DEEP IN LOVE

EDITORS NOTE

THIS I 7

Issue No.

1

EDITORS NOTE

All For Love

ISSUE This is the shortest month but it comes with a lot to think about in terms of love. The expectations, the surprises, the disappointments all bundled up for the 14th. We celebrate valentines’ day as a remembrance of Saint Valentine who did a lot of things but the most remembered part is that just before his execution he wrote a love letter to the daughter of his jailer signed “Your Valentine” as a farewell.

That was in the fourteenth century and people started to send gifts and cards to their loved ones as a sign of their affection.

Obviously over the centuries it has evolved and on its way it has lost a bit of its integrity and sincerity. To some extents it has been commercialized to a point where there is no love about it but personally that shouldn’t corrupt any part of love for you. Don’t forget what valentines is all about… the food. Just kidding haha.

In all that you do, spread love. Remember to tell the ones around you that if they were a piece of steak they would be well done

and if they were cake you would want a piece of that.

In this issue we dipped our toes in the portion of food that is sea food. We ended up falling deep in love with all there is about the wonders of the sea. Inside, lots of goodies await; from sea food recipes easily done from the comfort of your home to complex recipes from some of Nairobi’s most premier sea food destinations, special aphrodisiac meals just for you and your lover, interviews with pioneers in their own fields and so much more.

Dive in to find out what Vero, Grace, Jamo and the guys have planned for this valentine’s. Sneak a peek into the new section, ‘The Spill’ for all the tea on great books and coffee shops. To all our readers and everyone who was a part of making this issue, we send out all our cheesy love to you. If you were a fruit you would be a banana, because we find you a peeling.

Enjoy the read and spread love!

Tony Muigai Guest Editor

2 CONTENT

TABLE OF CONTENT

CHEF CHRONICLES

32

FOOD RECIPIE 1

8

MAMA NITILIE

40

KIBANDASKY 46 LOCAL LICKS 63

Dishy Issue 7 FEB 2019. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili.

EDITOR IN CHIEF Tony Muigai. STAFF WRITER Ted Otieno, Ivy Kabei, 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

25

DISHY GUIDE`II

28

UNSULLIED 34

WELLNESS 74

DOPE CONVERSATION

48

ON THE COUNTER

76

COCKTAIL 1

JUST BOOZE

58

WINE WITH ME

17

62

THE CULTURE

25

4 KITCHEN DELIGHT

Score Board BACHELORS

VALENTINE

It’s said the way to a man’s heart is throw his stomach but as we celebrate the month of love, we gents will be playing the game a little bit differently.

Give a man a grill and he will roast the hell out of a steak, he will service a car and comfortably fix minor plumbing issues. Give him a set of cutlery and expect him to know where they go and that will be asking too much from him. Taking the time and going that extra mile to cook for someone special speaks volumes. The effort is well appreciated especially when it comes to the food but this is not the only issue to address. The finest meal in the world will remain bland if the ambience remains the same as it is when you have your boys over for game night.

Give a man a grill and he will roast the hell out of a steak, show him love and he will make Heaven

5 KITCHEN DELIGHT The mood has to be right if you are keen on scoring some points this February. Pick the right music, set a lovely table and maybe even pick a romantic movie to watch together after dinner. Your attention to detail with the finishing touches will serve to complement and complete the romantic Valentine’s Day dinner you have planned. When it comes to the table set up you want to have the seats aligned on adjacent sides of the table. Of course this won’t be the case if your table is circular. This is to allow easy communication, be sure to leave enough space in between for movement and setting up. Knocking knees against your date is not very romantic, is it?

Set up a table cloth. A plain white one is elegant but if you insist of a different kind of fabric there is no harm done. If you are to set up a centre piece let it compliment the food, not to compete with it. Avoid scented flowers and candles on the table. If you can set up a centre piece with sentimental value to your date, you are already winning but don’t get corky there are still a couple of things to cross off the list. A centre piece could be anything from a bowl of fruits to hand written

place cards. Guys, if you don’t own cloth napkins, now is the time to get some. Red or white would be appropriate. You can go the extra mile and learn how to fold them.

When it comes to scents try subtler ones spread out through the room. Pungent scents might have your date sneezing like a wet cat.

Scented candles should come in handy especially when it comes to the aesthetics. Dim the lights and let the candles take centre stage.

Create a playlist suitable for a valentine’s dinner. If your taste in music is questionable, don’t be shy to ask for help. Play the kind of music you enjoy listening to together. I don’t recommend listening to commercial radio.

Nothing says mood killer like hearing a loud commercial for a kids’ ‘back to school’ offer in the middle of dinner.

The main rule to remember when you set a table for multiple courses is that we eat from the outside, in. This means that the silverware that you will use for the first course will be farther away from the plate. The silverware that you use for the last course will be closest to the plate. I believe you own a decent set of cutlery even if you barely use it. The recipe should be light and have a sense of aphrodisia. Chocolates and wine are treats you can’t go wrong with. Sea based recipes are amazing if pulled off properly. Sea food recipes are available further into this month’s issue, be sure to check out one or two that might tickle your date’s fancy as we celebrate love.

6 CHEFS ON DUTY

Chefs on duty GOT THE PERFECT WithWE’VE passion and Love

Month of Love PLANNED FOR YOU

Chef Kiran

Mama nitilie

Faiza Abbas

Chef Bennette

Cecilia Irene

TRIED + TESTED

7

ENJOY IT ALL

Served YOU GOT

f quick x

I Sea It

#sodishy

I EAT IT

8 FOOD RECIPE I

Baked Whole Fish with Lemon Herb Garlic Butter Baked Tilapia stuffed with Lemon, Rosemary and herbed garlic butter Prep clock: 15 minutes Cook clock: 25 minutes user: 4 servings

Ingredients For the fish •2 large whole fishes, such as sea bream, sea bass or branzino •1 heaping tablespoon softened butter •1 head garlic, 2 cloves minced and the rest left whole •1 tablespoon chopped rosemary, plus extra sprigs for stuffing •1 tablespoon thyme leaves, plus

extra sprigs for baking •salt + pepper •1 lemon, sliced and then cut into triangles •Olive oil For the salsa •4 large sun-dried tomatoes, chopped •1 heaping tablespoon capers, chopped •2 tablespoons green olives, stoned and chopped •1 handful parsley leaves, chopped •Olive oil

Instructions

If the fish hasn’t been gutted and scaled, do so.

Heat the oven to 400°F (200°C).

Prepare a roasting tin.

Mix the butter, 2 minced garlic

cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.

Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.

1.Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).

2.In the meantime, mix the chopped tomatoes, capers, olives and parsley.

Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.

9 FOOD RECIPE II

Grilled Lobster Tails with Sriracha Butter Lobster Tails are grilled with a spicy sriracha butter for a delicious star entree for any meal.

Prep clock: 15 minutes Cook clock: 10 minutes

Ingredients •1 Kg lobster tails •4 Table soons softened salted butter •2 Table spoons sriracha •chopped fresh chives •fresh lemon wedges

Photos by : Mary W. Plancherel

Instructions If lobster tails are frozen, thaw them completely. To hasten thawing, place lobster tails in a ziploc plastic bag, zipped tight. Then place bag of lobster tails in a large bowl and run cold water over it. Let sit for about 10 minutes, submerged in the water, and then drain and repeat the process two more times. Rinse tails lightly and pat dry with paper towels. Butterfly the tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with a kitchen shears. With your fingers, press shell halves of tails apart. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed). To fully remove it, simply grasp it with a paper towel, pull it out and discard. Insert a metal skewer down the lobster tail so the tail stays straight and doesn’t curl up on the grill.

1.In a small bowl, stir butter and sriracha until well combined.

2.Heat grill to medium-high, about 475°.

Spread about 1 tablespoon of prepared sriracha butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for about 4 to 5 minutes. The lobster shell should turn bright orange in color. Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail. Grill for an additional 3 to 4 minutes, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry.

Remove tails from grill and let sit for a couple minutes before serving. Sprinkle with fresh chives. Serve with fresh lemon wedges for squeezing over the tails and additional reserved sriracha butter.

10 FOOD RECIPE III

Baked Sole Fillet, the swahili Way Baked Sole fillet, Spiced swahili-style and baked in a buttery lime sauce.

Prep clock: 15 minutes Cook clock: 15 minutes

Ingredients •1 lime or lemon, juice of •1/2 cup Private Reserve extra virgin olive oil •3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup) •2 shallots, thinly sliced •3 garlic cloves, thinly-sliced

Photos by : Denis Ombachi

•2 tbsp capers •1 tsp seasoned salt, or to your taste •3/4 tsp ground black pepper •1 tsp ground cumin •1 tsp garlic powder •1.5 lb Sole fillet (about 10-12 thin fillets) •4-6 green onions, top trimmed, halved length-wise •1 lime or lemon, sliced (optional) •3/4 cup roughly chopped fresh dill for garnish

Instructions 1.In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.

2.In a separate small bowl, mix to-

gether the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

3.Place the fish fillets on a lightly-oiled large baking pan or dish.

Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.

4.Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.

5.Remove the fish fillets from the oven and garnish with the chopped fresh dill.

6.Serve next to white rice or roasted Greek potatoes and a simple salad.

11 FOOD RECIPE IV

Coconut Almond Crusted Cod with Pineapple Peach Salsa

Photos by : Denis Ombachi

•1/8 teaspoon black pepper •1/8 teaspoon cayenne pepper •Cilantro for garnish (optional)

Prep clock: 15 minutes Cook clock: 15 minutes

Pineapple Peach Salsa •1 1/2 cups fresh pineapple, diced •1 1/2 cups fresh peaches, diced •1/3 cup red onion, diced •1 jalapeño, rib and seeds removed and minced •Juice of a lime •1/2 teaspoon chili powder •1/4 teaspoon kosher salt

Ingredients

Instructions

•1 cup canned light coconut milk •4 cod fillets (about 4 ounces each), approximately 1 inch thick •1/4 cup almond meal •1/4 cup unsweetened shredded coconut •1/2 teaspoon kosher salt •1/4 teaspoon garlic powder

1.Heat a large skillet over medium high heat.

2.When the skillet is hot spray with cooking spray or coat the pan with a couple teaspoons of oil.

3.In a shallow dish whisk together the almond meal, coconut, salt, garlic powder, black pepper, and cayenne.

4.Pour the coconut milk into a separate

The Mediterranean Dish

shallow dish.

5.Place the cod fillets in the coconut milk and let them soak in it for a couple minutes, turning them over once.

6.Individually remove the fillets from the milk and place them in the coconut almond mixture, coating them on all sides.

7.Shake off any excess coating then place them in the hot oiled skillet.

8.Cook the fillets for approximately 4-5 minutes on the first side, then flip them over and cook for another 1-2 minutes depending on the thickness and desired degree of doneness.

9.The cod should be opaque and flakey.

10.Remove from the heat and serve with the pineapple peach salsa.

Pineapple Peach Salsa 11.In a large bowl combine all of the ingredients for the salsa and toss together.

12.Cover and refrigerate until ready to serve.

Photos by : Sophia Musoki

12 FOOD RECIPE V

Garlic Shrimp Skewers A flavor-packed Mediterranean appetizer in minutes! grilled shrimp skewers, seasoned Mediterranean-style and marinated in olive oil and lemon juice.

The Mediterranean Dish Prep clock: 7 minutes Cook clock: 15 minutes

user: 6 servings

Ingredients •1 1/2 lb large shrimp or prawns, peeled (tails on), deveined •2 tsp garlic paste •1 tbsp dried oregano •1 tsp sweet paprika •Salt and pepper •1/4 cup Private Reserve Extra Virgin Olive Oil •2 lemons, juice off

Instructions 1.Place the shrimp in a large bowl. Add the garlic paste. Season with the oregano, sweet paprika, salt and pepper. Toss to combine. Add the olive oil and lemon

juice. Toss again to combine, making sure the shrimp is well coated.

2.Cover and refrigerate for 1 hour. Meanwhile, soak 12-15 small skewers in water.

3.Remove from the shrimp from the fridge. Thread 2-3 shrimp on each damp skewer.

4.Very lightly brush a cast iron griddle or grill skillet like this one with oil. Heat the skillet on medium-high. Grill the shrimp on the griddle for 5-7 minutes, turning over once halfway through.

5.Place the shrimp skewers on a serving platter. Add a little crushed red pepper and fresh parsley for garnish, if you like.

Enjoy!

13 FOOD RECIPE VI

Fish Tandoori (Baked Version) A flavor-packed Mediterranean appetizer in minutes! grilled shrimp skewers, seasoned Mediterranean-style and marinated in olive oil and lemon juice.

The Mediterranean Dish Prep clock: 60 minutes Cook clock: 20 minutes

Ingredients 1 Big Mackerel fish washed with bones on For Marination: •2 Tablespoons Yogurt •1/4 Cup finely chopped onions •2 Chopped green chilies •1 Tablespoon Tandoori spice mix (I used homemade) •1 Teaspoon Ginger Garlic paste •1 Teaspoon Red Chili powder •1 Teaspoon Garam masala (Preferably homemade which gives good flavor)

•1 Teaspoon Coriander Powder •1/2 Teaspoon Cumin Powder •1 Tablespoon finely chopped Coriander leaves / Cilantro •1 Tablespoon Cooking oil •Salt to taste

Instructions 1.Keep the head and tail on and remove the fins and insides of the fish. Make as many horizontal slits as possible to the fish on both the sides for marinade to go deep inside.

2.Wash it really well and apply salt on both the sides . Keep for about 10 minutes.

3.In a bowl, mix together all the marination ingredients together really

well and apply it to the fish on both the sides, pressing the mixture inside the slits really well . Keep it covered for about 40-50 minutes for marination. The longer is better.

4.Preheat you oven to 400 degree Fahrenheit .

5.Lightly brush the grill with oil and place the fish over the grill. Place your grill on the baking tray and bake for about 20 minutes.

6.To check the fish whether baked well, insert a toothpick and check if it feel soft and light.

7.Remove out . Serve Tandoori fish with or without mint chutney.

14 LOVE SERIES

Love Series The city of Nairobi is known to offer a lot; including the ultimate valentines experience.

So you have this loved one you want to take out on valentines, the next morning you have to report to work so you have to keep it as local as you can without compromising on the pizzazz. Usually, restaurants will be full to their capacity but that won’t stop you from creating memories with your loved one, will it? The love series will guide you through some of the spots you could hit for that romantic evening.

1.

It wouldn’t be valentines without treats, so as you are picking up your date after the day’s work carry with you some flowers or chocolates. We wouldn’t want to let chivalry die. Grab some ice-cream at Cold Stone Creamery as the day winds down.

This will help set apart the normal week-

2.

Dancing, not at the club—we mean real dancing. You can take a class, hit a salsa club, or go see live music that makes you want to groove. At Dance Centre Kenya you can pick a class of whatever dance suits the rhythm of your romance. Ice-skating is also a great alternative and easier for the guys who can’t dance to save their lives.

15 LOVE SERIES

4.

By this time if you followed the love series loyally you will probably be tired and in need for a meal and a place to rest. To experience the feeling of a home away from home and spend a splendid night free from roommates, dirty dishes, and paper-thin walls you will need to be at the 24 hour Love Nest at Tamarind Tree Hotel. On arrival you get a tender glass of bubbles and thereafter a six course dinner prepared with passion among other goodies for your valentine’s date.

Remember to make any reservation early enough to ensure everything falls into place as it

3.

Films/ movies – Last year Hollywood blessed us with the premier of Fifty Shades Freed. This time round ANGA IMAX will be showing a surprise movie to the lovers of big screens on top of Aquaman and Glass that are now on screen. There is a twist of love placed to it with Afra lounge and Imax bringing you a movie date dinner to retail at 1300 per person. With It is the year for film festivals and plays. The talent in Nairobi’s film industry is out of this world, themed shows bring scripts to life within the theatre. Makes one wonder what they have in store for us this year. At KNT there will be two shows, Opiyo and Juliet by Millaz productions kenya and the Falcon by the Talanta Yetu production house , pick a show of your liking and book your tickets.

16 WONDER BASKET

A Scoop

OF AMAYO TASTIES. In your own words who is Chef Michael James?

I am a self-taught cook driven by passion ready to conquer the culinary world.

What inspired you to get into food industry?

The love of food and how artistic it can be.

What dish have you enjoyed preparing the most?

I am a big fan of preparing chicken and right now chicken and grilled rosemary would take the cup.

Other than being a chef, what other activities do you participate in?

Singing is my form of therapy and right now I sing in a choir called the Shofars. We work in the prison ministry. Last we sang at the Thika prisons.

Tell us a little bit of what Amayo Tasties is all about?

Amayo is in fact my name and Amayo Tasties was a brand created to help me get out of my comfort zone which previously was my white collar job that didn’t challenge me as much as I would have liked to be challenged. It started from a need that I discovered when my friends would come over just for the food I made. Amayo is therefore a brand that offers personalized chef services.

What’s your favourite cheese based recipe?

Chicken Parmesan is my favourite at the moment.

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

We created a few cheese pairing options at Lava Latte but chicken avo melt is my favourite but you can also try the Maasai melt or the veggie melt for all the vegetarians out there.

17 WINE WITH ME

JUST

Slaying

Calm after a storm

If you want forgiveness, Make up for it. IVY KABEI narrates to us how Vero makes up after her fight with Frank. It all unfolds on the night of valentine’s day

“What a shame girl, you acted up real bad and you know it, he’s always been there for you some little understanding would be great, “that’s the kalittle African –American conscious in Vera’s head, at least that’s how she sounded when I pictured her considering the fact that Vera’s this sexy Diva imagine how her conscious would behave in a real life situation lol that’s how she sounded in my head, anyway, she got all worked up for no reason but hey,when a woman loves that’s it, she’s like a lioness, never mess around with her cubs, be a snitch and your dead, you know what I mean?

She had to think of something real quick because acting up on Frank the way she did was a really bad move, after all Frank’s done for her, she wouldn’t want to throw it all up just like that, at least not yet, so making it up to him was the plan but the question was how. Wait a minute, that’s it.January’s come to an end that only means one thing. VALENTINES imekaribia, I think this is the only day MOST ladies get to go out ama I’ve lied, juu come that day, the flowers these men buy and the chocolates not to mention the teddy bears huko town, I won’t lie it’s a lot I don’t get why they don’t do this oftenly wanangoja valentines to express themselves, that’s so wrong the minute you decide to court a lady just know you’ve signed an imaginary contract of treating her like royalty, literally btw am not talking about prince harry’s style haha no,don’t go over board and kill your pocket in the name of impressing a lady, what I mean is that a real man acts valentinish every day at the end of the day, it’s always the thought that counts, just be you, not prince harry on 14th Feb then boom Johnny or mike the next, be real, that aside Vera had it all planned, that’s why Kuna these social media stuff kutusaidia whenever we are stuck, you just google and the info pops up,infact no one needs to know, they’ll just be surprised of how romantic you’ve suddenly

become kumbe YouTube imefanya kazi.

Anyway, it’s here, valentine’s finally here, the way people have ngojad this day, you’d think there’s a prize to be won .I’ve never understood why people wear red on valentine’s day, who said red is the only color of love, really, have you ever thought of pink? Frank on the other hand had no plans his princess had gone wild the other day so they haven’t been on good terms since, he’ll just be staying at home with Jenny, valentine’s wasn’t that big of a deal to them, unlike these young stars out here, make a mistake of not buying a gift for the lady come that day, then the udaku ifikie the friends, honey, you’ll see fire am talking about world war 1 in action. Jenny just cooked some good lunch they ate watched a movie and that’s that, boring right? Imagine spending your valentines hivyo,lemmi not lie, if it were me I’ll literally get depression,pressure,stress and die of sadness I mean that’s the only day you get to cuddle ile propa with someone and get gifts, you know. A text came in it, was Vera, “Can you come to my place, we really need to talk. “Even though he wouldn’t admit it, he had missed her, Kama kawaida he made up an excuse of meeting up with his friends for a drink, Jenny was cool with it, so he just wore a jacket because it was a little chilly outside and took off.

Ding dong! Vera opened the door, Frank looked like he still wasn’t happy to see her, she apologized for acting up and all that, he gave in they kissed a little Frank excused himself to use the washrooms when he came back, MAMA MIA, the view was outstanding, Vera was in this super sexy lacy pink lingerie, the lights were off, she had lit up some candles not to mention the petals all over and the drink people we talking about Belaire, I still don’t get how she did all this anyway, her body just screamed, “COME GET ME, “Now this is how Valentines should end, always in a 50 shades mood, tempting.

18 DISHY GUIDE -TABLE SETTING

Breaking the Rules

For many people getting the food ready is the most important part of hosting a dinner but the work is only half done then. If the food is amazing only one thing can make it even better, the art of table setting. Likewise, when you go to a jeweller he will showcase his finest jewels over a velvet cloth. The details of contrast are what sets the presentation apart. Besides, knowing how to set the perfect table is a power move in itself. Needless to mention how that comes into play this valentine.

In an informal setting where only you and your boo are involved the elaborate details of table setting need not to be over the top. A personal set up that reflects on your relationship is better advised and here are some guidelines to get you on track to hosting the intimate dinner.

19 DISHY GUIDE -TABLE SETTING

The Do’s

The Don’ts

•Keep a set of cloth napkins, if you don’t have a set already this would be a good time to invest in one. Get funky with your napkins. Fold them, roll them, or use a pretty ring. Napkins can really tie a whole table together. Pick a colour that will work best with your set up.

•Don’t use strongly scented flowers. Opt for subtler scents. Submerged flowers work really well. Get a tall transparent vase, fill it with water and spread in a few petals. Drop the flower, not only does this mask the flower’s scent but it looks magnificent against candle light.

•Place mirrors - This is probably the most overlooked, but the most important detail of the table setting. The reflection from the candle light, glass jars, and candle holders boosts up the whole setting, turning it to be more elegant and breath-taking.

•Candles – Don’t use too many of these, the room doesn’t need to look as if it’s on fire. Spread out the candles especially if they are scented to have a diluted smell across the room.

•Rose petals and beads – Spread over some petals and/or beads very lightly through the room. Use petals from fresh flowers.

•Centrepiece This is an item that really brings together the whole setting. It needs to be noticeable but not too loud. It can range from a floral setting to personalized hand written cards to candle holders. Of course this isn’t your typical candle holder. If the centrepiece holds sentimental value, the better.

•Provide a water glass and another for alcohol if you will be serving wine with dinner.

•When a soup of any sort is served, remember to scoop it away from you. Transfer it to your mouth from the side of the soup spoon and not from the end of it

•Don’t play music that will offend or distract. Like a centrepiece it should not upstage the meal.

•Don’t blow your food, if it’s too hot wait for it to cool down then you can eat.

•Don’t season your food before you taste it.

20 DISHY GUIDE 1

lets Sea It’s said there are many fish in the sea, some of them make their way into Nairobi. Here’s a guide by the DISHY TEAM on some of Nairobi’s best sea food joints.

Mama Oliech Mama Oliech is one of those must visit food restaurants in Nairobi. With two branches, at Kilimani and Dagoretti Corner, the fish here is fresh from the lakeside. Enjoy your fish accompanied with some other assortment of traditional vegetables and either white or brown ugali. Their quality is amazing, ask Zuckerberg or Obama.

Ocean Basket This South African franchise has made itself a Sea Food paradise since opening its doors in 2014. They have two branches at The Hub and at The Oval. Sit inside or out on the large, breezy balcony and have your pick of fresh, easygoing seafood dishes. The Platter for One (a combination of fish, prawns, calamari, baby squid and mussels) is a definite must try. Also enjoy your food while listening to some live Jazz music on Saturday evenings.

Ranalo K’osewe This is one of the most famous food joints in Nairobi. Located in the heart of the CBD, it is easy to get here, even in the middle of a busy work day. Ranalo offers a wide range of traditional foods but their fish is to die for. Enjoy your food indoors or on the open balcony while listening to some benga and rhumba in the evening. They are open till after midnight so you can eat fresh fish here any time of day.

21 DISHY GUIDE 1 Greenview Restaurant

Manor 540

No other place has better fish fingers than Greenview. Sitting just behind Jamia Mosque in the CBD on Tubman Road, this is a haven in the city. You can’t go wrong with their bread crumbed fish, and you can definitely not go wrong with their fish fingers which you can have with French Fries or Pilau at just 300/-.

The grilled fish (Nile Perch) is delicious, well marinated and spiced. The accompanying traditional vegetables are really good (Mchicha and Managu). They also serve plantains and West African chili, which makes for a good appetizer. The fish here is grilled fresh on order so be prepared to wait. The wait is worth it though as the portions are massive.

Tamarind Nairobi

Rue 104

Anyone will tell you that Tamarind Mombasa is a must-visit restaurant if you’re looking for a truly magical dining experience by the sea. Even without the sea, its Nairobi counterpart is still as magical. They have an equally mouthwatering seafood menu in a splendid atmosphere on the Karen Blixen grounds. The portions are sizeable and the décor is perfect for a sea food date

Located in the upper quiet part of the CBD at Utalii House, this place is a gem. The decor and ambience are so nice and minimalistic. Rue is famous for its Ethiopian dishes but being a Fish & Chicken Restaurant, the grilled fish is splendid and affordable. Their food comes in platters so grab a friend or two as you might need some help finishing up on your servings.

Emerald Garden The ambience here is to die for but the prawns will bring you back to life. This Thai Restaurant at the UN Ave have some of the best shrimps in Nairobi. The menu is filled with exotic options and the outside set up breaks the monotony of the usual formal setting in most sea food restaurants.

I mean, it is a garden.

Perfect

22 FOOD STYLING

Some Matches are just made in heaven; Fish fingers and chips Shrimps with a dash of lemon

Pair 23 FOOD STYLING

24 WINE AFTER WINE

Graced for Valentines Its

“Looks are deceiving, indeed some men are just not men enough”, Ivy Kabei takes us through the laments of grace in her first ever date in like ages.

Complicated Grace was on a phone call with one of her clients, she had left her iPhone x on the table, Ashley was chit chatting with Shay, they were supposed to go see Brenda, they hadn’t seen her in a while and it’s unlike them, the four girls had created this strong bond that seemed very hard to break, literally, we’d say they were like bonnie and Clyde but that would be pretty awkward, quadruplets will do.Ding! There it goes again, “This is the sixth time she’s receiving a message, consecutively. “said Shay, that was very unusual, Grace is always on demand but this was something else, something more, that unleashed their curiosity, Ash was always the go getter kinda girl, she wasn’t scared of satisfying her conscious even if it meant taking risks, let’s say she’s got this tendency of prying. She picked up Grace’s phone, turned it on and the first thing that caught her eye was the name, Amore with this heart emoji and a smiley face. “Look at this, I think someone’s gotten herself Prince Charming.

“Ash giggled, the girl was glowing with excitement, you’d think she was the one being courted.

“Sssssh! Hissed shay, “She’s coming. “Grace came in, she noticed that the atmosphere in the room had changed,” okay, what am I missing?

“She asked while smiling, “Babes is there something your not telling us, “Grace had a hunch of what was going on but she didn’t want them to find out, at least not yet, she seemed nervous, she was squirming, she had not yet touched her full glass of belaire, to avoid all the questions and keep herself a little bit busy she took a huge gulp, you could hear the liquid finding it’s way down her throat. “That’s enough missy, tell us more about this guy.”Shay finally spoke up. “For starters, I’ve never met him, Ash don’t even think about it,(we all know she already had something in mind ready to pounce on Grace,lol,she’s sweet but always criticizing)we’ve known each other for a fortnight now, he sent me a DM on gram was like what the heck lemmi not snob him, he’s so sweet and really funny, I guess we just clicked, you know.” “Yes girl I know, I know that you’ve gotten yourself a date. “Ash told Grace while winking at her. Grace hasn’t had a date for the longest time, she could use one. She

wasn’t quite sure if she wanted this, but a trial won’t hurt a soul, so yeah a date it was.

The three girls prepared themselves, they were at grace’s house, they always dressed to kill, Grace wore a cute red jumpsuit with black heels, Ash wore a tiny denim short and a huge white t-shirt with white puma sneakers, Shay wore a long peach dress and some sandals, they were always so sophisticated they believed in looking presentable 24/7. They requested for a cab because none of them was in the driving mood .Within 45 minutes they were in Brenda’s home in wetlands. The screams that came out of that compound was too much, but hey, they were four again, always gleeful to be one, they talked about lots of stuff that afternoon, they shared with Brenda about the new guy in the circle and how this valentines they’ll be spending times with their hubbies since Brenda was expectant they wouldn’t be able to have a girls night, they ate, drunk, laughed and had an amazing moment together, once again.

The buzzing red day was finally here, Grace was nervous to meet the mysterious guy, she had booked a 11 o’clock spa appointment at Hilton. It was already 10 so she prepared herself quickly, she didn’t want to be late, she believed in punctuality, she reached there 10 minutes early, and the services were remarkably outstanding as always within 3 hours she was done, she went home, felt relaxed and excited at the same time. She had ordered a dress online for this big day, she prepared herself, her date was at 4 o’clock. She was so beautiful, she didn’t wore red,no,black was the statement colour,she wore a black tight off shoulder dress showing off her amazing long legs with golden heels, she was so hot that day. Her Venue was at Cj’s restaurant, embracing her habit, she was early.

A waitress came up to her, “Miss Grace. “He asked then pointed out a table where a man was sitting, he looked young yes, but the minute she saw him she was turned off, he was not what she expected, definitely not prince charming. “Hi, we finally meet.

“OH Lord! He had the accent, the kikuyu one, Grace almost ran off, she felt like running off,literally,the guy could not even pull the sit for her, “Could this day get worse. “she said softly, faked a smile and cursed,damn it, Valentines indeed.

25 THE CULTURE

The Luo Culture

The Luo tribe is the third largest community in Kenya and makes up close to 13% of the entire population. Perhaps one of the most interesting and noticeable attributes common among the elite, educated or urban Luo people is their flamboyant character and sense of style, in addition to their polished and eloquent command of the English language, otherwise known as The Queen’s English.

History suggests that the Luo travelled along the River Nile from Sudan and established settlements in the lands surrounding Lake Victoria- Africa’s biggest fresh water lake, so you really can’t talk about anything fish without mentioning the Luo. Fish is what makes the Luo, and the Luo make really good fish. Being located next to what is arguably the supply of the best Tilapia and Nile Perch in Kenya, they live next to a gem.

Kisumu city has some of the best fish restaurants in Kenya. Dunga Beach Hotel, Tilapia Beach Restaurant and Lwang’ni Beach are just a few honourable mentions and a whole load more. Fish from the Luo tastes different, thanks to the fact that it is natural fish not drawn from any farm but from the lake, and that the Luo just have some secret recipe that they just won’t let out. Luos make the best fish around so if you have never tasted fish cooked by a Luo you are not living life.

If you cannot make your way to Kisumu to have some of this fine fish, don’t worry. There are a couple of Luo owned fish restaurants in Nairobi that will take care of you. Mama Oliech and Ranalo K’Osewe bring a slice of the lake to the big buzzing city.

It is not only Tilapia and Nile Perch that are a Luo specialty but also Sardines (omena). Now not so many people know how to make good tasty omena. Most people make it too spicy, but not a proper Luo. They will make you think twice about not eating omena.

The Luo really contribute hugely to the cultural food diversity. Most of the fish we have come from the great Lake Victoria and it is harvested mostly by the Luo fishermen. The Luos also make some of the best fish around. Their recipe still remains a secret, only to be passed in from generation to generation. Or maybe making good fish is just part of their DNA.

…you really can’t talk about anything fish without mentioning the Luo..

26 MUNCHIES

Eating Sushi THE DISHY WAY

Dishy took a random sample question to the culinary experts and most answers from the chefs and waiters was that, it’s not easy on the eyes seeing people eating sea food the wrong way.

This valentine, for all the lovers of sea food we got you! We bring you the proper way to devour these cuisines. While all this boils down to preference here is our suggestion following conversations with various top chefs with culinary prowess. Get it from the sea food aficionados.

Sushi “Sushi is delicate and thoughtful, and I appreciate those chefs who serve something worth savoring.”- Chef Michael Mureithi Sushi is a very beloved Japanese dish. It boasts an expansive array of flavours, textures and varieties. Different lovers of this cuisine enjoy it in different ways. While some prefer to mix the wasabi with soy sauce before combining with the sushi, others opt to forego any additional sauces or supplements altogether.

Well, here is the Dishy way:

27 MUNCHIES

SIDE BAR

The Do’s Pick up the sushi with your clean hands.

This way, you don’t ruin the perfect form of the sushi that was made by the chef’s crafty hands.

•Tilt the sushi fish-down to apply only a hint of soy sauce. Place the sushi on your tongue face-down as well. This way, you get the full flavor and freshness of the fish then eat it all in one bite.

•If need be to add some Wasabi, take your chopsticks and only put the smallest amount needed on top of the fish before taking eating it the sushi

If you love sushi, you would definitely enjoy sashimi and Nigiri.

Sashimi This Japanese dish consists of slices of raw fish or meat and is normally served with soy sauce and wasabi.

To eat this, place the sashimi in the soy sauce before adding a touch of wasabi to the middle of the fish, then pick it up the with his chopsticks and lets the excess soy sauce drip off before eating.

•Eat ginger between sushi pieces, so as to feel the palette cleansed. The ginger serves as a palette cleanser.

•The key to enjoying a sushi meal is to start with the lighter bites first, before moving onto the heavier pieces, such as sushi rolls, at the end. More like having more fatty fish at the end.

The Don’ts •As you apply the little soy, make sure the rice and the soy sauce don’t touch.

•Don’t split the sushi. Splitting it in half is apparently very rude to the chef, who spent time making the perfect piece for you. If the sushi is too big, tell the chef so he can adjust the proportion for you. He will find the best part of the fish that can accompany the size of sushi to suite you.

•Don’t mix wasabi into the soy sauce.

•While enjoying the sushi don’t take the ginger while you still have fish in your mouth.

•There’s no dire need to add extra wasabi when eating a combination of rice and fish because it’s always added in between the rice and the fish anyway.

•Don’t ever take two bites at a go.

These is however debatable, don’t pick up the sushi with the chop sticks . The chef’s take effort to come up with that perfect form. Don’t ruin the of the sushi. We say your choice your way.

To order appetizers and drinks while the sushi is being prepared, for starters you can go for edamame (boiled soy beans), suimono (clear broth) or misoshiru (fermented soybean soup). For drinks you can go for green tea, beer, sake, or water to drink.

Avoid soft drinks as they overpower the subtle flavors of sushi.

Nigiri These are slices of raw fish placed on top of beds of rice. To have them, first, use the chopsticks to make a “half turn” with the nigiri on the plate, placing it on its side. Pick it up and place the side with fish on it on the soy sauce, leaving the side of rice dry.

After consuming the nigiri in one bite, eat a small piece of ginger to cleanse his palate.

28 DISHY GUIDE 2

FROM THE COAST

With love If it swims and it’s edible they have it, made with passion.

Here’s a guide by the Dishy Team on romantic sea food restaurants by the coast.

They say, the nearer the sea the tastier the fish. After touring Nairobi’s sea food restaurants, we had to find out if the saying holds so we moved closer to the sea. If you have fish on your mind, then here is a guide to romantic sea food restaurants from the Coast Region (Mombasa, Malindi and Watamu) that will have you sorted.

29 DISHY GUIDE 2

Baby Marrow

La Marina

Located on Mama Ngina Rd, Old Town, Malindi. This gem is a very good old fashioned place with intimate lighting and well done thatched roof. They offer brilliant Italian food; however, the portions are far too big, not that we are complaining but one platter could serve two.

This restaurant, located at Daisha Rd, Mtwapa, prepares perfectly cooked seafood right on the beach.

Perfect for a magical evening by the water, this particular Mombasa favourite oozes romance, offering the opportunity to depart from the beach and take a ride in the restaurant’s dhow, the traditional Arab sailing vessel. Setting off at sunset, the La Marina dhow allows diners to enjoy fresh prawns pan-fried in garlic or grilled swordfish with delicate vegetables, while gazing out over the stunning, theatrical backdrop of the sprawling Kenyan coastline. For an extra touch of opulence, order a champagne cruise for you and a loved one, or celebrate an anniversary with a group of friends.

Tamarind Restaurant Located on Silos Rd, Mombasa. One of several Tamarind ventures in Mombasa specializing in sea-to-table produce, this ambient venue has deliciously cooked seafood which is considered to be their signature creation. Tamarind offers a haven of tranquility in which to relax after a hectic day in the city.

Misono A wonderful Japanese restaurant in the heart of Mombasa, Misono offers familiar flavors perfectly styled in accordance with authentic Japanese cuisine. The traditional gong sounds as soon as you enter the restaurant, signaling the time to leave the outside world behind and relax within the minimalist, neat space, complete with Kabuki style, hibachi tables and an understated elegance. The seafood is fresh and the sushi expertly rolled, while the chili prawns are one of the best dishes in the city and notoriously moreish.

The Moorings restaurant boat is located on the north side of Mombasa and has an incredible seaside location, floating among the mangroves. As one of the oldest restaurants in Mombasa, and considered to be one of the best, The Moorings serves a selection of fresh seafood platters with sides of potatoes and freshly cooked vegetables. It also provides a ‘landlubber’ menu consisting of succulent steaks and ribbons of fresh pasta – perfect for those more romantic occasions. With its beautiful thatched roofing and colorful, tiki vibe – derived largely from the vibrant flora and fauna surrounding it – the Moorings is an ideal spot to enjoy the decadent spoils of Mombasa.

Old Man and the Sea Located on Silversand Road, Malindi this place looks like an extract from a ancient Greek. White is the dominant colour and it provides one of the most authentic romantic experiences. The menu consists of European vegetarian friendly and gluten free options as well as the seafood. It is nice and cosy, perfect for the silent and romantic getaway.

30 DISHY DELIGHT

YOUR VALENTINE’S DAY GUIDE TO

Seafood Aphrodisicacs

Meals that we love to love and the meals that make us love

Delight in the meals that we love to love and the meals that make us love.

FELIX KAVII gives us the valentine’s guide to seafood aphrodisiacs.

Aphrodisiacs have a long connection with seafood, going back all the way to the ancient Greeks and Romans. After all, the word ‘aphrodisiac’ means ‘relating to Aphrodite’, the Greek goddess of love and fertility. The fact that Aphrodite was born from the sea, in Greek myth, ensured that some of the earliest foods considered to be aphrodisiacs were seafood.

We all have grown to love sea food either for the fact that it is exotic or nutritious. Being February not much matters if it doesn’t involve love. And what a time to speak about the aphrodisiac sea food. Question is, do these aphrodisiac meals really work? How about you try them out with your sweetheart and see if these hold true.

Oysters Urban legend has it that Casanova once seduced a virgin by sliding an oyster from his lips to hers. I mean what about communal seafood doesn’t scream seductive? In addition they increase the levels of dopamine in your bloodstream. Dopamine is what’s known as one of the “happy hormones,” and that euphoric feeling you get after eating a dozen oysters is what makes oysters natural aphrodisiac. But there’s more, oysters contain zinc, which is vital for the production of healthy sperm. So if you’re looking for a seafood aphrodisiac that will also help you conceive a healthy child, look no further than oysters

31 DISHY DELIGHT

Shrimp Ever heard of the saying, ‘good things come in small packages?’ Shrimps are small but they pack a load of iodine that is essential for your thyroid glands. In case you’re wondering, your thyroid gland helps you regulate all sorts of important things, including how you burn energy, muscle control, and brain development. A well-functioning thyroid helps you to have the energy you need to stay active and attentive, in both life and relationships. Down south in the Caribbean, it is rumoured that some cultures have it as tradition to eat shrimp during sex to “double the pleasure”. Worth the try isn’t it?

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Octopus Octopus soup, locally known as ‘supu ya pweza’ was once rumoured to boost sexual desire in men, a soup that had been widely enjoyed among the Swahili community of Tanzania and coastal Kenya. This has now been proven to be true, as true as the sun rises in the east, a bowl of octopus’ soup will increase a man’s libido. Octopus is a low calorie, lean seafood. It is a good source of iron, calcium, potassium, phosphorus and selenium. The availability of the vital Vitamin A in octopus helps regulate the synthesis of the sex hormone progesterone.

Salmon Salmon is high in omega-3 fatty acids, which is important not only for heart health (No wonder you keep seeing it all over vitamin bottles, remember seven seas Scotts Emulsion?) but also helps your libido, by supplying the building blocks for production of estrogen, testosterone, and progresterone. A healthy heart will always pump blood into the right places.

#Experiece Awesomeness BE ON THE KNOW, LOG IN w w w . d i s h y. c o . k e

32 CHEF CHRONICLES

From Mombasa with love Tell us a little about yourself and what you do?

I love cooking and experimenting on different kinds of recipes as well as being a content producer.

What inspired your love for food and how did you make it a career?

I like eating and that was my main drive. I have also loved cooking and making easy recipes. My inspiration is basically my mom, Abbas and Chef Ali Mandhry. I made it a career by working with Chef Ali on content.

What is the best part about what you do?

The best part is all about the good food, interactions and being able to share a meal or recipes with family and friends.

Being the month of love are there any special recipes you have in store for us?

Yes, custard strawberry dessert What has been the greatest highlight of your chef career?

I got the chance to work with Chef Ali Mandhry and Mark Weins on a project.

Of all the sea based recipes which one have you enjoyed the most?

Samaki wa kupaka (charcoal grilled fish in coconut sauce) and coconut lime prawns Other than food, what other hobbies do you partake in?

I Interacting with people, shopping, food tasting and reading What do you think about the growth in love for sea food in Kenya?

It’s really amazing. Seafood is now more accessible in most developed towns. There are many outlets and also the prices are affordable.

33 DISHY DELIGHT 2

APHRODISIA

Ignite theSpark …a couple of treats to help ignite that spark and keep the flame burning…

Let’s talk aphrodisia, food has always been an integral part of our love lives, whether you are gifting treats or feeding your lover. One thing is for sure though, you don’t need to be dining by the sea side to incorporate a little romance in the meals you share with your loved ones. Break the cycle this month and show your love by sharing a healthy treat.

Here are a couple of treats to help ignite that spark and keep the flame burning.

Coconut Water The fact is, it’s been proven that coconut water’s electrolytes are beneficial to the proper flow of your blood, and one of the biggest contributors to a healthy sex life is, of course, proper flow of blood to your sexual organs.

It’s easy to incorporate coconut water into a healthy diet to benefit your libido, as it can be put into smoothies and cocktails but many people drink it straight on. \ Chilli Peppers Chilli peppers are a sensual stimulant all their own. The

active ingredient in chilli peppers -- the thing that gives it the spiciness and makes your heart pump is one of the top aphrodisiacs, because it promotes the release of endorphins by raising your heart rate. The combination of the increased heart rate and the increased presence of endorphins in your body will raise your libido almost instantly!

Chocolate There is a reason why men like to gift chocolate to their lovers and it’s not only for its cocoa goodness. The treat boosts your libido. It triggers your body to release the same chemical that it releases when you’re having sex with a partner.

Vanilla Vanilla seeds are prized for their amazing taste and vanilla also helps increase libido. Rumour has it that men are turned on by the smell of vanilla, and they rate the scent of vanilla as being the most pleasurable of all. Could be subjective but who can dispute the sweet aroma of vanilla.

Bananas Bananas make it to the aphrodisiac list, bananas with their phallic shape already look like a feel-

good food but these aphrodisiac foods also contain bromelain, an enzyme which triggers testosterone production.

Watermelon The pigment that makes watermelons red, lycopene, also found in tomatoes has an effect on the body that relaxes blood vessels and enhances circulation. This has a Viagra like effect.

Strawberries These are probably the most playful fruits around. Other than being rich in vitamin C which is essential for blood circulation they are also quite fun to feed each other.

Asparagus Veggies too can be sexy. Other than their phallic shape they have goodies inside too. Packed with both vitamins B6 and E, these greens are set up to boost bodily production of sex hormones and arousal.

Pomegranates Filled with anti-oxidants these gems work miracles for your blood flow, especially for men. Mystic has it that the forbidden fruit in the Garden of Eden was not an apple but actually a pomegranate. .

34 UNSULLIED

Heaven THE 7TH HEAVEN

A taste of the sea is what you deserve, experience the wonders of the sea at Nairobi’s most premier sea food location.

Seven Sea Food & Grill, located at the ABC Plaza on Waiyaki Way is a wonderful restaurant that graces in land Nairobi with a wide array of the finest Sea Food. The décor is highly innovative and sophisticated, the lighting is in all the right places and bottles of wine are arranged neatly at the bar as if for the aesthetics. It is the first thing you notice once through the door, that and how many different bottles of wine they actually are. The ingredients for all the finger licking array of dishes in the menu are delivered daily and prepared fresh. The meals are accompanied by Seven’s Signature Sauces. Not many sea food restaurants are known for their steak but the beef is tailor made to your preference. Whether you want your steak in a burger, sandwich or a prime cut your taste buds are in for a treat.

The key is generous portions presented simply and elegantly…

35 UNSULLIED

Worth a try is the seven signature classic – the seven ocean platter, which is the ultimate combination slipper and spiny lobster, the catch of the day, grilled calamari, smoked octopus and queen prawns or their masala crab pot, freshly cracked in a Gujarati masala.

In regard to ambience the best time to visit this sea food haven is on a Friday or Saturday evening when they offer live music.

There is just something so relaxing and exotic about a combination of sea food and live music. With valentines coming up there are not many places that would hold a candle to the romantic experience of the restaurant. With a private dining area, fully equipped with a private bar it does provide for a perfect avenue for personal ventures or business. Some of the other amenities offered worth a mention are the outdoor seating, wheel chair accessibility, heated terraces and all weekend long happy hours.

On weekdays the happy hour runs from 4pm to 7pm.

The cocktails are amazing and are not watered down, the alcohol content is as it should be and it does make their happy hour a merry one. Other than the meals being chef prepared they have specially prepared meals free of gluten and if you are enjoying your time at the private dining area you get a chef’s table too. Amazing, isn’t it? The establishment, owned and run by the fearless Chef Kiran, does have a hint of his personality. He travels around the globe, harvesting natural and exotic ingredients and converts them into delicious meals. He has hosted TV shows that focus on the culinary experience

Photos : Trip Advisor & Courtesy

36 UNSULLIED of African culture and the authenticity of the stories trickle down to the final product which is always a meal like no other. You can bet that Chef Kiran’s meal are flipping delicious.

The menu is changed every few weeks to keep things fresh and as sea food pairs perfectly with wine this would be a problem for beginners but not at Seven Seafood.

They offer a visual flavour map that allows its customers to see what wine pairs best with the meal they ordered. They have divided the red wines into medium bodied, full bodied and light bodied. The concepts are quite new and almost everything about the place is a win. Where will you be this valentines?

37 UNSULLIED

CHEF KIRAN

Life with No Limits Known as the Fearless Chef, he has racked up quite the repertoire. From culinary works and running a restaurant to hosting a TV show, ‘The Tales from the Bush Larder’ where he travels around the globe, harvesting natural and exotic ingredients and converts them into delicious meals, focusing mainly on the culinary experiences of the African culture. The authenticity of the stories trickles down to the final product which is always a meal like no other and at the end of the day he is a chef like no other.

38 SEA FOOD PAIR

Cupid MATCH MAKING WITH

The perfect seafood dinner can only be improved by adding a glass of wine on the side and we know just what kind of wine to pour.

Seafood and wine are almost a cliché but they are paired for the one reason that wines, whether white or red, will take your sea food experience to the next level. When considering your seafood, you have to know three things: the intensity of flavour, the texture of the meat and if it’s a heavy or light fish. For the wine, you also need to know the colour, the sweetness and whether or not you want sparkling or still. Based on these traits, we’ve come up with two perfect pairings you can impress your date with at valentine’s dinner.

Tilapia & Casal Mendes Verde When it comes to light, zesty Tilapia, try pairing it with Casal Mendes Verde. The wine will carry hints of tropical fruits. This wine pairs seamlessly with a bright Tilapia. Elements of the wine should always share similar characteristics with the food on your plate, and when it comes to citrus and acidity, a Casal Mendes Verde will be your ideal match.

39 SEA FOOD PAIR

Photos : Courtesy

Tuna Steak and Casal Mendes Rosé Tuna steak and Casal Mendes Rosé is a wonderful pairing. The fruit in Rosé matches the succulence of the tuna steak, making for deliciousness. Plus the two look good together! Tuna is a heavy fish, which is why a medium to full bodied wine is ideal for pairing. With Rosé’s warm and fruity flavours the pairing is a match made in seafood heaven.

40 MAMA NITILIE

Samaki Wa Kupaka

Tui La Nazi La Bizari Mchanganyiko

41 MAMA NITILIE

Viungo 1Samaki mkubwa - 1 Tui la nazi zito - 2 vikombe Pilipili mbuzi -1 Pilipili mbichi kijani -2 Bizari mchanganyiko 2 Vijiko vya chai Bizari ya manjano ½ kijiko cha chai Ndimu -1 kamua maji Chumvi

Namna Ya Upishi 1.Msafishe samaki mweke achuje maji 2.Katika kibakuli kidogo, weka Tui, pilipili mbichi, pilipili Mbuzi, Bizari na chumvi kisha tia mchanganyiko huo katika mashine ya kusagia (blender) 3.Teka kidogo kisha mroweke samaki kwa mchanganyiko huo wa tui au umpake samaki kwa mchanganyiko ule kisha mwache samaki katika friji muda kiasi nusu saa au zaidi yake.

4.Paka mafuta kidogo treya ya samaki, mweke samaki kisha mchome kwa moto wa juu katika oveni (Grill) 5.Akiwiva upande mmoja mgeuze upande wa pili huku ukimpaka tui kisha mwepue na umweke katika sahani ya kupakulia.

6.Katika sufuria ndogo, weka ule mchanganuiko wa tui ulio iweka kando, wacha ichemke kidogo tu huku ukikoroga kwa moto mdogo kiasi cha dakika moja .Rojo likianza kuwa zito tia ndimu.

7.Epua na kisha mwagia juu ya samaki. Tayari kuliwa.

42 FOODIE CRONICLES

My Kitchen Love is an amusement park and food its souvenir

Photos by: Wackyeats

Tell us a little about Kathleen Matathia?

I have worked in the food industry since 2011 as a P.R and Marketing Executive for Browns Cheese but I left last year and currently I am a freelance P.R and marketing agent, working with brands like Kenya Nut and De-javu club What inspired you on this path of the love for the camera and kitchen?]

I For the longest time my dad and I cut out the recipes from the Sunday Nation and we would do a cook out every Sunday, just the two of us. This grew my love for food because it was all about whipping up food that wasn’t traditional. We definitely made a mess but had a lot of fun while at it.

43 FOODIE CRONICLES

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

I travel within the country a lot. Being one with nature is one of my favorite things to be a part of.

In the name of love what kind of recipes do you have in mind for valentines?

Being single, I have plans with my girls to have a ‘Do You Day’ where it’s all about self-care and this year we are having dinner at Osteria and their Carbonara is all I can think about, plus some good Merlot.

Which is your favourite sea food recipe?

I am not much of a sea food fan but I do love some oysters with vinegar and chilli.

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!)

Photos by : Kathleen Matathia

What is the best part about what you do?

In my line of work, I meet a lot of people in a very short amount of time who not only add flavor to my life but also bring new international experiences to me. I don’t need to travel to learn, it all comes to me.

What has been the greatest highlight of your career?

The best part about I do… it’s sThe greatest highlight so far of my career has been when working at Browns Cheese we were able to expand its product line from just cheese to homemade authentic ice-cream. The best part was testing and trying out different flavors to come up with non-conventional ice-cream flavors like the Beer Sorbet which was in partnership with Carlsberg and the Sangria Ice-cream whose debut was during the Nairobi Wine festival. I not only felt part of the marketing team but the creative process as well which allowed me to feel as though I was part of the brand.

44 DINING

If it’s tasty, and beautifully served, it can only be in K’Osewe!

Lake space The taste from the

“Fish, to taste right, must swim three times -in water, in butter, and in wine.” This is a Polish proverb. Now I don’t know what the Poles know about fish, or if they even have fish. What I do know is that some of the best fish in the world is found right here in the middle of Nairobi.

I had been to K’Osewe before but I didn’t have their fish. A huge mistake. So here I was, back again, and I wasn’t going to make the same mistake twice. K’Osewe is along Kimathi Street just a couple of meters next to Nation Center.

The two guards stand just outside the entrance clad in black and white. Once I was frisked at the entrance I went up the stairs straight to the main restaurant space.

At K’Osewe you pay before you eat. You can have a seat, study the menu, then pay and order. I didn’t have to sit and think. There is an assortment of all types of fish on the menu ranging from Coconut Fish, Smoked Fish (Bude), Fried Fish, Fried Fish Stew and Kamongo (Lungfish).

I wasn’t feeling so adventurous then so I tried the fried fish. It costs 700/-. At K’Osewe all foods

45 KAHAWA JOINTS

on the menu are accompanied by either ugali (brown or white), rice or Chapati.

The place looked bigger than it did last I was here. The seats and tables in the inner section were neatly arranged with people occupying only a couple. The screens were all on showing some football game. It was around 5pm so it wasn’t quite full. At K’Osewe the inner and outer section are separated by arches.

I made my way to the outer section where they have some nice green sunlit gazebos. There is also a smoking booth there, probably where

they guys who ordered smoked fish go to enjoy their meal. I like the outer area which provides you a view of the adjacent Nation Building. The breeze there is also quite relaxing. The colours on the wall also blend in quite well.

The service at K’Osewe stands out. I didn’t even wait for more than ten minutes to have my fish and ugali brought. The fish is so huge it covers the whole plate diagonally. It is accompanied with some lemon and salad. The ugali ata K’Osewe is also very well cooked. The green and white waiters’ uniform makes them stand out if you need some assistance. There is a hand washing section with a couple of sinks and mirrors just next to the gazebos.

What stands out about K’Osewe, apart from the heavenly food, is the ambience. It doesn’t come out as a high end place, and still it doesn’t come out as a cheap spot. Anyone can enjoy eating here and feel at home. Notable famous people eat here and they just blend in with the rest.

The fish at this place is worth more than the praise it gets. The saying “If it’s tasty, and beautifully served, it can only be in K’Osewe!” is now apt. Here they know more than a thing or two about fish.

46 KIBANDASKI

Mama Oliech

FishHaven

Not your typical Kibandaski this one, join Ted and Alimo as they take us through the experience of the one Kibandaski that is literally fit for royalty.

Last month had me avoiding my beloved kibandaski for obvious reasons but here we were. I was feeling good and I had to eat something good. Something to celebrate the not so new New Year. The feeling was mutual between me and my colleague, Alimo.

Remember Alimo? The guy we met up with at the matumbo place in tao last year?

We decided to go out of the busy CBD on that Friday afternoon and made our way to Kilimani near Yaya Centre. Just a couple of meters behind Yaya is the famous gem; Mama Oliech Restaurant. The name has been

From the sea into the fire

47 KIBANDASKI artistically curved out on a wooden sign placed just next to the road. In case you think I have the location wrong, Mama Oliech has two branches; this one and the other one at Dagoretti Corner.

Talk about a franchise Kibandaski. I told you, this Kibandaski business is booming.

We made our way in and to be fair, Mama Oliech is not your average Kibandaski. The arrangement is immaculate with the eating tents surrounding the parking spot in the inside. There are a couple of palm trees places in huge pots which give the space a sense of nature. It was around 2pm so there was quite some traffic here with people busy having lunch. A huge picture of Mark Zuckerberg digging in to fish, during his visit to this spot stands out just as you enter.

Billionaires and presidents eat at Kibandaski’s.

Growing business I tell you.

Alimo and I made our way to the tent on the left and a waiter was there even before we settled.

Her name was Akinyi. The menu is just a simple laminated one with mostly the traditional Luo foods. Yet again, Zuckerberg’s image is on the menu. Quite some P.R. When at Mama Oliech, you ought to order nothing but fish. Why come all the way here if you are not going to have the house specialty? Fish and ugali was it for us. Brown ugali for me, white for Alimo. It read 950/- on the menu, so when Akinyi said that we would pay 1250/- if we sat here we were quite confused, and a tad mad. It was only after she explained to us why that Alimo and I understood better.

Apparently at Mama Oliech’s where you sit determines how much you pay. There’s a place you pay 1250/- , then in another 950/- and finally if you sit at the farthest tent you’ll part with 850/for the same plate of fish and ugali. I told you, not your average Kibandaski.

We were to wait for twenty minutes for our food but it came in less than ten. Good service was definitely a thing there. The waiters at Mama Oliech have a black and white uniform which gives the already well-arranged place an even orderly touch. We washed our hands in those tu-tanks that Alimo and I had some trouble naming a couple of issues ago.

The water was warm as the tank was directly under the sun.

The fish was huge. Very huge that it covered the whole plate horizontally. Some sukuma wiki and kachumbari was neatly placed beside the tilapia.

I have a conspiracy theory that the ugali at Mama Oliech is really meant to have you dosing off after lunch. The size of the ugali is very huge and the good thing here is that it is made on order. So you get fresh, steaming hot ugali for yourself.

I had learnt a thing or two about eating fish in our escapade to Kwa Musyoka’s last year. Fish isn’t fish without some lemon. I dug in and I was tempted to say that Mama Oliech has the best fish in Nairobi, but I held my tongue. What I am sure about is that this place is definitely on the top when I comes to samaki. The brown ugali is traditional and is made from millet and sorghum. Beware it is not for you if you have a light stomach or heart that is. You will also have to pay a bit more for it. The fish had been fried superbly giving it some crunchy yet fleshy taste. Mix that with the sukumawiki and you literally have heaven. The place is so neatly arranged that nobody disturbed us while eating, no bumping into us or asking tupistishe chumvi. The food was so great that Alimo actually said nothing while eating, which was a first. The guy talks a lot, but this fish had him dumbfounded.7 Musyoka is my guy, still is but Mama Oliech is giving him a run for his money. It is actually giving all food samaki joints a run for their money. If you don’t want fish, they have a whole load of other foods for you but trust me, have the fish.

Photos by : Leena Kinuthia

48 DOPE CONVERSATION

Home made Fish Fingers In this month of love, Leena Kinuthia (Ma Pendo) takes the conversation down a crafty way to prepare some finger licking fish fingers.

Talk about coating with love with some spicy bread crumbs, this dishy meal is cooked to perfection courtesy of Ajab Maize Flour Ingredients •½ Kg fish fillet, •2 raw eggs, •Breadcrumbs, •Spices - Fish Masala, Chilli Pepper or any spice of your preference •AJAB maize flour.

Methodology Pre-heat the vegetable oil in a deep frying pan. In an mixing bowl, mix the AJAB flour with garlic powder, garnish with salt, pepper and fish masala just to spice it up. Add some flavour then set aside. In a separate bowl beat the eggs to a perfect blend. Cut the fish fillet into finger shaped pieces, set aside. Pour the bread crumbs in another bowl and now you are set to start.

Dip the fish fingers in the flour mixture and coat evenly then into the beaten egg. Let the excess egg drip off.

Finally dip the fish fingers into the bread crumbs, and ensure to evenly coat the fish fingers.

Fry the fish fingers in batches until golden brown. Remove and drain on a paper towel.

Serve for lunch or dinner with some tartar sauce and enjoy the dip.

dope

conversation

with Leena Kinuthia

49

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50 FOOD STYLING

Incredible

51 FOOD STYLING

Moments

52 THE SPILL

The LatteLover at Lava Latte

It was one of those really hot days that questioned the necessity for clothes. I was meeting up an old friend, Jenny, who I hadn’t seen in a while for brunch at Lava Latte. I had never been to the place but everyone I knew who had been there couldn’t stop talking about it. If Jenny was still the same girl she was when I last saw her I knew she would run a few minutes late, fashionably. I walked into the cosy coffee shop at 10:45 a.m., fifteen minutes before the time we had agreed on text the previous night. I wanted to have a feel of the place before Jenny came in. The interior had the personality of a Nairobian hipster. I loved it. The Ankara finishes and adorable paintings lining its walls created such a fun and casual ambience that had me wishing I was ten years old again.

Storms pass, winds die down and rain stops falling eventually

I sat by the wall facing the door, psychologists would have said this was a sign of anxiety and maybe it was.

The thing about Jenny and I is that we had never been involved romantically but we got along well enough to get by. On other days there was a thick tension, thick enough to slice through with a knife. But the tension remained unspoken, well up until the day she drunk texted me. Her text said that if we get to a certain age and we weren’t married yet to other people, she and I should. She was the kind of girl who had all her life planned out to the colour of the baby carrier she would get for her child. I didn’t reply the text as I didn’t want to commit to it and neither did I want to break her heart. A few weeks later we lost touch till a few days back when she asked to catch up over a drink. So here I was.

53

THE SPILL The waiter approached shortly, I ordered the pineapple mint juice to keep away the heat and to keep me company in the few minutes I still had to myself. Thinking about how Jenny had always chased perfection had me comparing her to Violet Jones, the girl from Nappily Ever After

by Trisha Thomas. Conveniently enough this was my current read. I still had a few chapters left in the book. Violet Jones is the kind of girl who will update her weather forecast frequently so she could prepare herself from having to get rained on while Jenny was the type of girl to carry an umbrella on a hot day like that day was, ‘just in case’.

Cut from the same cloth the two. Being in a coffee shop it was only cultural to pull out a good read and get lost in the space.

I opened my Kindle and got on to the remaining chapters. Occasionally I would look up from my screen to think about how well written some lines were, I would sip my juice as if to water down the wordings .

Against the wall I was facing was a bunch of paintings of African women. I could picture them mouth the words of Violet, “… everything would be fine. Like the natural order of elements, in their perfection and imperfections, like the sea in its natural ability to provide beauty and warmth and just as quickly create a natural disaster.

Storms pass, winds die down and rain stops falling eventually.”

So simple yet so much identity, like this coffee shop. I thought to myself. Almost instinctively Jenny walked in, a few minutes past 11:00 a.m. She looked amazing in her striped down black and white chiffon top,

blue jeans and yellow heels. I got up, “You are still doing this fashionably late thing after all these years?” I asked. “Good things come to those who wait,” she joked.

“I guess you needed time to pick an umbrella to match your outfit,” I teased back. She giggled as I moved closer to hug her. She smelled nice so I held on a little longer than the conventional hug period. Long enough to catch an extra whiff of her scent.

“Nice place…” she said as we took our seats. “I heard they have amazing Paninis, can we order some?” She asked as her eyes darted across the room in awe. The waiter came across to our table and took our order.

“What are you reading,” she asked pointing at my phone that was still on my Kindle. “Nappily Ever After,” I said pre-empting all the thoughts I had about the book to catch her reaction first. “I didn’t take it to be your kind of read but I guess in February we are all about love huh?” I smirked from one corner of my mouth, “I guess.”

There was the tension again.

The conversation flowed smoothly thereafter and spilled into the vastness of all the things we had been through while we had lost touch and because the spill was as enticing as the space brunch slowly turned into a late lunch.

54 LAKE TO PLATE

Behind The Scenes

For the lovers of fish, Caroline Anyango takes us through the life of our unsung heroes, fish mongers.

Don’t underestimate commitment , it takes sacrifice for you to enjoy that fine fish

55 LAKE TO PLATE Have you ever wondered how at the end of a long day when you are craving a serving your local mama won’t disappoint you? Despite being miles away from a water body large enough to accommodate the size of the fish she sells, she will always have a big and fresh fish that will have you licking your fingers. It does take a lot to have you satisfied to your fill and knocked out as told

by Caroline Anyango.

Anyango has been in the business for twenty two years after her mom went back home and left her to handle her shop in Kenyatta market where I met her. Mama Anyango as she is popularly known has a vibrant soul and she laughs a lot. She loves her business, selling and preparing fish for her customers, as it her source of daily bread. Having grown with the business for all these years she has built quite the reputation and at face value it might look like a walk in the park but like every other business it has its ups and downs.

Her typical day starts at 4:00 a.m. where she heads into town to catch a bus from Miguru Bay, Migori County, and a place she mentions as home. The bus comes with fresh fish from Lake Victoria. Every day she gets just the right amount to last through the day as fish can spoil quick. She opted for this as she is sceptical about other fish sources. Once she catches the bus early in the morning her trusty rider will then take the batch to her shop as she heads back home to have breakfast

56 LAKE TO PLATE and get ready for the day. The fish will be heavily iced as in Nairobi the heat can be a bit unfavourable for her business.

She will get to the shop at around 7:00 a.m. when she starts the day’s preparations which involves washing the fish, scaling it and readying the firewood.

At 10:00 she will be open for business and her customers will start coming in, one by one. She does have a good relationship with the regulars and tries to achieve the same with new customers. She likes having them come around as often as they can. Some will call in occasionally to place their order before time or have their fish delivered. Her secret? Trust.

With everyone she interacts with from the guy who sends fish from home to the guy who wants his fish done a particular way she establishes trust first and it is this kind of ethic that has had her in the game for so long. It inspires me.

She says her meals are made with passion, every plate decorated to appetize. She mainly prepares Tilapia as it is popular and comes in large sizes. She prepares the meal as it is ordered so it’s tailor made to her customers. Upon request she will prepare gravies to go with your fish but of course for an extra charge. Her clientele comes from all over Nairobi so she insists on consistency, she wouldn’t want a customer to miss her so she is always at the shop till late and throughout the week. She laughs as she explains how being this busy has had her miss out on weddings and parties.

All for the love of her business and customers she has spread so much cheer that goes unsung, till now. It sheds a different light to all that goes in to serve that appetizing plate of fresh fish. It makes the meal better, for all the hard work and love that goes into it becomes more than just fish.

57 ADVERTORIAL

ONE

ROSE

AT A TIME

IT’S AN

EXOTIC THRILL

Love SIP SOME

THE COCKTAIL

QUEEN

58 COCKTAIL 1

Raspberry Rose Tequila Kombucha Ingredients •1 bottle Rosé •1 cup silver tequila •1 cup fresh lime juice •1/3-2/3 cup agave nectar depending on your taste •2 cups fresh strawberries hulled + halved •1 cup sliced peaches •1 cup fresh blueberries •1 cup fresh pitted cherries and or watermelon •2-3 limes sliced •original flavored kombucha or sparkling water for topping •basil for garnish

Instructions 1.In a large pitcher, combine all the ingredients except the sparkling water (or kombucha) and basil. Stir, gently to combine and then place in the fridge until chilled.

2.To serve, give the sangria a good stir, then fill each glass with ice and pour the sangria over the ice. Top with sparkling water or kombucha. Garnish with basil and edible flowers.

Drink up!

59 COCKTAIL 2

Ingredients •10ml pomegranate syrup •40ml vodka •30ml cranberry juice •3 fresh strawberries •Red rose Instructions Muddle strawberries and liquids in a shaker tin. Fill shaker with ice cubes, and shake vigorously. Strain into a martini glass and garnish with a rose.

Lady Rose Would a rose by any other name taste as sweet? The Cocktail Lovers of London think so, especially when mixed with strawberries and sugary syrups. We’ve translated their metric measurements into American ounces.

60 COCKTAIL 3

Love Potion

Triple Berry Martini

Ingredients •1 cup pomegranate juice •60ml (2 shot glasses) strawberry smirnoff vodka •60ml (2 shot glasses) Chambord Black Raspberry Liqueur •2 small chunks dry ice •2 strawberries cut into hearts, for garnish (optional) Instructions 1.In a cocktail shaker, combine the pomegranate juice, vodka, and Chambord. Shake to combine.

2.Place 1 chunk dry ice into the bottom of each glass and Pour the martini over the a very small piece of dry ice.

3.Garnish with skewered strawberry hearts if desired.

4.Wait 5-10 minutes for the dry ice to dissolve (and enjoy the fun show!) before drinking.

NOTE: DO NOT ingest the dry ice cubes. wait until they have dissolved before sipping.

61 COCKTAIL 4

Fresh Strawberry

Margarita

Ingredients •1 pound fresh strawberries* •60ml simple syrup** (adjust amount to preference) •90ml fresh squeezed lime juice •2 cups crushed ice •240ml tequila •60ml orange liqueur (Triple Sec, Cointreau) •optional: salt to rim glasses

Instructions 1.Blend together fresh strawberries, simple syrup, lime juice, crushed ice, tequila, Triple Sec (or Cointreau) until smooth.

2.Serve cold in salt-rimmed glasses.

62 JUST BOOZE

Lov e

Crafted with

This is not a love story. God knows we have had enough of those already. I am sorry to have ruined your love expectations so early but this is a story about cement, socks and of course, whisky.

I had an interview scheduled at 11am on that Tuesday morning. I was the interviewer, so that meant no time to draft fancy and rhetoric answers. I don’t do interviews, but when someone writes you a cheque at the end of January, you do their bidding. You get on with it, and diligently. Normally I don’t do interviews, because they are just boring. Interviews lack adventure. You have to ask the questions you don’t want to ask. I wan’t to ask people what they call their cars, what colour they absolutely hate, where they gave birth, why they got married and all that. But you can’t have this in interviews, can you? You have to be nice like in the emails, smile and give them a firm handshake while maintaining eye contact and they then proceed to giving some award deserving P.R answers. Interviews are just not honest.

It was an interview for the Business Editorial. Even better! Oh, by better I am being sarcastic. I had to write down numbers. Numbers of profit margins, employees, company branches and still more numbers. Now I have no experience with numbers.

The key here was to act like I’m a numbers guy. A business writer. You see, interviews are a scam. Our business editorial team had to stop pulling me into their boring numbers. My boss told me to become a full writer you have to write all angles, which made sense but I almost told him that I don’t need numbers.

The interviewee was to be a Mrs. Hannah Balozi, the PR Manager at a cement company. This I must say I found interesting. That a cement company needs PR. That people really pay attention to cement ads, I know I don’t. Cement is just cement. The construction industry is plain and much less interesting than food.

I was to meet Mrs. Balozi at the company’s office in Parklands. Now pardon my arrogance but I didn’t even think that cement companies have off site offices. To me, it was just a straightforward thing; make cement, put it into trucks and make your money. By 10:40 am Betsy (name of my car) was well parked in the parking lot and I was seated in the reception. I hold nothing against receptionists and receptions but…I just don’t like them. Receptions signify waiting, and yours truly doesn’t like waiting.

I am impatient and receptions are lobbies for the patient. The silence in receptions is loud. Receptionists on the other hand are dangerous, good receptionists that is. Anyone who can fake a perfect

Wasp takes us through what seems like an ordinary day until the moment he makes plans involving a bottle of whisky. Never underestimate the power of a good bottle of whisky, brewed with passion.

smile all day is dangerous. The receptionist told me to wait as she presumably called Mrs. Balozi. I could see some hint of worry on her face after she hung up and faked a smile to tell me to have a seat. She was such a bad receptionist. Good receptionists give nothing away, she just did. Either I would have to wait longer or simply not wait.

It was 11:05 am when a beautiful lady strutted in. Jess her name was, she and I go way back and I never thought she would end up in the cement business. I smiled and went on to greet her, she was Mrs. Balozi’s assistant. Seeing Jess here was a surprise. Back in the day, Jess was what I call my five minute girl. She called me the five minute dude. We met at some German classes at Goethe Institute and the only time we talked was when I walked her to their waiting car. Their driver used to pick her up after class and it was just a two minute walk to the car, but we always made it five. I remember how she didn’t find flowers to be romantic. They would dry up, wither and eventually die, and that to her meant bad luck for the relationship. She said socks were romantic to her, which was weird but yes, I got her socks, eventually.

Mrs. Balozi was unavailable and Jess would take point. The fact that I knew her made the interview interesting but still, interviews are not honest. Only twenty minutes in and we were done.

“Hey, you still find socks romantic?” I asked her, “Well I won’t get you socks, but how about dinner and some nice Jameson Whisky?”

She wanted to say no (she told me later), but she didn’t. The Jameson did the trick. Look at that, everything does end up being a love story, doesn’t it?

63 LOCAL LICKS

Wakanda Forever RAISING THE BAR WITH

Wakanda lounge

January is finally over, and now that we are free to kunywa and enjoy the night, Dishy is here to get you sorted. As it is a smooth short and sweet February, you elegance is what you need.

And no other place screams elegance like Club Wakanda. Interesting name, right? They had to name it after the Motherland. Wakanda opened it’s doors on New Years Eve and if you missed the opening party then I pity you. But worry no more, Wakanda has you sorted every single day of the week.

Wakanda is still a new kid on the block.

And a real bad kid. And Wakanda is not your everyday average club. It’s a Royal Experience and it’s proving fast to be the swankiest, sleekest and most luxurious night club in town.

Located at just the right place; Krishna Center 1st Floor, Westlands. Wakanda is easily accessible from anywhere in the city.

The huge beautiful stylistic logo stands out just as you walk in. It really provides a nice spot for that night’s out photograph. The lighting in the club is literelly heavenly, with the lights artistically placed on the ceiling.

The dazzling indoor decor is what makes Wakanda be Wakanda. It is really nice seeing so much effort put in what is normally overlooked by many joints.

The white leather seats and are well arranged, with the VIP section being cordoned off. But worry not, anywhere you are you feel like royalty. Club Wakanda got the one rule of a club right; Make everyone feel like they are important.

The Dj Booth had been placed in a nice corner and in Wakanda you will see no speakers but the volume quality is awesome. The bar area is well set with the bottles arranged to make you want drink more. The bottle service is the epitome of gyst and life. Talk of the well dressed sassy waiters … they just pop up the Wakanda Vibe. They are also quick on their feet and you wouldn’t wait forever unlike other joints nor are they pestering, something that really was worth to note.

With the latest state-the-art sound system, blinding flashing lights, a glorious DJ booth, royal ambience, dazzling indoor decor and a mind-boggling set up, Wakanda is must go to place. Indeed Wakanda Forever.

64 DISHY STAR

WE ARE ALL ABOUT

Team Kamami Tell us about yourself and how you got here in life I am a loving, caring and a family man. A believer of life. Family comes first. I am an MC to events and comic producer having worked with big brands in the industry and behind projects like ‘Jalango with the Money’, Ultimate Comic and even Churchill Show. I have been through life and I know life. I have been raised by the streets and spending my better part of life in the arms of the cold. Long story on the hustle but I must say passion for the talent just kept the grind going and God has been merciful so here we are. #TeamKamami , what’s the story behind it?

First let’s say I have been in the entertainment industry for close to 8 years. Kamami is just the character that people happened to like more and hence Terrence Creative. Kamami is a lover of gossip and talks of real life of girls.

Tell us about your love for food I am a lover of food and a sucker for good food for that matter. I eat with a big spoon basically.

What was your first meal to cook?

Mayai-nyanya (Scrambled eggs with Tomatoes).

It was actually sweet and tasty and I had it with Ugali. A trial error gone good.

Do you prefer dining IN or OUT? I prefer home cooked because of her magical hands and of couse you get appropriate food of your choice. (Read her choice) The first meal that went badly for you?

Weh, that must have been spaghetti. This spaghetti that looks like ugali. That one, The Spaghetti was like a block, it somehow looked like rice then on another perspective it looked like ugali. I added cold water, which was a big mistake. Anyway I didn’t consider throwing it. I think it’s still intact in my belly.

Whats your favourite Kenyan meal That has to be githeri. Matoke comes second on that list.

Best meal from your Wife?

Rice beans. She has a touch to it. It just tastes amazing on another level.

Your drink of choice?

If am not drinking water, am sipping some good whiskey, William Lawson to be precise.

Do you love sea food?

Yes I do. I love tilapia fish properly cooked ile ya Kijaka. (prepared the Luo way) Whats on your mind concerning valentines treats?

I will definitely be with my beautiful wife having some Chinese food or boiled fish, kachumbari and greens. (Sukuma wiki)

65 ADVERTORIAL

66

The Art of Gifting Well its true, it’s better to give than to receive. Blessings come unto those who give much and more so for a good reason and gesture.

February 14th is just around the corner, and sweethearts all around the world are gearing up to shout their love from the rooftops.

Need some Valentine’s gift ideas? Our huge selection of personalized gifts in conjunction with Purpink gift shop are ideal for any one celebrating their relationship with that person this year.

Valentine’s Day isn’t just a holiday for couples only, but a time where you can show a little love and appreciation to all the important people in your life! Whether it’s your mom, wife, boyfriend, daughter, or entire group of BFFs, you’ll find something for everyone on this list of gift ideas. From sparkling champagne to decadent chocolates, there’s something for that special someone no matter how long the two of you have been together or have known each other. Whether you’re on old pro or a newbie to the arena of love, we bring you the perfect treat to elevate your relationship with the loved one.

Go the’ and explore the wide array of gifts at the best Stop-shop for Valentine’s day gifts! Purpink . Just remember to couple it with a bouquet of flowers to bring that panache.

67 ART OF GIFTING

Bless your Boyfriend TO LE’ BOYFIE

Finding the right gift for that special boyfriend this Valentine’s Day can be a project in and of itself. Boys are complicated you know and getting cufflinks and bowties is soo 1990’s. Well we all know booze specks volumes, and what a way to light the love with a touché of fire, Jameson black barrel.

The purpink gift box comes with a a one litre Jameson and some whiskey chocolates.

For the grooming type with a good beard game, a Man devu oil and the combs will do as an accompaniment.

68 ART OF GIFTING

Sweetest for the warm big heart TO MUM

Sip, Sip, Hooray! – Any ladies heart wines it.

The perfect blend of Nedburg wine stands as one of the most sophisticated winery gift.

Pair the Neburg wine with some Guylian chocolates and Matterser toffees and wacth her smile. The kitchen is the heart of every home, for most part. So do some picknic basket with plates and cutilery for the sassy mum. Her big heart will always accomodate some love for you. Don’t forget to couple this gift with a bouqet of fresh flowers.

69 ART OF GIFTING

Appreciating The Old Man TO DAD

Well it’s been said time and again that finding the perfect gift for Dad is tough. Know why? He’s already equipped with a lifetime’s worth of essential tools and gear for handling all types of “dad tasks.” We however, have curated a gift courtesy of Purpink tailored for whatever your dad enjoys most.

Get him a unique gift from Man Crates that speaks to his deepest desires: The old man deserves a Gentleman jack for the father figure he has been; this can come with the jack Daniel branded glasses. Some whiskey toffees would blend in perfectly with guylian chocolate to cap it off. Try it and thank us alter for the magic

70 ART OF GIFTING

Why I love you A GIFT TO WIFE

A bare secret to all men is that women are complicated. They hate, boring guys and won’t stand the boring you these valentines. Gifts are synonymous this time, from red roses to teddy bears and boxes of chocolates to dipped berries, while some are common and overdone we can guarantee that flowers are never Old, so get your wife that bouquet. Deliver it in person or send over to her work place with a love note. Remember you’ve been down this lane a couple of years and you don’t want to do cliché so surprise her with this purpink Moet and chandon gift bow that comes with a moet champagne that comes paired with chocolates.

Keep the love alive by adding some spark.

71 ART OF GIFTING spouse

Why I love you A GIFT TO HUSBAND

Remember when you were dating or when you were engaged and you went out all the time. You did movie nights over some whiskey? Yes, that part of him still lives inside him. This valentine the purpink whiskey crate, it’s just perfect to remind him why you love him. Get him the Blue label gift box. This blue haven has some black magic. It’s an unrivalled masterpiece and one of the rarest whiskeys with an exquisite combination. This just pops out his uniqueness, value of the gem he is and how exceptional he is. It comes with its decanters and branded glass with a bar of black magic chocolate.

Watch him fall in love more with you with this perfect gift.

72 ART OF GIFTING

Spoil Your Lady TO THE GIRLFRIEND

If you’re spending your first Valentine’s Day together or you just enjoying the second valentine anniversary you’re probably looking for the ideal way to say “bbe,I value your presence and being around yous, let’s keep at it” in a way that’s as effective but less extravagant than a yacht. At this stage, shared activities, romantic classics, and thoughtful small gifts are going to be ideal. Chocolates are always a lee way to a girls heart, try the purpink chocolate gift box that houses some Guylian choclates, A Dairy box choclate and a Toblerone. This box of love will win any ladies hert especially if she is a sweet tooth, just rememebr to pair it with a Personalized Bouquet,

73

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74 WELLNESS

Spur of the Moment To most of us, the epitome of relaxation includes a day at the spa. A good spa day will leave you feeling brand new. Spa treatments and massage therapies, which are quick and relatively affordable, have a ton of benefits, both mental and physical. Saunas or steam showers soothe aches and pains from injury or ailments. Massages improves blood circulation, manages blood pressure and improves posture. Valentine’s Day is a great day to spend time relaxing with your significant other, enjoying each other’s company and showing each other how much you appreciate one another. What better place to do that than the spa?

The first thing that comes to mind when most people think of Valentine’s Day at the spa is a couple’s massage. It may seem a bit cliché, but you really can’t go wrong with this option. It’s a great way to enjoy an utterly relaxing experience alongside your lover.

When looking for the perfect gift for your loved one, skip the flowers and opt for a day at the spa. Whether it’s a facial, mani-pedi, hot stone or a dip in chocolate bath you will have endless options for the perfect Valentines day gift. Pair it with a self care hamper and not only say ‘I love you’ but also ‘take care of yourself for me’.

Rev up the romance with a dip in a bath. Mud, chocolate or hot spring. If you’re lucky enough to have a natural spring or a spa offering mineral baths near you, this is a great opportunity to check it out. Mineral and hot springs provide many healing properties and can be extremely therapeutic. Facials and mud baths detoxify the skin from built up waste and bacteria. They also release stress tension from the head and neck, which can prevent headaches. Mud baths exfoliate and nourish the skin through the earth’s natural elements, like soil, clay, and water, which are full of vitamins and minerals.

As an additional stress reliever, most spas make the effort to use products that increase the physical and mental benefits of your particular service or treatment. In other words, lotions, scrubs, wraps, etc. come in soothing scents like lavender, eucalyptus, and aloe. In fact, in between spa visits scrubs are easy to make at home from ingredients found in most cupboards. Here are a couple of scrubs you can make at home for the in-door spa experience.

…not only say ‘I love you’ but also ‘take care of yourself for me’...

Brown Sugar Body Scrub INGREDIENTS •2 Table spoons brown sugar •2 Table spoons ground oats •2 Table spoons aloe vera gel •1 Table spoon of honey •10 ml of lemon juice •15 ml of almond oil Mix all ingredients together and massage in a circular motion with your fingertips. Rinse with warm water.

Best done after you take a shower.

Sea Salt and Sugar Scrub INGREDIENTS •2 table spoons of sea salt.

•2 table spoons of raw sugar.

•1 table brown sugar.

•Coconut oil.

•Lavender scents, so the scrub has a calming aroma.

Mix all ingredients together in a jar.

Perfect for use after a long hot day.

Store in next to your shower and watch yourself get addicted to these simple yet so amazing scrubs.

They can be modified to suit specific tastes of the user. Add in flavours to enhance the scents. Use them for yourself or gift to your significant other and let yourselves glow.

75 WELLNESS

76 ON THE COUNTER

Three Is A Crowd The difference between valentines day and a good bottle of whisky is that valentines is best enjoyed intimately between two people but when you open a bottle of whisky you call in the squad, Allano thinks differently. Explains Ted. We had done it, successfully maneuvered January. The long boring month which had nothing interesting. The transfer window had some moves but it was plainly boring.

Cesc was kicked out from Sarri’s boys, Rambo moved to Turin and Tusker FC are playing better than Real Madrid. The AFCON will be held in the land of the Pharaohs which had all of us disappointed. Kenya never does well in Arab countries. You see, January was boring but February is here and while everyone is out here feeling the love for each other, we were out here feeling the love for the return of the Champions League. Nothing screams romance than Wednesday night football.

We could now afford to go out and catch the game on a Wednesday night. Besides, we had been indoors for too long. Liverpool were hosting Bayern in a UEFA cracker and this was one of those games you do not watch in the house. Special games like this come once in a blue moon. I took a cab to Tribeka where I found Allan and Jamo in what else but their good luck Carlsberg Liverpool jerseys. So they knew they needed

a lot of luck tonight.

“Vipi bana jamaa. Naona ata January has made you skinny.” Allano’s way of saying hi.

“Just ongea mbaya hapo na leo this Liverpool of yours iko kwa matata.” I said hi back, with a smirk.

Liverpool fans are proud people, but they also believe in karma. So they know how to humble themselves if need be.

Special games call for special drinks so we had two bottles of Jameson brought to our table. It was still half an hour to kick off but Tribeka was full to the brim. We had a chance to catch up since we hadn’t hang out in a couple of weeks.

There was still an air of betrayal between Jamo and us, but we would forgive him, eventually.

Trust is important but forgiveness means more and besides, we had bigger fish to fry.

“Ma jamaa me nataka nipeleke mama out kidogo hii Valentines bana.” Jamo chided in.

“Out nini? Kwani una pesa mingi aje?” Allano said. I could tell he still held a grudge. He was the type to do so.

“Pesa mingi sasa aje? Kwani if someone takes their girl out ni pesa tu unafikiria?” Jamo wasn’t backing out of this one.

77 ON THE COUNTER

“Ulipe rent. You settle your Tala stuff na bado ulipe fees ya junior.” Allano was at it again. He emphasized the paying school fees part.

I had to settle the air or else we would have a weird night. Plus I did not want to waste these bottles of Jameson.

“Jamo, unataka kupeleka mama out wapi?” I had to stop him from replying.

“Naivasha, ama Maasai Mara. Just for a weekend.” Jamo clearly had this planned out. Even though his relationship had had a couple of major setbacks the past few months, the lad and his mama had managed to stay together.

With them it’s almost like they are allergic to breaking up.

“Eh naona you have decided to spoil her.”

Allano was now chipping in. The Jameson had started to work its miracles.

“Manze ni muhimu ma guys. You have to spoil your lady ata kama ni once a month.” Jamo paused to refill his glass and then continued “I know ni expensive but si you guys know vile me and my mama tumetoka mbali. Actually all of us have come a long way with our girls.”

“True. Two years sio mchezo. This jamaa and Sly have seven months pia.” Allano said, remi-

niscing.

“Exactly. Sasa inafaa ata we all take our mamas out.” Jamo said. I could see that he loved the fact that we knew his idea made sense.

“Sasa si we go together ama? The Mara si iko sawa ama?” Allano asked.

Jamo thought about it for a moment and shook his head. “Zii. We can’t go together.”

His saying no had all of us confused. We thought that we were on the same page.

“Sasa mbona tusiende pamoja? Kwani sasa you are becoming selfish. Ama ni pesa ukonayo mingi?” Allano was clearly irritated now.

“Sio hivyo ma guys. You know you are all my best friends lakini hapa kwani hamuoni? This should be about you and your mama. Some alone time. Trust me, they’ll feel even more special that you took some time off from your boys for her. Make it even more special.”

This left Allano and I nodding. Jamo was smiling, and downing his whisky.

So the guy really did know something about being romantic. Having come to that conclusion, the tension went down and now it was time for football.

78 HEALTHY LIVING - NUTRITION

Nutritious Treats for

Valentines Valentines is coming up and with it comes the delicious treats we wish we could live on for all our lives. The boxes of chocolate and mountains of confectionery represent the sweetness of the love we share with our close ones but nothing says “I love you” better than a homemade treat. In this case we are taking up the healthier option, whether it’s for your vegetarian bae or a treat for the kids or even just choosing to lead a nutritious life.

So what are some of the nutritious treats you can enjoy or gift others?

Frozen Yoghurt Covered Strawberries

IThis is one of the simplest treats to prepare straight out of your kitchen, all you need is strawberries and vanilla yoghurt. Greek yoghurt is the better alternative as it is thicker and fuller. Pour out the yoghurt into a bowl and spoon it till its uniform. Cut the strawberries in half and dip them into the bowl. Line a plastic container with parchment paper or foil and place the dipped strawberries in it and freeze.

Valentine Veggies/Fruit Salad

This is yet another simple treat and there are a million ways to go about it. Salad can be whipped up into a combination of your choice. All you need is a healthy basket of fruit/ veggies and a cookie cutter preferably in the shape of a heart. Cut out heart shapes from your fruit, mix up the colours to increase its aesthetic value. If we are being honest, a salad can be a little boring if not done right so add in some grated cheese and a dressing of your choosing. Greek yoghurt can also be used here as a dressing.

Baked Omelette Muffins

A favourite off this list is these healthy muffins. You will need eggs, spinach, tomatoes, some pepper, onions and cheese. Cut the spinach, tomatoes, onions and pepper into small pieces and mix in a bowl. Beat eggs in a bowl and season with salt and/or pepper.

EVE NJAMBI NUTRITIONIST

Add in the small bits of healthy goodness into the beaten egg and stir until uniform. Grease your muffin tray and fill in portions of the mixture and bake for twenty minutes. Enjoy it alongside a dish of salad.

Heart Shaped Fruit Ice Cubes

When it comes to presentation, these adorable ice cubes will steal the show. What you need for this is strawberries, ripe watermelon and a heart shaped cookie cutter. Place a paper towel on your cutting board to absorb any excess water from the fruit. Cut your strawberries in half as they are naturally heart shaped. Cut the melon into slices of about half an inch thick and use the cookie cutter to cut out the heart shapes. Freeze the fruit for about four hours. Portion them into your champagne glasses or your beverage of choice. Pour and serve.

Oven Baked Apple Chips

These are a healthy and delicious snack especially for the kids. You will need some fresh apples. Cut them into slices of about half an inch thick. Cut out the mid-section with a knife or cookie cutter. Line your tray with parchment paper and spread out the apple spices.

Sprinkle with cinnamon and bake at low heat till the sides of the apple start to curl. Keep them in the oven longer if you prefer your chips crunchy. Cool completely and serve as bitings.

V-Days Fruit Smoothie

What you need for this nutritious drink is a cup of mixed fruit, a cup of plain yoghurt, a cup of milk and two bananas. These portion will serve two. For a uniformly coloured smoothie blend all the ingredients for a minute and pour, for a multi-layered smoothie separate the fruit by colours and blend separately apportioning appropriate amounts of plain yoghurt and milk. Pour in the different layers into your smoothie jars and garnish with fresh fruit slices.

79 ADVERTORIAL

What makes it Perfectly stand out ...You know when you taste something spectacular, and you can’t figure out why it’s so damn good? We’re going to let you in on the secret—the secret ingredient!

DISHY MAGAZINE calls upon Chefs, foodies and cooks to share with us about what they’ve used to totally transform an otherwise basic dish. Share your original recipes via our email info@ dishy.co.ke. and stand to be featured in our magazine. You can contribute to our magazine via our email as well.

Go ahead—spill the secrets! Let’s get #Dishy

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