WILD AND FREE SPIRITS

Sights AND Flavours E A T

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D R I N K

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L O V E

ISSUE 3 SEPT- OCT

DISHY MAGAZINE

ME I HEART KENYA

EDITORS NOTE

THIS I Issue No.

4

1

EDITORS NOTE

Festivities, here we come…

ISSUE As we head into the festive season, the Dishy team would like to make sure that you are well prepared for the festivities.

As such, we have taken it upon ourselves to get you the greatest drinks and food that will ensure a smooth party experience.

The drinks and cocktails will have you second guessing your favourite drink while the food takes you to a whole other culinary level. As is custom, the writers have given their all to make sure that once you start this journey with us, you will love every step of it and dread the end. Is a story worth telling if you can’t capture your audience in its flow?

With contributions from famed culinary artists such as Kiran Ramsaran, Executive Chef at Mount Kenya Safari Club and Chef Bennette of Ebru TV, you can rest assured that you are only getting the best from us. Add #afoodiescollective and Pamela Oduor to the mix and you have all the makings of a breath-taking culinary experience.

You also get the chance to follow Vero as she tries to escape her party with her friends to meet with her ‘Daddy’.

There is, however, a twist to this amazing tale; one that poses a moral dilemma for her friends but might also be the only way for them to see life through her eyes. You get to take a detour into the life of Bee as she struggles with her current lot in life and makes decisions that affect way more than just her current lifestyle.

In Just Booze It, Ted Otieno takes us through the ins and outs of the Floodies. Allano gets to unleash his inner shrink in a bid to rationalise the predicament laid before him by Jamo. The #Foreverbachelor takes you through the essential planning of a bachelor’s fridge with a stock list that will ensure that the party never stops; especially not due to such menial reasons as ‘my fridge is empty and I need to go shopping.’

Kibandanski takes on a delicacy that will have your mouth watering as Wasps goes out of his way to have some roasts that leave him astounded.

We also take a look at the breath-taking Boabox as our crew has a session of fun, good food and cocktails to share with you.

Add Table Manners in that mix and you are well on your way to party central. Ave I ever mentioned how impressive Mama Nitilie is? Well, you can find out for yourself as Mwanaida shares a recipe that uses rice to make a sort of bread; interested yet?

In The Culture, we take a look at the Indian culinary art as we help them celebrate the festival of light a.k.a Diwali. We also take a tour of Blankets and Wine: Tenth Anniversary Edition. We bring you the sights, sounds and flavours that made this event a masterpiece in their bid to celebrate the afro-fusion culture in the country.

Let’s not forget Nick as he guides us on the road to getting our bodies ready for the holiday scene. In this issue, he focuses on the ladies by sharing what he considers to be the easiest way to get that bikini body in approximately four weeks and thus ensuring that you are ready to hit the beach in all your wondrous glory. In nutrition, the ladies have a treat as we look into the avocado facials; how to mix them, how long to keep them on and how many different types they are. We also look into how these wholly natural facials are beneficial for your skin.

As you can see, this edition has a lot to offer. From the articles to the photography, from beginning to end, we assure you top quality experiences. Take a look and don’t be shy; let us know what you think…

Amos Wainaina Chief Editor

2 CONTENT

TABLE OF CONTENT

CHEF CHRONICLES

14

FOOD RECIPIE 1

8

MAMA NITILIE

18

KIBANDASY 20 LOCAL LICKS 59

PG 8 CHEF CENTRAL

Dishy Issue 4 NOV 2018. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili.

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

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

SALES INQUIRES Call Dishy 0718529093 EMAIL Info@dishymagazine.com / Tudishy@gmail.com

3 CONTENT WONDER BASKET

25

JUST BOOZE

58

PERFECT PAIR

26

KITCHEN DELIGHT

4

UNSULLIED 36

HEALTHY LIVING

54

DOPE CONVERSATION

21

ON THE COUNTER

52

DRINKS RECIPE 1

51

WINE WITH ME

28

4 KITCHEN DELIGHT

If youre a Bachelor HOW TO STOCK A FRIDGE

BACHELOR

MARRIED

“

The #foreverbachelor takes up his space once again as he sets out the essentials of food storage. He tackles what store and how to do it so you don’t have to worry about coming home after an all-nighter to find your fridge empty.

Living in a tiny studio apartment calls for maximum capacity utilization. In this case, I’m talking about the fridge.

A good bachelor has to have a moderate fridge. This, my friends, does not mean those monstrosities that you pack full of varying containers that you’ll probably never open again, leftover pizza, takeout and not much else. In severe cases, there may also be Tupperware containers that everyone is afraid of opening owing to the awful smell that might fill the whole house. In these cases, it is not recommended to attempt to clean the fridge without proper biohazard level gear.”

I bought my first fridge while living in a tiny studio apartment and solo cooking taught me two fundamental lessons: to always buy small quantities of food so as to avoid wasting ingredients

5 KITCHEN DELIGHT and when buying small quantities is not an option, proper storage of food is important. I also learnt to stock up on items with long shelf live.

Most bachelor fridges are a sight of scarcely scattered packets of milk or sufurias with left overs and one or two bottles of beers.

Let’s talk about hygiene and how to properly stock up that fridge. These are my daily kicks on easy survival Fridge Essentials Snacks: Whether I need something to sustain me while cooking or just want something to nibble on while watching Netflix, these are a few of the things I keep on hand in the fridge—and they double as ingredients in my dinner recipes: •Nuts: The easiest snack imaginable. Various nuts go in salads, baked goods, and in my bag for snacking. Most nuts-especially pine nuts, with their high fat content-are best refrigerated or frozen.

•Fruits: There are always apples and citrus fruits in my fridge and, when in season, berries.

Remember to store fruits separately from vegetables—fruit produces the natural gas ethylene, which can cause vegetables to spoil quickly.

Stock some Fresh Lemons, Limes, or Oranges they come in handy, adding a wedge of citrus on the rim of a glass, you’ll instantly dress up a plain water or club soda. They are also a cocktail must have.

•Cheese. Cheese is an unmatched flavor enhancer and the rind is great in vegetable stocks.

Bonus: It keeps for ages. Just wrap it properly •White Wine: Yes, this counts as a snack. Consider it your emergency stash, if you will. (Trust me) Proteins: Proteins can be tricky in terms of storage. Milk and beans are great options. So are eggs, of course. Another life-saver is smoked salmon, which is great for sandwiches, salads, omelets, or pasta. Once opened, eat within five days. I can’t leave out Ham and bacon for sandwiches now, can I?

Leftover perishables: These are the things that can be easily forgotten, left alone in a solo cook’s fridge until rendered inedible. The best way to avoid this sad fate is to use leftovers quickly or store them properly.

•Leftover meat: Wrap cooked meat cling foil or place it in an airtight container and use it within three days. Quick options for using leftover cooked meat are similar to those for fish—try adding leftovers to pasta, salads or sandwiches. Uncooked meat should be used within two days.

•Cooked rice: Keep it in an airtight container in the fridge for up to two days and use leftovers in stir-fries or fried rice or salad.

The plastic containers are a blessing to human kind.

Fresh Produce: •Onions and garlic: They factor into almost every meal I make and have a permanent spot in my refrigerator. They keep well for about a month or, if cut, up to 5 days tightly wrapped in cling film.

•Vegetables: It’s good to have spinach, kale, or cabbage around for salads, soups, frittatas, and omelets. Cauliflower is another favorite because it lasts more than a week when stored in a plastic bag. The leafy greens stay fresh for about 4 to 5 days in the fridge.

•Butter: I keep butter in the fridge, but if you’re not using it often, store butter in the freezer for up to 6 months.

Beers, Wine and Other Beverages: What is a bachelor’s fridge without beers! These are a man’s way to life. After all Who doesn’t dread the “We’re in the neighborhood, can we stop by?” phone call? However, you don’t have to keep a fully stocked bar for dropin guests. Stash a good bottle of red wine in a cool, dark place, lying it down on its side to keep the cork moist.

Always stock a six pack of beers and also keep chilled white wine in your refrigerator

6

Chefs on duty Executive Chef Kiran Ramsaran Mr. Kiran is one with his passion for cooking, there is no separating one from the other. Originally from Mauritius and having worked all over the world he’s here in Kenya as Fairmont’s Mount Kenya Safari Club’s executive chef to grace us with the most elite of recipes. He is an artist in the kitchen and one thing that he is passionate about as he is about cooking is mentoring young chefs, to be greater than they could possibly imagine.

Chef Bennette Chef Bennette has been in the kitchen for a hot minute, being one of the youngest chefs he has racked up quite the repertoire. Alongside Clare Karatu of Ebru TV, he hosts Hot Plate, one of the most interactive cook shows around.

Not only do they prepare some great recipes but host some creative minds.

The outcome is ineffable and every show is different, fun and you get to learn a thing or two about your way in the kitchen

Pamela Oduor Pamellah is simply home-grown. Having grown up in Siaya most of her meals were home cooked meals which she has been passionate about all through her life. Later in her life she moved to the city to settle as a banker but she noticed that many Kenyans didn’t appreciate the value of home-cooked Kenyan meals. In 2013 she founded Lets Cook Kenyan Meals, a Facebook group that encourages Kenyans to prepare their own meals, share images and recipes.

She eventually quit her job as a banker to dedicate herself to her passion which has had a massive impact on the community ever since.

7

Served TRIED + TESTED

YOU GOT

ENJOY IT ALL

KUKU WITH A

Twist

GOING

KUKU

f quick x

8 FOOD RECIPE I

Chick-Fil-A Nuggets Ingredients •500gms boneless, skinless chicken breasts •160ml dill pickle juice •80ml cup milk •2 tsps powdered sugar •1 tsp black pepper •1/4 tsp garlic powder •1/4 tsp paprika •1/4 tsp salt INSTRUCTIONS 1.Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes. Remove from marinade and pat dry.

2.In a small bowl, combine powdered sugar, salt, pepper, garlic powder, paprika and celery salt. Sprinkle all over chicken.

3.Heat grill to high. Grill chicken for 3 minutes per side until cooked through.

4.Serve with honey mustard dipping sauce.

9 FOOD RECIPE II

Grilled Chicken Wings with Tamarind Chipotle Barbecue Sauce Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our new barbecue sauce for chicken wings..

Ingredients •12 chicken wings •2 tablespoons olive oil •1 teaspoon kosher salt •1/2 teaspoon pepper •2 cups Tamarind Chipotle Barbecue Sauce •Sliced green onions INSTRUCTIONS 1.Heat a grill to medium (350° to 400°). In a large, wide bowl, toss chicken with oil, salt, and pepper until evenly seasoned. Grill chicken turning every 10 minutes or so with tongs, until golden (25 to 35 minutes.)

2.Set wings top side down. Generously brush with about 1/2 cup barbecue sauce. Grill, covered, about 3 minutes until sauce is somewhat set. Turn wings over and generously brush with another 1/2 cup or so of sauce. Grill, covered, until sauce is somewhat set, 2 to 3 more minutes. Meanwhile, put remaining sauce in a bowl.

3.Set chicken on a platter and scatter green onions on top. Serve with sauce

10 FOOD RECIPE III

YOGHURT CHICKEN CURRY WITH ‘CHAPO’ PREP TIME: COOK TIME: TOTAL TIME:

5MIN 20MIN 25MIN

Ingredients •1/2 kg skinned chicken thighs •160ml natural plain yoghurt •80ml cup coriander leaves •1 large red onion •3 ripe tomatoes •4 garlic cloves •1 teaspoon ginger •1/2 teaspoon chilli powder •1 teaspoon coriander •1/4 teaspoon tumeric •1/2 teaspoon garam masala

•1/2 teaspoon cumin •1 teaspoon lemon juice •1/2 teaspoon sugar INSTRUCTIONS 1.Heat two tablespoons of oil in a pan and brown your onions adding in the sugar to help with the caramelisation. Add in the garlic and ginger,fry until fragrant.Add in the chopped tomatoes and saute well for 2 minutes on a high heat.

making sure every piece of chicken is coated with the spice mixture.

2.Add in the chicken along with all the remaining spices saving the coriander and lemon juice for last.Stir and mix

4.mix in the fresh chopped coriander and the lemon juice.Take off the heat and serve with a side of choice.

3.Turn the heat low to a simmer and add in the yoghurt.

You can add in warm water to thin the sauce to the consistency of your liking.Let this simmer for 8-10 minutes until the chicken is tender and fully cooked.

11 FINE DINING

Panoramic TO

VIEWS AND MIND BOGGLING

“

An Impressive view of Nairobi is not all this place has to offer.

From the food to the service staff to so many other factors, La Mesa will be a place close to your heart. At least that’s what Winnie Mbugua Thought after her visit there…

Cocktails

.

Remember Mövenpick Hotel in Westlands? From it comes another restaurant similar to The Views; La Mesa. The Spanish sports bar boasts of Latin cuisines; from cocktails, live entertainment, sports screens to pool tables as you indulge in the picturesque views of Nairobi. The restaurant, which sits on the 15th and 16th floor, has cemented itself in the food and beverage industry, especially for its cocktails and tapas.

What are tapas? “We serve tapas, would you care to try some?” asked a heavily Spanish-accented gentleman as we sipped from the welcome desserts assembled at the hotel lobby as we waited to be ushered in the restaurant.

Beth and I exchanged looks, followed by furrowed brows.

“They are just small bitings, snacks,” intimated the waiter upon noticing our unfamiliarity with the subject. Beth chimed in, “Oh yeah, sure.” He escorted us into the sports band, which took our breath away with its beauty and splendour. The setting was regal and meticulously presented; nothing short of your imagination. He sat us at a table that offered a divine panoramic view of the city. The buildings stood so tall and majestic, the sky a light shade of blue dotted with silver clouds, you couldn’t help but lose yourself in it. Have you ever wished for rain? That was us.

We asked for chicken tostadas with toasted peppers and coriander sauce.

Something about how the food was plated reminded me of pizza. If I’m honest though, everything Latin reminds me of pizza, but if you think about it, the only love triangle we all need is pizza (but that’s a story for another day). The tapas really went a mile as appetizers because we practically gulfed down our meals and ordered extra spicy and succulent glazed chicken wings accompanied by the coriander sauce we still hadn’t quite finished. Everything was scrumptious and we had cocktails to really drive the meal home. One of their popular cocktails is The Tequila Old Fashioned. It came specially recommended by the staff and boy was it the highlight of my day.

The tequila blended perfectly with syrup, orange zest and the slight bitterness of it capped it off. We got a really good and friendly vibe from the restaurant.

Everything and everyone was so chilled and it kind of rubbed off on us because soon we were slurping our drinks, slouched on our seats talking about everything and nothing. It was definitely a high I didn’t want to come down from. The prices aren’t that bad at all. Trust me, it will be worth it at the end of the day when you leave euphoric. They have offers on their cocktails during the night time where you get 2 for 1 deals; which reminds me, night time is always the right time for cocktails and frozen margaritas at La Mesa. And who doesn’t love the ‘hakuna matata’ mood that the night brings? The dark ignites a certain kind of fire that only their drinks can quench. Stop by after work and end your day on a higher note.

12 UNSULLIED

THE ADULTS

Playground

“

Mbugua Wainaina has a long day ahead of him. Problem is, he begins his day at a killer restaurant and finds himself stuck there for the whole day. From the moment he walks in to the moment he leaves, this restaurant has satisfied his criteria for awesome and fun and surpassed it. Think I’m overselling it?

The First thing that snares my attention when I walk into Bao Box is the huge chess board designed like a distorted plain with parts and pieces raised while others are indented into the wood; impressive design. For a guy who loves chess that is. But I have a purpose to serve this day. We have interviews to administer. Problem is, my crew is late. I grab a seat by the bookshelf. Wait, bookshelf? In a restaurant? The last one I saw at a food place was at The Village Market, the Dormans that was replaced by Urban Gourmet. I’m just as impressed as I was the first time I saw such a set up; me being a book lover and all. I take a seat and take out my book as I’m waiting.

A waitress approaches me and hands me a menu; a brown leather casing that holds within it the printed menu. I had been told that this is a playground for grownups; a fact that is enforced by their beautifully animated menu.

I smile. When I look around, I notice that the interior is spacious and perfectly designed to allow ease of movement and spacious seating. The centre of the room is dominated by a monstrosity of a shelf. Artfully arranged on the shelf is the reason why my boss had called this place a playground for grownups – board

13 UNSULLIED

games, lots of board games. I’ll get a chance for a closer inspection soon enough. I might as well have a drink while I wait. Back to the menu, I still can’t get over how artfully playful it looks. I scroll down the menu and, I have to say, the prices are a bit on the high side – a bit. Factor in the level of service and quality of the experience and the prices won’t seem that high though. Take my word for it. I order a cold beer and it finds its way to my table in under a minute. Impressive, right? Halfway through my beer, my team arrives and they spoil the little piece of serenity that I had found; enjoying my beer while immersed in my latest fictional book – Oathbringer by Brandon Sanderson. I have a lot of things to get done in the limited time I’m here. We have our meeting and the assignments are divvied among us. My work can wait; I have an experience to be part of right here. I walk over to the open kitchen area and I marvel at the efficiency of their kitchen staff; I marvel at the mere design of the open kitchen where you can watch your food be prepared, if you’re into that sort of thing. Movement draws my attention to my right and I here the tumbling of the bartender’s cocktail shaker so I turn around. There, previously hidden from my view by the huge shelf holding the multitude of board games, is the bar. Awesome design, with the blackboard adorned with graffiti and the wooden crate-like display in the rear containing an impressive array of alcoholic beverages. I am hungry now; luckily, I’m in a restaurant. Time to get that menu back, might as well get a cocktail while at it. They have an impressive array of meal plans that will have you come back just to refresh the memory of the orgasmic flavours. I order for grilled chicken with a side of fries. It doesn’t take long for the food to get to my table, maybe twenty minutes, and it’s still hot when it gets to me. This is the definition of quality service right here; both effective and efficient. By then, I had decided to move to the balcony as it was warmer outside. The cool breeze flowing through the balcony was just what I needed to help me prepare myself for the tasks that I had to do later. Live in the moment, right? Well, I don’t think I’ve ever gone wrong with chicken but this grilled piece of perfection before me sought to change how I had perceived every form of grilled chicken before then. Just as I was marvelling at the burst of flavour that left me dumbfounded, my cocktail was deposited on my table. Now, I’m normally not a vodka drinker but this piece of art that was just put on my table might just be the thing that changes me; The Rainbao. I take a sip and the

flavour of it hits well after I’ve swallowed it. The green chilli, ginger and vodka merge to give the drink a kick that few people can stomach; but my palette is a bit tangy so I’m okay. Love at first slurp; truly one for the memory books. After I’m done with my drink, I settle my bill and, surprise surprise, I am totally and utterly satisfied with my experience at the playground for grown-ups. Oh! Just in case you were wondering, they do not have WiFi which, if you ask me, is a good thing; fosters the focus in the now.

14 CHEF CHRONICLES

Chaser DREAM

“

Social media has more to it than mere connection of people. For the chosen few, it has blossomed into a business platform. For some, however, it has grown into so much more. Pamela Oduor is one of these blessed and chosen few. Here’s a sliver of her story.

15 CHEF CHRONICLES 1. Describe yourself in three words.

Change-maker, Dream-chaser, Go-getter.

2. What prompted you to open the page Let’s Cook Kenyan Meals?

•Let’s Cook Kenyan Meals group was opened to tackle the following issues •Encourage Kenyan families to go back to eating home prepared meals to avoid lifestyle diseases caused by eating too much processed foods.

•Encourage its members to consume more sustainable diets •Reduce cost of food by encouraging its members to engage in urban and container farming •Encourage its members to consume more organic meals by growing their own vegetables and keeping their own poultry.

3. What meal would you say has become your master piece?

•Chicken Pamstyle – My clients order this over and over again. It does not seem to tire them 4. Where do you do your cooking from?

•I do my cooking from my home kitchen 5. Any hobbies, other than cooking of course •I love traveling and tasting food from different parts of the world.

It is more like food adventure.

6. What should your Kenyan following expect from your page, growth-wise and future projects?

•I plan to get more and more Kenyans trying out their hands in cooking their own meals by running challenges and competitions.

•I also give incentives to the silent followers to try get them out of their cocoons.

•I have managed to partner with some brands in the food industry to help me run a countrywide campaign of pushing up Kenyan Meals in the global map.

•I am currently pushing forward my initiative dubbed #cookmealiving which encourages the public to view the food industry as a major avenue of solving the unemployment problem.

7. What’s your favorite dish while at home?

•Having spent part of my life back in Siaya County, I still love the traditional Luo meals – Athola (smoked dried beef which is then stewed) and Ugali.

8. To date, what has been your biggest challenge ever since?

•Combining my career as a caterer and training. Sometimes the timings collide •Space has been another major hindrance to training and impacting knowledge

9. What can you say is your greatest motivation?

•The fact that more and more Kenyans are now trying out their hands in the kitchen and therefore eating healthier meals •The fact that we are getting more people to share family times while eating home cooked meals therefore enhancing the family unit.

•The fact that through the group, lives have been changed. So many members have been able to acquire jobs, business have been started and grown through the platform.

10. Tell us the most memorable moment in your career life.

•The day I received the announcement from Facebook Head Office that I had won an award and had been selected as one of 115 individuals from the 46 countries for the Facebook Community Leadership Program.

CHANGE MAKER, DREAM CHASER, GO GETTER.

16 CHEF CENTRAL

Passionate THE

ISLANDER

“

Mbugua Wainaina has a long day ahead of him.

Problem is, he begins his day at a killer restaurant and finds himself stuck there for the whole day.

From the moment he walks in to the moment he leaves, this restaurant has satisfied his criteria for awesome and fun and surpassed it.

Think I’m overselling it?

17 CHEF CENTRAL Today we have a sit down with Fairmont Mount Kenya Safari Club’s newest executive chef, Mr. Kiran Ramsaran . Originally from a coastal village in Mauritius, he pursued a Diploma in Hotel Management and Culinary Production and completed his training in 1998.

Twenty years in, he has grown into one of the most multi-faceted chefs around with vast cultural experiences in Dubai, Seychelles, Lebanon, Mauritius, Maldives, Milan and now Kenya. We could talk all day about his colorful repertoire but there is so much more to the man than a scintillating resume.

What inspired you to get into the chef business?

I wouldn’t call it business. At the end of the day for a hotel it is business but to be a chef you need to be passionate. You need to love your job without caring about the time spend at work. When you make people happy, when you create a moment that is what makes me happy.

cultures, which is my job. Another challenge in the work place is sourcing the products in certain countries. In certain countries like the Maldives it was very difficult to get the product in your kitchen but here in Kenya you have everything next to your door step.

From vegetable farming, animal farming and dairy what more do you need other than that?

How do you go about creating your menu?

That is a good question, first I add up to the local available items, I source them myself in the farms around us. I can assure you that all the meat, poultry and vegetables used for the new menu is from this region. I can also assure you that I pick the meat myself which is a pleasure. You don’t do this around the world. My menu is basely seasonal from fresh produce. I rotate my menu very often, I diversify especially on the demand of the coming guests and what they expect.

Amongst your dishes, which is your favorite?

Coming from a coastal village in Mauritius, surrounded by the sea we were brought up on sea food so my favorite food would be fish.

What can we expect?

At Fairmont we have the Tusks Restaurant and the ZeeBar, these are running restaurants. We are working on a new menu for the Z-Bar. There is the Colobus, an upcoming steak grill that is more than just a steak house with a new menu which will be a fusion between the local dishes and my signature dishes and everyone reading this should come try it out. I am also going around to other hotels to see what is being offered. I believe they do their best and I want to see what they are doing and what I can do better, right? Its all competition.

How do you like it in Kenya so far?

It is beautiful, I am loving it and again I don’t feel away from home. We are all Africans. [laughs heartily] Especially the Mount Kenya Safari Club, the view, the atmosphere, the people coming here, it is so beautiful. It is a good country, beautiful people and I also have a great team. Part of my job is training and mentoring them through my experiences. They are promising and young. They are the future and I am here to support them into becoming the chefs of tomorrow.

Other than the new restaurant and the new menu what other changes can we expect to hear?

There are a lot of changes, in addition to working I train and inspire personal ideas.

The next challenge after setting up will be to present an original, classic Kenyan dish in a modern way. Expect the sukuma wiki, terere, ugali, githeri and all other classic dishes to be served in a modern way. Expect to have githeri served at a five star level and go, “Hats off to the githeri”.

I’ve tasted your food and I have seen that you are an artist, what is the secret behind it?

Thank you. [pauses] There is a saying I believe in. People talk about fusion in food, “if there’s too much fusion there is confusion”.

Don’t let the people tasting your food get confused, let them feel the real taste of the item on your dish.

A word of advice for aspiring chefs Be disciplined, be passionate and be open to learning and accepting changes. Don’t frame yourself, you never finish learning.

I wouldn’t be here if my mentors weren’t ready to teach me and I wasn’t ready to learn. Teaching is my passion. I believe in sharing knowledge and it would be unfair not to teach what I have been taught.

Whatever I have been taught, I am ready to teach. I don’t want to be Nelson Mandela, I don’t want to be Mahatma Gandhi but I want to be just a simple chef.

You have traveled a lot, where is the one place you felt most at home?

As an islander I would say Seychelles, even though I have worked in the Maldives. I feel more at home at Seychelles because it is similar to Mauritius plus my wife is from Seychelles [laughs] so I feel very much at home there.

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

I have worked away from my country, almost twenty years working abroad and I have seen a lot. The biggest challenge has been adapting to different cultures but with time I have developed an easy adaptation to different

18 FOODIE CRONICLES

Foodie THE

PERSPECTIVE

19 FOODIE CRONICLES

Tell us about about yourself.

A Foodies Collective was launched in September 2017 by myself. Through the blog, I share my foodie escapades across eateries in Nairobi and beyond through honest restaurant reviews. In addition to restaurant reviews, you will also find simple delicious recipes and my foodie travel experiences across the country. The blog hopes to inspire people to explore and enjoy food through their cities and kitchens.

What does the word foodie mean to you?

A foodie is someone whose love for food is a bit obsessive. It means you have great interest in food and are always exploring and trying out new types of food. You’re always on the quest to have good food whether it’s homemade or at restaurants.

What inspired you to start a food blog?

I wanted to help people make better informed decisions when it came to selecting places to eat as well as showing them how easy it is to make delicious homemade meals.

Which review has been your favorite so far?

My favourite reviews are about places that hold sentimental value for me… They include AA Mithaiwalla and Slush.

What else do you do with your time?

I’m a home body. I like my own company – Chilling, watching movies and listening to music.

What major challenges have you faced in your career so far?

Where do I start but the biggest challenge was identifying what I really wanted to do as a career for the long haul.

What are your expectations for the future of #afoodiescollective?

I want the blog to be an authoritative voice in the county’s food scene. I want people to instinctively seek out the blog for anything food related.

Word of advice for future bloggers?

Establish something specific you want to focus on. It has to be something that you can continually talk about without getting tired. Once you’ve established a niche JUST START and see where the tide takes you.

GET SOCIAL WITH US

20 FOOD STYLING

Incredible Moments

FELIX KAVII Food photographer and travel enthusiaist IG :FelixKavii

21 FOOD STYLING

22 MAMA NITILIE

Mkate wa Sinia

Karibuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, mama nitilie. Hapa nitakupa ricipe mingi na jinsi ya matayarisho yake , kwa njia rahisi tena ya kufaana. Si mapochopocho, si mlo mku... usibanduke katu, rai kaa kitako tutie ndani pamoja. Usiogope kusisitiza mama nitilie.

Leo tunapotandaza mkeka kwenye veranda tumo tayari kuandaa , mlo wa kusisimua.

Huku pwani kwetu, ni kiteremsho haswaa masaa ya jioni na kahawa tamu ama asubuhi na chai ya iliki kama Kiamsha Kinywa. Pepeta jiko tayari kutayarisha Mkate wa sinia au ukipenda Mkate wa Kumimina

Mkate wa Sinia

23 MAMA NITILIE Vipimo · Kikombe kimoja cha mchele · Kikombe kimoja cha Nazi ya Unga · Kikombe kimoja cha sukari kupungua Kidogo · Kikombe kimoja cha maji au maziwa vuguvugu · Kijiko kimoja cha chai ya Hamira · Iliki kiasi upendavyo · Ute wa Yai moja Matayarisho 1.Osha na kuroweka mchele siku moja ndani ya maji ya baridi.

2.Saga mchele, tui, maji au maziwa, iliki, na hamira ndani ya blender hadi mchanganyiko uwe lani kabisa.

3.Mimina ndani ya bakuli na ufinike. Weka mahali penye joto ili mchanganyiko uumuke(ufure).

4.Mchanganyiko ukifura, washa oven moto wa 350°. Mimina sukari pamoja na ule ute wa yai ndani ya mchanganyiko na uchanganye vizuri. Ukiona mchanganyiko ni mzito sana, ongeza maziwa kidogo.

5.

Chukua sufuria umimine mafuta kidogo. Washa jiko na uweke sufuria ipate moto kiasi.

Mimina ule mchanganyiko ndani ya sufuria uuwache kama dakika 5 hivi kiasi mkate uanze kushikana.

6.Funika sufuria na uvumbike(bake) ndani ya oven kama dakika 35-40 hivi, au mpaka mkate uive na uwe rangi ya hudhurungi juu yake.

7.Epua na uwache upoe kabisa kabla ya kukata. Ni bora kuula siku ya pili yake.

24 KIBANDASKI

Kamakis the roadside choma haven

A friend of mine, Kavii had just bought a piece of land in Ruai, so a mini road trip was inevitable. We were driving back through the Eastern Bypass connecting to Thika Rd. with Kavii praising himself for kusonga mbele in life. He encouraged me countless times to find a ka-plot where I would settle down eventually with phrases such as “Chief you can never go wrong with land. Eventually you will have to find someone utulie and a place where you can comfortably raise your kids.” I was slowly and gradually dozing off when he decided to go grab some nyama choma.

“

Roasting meat has been a major practice in Kenyan cuisine for years.

Wasps takes us on a trip to Ruai where he gets to experience the flavours of Nairobi style Kuku Choma and finds his haven for the roasted fowl…

Kama, who’s one of the butchers at Kamakis, ushered us to their tasting grill. He was also in those white lab coats that had clearly seen better days with a toothpick in his mouth.

I have come to a conclusion that lab coats and toothpicks are a butcher’s tools of trade. I honestly wouldn’t trust a meat vendor without these trademarks. We decided to go with something less cliché which the nyama choma was. Today we would have something different. Kavii had decided on the nguruwe choma but one taste of the kuku choma had me hooked on it. “Kama, leta kuku choma moja na viazi hapa. Haraka sana” Kavii made our order. I have had kuku choma before but the scent and the flavour that was still lingering on my tongue promised to surpass any I’d ever had before. Plus the mere sight of it with the fat dripping onto the coal, the chicken gaining a yellow shin to its colour and the scent drifting from the melted fat sizzling on the coals all conspired to make me want the kuku choma even more.

We got inside and there was nothing much spectacular. The place just makes you feel at home. If you are a Kibandanski guy, Kamakis will not prove any different, not in terms of interior and décor that is. Mugithi music played out loud from the speakers that were now covered in soot and cobwebs while the small analogue t.v set was showing some football game which if you grew up where I did you’d say ‘tv inaonyesha mchele’.

There are very many, in fact countless, nyama choma spots along the bypass and so it can actually be confusing to know which one to go to. The trick is to always find the right one. We had definitely heard about the popular Kamakis. It was undoubtedly the most visited place among the nyama choma hubs. It boasted of having the best quality food and service. Spotting Kamakis Butchery isn’t hard.

From the outside the eatery has a big billboard that stands out that stops any confusion from the competing businesses. You just can’t miss it. It being a Sunday the place was packed as people looked to unwind and end the weekend, or begin the week on a relaxed note. What better way than by having some nice nyama choma.

We found a spot in the parking lot and were immediately welcome to taste the various biting’s that were being roasted at the entrance. They offer a variety of these with basic nyama choma, mbuzi choma, kuku choma and nguruwe choma. The biting’s are to help you easily decide what you would like to have and I would advise you to bite as much as you can if you are too hungry as you will have to wait for about 20 minutes before you’re served.

Some nice lad called, Warui who is also one of the staff there came to ask if we need some drinks and we settled for beer. He stated that “tukona beer na soda lakini hawana makali”; Makali being whisky, vodka and all other spirits. The beer came cold as nyama was being delivered to various tables. The aroma of proper roasting drifted through the air making it harder to bear the hunger pangs.

The place was quite hot too and the beer really came in handy.

The meat came in steaming hot on a huge board with some salt and kachumbari placed alongside it on the board. I could see a huge number of pilipili amidst the tomatoes and onions. I was couldn’t wait to sink my teeth into the sweet morsels laid before me. I had to close my eyes and savour the juicy chicken bite after awe inspiring bite. The promise had been fulfilled. I had my kuku choma joint now.

I heard someone once say that Kamakis is the ‘Kikopey of Nairobi’. Remember Kikopey in our Travel Issue? Kamakis is definitely that. If you can’t make your way to Naivasha, just visit Kamakis along Eastern Bypass.

25 DOPE CONVERSATION

dope

with Phoenter Blaszkowski

conversation

PEARL PISHORI RICE X BEEF The art of plating is a skill not known to many but Med shah can not be counted among them. With the patience and gentle care that it takes to create a masterpice on plate, Med shah takes the DOPE CONVERSATION down to the coast with her hunger pang inducing PEARL PISHORI rice with fried beef garnished with corriander and lemon spices for a burst of flavour.

Ingredients 1 cup PEARL PISHORI RICE ,3 cups water,1tsp lemon juice,1 tbsp oil,1 tsp salt (optional)

Methodology 1. Wash PEARL PISHORI RICE in a pan and keep aside 2. Put 3 cups water in a wide pan. Add salt, lemon juice and oil. Bring to boil.

3. Add rinsed rice and stir once with a fork. Boil on medium heat till a grain of rice feels soft when pressed between the thumb and the index finger. Do not cover while cooking.

4. Strain through a big colander. Fluff the boiled rice with a fork to let out the steam. *If the food is dry add some soup stew from the beef *

26 WEAPON OF TRADE

WEAPON OF TRADE

27 WEAPON OF TRADE

Let it Burn

JIKO OKOA With the 3rd generation of ‘jiko okoa’ you’ll definitely get your money’s worth. It’s safe, efficient, effective, and unarguably durable with its abrasion and thermal shock resistant ceramic liner that’s surrounded by precision-cut, sheet metal cladding. It allows use of large sufurias with the new larger pot support. The cast iron cooking grate and reinforced handles with rubber feet makes it an easy to use. Designed to withstand 130˚C, the high durability balances the fuel and air mixture. Cleaning is easy as it has an easy to use ashtray.

Estimated Costs: KSh 4,999 ONLY

Ease Grill

Dessini Non-Stick Double Side Grill Pan This weapon of trade is a kitchen ‘must have’. The double sided pan with the silicon sealing on the edge and magnetic locking mechanism will create a pressure effect while cooking, locking in the heat and pressure to cook the food quicker and evenly, therefore saving time and energy. The sealing helps prevent odor and smoke escaping from the pan while grilling and also prevents oil splattering, making grilling your favorite food cleaner and easier. The excess oil and water flows out through the drip tray for easy cleaning. The ergonomic handle design and stainless steel handle holder will ensure safe and comfortable handling while cooking.

Estimated Costs: KSh 3,000 ONLY

28 WINE AFTER WINE

Shaken Stirred AND

“Do you want to hear the baby’s heartbeat?” asked the overzealous lady, circling a gizmo on Brenda’s belly bump. She looked uneasy. “Sure,” chirped in Shay. They were excited, all except Brenda. Suddenly, the room was filled with a faint thumping which was accredited to be her heartbeat. Yes, her. The sound didn’t really do much to uplift Brenda’s spirits. After the whole ultrasound session, she refused Grace’s offer of driving her home. She smiled, weakly and trudged on to her Fielder.

“Okay, is it just me or is Brenda brooding?” Grace asked, tackling the elephant in the room. “I know right. Looks like someone has the baby blues,” replied Shay. “I think we already know what we need to do,” trailed off Ashley as she walked to her car.

Ten minutes later, the parking lot was void of their cars. Martin dropped by to check on her later that evening. He found her seated on the recliner surfing through YV channels.

“Hey baby,” beeped Martin leaving a sloppy kiss on her forehead. “Hi.” Exhaustion. “How are you feeling?” he asked, concerned. “Long day.” Sigh. “Blankets and Wine, remember?”

He stood there, as her peach fragrance faded away when she walked to her room. The following day, Shay and Cate went shopping for the surprise baby shower underway. Grace and Ashley went to Brenda’s. “Girl, Blankets and Wine tomorrow, sindio?” “Aki I don’t feel like going this year,” Brenda pleaded. “Come on. It’s their 10th anniversary,” retorted Ashley. Quiet. Finally, she agreed. Martin had a few tricks up his sleeve too.

From her bedroom, Brenda heard her neighbor’s rooster the following morning. She groaned and flung her silk comforter across the bed, catching a glimpse of her abdomen and thought, ‘Why did you have to come at this exact point in my life?’ Checking her phone, 9:35 a.m already. On the other side, our party planners were already glamoured up at Ngong Racecourse. At 11:15, Bee was touching up her purple lipstick when the front door swung open, revealing her ‘knight-in-shining-armor’. He was clad in khaki shorts and a pinkish polo shirt. “You look cute,” was all she said but it went a long way in inflating his ego and he felt all the more encouraged to proceed with his plan. It was at 11:30 that they hit the road. The event was packed and the fact that you were probably not there does not nullify its truth. His sleek red Jaguar eased to a stop at the entrance and a cool breeze fanned Brenda’s face as she

“

The gang has always been there for each other; through thick or thin, come rain or shine. When Brenda takes stock of the impending changes in her life, she starts to panic.

This, however, does not mean that the girls will let her go it alone…

took her time getting out of the car, feet first.

The whole squad was waiting. Martin whisked his woman towards them and were met by all the girls adorned in peach colored dresses with halos on their heads which was adorable. “Surprise!” and the rollercoaster began. The rollercoaster that was Brenda’s feelings. She drew back a bit but Martin’s hand at the small of her back comforted her. Then in came the hugs and Shay blindfolded her and steered her towards a beautifully set up tent that was artfully decorated with gifts and cards and whatnot. Her eyes began to pool and she had to force down the big lump in her throat. Martin was gone. Grace noted the strained crinkles around her eyes and the trembling smile. Then Martin chose this exact moment to grace them with his presence.

He got closer and went down on one knee offering a red heart-shaped box and himself too. Gauging her reaction, he slowly opened the box… The biggest diamond Bee had ever seen. It glimmered. Maybe a little too bright, because... she broke down. Everything that she had been bottling up flared and she was now heaving on the verge of a panic attack. In the background, Elani were humming softly. It made her cry even more. She staggered and Martin was already there clasping her in his arms as Grace drew up a chair behind her.

Everything was so overwhelming. A baby she wasn’t sure if she was ready to raise and now this. “Guys... I’m sorry. I’m just…I don’t know.

This is all just too much for me.” Martin lowered his gaze and lingered on her pink nail polish, noting that she hadn’t said no. “I’m sorry babe, I didn’t know. I just thought maybe it was time, you know.” Shay was already tearing open a box of Cellar Cask and filling glasses. Brenda remained silent as the girls brought chairs and sat around her, forming some sort of emotional guard. Martin took it as a cue and re-traced his steps backwards. “I’m sorry if I rushed you. You know I love you.” Each of them took a sip from their glasses, concern etching their faces. Brenda sat still. “I don’t think I’m prepared for this baby. God, it’s all happening so fast,” she said whimpering. “I’m not ready to be this responsible.” She felt so alone. “But you’re not alone,” said Ashley, as if reading her mind. Grace’s glass was already half empty. Brenda still hadn’t tasted hers yet, unsure if she should be drinking at all. Shay reassured her, “We’re with you every step of the way.” “Don’t worry love, you’ll do great, okay?” added Cate. She just nodded but something still bothered her, “What about Martin? I really love him but marriage?”

“You heard him, take all the time you need,” advised Grace. Silence. ‘We’ll do just fine,’ thought Brenda as she felt her baby kick.

29 WONDER BASKET

PLUG IN WITH

Wamboi Kay Wamboi Kay graces our pages to share her brand with the wonder basket crew.

Content Creation is an upcoming proffesion that calls for creativity and ingenuity above all oter character traits. To make a name for herself in this industry, Wamboi Kay had to create her brand and run it personally. No-one will ever fulfil your dreams for you so you had better be ready to sweat till you achieve them.

“

1.In your own words, who is Wamboi Kay? I am a beautiful, cheerful creative currently living in Nairobi 2.Tell us how normal weekdays are like for you?

My weekdays are pretty busy. They mainly revolve around client meetings, content creation for various brands and creating @shopwamboikay.

3.What does being a content creator entail?

Content creation entails constant research about new ways to engage with the target audience and creatively applying yourself to achieve the set goals.

4.What do you love most about what you do?

I love every part of what I do. If I had to choose what I loved most about it, I guess it would be that I get to do things I genuinely enjoy and working with people - can be fun most of the time :) 5.What’s your favourite type of cheese?

Brown’s Chilli Chive Cheddar is. It is simply out of this world!

6.What is your favourite cheesy meal?

Cheesy Carbonara win this one any day.

30 THE CULTURE

“ Diwali TURN ON THE LIGHT

The gang has always been there for each other; through thick or thin, come rain or shine. When Brenda takes stock of the impending changes in her life, she starts to panic.

This, however, does not mean that the girls will let her go it alone…

The Festival of Light (Diwali) is a culmination of all things good. In essence, it is a celebration of the victory of light over darkness, knowledge over ignorance and god over bad. With the festivities having reached their peak, we at Dishy would love to take this chance to appreciate our Indian friends for their culinary prowess which is all the buzz during Diwali and for those rare koroga events that they hold.

Question is, have you had Indian food of late?

No? You should make a point to. The way they spice their food is simply awe inspiring. I can’t remember having food that is as spicy as Indian food. How the flavour of their food melds with the spices to create a masterpiece will forever be a mystery to me, seeing as to how I have no one to teach me. This, however, does not hold back my love for their grilled tandoori chicken. Savour every moment with this dish; believe me, you’ll want more once it’s over…

31

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32 PERFECT PAIR

Perfect Dominos Pizza & Coke Pizza lovers the world over have had this perfect pair for ages. The bubbly flavour of coka and the cheesy, sweet and spicy flavour of the soda are a perfect match in every sense of the phrase. At Dominos Pizza, the offer for a pizza and coke combo is always on the table.

Why not go for it? There is the online purchase offer where you get a free 2ltr bottle of Coke for every large pizza you buy online. Why have you not tried it yet? What are you waiting for?

Start your holiday with a simple meal that gets you fully charged and revved up for the long nights out. I would recommend their Meatzza but I am an all kinds of meat sort of guy and you might be different. Whatever pizza you decide to have, the Coke soda option will only enhance the experience.

33 PERFECT PAIR

Pair

34

WINE WITH WINE

A mile in her shoes ‘Discuss’. I hate questions that begin with this word. Discuss with who? I get confused in my own discussion but mask it up with big words like ‘thus’, ‘therefore’, ‘however’ the list is endless... For this ‘discussion’ though, I had to give it my all, given the fact that it’s end of semester exam. My pen snapped in frustration as I dramatically put a full-stop to my not so legible handwriting. Finally. I breathed a sigh of relief as I looked through my paper, noting the many pointless explanations. Ha. Wording has got to count for something, right? I looked behind me and the expression on Eve’s face had me in a fit of laughter. Woi, poor brain. She looked up almost immediately and we exchanged ‘the look’. The ‘we’re definitely going out after this’ look. The lecture hall was pretty quiet, with everyone doodling something on their papers. Some falling halfway asleep, others just zoning out and then the ‘chopis’ excitedly writing away. I just wanted to be done and leave. I had so many plans laid out for the holiday, don’t even get me started. It’d been a while since I saw Frank. I missed him so much. Wonder if he did. The creaking of the lopsided lecture hall door brought me back from my thoughts as I prayed it was our lecturer, so I could shower him with the many marks I was hoping to get. In came the bald headed man and I was already up quickening my pace as he eyed my skimpily dressed body. Whatever. Eve got up too and so did a number of other students... Hallelujah.

“Where is my lipstick Vero? Uliweka wapi sasa?” Eve was in a red skater dress, wearing her hair up as she squinted her eyes, frantically searching for her red lipstick. “Check my drawer,” was all I could manage as I sucked in air to zip up my little black dress. She strolled over and found it, casting daggers at me, “ Seriously?

Buy yours.” I giggled. We were going to B-Club for the night. We had to let off some steam. I’d texted Frank earlier on, telling him where I’d be just incase ‘Daddy’ wanted to see me. We had already called an Uber, most of our other friends were already there. Eve called shotgun and I sat pretty at the back.

Sweaty bodies grinding against each other, glasses full to the brim and blinding lights welcomed us. We maneuvered our way to our usual spot. Jackie and her bess Sheila were already laughing hard and high-fiving, Monica was on her phone as usual and Cynthia was talking to some other girl I couldn’t recognize. “Hey!”

“

They say that if you really want to understand a person, you have to walk a mile in their shoes. This holds true for Eve as she finds herself in an interesting situation that might just change her opinion of Vero

They all looked up at us. “ ‘Bout time,” said Jackie, as we settled nearer to them. I was surprised to see my usual, martini, already ordered. They know me too well. Eve had her vodka doused cocktail. Cynthia was led to the dance-floor by the new girl, “Eishh mamii..” breathed Jackie. She is that girl, the girl that always utters the first thing that came to mind. I didn’t really give much thought to it as my phone started to vibrate against my thigh, where it was secretly stashed under my pantyhose. I shot Eve an apologetic smile knowing she felt it too. I took it out.. and my heart fluttered in my chest. Frank. “Don’t even think about it,” said Eve warningly. “You know I can’t help it,” I replied and rose up holding the screen to my ear. “Yes daddy...”

Eve… Eve didn’t get it. It’s supposed to be girl’s night. How dare she. She needs an intervention. “Frank sindio?” asked Monica. Sheila didn’t even flinch, “ Aii sindio, what do you expect?” It was 20 minutes ago when she left, no way she would be coming back. Just like that.

A phone-call is all it takes. “Does anyone here behave like that too?” Eve asked, needing some clarification as to whether Vero was alright. “I can’t let a guy have that much control over me,” retorted Jackie. “Ati whatever he says goes, aii.” Monica’s expression was that of pure disgust as she sneered. ‘Maybe there’s a method to the madness’ I thought. My thinking didn’t last for long as four sharply dressed men flooded our table, the dapper one of them plopping himself next to me in slow motion. Heh. Rewind. His musky scent filled my lungs as he drapped an arm over my shoulder. Okay, I’m not saying I was fine with it but honestly, I didn’t mind. He slid his glasses closer to his face and whispered, “Hi, I’m Wachira. You are?” Something about his voice. And here I was, thinking English wasn’t a sexy language. I’ll show him. “Eve, call me Eve,” I shot back, almost purring. Everyone else was too engrossed in their own conversations to hear anything. Sheila was already seated on Chris’ lap (whose name I came to learn later on). “You want to dance?” he asked, demanding my full attention. “You want my number?” I didn’t really know where I was going with all that, but damn I was feeling bold. “Witty, I like that in a woman.”

Ah. Gosh. With that sentence resonating in my mind, he whisked me away and his hands on my waist steadied me as he guided our movement. My nerves were on edge, my knees almost buckling. We swayed for a long time before he turned me to face him and asked the question. “You want to end the night on a higher note?”

Of course I did, but he didn’t need to know that. “What do you have in mind?” Lol. “Come with me. My wife is gone for the weekend.” Hold up. “You’re married?” Huh. “ ‘Course I am. Will you?” What? No. “Yeah, sure.” Yep, there’s definitely a method to the madness.

35

36

“

Mbugua Wainaina unravels Glenmorangie as a single malt whiskey company from Scotland, for you. Get in on ‘whiskey 101’ and learn something you didn’t know. Oh, and don’t forget to actually try it…

37

Single malt whiskey is a very small category of whiskey; about 12-15 percent of the total volume of Scotch Whiskey but about 25% of its value. Its production is an art in and of itself. Glenmorangie employs the tallest copper stills in their distillery (as tall as a fully grown giraffe) and barrel maturation techniques that ensure that you always get the best quality whiskey every single time. Mr. Hamish Torrie had this and many more tidbits to share with the Dishy team.

1.Tell us a bit about yourself.

My name is Hamish Torrie, Director of Corporate Social Responsibility for The Glenmorangie Whiskey Company. I go round the world talking about whiskey. I was born and grew up in Scotland, which makes whiskey part of my blood I guess. This is my first time in Kenya, though.

2.How do you like Kenya so far?

I flew in last night, haven’t done much adventuring and besides, it was raining this morning so…but I’ll get to it. One thing I saw from the airport, my driver showed me the National Park to my left but I couldn’t see anything, all black (laughs) but it’s very nice to be here, yeah.

3.What is Glenmorangie all about?

We’re very proud of Glenmorangie. The whiskey has a very unique taste and flavour as compared to other single malts. Very smooth, creamy, fruity even. Easy to drink!

4.So, single malt. What’s the difference between single malt and blended whiskey?

Single malt is whiskey from one distillery and made from malted barley, yeast and water. That’s it. All very natural and is aged in oak barrels for 3 years and must be bottled at a minimum of 40% alcohol by the way. Blended whiskeys are mostly made out of grain whiskey which is mostly corn or oats with a little bit of malted barley. It has the ability to make spirit very quickly. Art of blending more than one whiskey is all it’s about.

5.By your own definition, who is a brand ambassador?

Brand ambassador is basically an evangelist, he loves his product and goes out to talk about it (momentarily laugh). I’ve been to Asia, Shanghai, Philippines, Taiwan, Middle East, Europe, and USA, talking about whiskey and selling Scotland in the process, think of it as a patriotic duty, hehe.

6.You’ve been in this industry for a while, what is the greatest challenge you’ve encountered?

Yeah, I’ve seen a lot of growth and change over the years, single malt has now become very popular. Actually, that makes it a challenge because, when you’re maturing whiskey for ten years, it takes a long time for it to be ready and sometimes the demand is ahead of its availability so we have a lot of pressure on our stocks. We’re looking into that.

7.How many derivatives of Glenmorangie are there? Which one do you like best?

We’ve got five main expressions, as we call them. It’s all about sipping and savouring the different flavours but I still hold the Glenmorangie original as my favourite 8.What is your plan for the Kenyan market of Glenmorangie?

It’s basically just to get people to try it, become aware of it. We’ve got a big investment in Kenya and promoting it as one of the best single malts is key. It’s also a fantastic gift, you know, with Christmas approaching and all.

9.You’ve been all over the world, which place is your favourite?

Whoa, that’s a hard one…For different reasons though, I remember having a fantastic experience in a restaurant in Hong Kong but also I can remember being down in the beach, looking out into the Pacific in Australia. I love going to Lebanon for their ancient cultural experiences.

I’ve been to Canada, Montreal, the list goes on. It’s a great privilege, what I do.

38 DRINKS RECIPIE

THE ORIGINAL & VERY OLD FASHIONED

Ingredients •50ml Glenmorangie Original •4 dashes Angostura Bitters •1 bar spoon white granulated sugar •Garnish: orange twist Instructions 1.Combine the ingredients (Add Glenmorangie Original, Angostura Bitters and granulated sugar) in a glass.

2.Mix and muddle to dissolve sugar.

3.Add ice (block ice preferred) and stir to chill and slightly dilute.

4.Finish with an orange twist.

39 DRINKS RECIPIE

CALL OF THE SHORE

ingredients •50ml Glenmorangie Original •100ml lemon soda •20ml lime cordial •1-2 dashes Angostura Bitters •Garnish: lime wedge

Methodology 1.Fill a glass with cubed ice.

2.Add Glenmorangie Original, lime cordial and the Angostura Bitters.

3.Charge with lemon soda, 4.Add a squeezed lime wedge and stir.

40 JUST BOOZE

Tusker Floodies “

Floodies has become a right of passage for any rugby lover. This being the case, Ted Wasps wouldn’t want you to stand out for all the wrong reasons. He seeks to guide you in the art of blending in with the rest of the Floodies community I am not good at physically participating in sports, never have been. I promise you tears if you see me kick a ball. I do not want you to cry so I give you my word, I am not kicking a ball anytime soon. If I do, I will make sure you don’t have to see it. Playing was never my thing so I had all the time in the world to watch and learn all the rules and plays. I am not saying I would make a good coach, but I would really make a good coach.

All that aside, I’m a rugby guy. Rugby flows through my veins; watching rugby that is. My friends play rugby and I watch rugby, that’s what I call a match made in heaven.

The Impala Floodies finals (please don’t say Impala Floodlights) were on and my high school team had made it to the finals, so we had to be supportive ‘Old Boys’. These school ties and ‘beefs’ run deep, especially if you went to a ‘school’ or ‘high school’; I can’t speak for ‘secondary school’ people.

Now rugby people are so like-able, and they ooze of it. Just grab a Tusker baridi and say ‘Hi. Vipi bana, siku mingi.’ as loud as you can. They will hug you, buy you nyama choma and more Tusker baridis. Oh and ‘Tusker Baridi’ is not a brand of Tusker. It is just beer, very cold Tusker beer. Beer and Rugby are two sides of the same coin. Inseparable, that’s the term. A rugby game is not right without beer and wine. But the nyama choma, to me, is not as crucial as the beer.

Now people who drink beer are loud. Rugby people are loud too. Mix these two and you get a maaad crowd. The atmosphere at a rugby game itself makes you loud. If you have been to the Floodies you know what I’m talking about. Now I don’t know much about peer pressure but this is what I would describe as peer pressure. Seeing people doing something and copying them willingly; peer pressure, right? No? I bet that after going to your first rugby game you will be tempted to stop shaving those tu-chin hairs of yours and start Googling stuff like ‘how to grow a big beard’.

The Floodies are so called because they are played under Floodlights. There is no cryptic meaning. The big game begins at 7pm and is followed by a ‘Sherehe’. Win or lose, you won’t want to miss the Sherehe. My team (Harlequins), however, was knocked out and we were here to be good supportive ‘old boys’. So I drove my dear Betsy into the parking lot at around 1:30pm. My Subaru blends in with the rugby crowd. Don’t drive your rusty or dear Nissan there.

Please, find a ‘manly’ car.

Don’t bring your own beer to a rugby game. There is plenty of Tusker and all the other brands you’d like. Avoid the others, take a Tusker baridi. If you’re a lady take a Tusker Cider, baridi as well. If you are a man and you are even spotted holding a Tusker Cider you’ll be roasted and asked ‘Kwani we ni mama?’ so many times and by so many strangers. It is only in rugby games that strangers talk to you as if you’re cousins.

Not having a beard at a rugby game will make you feel out of place. I resolved to groom my beard when I went for my first Floodies, years ago in Form 2. A female friend of mine told me that beards are a turn on for women. I don’t know about that but it really boosted my ‘grooming a beard’ morale. You will see so many beards. So many that you’ll be surprised whenever you spot a smooth shaven chin. Not that you will even notice. If you’re a lady and ‘nice beard’ is part of your dream man then you will be at the right place.

If you do not have a beard make up for it by wearing shorts.

Nice shorts, especially those checkered ones with the side pockets. I am told that shorts look nice on you if you have a bunch of leg hairs. I wouldn’t know but who wants to see your smooth legs? Don’t go there in jeans or even worse khakis.

Just to sum up. Wear shorts, a nice rugby jersey and a cap.

Caps look nice with a beard, so I’ve heard it told. Come in ready for drinking nothing but lots of Tusker baridi. Oh and do not ask anybody how to grow a nice big beard, at a rugby game. Do not. It is quite vexing, as vexing as those M-Pesa agents who ask you “Uko na ID?” Oh! My high school team won 5-3. If they were of age, I’d get them hammered on Tusker baridis.

41 LOCAL LICKS

Raising the Bar

So, I had the opportunity to grace The Alchemist a while back. I haven’t been there since they renovated so I was in for a surprise. Suffice to say that the renovations have exceeded my expectations. Listen to me rumbling on when I never made it five meters past the gate.

You see, when I was last there, they only had one bar and it was set against one wall. Now, however, they have two bars; the main bar and the pop up bar, Table Manners (the reason I didn’t make it to the other bar). First thing that catches my eye, the stair case; heavily laden with quips that will have you cracking a rib or two amidst your feats of laughter and awe. And what better culmination of their comic relief than the portrait of one Charlie Chaplin posted at the top of the flight of stairs; a justification for the laughter you’ve somehow survived- ‘A day without laughter is a day wasted’.

So I walk into the bar and the first thing that I notice is that the wide tables with the benches, the coffee tables with the chairs upholstered in African print and the high tables with the bar stools do not give off a sense of discord but rather a balanced and well thought out décor that sings of comfort and ease.

The wooden bar at the end has an assortment of bitters and syrups (freshly made each day by the way) displayed atop it and the display at the back and the fridge with wooden panelling that

WITH

Table Manners pop up bar

I would kill to have at my place. I sit down and take a look at the menu that is handed to me. The first thing that crosses my mind is that this is a single well designed page that has been laminated. On it is an assortment of cocktails with the pricing set at the top right hand corner; Cocktails 850/= Pitchers 3400/=. The next thing I notice is the interesting Happy Hour timings.

Between Tuesday and Thursday, Happy Hour is between 10pm and midnight while it is set for between 4pm and 7pm from Friday to Sunday. Interesting timings, right? Then I look at the rest of the menu and I can only count nine items. Why only nine items though?

Well, that’s the pop up part taking effect. You see, the whole pop up idea is centred on giving various mixologists a platform to showcase their masterpieces for a set period of time. This means that the menu changes every now and then, depending on the availability of interested parties. So there are three of us and nine cocktails and we each want to taste them all. We get one of each of the nine; symmetry at its best. Every sip is a memory burnt fresh into my mind but not all things are equal and I have my go to drink in a few minutes time; The Employees Only… All in all, awesome experience, awesome service, breath-taking décor and among the best cocktails that I‘ve had in a really long while.

42

Charlie’s Gig The cocktail craze has hit Nairobi hard. With this sudden interest, happy hour can get a little monotonous when there is a lack of creativity.

Every mixologist can prepare a basic cocktail.

A few tutorials here and there on YouTube and you can acquire the skills of an amateur bartender.

We are here today for the little details that give that extra edge to your next drink and the newest spot in town worth your time is Charlie’s Bistro. Just a couple of weeks old at their new premises (near City Hall, where Nakumatt used to be) but they are settled as they can be. They are big on presentation and who doesn’t like a good show? The décor is a contemporary blend of glass and wood, lighting is natural but when it gets dark the chandeliers take the spotlight.

Talk about having your cake and eating it too.

From their balcony, the KICC building graces the skyline. It is a perfect spot to unwind on evenings, whether you are trying to woo a client or a date you want the set up to be right. Their menu is quite expansive but for now let’s get into the drinks.

All their cocktails are created in-house by their resident mixologist, with some pop-up cocktails on special occasions; like the Madaraka cocktail that created quite a buzz. Maybe they should think about having it on their cocktail menu permanently? I guess we’ll see.

“

Charlie’s Bistro offers more than just the jaw-dropping interior décor. The Gigantic Eight, so coined due to the huge glasses they come in, are a must try for any cocktail lover

43

gantic Eight Off their menu there are a couple of scintillating stars worthy of mentions. You’ve probably heard of Bob Marley, not the musician. It’s a highly recommended drink by the staff. It looks like the Ethiopian flag in a tall glass. Popular among the Rastafari community, like the rum that makes up the ingredients. Add fresh mango juice, some liqueurs and viola, there’s your ticket to Barbados.

Another drink inspired by the Caribbean islands is the Barbados Skyfall, she’s tall, a little wild and stunning. She’s a storm of Sky Citrus vodka, light Bacardi, apple slices, mint leaves and a glassful of character.

From the vineyard, the Apple Brandy Sangria makes a debut. You don’t see many Sangrias in green unless you frequent Charlie’s. It can either come in jumbo size or in a bulb. So whether you are with friends or by yourself you can count on the apple infused, Sauvignon Blanc, aged Brandy mix to light up your evening.

Off the top of their cocktail list is the Charlie’s Iced Tea, it’s not your everyday beverage.

Visually it could pass as a glass of chilled tea but it kicks different. It’s a blend of Smirnoff Vodka, Peach Schnapps shaken with coconut and strawberry liqueurs. Colorfully it’s not like its more vibrant mates. Its brown is refined and elegant. Representative of the culture of the restaurant.

The menu describes the Safari Seven as a meticulous interspersion. Its name strike close to home. With three white spirits and two liqueurs in it, it packs quite the punch. Topped with fresh orange and pineapple juices the combination is a sour sweet taste that settles gracefully with your taste buds.

Other honorable mentions of their menu coined as ‘The Gigantic Eight’ include the Mexican Standoff. It’s quite colorful and probably related to Bob Marley, again not the musician. The Tahitian Twinset is a seductress. Red looks good on her. An infusion of Russian vodka keeps her far from timid.

Happy hours at Charlie’s Bistro have a rare quality. The service is fast and personal. It’s a whole experience in itself, all is one. Grab a couple of friends, sip on some cocktails as the sun dips and the chandeliers take over and simply, have a good time.

ON SPOT

44 ON SPOT

Memphis Bar and Restaurant Bogof on cocktails at Memphis bar once and you’ll keep coming back. Don’t believe me, come give it a try…

Located in Nanyuki, Mohegan lounge boasts a beautiful If you are a cocktail lover then you need to get yourself to USIU Road off Thika Road (Exit 7) and find Memphis Bar & Restaurant.

The Cocktail Madness happens every Wednesday and Sundays from 5 pm where you get to enjoy a ‘Bogof on Cocktails’. Get to enjoy music from your favorite and the best A List DJs on A List Thursdays. The service is great and the staff are great especially the reception. You will be welcomed like a boss, VIP welcome. They can also help you celebrate your Birthday and make it a night to remember. You can make reservations too via their social media handles @memphisbarrest.

Club La Viva The best place to let loose and live life. The perfect place for some not- really-out-of-town good times.

‘La Viva’ simply means ‘Live Life’ and so you already have a hint of what to experience once you get there. Located at The Spur Mall rooftop along Thika Road, Club La Viva is the perfect place to unwind and enjoy some good vibes. Reggae Tuesdays are something to La Viva on. Get to enjoy reggae from not just one but a variety of awesome DJs who will keep you entertained all night long. The Shikisha Corner is the place to relax while enjoying your music and drinks. You can also put on your dancing shoes for the awesome huge dance floor. At La Viva you get ‘The VIP Lifestyle’ no matter who you are or where you’re from.

Clarett Lounge You know how effective soup is as a hangover cure, right? So does The Party After Party.

Thus Clarett; an ingenious idea with world class execution. Experience this wonder for yourself, I dare you…

When did you last party at 6 am? Never have? Well, at Clarett you can. The Party After Party (PAP) have you covered as you get to enjoy seeing the sun come up over free Hang’ie soup and good music every Sunday from 6am. The unique place where you can experience all this is located at The New Muthaiga Mall along Thika Road. Apart from that, get to experience great music, and very good food.

The mbuzi choma definitely carries the crown. It will leave you full yet wanting for more. Clarett is simply a place filled with chunky bits of goodness!!

45 ON SPOT

Kiza Restaurant and Lounge Nairobi The home where Afro-fusion came to nest at. The lounge, the rooftop and the service will have you coming back time after time, not to forget the all inclusive musical expertise of their DJ’s.

KIZA Nairobi is a fine dining Afro-fusion Restaurant and Lounge located on 8th & 9th Floors at Galana Plaza along Galana Road in Kilimani. This is arguably the most famous joint in the city under the sun right now. You are assured to bump into the who’s who in music, entertainment, sports, media, you name it. Their motto reads ‘Tomorrow Africa’ and they mean just that. Get to experience great ambience here with the chic décor throughout the lounge. The food is on point and you are assured to have value for your money. The rooftop is literally to die for and you can enjoy a great time here with your friends. The staff are all very kind and warm from the security personnel to the camera guys.

All this might seem to cater and accommodate a certain type of clientele but that is not the case. The lounge has everyone covered, especially Reggae lovers. Reggae Mondays with DJ Juan are just the thing for all Reggae Lovers.

You will experience Reggae like none other in the city. .

46 ON THE COUNTER

MISMATCH FOR THE MAN

“

Jamo, as is characteristic of him, poses an important moral dilemma to the gang.

Allano and Wasps have always had answers for him but this one is one for the record books; they are dumbfounded…

Allano still had the belief that his beloved England would rise from the ashes despite our Embassava comrades doing us a huge favor humbling the arrogant lads at the Moscow show. But that was over and watching a hockey game was better than the UEFA Nations league.

Thankfully, club football was back and the real UEFA Champions League was back; Wednesday night football. It was therefore no surprise seeing him walk into my house at around 8:30 pm in his Carlsberg Liverpool jersey. Being a late kickoff, we had settled to watch the game at my place; remember our past resolution on utilizing our pay t.v.? No? Plus, our little ka-road trip to Dala had dented our wallets kiasi. The girls were thus not invited, and would not be for the foreseeable future. We had ordered in some chicken wings while waiting for Jamo to arrive.

Jamo had started to adapt this kuchelewa tendency which, I could bet, Allano would most definitely address sooner or later.

Allano was an all-out English man. He loved tea, wished Kenya was a monarchy, worshipped the Three Lions and he was inseparable from Liverpool. He had been to Anfield more than a dozen times. I bet the lad knew more about Liverpool than he did about his girlfriend. Liverpool was part of him. Talk smack of his team he’d literally kill you. Show up to his place in a Liverpool jersey, he’d marry you.

Jamo knocked on my door a couple of minutes before kickoff. We immediately forgot he was late upon seeing the two bottles of Tullamore Dew he was carrying. Alcohol can get you out of any kind of trouble. Alcohol makes people forget things too. Jamo was also a Liverpool fan; that’s how he and Allano had met; story for another day.

47 ON THE COUNTER “Buda vipi bana. Since twende Dala umekuwa hauonekani bana.” Allan said hi not really concentrating on Jamo but on the team lineups. None of us really paid attention to either Jamo or our phones once the game kicked off. It took us a couple of glasses to notice the lad wasn’t even concentrating on the game. Jamo was busy fiddling with his phone and nursing his first glass. This was new, Jamo sulking and not concentrating on a reds game. I nudged Allano and nodded towards Jamo. And you know what, Allano never disappoints.

“My man shida ni gani? Why are you all sad and sulky? What’s the problem?” Jamo shook his head as if in contemplation and then finished his drink in one gulp and poured himself another. And then what he said took us all by surprise. “Bana hamskii my girl is pregnant!!!” Just those five words had us shook. Well, under normal circumstances we would all be happy and glad that some junior Jamo would be running around calling us ‘uncle’. But this was miles from normal, if you were with us in Kisumu last month you know what I mean. It was such a situation that we even switched off the game.

The first thing Allano blurted out was, “That kid might actually not be yours. 75% not yours.”

Jamo looked tired. “The thing is anasema ball ni yangu. She’s certain I’m the dad.”

“Well that’s good but let’s just call a spade a spade. Even you are not that dumb. She would not come and tell you straight to your face that the baby isn’t yours.

Plus, we all know these sponsor types never acknowledge pregnancies.”

“Yes but she assured me she was always careful when with the guy.”

“Oh come on. Nonsense!! You should have broken up kwanza the first time you knew she wasn’t faithful. I told you so kitambo sana. Now look at the situation you’re in.”

Allano was on a rant. This made him angry.

That Jamo could be what he described as a ‘choose to be utterly and openly stupid’ sort of guy.

“Wewe what do I do about the pregnancy?

Maybe it’s a test?” this took us by surprise. Allano and I hadn’t looked at it from that angle.

That some women have this thing of testing your love by the fake pregnancy story. The things men like Jamo go through.

“It might actually be a test. She knows you know about the dude so she be testing you to see if you’re still in it.” Allano chided in while pouring himself another drink. We were all at crossroads. Nobody was certain what was what. Fake pregnancy, Jamo’s pregnancy or the other guy’s undoing?

“I told you to leave that girl. Buda lakini si nilikuambia. Next time listen to dear Allano.

Tafadhali.” Allano was that type of guy; the ‘I-told-you-so’ type.

We all agreed to consult our respective mamas. Women know everything and it would be disastrous to make a wrong decision on matters this serious. I mean what would you do in such a situation?

48 HEALTHY LIVING - FITNESS

Bikini HOW TO GET A

FITNESS WITH NICK

BODY IN 4 WEEKS

“

The holidays are around the corner and the Dishy team wants you to look your best. Nick and Winnie Mbugua have come up with a fool proof regime to get you beach ready in no time.

Killer abs, toned arms and legs, sculpted glutes and thighs; that’s what a bikini body is all about.

That perfect look for the beach.

Well, it comes at a price. There’s the Pilates-based workout, light weight lifts, cardio sessions on off days and of course, the diet.

WORKOUT This focuses mainly on your thighs, glutes, calves, abs, shoulders, chest, back and your hips.

It’s only a 7-step fitness plan but don’t be fooled.

1. Front Lift: You basically workout your thighs, glutes, calves, abs and shoulders. Stand on both your feet and lift your legs straight towards the front, one at a time.

2. Front Lunge: This is similar to the first step, focusing on the same muscle groups. While standing, lunge your whole body forward, dropping to one knee at a time in each lunge.

3. Leg Pull / Push Ups: Works your legs. Get in the push up position and raise one leg at a time for those sleek legs.

4. Front Plank / Back Support: Just as its name says, it preps your back. Get into that similar push up position but have your back towards the ground this time. Simultaneously lift one leg at a time.

5. Arm-Swing Curtsy-Squat: This works your arms, thighs and obliques. Curtsy and stay squated in that position and focus on the arm swings, don’t think too much about the pressure on your knees and calves.

6. Half-seated Hip Circle: Sit with your posterior as the pivot and swing the lower half of your body in a circular motion. Great for your hips.

7. Double Leg Kick: Works your back. Lie flat on a mat and interlace your fingers behind you. Lift your legs as you lift your arms and upper torso.

WEIGHT LIFTING Lift light weights for this workout and, instead of breaks between the lifts, stretch for 30 seconds. This encourages active rest, saves time, streamlines your routine and keeps your heart rate slightly boosted.

CARDIO SESSION A cardio session takes 15 minutes giving each activity 2 minutes.

•Jumping jacks for 1 minute •Jog on the spot for 2 minutes •Squat jumps for 2 minutes •Jumping jacks for 2 minutes •Jog on the spot for 2 minutes •Squat jumps for 2 minutes •Jumping jacks for 2 minutes •Jog on the spot for 2 minutes DIET To loose 10 pounds in one month, you’ll need to burn belly fat by having about 1,500 calories a day.

Example: (Choose any) ·Breakfast (300 calories) Broccoli and Parmesan egg scramble, banana and peanut butter yoghurt, whole grain banana muffins or hot cinnamon oats with dried fruit. ·Lunch (400 calories) Zucchini and Mozzarella flat bread, smoked turkey and avocado sandwich, roast beef roll-ups with cauliflower soup or chunky Greek salad with Chickpeas. ·Dinner (500 calories) Ginger fish stir fry, African sweet potato soup, bean and cheese potato or rice and pork sauté.

See you in 4 weeks!

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50 HEALTHY LIVING - NUTRITION

Avocado Facials EVE NJAMBI

NUTRITIONIST

For that glow, avocados are the way to go. The list on benefits of avocados just keeps getting longer and longer. Let’s talk about avocado facials. The lowdown on how to get that sleek and even skin tone without much hustle. First of all, avocado is a natural detoxifier which allows it to cleanse and rid your skin of the different kind of toxins. Avocado facials are pretty easy to conjure up once you have all the necessary ingredients which mostly consists of avocados themselves, oats, hot water, banana honey and lemons. There are at least five basic avocado face masks: 1.Green Facial Mask Ingredients: ½ soft avocado 2 tablespoons hot water 1 tablespoon of honey Preparation and usage: Mash the Avocado. Dissolve the honey into the water and add it to the fruit. Apply on your face using your fingers or a special brush. Keep it on for 10 minutes then wash away.

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

2.Avocado and banana face mask Ingredients: ½ soft avocado ½ banana 1 egg yolk Preparation and usage: Mash the avocado and banana and mix them together with the egg yolk. Apply on your face and wash off after 10 minutes.

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

3.Avocado, honey and oranges Ingredients: 2 tablespoons of orange juice 1 teaspoon of honey ½ avocado Preparation and usage: Add the honey and a few drops of chamomile to the orange juice with a mashed avocado and stir. Apply onto your face and rinse off after 20 minutes.

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

“

Back in the day, any village beauty could have given you a full beauty regime centered around the avocado. Our resident nutritionist takes you back to examine the benefits of these easy avocado facial styles.

4.Avocados Ingredients: Slices of avocado Usage: Basically, apply the avocado evenly by rubbing the slices onto your face. This is a conventional facial mask.

Benefits: This method effectively removes blackheads.

5.Avocado and oatmeal Ingredients: ½ avocado Oatmeal Preparation and usage: Cook the oatmeal and mash the avocados.

Then mix and stir them together until all the pulp is dissolved. Apply this on your face and wash it off after 15 minutes.

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

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52 THE SOCIAL

Blankets and Wine were celebrating a decade of their brand of entertainment on 4th November at Ngong Racecourse. Gates opened at noon and so did the Onja Onja food fair with menus inspired by African, Lebanese, Japanese, Korean and many more with all our favorite vendors present; The Pork Pit Ruaka, Double Portion, Mama Rocks, Signature Bites, Tacqueria Africana, Wok U Like, Savannah Brands, Terra Cold Press, German Kenyan Sausages, Nyama Mama and Super Six. Suraj kicked things off with a couple of mellow beats to get the mood right and was followed by Atemi and Chris Adwar who got us in our feelings.

Elani performed their new album Colors of Love and MDQ literally exploded the colors off those drums with her performance. Nyashinski got on stage and showed his Standard ya Quality. Blinky Bill came up right after and the crowd sang along to his new single, word for word. Sauti Sol wrapped the night up with a couple of their all-time hits. B&W was all great music, exclusive art, beautiful people, amazing food, good vibes and a heck of one great event.

53 THE SOCIAL

TULLAMORE D.E.W “MEET AND GREET”

54

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