissed by the tomato purée 6.Cook for about a minute or two before chopping in your coriander leaves and take it off the heat.

7.Serve with hot ugali with a side of your favorite vegetable green.

One of the few foods out here that can genuinely be classified as a super food has to be the humble egg. Forget all the fads and the new super food trends that are popping up left right and centre, an egg is loaded with all the good stuff needed in our diet making it a readily available source of nutrients that doesn’t break the bank.

12 FOOD RECIPE VI

Photos by : Sophia Musoki

Chapati & Madondo Happy new Year dear readers!

We are starting off the year with great comfort food.

If you live in East Africa, then you most certainly have eaten the hearty tasty combination that is chapati and beans. We even have a slang term for it: Kikomando. I cannot count the many times I have had kikomando for supper after long days of work with no desire to cook. Guilty I know!

But let’s be honest guys, flaky soft chapatis doused in a rich creamy bean stew with possibly a side of velvety avocado is what dreams are made of.

The definition of comfort food.

I could go on and on but I am

( Beans) - #Chapodondo used to boil them) 3.2 Large tomatoes, diced 4.1 Large onion diced 5.1 Clove of garlic, crushed 6.Salt and pepper 7.Palm oil (the orange kind)

just going to let the pictures speak for themselves.

1.Make sure the beans a preboiled till soft and tender.

2.Don’t discard the water( stock?) used to boil the beans. It will help thicken the stew.

3.A slow simmer always produces the best stew with cream on top!

INGREDIENTS 1.2 Cups Beans, boiled and drained 2.2 Cups Bean stock (the water

INSTRUCTIONS Place pan on high heat. Add the oil and onions. Let the onions fry till translucent. Add the tomatoes. Let them cook till tender. Keep stirring to avoid burning. Add the beans, salt and pepper and keep stirring.

Next add the bean stock. And let it boil. Once it has boiled, reduce the fire and let the stew simmer down till almost all the water is reduced to half and has thickened well. Remove from fire and serve with your delicious chapati.

13 SURVIVAL SERIES

GITHERI MAN? GITHERI WOMAN? GITHERI LIFE Githeri is undeniably the most famous budget food in Kenya. Nothing, absolutely no other food has the edge on Githeri when it comes to pocket friendliness. Maize and beans really come through when you are in need.

And you definitely need someone to come through for you in this survival series called January.

“Most complete meal in Kenya must be Githeri. Otieno Ted takes takes us through githeri eats from the kibanda to a house hold level to bring us a 7 full meals to enjoy githeri.”

Lunch, for me is the most essential meal of the day.

Forget what the told you about breakfast, and listen to me dear. Lunch, especially when in this grinding season is of utmost importance. You need to give lunch the respect it deserves. Lunch is the connection between morning and evening. If you are drained during the morning, a nice lunch gives you all the energy and morale you need to hustle on. Who doesn’t need that this January season?

Being budget friendly Githeri is just the lunch for you.

You can have Githeri in so many different variable ways. However you like it. You might decide to just fry it using only onions. Nothing else. Just your boiled up maize and beans, some cooking oil and you are good to go. Easy right?

You can also fry up your Githeri with tomatoes and onions.

The old fashioned way. Whether you decide to add up some soup, the choice is yours.

Some people also, mix up Githeri with other foods. Githeri with rice is a thing yes. You cam also go with Githeri and meat, or Githeri with some greens i.e some sukumawiki. I must advise you though thi not for the feint hearted, but my friend Githeri always works.

Avocadoes and Githeri are a match made in heaven too.

Fry up your Githeri nice and mash up some avocado in it and you are good to go. Githeri also goes well with kahawa or tea. I would advise youto go with black tea and Githeri. You will be smiling your way into the second half of your day. Oh and for those trying to shed some weight as a New Year’s resolution try some githeri with some citric acid strong tea.

Whether you decide to hit your local food spot or cook up your own Githeri for lunch, you are most definitely spoilt for choice. And it is not many areas that will have you spoilt for choice this January.

Have some Githeri for lunch and keep your day rolling on without having your pockets ortummycomplaining.

Avacado Is Bae

14 SURVIVAL SERIES

“A ‘jack ’ of all trades they say… that’s just perfect description for Avacado, Felix kavii tells us much about how avocado just cuddles around each and every meal. “

“A ‘jack ’ of all trades they say… that’s just perfect description for Avacado, Felix kavii tells us much about how avocado just cuddles around each and every meal. “ Multi tasking is known to be a women thing. It has been said that men can’t just do it. Plain and simple. Multitasking is a skill, and one that has to be appreciated to the maximum. Thus being a food magazine, you might be wondering where food and multitasking come together. Well wonder no more.

Just as there are queens and kings at multitasking, we have a multi applicable fruit. Avocados!!!

These babies can go with anything, and I mean literally anything. When it comes to food nothing can beat avocados. They are the sole dictators of multi applicability in this industry. You can have avocados for breakfast, lunch and supper and you will not even feel that you have had enough of these.

Here is a list of foods, from breakfast to dinner that go well with avocados.

For Breakfast, just keep it simple with avocados and bread. Apply the avocado on your slices of bread, making a sandwich and you are ready to go. You can have this with a cup of tea or a

15 SURVIVAL SERIES glass of juice. They say you need to have a heavy breakfast; with this you are guaranteed a heavy and healthy breakfast. Kickstarting your day in style.

For lunch you are going to be spoilt for choice.

When you go into your kitchen and find an avocado. Just find whatever food is there. If you choosento have githeri then just mix up the avocado in it. The taste is heavenly and the cost is quite cheap. You can also have your avovado sandwich from morning for lunch. An avocado sandwich is definitely worth being lunch too.

If you are having rice for dinner then just mix up the avocado in it. Whether it’s rice and beans, or potatoes then you are ready to go. Ugali is also quite compatible with avocados. Ugali and sukumawiki in fact are the best to have with these green babies. The taste is literally out of this world.

If you feel fruity you might as well just mix up some avocado with some chopped up bananas.

This mixture never dissapoints and can act as dessert. Yes you heard right, dessert. Avocado is that multi applicable.

It serves everything. If avocado were human they’d be those rare guys who you just have to love.

Those guys you can’t hate. That’s an avocado for you.

www.saipeifoods.co.ke

16 SURVIVAL SERIES

dishy njaanuary

Survival Guide The infamous January guy is here, finally. And after a heavy spending December holiday where you probably broke the bank, your pockets are a bit drained. To survive Njaanuary you need to be wise. And here at Dishy we will help you make the wise decisions to have a smooth ride this month.

Shop at home first. Designate one week to use up perishable stuff before they expire. Do this before you go shopping so as to avoid buying what you already have.

Stocking up your fridge is the most essential thing to do, but first is your refrigerator running. Most people overlook this but please don’t. have your fridge checked to ensure it doesn’t come to haunt you in the middle of this gruesome month.

Stocking up a fridge isn’t just buying stuff and throwing them all in there. No. you have to buy the essentials. We are aiming to save up on money and this will certainly help. You have to avoid eating out or ordering food as it will prove costly for you. With a fully well stocked fridge you will always fight the urge to eat or order out. In the back of your head you will picture your full fridge which you spent valuable money on.

Buy milk. Lots of milk and milk products i.e. yoghurt and cheese. Put that fridge to good use. Your favorite fruits and veggies should also be in there.

This is a no brainer. Every fridge needs an assortment of fresh fruits and vegetables. FYI; carrots, cabbage, kales are all vegetables that last a super long time in the fridge; and January is a really long time. If you are not a huge fruits/ vegetables fan then pick a few that you can enjoy, and stick to what works. Avocados will never fail you. Remember, we are trying to survive here.

Eggs, Eggs and more Eggs. Eggs are egg-ssential in the kitchen, whether cooking or baking. Picturing a kitchen without eggs is horrific. Great for breakfast, for adding a fried or poached egg on top of a meal / soup, for hard boiling and scattering over a nice big green salad.

Monitor what you throw away. Most people do not realize how much they throwaway. Keep track of how much leftovers you threw away, or just stuff that spoilt before you ate it. You might need to adjust how much food you prepare or how much you buy.

Leftovers are also essential survival tools. Yes, quite essential. You can avoid making breakfast and warm up leftovers for breakfast. Your microwave comes in handy here. Who said that rice and beans from last night can’t act as breakfast. You might as well just mix up your leftovers for a meal, i.e lunch. Mix up that rice and that cabbage that are in your fridge and you have lunch, or supper.

Survival is the name, remember?

Avoid outdoor eating. This is why why stocked up our fridge and food supply, remember? Why go out for breakfast when you can just mash up some eggs and make some tea. These small deeds add up to saving you loads of money. Plus you will find yourself improving your cooking skills. And as they say you are the judge of your own food. You might as well decide to mix up some foods. Be all experimental. You can make ugali and mix up the cabbage with sukumawiki, or spinach and sukumawiki.

You are the chef, make it how you want it, or how you have always wanted it More in house drinking. If you cannot avoid grabbing a beer or two with the squad then you have to avoid going out more. Whenever you go out you will most definitely spend more than you need to.

Buy your liquor, whether it’s beer or whisky and just have a good time at home. You will find yourself saving considerably well.

17 SURVIVAL SERIES

“

Tips For Dining Out

In January, pre-gaming includes food too. Eating a small meal first then ordering a smaller, more affordable dish later is a good option

With the New Year comes January, the month that never seems to end with the financial strain that is dragged on from the holidays.

Worry not, here are a few tips to ensure a smooth running month with all the dishy goodness to celebrate this beginning.

First of all if you are a fan of dining try dining out on a Monday. Many restaurants offer significant discounts for eating out on less popular days. Mostly at the beginning of weeks.

Towards the end of the week and weekends the prices can be a little brutal.

This also applies for major holidays. Postpone major holiday meals. Restaurants often insist on expensive set menus on holidays. Dine out on another day in the same week and you’ll likely save a packet.

As you are planning to go out you might want to consider going for lunch rather than dinner.

Lunch menus tend to be cheaper than the ones used for dinner. Find a buddy and take advantage of two for one deals. Read as Happy Hour. Sharing is not just for social media.

Pair up with someone special. By special, we mean someone who likes the same things as you do. Split a pizza or share a platter.

If you will be adding any sides or sauces to your dish ask if there will be any extra charges, don’t be shy. In fact go further and ask the waiter for any daily specials but be sure not to succumb to social pressure when he/she asks, “Still or saprkling?”

In January, pre-gaming includes food too.

Consider pre-eating . If you don’t want to miss out on an outing with friends, but still need to make rent, eating a small meal first then ordering a smaller, more affordable dish later is a good option. Fruits like apples and bananas have a high fibre content that keep you ‘full’ for some time.

And just because a restaurant has dated décor doesn’t necessarily mean the food quality is poor. Fancy interiors cost a dime – and menu prices will reflect that. Check how many tables are busy at dinner time. A full, poorly decorated restaurant is a great indicator of delicious, affordable food. Keep an eye open When it comes to drinks the most cost effective way to handle it is buying your own bottle. Take your own wine or whisky, drink at your own pace.

Split sides. If they’re extra or if you don’t normally finish your chips – it’s worth asking your dining companions to go halvies.

Some restaurants allow for customers to take away the food they weren’t able to finish.

18 SURVIVAL SERIES

Cheapthrills So let’s be frank here and unveil the struggles that come with January but we still have to keep our heads high, live life and balance the act of lifestyle.

Broke January comes with a lot of expense but this doesn’t mean our loved ones are closed in the shelves for brighter times. No! love has to be shared and quality moments have to be shared. That’s where we forth bring the you the perfect combo treat from steers who remind you that life is purple on the grilling side. With steers, their mouth-watering burgers and lots more flame grilled delicious meals whether you’re looking for a hunger-busting meal or something light and yummy come for a reasonable fee.

Its indeed the place to go if you want a great tasting flame grilled burger packed with flavour and wholesome goodness all packed with crazy offers that sees one enjoy such deals throughout the week.

With deliveries available it’s safe to talk about Cheap thrills this January. The steers offer for 2 Prince burgers at only 300/- is one offer that is non resistible.

The treat dubbed Wacky Wednesday comes in handy all day with the special bbq sauce from steers. It’s a perfect combo when paired with a bottle of soda.

Indeed nothing beats wacky!

YOUR

ULTIMATE

BAR & RESTAURANT GUIDE w w w. d i s h y . c o . k e

20 WONDER BASKET

PLUG IN WITH

Sharon

In your own words who is Sharon?

Sharon is a radiating ball of energy and good vibes with an unmatched passion for everything food. I have the utmost respect for my cravings that I settle fair and square. I strongly believe that through food, so much can be learnt with regard to different cultures and that food is responsible for all the happiness that goes around the world.

What inspired you to get into food and photography industry?

My passion for food comes from my mother. I have grown up watching her spend most of her life in the kitchen cooking and sharing so many homemade meals with my family. This sparked my interest in food and eventually became a hobby that I am very passionate about.

Describe to us what ‘haveyoueatenhereke’ is all about?

Have You Eaten Here – Kenya is the first foodie community in Kenya that is for foodies and by foodies. The platform helps foodies discover and experience different cuisines in Kenya.

The next time you eat out or cook up something at home tag @haveyoueatenhere_ke and the picture will be reposted on the page and save another foodie’s life.

By estimation, how many recipes do you think you have made?

1, 2, 3, 4 so many. I love experimenting and pushing boundaries when it comes to food. The list goes on and on.

What dish have you enjoyed preparing the most?

I love cooking anything chicken: wings, curry, grilled. You name it, I will go crazy and all out. Of course paired with potatoes, in case you didn’t know warus (potatoes) are my love language.

What’s your favourite cheese-based recipe?

The classic grilled cheese sandwich. This is definitely my favourite because of the versatility that there is to it. Literally anything can be added to the sandwich: chicken, eggs, bacon, ham. It can never get boring.

They say cheese on anything is a win, what do you consider your best pair?

I agree cheese on anything is a win but have you tried cheese with your favourite glass of a Cabernet Sauvignon? You will thank me later. Cheese and wine are a pair destined for a forever happily after.

21 WINE WITH

Breaking the Rules

“

No girl should break the second rule. It shutters the girl code. Read through as Ivy tells how Vera goes behind the curtains to break the second rule of being a number two’

They are back in town, everything went as planned in Nakuru; the wife was happy, and so was the mistress. Taking both of his women to one town for the holidays was a huge risk; and who is more of a risk taker than Frank? He had promised Vera that he’d pay for her new South B apartment for the Nakuru trip. It was win-win situation, as it almost always was. Frank had played his cards right. Veras friends couldn’t wait to have all the udaku of all that had happened.

What happened in Naksvegas was definitely not staying in Naksvegas. Besides, who doesn’t love love updates? But even as Frank was treating both his lovelies he didn’t forget his main priorities; his kids. He’s always taken care of Vera but this time he’ll have to cut off some financial support. Not that he didn’t have the money to afford both sides, but this was different.

Vera cost a lot, his kids cost a lot more. Vera would be so pissed but she could handle it, or could she?

Frank called Vera to meet and talk some things through, so Vera agreed as always. Instead of them meeting at some fancy place she suggested that he should come over at her place. Frank was there within two hours. Seeing Veras face made Frank forget for a second there how tight things were at home and how they were about to be with Vera. Frank showed up with a bag with two bottles of Belaire and a Teddy Bear with a sexy smirk on his face. This guy knew how to be romantic in a storm, Frank was a natural. She smiled and gave him an inviting yet so tempting kiss, but that’s not what had brought him here; they had to talk. He slowly pushed away from Veras tempting lips, and she immediately knew that something was amiss. Frank explained himself or at least tried to that he’d have to cut off some money due to some family obligations, "Sasa saa hizi Im no longer a priority to you?" She spat out.

Vera was already prepared by her friends psychologically, there’s no way a married man will put you first and neglect his family, and they’ll always come first. She understood the first rule of being a side chic; YOU ARE A NUMBER TWO!! So why she was mad and heartbroken was a mystery to her. Frank was different. Yes she was always number two but the lad had treated her right. He loved her, didn’t he? He did. He himself told her that, during several of

their behind closed doors romantic escapades. Her reaction was his expectation and seeing drama looming from a far he decided to leave , promising vera all will be okey.

After Frank left, Vera tried to blend in what he had said but nothing added up. She burst into tears. She had to pay Having no one to talk to, she called Ashley who was always available for her. Besides, no one enjoyed Franks benefits to Vera like dear Ash. Vera needed a shoulder to cry on and Ash needed to know whether she’d have her friends support this Njaanuary semester in campus. Plus they would have a new chill spot at Veras new apartment at South B, would they?

Ashley came over they had some little chat. She was immediately alarmed just a couple minutes into their girl talk. Even though they were all sad, those bottles of Belair did just fine to cusion the situation. Vera poured them both a glass as tears clung in her eye.

“Frank treats me better, they’ll never be like him, he treats me like his wife, you know?” Vera burst out.

“What do you mean like a wife? Now don’t get that wrong. His wife is his wife and you are you.

It is how this works, remember?” Ash corrected her with a stern note in her voice.

“No!! Ash you don’t understand girl. Frank is different. When were together it’s just different. I cannot have that anymore.”

“Wait, so did he break up with you?” Ash was a bit worried now.

“No. We haven’t broken up. It’s just amesema hell have to treat Jennifer and the kids a bit better this month. Ati they are his main priorities. ” “And what more do you want? Hajakuacha. He is just tied up for the moment. Si it is just that ama?” Ash asked. She did not like where this was going to. And the next words that Vera blurted out confirmed her fears.

“Don’t you get it?!! I want to be her!! I want him to love me the way he loves that damn Jennifer.

I want to be a main priority.”

Ashley knew immediately. She knew that Vera was at a point she was never allowed to be at in the first place. Vera had broken the second rule of being a number two; SHE HAD BECOME TOO ATTACHED. And in this industry, being attached is a very dangerous thing.

It was a point of no return.

22 DISHY DELIGHT

Up &About FOOD JOINTS

Speaking of food on a budget, Dishy Team brings you rich menus of delicacies with exceptionally tasty meals well below 1000 bob for amazing treats. There are havens in the city where you can comfortably eat and even treat a group without denting your pockets. The levels of quality and food served is obviously worthy.

KILIMANJARO JAMIA Located at Kenwood House, Kimathi Street, this is a very iconic joint in the CBD. The ambience and interior is quite amazing. A blend of Arabian and Somali culture upon entry ensues some diversity. The seating arrangements is very spacious.

Their main meal is lunch Somali style. Otherwise you can eat Ă la carte. The menu extensive and so are the portions. As is tradition, most meals come in platters. Suitable for group and almost too much for an individual. Their Arosto, Biriyani and milkshakes are amazing.

ALYUSRA Located at Kenwood House, Kimathi Street, this is a very iconic joint in the CBD. The ambience and interior is quite amazing. A blend of Arabian and Somali culture upon entry ensues some diversity. The seating arrangements is very spacious. Their main meal is lunch Somali style. Otherwise you can eat Ă la carte. The menu extensive and so are the portions. As is tradition, most meals come in platters. Suitable for group and almost too much for an individual. Their Arosto, Biriyani and milkshakes are amazing.

23 DISHY DELIGHT

Photos : Trip Advisor Courtesy

BIG KNIFE DONER SHAWARMA Located at Kenwood House, Kimathi Street, this is a very iconic joint in the CBD. The ambience and interior is quite amazing. A blend of Arabian and Somali culture upon entry ensues some diversity. The seating arrangements is very spacious. Their main meal is lunch Somali style.

Otherwise you can eat Ă la carte. The menu extensive and so are the portions. As is tradition, most meals come in platters. Suitable for group and almost too much for an individual. Their Arosto, Biriyani and milkshakes are amazing.

MARU BHAJIAS Aside the normal fries joints in town this low key stall located at Fourth Parklands Avenue Diamond Plaza, Nairobi offer perfect quick bites for the guy around town. Their bhajias are uncontested in the area. These treats are served piping hot with either fresh chili or tomato chutney for only 200 bob a plate. The freshly squeezed sugar cane juice to go with the bhajias is probably their perfect pair.

24 DISHY DELIGHT

AZURI CAFE AND RESTAURANT Located on the first floor of Imenti House, Moi Avenue is an African themed restaurant, Azuri Café, just off street level. The food and service is top notch. Their portions are good and fulfilling. With a wide array of food borrowing a menu and some tips from the African home the food is wholesome. They also serve a nice variety of grilled fish and chicken. Try their chicken biriyani for only 350 bob and thank us later.

GREENVIEW RESTAURANT Located at Tubman Road, Nairobi just opposite Jamia Mall, this haven is largely described as the chicken and fish fingers parlour. Word on the street is that they have the best fish and chicken fingers around town. Their prices are also friendly. With 300 Ksh, you enjoy a plate floated with a mountain of fish or chicken fingers, flanked by a side of either rice, chips or mukimo. Their signature dish fish fingers and chips is a must try and don’t worry if you don’t finish your portions, we all barely do. Luckily they allow take away.

25 DISHY DELIGHT

HEAVENLY Located on the first floor of Imenti House, Moi Avenue is A+ customer service. Let’s give it to them. Located at El Roi plaza, Tom Mboya Street, above Coop Bank this food is nothing like the rest. The ambience will have you forgetting there is a busy street right outside. The restaurant is very clean as well. Worth a try is their burgers - succulent and fresh, their masala fries are out of this world, a winner for sure. The spices blend in so well. Their offers on pizza cut across the whole week and are very filling!

Fresh food guaranteed as they start making the food from scratch when you make your order. Great value for money. We recommend their honey glazed wings and finally taste a little piece of heaven

SWAHILI PLATE Located along Muindi Mbingu Street, Nairobi. It’s great for food from the Swahili culture, which includes seafood, coconut sauces and spicy curries. The chefs put in a lot of time into the marinating and slow-cooking. The meals are an amazing value starting at about 350 bob.

The portions are fullfilling. Visit the place for breakfast and order the mbaazi. It’s lentils cooked in coconut served with mahamri, a fried dough ball made with coconut milk and cardamom. You tell us how it tastes.

26 CHEF CENTRAL

Escaping

to the unkown Tell us a little about yourself and what is foodescapades?

My name is Cecilia Irene Auma Odaro. Currently finishing law school at Catholic University of Eastern Africa.

I’m such a sucker for amazing food I live for good food, so much that I can wake up in the morning just thinking of a breakfast recipe to share with people. Food escapades came to my mind because I wanted to create an avenue where, if you feel like you want to escape and go to a beautiful place and have amazing food, amazing cocktails, an amazing night out, or even if you want to treat yourself you can get a recipe from my page make that exotic dish even from regular ingredients and feel fulfilled. So, I’d say food escapades is that happy place for foodies. Those that love to eat out, cook indoors, for the cocktail lovers, and for those that love a beautiful night out.

27 CHEF CENTRAL What set you on this path of the foodie adventures?

I was always passionate about food since I was in high school. When I got to join social sites like Instagram, Facebook and Youtube I realized I spent hours on end watching bloggers recipes and trying them out. I realized that it is an art then I started trying out new recipes by myself in the house while viewing channels like Food Network and Tastemade. Kenyan bloggers’ posts helped me too. I could always sit and watch Pika Chakulas blog and it had me in awe and wondering why shouldn’t I share my newly created recipes?

What is the best part about what you do?

I learn new recipes almost daily. Trying them out and sharing them with people is exciting for me. I get so excited when someone replies to a post on a recipe asking more about it and especially when they try it and tell you how much they enjoyed it. It makes me happy. Let’s not forget eating the food too, I love food so I definitely will enjoy the eating part. Like they say good food is a good mood and who doesn’t enjoy a good mood?

Other than food, what other hobbies do you partake in?

Fitness, I love to work out. I enjoy early mornings at the gym, it refreshes my mind and helps me relax.

I was thinking of expanding food escapades to not only deal with food but also with health and fitness.

I’m still working on it and hoping to share my progress in the future.

What is your favourite Kenyan dish to prepare?

My favourite dishes to prepare are coconut fish curry with mchicha and chicken and egg curry with ugali, of course.

What has been the greatest highlight of your foodie career?

I would say the greatest highlight so far was working with Nikon Kenya and other bloggers at Rocomamas in village market. It was such a great experience for me.

Of all cuisines which recipe has been the best you have had up to this point?

The jacket potatoes stuffed with ham and cheese.

I decided to try the recipe and the potatoes were so heavenly I couldn’t get enough of it. I didn’t even capture the picture after it was from the oven.

Everyone finished them in a second. It is a recipe I can do over and over again.

What can you say is your greatest motivation?

I dream of having my own beautiful restaurant someday. Where I can sit all day and create meals of my own, serve people and watch their reaction to meals they just had.

Food escapades is still young but I want to work hard and build my brand to be bigger and better for everyone to enjoy it.

appreciating masters of art

#Soo Dishy w w w. d i s h y . c o . k e

28 FOOD STYLING

Incredible Moments

29 FOOD STYLING DENNIS OMBACHI •International rugby player •2016 Olympian •Food blogger •Fitness enthusiast Sharing my story a mouthful at a time

Photo By : Denis Ombachi

INSTAGRAM @ombachi_dennis TWITTER @ombachi13 SNAPCHAT ombachi wemenshouldcook.com

30 CHAI TALKS

Perfectly Brewd for fitness

Who is Eve Okinyi?

I am the Founder of Eveal Health and Fitness, Ms. Kenya, a health and fitness guru, a motivational speaker, personal trainer, trained teacher and former banker.

Tell us a little about Eveal Health and Fitness We provide tailored food plans, workout plans and nutritional advice that takes you to your next level.

We take pride in mentoring and training individuals through their fitness journey. Most health and fitness principles can be directly applied into all facets of our lives from succeeding in business to our day to day life. We guarantee a personalized service because your success is our success.

What inspired you to get into this lifestyle?

Mostly my husband, but also the need to stay healthy, look ‘good’ and love myself more as I age.

Do you prepare your own meals?

Yes, I do..

What is your favourite Kenyan dish?

I am torn between wet fried fish and chapati.

How do you like your tea?

I like my tea properly brewed.

What significance does tea have to your life as a fitness enthusiast?

I love the energy kick especially if I take it before my workouts.

How often do you drink tea?

I find coffee in my hands more than tea, just because I love my tea properly brewed.

31 DOPE CONVERSATION

dope

conversation

Nothing like a good ‘ol hearty Kenyan meal to start up 2019. Irene Cheptap takes us for a dishy escapade with some lunch treat. It’s time for #Kitushwari2019 thanks to Unga wa Dola. Well It’s (Matumbo X UgaliNaManagu with an avocado for lunch. Irene ticks her box with some managu to maintain the burst of colour for the matumbo. Who is boarding? #LetsConverse , how best do you cook your Ugali- Matumbo? #Letscookwithdola

Photos by : Irene Cheptap

with Irene Cheptap

IngredientsRecipe by Irene Cheptap 5.If fully mashed your Matumbo 1.Wash your Matumbo thoroughly, is ready, add hot chili to spice it then boil them with lemon to eliminate up and stir. the foul smell Serve with HOT UGALI cooked easily with #Ungawadola to get 2.Put enough oil in the pan for few minutes to make it hot then add the the soft Ugali and its’ vibrant white colour and accompany matumbo with some managu and avaca3.Let it cook for 15 minutes then add do. your onions 4.Cook for few minutes then add hohos ,after few minutes add tomatoes and cover to let them mash

32 KAHAWA JOINTS

CHIT-CHAT OVER

Kahawa

“Our Dishy team brings you the top Joints to have a chit chat over a cup of coffee around and at the outskirts of the CBD.” Kenya is a tea and beer drinking country. The holidays are over and so we will ignore the beer bit. It is time to hustle and grind. Work is back, which means a lot of meetings too. If you are looking for a place to have a nice business meet while enjoying some quality Kahawa at affordable rates, then look no further. From the decor to the Café macchiato, Cappuccinos and Espressos, our coffee houses have come a long way and make up some of the best, most impressive meeting points for business and pleasure alike. Here are some top coffee places in Nairobi that are definitely worth visiting.

Artcaffé Stunning art, outdoor balconies, a full cocktail bar, the delightful bakery, tasty meals and groovy music make Artcaffe the perfect place for both business and leisure meetings. This place is famous for some of the best coffee and pastries in the city under the sun. With eight locations in Nairobi, you are therefore spoilt for choice.

The Mug. Located in the busy Central Business District of Nairobi, The Mug is just the perfect spot to relax and unwind in a ‘storm’. The Mug found in an ideal spot and is easy and fast to reach for a quick meeting. It can however get busy at times, but is worth the wait.

Urban Grind Coffee & Grill

Nairobi Java House.

Found in an office building along Uhuru Highway, this coffee place is a hidden gem.

It has the aspects of being both a coffee shop and grill offering a wide variety of good coffee including cappuccino, mocha and more while still having some chefs prepare specially grilled meals.

Which coffee house in Nairobi is more famous than Java House? Being one of the first coffee shops in the city, Java is home to some of Kenya’s best hand roasted coffees.

If you are in the mood for some real Kenyan kahawa, good ambience and a nice meeting place, then Java is the spot for you.

33 KAHAWA JOINTS

Pete’s Café & Burrito Heaven.

With Pete’s Café here, there is no need to go to Mexico to enjoy authentic Mexican food. But even better they offer a wide selection of caffeinated beverages. The tastefully decorated establishment makes Pete’s the ideal spot for a meeting. Order their famous burritos along with a café latte or a café mocha.

The Bronze Roof Café.

There is no better way of having a meeting than having some good quality coffee inside a glamorous coffee shop surrounded by bronze art and a lush garden, all at a fairly budget price. Well the Bronze Roof Café provides just that. Located at Kifaru Lane along Lang’ata Road, the presence of art and nature creates a serene vibe, which makes the place the perfect spot from the city’s bustle.

Jade Coffee & Tea House.

Open daily, this place serves the most delicious breakfast, light lunches and snacks combined with exotic teas and coffee that every coffee lover will love.

Situated in the heart of Spring Valley, it provides an out of the busy CBD vibe and you can have a nice meeting here. Enjoy your coffee on the terrace or inside the artistically designed café.

Café Brasserie.

This place provides a nice meeting place outside the always buzzing central area of Nairobi. It is found at The Village Market along Kiambu Road. Their menu has you spoilt for choice with a wide variety of coffee, pastries and even delightful pizza.

Kaldis Coffee House.

Located along Kimathi street Nairobi, Kaldis is the premium place to have nice coffee and cake.

Their Black forest cake is literally out of this world. Also try out the coffee lattes while at it, the services here are right on and you will have your meeting in style.

Savannah Coffee Lounge.

Savannah Lounge is located at Loita House along Loita Street in the central business district. Get to enjoy their popular Cappuccino, perfect Expresso shake and also some delicious food. Their Highland Lamb Burger is also one you should have a bite of.

34 FOODIE CRONICLES

Wackyeats Tell us a little about yourself?

My name is Anthony Munyi. I’m a food photographer, videographer and founder of Wacky Eats. I’m Nairobi-born and bred, I’m outgoing and I love a great time. I’m also a crossbreed between love for science and arts! I trained as an Engineer but over the past few years I have shifted to more church-work and now a growing love for shooting the best subject ever… FOOD.

What set you on this path of the food industry?

I developed a thing for professional photography just over two years go. I shot anything and everything I loved for the first year, but in 2018 I decided to settle for one area I could really grow in. I love food and I thought it was a relatively uninhabited space which I could take on, so I went for it.

After a short while I noticed that people weren’t really doing food videos either. So I gave it a shot and… the rest is currently happening!

Photos by: Wackyeats

35 FOODIE CRONICLES What is wackyeats all about?

Wacky Eats is all about discovering the best food there is. I mean, food needs to be wacky! I am a big believer in changing the African narrative. For that reason, I really wanted to have a platform which I could use to tell amazing, “out there” stories about Kenya’s most interesting food. So that’s what I hope Wacky Eats will do: take African food stories up to MAX level and cause us all to understand that OUR food is deep, powerful and amazing!

Other than food photography, what other activities do you like to partake in?

Other than food video/photography… I love a whole bunch of things. I love music and I am always down for a great, “grown-up” concert. I love to travel. I want to draw a map of the world with my passport!

I love sports too (Red Devil and Canterbury Crusader always!)

Do you prepare any recipes?

I rarely cook because I’m so slow. But I love to do it. I have been cooking since I was ten years old. The first thing I made was ‘chipo’ (french fries). That started a relationship (with fries) which by the way, has never ended.ents. I also love creamy pasta; I am already getting the feeling that I will be revisiting this recipe fairly soon, it’s about time.

What has been the greatest highlight of your career?

The greatest highlight of my (short) career has been… the personal journey I have had with food in the past year. When I started, I had an idea that there had to be a story behind every good dish we eat in restaurants. I was out to tell that story. I had absolutely no idea how much I was in for.

For the past few months I’ve felt like Alice in Wonderland: Falling down into the rabbit hole that is the foodie scene in Nairobi. After being privileged to meet and talk to so many restaurant owners and chefs, I’ve learned there is only one ingredient needed to make the best steak, pasta, pizza, sauce, you name it… LOVE. It’s the price you pay to give people unforgettable food. I’ve seen what restaurateurs go through to make amazing and unique food. I know that many of Nairobi’s best dishes are massively underpriced. Witnessing the love which some people put in to good food is honestly what inspires me to make better food videos. I do it for them.

What are some of the challenges you have faced in your career?

The challenges I have faced in my career is that many people barely give you two seconds to pitch them a new idea. It took a bit of time before people understood what we were trying to do with food video series, so we had a hard time getting into people’s kitchens. We put up our own content on the Wacky Eats Instagram page (@wackyeats) because we needed to show what we could do – so that people could get it. But I think that’s a challenge with most businesses that are trying to do something new. I can say that part is now a lot easier now that we have our own content.

What is the best part about what you do?

The best part about I do… it’s simple – witnessing the magic. On second thought, eating the magic!

My perspective on Nairobi’s food has changed over the past few months. Our food has become so imaginative and so dedicated to craft. Witnessing that unfolding narrative first-hand, and having the honor and privilege of telling that story to the world… that’s the best part of what I do. It makes me so excited!

36 DINING

The beginning of

Social Dinning

Photos : Courtesy

Over the holidays, back at home we tend to eat communally as a family. Not as much when we get back to our busy city lives in January. It had me wondering where in town could we keep the same energy in the name of ‘sharing is caring.’ A week or two ago one would have been easily forgiven for blowing their way through half of the end year bonus on endless bottles from the top shelf. Even the stray dogs lay in the streets with full bellies thanks to the bountifulness of the festivities. In this period is when January decides to sneak in a few more weeks into the calendar.

Other than bringing back the nostalgic feeling of togetherness, group dining also has the benefit of cost sharing.

Luckily, we have sixty days in this month to keep that in mind. When it comes to group dining there is only a few spots in town with the space and menu to accommodate such a set up. Hiding in plain sight is Rue 104 Lounge and Restaurant. Hosted in Utalii House just off Uhuru Highway is an Ethiopian gem in the CBD. Their set up is minimalistic.

Black and white are the primary colours, the indoor plants dot the scene with subtle splashes of green.

Speakers and screens hang from the ceiling, playing at low volumes allowing for ease in conversing. Sitting arrangement can be modified for a company of two up to eighteen depending on the occasion. The WiFi is strong, you can tell from the sight of freelancers and businessmen typing away on their laptops as they sip on their drinks.

Occasionally they will jam to the music, nodding mindlessly as if the city outside isn’t in the least way chaotic.

The ambience is simply calm, all you need after a day’s work is a relaxed vibe. Not to forget the food. The menu is expansive but specializes in Ethiopian cuisines, not to be mistaken with Swahili or Somali. Even with their close similarities there is a considerable difference at Rue 104. When it comes to group dining the portions, obviously, have to be sizeable. And they are!

I have no idea where they got fish so huge, let alone a plate to fit it in and make the presentation a sight in itself.

Most of their dishes serve up to four people. Their Injera, is arguably the best in the city and is served with most of the dishes on the Ethiopian cuisine side of the menu. The most iconic dish off their menu is the Shekla, pan fried beef served with onions, garlic and rosemary. The iconic thing about it is that it’s

37 KAHAWA JOINTS

served hot in a clay pot. As if there wasn’t a plate huge enough to hold it and I doubt there is.

That’s one of the things that make Rue 104 one of the best places to dine as a group. The platters. A wise man once said that sharing is caring. There’s a certain oneness to dining from a sinia that we don’t see much of.

Mainly because not many restaurants offer such packages. There are also not many restaurants with platters and dishes huge enough for or group dining. The menu has other Kenyan and other African delicacies, not to limit you but the best way to go in my opinion is Ethiopian.

They have a bar that sells whatever drink you fancy.

As the traffic subsides, enjoy your cup of tea, a glass of wine, a cocktail, a beer or buy a whole bottle to go round the table. On Thursdays at Rue 104 it’s Rhumba Thursday where they host an international rhumba band, Du Congo. One of the greatest live shows you can be a part of. They have built up a reputation for themselves and they do live up to it. From 5 – 9 pm as the band lights up the room a range of offers are on the house ranging from cocktails to whiskies.

When it comes to the Kenyan hook up culture, you can’t go wrong with a meet up at Rue 104. The space, menu, drinks and ambience was built for this. Even by yourself a quiet evening finishing up on the day’s work as the day comes to a close is quite the relaxed hangout.

Especially on Rhumba Thursday, carry a friend or ten.

38 UNSULLIED

Setting The Mood Right

If you frequent the CBD, especially Mama Ngina Street you might have noticed there is a new restaurant on the first floor of Jubilee Exchange House. It is golden so it would be hard to miss it. Especially during the evening when it is dark outside and its ceiling glows through the large windows. The name ‘Moody’s’ is embroidered on the railings of its balcony. It’s a restaurant and coffee lounge but looks like a concept from a design magazine.

The black tile finishes blend perfectly with the gold. There is a sophisticated touch to it that is not very common, mainly because it surpasses the notion of urban design. Inside it is not very different, there are no cultural boundaries to its interior. One time you feel like you are in a Chinese space, the next moment it feels like you are in an African contemporary space. To your left there is also a booth set up straight from a ‘50s American diner, obviously touched up.

Photos : Courtesy

39 UNSULLIED

Wooden chairs and tables line up the lobby complimenting the wooden floor, the same chairs are used in the balcony in between plants. From the balcony is a perfect street view for a coffee shop.

The finishes are mainly metallic, which is as bold as the golden look. On one side of the restaurant is a space that is quite artistic, the comfy sofas that line up the brick wall are colourful. Playfully breaking up and blending with the black and gold. Glorious is the word that would best describe its ambience. It’s suitable for all audiences, the kids and those in touch with their inner child will love it.

It’s an amazing spot for breakfast or brunch dates, their doors open as early as 6:30 am. They have adorably classy dessert parties. For those of us who aren’t early risers the restaurant also offers multiple cuisines from Arabian, Swahili, African and Continental choices on the menu as lunch or dinner. The presentation is nothing short of golden. Especially the African dishes.

They also cater and deliver in case you are in need for a treat and can’t access the golden haven. Come darkness the space looks heavenly, the golden patterns and lights warm the whole of the street. When it comes to pricing they are quite fair, even for January.

They take pride in the breakfast and it would be a great place to start with for a feel of the golden touch. “…there has never been a sadness that can’t be cured by breakfast food.” – Moody’s Restaurant and Coffee Shop

40 MAMA NITILIE

Bazari ya Nazi Bazari ya Nazi

ni mlo maarufu sana unaoliwa sana huku kwetu pwani kama chamsha kinywa. Mbaazi ya thelathini na mandazi au Mahamri 5 ivi ni chamsha kinywa tosha kabisa. Matayarisho yake nyumbani si ngumu kamwe, basi keti kitako nikuonyeshe jinsi ya kutengeneza chamsha kinywa ya kufaana. Ni mimi wenyu MWANAIDI SHISHI ukipenda niite MAMA NITILIE

41 MAMA NITILIE

Photos by : www.korasoi.com

Namna Ya Upishi

Viungo 1.Kikombe 1 cha tui nyepesi na Kikombe ½ cha tui nzito 2.Kijiko 1 cha Barazi , Iliyo chemshwa kisha kuloweshwa majini usiku nzima 3.Kitunguu 1 kubwa, - ikate kate kwa vigae vidogo 4.Iliki 2- Vikunwe 5.Tangawizi 1 – Ikunwe 6.Pilipili 3- Vitatwekatwe 7.Kijiko ¼ ya Manjano ya unga 8.Kikombe ½ ya Dhania (Giligilani)- Ikatwe saana 9.Kijiko 1 cha Mafuta 10.Chumvi kwa upendeleo wako

1.Eleka mafuta kwenye sufuria yako ya kupikia hadi mafuta yapate joto kiasi. Kaanga Kitunguu kwa mafuta hadi zigeuze rangi lakini zisiungue.

2.Kisha ongeza Barazi , Iliyo chemshwa pamoja na ile tui.

3.Ongeza iliki, tangawizi , pilipili, manjano halafu kisha chumvi.

4.Funika na kuiwacha iive kwa muda wa dakila 30. Ikiwa nzito sana, ongeza maji kiasi. Ongezea dhania kwa mlo wako kisha iweke kando.

5.Kwa sufuria tofauti, pasha moto tui ile kwa moto wa wastani. Inapo pata joto, koroga kwa maendelezo radhi isishike chini ya sufuria kwa muda wa dakika 10 hadi iwe nzito.

6.Nyunyuzia au umwage ile tui juu ya ile Barazi au Mbaazi iliyoiva; Ifunike na kuiwacha itulie kwa muda wa dakika 15 kabla ya kukoroga na kupakua.

7.Pakua chakula chako kikiwa kungali moto tayari kutiwa ndani na mandazi kama kiambatanishi.

42 KIBANDASKI

The Kibandaski Lingua “Don’t be left in the dark using some old fashioned kibana vibes, Ted Otieno brings us to par with the new Kibandaski catchy names and phrases to use” A new year is upon us and what a ride we had throughout 2018. We began our journey with ‘The New Dawn’ at Musyoka’s with ka Samaki Na Ugali.

Then we found magical spicy matumbo right in the middle of Tao before nyama choma with some ka firi firi. If you read all those escapades you are the guy, if you have been to even one of them places, my friend you are THE GUY. It’s a new year, but same old uncle January never changes. He is sunny, hard and comes with loads of brokenness.

Not to though, Kibandaski will have you covered whenever you need some quality fine dining at some January friendly rates.

This time however we kick this show off on the right foot. Before we discover some hidden gems in the food industry, I am going to briefly turn into teacher.

Just for this issue. We don’t want you to just go to a Kibandaski, eat and be done. No, a Kibandaski experience is only wholesome when you fully experience it. 360 degrees. And you cannot achieve this if you don’t understand the language. The

inner lingua, that sets Kibandaski above the rest.

So here are some phrases you will come across on your Kibandascapades. Use them and you will be received like a regular customer. That means better service, perhaps, just perhaps more food and an

43 KIBANDASKI

unforgettable experience.

•Chapati dunga – this is where a chapati is rolled and pierced with a fork.

•Chapati dondosa – this is where a chapati is served whole while floating on thick soup.

•Chapati msalaba – this is where a chapati is sliced into four equal quarters. The cuttings resemble a cross •Chapati kifagio – this is where a chapati is sliced into

is worse! It usually contains lots of “Kahawa no 1” (ile ile ya kitambo ya cucu na guka, wakicombine na ngwacii) and is overboiled till it is black. It is then served without sugar. Simply put: It is literally burnt coffee!

•Mandazi pasua – This is where a mandazi is made an incision at the side and a delicacy inserted inside of it.

So kaa ndani ya sausage is a mandazi with a sausage in it. We have Pasua ya samosa etc.

•Samaki cassette – Remember at Musyoka’s? This is fish which has bones in it. It is served WHOLE whereby, a person starts eating it on one side (Side A ). Once done, it is then turned to the other side (Side B ). A successful completed eating mission is certified once the only thing left on the plate are intact bones of the fish and the head. Sometimes, the head can also be dealt with as a separate cassette.

•Karare – chapati nusu •Combat – Githeri. If you don’t know ni Beans and Maize aii.

thin many vertical strips. Also known ata katakata •Chapati chafua – this is where a chapati is sliced into many pieces as possible. Usually they are sliced into squares that are approximately 3.5 centimeters squared (do the mathematics. I am the Kibandaski guru), and then splattered with thin soup •Chapati mbao / chapati mawe – this is a dry chapati, those that break easily like a piece of wood

•Mix / missile / kadhalika – this is mchanganyiko/mixture of everything on the soup menu. Involves madondo, sukuma, nyama, ndengu etc.

Na inasemwa na style, so don’t go shouting ati “Nipatie missile ya 20!” – Nooo! Inasemwa hivi, “Haya Mr. Man, hebu nibonde na chapo missile ya ka forty, na ikuje chapchap kabla niachwe na ndege.”

•Teargas – Pilipili. The sting in it varies from place to place, so chunga sana.

•C.N.N …Chapati Na Ndengu.

•U.S.A …Ugali Sukuma Avocado (Hii pia ni formula ya

•Chapati Marashi …Where chapo is passed over beef stew ndio inuke kama nyama. January could use this no?

•Smocha – this is chapati na smokie with some kachumbari.

•Ugali saucer / wembe / discount – This one I know you know. As these tu millennials say ‘If you know you know.’

•Ugali mlima – this is an enourmous chunk of ugali served only to professionals and is usually served with a warning. “Weeh, ukikosa kuimaliza, utaongeza kumi!”

•Tumbukiza – this is where meat is over boiled until the meat is very soft. Usually served without salt. Tumbukiza special (speshio) has no bones.

•Kahawa kifo – if you have done kahawa chungu; this

kufukuza minyoo kwa tumbo) •C.M.B …Chapati Mbili na Beans •Githeri Migingo …This is githeri that has 1 potato in the middle •Choma – Pouring beans stew / soup on top of either slices or wholesome Chapati or Mandazi. (Mandazi choma) •Piganisha – Mixing all of them. Piganisha madondo na avocado.

•Miti – Toothpick •Chai Nylon – Tea with less milk and a lot of water Visit a Kibanda this weekend na ujienjoy, ama namna gani my frens?

44 WEAPON OF TRADE

WEAPONS OF TRADE Nutribullet Pro 900 Series KES 9,995

The NutriBullet completely breaks down your food, liquefying and mixing together all the essential nutrition with its’ revolutionary extractor blade and a powerful 900 watt motor.The powerful 900w Motor creates less aeration whilst blending (than the standard Nutribullet) so gives a purer consistency.

It bursts open seeds, cracks through stems, and shreds tough skins to get the most out of your fruit and vegetables, Make bigger blasts with the colossal cup. The 15 Piece Set includes BONUS hardback book - ‘Life Changing Recipies’ so you can start a healthy diet straight away. Its definately a fantastic Lifestyle Choice

45 WEAPON OF TRADE

HOTBLAST™, 35 L, Convection Microwave KES 30,000 This new Samsung, HotBlast™ ,35 L, conventional microwave bears the latest technology which produces powerful hot air which is blown through 52 air-holes in the top directly onto the food just like oven cooking. It ensures to cook food fast and evenly Power Grill Duo for perfectly grilled foods SLIM FRY™ technique for Healthier Crispy cooking from the outside, but stays juicy inside due to the faster cooking time. It makes it possible to make perfectly baked, grilled and slim fried dishes in minutes.

The newly introduced fermentation function allows consumers to make their own homemade yogurt with no need for extra appliances. It’s new wider grill allows food to brown more evenly, while the large turntable accommodates bigger plates and even pizzas. It’s also ease to clean due to its smooth surface that is scratch resistant. It’s a weapon that just makes life ease.

46 WINE AFTER WINE

A TOAST TO

New Year, NEW OPPORTUNITIES

“Now that all of us have arrived, I’d like to begin with a toast, to the great year we’ve just had” Grace began. Her crew lounged around in her living room in different levels of casual wear. Ashley, Cate and Shay raised their glasses that were filled with Rare Rose Belaire.

Brenda nodded and sipped on her Aquamist Sparkling water. Her baby bump was steadily poking out and she looked brighter, as opposed to that weekend at Blankets and Wine.

It seemed she had found time to think things through. Grace knew that Shay had privately convinced her to come today. She had been checking on her throughout their time in Dubai.

“We are here to set a few resolutions, to celebrate the victories, and to confront the losses” She had their attention now. She decided to start on a light note” First, tunaachana na KIZA” This drew laughs from all around, including from Ashley.]

“That place is full of guys who want nothing more than an easy lay. We’ve grown above that, let us leave them to their antics and find guys who know what they want and aren’t afraid to get it” Brenda preened quietly in her seat. Her hand unconsciously patted her slight bump. Things must be looking up between her and Martin. Grace hoped so, she wanted her friend to be happy and was excited at the prospect of a wedding. “Besides, hawa Subaru boys are just tiring to party with. All they talk about is their car. Like who cares?” Cate chimed in laughing her tinkling laugh.

“Secondly, I don’t think it would hurt to advance our careers” Everyone sat up at that statement. “We have been doing great. I am proud of everyone here. Ladies I know we can try and do even better.” Grace finished with a

big grin. The others agreed and nodded. “The year has been spectacular and traveling with you has been great. I just want us to level up.”

Grace finished. She wasn’t the sentimental type but she could feel a lump forming in her throat. She sat down and took a sip of her drink.

Brenda took in a deep sigh steeling herself” Guys I also have an update. Martin and I talked this through while you were in Dubai.

He agreed to wait for my answer on the marriage thing. Pregnancy is such a huge deal but I think I can face it, of course with you guys.”

She smiled and looked around the room. Her eyes pooled slightly and she took a deep breath as she continued. “I’ve found a good gynecologist who is close to my place and we are going to see her with Martin next week.

He’s so responsible”, she finished, dreamy eyed. Ashley cleared her throat. They all knew Brenda wasn’t finished. She was nervous about something “I also want us to seriously consider attending the next Winter games in Australia.” Grace smiled inwardly. This was more like the Brenda they knew and loved. “I know we all swore to do this and I hope hatukusahau” She finished laughing.

Grace was getting excited. She loved traveling with the girls and she knew they’d love the games. Australia was a beautiful county with booming metropolises that they would get lost in. It would have something for everyone.

Yes,they had to go.Grace would make sure for it. It would certainly lift their spirits and help put things in perspective for them as a group.

Grace promised to find them the best travel package possible so that they could organise it early. Things were looking up. They made a final toast to tell new year,and to new opportunities. Grace looked around the room,at her squad,her crew.She loved these girls dearly and she could not wait to continue growing right by their side.

47 THE CULTURE

BEAUTY IN CULTURE

“No doubt beauty comes in power of sharing and unity. Ethiopian culture is one that advocates sharing in their wide food culture.

Tonnie Mbugua takes us across the plains of addis Ababa “

Great Addis Ababa

Injera , is a sourdough-risen flatbread with a slightly spongy texture. Traditionally made out of teff flour, it is the national dish of Ethiopia and Eritrea. It is central to the dining process in those cultures as bread is the most fundamental component of any meal.

In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. In taste and texture, it is more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top is porous. This porous texture makes injera good for scooping up sauces and dishes.

and Sudan. The variant eaten in Somalia and Djibouti is called canjeero, canjeelo or laxox; the variant eaten in South Sudan and Sudan is known as kisra. In Somalia, at breakfast (referred to as qurac), the main meal of the day, injera (known as canjeero) might also be eaten with a stew (maraq) or soup. Canjeero, the Somali and the Djiboutian version of injera, is a staple of Somali and Djiboutian cuisine.

The cooking method for injera has changed little since its origin. Traditionally, the flour is mixed with water and fermented for a short period of time. It is baked by pouring the mixture onto a giant circular griddle, known as a mitad.

Baking is done on a circular griddle - either a large black clay plate over a fire or a specialized electric stove. The griddle is known as a mitad in Amharic or mogogo in Tigrinya.Nowadays, mitads are no longer always made out of clay, but can also be electric. Many women in urban areas—especially those living outside Ethiopia and Eritrea—now use electric injera stoves, which are topped with a large metal plate, or simply non-stick frying pans.

In Ethiopia and Eritrea, injera is eaten daily in virtually every household. Outside the Horn of Africa and Israel, injera may be found in grocery stores and restaurants specializing in Ethiopian, Somali, and Eritrean cooking. While originally specific to Ethiopia and other parts of the Horn of Africa, the Beta Israel, Jews originating in Ethiopia and Eritrea who now mainly live in Israel, have spread injera to that country. Injera is the most important component of any Ethiopian meal. It is often both the serving platter and utensil for a meal. Hearty stews such as wat are placed on top of the bread and then the meal is eaten by tearing pieces of injera off and scooping up the stews There are similar variants to injera in other East African countries like Djibouti, Somalia

Photos : Courtesy

48

w w w. d i s h y . c o . k e

The FREE web food magazine

49 ADVERTORIAL

Lite the Way lead

on r e f r e s h

a new year

y o u r

l i f e

50 ADVERTORIAL

This is a beer for those who are keen to lead the pack and own spaces that others have not.

Tusker Lite drinkers are those who see beyond today, see beyond circumstance and situation.

It’s for those who like to shake things up. It is for those who see beyond the darkness of the unknown. It is for those who Lite The Way. What better way to start off the year than on the light!

On a lighter touch the year just kicked off in style and we ought to flow in the ‘lite’. With nonchalance styled with perfection. It’s that moment to make intruiging decisions, not to make dull strides in the New Year...it’s a time to stay fresh and stay guided by the light. Tusker Lite...Lite The Way. Tusker Lite came into the East African market in 2011 as a low carb beer uniquely brewed with natural ingredients. A brand campaign dubbed Lite The Way inspired a trend of fresh and revolutionary consumers to embrace Tusker Lite as their beer of choice. This made it a premium beer amongst its peers. Later came the Tusker Lite Sky Bar in Westlands, Nairobi.

Bold moves, don’t you think? Navigating through the darkness of the unknown?

Tusker Lite is best enjoyed chilled, it’s the perfect drink to enjoy on an easy evening after a day’s work. It delivers an easy drinking experience and it is easy on the carbs but still maintains its natural flavour. Easy going is all about a true enthusiasm for life especially with the new year.

Made from locally sourced premium natural ingredients, the beer is delightfully refreshing. In the green bottle is a blend of subtle aromas, a light head and a crisp taste.

Ease through the New Year by being part of the revolution. Lite The Way.

51 ADVERTORIAL

Tusker Lite is best paired with snacks. A match made in heaven is a chilled Tusker Lite beer and spicy chicken wings.

The silky cooling effect is the high of this pairing. It slides right off your tongue.

It also comes off properly as a pallete cleanser for salty meat based snacks or bitings. In this case a pairing worth trying is a Tusker Lite and a hotdog. You really can’t go wrong with a hotdog...or a Tusker Lite beer.

52 ADVERTORIAL

Lite Watermelon Beer Cocktail

Ingredients 2 cups seedless watermelon, rind removed 3 tablespoons simple syrup 3/4 cup tequila 1/4 cup lime juice 1 1â „2cups ice (add more as needed) Tusker Lite Beer Lime wedges (for garnish) Margarita salt

Procedure Remove seed and rind from watermelon and cut into cubes.

In a blender, combine watermelon, simple syrup, lime juice, tequila and ice, then blend.

Dampen the rim of a large margarita glass or beer mug, then twist the rim in margarita salt.

Pour contents of blender into a chilled glass, a little more than half full.

Carefully place an ice cold Tusker Lite into a margarita glass and garnish with a fresh lime and serve.

53 ADVERTORIAL

Spicy Chilli Beer

Ingredients 1.1/3 cup fresh lime juice, plus 2 lime wedges 2.2 1/2 teaspoons sugar 3.1 (330ml) Tusker Lite Beer 4.1/4 teaspoon coarse salt 5.1/4 teaspoon chili powder

Procedure In a glass, stir lime juice, sugar, and 1/3 cup water together until sugar dissolves. Fill 2 beer mugs with ice and pour half the beer into each. Top with lime mixture.

Sprinkle one side of each lime wedge with salt and the other with chili powder. Serve with beer. Mix and garnish with a lime wedge, adding a touch more chili if you want to turn up the heat.

54 ADVERTORIAL

The Michelada shot

The Michaelada is known as a hangover cure but it’s also just a great drink.

When you crave something than just more than a Tusker Lite beer , you can easily make the The Michelada with your tusker Lite and enjoy the perfect drink for a afternoon .

Ingredients 1.1 glass rimmed with salt/ spices 2.1 glass of ice 3.1 Tusker Lite beer 4.1/4 cup lime juice 5.1 tsp soy sauce 6.1/4 teaspoon chili powder 7.1/4 teaspoon black pepper

Procedure 1.Place the salt on a small plate. Rub a lime wedge around the rim of the glasses and dip into salt or spices. Fill the glasses with the ice.

2.Mix Lime juice, soy sauce, chilly sauce, and black pepper in cocktail shaker or mixing cup. Divide the mixture into two glasses.

3.Fill the glasses with chilled Tusker Lite beer and garnish with a fresh lime wedge.

4.Stir and serve immediately.

55 ADVERTORIAL

56 DISHY STAR

Respect the OG

Give us a brief intro as to who the OG is?

OG is OG. For those who don’t know who the OG is just… look me up. (laughs) Anyway I’m a Kenyan rapper who has been holding it down for a minute. I represent the 254 all day every day.

How did you receive the news to come back for Coke Studio Africa 2019?

It was good. I felt like it was only right that I came back because all the work I have been putting in since the beginning of this year speaks for itself. I don’t have to stand here and say that I have been the most consistent Kenyan artist. So when they told me about the news to be part of Coke Studio I was very happy and excited and it has been a good look for my career and I am grateful to God. Who have you been paired with and what can we expect?

As usual, expect the best and for my people, the whole of the 254, I want to ensure that they are represented in the best way possible. I have been paired up with Rudeboy from Nigeria, one of the biggest and most influential acts from the continent.

What we have is a lethal combination. Expect fire, nothing but heat.

Outside Coke Studio what else can we expect?

Rudeboy and I also intend to work on some projects outside Coke Studio. Those are collaborations you should look out for. I also have some personal projects I have been holding down coming out in 2019 including videos and big collaborations.

Khali Cartel 2 dropped in December.

What impact has Coke Studio had on your career as a rapper?

It has a very huge impact. At this point I would say it has made me more visible to the whole continent because Coke Studio is really out there. It has given me that exposure. With the individual I am paired with, after this they will know who the OG is. (laughs)

“

Ugali and Nyama make me Vocal To The World

What is your favourite Kenyan dish?

My favourite Kenyan dish is ugali and nyama, whether it’s goat meat or beef. Ugali na nyama yoyote and chapati dondo.

Do you prepare your own dishes?

Yes! Most of the time yea.

If you were to choose a meal to survive on for the rest of your life what would it be?

Definitely ugali, ugali every day.

57

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

58 JUST BOOZE

Don’t Take It For GR ANT ’e d Dante gets irritated whenever I call him a ‘diva’ for eating Ugali with a spoon. I have nothing against people who eat Ugali with spoons, or forks but I just find it weird. Plus Dan is different. Ugali needs to be eaten with your bare hands. It is just one of those basic things. For ugali to even taste like ugali, just eat it with your hands. Dante and I met back in our freshman year at Daystar University. We became friends because of two reasons. One, we were part of the handful few ‘freshers’ living off campus. Having your own house at 17 was such a huge deal back then. Two, I was the first and only person who didn’t call him Daniel. I called him Dante, there were too many Daniels in that place. And I guess if you give someone a nickname that sticks, you have a bond. Writing ‘Dante’ down feels weird so let’s just go with Dan. Alcohol also bonded us. Joining University gives you freedom and freedom is free and dangerous. In essence, Dan was my first drinking buddy. We drunk vodka and/or whisky, smoked weed together and hit on girls together. Dan is from Nyeri and people from Nyeri don’t play with their booze.

Back then we were broke but I had my first job, a writing gig from my boss Mr. Musili and Dan had those HELB loans that no one really uses on their education, so life wasn’t that bad.

We could afford the ‘good stuff’ once in a while. Grant’s Whisky being that good stuff.

Years down the line and we are still very good friends. Closer than we were back then and still broke but less broke. January has a way with money. It is just that bully in school that you might get a way to deal with and beat up but they have very mean brothers as back up.

Dan’s aunt lives close to our home in Ruai and she got to know me back then. In all my years, I have known no one to make better food than his aunt. That woman knows her food. Even her ugali tastes different. So when Dan told me he was going there for a family lunch, I invited myself. She calls me ‘kijana yangu’ which means I am family, doesn’t it? We boarded a matatu to go to Ruai for her January lunch. You don’t drive to Ruai when it has rained. The mud there is mad.

There’s too much madness. See what I did there? What, I had missed this statement. It hadn’t rained but the clouds in Ruai were not joking around. We might as well blame it on global warming.

There are different types of travelers. Different passengers.

The ones who fiddle with the music system in a car and never seem to settle on what to listen to. My sister is one of these irritating types. There are the talkers, who never shut up. They can be really interesting or boring to death.

It entirely depends on the stories. Talkers are dangerous, trust me. You can hit someone on the road or hit them and then hit someone or something on the road. Then we have the sleepers. Sleepers can be a gem for drivers like me.

People who like to listen to good music while eyes on the road. Sleepers can also be sleepy, and really boring. Well there are types of drivers, but the driver drives. That’s just that. Being used to drive, I have never have known which passenger I am. I had always guessed I am more of a well-rounded passenger. I sit and just travel.

The yellow and blue mini buses to Ruai are quite alright.

Fairly comfortable with no music, none. It had been years since I had boarded these matatus to home. Apart from the one lady eating groundnuts which made salivate, everything was fairly fine. If someone had even suggested that I am a sleeping type of passenger, I would have rolled my eyes and secretly clicked my tongue to death.

We hadn’t even hit Jogoo Road and there I was having the dream of my life. Now don’t confuse me for those lads who drool and snore in a matatu. I just close my eyes, period.

I was dreaming of creams, cakes and a glass of whisky in Paris when someone suddenly began shouting. I tried to stay shut my eyes and go back to Paris but the guy introduced the Gospel of Mark. These matatus provide a nice platform for sleeping but they also provide a dais for pastors. Now I have nothing against the word of God but can we please have it in church. Try not to interrupt people’s trips to Paris. He was preaching of how drunkards need to reform this New Year. I was in such a bad mood that I wanted to scream in French. Then I looked all round for earphones in my pockets only to find keys to Betsy. The man of God ‘preached’ for the whole one and a half hours to Ruai. Once in a while he glanced an eye to see if I was dosing off. Then he asked us to bless and support the work of God. I didn’t give him any money, Dan did. If you have ever slept in a matatu you understand why.

We got there and found two bottles of Grant’s Whisky; one open and being shared among Dan’s uncles. It didn’t even rain on that day.

59 LOCAL LICKS

Party till Sunrise RAISING THE BAR WITH Claret I had heard that along Thika Road in the New Muthaiga Mall, there is the only club that people party with a hangover on Sunday mornings. The only Party after Party (PAP) place as they call it over there. So being an adventurous enthusiast that I am, I drove myself there on a Friday evening to find out what all the buzz about Clarett Lounge was.

The parking was not yet full at around six in the evening but people were streaming in, and in numbers. From outside the Lounge invites you to go inside with the music. The color inside is what first caught my eye. The paint on the wall is dark and blends well yet the place itself manages to remain fairly bright. The lights are not just any lights.

They are sort of inside the white ceiling décor. Clarett is most definitely a décor heaven The tables are arranged in such a manner that you have a group sitting and enjoy your time with your squad.

The chairs in the middle row are made

lounge of some sort of sisal and next to the huge bar less windows are some more comfy sofa seats. The huge windows most definitely contribute to the perfect lighting inside the bar.

The bartender was sharply dressed in a half coat and tie, behind him a huge and wide rack of drinks. The drinks are arranged in an American style with the liquor arranged in a perfect style. The third deck on the rack is full of glasses ready to be used when you order a drink.

The aroma inside the bar is another thing. Waves of nyama choma aroma was all over the atmosphere thanks to the claret Kitchen. I was already salivating before I even picked a spot to sit. Clarett is famous for their roast goat meat and I just had to try that out.

Waiters were all over serving up food to the different tables and I must warn you, impulse buying is definitely going to be a factor for you there. They also have the claret special where they give free hangover soup to the revelers. This party haven carries the mantra when it comes to customer satisfaction both musically and in their service.

The bar gets full quite fast so it is advisable to get there early. You also have to try out their different cocktails. The mixologist does it so well that you will be drunk just by looking at them. The décor at Clarett makes you feel warm and at home while still making you feel like you are at a night out.

This is a place where you would most enjoy if you go with your friends. It’s a group place. Nowander the harshtag #tupataneclarett #thisisclarett.

60 HEALTHY LIVING - NUTRITION

EVE NJAMBI NUTRITIONIST

Avo beauty IIt’s a New Year, just about that time when the holiday season fades and life goes back to what it normally is. When we have to go back to work and/or school, when our darling summer bunnies head back to diaspora only to show up at the end of the year again. To a certain extent the holiday period is relatively short but when we don’t take into consideration maintaining our bodies, we can be at a loss. Nobody wants to show up at the office on the first day with a sun burnt face or blackheads that make your face look like chapati.

Radiant skin not only looks good but it feels good too. Some of the places we visited over the holidays can be a little unforgiving on the skin but being 2019 we can’t let obstacles as minute as such keep us from seizing the day. The solution is quite simple really, even for those whose motive is to maintain their pristine skins for the rest of the year.

Avocados.

First of all, avocado is a natural detoxifier which allows it to cleanse and rid your skin of the different kind of toxins without any chemical contact. Avocados moisturize and nourish skin, they also contain anti-aging agents and in some cases are considered therapeutic. The list on benefits of avocados just keeps getting longer and longer. We’ve all heard about them and we could even take an inspiration from avocados and do more ourselves.

For that glow, avocado facials are the way to go. The lowdown on how to get that sleek and even skin tone without much hustle. Avocado facials are pretty easy to conjure up once you have all the necessary ingredients, which mostly consists of avocados themselves. It can be as easy as mashing a soft avocado and applying it as it is to get rid of blackheads. Oats, hot water, banana honey and lemons can also be included for targeted results. Here are some more specific facials you could try out:

1. Green Facial Mask

Ingredients: •Half soft avocado •Two tablespoons hot water •One tablespoon of honey Preparation and usage: Mash the Avocado. Dissolve the honey into the water and add it to the fruit. Apply on your face using your fingers or a special brush. Keep it on for 10 minutes then wash away.

Benefits: This concoction helps to erase any signs of dull complexion and gives the skin a radiant glow.

2. Avocado and Banana Face Mask

Ingredients: •Half soft Avocado •Half banana •One egg yolk Preparation and usage: Mash the avocado and banana and mix them together with the egg yolk. Apply on your face and wash off after 10 minutes.

Benefits: This works magic for people with oily skin as it reduces the natural oil content in the skin and can prevent acne and blemishes.

3. Avocado, Oranges and Honey

Ingredients: •Two tablespoons orange juice •One teaspoon of honey •Half Avocado Preparation and usage: Add the honey and a few drops of chamomile to the orange juice with a mashed avocado and stir. Apply onto your face and rinse off after 20 minutes.

Benefits: The honey helps to moisturize the skin while the orange and avocado exfoliate impurities from the face.

4. Avocado and Oatmeal

Ingredients: •Half Avocado •Oatmeal Preparation and usage: Cook the oatmeal and mash the avocados. Then mix and stir them together until all the pulp is dissolved.

Apply this on your face and wash it off after 15 minutes.

Benefits: This mask helps repair damaged skin and provides the much needed moisture.

61 ADVERTORIAL

62 HEALTHY LIVING - FITNESS

FITNESS WITH NICK

Shedding “Winny Mbugua gets our gym enthusisast and instructor nick ( fitness with nick) to give us ways to get that body back and shed off some holiday fat. Its tough , its mesy but its doable. “ Sad how the festive season just ends and then bam! Here is January. Exercise to me can be addictive, once I start I could keep it up for weeks but also once the habit breaks it can drag on for some time. Especially during the holidays when every day is a cheat day. At this time is when I feel the least fit.

No worries, January is also a time to make new resolutions and set targets in all aspects of our life including healthy living.

First we need to get your body back to default settings from all the bulking that happened over the last couple of weeks. The levels of motivation could be low so try and get a trainer or workout partner. This way it’ll be harder to fall back on your workout plan With the hectic schedules and sudden reality checks that are characteristic of January, your workout plan will need a schedule unaffected by other activities. Early mornings are great. Allocate sometime before your day starts. It also has the benefit of keeping your energy levels high throughout the day.

If you had been previously working out, I have good news for you. It’s easier for your

off

body to get back into shape thanks to muscle memory.

What you want to do is start with easy exercises at high reps to “awaken” your muscle memory. This also helps burn off any extra calories that might have accompanied you into 2019.

When it comes to dieting, let the better portion of your meals be high on fibre and low on carbs especially if your work/school life is not very active. This prevents any further unnecessary gains. If the carbs consumed are not utilized efficiently they are stored in your body for later use as fat. Proper dieting can be a solution in itself but since it differs with different types of bodies it is not necessarily an exact science. If the goal is to gain muscle then obviously you will have to compliment your dieting with some exercise.

Start slow with the exercise and as the days go by, increase the intensity gradually to avoid any injuries. On the first or second week you will start to see changes. This again will depend on body type, intensity of exercise and diet. Try and be patient and in no time you will have your body back to take on the New Year. Cheers!

63 ADVERTORIAL

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64 ON THE COUNTER

New Year Suprises?

WHEN LIFE GIVES YOU LEMONS… DROWN THE PRESSURE

“

Boys will always be boys? No so fast, Jamo parts the boys ways only shocking the boys with a kid on the block. What follows suit is drama ole drama. Join WASPS as he narrates the Allano, Jamo escapades

We had prepared for January as best as we could. Paid rent, stocked up the fridge kiasi kiasi so we could manage relax and enjoy the top of the table Premier League clash. Liverpool are on a roll, and their fans are really having a hard time staying humble. I pity them and their trials at trying not to jinx what could be a season earning them honors since that trophy in 2005. The Champions League draw had given us some huge games to look up to. These ‘humble’ lads are confident of beating the boys from Munich but I sense some fear in them. I have an easy way of looking at Wednesday football; to be considered a big boy, you have to beat up the other big boys. Spurs also have a tight one against the yellow boys from Germany. I see them going through, that Hurricane guy has some weird voodoo.

Manchester meanwhile remains blue and I cannot get myself to pronounce the name of that new guy on the Jose’s old seat. We all miss Jose, don’t we?

65 ON THE COUNTER

The lads arrived together at my place, hand in hand. Their Liverpool jerseys seemed a bit redder. Allano was in his Carlsberg one.

Apparently, it represented good luck. “We Kwani mbona hamjakam na beer zingine ata?” I asked them.

“Wewe watu wanaanza mwaka polepole na unataka kuanza ukiwa umelewa?” Allano always has something to say out of that house of his. A beer each would have to do.

It was hours to the game and we had time to talk of how we planned to ‘songa mbele’ this brand new year.

“Majamaa by the way we need to anza tu plans of kununua land this year. Ruai isn’t such a bad place k settle down sindio?”

Allano’s brother had bought some piece of land in Ruai and since then he’d been pressuring us to save up for maendeleo.

“Manze kulipa rent sio mchezo. Kupea mtu pesa every end month is expensive sana.”

Jamo chipped in.

“My bro amenishow with a ka 800k tunapata shamba poa sana. A ka 50 by 100 plot.”

“That’s fair. Hii mwaka enyewe tuchangamke sindio?” I could not see any negative aspects of this ka project. Besides we’d have to settle down someday.

“Acha we will have to come up with a ka formula we changa the money Alafu we just buy a one huge plot.”

Allano was doing some Math on his phone while the pre match analysis was on. The pundits were discussing how they hoped this game would not be as boring and plain as their first meeting was.

Then Jamo casually dropped a bomb as if he had said nothing.

“Manze we will have to hold on that shamba story. This month m junior anafaa kuanza shule bana.”

Jamo had a kid?!!!

“Mjunior ni nani?!!” Allano looked up and asked. I was also all ears on.

“Mjunior ni nani aje? Na si mtoto wangu ala.

Kindergarten kwani huwa this expensive!!”

Jamo said while showing us a copy of some kindergarten fee structure.

He did not understand the magnitude of the matter. In all the 6 years I had known Jamo, and 8 years Allano had known the guy, we have never known the lad has a kid. Let alone a kid who is old enough to begin school.

“James!!! Yaani wewe huwezi tuambia unakuanga na mtoto?” Allano asked. He even called him by his full name. I was shocked too.

“Na si ilikuwa tu chini ya maji. Nobody knows ata.”

We both clicked so hard.

“Sasa sisi ni nobody’s sindio? We are more than friends bana, Alafu najua una mtoi akienda kuanza shule.”

“Sasa you are all dramatic. How is me having a kid this big an issue?”

Jamo seemed sincerely confused. Allano looked like he was heartbroken. I was shocked that some kid somewhere calls Jamo “baba.”

“Is it a boy or a girl.” I just had to ask to get an even clearer picture.

“Boy, anaitwa Martin. His mum lives in Limuru.” Jamo showed us a picture of the two on his phone.

Allano and I had loads of questions on our minds. How they met? Who else knows? What happened? But none were asked. Instead, Allano went into a rant.

“Hii si poa Jamo. We cannot be friends and hatujui ati una mtoto. Niitwe dramatic lakini hii ni break of trust buda. Ama we huoni hivyo.”

Jamo knew better than to interrupt Allano. But I agreed with Allano on this one. This felt like betrayal.

“Yaani ata mtoi hajui we are his uncles!! Hapa nayo buda umehata mbaya.

The game kicked off and so did 2019 too, with a betrayal of sorts.

66 THE SOCIAL

Shaku to KOROGA… Y PHOTOS B

OGE

MIKE NJOR

The long awaited festival finally took place in Kenya.

The Wasafi festival. The hugely anticipated event fell no short of all the glory and hype that was around it. In deed a huge props to the Wasafi team and organizing team. The diamond let team caped the night in style treating the revellers with jams from the Wasafi record label. Rayvanny aka Vanny boy stood out for most of the revellers especially with his new jam ‘Nyegeze’ where he performed with diamond.

Harmonize and Mbosso were no short of their hype either.

With jams like Kwangwaru and Hodari hitting the Kenyan airwaves like a tsunami, the performances were just above per. The filled to capacitor, Uhuru gardens, came to a roar with Morgan heritage making an entry. The reggae artists rocked the crowd making it one of the most iconic shows ever witnessed in the soil of Kenya.

It was a dishy experience.

THESOCIAL SOCIAL 67 THE

Shaku to KOROGA…

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FOOD PREDICTIONS 2019 Long are the days when hashtags and fashion were the only things that were trending.

“These Bites” are some of the top dining trends expected in 2019 as per our Dishy Team: Cheese Tea: From Lemon tea to Ice tea the evolution continues. It’s pretty much exactly what it sounds like, green or black tea with a cheesy cap of foam – similar to cream cheese.

Is this your cup of tea?

Lighter Drinks and Mocktails: Millennials are opting for drinks with more of a culinary twist either lighter or entirely free of alcohol.

Whether for the aesthetic value or the health benefits we are here for it.

I think if you choose not to have alcohol, you should still be able to have something that tastes awesome with nuance of flavours. Why can’t you have that in a non-alcoAholic cocktail? I’m seeing more of them, I’m tasting more of them, and I love that.

Veganism: Plant based menus continue to grow. Could it be the year of the vegan? The meatless “meat” market has officially shifted its focus from veggie burgers and vegan chicken to snacks. Will we see supermarket aisles stocked with vegan jerky made from soy protein?

Bowls and Jars: Food presentation is an art that many restaurants are adapting. We’ve all seen the signature works on the gram. Keep a close eye on your favourite food blogger.

Cocktail and beer jars are taking over the spotlight too. Have you had a freaskshake yet?

Flavoured Craft Beer: There has been a growing number of brewers of late. I like interesting beers… and I think with the crop of many craft beers the trend will rocket. Penny for your thoughts on flavoured beers?

69 More people will eat at home: Why eat out when there are plenty of reasons to eat in?

Given the increasing prices of food away from home, the popularity of meal kits, better supermarket prepared food, Netflix binge and deliveries more diners will be had in.

Spicy Land: We anticipate to see more locally and originally made spices to be in use by many foodies and chefs. We already have Cherry Tomato with hers and Chiburano with hers as well. More are to follow.

Nigerian Restaurants: We started with Swahili restaurants . Over the years we’ve moved to Somali restaurants which took the CBD by storm and then we saw more Chinese and Italian restaurants. Last year we paved way for Mexican restaurants, Mercado and Japanese restaurants. Is it just about that time we enjoy some fufu?

Farm To Table 2.0: The farm to table movement is one trend that has been in the works for some time now. It has recently taken a brand new path and that is the chef/farmer movement of custom farming in regard to specifying what seeds are being planted for new menu development. This brings new breathe and individual uniqueness to different restaurants.

More Franchise Stores.

KFC and Subway amongst other stores seem to be settling perfectly in our motherland. The number of such food stores are increasing and won’t be stopping any time soon. With J’s café being the latest Java franchise can we expect a J’s Mombasa branch? Maybe a McDonalds?

Hello Reservations?

J’s and Charlie’s Bistro have recently set the pace for spacious restaurants with blissful views of the CBD. More working class people have adapted to this contemporary restaurants pretty well and are shifting from the normal coffee shops. The ‘No Standing Policies’ have also taken over by storm and this trend is likely to be emulated by many other cafe’s and restaurants. To a point where you might need to book a reservation before heading there.

Street Food Coming To Life: Our street food culture has been growing for some time. Authentic food trucks and pop up shops are growing. What are some of the street foods you are expecting? Ngwacii choma (sweet potato roasts)? Nduma choma (arrow roots)?

Bartending Competitions: Over the years, the role of the bartender has evolved into a position that garners much more respect and prestige than in the past. The primary responsibility of serving drinks remains the same, but bartenders are expected to create a spectacle through the use of flashy preparation, creative garnishes, and their own innovative cocktail recipes. Since the Absolute vodka mixologist competition we have seen world class skills.

We expect more competitions and even greater talents.

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