JUNE ISSUE - SET ON FIRE

ISSUE 8 JUNE 2019

DISHY MAGAZINE

MEATY AFFAIR DINE INN

On fire

SET

EAT

.

D R I N K

.

LOV E

1. EDITORS NOTE

THIS I MAGAZINE

Issue No.

8

2. EDITORS NOTE

Masters of the Grill

ISSUE F

ire, one the earthly elements is absolute in that it had a hand in evolution. Can you imagine the excitement early man had when he discovered he can roast food and stay up later in the night? The dark no longer dictated at what time he went to bed, or wherever the Flintstones lay after a long day of hunting and consuming raw meat and herbs. The first site of controlled fire is said to be somewhere in Morocco a couple of hundred thousand years ago but I want to believe it started right here in Kenya.

Nobody roasts like a Kenyan.

When it comes to food heritage, the Italians have pizza, the Belgians have fries, the French have croissants, the Mexicans have nachos and the Kenyans have Nyama Choma. It is said fire is a good servant but a bad master and when it comes to barbeque and grilling, we have mastered the flame. And yes, barbeque and grilling are two different things. Barbequing is cooking long, on low heat and slow while grilling is hot and fast. It all depends on what you are preparing but there’s plenty of time to get into that in this issue.

“Set on Fire” is all about fanning flames, sizzling grills and a whole lot of Nyama Choma. The diversity of grilled meat and it being part of our cultural heritage was something the team had a lot of fun covering. Inside we have you sorted out with guides to some of the best places to get that amazing meat, recipes and tips that will alleviate your perception on the already glorious nyama choma experience, pairings and the meaty affairs of the nightlife.

With our interviews we bring you closer to champions of their own crafts. Vero gets fiery, Grace’s scepticism is unfounded and the boys prove that boys will always be boys. To all our readers and everyone who was part of making this issue a success we hope that your flame never burns out.

Enjoy the read and have a lovely month ahead.

TABLE OF CONTENT

DISHY GUIDE I FOOD RECIPE II WINE WITH ME CHAI VIBEZ NUTRITION

17 8 23 27 65

Dishy Magazine Issue 8 June 2019. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili. GUEST EDITOR Felix Kavii. STAFF WRITER Ted Otieno, Tony Muigai, Faith Chebet, Winny Mbugua. CONTRIBUTORS Eve Njambi , Mwanaidi Shishi , Nick. DESIGN Sam Mwangi. SALES INQUIRES Call Dishy 0718529093 EMAIL Info@dishy.co.ke / Tudishy@gmail.com

KITCHEN DELIGHT MUNCHIES IV DINING FOOD STYLING BRIEF

3 22 31 13 49

THE SOCIAL MUNCHIES I FOOD RECIPE I FOOD RECIPE IV KIBANDASKI

69 19 7 10 41

3. KITCHEN DELIGHT

TO

Getting Lucky

B

Forever Bachelor attends a cookout where all he can think about is dodging the cliché question all bachelors dread, “When are you getting married?”

ack in time, marriages were mainly for strengthening alliances and to further legacies to unknown territories. I’m talking about the epic times when things were still black and white. When wins were celebrated by feasts and endless streams of ale.

Speaking of wins and feasts, my older brother was celebrating ten years of marriage by hosting a barbeque. As much as I was happy for him and the wife, I was reluctant on attending the Saturday cookout. The whole family would be there and the endless questions of when I would be getting married myself would be the only thing people would want to engage me in. I would spend the day resisting the urge to roll my eyes but since I was raised better I would just smile and pull out an excuse from the back if my mind. Something about how my career is demanding or whatever.

Eventually I came to terms with the fact that I had to suck it up, put on my big boy pants and stick it out because that’s what family does.

So on the said Saturday, I got up slightly after day break. The weather was perfect for a hangout in the yard. I made my morning coffee, took a shower, got dressed, took my keys and headed out to the mall for some supplies to help in the barbeque. I was to help out in preparations, see my brother was a corporate guy, he is the kind of guy who probably doesn’t own a pair of jeans. He understood numbers and discussed appraisals with people who have names like Gerald or Sospeter.

His wife too never really got her hands dirty and that’s just who they were and it worked for them for over ten years.

...getting into marriage does’t guarantee happiness...

4. KITCHEN DELIGHT

They had hired a catering crew so I was only picking up a few stuff, some bottles of water and whiskey mainly. I got there before anyone else did. My brother was in khaki shorts, a white shirt and loafers. His wife was in a yellow maxi dress. They looked exactly like the couples on commercials. We exchanged pleasantries and as their anniversary gift I got them a bottle of Macallan Rare Cask. As the minutes passed, family and friends started to pour in, the yard filled with laughter and aromas from the sizzling grills. The dreaded questions of marriage started to loom around like a dark cloud so I headed to where the caterers were set up to avoid my overbearing aunts, well up until the moment I knew they were drunk enough to forget I still haven’t made babies for them, as they would often remind me.

My brother approached me soon after, “So I see you are avoiding people,” he said. “Only for a short time, they get drunk quick and I did bring good liquor,” I said. He took a sip of his neat whiskey through the corner of his mouth that wasn’t smiling. “You did.” He agreed.

“So why aren’t you married yet?” He asked after a brief silence. I could tell he knew the question triggered me but he was asking out of genuine concern. “Not everybody is as lucky as you were…

” I said as I gestured towards his wife who was at the time entertaining the guests with stories that seemed amusing to them from their body language. “…getting into marriage doesn’t guarantee happiness. Maybe I will get as lucky as you did, maybe I won’t but it’s a decision I am comfortable living with.” I finished. He looked at me as if he had opposing thoughts but one thing my brother and I had perfected is that we knew how to agree to disagree. He looked back at his wife then back at me. “To getting lucky,” he raised his glass.

We drunk to that.

“We should get back to the crowd,” I said having spotted Aunty Hellen taking off her shoes.

She always took off her shoes once she had passed the tipsy stage and that was all the assurance I needed. “We should, my shirt is catching a lot of smoke here.” This I had to roll my eyes to. “Tell it to Sospeter,” I joked. “I told you a million times, I know nobody who goes by that name…” he never gets my jokes. “…whenever you feel like the pressure is too much, just scratch your nose and I’ll be there to bail you out,” my brother said with his hand on my shoulder. We went back in to the barbeque, had a good time and to some extent the ‘wait till everyone is drunk’ plan worked out.

5. CHEFS ON DUTY

C

H

E

F

S

O

N

D

U

T

Y

The Grill Master s G

O

T

Y

O

U

T

H

Mwanaidi Shishi

Kyle Snow

E

P

E

R

F

E

C

T

G

R

I

H_Art the Band

Rahie Yasmin

L

L

TRIED + TESTED ENJOY IT ALL

Served YOU GOT

WE’VE GOT THE SAUCE

#SODISHY

Meatology T I M E

T O

M E A T

7. FOOD RECIPE I

Grilled Lemongrass Beef Skewers For that perfect beef skewer we combine aromatics like lemongrass, bay leaves, thyme, lemon and lime zests, ginger, garlic, and cinnamon—using a mortar and pestle for the most robust flavour. It's wonderful on strips of grilled sirloin or flank, mixed with a little fish sauce and oil.

Prep time: 30 minutes, Total time: 1 hour.

Serves: 18 skewers

Ingredients 4 tbs. minced fresh lemongrass from tender inner core of 2-4 stalks 3 fresh bay leaves, fibrous string removed from each leaf and roughly chopped 2 tbs. fresh thyme leaves 1 tbs. lemon zest 1 tbs. lime zest 2 tbs. diced fresh peeled ginger 8 medium garlic cloves, crushed 1 1/2 tbs. turmeric powder 1 1/2 tbs. fresh juice from 1 lemon 1 tbs. salt 1 tbs. sugar 1 teaspoon cinnamon

1 pound beef sirloin or flank steak, sliced into 1/8inch thick strips 2 tbs. Asian fish sauce 1 tbs. on vegetable or canola oil Bamboo skewers, soaked at least 2 hours or overnight

Procedure 1. In a mortar and pestle or mini food processor, combine lemongrass, bay leaves, thyme, lemon zest, lime zest, ginger, and garlic and pound until well crushed and a coarse paste forms. Add turmeric, lemon juice, salt, sugar, and cinnamon. Pound again, mix well, and set the paste aside. The paste can be made ahead and refrigerated up to 3 days.

2. Place beef in a mixing bowl and toss with fish sauce and oil. Stir in aromatic paste until beef is evenly coated. Thread beef strips onto bamboo skewers and set aside until ready to grill.

3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.

Clean and oil the grilling grate. Grill beef skewers over direct heat until cooked through, about 3 minutes per side. Serve right away.

8. FOOD RECIPE II

Chicken Skewers Marinate the chicken in a quick savoury mixture of tomato paste, olive oil, lots of garlic, and fresh parsley for the perfect accompaniment to grilled bread.

Prep Time: 15 mins, Total Time: 25 mins ,Yields: 8

Ingredients 1 Kg boneless skinless chicken breasts, cut into large cubes kosher salt Freshly ground black pepper 2 tbs. tomato paste 1/4 c. extra-virgin olive oil, plus more for drizzling 3 garlic cloves, minced 1 tbs. chopped fresh Italian parsley, plus more leaves for garnish 8 skewers, soaked in water for 20 minutes 1 baguette French bread, cut into cubes

Procedure 1. Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl.

Add chicken and toss to fully coat. Refrigerate 30 minutes.

2. Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.

3. Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

9. FOOD RECIPE III

Beef Masala Curry This slow cooker beef curry could not be easier! Large chunks of slow-cooked, tender beef in a rich and thick curry sauce that is just waiting to be scooped up with some naan.

Serve with some Coconut rice

Ingredients 1 kg beef steak 1 onion, chopped 3 cloves garlic, finely chopped 4 chopped tomatoes 2 tsp tomato paste 1 tsp salt 1 tsp Tropical Heat Black Pepper 1 tsp Tropical Heat Turmeric powder 1 tbs Tropical Heat Garam Masala

½ tsp Tropical Heat Cumin powder 1 tsp coriander ¼ tsp Tropical Heat cayenne ½ tsp Tropical Heat paprika 1 tsp lemon zest 1 tsp brown sugar 2 tbs oil 1 cup beef stock

Procedure

2. Add the chopped tomatoes and brown sugar and bring to the boil. Allow to cool slightly before blending in a food processor until it becomes a paste.

3.Heat pan on a high heat and brown the diced blade steak, once brown all over transfer to a slow cooker with the paste, beef stock and lemon zest.

1. Heat a pan on a moderate heat and add the oil and chopped 4.Cook on high heat until onion and garlic, sautee for a the meat is tender and then few minutes until the onion is serve with steamed rice. translucent. Add the spices, salt and pepper and continue to cook for a couple of minutes until the spices become fragrant.

10. FOOD RECIPE IV

Honey Garlic Roasted Pork Tenderloin

Prep Time: 10 mins, Cook Time: For the Honey Garlic Sauce: 20 mins, Total Time: 30 mins •1/2 cup honey •1/3 cup brown sugar Honey Garlic Roasted Pork Ten- •1 tbs garlic minced derloin is the perfect week- •1/2 cup light soy sauce night meal. Seasoned with an •1/3 cup orange juice amazing rub and then topped •1 tbs cornstarch + 2 tbs water with a sensational honey garlic for slurry sauce, the taste feels like heaven in your mouth.

Procedure

Ingredients •1 Kg Pork Tenderloin For the Rub: •1 tbs garlic salt •1 tbs garlic pepper •1 tbs onion powder •1 tbs chili powder •1 tbs fresh minced thyme •1 tbs fresh minced rosemary •2 tbs butter

1.Preheat oven to 400 degrees.

Remove any fat from pork. Using a fork, puncture the pork in several places. 2.

Add all the rub ingredients together in a small bowl and spread on all sides of the pork, pressing firm to really get the rub on the pork. Using a heavy skillet, heat over medium high heat and add butter. Allow to melt then place pork in skillet and sear just until brown, flipping to sear all sides, about 2 minutes.

3.Place skillet in the oven and roast for 20 minutes.

Meanwhile in a small sauce pan add all ingredients for honey garlic sauce, other than the cornstarch and water. Whisk to combine and bring to a slight boil.

4.Combine the cornstarch and water to create a slurry and add to sauce. Whisk until slightly thickened.

Remove from heat and set aside.

5.Remove pork from the oven and baste with honey garlic sauce. Place your oven to high and broil pork for 3 minutes to allow sauce to caramelize. Let it rest for 5 minutes covered, slice and garnish with fresh chopped thyme and rosemary.

11. FOOD RECIPE V

Braised Pork Belly Prep Time: 5 mins, Cook Time: 1 hr, Total Time: 1 hr 5 mins. Serves: 2

Ingredients 2 kgs pork belly 4 cups water 4- inch piece of fresh ginger 4 green onions 1 Serrano chile 1 tbs vegetable oil 1/4 cup brown sugar 1 cup water 1/4 cup soy sauce 1 tbs rice wine vinegar 1 tbs ground ginger 1 tsp Chinese Five Spice powder 1 tsp red pepper flakes chives for garnish

Procedure 1.Cut the pork belly into 1-inch cubes. Slice the ginger into four equal pieces. Trim the ends off the green onions and cut in half. Slice

the chile lengthwise. Set all aside.

2. In a large wok bring water to boil. Add the sliced ginger, onions, chile and pork belly. Bring back to a boil and turn heat down and simmer for 3 minutes. Remove pork belly from wok and dry with paper towel when cool enough to handle. Discard water and contents from wok.

3. Add vegetable oil to hot wok and add pork belly pieces. Stir fry to brown on all sides. Remove from wok and drain on paper towel, set aside.

4. To your wok add the brown sugar and cook over medium heat until the sugar melts and bubbles.

Carefully and quickly add the hot water to the wok and stir to mix thoroughly (this will sputter).

Add the soy sauce, rice wine vinegar, Chinese Five Spice, ground ginger, red pepper flakes and the pork belly back to the wok and stir. Stir to coat the pork. Cover and simmer on low for 35 minutes.

5. Remove the lid and allow sauce to cook and thicken for 10 minutes more. Serve this with steamed rice and top with finely chopped chives.

13. FOOD STYLING

Food St

INCREDIBLE

Moments

14. FOOD STYLING

tyling

THE RULES OF COMPOSITION I Prefer Natural Makeup in my everyday life, the same goes for my foodstyling “MAKEUP”

15. WINE AFTER WINE

Points Redeemed The girls pressure Grace into giving Nick a second chance, half-heartedly she agrees but Nick proves to be quite the showman. WINNIE MBUGUA takes you through

renda called Grace very early in the morning but she didn’t B pick up. She was still enjoying her beauty sleep. She had been

having a busy week, running up and down running all sorts of errands so she decided to sleep in. She got up at around 10:30 a.m. with plenty of notifications buzzing her phone most of them from the girls. Brenda was organizing this small get together at her place and the rule was everyone had to come with a plus one. She was startled since she had no idea where she was going to get a date, especially after her date with Nick went so badly. He was apologetic and he knew he wasn’t at his best. He had to make it up to her but she was reluctant on giving him a second chance.

Grace got out of bed and got herself ready and was now about town running her errands. She hadn’t responded to the girls as she knew how much pressure they’d put on her to tag along with Nick. She liked handling her business her own way. Business had been booming for her of late so getting a hold of her was really hard too. The girls decided to surprise her at her work place, they all appeared looking stunning as always. They sat by the office’s terrace enjoying the Chinese food they had ordered and talked about Nick. He was the last person Grace had in mind but the girls insisted on him so much she had to agree on bringing him along at Brenda’s house before they tortured her to death with numerous questions. Later on they went out shopping to buy some outfits for the special day. At least to most of them it was still special.

Grace called Nick, which was inevitable at this point and told him about the invite. He was excited to be part of it. Grace just crossed her fingers and hoped that the Nick she encountered on their previous date would be different from the one meeting her friends that afternoon.

On the day of the barbeque Grace chose an outfit that blended out her complexion so well. She put on a yellow dress, some sandals and light make up. She was breathtaking. She drove herself to Brenda’s home. She was the only one who had not yet arrived. Nick was there already, he was already redeeming himself with his punctuality. She smiled and gave him a hug. “I can do the grilling if you don’t mind.” Nick told Brenda. “Oh, no.” Grace thought as Brenda agreed to it unsure if he would do something embarrassing. Nick walked to the back where the grill was set up and put on the apron. For a second it looked like he knew what he was doing so Grace rested a bit easier.

They all moved to the back where they had set up the barbeque. Everyone was having a good time and getting along. Nick was the entertainer, steering the conversations from the grill. Grace liked his humour, something he didn’t have a chance to show case at their so formal dinner that had ended up horribly.

She was excited to see how her friends enjoyed Nick’s company. The meat was almost ready and the aroma had people famished. The table was set and it was time for people to dig in. They ate to their satisfaction, Nick’s grilled meat was amazing. It seems like he was not done yet racking up his points. Grace noted she was drawing in on her own, his charms were working for her. After that they had some ice cream for dessert, Nick offered to clear the table. Brenda saw this as an opportunity for Grace to hang out with Nick just by herself as Nick had been for everybody since she arrived. She pinched Grace and she took the hint. Grace got up to help Nick out in clearing the table. She took some plates and headed for the kitchen. “Not so bad,” Grace said once they were out of everyone’s ear shot. “What? You thought this would turn out like last time?” He dropped the plates in the sink and faced her. It was the first time she felt like she had all his attention and it felt good to her, foreign but good.

“There was no guarantee that it wouldn’t have,” Grace said, also giving him all her attention.

“This is my element…” he said gesturing in the air. “… formal settings have never been my thing but I had to show up as I was for valentines in the least, I think you are worth showing up for.”

She froze for a bit as she felt the barriers fall. Nick leaned in and briefly kissed her. Her frozen face faded into a smile. He held her hand and walked her out into the yard. The girls did notice the change in the atmosphere between the two and couldn’t wait for the scoop on all of it but they had to wait till the barbeque was over as they barely left each other’s side.

ADVERTORIAL

Elegant Maturity Beauty and elegance as luxury champagne house Moet & Chandon mark 150th Anniversary with their signature champagne

C

ongratulations are in order to luxury Champagne house Moet & Chandon for getting to the 150th anniversary mark with their signature champagne. The spectacular celebrations started at the Château de Saran, an architectural jewel in the lush landscape of Champagne, France and will follow in Nairobi in the month of June.

The name “champagne” is exclusively reserved for wines produced in a small region of north-eastern France, known as “Champagne.” Moët & Chandon winemakers have strived consistently to honour the exceptional product of the Champenois territory by designing Moët Impérial in the image of the Champagne region.

This grape used in the wine making facilities comes from the House’s own 1,200 hectares of vines, the largest vineyards in Champagne. Moët & Chandon supplements their produce with grapes supplied by local growers in the wine-producing villages of Champagne.

To pay tribute to the 150 years, Moët & Chandon has unveiled a limited-edition bottle inscribed with a redesigned logo that erects the “I” of “Impérial” into a new symbol for Moët Impérial. “I” is a badge of honour on this historic milestone that “must be” celebrated in the grand style for which the House is known.

The smooth and generous “elegant maturity” of Moët Impérial combined with all the magic evokes sensual and mysterious qualities which is seductive in every sip.

In the spirit of magic and celebration lets toast and sip to the world’s best champagne.

17. DISHY GUIDE I

Meaty Meets Fogo Gaucho

Carnivore

For those looking for a high end place to enjoy meaty meals, then Fogo Gaucho is your go to restaurant. Currently, there are two branches, one at Viking House Westlands, just next to Park Inn

by Radisson Blu and the other branch is at Galana Plaza, Kilimani. Fogo Gaucho is every foodie’s dream since they give you a selection of different cuts and meats, including game meat such as crocodile meat. Also, it’s an all you can eat joint. So if you’re super hungry and do not mind splurging over 2k on a meal, take your empty stomach with you and enjoy an array of meats and drinks.

Now you cannot talk about meat and fail to mention the renowned Carnivore. This is one of the must go to places in East Africa and Africa in general. Yes, their meat is that good. The Carnivore is considered Kenya’s ‘Ultimate Beast of a Feast’. Enjoy whole joints of meatlegs of lamb and pork, rumps of beef spare ribs, sausages, chicken wings, skewered kidneys, even ostrich and crocodile.

18. DISHY GUIDE I

Are you a Kenyan if you don’t love meat? Here’s a guide by the DISHY TEAM on some places where you will find some finger licking meat in town.

The Road House Grill.

Pampa Churrascaria

Nyama Mama

There are 4 branches Hurlingham, Kilimani, Karen and Upper hill.

Roadhouse Grill is the perfect place to have some meat and drinks either over the weekend or Friday after work with friends. The nyama comes with a selection of sides. Their sautéed potatoes, which are highly recommended, are super tasty and you can’t get enough of them.

Just like Fogo Gaucho, this is another high end Brazilian steak house with two branches, one in Lavington and another at Panari Sky Center, Mombasa Road. Here, you also get to enjoy an array different meats, and some game meat.

This is also an all you can eat joint.

The name speaks for itself. They have a buffet with several types of meat to choose from depending on your needs.

Salads as well as deserts where quite tasty. Nyama Mama is definitely the place if you love to eat meat till you drop. It is a place where you can have a business meeting, or just a nice day out with friends and family.

19. MUNCHIES I

GOT THE

Sauce?

A man’s passion for grilled meat can’t be denied. And the perfect steak you ask? It starts with the right seasonings, grill accessories, and cooking musthaves.Secret to a perfect BBQ is anchored to flavourful rubs. Don’t let the name fool you, you can apply these to more than just meat. These rubs are great on everything! Chicken, pork, beef, fish, shrimp, potatoes, eggs, pasta…you name it. We’ve mastered the art of grilling, today we bring you the perfect signature rubs for that perfect steak.

20. MUNCHIES II

Southern Barbecue Sauce Total: 25 mins, Prep: 15 mins, Cook: 10 mins, Yield: 3 cups, Servings: 18 This is a classic-tomato based barbeque sauce with loads of flavour. If you need barbeque sauce, there is no need to run to the grocery store if you have ketchup and other common ingredients at home. This sauce is perfect on barbequed ribs, pulled pork or chicken. You can turn up the heat by adding cayenne pepper.

Ingredients • 3 tablespoons vegetable oil • 1 teaspoon garlic (minced) • 1 ½ cups organic ketchup • 6 tablespoons cider vinegar • ½ cup water • 2 tablespoons Heinz Ketchup sauce • 2 tablespoon sugar • 1 teaspoon paprika • 1 bay leaf • ¼ teaspoon cayenne pepper • 3 tablespoons lemon juice (juice of 1 large lemon) • 2 tablespoons butter

Procedure 1. Heat the vegetable oil in a medium saucepan. Add the minced garlic and cook for 15 to 30 seconds until it becomes fragrant.

2. Add the ketchup, cider vinegar, water, Heinz Ketchup sauce, sugar, paprika, bay leaf, cayenne pepper, and lemon juice. Do not add the butter at this point. Simmer the sauce over medium-low heat for 8 to 10 minutes, stirring occasionally. Watch for burning and lower the temperature if needed.

3. Remove the pan from the heat and stir in the butter. Once melted through, let sauce cool for 10 to 15 minutes before using.

4. If making ahead of time, cool sauce for 30 minutes and store in an airtight container in the refrigerator for 4 to 5 days after preparation.

21. MUNCHIES III

Smoker Rib Rub This is a blend of spices used to rub onto ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.

Ingredients • ½ cup white sugar • ½ cup packed brown sugar • 1/3 cup sea salt • 3 tablespoons red chilli powder • 2 tablespoons garlic powder • 2 tablespoons onion powder • 2 tablespoons paprika • 2 tablespoons ground black pepper • 1 tablespoon dried thyme, or more to taste • 1 tablespoon ground cumin, or more to taste • 1 tablespoon dried rosemary • 1 tablespoon ground nutmeg, or more to taste • 1 tablespoon ground allspice • 1 teaspoon cayenne pepper, or more to taste

Procedure 1. Mix white sugar, brown sugar, sea salt, red chilli powder, garlic powder, onion powder, paprika, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.

2. Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

22. MUNCHIES IV

Coca-Cola Barbecue Sauce Total: 22 mins ,Prep: 10 mins ,Cook: 12 mins Yield: (16 servings) How about some cola, the sweetness of the soda helps to enhance the flavours of the sauce. This sauce can be used on any cut of meat and most meat substitutes.

Ingredients • 475 ml Coca-Cola (or similar cola) • 475 ml ketchup • ½ large onion (finely chopped) • 60 ml white vinegar

• 60 ml brown sugar • ½ tablespoon chili powder (mild) • ½ tablespoon salt or add to taste • ½ tablespoon black pepper

Procedure 1. In a large saucepan, add all of the ingredients.

Place it on the stovetop over medium heat and bring the sauce up to a boil. Reduce the heat to a low simmer and cook the sauce for 10 to 12 minutes, stirring occasionally.

2. Once the sauce has thickened, remove it from the heat and let it cool for 10 minutes before using.

23. WINE WITH ME

Deep in the Enemy’s Lines Vero attends an event hosted by Frank’s wife. She’s excited about the prospect but she’s about to learn that ideas can be dangerous to love… IVY KABEI narrates.

Vero had been smiley ever since Frank’s last visit.

They had fun, lots of it and she literally couldn’t wait to tell her friends the news, gossip reloaded. Jenny on the other hand had a lot on her plate, she had this chama thing going on. It was her turn to host at her house so everything had to be perfect, you know the kind of compliments people give when they find something to be outstanding? Those were the kind Jenny was going for so the pressure was on. She organized for a buffet, and a live band. This was going to be one fancy chama.

Jenny was the one who came up with the idea of making it big, Frank on the other hand wanted it to be simple but he had no say. He knew the event would be somewhat packed so he took the chance and invited Vero.

Everything was set. “Hi, Jenny is having a chama leo, would love it if you showed up. Nobody but me will notice that you are around as the guests will be many, can’t wait to see you.” He drafted the text and sent it.

Vero got the message early in the morning.

She was so excited because she thought, finally Frank was no longer ashamed of her. Inviting her to his home was a big step and she liked it, she naively liked where all this was going. She called Ashley, obviously she wasn’t planning on going to see her sponyo alone and she needed backup, in case the situation got sticky. She needed someone to stand in her corner and Ash was the perfect girl for that. Vero prepared herself, clad in a decent yet sexy dress. She didn’t want to make a bad impression and attract unnecessary attention, especially those mamas who never mind their own business. She did her best to keep the irritating noses from her business.

An Uber that Frank had called was at the front of her gate just a few minutes before she was done getting ready. She made a stop at Ash’s place in Kasarani and they headed all the way up to Runda. The place was nice, she couldn’t stop herself from day dreaming about Frank and her

playing house, the compound was big and green, with flowers all over. A wave of jealousy surged through her but admitting it to herself was not part of her plan.

“Hello! Welcome. The rest of the guests are in the backyard, Isaac will show you the way.” Jenny welcomed Ash and Vera so kindly. “Did you see that?

She’s so sweet.” Vero told Ash as if Jenny had committed the worst crime in humanity. She didn’t expect Jenny to be so pretty at her age, she never pictured meeting the lady of the house in such a manner. “Poor soul, such a lovely lady yet Frank chose to dog around.” Her conscious haunted her.

She moved towards the backyard ignorant of reality as it was.

The backyard was full, there were all types of food and drinks. “Wow.” That’s all Ash said since they came in. She was dazzled by the fountains of Belaire. All this was new to her and her skepticism towards Vero’s lifestyle faded slowly Everything was great till Vero saw Frank escorting his wife while holding her waist. He was all over the place with Jenny. Entertaining and charming the guests, helping with service and being useful in general. He was a responsible husband, she could tell by the way he behaved and how he handled things. He never noticed her. She felt invisible, it was all about Jenny and this made Vera furious and jealous. She got caught up in the world of composing herself and bottling rising emotions. Ash noticed Vero’s change in attitude and knew if she didn’t act, things would messy. “Relax girl, we should leave.” She never got to talk to Frank. The atmosphere was too intense for her to handle and yet everyone else was having a good time. It didn’t sit right by her. So she left, a decision she knew she would be proud of later. All the anger and jealousy only fueled her want for what Jenny had. She wanted all of it and she had to figure out how she would get it.

25. ADVERTORIAL

Perfect Elevating the Dining Experience

Whiskey is capable of elevating any fine-dining experience. flavors and aromas like coffee, stewed fruits, apples, spices, and toasted oak which can all be found in some wines are also found in whiskey.

26. ADVERTORIAL

Pair

For Jack and some spicy chicken, Rub the thyme over all sides of the chicken. Whisk together the Jack Daniels, syrup and oil to make a marinade. Pour over the chicken, cover and refrigerate for several hours and allow the Jack to sync before roasting. the burst of flavors makes them a perfect pair.

27. CHAI VIBEZ

Scene serene

PASCAL TOKODI BORN FOR STARDOM One on one vibes with Pascal Tokodi and his love for the screen and his love for tea. FRANCISCA WAWIRA holds him down on some chai vibes

1. Give us a brief intro to who Pascal Tokodi is?

In not soa many words – A free spirit 2. Tell us a little about the #utado?

This is a campaign so dear to my heart, it’s all about responsible drinking. This millennial generation can be extremely reckless and we would like to help save lives and show that the cool thing is definitely not drinking and driving or riding – for those with bikes, no matter the distance.

3. What inspired you to get into the entertainment industry?

Everything I have done so far in this industry has turned out a success and I sincerely thank God for that, the entertainment industry allows me to tune in to all creative parts of who I am and that’s what I love the most and it’s what inspires me every day.

4. Do you prepare your own meals?

Hahahaha no, I am more of a take out guy but my small bro, Manu has been teaching me how to make lasagna. So learning is as far as I go with the cooking.

5. How do you like your tea?

I loooovveee Hibiscus tea, there is just something about its smell and taste that takes me to a cloud.

6. How often do you drink tea?

As often as I can but it always has to be Hibiscus – probably obsessed at this point.

Chai Imeshika!

Get the best of recipes, eating joints and festive plans

Just on a click!

WWW.DISHY.CO.KE

29. DISHY GUIDE II

Seems like we couldn’t get enough of that meaty goodness, huh? Just for the Nyama Choma culture here’s a guide by the DISHY TEAM on some of Nairobi’s best joints for nyama choma

1

Seven Grill and Lounge

Found at The Village Market, along Kiambu Rd, Seven has some of the best meat in Nairobi. They have good steak aged for a period of 21-38 days which will have your taste buds excited. Try the Tomahawk Steak, if you are not faint hearted.

They also offer other varieties of foods on their menu which will be more than enough to have you or your friends covered.

2

Under The Radar

Queer name yes, but Under The Radar is as its name suggests, under the radar. The pepper steak/ pepper chicken is on the other hand, popular. Popular for a reason. For all the right reasons. The location is not under the radar no more, thanks to Dishy. Make your way to Argwings Kodhek Road, in Kilimani Estate and enjoy a good steak.

Lets M

30. DISHY GUIDE II

Meat

3

Graze Steakhouse

Opened in 2015, the Graze Steakhouse will win you over with aged beef served with their exemplary pepper sauce, red wine or their delicious garlic butter. They pair your meat with some of the best wines in the world. Heavenly, right? You wouldn’t know until you tried it, would you?

4

Ankole Grill

Named after he beautiful cattle breed of East Africa, Ankole Grill strives to give you a unique African steakhouse experience.

Ankole is a place where Swahili coconut curry meets a bone-in rib eye steak grilled to perfection. Now if that doesn’t make you want to visit, I don’t know what will.

5

Spur Restaurant

Still on that all you can eat vibe, if you love pork ribs, and you can handle racks and racks and racks of ribs, Spur Restaurant has bottomless ribs every Thursday. They also have two branches, one at Eka Hotel on Mombasa road and another at Southern Mayfair Hotel, Westlands.

6

Maxland

Situated on Waiyaki Way, just opposite Safaricom House, Maxland is one of the places every meat lover needs to know. It’s more known for nyama choma but you can have dry or wet fry too, accompanied by sides such as ugali, chips or mukimo. The ambiance is very local. Over the weekends, sometimes they will have a band or Rhumba music playing. Be ready to wait for a few minutes though for your meal to come due to the high demand.

31. DINING

Roasts and Chops THE PORK PIT RUAKA

For the lovers of white meat, Pork Pit is the ultimate joint. SAM MWANGI gets down and dirty to dig into some finger licking goodness to bring out the pit eperience.

W

hen you hear the word pork what crosses your mind? It is more than just some sweet ordinary meat. What you didn’t know is that everything has its own history, some hidden story behind its flourishing beauty, here’s what you didn’t know. Pork is the most commonly consumed meat worldwide, awesome right?

This only means one thing, this meat sells like hot cake, hearing the word pork literally makes me salivate. Have you ever wondered where you would go to get that fine pork that’s just going to make my mouth want more? Well luckily for you I know of this place that’s literally going to blow your mind. place was packed, and the aroma, oh my!

32. DINING Ever heard of The Pork Pit? This place is amazing.

Last weekend I got a call from a friend and she wanted us to head over to Ruaka. I asked what we were to do there and she was like we are going to eat some pork. It had me thinking, why would we go all the way to Ruaka to try out some pork? It sounded crazy but I didn’t know what awaited me.

We met in town and there we were on our way to Ruaka. It’s a small town so locating the restaurant was quite easy. There it was the Pork Pit, opposite Quick Mart. I was already intrigued by its sight. The place was packed, and the aroma, oh my!

33. DINING

Earlier in the day I didn’t understand why I had to move all the way to Ruaka for pork. But at the moment I was done and licking my fingers it was as clear as day. This was just one dish of their menu and if I had the capacity to have everything I would have but I think you should go find out for yourself too.

When you head out there be ready to be a regular.

I can bet on it. What’s more exciting is that they have varieties of pork that are cooked in different styles. On the menu there was a dish I saw called kochoko cho, well that’s my next target. It seems like the weirder the name is the sweeter the meat.

It’s a theory worth pursuing. The place usually closes at 10pm and there’s also free delivery if you

are not big on moving. The contacts are available on their Instagram, @theporkpitruaka.

Try it out I promise you’ll not be disappointed, if you ask me, it’s worth every dime.

We waited for about 30 minutes and our pork arrived with a side of ugali. We cleaned up then sat ready to surprise our taste buds. If I am being honest, this had to be the sweetest pork I had ever had. This was the place, you know the kind of place you wonder where you are going to treat yourself for lunch one Saturday afternoon, well this was it. I didn’t even know pineapples could be cooked with pork, well that’s something I learned that day.

34. DINING

I didn’t realize I was famished till the scent hit me. I loved the décor, the place was heavily African themed. I don’t know if it’s just me but I get really attracted to any African décor.

The waiter came by ourtable and handed us the menu. I was startled by the names of the dishes. What caught my eye the most was the Chinese Pork. I thought to myself what reason they had to call it Chinese. Was the pig originally from China? Was it fattened by sushi? My curiosity got the better of me and I decided to have it. I had to taste it. Frankie also chose the same, I guess we were both curious.

35. CHEF CHRONICLES

S E D

OF

1

Tell us a little about yourself and Kui’s Kitchen?

Rahie Yasmin aka Kui is an enthusiastic Chef who excels in quick and efficient preparation of food. I have invested in acquiring knowledge of food products, kitchen equipment, safe food-handling procedures and organization of supplies. Kui’s kitchen is a combination of food preparation and consulting services around matters kitchen.

2

What inspired you on this path of the love for the kitchen?

It all begun with my love and passion for food, with more knowledge it moved to a love for well prepared food. That coupled with my creative skills in the kitchen area is how Kui made her way to the Kitchen and, voila! Kui’s kitchen exists as an entity

3

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

I love spending time with my family. Making sure they are well fed is my number one priority. I also love shopping and travelling. I also enjoy doing any outdoors activity and going to the gym.

4

What is the secret behind your fun fueled approach to food?

The fact that I do not view it as work. To me food is an art I love to create. Views or no views I would still do and enjoy it as my hobby. Along the way, if my art turns heads for recognition I appreciate. But it all begins from a place of passion as I seek to get better at the art.

5

s n ’ i u he K tc i k

A H S

6

Which is your favourite grilled recipe?

Nothing is yummier than grilled chicken so here is my recipe. I mean this is probably the most iconic dish I prepare. The succulence there after and the tender meat just calls for some proper feasting. I would prepare this for the king if I was asked to make just one dish.

What is the best part about what you do?

Two instances, When I get better at preparing a meal new to me (I literally high five myself), and also when I receive a thank you write up from a follower that they tried any of my recipe and it turned out great.

36. CHEF CHRONICLES

My Signature Chicken Recipe MARINATION • Smoked Paprika • soy sauce • Pink Himalayan salt you can use any salt.

• coriander (ground) • garlic powder • onion powder • fresh rosemary • olive oil

*TIP

You can add more herbs to your liking herbs like thyme and so on.

Start by removing any excess fats from the chicken

Then proceed to make a paste with the spices and mix in the chicken pieces you can even do this with a whole chicken. You marinate and keep overnight or do it for less hours as long as it’s more than 45 minutes.

Grill or roast it in the oven for 45 minutes at 180. Always DELICIOUS! BBQ SAUCES Heat oil in a pan and add finely chopped onions.

Add ketchup, mustard, soy sauce, vinegar and honey. Let it cook for a few minutes. Once the chicken is ready you can pour the sauce over or just dip the chicken into the sauce. Garnish with fresh coriander or parsley

‘

This is my all-time favorite chicken recipe, I love to pair it with some barbeque sauce

37. THE SPILL

Chasing Stars at Lava Latte

S

ince my last date with Jenny I hadn’t been to Lava Latte again. We did extend our time together, sipping cocktails on the other side of town. It was just one of those things that happen from the blues and all you can do is enjoy the moment. I drove her back to her place. The goodbye was a little awkward. Alcohol and bottled feelings is the equivalent of a ticking time bomb in my books. To be honest, I tend to play with fire a lot.

I put myself in precarious situations but this life is a gamble either way so there’s probably not much less risk I would expose myself too if I didn’t. Or at least I tell myself.

On this Saturday morning, I had an early meeting with a client. Extremely early considering it was a weekend. As I drove to where we were to meet, the only people on the road were joggers and cyclists doing their morning rounds and a couple of victims of Friday night’s aftermath. The meeting was over by 9:00 a.m. I only had a mug of coffee before I left the house so I headed to Lava Latte which was only a few minutes away.

This time I sat by the patio just to bask in that morning sun.

Normally at the time they served breakfast foods but I ordered the Maasai Melt, which is more of a lunch time meal but who am I to decide what kind of food is and isn’t breakfast? I remember the same argument from Hazel Grace, the girl from the ‘Faults in Our Stars’ by John Green. I had seen the film some time back but the books, for those with an active imagination are always better. The waiter told me it would take a while before the meal was ready which was fine by me but since I was starving I asked for some samosas.

38. THE SPILL

I liked how in the book they referred to each other by both their names, Hazel Grace and Augustus ‘Gus’ Waters that is. Other than that part I liked that the book ended tragically. Sadistic much? Probably, but all these happily ever after stories can get quite monotonous and to some extent unrealistic. A twist is what makes a story. I’m not surprised that the greatest love story of our time, Romeo and Juliet, is a story that is so beloved yet it ends in misery. A double suicide to be specific.

“Oh, I wouldn’t mind, Hazel Grace.

It would be a privilege to have my heart broken by you.” Gus, the hopeless romantic says to Hazel when she tries to convince him that their story is just another ticking time bomb. In his own charming way, he also put himself in risky situations. The only difference is that his precarious situation had a higher chance of loss than gain. I came to this conclusion very early in the book once I read through the line,

‘…battles won amid wars sure to be lost…’ Gus clearly doesn’t fear much, other than oblivion which he discloses at the Support Group they both met at. “…if the inevitability of human oblivion worries you, I encourage you to ignore it. God knows that’s what everyone else does.” Hazel Grace said to him. Maybe he does take it to heart and the fear of the unknown means less to him. As much as the story ends terribly for him, he did make the most out of what was there before.

Risk is equated to reward but it’s always a gamble.

Life can be a predictable and monotonous happily ever after story or it can be a fiery love story like Romeo and Juliet. It can also be all the grey shades in between. Seems like I had a decision to make about Jenny, the more I thought about it.

The waiter approached with my meal, it smelled and looked so good I unconsciously sat up right as if it demanded respect. The thing about books is that they take you on a trip without moving. Any John Green book is definitely going to have you on the go, wherever you are.

‘…battles won amid wars sure to be lost…’

39. DISHY STAR

H_Art the Band I

had the pleasure of meeting up with the slam poetry champions, H_Art The Band at the Africa Nouveau Media Lauch held at Muze Night Club, Westlands. Other than being pioneers in fashion, music and poetry they are pretty cool people. Here’s what they had to say:

40. DISHY STAR

Tell us a little bit about what you do?

Wachira Gatama: We are Kenyan musicians, what we do is a style of music called Afro Poetry, which is as the name suggests, has a fusion of African beats and poetry. It’s our 365 24/7 and anything else that is music related.

How did you get into performing arts?

Kenchez Muya: We started out as actors, before the music. We got exposed to a lot of music and poetry as we were acting so after the acting was over, we grew from that into what we are.

What inspires your style of music?

Wachira Gatama: What inspires our music is our day to day life, the things that we go through, the things that we see people go through are the same things we write about in our music. That’s what gives our music the African touch. We are African and we write African stories that we ourselves experience.

What can we expect at the Africa Nouveau Festival?

Kenchez Muya: Haaaaa! Kill the show. Fire, flames.

On that day we plan to shoot an audio-visual EP with our fans. Most people are used to seeing us on YouTube and listening to our music on radio or TV but we want to do this so people can have an idea of what a H_Art The Band live experience is like. That’s something you guys should wait for.

What kind of outfit would you put together for a Sunday grill cookout?

Wachira Gatama: Shorts, dope shoes and a simple short sleeved shirt or sleeveless.

Kenchez Muya: Accessories lazima, the shorts and shirt would be colourful with print patterns.

What is your favourite grilled recipe?

Kenchez Muya: Grilled chicken Wachira Gatama: Nyama Choma all day any day, na kachumbari na kasembe.

Kenchez: Mordecai is vegan, he doesn’t do meat, dairy products or processed foods so probably a salad choma (laughs)

Any advice to upcoming artists?

Just be real and be patient, you have to be really patient. Study the industry, a couple of people will try to take advantage of you. Learn from that and use it as a stepping stone to the next level. If it was easy, everyone would be a musician. You have to learn how to stand out as a msanii. Whether by your dressing or your singing, find a way to stand out from the millions.

Other than killing it at Africa Nouveau what else can we expect?

Wachira Gatama: Yea, we are working on our album.

It’s going to be out sometime this year.

Kenchez Muya: It’s going to be haaat! (H_Art) Wachira Gatama: There is going to be a twist to it so keep your eyes open and also in this year we are releasing more songs as opposed to last year. Two are already out, ‘Usiseme No’ and ‘P.D.A.’ So much is coming through so be a part of us, listen download and subscribe.

41. KIBANDASKI

OUR HOTEL Kwa’ Wazee

W

e were just from a lengthy meeting and I had

eaten nothing since morning. Oh I know, working at a food magazine and not eating is just not right, but it was just that kind of day. Being in the city center I was spoilt for choice on what to eat. Nairobi is the kind of place that you can eat whatever you want whenever you want, and today I was having chapatis. Not just any chapos, but exceptional ones. I am tempted to say that chapatis are my favourite but I am sure I will contradict myself here in the near future.

So Kavii and I were on the move. No one knows Kibandaski havens in town like my man, Kavii. We walked towards City Market, and I thought of seeing Musyoka, kumjulia hali but then he would keep us long with stories and my hunger was real. We were not cheating on him, technically, because Musyoka usually doesn’t have chapos that late, it was about 6 p.m. So we didn’t get into the market. We walked to the opposite side to a hotel known as ‘Our Hotel’. This is not a figure of speech.

It is literally the name of the place. Our Hotel.

The place was nearly full. The walls there are painted some shade of cream and it definitely needed some fresh coat of a different color. The chairs in Our Hotel are the high school chairs, remember those chairs we had?

Wooden, simple but functional and that’s all that matters at Our Hotel. We sat at a table where two men were seated talking politics and perused through the menu, which had a Welcome to Our Hotel on the cover page. I noticed that 98% of the customers here were men which defied the name of the place itself. Why call it ‘Ours’ if it’s only conclusive of men. Or maybe the ‘Our’ refers to men. Our Hotel’s customers need some 1/3 gender rule education.

I ordered for chapos and mbaazi which cost 120/- while Kavii got some chapos with some karanga. With all my seasoned Kibandaski escapades, this was the first place I have seen waiters in blue lab coats. You need to go experience being served with a lad in blue, trust me, it feels totally different. I noticed that there was a secluded “VIP” area. Kavii told me there was nothing different about in there but still, the small cubicle looked cool.

The food came in less than five minutes and I noticed the waiter had just brought only one chapo for both of us. My stomach was ‘mscheewing’ and rolling its eyes. They were healthy chapos but still, chapati moja namna gani? I didn’t complain though, I just dug into it. And I must say Our Hotel has some fine mbaazi. Finding good mbaazi in town is not an easy thing to do. While eating, I figured out why men really flood this place. Apart from the heated political discussions, UFC was another factor. All their eyes were glued to the two T.V screens which had MMA fights on 24/7 apart from wakati wa habari only. There is no music at Our Hotel, which I found to be a good thing. The chatter of people filled the air well enough.

I ordered another chapati to finish my mbaazi stew, and two chapos at Our Hotel are enough. The chapatis here are some of the best I have had. We finished eating and had some chai as we watched the news and some politics banter. Our Hotel closes early at around 8:30pm so get there early.

42. DOPE CONVERSATION

Ajab Viazi – Karai They say nothing beats a perfect even coat on a viazi karai. Kate Gathua takes us for a dishy escapade with coastal dish popularly known as Viazi Karai made in an aajab . The perfect aajab mix to coat the potatoes brings the whole difference in this and Kate surely knows the X Aajab Factor.With some sauce this is a dinner treat to share with friends and family.

Who is boarding? #LetsConverse, how best do you make your Viazi-Karai Mixture? #Ajabmoments

Recipe

1. Boil the potatoes in coast we boil without peeling ten peel after but mine I peeled then boiled ensure they are intact don’t let them mash 2. Mix Ajab flour with water and salt to form a pancake like paste add yellow food colour just a pinch, you can scoop with the end of the spoon and mix thoroughly till you see the good yellow colour.

3. Cut your potatoes into desired sizes and deep the potatoes in the paste.

4. Let your deep frying oil heat then put your potatoes turn them when until both sides are cooked to crispy like Serve with with ukwaju and pilipili yakukaanga and enjoy the dish.

43. UNSULLIED

STEAKY

Situation

T

he Local Grill, located at the Village Market on Limuru Road is a relatively new steakhouse in Nairobi’s food scene but it has set its pace with amazing steaks and some great gin cocktails. The décor is classy but also transcends into a fun ambiance with so much ease. The wooden finishes and incandescent lighting blends perfectly to give the space a glow-like appearance. The bar was by far my favourite part of the restaurant. To me, the bar has always been the heart and soul of any great restaurant and it speaks volumes of the kind of restaurant it is. The stools are high and the bulb holders hang nice and low. This way it’s easier to appreciate the aesthetics of meal you are decide to have off their menu.

On all days they open a few minutes past noon. The menu is predominantly steaks. The cocktails, as earlier mentioned are also quite amazing both in taste and appearance. Jeremiah Brown is the drinks specialist, his job is to ensure that as much as you are enjoying the steaks, the drinks do enhance that experience. If you aren’t a huge fan of cocktails, pairing your beef with wine is an option you should highly consider.

The staff, clad in light blue tops are quite friendly and wouldn’t mind helping you find a perfect pair off their menu.

44. UNSULLIED

Their beef is dry aged. Dry aging is a process in fine cooking that allows enzymes that are naturally present in meat to break down the muscle tissue.

What this does is that it tenderises the meat and enhances the flavour by a mile. The end result is a fine textured and flavour deep steak that will have your palettes begging for more. They did go the extra mile to find a rare type of Italian cow known for its tender meat called the Piedmontese, this was then dry aged with coffee for fifty days.

Unfortunately I didn’t get to sample this but we can all imagine what it was like, can’t we? Other than steaks they have burgers, salads among other side dishes such as fries, onion rings and fresh bread. The portions are appropriate, not too little and not too much.

Just right.

The space is quite cosy and friendly, proper for formal or informal business or a fun meet up with friends. They also welcome and host private functions so if you are lover of quality steak, fine drinks and share the same enthusiasm with your friends/family the search for an outstanding venue just became a little easier. They also take in reservations in case you want to place and order before you get there.

‘

What are you waiting for? Pick up the phone and do the necessary.

Grilling has always been fun, throw in a little sophistication and professionalism and you get something exceptional, The Local Grill.

45. UNSULLIED

The stylish interior is a master piesce and the perfect ambience makes it a space fitted for a king's meal.

A perfect recipe for a cosy dine out

46. UNSULLIED

THE GRILL

Experience

47. CHEF CENTRAL

Kyle Snow Meet Kyle Snow, he is a meat specialist for Local Grill Kenya. When it comes to handling meat, he has a magician’s touch. He leads a pretty interesting life, traveling the country to hand pick the best bred, conditioned and feed beef there is. He is the guy behind the dry-aging of the beef. From the field to the fork, he oversees the whole process so that the final piece on your plate is nothing short of finger-licking magnificence.

48.ADVERTORIAL

Lets Connect

ABOVE ALL ELSE

RICH & SMOOTH

TOUCHED BY

Fire

DRINK RESPONSIBLY. EXCESSSIVE CONSUMPTION OF ALCOHOL IS HARMFUL TO YOUR HEALTH. NOT FOR SALE TO PERSONS UNDER 18 YEARS

49. DRINKS BRIEF

50. DRINKS BRIEF

Flame Charred Triple distilled, flame charred, for a rich smooth taste- the Irish Way.Charring is an age-old method for invigorating barrels to intensify the taste.

Jameson Black Barrel is our tribute to our coopers, who painstakingly give their bourbon barrels an additional charring to reveal their untold richness and complexity. Because every barrel contains secrets; the trick is coaxing them out to produce a whiskey with even richer flavor and intense smoothness.

Nose

Time spent maturing in these barrels leads to intensified aromas of butterscotch, fudge and creamy toffee

Taste

Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla.

Finish

Enjoy the richness and intensity of toasted wood and vanilla.

‘

‘

Great whiskeys don’t just happen by chance.

51. DRINKS CONVERSATION

Touched With Fire “

…’Sine Metu’ as seen in our crest translates to ‘Without Fear’.

It means you should be courageous and bold enough to follow your passion, whatever it is…”

I

t was on a Friday afternoon, I was meeting up with Allan Ogola, the Jameson Brand Ambas sador at Park Inn, Westlands. I was at the lounge fidgeting with the camera’s light settings amidst business people exchanging handshakes and whispering about the next big thing. To my right was a guy about my father’s age, he had his shoes off and was scribbling on something. He had me nostalgic of the times in school I had assignments due the next day and I would stay up all night with my feet dipped in cold water just so I could beat the deadline.

I knew what Allan looked like since I had seen pictures of him before but as soon as he was through the sliding doors he came straight up to me, “I’m guessing it’s you I am meeting.” He said with an extended arm, the camera had sold me out. We were to talk about the Jameson Black Barrel but the interview was so much more. He spoke a language of passion and authenticity, I would later find out and since Jameson is a serious drink that doesn’t take itself too seriously, we had the interview at a sofa on the terrace.

In his own description, he is an outgoing guy. He thinks he is charming only with the ladies and he is passionate about art, music, travel, culture and of course, whiskey. Al’ Black as he is popularly known has a couple of impressive accolades to his name.

He is about to get his Ph.D. in Software Engineering but his passion for whiskey, one he has shared with his father had brought him to this path. Later he would show me a bottle of whiskey he was to send to his dad. Occasionally he uses his knowledge to give back to society by either lecturing, deeds like fixing the self-check in kiosks and helping his team win in a sales training program.

As he is, his job is defined by conviviality. “It’s more than just marketing reports and activations, it’s more than just the Jameson product but more of the human connections and experiences that Jameson makes you have as a person.” When I got to ask about how he got to where he is his answer was simple, “Passion and prayer,” he said.

He shared a story of how he recently uncovered photos of himself from almost a decade back. He was rocking Jameson arm bands and even back then, when he still wasn’t the brand ambassador he would find himself pushing the same agenda and MC’ing in similar gigs.

His journey had its ups and downs but he kept believing. His younger sister was a great part of his support system that got him through and here we were.

“The Black Barrel which is relatively new to the Kenyan market is a premium version of the original drink.

Triple distilled and double charred, the drink is characteristic of nutty notes of oak, dried fruits and figs, vanilla, butterscotch and toffee. This makes its flavours richer and smoother.” He prefers the original drink in cocktails, specifically the JSL, The Jameson Sprite and Lime. The Black Barrel as it’s smoother he does like having it on the rocks.

With his whiskey he likes to roll his sleeves and dig into a burger. He is definitely not the kind to use a knife and fork with his burger, he describes the Jameson guy as a guy who is not afraid to get untidy with his burger. I wanted to know what his experience has been like for Jameson, it was something he had to explain to me through an anecdote. “Love?” he asked rhetorically looking blankly into space, “Do you know the feeling when it’s a Saturday? Relaxing with your friends over some good food and drinks, your favourite jam is playing in the background and you are out there, bare feet in the grass and looking up at clear skies? It’s free. Positive vibes. That is what it’s like interacting with the Jameson family and I am big on family.” It came to him easily. It didn’t require a genius to tell he was the right guy for the job.

Al’ Black advocates for responsible drinking, hydrate and grab a bite before, during and after you decide to enjoy a drink. He also advocates for male mentors, he associated this with the barrel man. A symbol of sorts embedded on the lower side of the Jameson bottle.

It represents the men who came before us, the men who introduced us to whiskey and enjoying it responsibly.

53. DRINKS RECIPE I

Pumpkin Old Fashioned

It’s time time for some originality. Though its not halloween, this pumpkin old fashioned perfectly combines smoothness of Jameson Black Barrel with pumpkin flavors to bring out a perfect flavour this March rainy season.

Ingredients

• 60ml Jameson Black Barrel • 15ml pumpkin syrup • 2 dashes aromatic bitters • Sage leaf to garnish

Procedure

Pour Jameson Black Barrel, pumpkin syrup, bitters over ice and stir then pour into rocks glass. Garnish with sage leaf and enjoy the drink while chilled

54. DRINKS RECIPE II

Merry Berry Punch This Jameson Black Barrel punch brings the warming flavor of ginger and the seasonal zing of cranberry to the sweet flavors of our twice charred Irish Whiskey. It’ll perfectly accentuate that moment when the laughs and the stories start flowing.

Ingredients

• 90ml Jameson Black Barrel • 60ml parts ginger beer • 60 parts cranberry juice • Juice of 1 lemon • 60ml Club Soda water

Procedure

Combine all ingredients in your favourite punch bowl and stir. Then serve in a glass and garnish with fresh cranberries, orange slice & rosemary and serve over ice

55. DRINKS RECIPE III

Whiskey Smash

Whiskey smash comes out tasting like a whiskey sour with a smattering of mint, giving it a Procedure refreshing coolness that makes it a great way First Muddle lemon and rosemary then add rest of ingredients. Add ice and shake thento cap off a long day in the sun.

Strain over a king cube and serve in an old-fashioned glass.

Ingredients Garnish with rosemary and enjoy the smash • 75ml Jameson Black Barrel • ½ a Lemon • Spring of rosemary • 15ml Cardamom Liqueur • 45ml Simple Syrup

56. JUST BOOZE

Daktaris

“

APPOINTMENT

I am not saying that I was a step ahead but I was a step ahead.

Says Wasp

I

“

had a dental appointment with my Dentist, Dr. Ma vindu. Daktari, as I like to call her, had looked at my teeth and concluded that I need to have my gums cleaned.

Yes, apparently gum cleaning is a thing. I have had my teeth cleaned before and that was a not so comfortable experience. Having someone poking at your teeth while a machine sucks your saliva is horror. This is the part where I ask myself who on earth invented a saliva sucking machine, and where on earth are they taking my saliva. I did not like the idea of my gums being poked at, so I kept on not showing up. Daktari would call and I was ‘busy’ writing to make a living and a visit to her would mean I don’t write so I don’t make money. In short, I was scared. Who wouldn’t be? I just couldn’t tell her that. And since I didn’t have the privilege of getting the confectionaries at the dentists that ten year olds get, I was simply unmotivated.

I met Daktari at a wedding in Mombasa. I like weddings.

Weddings are just happy places. People spend money, eat and dance. And of course, weddings have a lot of alcohol.

Good alcohol. It is not often that you find good liquor in plenty for free, at one place. It was Martin’s wedding, he was my editor at some point in my career and I travelled all the way to the coast. The idea of drinking whisky at the beach was a hard one to resist.

Meeting a dentist at a wedding was interesting. Who knew dentists go to weddings? I know I didn’t. Don’t get me wrong, but have you ever met a dentist at a wedding? Daktari looked pretty and cool in a sundress and a huge pair of sunglasses. It was that kind of wedding. Sundresses and shorts were the dominant attire. Some drunk person introduced me to her, his exact word amidst a couple of hiccups were, “This is my friend who calls himself a writer.” First of all, that was a lie. I don’t call myself that. Secondly, . we weren’t even friends with the guy. Drunk people exag gerate things, this I know She was introduced as “Someone who cleans teeth for a living” and I swear she rolled her eyes.

The drunk left and I told her that I did not think doctors go to weddings. She said that doctors are human too, which I made sure she knew was such a cliché answer. long story short, we kicked it. I told her that receptions are good because of the good liquor and she asked me what the ‘good stuff was’ as if I had infinite knowledge on booze. Which I did.

A question I have always anticipated. I am not saying that I was a step ahead but I was a step ahead. The good stuff for such a set up was definitely some Jameson Whisky. Ever since then we had a tight relationship.

Later in the day I passed by the dental clinic as Daktari was almost heading out. The receptionist, who doubled as her nurse told me I was late and would have to reschedule. I told her that I was late on purpose because I am a smart lad who was hoping to miss the receptionist as I didn’t like receptionists, all in my head though. Who knows if she would overdose my painkillers and I would stay high for three days and three night drooling and mumbling nonsense. Or even worse under dose it and feel all the pain from having my gums poked. I then told her, this time with my mouth to call my dear friend Daktari so that I say hi.

Daktari came and instead of us heading out together she said that she has time for one more client who’s a friend. Now that was not an answer I expected. I saw her eyes say to me, “now who’s one step ahead?”

57. LOCAL LICKS

Midnight Snacks

58. LOCAL LICKS

T

he night life in Nairobi has always been a spec tacle in itself we all know that, we have seen varieties of clubs offering all types of new experiences. My father taught me how to drink responsibly, a simple lesson that could make so much of a difference in your night life. The lesson was quite simple, hydrate and have something to eat before, during and after drinks. He didn’t have to tell it to me twice really. I love to eat and when the munchies hit, it gets real.

Back then when I was clubbing and the munchies hit, it was a puzzle of some sort finding a spot where I could get good food in the middle of the night. By good food, I do mean, GOOD FOOD! The type you wouldn’t shy away from getting sloppy with it.

Fast forward to today’s scene, clubs are investing in full kitchens and top chefs to cater for munchies. Simple ideas sometimes are all you need to keep your head above water. Some of the clubs that are currently owning and running away with this trend include:

59. LOCAL LICKS

JIWEKE TAVERN Jiweke, off Ngong road identifies itself as a restaurant and bar but it does make it to the list as the energy there isn’t found in your everyday restaurant and bar. The DJ line-up is one thing that really curved out its own niche. This obviously will have lots or revellers on their feet, jamming along to nothing but good music. Eventually you’ll need a refill. “Even with all the drive in the world, you will still need gas,” a wise man once said. Being a restaurant there’s not much they don’t serve. Even if daylight finds you there, breakfast will be ready.

LEVEL 7 LOUNGE Hype doesn’t describe half the energy at this spot. Located on Mombasa, Nextgen Mall this lounge can boast of views other lounges can only dream of having. I’m talking about views of the Nairobi National park. The lounge is quite eventful with a couple of days set aside for specific themes. Football is a craze here and catching a live game should be on your to-do list. And just because morning can easily find you there, they do offer some pretty amazing coffee.

60. LOCAL LICKS

MARQUEE LOUNGE

KIZA RESTAURANT & LOUNGE

If you are looking for an experience in the sky, this is the place to be. This is more of a relaxed get away where you get to enjoy sunsets in the sky, great ambiance and the friendliest of staff.

This roof top bar is located Off Muthithi road in Westlands, the menu is nothing short of exquisite with a wide variety of both local and international cuisines. It is also quite spacious in case you want to get down to some amazing tunes.

Not many people are aware of Kiza Lounge, just one floor under the club’s premise is a sophisticated lounge decorated slightly with Ankara. The view is magnificent, the skyline soars over Kilimani and what’s even better is the food menu, dominated by meaty meals expertly prepared by Chef Clifford. In here they have a kitchen that caters for revellers, whether you are facing the East from the club or West from the lounge.

61. ON SPOT

Absolute Party CLUB E11VEN

K1 CLUBHOUSE

Baricho Road is one of the hottest places in Nairobi nightlife scene.

This is Nairobi’s newesr upscale restaurant and lounge. Make sure you pop in for Friday Roll Call with Dj Red and Dj Raheem. Get high on Thursdays with their Reggae. Great music, cocktails and people all happen here at E11even.

‘Experience Happiness’ is their motto and K1 definitely mean business. The décor stands out with the colourful umbrella hanging upside down. K1 even had Game of Thrones screening to show how they really mean business. Experience Jazz nights on Tuesdays, Saturday Socials and Thursday Reggae nights with the top a di top Dohty Family.

62. ON SPOT

MILAN KENYA

GOSIP ULTRALOUNGE

If you haven’t already heard of this place, you need to change your party networks. Located along Chiromo Road in Westlands, the chic interior will have you impressed on first sight.

The huge dancefloor and always hyped up DJs will have you dance in ways you never thought you could. Everyday at Milan is a guaranteed turn up, so be free to pop up at any time.

‘Luxury Lifestyle and Entertainment’ best describe Gosip. This high end upscale ultralounge (it is an ultralounge, not a lounge) is located in Lavington at The 5th floor of The Lavington Mall. The place is so chic you will interact with the who’s who in society. Open 7 days a week so you can party on a daily.

63. FITNESS

Living Fit WITH MEAT

“

In the right amounts, the protein in meat is a need to those trying to build muscle. Time to bulk up…narrates our fitness coach NICK OLENYO Have you ever sat down and wondered what it Her main reason for working out was to avoid

“

would be like to have that amazing body? You diseases like arthritis and avoiding stress that thedown kind and of body that makes leads to HBP. Her main reason for working out was to avoid disave you know, ever sat wondered whatpeople it turn.

I am talking about the Naomi Campbell kind of The minute out, stress you tend forget andwork avoiding thattoleads to would be like to have that amazing body? You eases like arthritis you body, the lady is almost 50 but she looks like a about lots of stuff, you’re giving your body know, the kind of body that makes people turn. I am HBP. 30the yearNaomi old, she’s stunning. time to a good thing. about There yourelax workand out,that’s you tend to forget talking about Campbell kind of body, the The minute Have you ever told a lie about your age?

Well I are also certain rules you need to follow lady is almost 50 but she looks like a 30 year old, lots of stuff, you’re giving your body time to relax have, not once but on several occasions. Why? while keeping fit, you have becertain cautious on and that’s a good thing.

There areto also rules she’s stunning.

You might ask, here’s why.

You might go to a what you’re eating.

Have you ever told a lie about your age? Well I have, you need to follow while keeping fit, you have to be function, meet some new faces, Youonneed eat healthy cautious whattoyou’re eating.and ensure that you not once but on several occasions.

Why? Youmake mightfriends one of drops themeet question, are to sticking to yourand program Don’t You need eat healthy ensurestrictly. that you are hit ask, here’s then why. boom You might go them to a function, “How old are you?”

To most ladies that’s a very the gym thrice and give up because of gym some new faces, make friends then boom one of sticking to your program strictly. Don’t hit the some offensive question because people tend to get body aches.

That’s normal and it lasts for a thrice and give up because of some body aches. them drops the question, “How old are you?” To startled and go like, ‘you don’t look your age.’ short period of time, it means that your musmost ladies that’s a very offensive question because That’s normal and it lasts for a short period of time, does that mean?

All that clesthat areyour adjusting to the trend.to the new it means muscles arenew adjusting people tendI mean to getwhat startled and go even like, ‘you don’t can change, you don’t have to feel uncomforttrend. I’ll let you guys in on what to eat. A diet that’s look your age.’ able telling people your age because you think going to in match yourtoworking outthat’s program. guys on what eat. A diet going I mean what does that even mean? All that can I’ll let you you are overweight and that’s messing around Like I said earlier, avoid junk food.

Eat nutrito match your working out program.

Like I said change, you don’t have to feel uncomfortable tellwith age yourbecause confidence.

You you canare decide and proteins.

Beingfoods a goand getter earlier,tious avoidfoods junk food.

Eat nutritious ing people your you think over-to set own target for example, the end means you need to sacrifice a lot, a lottoofsacpizproteins.

Being a go getter means you need weight andyour that’s messing around withbyyour con-of this I’d liketo toset loseyour some certain of azas Did you thatyou aside from lot,and a lotfries. of pizzas and know fries. Did know fidence. Youmonth can decide own targetamount for rifice weight.

In fact there are some apps you can get repairing tissues protein also helps in buildexample, by the end of this month I’d like to lose that aside from repairing tissues protein also helps from play store, they’ll In help a great ing muscles in building musclesthat’s that’scool coolright? right? some certain amount of weight. fact theredeal are when it comes to keeping fit.

This doesn’t mean that all you goingare to going eat to some apps you can get from play store, they’ll help a This doesn’t mean that all you are There’s this time I went to eat based is protein based food, no. Remember is protein food, no. Remember too much too great deal when it comes to keeping fit.the gym and I was I saw thisgym granny, great by much anything ishave poisonous, a relative anything is poisonous, a relativehave amount of it There’s thisshocked, time I went to the and Ishe waslooked shocked, the way, for someone her age she was nailing amount of it depending on how much you I saw this granny, she looked great by the way, for depending on how much you work out. Ensure that it. Iage wasshe so itchy with curiosity to go talk Ensure eating healthy you’rework eatingout. healthy andthat still you’re working out, it’s a someone her was nailing it. I wasI had so itchy to her and be done with the numerous quesand still working out, it’s a two way traffic so with curiosity I had to go talk to her and be done two way traffic so be cautious and never lose track tions that questions were popping my brain.

We had cautiousand andyou’ll never track of your proof yourbeprogram belose okay. with the numerous thatout were popping a pretty gooda conversation, there’s something gram and you’ll be okay. out my brain.

We had pretty good conversation, she told me that got me thinking like she’s so there’s something she told me that got me thinking like she’s soright. right.

H

65. NUTRITION

Meat in Moderation There’s a lot that goes on about how healthy meat is, more particularly red meat. What most people don’t know is that the method used to prepare the meat can make the difference of maximizing flavour and controlling the harmful effects. Our nutritionist EVE NJAMBI gives a couple of ways to prepare your meat in a healthier more nutritious way.

1. Always trim any fat you can see. Even lean cuts may be sold with fat on the edges —simply use a sharp knife to remove it. When it comes to poultry, before cooking, pull all the skin off.

2. Choose healthy cooking methods. Use cooking techniques that don’t add calories, such as roasting, grilling, and poaching; avoid deep frying.

Roasting.

All types of protein can be roasted, or baked, in the oven. To keep juices or sauces locked in so food stays moist, cover the roasting pan. Poultry that is cooked without the skin and fish fillets that are very low fat would need to be cooked in a moist medium and covered, while chicken parts that might have skin on them or a more fatty fish, like a salmon could be cooked uncovered, at least for part of the cooking process. Experiment with herbs and spices to flavour meat — without adding calories. Look for easy recipes for dry rubs, usually herb and spice mixtures that coat the meat’s surface.

Grilling.

Most people think of grilling on an outdoor barbeque but grilling really involves any method that uses radiant heat from underneath the food, giving it crispy edges. All foods taste great on the grill.

Again, as with roasting in an oven you to exercise caution in making certain the food doesn’t dry out and is cooked slowly, so it doesn’t burn. You can do this by pre-cooking chicken in the microwave or covered in the oven before throwing the meat on the grill to achieve the barbeque taste. In addition, lean cuts of meat are best grilled, since any fat will drop off. First marinate your meat, then baste them regularly to retain the taste. Also be sure to monitor the flame

on your grill so you can control the speed of cooking. The goal is to cook the meat or fish evenly on the inside, while preventing it from burning on the outside.

Poaching.

This healthy cooking technique involves barely covering food in liquid that is brought to a simmer, rather than a boil. Use a covered cooking pan or pot large enough for the food to be placed in one layer only. You can enhance the flavour of the liquid by using broth, wine, spices, and soupstock vegetables like onions, celery, leeks, and carrots. Though poaching is probably the least popular cooking method, it keeps whatever protein you cook very moist. Note that after cooking, you usually remove the food from the poaching liquid, which can be discarded.

Stewing.

This slow-cooking method involves placing all your ingredients in liquid, but it’s different from poaching because the liquid often becomes part of the finished dish or can be used as a light sauce.

You can fill your pot with plenty of veggies and a protein. Lean cuts of meat are best for this method of cooking. If you do use a fattier cut of meat, you can precook it, then drain all the fat from the pot before adding other ingredients.

IF YOU SEE THIS THEY CAN SEE IT TOO...

ADVERTISE WITH US ITS A GUARANTEE SEND US A MAIL Info@dishymagazine.com OR CALL: 0718-529-093

67. ON THE COUNTER

Away From Home

‘

WHEN YOU ARE AWAY FROM HOME, LIVE ABSOLUTELY

Jamo finds it hard juggling two homes at the same time, Allano and Ted feel the heat and are all estranged at his house‌

T

he season was finally over and City did it. Pep simply waved his buying players with oil money wand and Liverpool slipped. There were a lot of unexpected surprises, but none like Messi shaving his beard. Allano, Jamo and all Liverpool fans were half heartbroken. Half because they still had a shot of silverware in Madrid. Spurs could also now make plans for building a trophy cabinet.

68. ON THE COUNTER

We all left Jamo’s house with Allano holding the two bottles of Absolut Vodka and his glass in hand. The Man United vs Liverpool game was in an hours’ time so we had time to get another place to catch the game. Jamo’s place was the initial venue and we had made ourselves comfortable until the storm struck.

We were seated on Jamo’s balcony, sipping some vodka with some nice rhumba music on blast.

Allano and Jamo were worried about their Liverpool game. It was refreshing seeing these arrogant people trying to hide their tension. They even had their ‘good luck’ jerseys on but this was going to be tight.

We were having a really good time until mama wa nyumba walked into the house. Jamo’s lady came in, her baby bump now really showing. She was now seven months in, going strong. Sheila didn’t bother to come and say ‘hi’ and I thought she must have been tired and went to sleep.

“Why is the music so loud? Kwani are you guys going deaf!” she shouted, and then the music volume went from max to an inaudible low. That was as much of a sign as anything. It would be impossible to watch such game on silent mode, no music, no banter, no drunk shouting so Jamo suggested that we leave.

His lady wasn’t in a good mood, and we understood. It must have been the pregnancy, or wasn’t it?

I drove the guys to Tribeka and we were lucky to get some seating space. Our usual spot would have to wait until the following week.

“Ey buda, Sheila na si akona mood swings. The pregnancy si ni moto. Una survive aje kwa hio nyumba?” Allano never hesitates.

“Ata sio pregnancy. Ni some argument we had.”

Jamo said, downing his glass.

This has Allano and I confused. “Ni nini basi si tumedhani ni pregnancy ina take toll. Kwani umepiga blunder gani this time?”

“We had an argument. Si mnajua birthday ya Junior ni this March. Sasa si we are putting up a party. Sheila sasa analeta tu issues.”

This was always going to be an issue for Jamo.

His two baby mamas not seeing eye to eye.

“Ala. Sasa what does she want kwani?” I asked

69. THE SOCIAL

T

he Koroga Festival is a celebration of African music, food, art and fashion brought to you in the form of a concert and open boutique market. The 25th edition of the Koroga Festival was a ladies’ edition, featuring Kenyan artistes Fena Gitu and Phy and Nigerian French singer, Asa Bukola Elemide. The songwriter, who is famous for hits like Jailer and Fire on the Mountain, moved the masses at the Village Market on Sunday, where it was held. Asa showcased her ability to play different kinds of music instruments, especially when she took the guitar, sat down on stage and sang her hit Jailer. .

The event was well organized although the absence of the trademark dome – which has been a symbol of the bi-monthly event – left the revelers exposed to the scorching sun. Others complained of the logistical nightmare of accessing the event’s latest venue at Mamba Village. Those who attended the event appreciated the vibe of an African musician who has taken the best of the continent’s rhythms and packed it into a contemporary style with global appeal.

70. THE SOCIAL

71. PERFECT MENU

The Pit’s Perfect Menu When you decide to finally check out a restaurant for your first time, a quick peep into the menu is essential. @theporkpitruaka

MENU

SPECIALS 1/2kg

Dry fry Wet fry Choma Kochokocho Chinese pork Honey and soy Pork birani

350 300 300 350 400 450 450

1kg 650 600 600 650 800 850

ACCOMPANIMENTS Chips masala 200 Greens 50 Chips 100 Mokimo 70 Bhajia 250 Kachumbari 50 Ugali 40 Pilau 150 White rice 70 Guacamoli 100 Chapati 30 Cabbage 50

1/2kg Chinese pork 400 Chomakochokocho 350 Honey and soy 450 Pork wraps

1kg 800 650 850 200

Special Offer

Buy one burger on Thursdays and Fridays For 300 bob only and get 1 free

SNACKS Sausage Samosas Pork burger Burger chips Pork wraps

40 40 200 300 200

72. DISHY RULES

e W e v i l

EAT . D R I N K . LOV E

BIGGER BET TER & MORE INFORMATIVE

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