Yummy 2022

MASTHEAD

FOOD . DRINK . LIFE

A Taste of Nairobi EatOut highlights 2022’s best eateries, new and old.

Konichiwa

Procera Gin

Easter Recipes

Our guide to the best Japanese food in Nairobi

Made In Kenya and making waves worldwide

We’ve got you sorted for the Easter holidays 1

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EDITOR’S NOTE

From the Editor's plate...

We thought this time would never

to the coolest joints to eat in Nairobi,

recommended places might not be new

come. No, seriously, there were

where to drink away our woes and

to you, we are happy to include them

moments back there in which we

where to go and listen to some music

because, after all, it’s easy to open

truly questioned whether we would

and let loose.

a new flashy joint but consistency is

be able to go back to living a life

king. So hats off to those who have

of semi normalcy: eating at indoor

weathered this difficult chapter and

restaurants, walking outside without

come out with their menus as exciting

a mask, dancing in close proximity

and delicious as ever.

to other humans, getting into a cab without being awash with feelings

Elsewhere in the magazine we focus

of impending doom, going to the

on all things Japanese (P.26), take

supermarket while trying to figure out

time to list some amazing homecooks

how to keep a six foot distance from

that have turned meal delivery into

other shoppers. Sure, we never know

an art form (P.40) and inspire you

what might happen, the pandemic

with a few Easter recipes in case you

might still rise its ugly head and force

were wondering what to make. Last

us to retreat once more to the safety

but not least, I got the opportunity to

of our homes but for the time being,

interview the founders of the first ever

can we all just take one big sigh of

gin made with fresh African Juniper

relief and once again turn our minds

berries (P.46). The guys at Procera

to things that might be superficial but

Our 2022 Restaurant Guide (P.20) sees

gin may have gotten used to winning

that feel important in life? Like where

the results of a painstaking exercise on

awards but they are still delightful,

are we having dinner tonight and shall

the part of the EatOut team to identify

down to earth and all too happy to

we go and have a drink at that cool

and highlight the must visit restaurants

share a glass of their famous spirit

new bar when we’re done?

around Nairobi. To agree on the

while regaling whatever journalist is at

shortlist there were heated discussions

hand with stories about how they came

It’s been a long two years and we

that dragged on long after our glasses

to be.

missed you guys, we missed being the

of wine were empty, we argued

ultimate authority on where to catch

over cups of steaming coffee and

a bite in the city, we missed hosting

held tense zoom meetings in which

our epic food festivals, be it Nairobi

no one seemed to be able to agree.

Restaurant Week, The Big Brunch,

With so much competition and new

Burger Fest etc, life ground to a halt for

places opened around the city, it felt

us and it just feels so good to be back.

impossible to narrow it down to just

Given the time lapse between our last

a few establishments. We hope you

issue and this one, we thought it best

will find our final selection interesting

Katy Fentress

to enter stage with a concise guide

and revealing. While a few of the

Editor, Yummy Magazine

Enjoy, ‘til we eat again!

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CONTENTS

Contents 20

12

What’s Happening Events to look out for in Nairobi and beyond this 2022

Must Try Restaurants for 2022 EatOut’s shortlist of the best dining

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establishments in Nairobi

Easter Recipes What to cook over the holiday weekend

40

Delivery Guide The best home-cooks delivering in Nairobi

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Coffee One man’s journey growing coffee in Central Kenya

46

Gin The story of the Procera Juniper and how it came to be in Kenya’s only gin

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How a Kenyan artist caught the

26 Taste of Japan - JETRO Special Feature

Whiskey attention of one of whisky’s biggest brands

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Your guide to Japanese food and where to find it

Wine Picks What to drink with your Easter meal

YUMMY MAGAZINE · Q2 2022 · PUBLISHED BY WEBSIMBA LIMITED, ALL RIGHTS RESERVED. EDITOR Katy Fentress DESIGN Karan Khalsa SALES Rachael Ndeti TEAM Dan Muthiani, David Olilo, Jayson Wamae, Joy Wairimu, Kevin Wandu, Mikul Shah, Sarah Wanjiku, Tara Njeri SALES ENQUIRIES rachael@eatout.co.ke

EatOutAfrica

@ EatOutKenya

@ EatOutKenya

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CALENDAR

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Yummy Calendar While the festival scene seems to have expanded over the last two years, other things have been slower returning to business as usual. Take a glance at regular and one off events to look out for over the course of 2022

Bargain Box

Bizarre Bazaar

K1 Flea Market

@ TheBoxKenya

@ BizBazEvents

@ K1fleamarket

Bargain Box offers the most selective and sophisticated upmarket sale bonanza in Nairobi. For the shoppers, the fair offers a fun family day out and a chance to grab great deals from the best brands available in East Africa, Each exhibitor is displayed within the canvas tent ‘village’. It is expertly arranged to maximize visibility and access. An extended food court offers a variety of meals and a lot of kids entertainment to ensure all visitors have a pleasant family day out.

At this most sophisticated of all the Nairobi Craft Fairs, you can expect to find an extensive array of fashion and jewelry lines, one of a kind design furniture, upcycled homeware, beauty products made with selected Kenyan ingredients, toys and fun jars of food.

The perfect place to go if you want to give your loved ones something really special.

Not sure what to do on a Sunday, fancy a drink, fancy kicking back and listening to music with your gang, fancy doing a bit of craft shopping while you are at it? Well wonder no more because every single Sunday K1 on Parklands road hosts an immensely popular flea market and brunch which is so much fun it is simply a shame to miss.

Burger Week

Kilimani Farmers Market

@ NairobiBurgerWeek

The Big Brunch @ TheBigBrunchKe This quarterly event succeeds in getting food lovers out and decked out every single time. Every edition the stakes get higher, the food more scrumptious and the drinks classier.

A daytime event at which you get to dress, impress, kick back and listen to live music.

Nothing beats a thick juicy burger & refreshing beer, well that is nothing except two burgers and beers for the price of one of course. Happening across the city at all the best burger joints, for a total of 10 days running, this is a yearly event you want to sink your chops into.

Cocktail Festival @ NairobiCocktailFestival As Nairobi’s mixologists began to come into their own, they needed a yearly event in which to showcase their craft to all and sundry. The EatOut team was happy to make it happen and if past festivals are anything to go by, this is one alcohol-fuelled weekend you do not want to miss out on.

@ Roots.International Every Saturday at the Lang’ata KSPCA along and every Sunday at Kilimani Primary School, the organic farmers’ market is the place to stock up. Roots International runs a monthly music series featuring acoustic music in a fun family-friendly environment. Come with you little ones, get your weekly veggies and enjoy some great music.

Pizza Week @ NairobiRestaurantWeek Going out for pizza with friends is great. Going out for pizza and ordering double for the price of one is fantastic.

Since 2015 Nairobi Pizza Week has brought together thousands of Nairobians with its inimitable two for one pizza offers.

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Restaurant Week @ NairobiRestaurantWeek The first ever NRW was held in 2014 and in the intervening eight years, the local restaurant scene has blossomed beyond recognition. Considering the slew of exciting eateries that have opened across the city, the next NRW promises to exceed the expectations of even the most ardent of gastronomes.

Maridadi Craft Fest @ ShambaCafe On intermittent weekends over the course of the year, the delicious Shamba Cafe in Loresho hosts a variety of different fairs in their expansive outdoor space which are oodles of fun for everyone young and old. From craft fairs, recycle fairs, farmers markets and art classes, it really is worth keeping up on their IG to make sure you don’t miss out on any of the fun!

Taste of Nairobi @ TasteOfNairobi Courtesy of Mastercard, Taste of Nairobi highlights the very best of the city’s extensive dining scene.

Featuring a selection of Nairobi’s finest restaurants and Pop-Ups all of which are guaranteed to showcase mouthwatering, one-of-a-kind tasting menus and experiences at discounted prices for Mastercard holders.

Thrift Social @ ThriftSocialNairobi Nobody quite can say whether this is a clothes fair, a live concert, Nairobi’s top fashion event or simply a mix of all of the above. One thing that is for sure, however, is if you want to know where to go to see Nairobi’s trendiest fashionistas, be seen in a jaw dropping outfit of your own creation and mix and mingle with everyone who is anyone in the city, this is the place to go. Happens every few months.

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CALENDAR

Beneath the Baobabs

Cradle Festival

Gondwana

@ BeneathTheBaobabs

@ TheCradle.life

@ GondwanaNairobi

Kilifi, once a quiet retreat frequented mostly by people of British ancestry, today is in the midst of a radical transformation which sees it attempting to stake its claim as Kenya’s most eclectic festival location. You might have heard of the Kilif New Year festival at the Beneath the Baobabs site, but what about the Kisima wellness festival, Between the Baobabs and BTB Live? These guys have something for everyone so make sure you stay in the loop!

Happening on Mount Nyiro in Northern Kenya, the second edition of Cradle Festival will be taking place at the end of April 2022 and promises to be an absolutely unforgettable experience for all those who manage to make their way to this far out location. This adult playground in the cradle of mankind will spring up from the Desert Rose lodge and part of the proceeds will be used to support the work the lodge does for the local community.

The founders of this music collective and Afro-house label Suraj Mandavia and Eugene Onyango have since launching in 2016, turned it into a mainstay of the Nairobi electronic scene with their Sunday sundowners by now firmly sedimented in the collective party consciousness. For 2022 they are back and have lots of amazing events lined up to showcase all the new music they worked on when partying wasn’t an option.

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EVENTS

Kaleidoscope

Lost in Lamu

Temple Nairobi

@KaleidoscopeFestivalWatamu

@ MuzeClub

@ TempleNairobi

Watamu is really getting in on the game when it comes to multi day music events. Held at Temple Point Resort, the latest edition of this festival saw artists from Kenya, Southern Africa and Europe come together to wow ravers with some quality electronica. They generally do a second edition closer to the end of the year, so make sure you keep your eye on their calendar!

Lamu and its neighbouring Manda really have something for everyone.

Whether you are after an unforgettable yoga festival, a hat competition or traditional arts and culture fair there is something happening almost every month. Catch the first ever Muze Open Air on the beach this Easter at Manda Bay. Held at Diamond Beach Hotel, there will be one unforgettable scavenger hunt, activities and the best of DJs Kenya has to offer.

Like many events that relied on big groups of sweaty people raving together in a tight space, this temple to techno music was forced to go on hiatus after the pandemic, lockdown and subsequent curfew. Luckily though, the guys behind everyone’s favourite monthly techno night, have picked up exactly where they left off in 2020 and you can now go back to dancing through the night at the Shelter rooftop (formerly Crooked Q’s) to your heart’s content.

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ADVERTORIAL

Best trained chefs now working in Nairobi’s hospitality sector!

The Delegation of German Industry and Commerce for Eastern Africa started implementing the dual vocational training system, based on the very successful German system, in Kenya in 2018. After both the Delegation and the curriculum had been accredited by the Kenya National Qualifications Authority (KNQA) and the Technical and Vocational Education and Training Authority (TVETA), the first training in the hospitality sector started in February 2019 in Nairobi.

After two and a half years of training, the first trainees passed their chef’s examination on 27 September 2021 and were happy to receive their German certificate, which is as a Diploma in Kenya and corresponds to level 6.

In the dual training system, about 70 percent of the training content is of a practical nature and is taught directly at the workplace, where the trainees go through all the stations that an excellent chef needs for a successful career. This kind of practical training can only work if the trainers have the necessary pedagogical and didactic knowledge, therefore, the Delegation of German Industry and Commerce for Eastern Africa offered and conducted the necessary Training of Trainer courses to the in company trainers to ensure an effective transfer of skillsets and knowledge.

As theory is paramount to the success of these courses, the Delegation also found an excellent partner school, the Kibondeni College of Catering and Hospitality Management, that understood the advantages of this training system and agreed to provide the 30 percent theoretical training.

This type of training makes the profession more attractive to talented young people and thus increases the quality of every restaurant kitchen.

The first participating training companies were Trademark Hotel Nairobi, InterContinental Hotel Nairobi and the German School Nairobi. When Intercontinental Hotel had to close in 2020, the Trademark Hotel gracefully took over their trainees.

In October 2021, the second dual training course with 12 trainees started in Nairobi. The following training companies were added: Tribe Hotel Nairobi, Mövenpick Residences

Nairobi, LSG Sky Chefs Kenya, Park Inn

By Radisson Nairobi Westlands, Nairobi Street Kitchen.

On 10th October 2021, the Delegation of German Industry and Commerce for Eastern Africa officially launched the first dual training in Diani and signed a Memorandum of Understanding MoU with the Kenyan Methodist University (KeMU) which is the vocational school partner there. Training companies in Diani are Diani Sea Resort, Diani Sea Lodge, Leopard Beach Resort & Spa. The Diani program was officially launched with a ceremony on 10 December 2021.

Any Hotels or restaurants who would like to learn more about the program, are welcome to visit the project website or contact us via: bruno.backes@kenya-ahk.co.ke or kevin.rotich@kenya-ahk.co.ke

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Cultiva Pofu Rd, Karen www.boo.ke/cultiva Nairobi’s undisputed king of organic, fusion, unimaginably delicious farm to fork dining.

With crusty bread the likes of which you will struggle to find anywhere in the country, soft pillowy pizzas straight from their wood oven and salads laden with microgreens and bright joyful flowers, it’s not surprising that you have to call ahead to get a table these days. Bring your kids so they can play around the garden and explore the farm.

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R E S TA U R A N T G U I D E

Taste of Nairobi The Nairobi culinary scene has, over the past few years, continued to grow in leaps and bounds with new, exciting establishments vying for attention with the city’s tried and tested dining and wining joints. The Yummy magazine team has made it their priority to highlight what the best eateries, new and old across the city are. It was a hard job but someone had to do it. Addresses, opening times and contacts can all be found at eatout.co.ke

About Thyme

Atè

Bambino

Eldama Ravine Rd, Westlands www.boo.ke/about-thyme

Kyuna Crescent, Kyuna www.boo.ke/ate

9 West, Westlands www.boo.ke/bambino

The bright young Kenyan chefs that keep the kitchen running at this gastronomic heaven, were hand selected by the owners not for their extensive resumès but instead for the passion and verve they bring to their trade. Eating at Atè is a unique experience in which diners are regaled with tapas style dishes which transport them from one corner of the globe to another. An imaginative focus on unusual flavour and texture pairings, make this restaurant an unparalleled culinary experience fit for the most exacting of foodies.

From their enthusiastic welcome to the distinctive sights and smells Bambino a fairly new entrant to Nairobi’s dining scene offering a contemporary take on Latin-Italian cuisine. From the same restaurant group as Inti and Mercado, expect an inventive fusion of ingredients and flavours including their signature Charcoal Ravioli and paper-thin Spinach and Ricotta Bambino pizza.

Before Westlands became the epicurean hotspot it is today, it was actually pretty hard to find a nice place to have a good, sunny lunch surrounded by green foliage in the area. That is if you didn’t know About Thyme. Quality and consistency are the reason for which, a decade and a half since it first started serving up mouth watering, imaginatively colourful meals in its lush, sunken garden, About Thyme has nurtured and delighted its loyal following of local diners.

Beit e Selam Maua Close, Westlands www.boo.ke/beiteselam Nestled in a leafy corner of Westlands, this African bistro has made delicious food and amazing music the core of its beautifully designed, laid-back open plan lounge and dining experience.

Expect creative twists on Ethiopian culinary mainstays, reinterpreted Nairobi street food offerings, an extremely well executed vegetarian selection and, for the carnivorous at heart, a glorious aged morendat steak to share with your companions.

Copper The Social House, Lavington www.boo.ke/copper

Boho Eatery Ndovu Road, Hardy, Karen 0727502416 This epicurean hotspot has become a mainstay on the Karen restaurant circuit. Boho stands by its commitment to a consious and sustainable approach to food. From its light-filled indoor space and casual outdoor dining, it’s clear that nature and healthy eating is at the heart of this beloved establishment.

The Social House is a new kind of hotel; so much so that they actually call themselves a “house”. Their aim is to be a melting pot for getting people together by rethinking their approach to hospitality and dining.

The smouldering urban brasserie, Copper offers diners an open-fire grill with an emphasis on meat and fish.

The ambiance is warm, relaxed, and intimate and they’re open for lunch and dinner, daily.

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R E S TA U R A N T G U I D E

Eden

Hero

Inca

Tumbili Road, Karen 0707367805

Trademark Hotel, Village Market www.boo.ke/hero

The Social House, Lavington www.boo.ke/inca

Overlooking a beautiful body of water and the neighbouring Giraffe Sanctuary forest, Eden sits on a fouracre property in the peaceful suburb of Langata and offers travelers an immediate connection to a deeply authentic expression of one family’s Kenyan home, history and adventures.

The Deck is open to hotel guests and visitors alike for lunch and dinner by reservation.

When dining out during the pandemic was a rarity and food delivery reigned supreme, Hero at Trademark made it entirely worth your while to venture out the house on a date. Everything in this restaurant, from the Kenyan Manga-inspired interior design, to the immersive menu, the presentation and the creative takes on classic sushi dishes, comes served in a cloud of smoky panache with an added lick of flair. A must for comic book aficionados, lovers of Japanese foods and of the finest, award winning cocktails.

Inca is a Peruvian restaurant and bar located on the rooftop of The Social House in Lavington. It prides itself on its distillation of Peru’s diverse culinary heritage. The setting is rich in colourful Peruvian tones, perfect for sharing sociable cocktails and delicious platters.

Jiko Tribe Hotel, Village Market www.boo.ke/jiko Re-opened in February 2022, Jiko takes inspiration from age-old cooking methods and ingredients from across Africa. Finding the elusive balance between discovery and familiarity, the menu is creative but not pretentious.

Jiko delivers an informal and social setting, where the surroundings are as vibrant as the food.

Nabo Bistro Ole Nguruone Close, Kileleshwa 0794583771 Nestled in a leafy garden on the Kileleshwa bypass, this classy joint serves up a fusion French and American bistro menu that will satisfy even the most exacting of brunch devotees. Whether you are after a bottomless G&T, a perfect eggs benedict or want to skip all pretences of having breakfast and dive right into some of their decadent pulled beef tacos, this is a fabulous place to go whatever day of the week. The mix of rustic and steel industrial decor, adds a cool sense of ambience to this absolutely dreamy spot.

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Mawimbi Kijabe Street, CBD www.boo.ke/mawimbi Nairobi was long due an exclusive, glitzy, fine dining seafood restaurant and the guys at Mawimbi jumped in to fill this very spot. From the moment you glide through its palm-fronded doors, you are transported into a world in which the only thing that matters is you, your enjoyment and a decadent seafood extravaganza which sits at a crossroads of the best of Latin American, European and Asian cuisines.

NSK Mpaka Road, Westlands 0707800800 Bursting with colour and life, this is a new entry for the title of Nairobi’s hippest creative hangout joint. With its repurposed furniture, sheet metal awnings and a bright and in your face style of street chic vibe, no wonder it’s an instant hit with the cool kids and the slick arty urban crowd. A multi ethnic street food paradise, NSK is a place you will come back to again and again and again.

MeSo Westgate Mall, Westlands www.boo.ke/meso Conveniently located at Westgate Mall, MeSo is a culturally vibrant and enchanting culinary haven in the heart of Westlands for business lunch or just a catch-up with friends. The modern Asian Izakaya (i-zaka-ya) experience inspired by the journey of a hungry mind in a contemporary, luxury dining setting.

Samaki Samaki Othaya Rd, Kileleshwa www.boo.ke/samakisamaki Samaki Samaki Seafood & Jazz is a luxury dining hub in Kileleshwa. The restaurant has breathtaking ambiance and a natural feel of being a home away from home. Here you will find a broad choice of seafood dishes which distil the unparalleled taste of the ocean and accompany it with some soft jazz notes. An experience of luxury wines of the world.

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Inti Nikkei One Africa Place, Westlands www.boo.ke/inti Brave the heights to the 20th floor of Westlands’ One Africa Place and take in the spectacular Nairobi sunset while delighting in the menu of this unique Japanese/Peruvian fine dining establishment. And when you’ve finished gawking at the city spreading out at your feet, turn around to be seduced by the sublimely plated creative dishes, served in an impeccable East meets West art deco-inspired design.

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The Wine Shop Kyuna Road 0718003302 The Wine Shop has established itself a a much loved neighbourhood eatery and wine bar. Located in the verdant suburb of Loresho, its relaxed approach to hospitality has meant you’d be hard pushed to get parking even on the quietest of evenings. With an extensive wine list curated by one of the few female sommeliers in Nairobi. The food options are equally covetable.

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R E S TA U R A N T G U I D E

Peppertree

Seven

Shokupan

Delta Centre, Westlands 0721172950

ABC Place, Westlands www.boo.ke/seven

Sarit Centre, Westlands 0791002200

Peppertree is a craft cocktail and global flavours concept that offers exciting food and drinks in a design centric environment. Inspired by culinary traditions from around the world, Peppertree uses the best of local Kenyan ingredients to create a cuisine that is unique, fresh, and indulgent. Their goal is to bring delicious food and a sense of genuine hospitality to every guest who walks through our doors.

A one of a kind sensory experience.

From the modern and contemporary decor , your eyes truly enjoy a mouthful, the aroma of the delicious food in the air and food that absolutely tantalizes your taste buds. Their service is impeccable and and their fresh sea food is such a a treat and if your looking for something to wash it all down, you can try their delicious cocktails or their extensive wine list.

When the Japanese set their minds on creating something, they will make sure it is done to perfection.

Which is the case for this small cafe recently opened in the new wing of Sarit Centre. This is a place where they elevate the humble loaf of sweet bread that so many Kenyans rely on for their breakfast into a sweet fluffy artform.

Their selection of coffees cannot be found anywhere in Nairobi. Go for a Vietnamese cold brew and stay for lunch.

Solo Grano The Courtyard, Gigiri 0712222777 The secret behind this most authentic tasting of wood oven cooked pizzas is the premium Italian ingredients that go into their loving execution. When, at the beginning of the pandemic, this open air spot opened at the Gigiri Craft Market, it turned out to be a godsend for diners who wanted to still enjoy a meal out, but who suddenly found their usual haunts were a bit too crowded for comfort. Still going strong in its third year since inception, this is the perfect spot for a birthday pizza with friends or just a long drawn out Sunday alfresco lunch.

The Local Grill Village Market, Gigiri www.boo.ke/localgrill It takes passion to truly put origin and quality of meat centrestage like the guys at Local Grill do. A rotating bovine cast sees stars like Black Angus, Jersey and Wagyu regularly feature on their weekly bill. With an in-house butchery situated two floors down in the main Village Market hub, and facilities to age their prime cuts of meat for up to and over, forty days, the owners of this refined eatery put their backs into making each and every one of their juicy steaks shine.

Talisman Ngong Rd, Karen www.boo.ke/talisman

Tapas Ceviche

There’s a reason why this Nairobi culinary stalwart is always featured on Nairobi’s best restaurant lists. When it comes to their classic menu, gems like their famous feta and coriander samosas, twice cooked pork belly and fish and chips never disappoint. Yet it’s in his seasonal menu, with dishes that take inspiration from Italy, Japan, China and Morocco, where Chef Ray Cournede’s culinary brilliance really shines through.

Westgate Mall, Westlands www.boo.ke/tapas

The View Movenpick Hotel, Westlands www.boo.ke/view Soar with the Eagles and savour delicious Mediterranean cuisine with the best panoramic vistas of Nairobi’s every changing skyline. The View is a revolving restaurant located on the 24th floor of the Movenpick Hotel in Westlands. They’ve just launched a new menu and open for lunch and dinner, Tuesday through Sunday.

Tapas is another Westlands mainstay offering a great central location (Westgate) for happy hour and Spanish -style nibbles. With a good variety of options on their wine list and cocktail menu, its no surprise that on Thursdays and Fridays you’ll be hard pushed to get a table. There are also some real gems on their tapas menu including their Ceviche, Cauliflower Manchego, Churros and Dedos.

Zen Garden Lower Kabete, Kitusuru www.boo.ke/zen-garden Reminiscent of the exquisite gardens of the Orient, Zen Garden offers a modern take on Pan Asian cuisine whilst encompassing the East’s traditional flavors. Situated in a breathtaking 2.5 acre space, one can find; a restaurant, patisserie and events space. The restaurant also boasts a private dining room, as well as private meeting rooms for smaller business meetings, making it the ideal space for any occasion.

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TA S T E O F J A PA N

Sotaro Nishikawa Executive Director

A special message to Yummy readers from Sotaro Nishikawa, Executive Director of the Japan External Trade Organisation (JETRO) The oldest person in the world, according to Guinness World Records is Kané Tanaka, a Japanese woman who was born on the 2nd of January 1903 and recently turned 119 years old. It's not that she alone is living particularly long, the truth is that the average length of life of Japanese people is the highest in the world. According to World Bank statistics, the average life expectancy for Japanese women is 87.45 years and 81.41 years for men. Kenya, by comparison, ranks 157th in the world in terms of life expectancy, with 69.05 years for women and 64.31 years for men.

So what is the secret to this extra long Japanese life span?

One answer to this question is Japanese food. Japanese food is considered to be healthy food. Compared to the Western diet, which is mainly meat, Japanese food, which is mainly fish, seafood and rice, is low in fat and calories, which is why so few Japanese people are overweight (except for sumo wrestlers, of course).

Japanese food is rich in various vegetables and soybeans, and research has confirmed that these plant foods are less likely to cause high blood pressure. Fermented foods such as miso and natto, which are an integral part of the Japanese diet, have also been found to have a beneficial effect on arteriosclerosis.

I believe that the reason Japanese food is beginning to spread all over the world, including in Kenya, is because there is a better understanding of the health benefits of Japanese food. In 2013, UNESCO inscribed Japanese food on its List of Intangible Cultural Heritage.

I hope you enjoy our feature in the magazine today. We have brought to you five different unique Nairobi restaurants that specialise in a wide variety of delicious Japanese food and chosen one item off their menus. We aim to give you some background on the dish, describe the restaurant and what spin they have on the dish that makes it stand out.

JETRO: The Japan External Trade Organization is a government related organization tasked with the promotion of trade and investments between Japan and the rest of the world.

If you are interested in doing business with Japan, Talk to JETRO 1st.

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“The Certification of Japanese Food and Ingredient Supporter Stores Overseas” program was established by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) in 2016.

It is to certify restaurants and retail stores around the world who actively use food products or alcoholic beverages made in Japan as “Japanese Food Supporters”, and work to promote their appeal to a broad range of people.

For more information, visit: www.jetro.go.jp/en/trends/foods/supporter.html

Branding

Information

PR

To promote the appeal of using quality, safe, and trusted Japanese food and ingredients.

To obtain information about Japanese food and distribution networks.

To utilize PR opportunities of Ministry of Agriculture, Forestry and Fisheries (MAFF) and JETRO.

Requirements for certification as a Japanese Food Supporter Store Restaurants and retail stores that meet the following requirements will be certified as a “Japanese Food Supporter Store”. They shall be able to use the certification logo and promote that their stores are certified.

For Restaurants •

More of that taste of Japan

Consistently using food ingredients and alcoholic beverages produced in Japan.

The fact that the restaurant uses Japanese food and alcoholic beverages is displayed on the menu.

Promoting the appeal and characteristics of Japanese food and alcoholic beverages.

More of that taste of Japan

To apply for certification

•

•

Ingredient Supporter Stores Overseas

Our mission is promoting safe and delicious Japanese food products and alcoholic beverages to every corner of the world.

We are looking for partners who can help us explore the market.

Ingredient Supporter Stores Overseas Our mission is promoting safe and delicious Japanese food products and alcoholic beverages to every corner of the world.

We are looking for partners who can help us explore the market.

For Retail Stores • •

•

Consistently selling Japanese food and alcoholic beverages.

The fact that products are Japanese foods and alcoholic beverages is indicated on the product shelf.

Promoting the appeal and characteristics of Japanese food and alcoholic beverages.

If you wish to apply for certification, please go to the homepage from the QR code on the left and apply online. Please select JETRO(J000) for the “Organization Applying for Certification” field in the form, if you wish to be certified by JETRO.

*Japanese food is defined as agricultural and fishery products that are produced in Japan.

For consultation, Online, call; +254-(0)743- 300 460 or +254 111 012 300/ or email: KEN@jetro.go.jp For in-person inquiry: Visit JETRO Nairobi; Located on 2nd Floor, 9 Riverside, Riverside Drive.

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TA S T E O F J A PA N

Sushi 101

For many, the idea of eating raw fish is just too much to get their heads around. Couple that with the common misconception that sushi has to be eaten with chopsticks and there are those that will simply avoid even trying. Across the globe, people of all races and creeds are crazy about this Japanese food; they can’t all be insane, right?

Few things taste more amazing than a piece of fish that just a few hours earlier, was swimming around in the sea and has now been cut into a perfect rectangle that sits elegantly on the plate in front of you. There is nothing better in this world than a piece of raw wild Alaskan salmon, delicately placed on a firm ball of sticky rice, coated with a smear of wasabi to get the taste buds tingling.

Really good fresh tuna has a firm texture that allows your to savour it gently, the aromas washing through your mouth before you bite down and release its intense fishy flavour. A commonly held assumption, however, is that all sushi is made from raw fish. Far from it: omelette, cooked octopus, crab and shrimp, avocado and cucumber are all common ingredients that can be found in sushi.

Next time you’re invited to one of Nairobi’s many delicious sushi establishments, muster up your courage and dive right into the deep end. Before doing so though, best brush up on what it all means, so when they present you with the menu, it’s not all Japanese to you.

Types of sushi: Maki This refers to layers of raw or cooked fish, vegetables and vinegared rice rolled in a sheet of dried nori (roasted seaweed). There are many variations of 28

this roll: the hand roll, for instance, is made by wrapping sushi rice and other ingredients into a cone shape. The popular California roll is made inside out (with the rice outside the nori) and contains cucumber, avocado and crab meat. Different restaurants also often have in-house specialties like black dragon and rainbow rolls.

Nigiri This is sushi made by rolling sushi rice into oval balls and topping them off with a rectangle of your ingredient of choice. When eating nigiri, just grasp the shari (rice ball) between your thumb and index finger; chopsticks are really not a requirement. A small dollop of Wasabi will have been smeared underneath the fish.

Traditionally, it is offensive to add more, because it shows that you don’t trust the chef. Always dip only the fish side into your soy sauce; dipping the rice side risks crumbling the ball over the tablecloth before it reaches your mouth.

Sashimi Sashimi is actually not sushi since the term only refers to anything made with vinegared rice. It is made of slices of raw fish, and since it is basically nigiri without the rice, can be any of the prior listed nigiri toppings. Don’t smell the meat because it shows that you don’t trust the chef. Besides, if you’re at a great restaurant- and you can refer to our guide- it will most certainly be good. Quality depends on

the freshness of the fish, the way it is sliced, presented and garnished. Make sure you use chopsticks here though, this is the one exception where hands are strictly not allowed.

Condiments: Wasabi Sushi is typically served with three condiments. First is wasabi, a hot green paste that will clear sinuses you never knew you had. Authentic wasabi root is however expensive so you can expect to find a version of it that mixes mustard, horseradish and food colouring in most establishments.

Soy There is a big debate over whether to mix wasabi with your soy sauce in the little bowl provided. Purists say no, that it’s an insult to the chef; others wouldn’t have it any other way.

Gari In order to cleanse your palate between one sushi and the next, your typical sushi dish will also feature thinly-sliced sweet pickled ginger known as gari.

In many ways, sushi is the ultimate quest for perfection: the perfect fish, the perfect freshness, the perfect cut and the perfect presentation. So if you’re on a quest for perfection, make like the Japanese and get zen in front of a plate of perfect sushi!

J E T R O S P E C I A L F E AT U R E

Common nigiri toppings include: CRAB - KANI Cooked crab, great for beginners EGG OMLETTE - TAMAGO A multi-layered inch-thick omelette that is typically sweetened with sugar and cooked in a square pan called a tamagoyaki.

EEL - UNAGI Cooked freshwater Eel. A great source of protein and energy.

FISH - TAI White fish, which could be snapper, flounder, grouper or sea bass.

FISH ROE - TOBIKO These bright orange, tiny eggs are flavoursome, firm and very salty.

Oh and they pop in your mouth too!

OCTOPUS - TAKO Cooked octopus has a bit of a rubbery texture but its flavour is clean and delicate and highly prized in Japan.

PRAWN - EBI A prawn that has been cut in a butterfly style and dropped in boiling water.

SALMON - SAKE Salmon has a smooth and creamy texture and is perfect for beginners.

SQUID - IKA Its white flesh is glossy and slick which is why it has to be scored with a knife to the let the soy sauce cling to its surface.

TUNA - MAGURO By far the most popular type of fish served in sushi bars. Toro, which is tuna belly, is one of the most expensive kinds on offer.

YELLOWTAIL - HAMACHI Often mistaken for tuna. It has a dark streak which appears on the edge of the fillet

TA S T E O F J A PA N

Chekafe 11AM - 9PM

0717700666

@chekafe

Kauria Close, Lavington

The first Japanese-owned restaurant in Nairobi, Chekafe opened its doors to the public in 2014 with the original Cheka Izakaya, before expanding to the current location where its chefs continue to wow customers with impeccable renditions of classic Japanese dishes. Chekafe is situated in a beautiful ex-residential compound with a garden in Lavington. This most authentic of Japanese establishments has been a huge hit with Nairobians eager for a chance to dip their chopsticks in an umami explosion of broth, succulent slices of pork or chicken, vegetables and one perfectly cooked soft boiled egg.

Featured Dish: Pork Ramen The most popular item on the exquisite

pleasure and joy to your mouth. Couple

broth is generally made with a soy

Chekafe menu is their pork Ramen. By

that with a bite of the delicately garlic-

or miso base, comes served with

stewing the broth base to maximize

flavoured dumplings right after a slurp

wheat noodles and is accompanied

the taste of the pork bone over the

of ramen and you will never ever feel

with various toppings such as sliced

course of 24 hours and then adding

the need to try and make this dish at

pork, seaweed and scallions. Ramen

soy sauce right at the end in order

home again.

is believed to have been introduced to Japan in the late 19th or early 20th

to mature the unique sweet and hot notes, the perfect balance of flavour

This Japanese dish with Chinese

century by Chinese immigrants. It rose

is created. The chef is very particular

origins, has in recent years become

to prominence as a cheap and delicious

about his handmade noodles and has

immensely popular the world over.

dish in the period after the Second

spent years perfecting the recipe.

Found in the ramen shops ubiquitous

World War, when the US flooded the

The symphony of hand pulled noodle,

in all Japanese cities, each region of

local market with cheap wheat flour to

juicy-melting pork and fresh, crispy

the country has its own special twist

deal with food shortages.

vegetables is guaranteed to give

on this comforting noodle soup. The

J E T R O S P E C I A L F E AT U R E

ChiQ 10AM - 9PM

0748062621

@restaurantbar_chiq

Thigiri Ridge Mall

Since their inception in 2019, the management at ChiQ have been committed to creating happiness on a plate for not only their customers but also their staff and families. Its traditional Japanese food is both delicious, healthy and wallet friendly.

The founder of this Japanese casual eatery Koki Nakaya, was drawn to Kenya on an intuition which proved well founded. What started as a small unassuming eatery in New Muthaiga Mall has now taken up residence on the other side of the shopping centre in the desirable corner space which looks onto the playing field. This casual chic dining space is perfect for a long lunch indulging on their popular sushi platter or slurping on a savoury bowl of ramen.

Featured Dish: Tonkatsu Crispy on the outside and juicy on

portions make it a favourite of many

panko breadcrumbs. This immensely

the inside, this exquisitely fried

repeat customers.

popular dish was created around the end of the 19th century at a time

pork cutlet comes drenched in a lip smacking homemade tonkatsu sauce.

The Japanese are undisputed masters

when Western cuisine was becoming

A sweet and savoury sauce made with

in the art of discovering things from

popular. Originally going by the name

selected vegetables and fruits such as

other cultures and then recreating

katsuretsu, this humble fried and

tomatoes, prunes, dates, apples, lemon

them as their own, some might say

breaded meat cutlet has since evolved

juice, carrots, onions, and celery and

superior, versions. Nowhere is this

to become a popular Japanese culinary

which includes more than 10 kinds of

more obvious than with the katsu,

mainstay with many variants found

spices along with soy sauce, vinegar,

a crispy fried cutlet of meat or

across the country.

and sugar. Delicious and generous

seafood made with flaky Japanese

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TA S T E O F J A PA N

Hero 12PM - 11PM (Tue - Sun)

0732186666

@hero_nairobi

Village Market

At the intersection of design, fantasy and indulgence, Hero was built as a speakeasy with a discrete entrance and prohibitionstyle bar. Bridging fantasy and reality, the space and food celebrate heroes from comics and from our own community. The mission of Hero is to serve delicious food, presented with theatre and whimsy. The cuisine adopts a Japanese inspired form but takes it out of its native context to give way to more flavour, colour and fun. In 2021, Hero ranked 70th in the extension list for The World’s 50 Best Bars for 2021. Opened in 2019 and located on the 9th floor of Trademark Hotel at the Village Market in Gigiri, Hero offers creative dishes, cocktails, and desserts against the backdrop of Nairobi’s skyline.

Featured Dish: Deconstructed Japanese Kare Slow cooked beef brisket, dashi, soy,

about 150 years ago, contain recipes

Curry, or Kare as it is known, is a

mirin glaze, pickled ginger, sautéed

for curry that bear no resemblance

staple food in Japanese households

vegetables, steamed rice. Hero beef is

to the popular curries of India or

and, much like the Kenyan pilau

all sourced from Morendat farm. Chefs

Thailand. The British take on the dish

which is originally from in the Indian

ensure that they slow cook the cuts for

was a sweet affair, meat drenched in

subcontinent, considered a national

a minimum of 15 hours to achieve just

a sauce made of vegetables, apples

food. Compared to other Asian curries,

the correct texture. Served on a bed of

and at times bananas, infused with a

the Japanese version is thicker, milder

steamed rice, delicately selected local

smattering of spices. While today you

and has a touch of sweetness. The

vegetables enhance the beef flavours

would be hard pressed to find a similar

key ingredient is a lightly spiced

while still incorporating a Japanese

recipe in any cookbook, the tradition

roux which home chefs add to the

twist with the ingredients used to

was picked up and refined at the end

dish to give it its signature creamy

make the sauce.

of the nineteenth century and has held

consistency. It is typically served over

Cookbooks of the British Empire from

strong ever since in Japan.

sticky rice, udon or a fried meat don.

J E T R O S P E C I A L F E AT U R E

Kai 12PM - 9PM

0792112233

@kaithesushibar

Marsabit Plaza, Ngong Rd

Launched in 2016 as a small operation which delivered exquisite sushi to Nairobi supermarkets, KAI founder Kyohei Fukui’s vision has always been to create happiness through amazing food. Since officially opening the sushi bar in May 2021, serving high quality sustainably sourced food has been the central tenet of the KAI undertaking. Fukui has made it his mission to work with producers to find better ways to get ingredients to the table and provide safe, healthy and delicious meals.

Featured Dish: Sushi Years spent directly liaising with

has grown, the producers have been

This most famous of Japanese dishes is

fishermen on the coast has resulted

rapidly expanding the cultivation

made with vinegared rice accompanied

in KAI always having the freshest and

area. At KAI only Kikkoman soy sauce,

by ingredients such as seafood and

most sustainable fish on the menu.

which has hundreds of flavours created

vegetables. It was not until the 19th

Brought to Nairobi packed on ice,

during the brewing process, is used

century that the concept of sushi as

filleted, repacked and then frozen

instead of the unbrewed stuff that is

a raw fish meal served with cooked

using a SARAYA’s rapid freezer that

widely available on the Kenyan market.

rice came about. A thousand years ago

keeps produce fresh for a long time,

As a result we find a sushi that knows

people in Japan consumed a dish called

Fukui makes sure he oversees every

no equals in Nairobi, with a rice that is

narezushi made with fish that had

step of the process. The company has

airy and soft, accompanied by the best

been fermented in rice and salt, both

been growing Japanese rice under

wasabi and gari (pickled ginger), both

of which were then discarded. Over

contract with rice farmers in Mwea

of which have antibacterial properties

time this custom changed and the rice

for half a decade and as demand

against food poisoning pathogens.

became an integral part of the dish.

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TA S T E O F J A PA N

Shokudo 10AM - 9PM

0736188002 0736188000

@shokudo_nairobi

The Courtyard, Gigiri Lenana Rd, Kilimani

David and Wangari Wachira first interacted with Japanese culture through the language. They both fell in love with Japan and the culture. In 2019 after a trip to Japan they opened Shokudo cafe, a small, cozy Japanese style cafe. Teishoku meal sets are served inspired by the Japanese way of eating of “ichi ju san sai “ one soup and three balanced side dishes. They make their own miso paste and grow a variety of Japanese vegetables that make the experience authentic and special. With two cafes in Nairobi you can enjoy ramen, sushi, tempura,desserts include mochi and matcha gelato

Featured Dish: Tempura Tempura is a Japanese fried dish with

at a time. Armed with the experience

Tempura is best enjoyed fresh and hot

its origins from Portugal. It is one of

and a few secrets we knew tempura

and is dipped in savory tsuyu sauce

the western dishes “washoku “ that

had to be on the Shokudo menu.

and served with grated daikon radish.

In Shibuya Tokyo, we visited a

To make our tempura light and crisp

In specialty tempura restaurants

specialty tempura restaurant to

we use tempura flour from Japan and

the crackling of hot oil gently frying

experience the philosophy of tempura

ensure the liquid is cold and tempura

different ingredients creates the music

from a tempura master.

batter is not over mixed.

that builds your appetite.

When it comes to frying the oil quality

Tempura can be enjoyed as a teishoku

Seated at his counter the master

and temperature are critical in making

meal set with rice and miso soup. In

prepared delicious crisp shrimp, fish

the best tempura.

Japan many udon and soba restaurants

Japanese tweaked and made their own.

and vegetable tempura all savored one

serve tempura as it is a great side dish to the noodle dishes.

J E T R O S P E C I A L F E AT U R E

Stick Around The idea of struggling to lift a morsel of food using chopsticks when at a restaurant can be quite crippling! Don’t worry, we’ve got you covered! Here is a simple infographic to help you coordinate the perfect wrist to finger to sticks movement.

Start practicing the art of manipulating chopsticks using a semblance like knitting needles, pencils or kebab skewers. And hey, if you get to a restaurant and your coordination is still off, just pick up the maki using your fingers.

Don’t let chopsticks stand in the way of you enjoying a colourful platter of sushi rolls!

Put the free chopstick under your thumb, resting it on the palm.

Hold the second stick between your thumb and forefinger.

Hold your dominant hand as though you are going to shake hands with someone.

Bend your ring finger and little finger, and tuck the ring finger under the lower chopstick.

Move the top stick up and down to grip food.

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EASTER RECIPES

Easter Yum Mix up your Easter menu and wow your family and friends with these delicious and easy recipes fit both for professionals and the most novice of cooks.

Hot Cross Buns Ingredients (Makes 18 buns) 6 cups all−purpose flour, sifted 1/3 cup granulated sugar 1 sachet Angels Active Dry Yeast 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup evaporated milk 1/2 cup water

1/3 cup butter or margarine 2 eggs 1 cup chopped pitted dates 1/2 cup chopped mixed candied fruits 1 egg white, lightly beaten 1 1/2 cups confectioners’ sugar, sifted 1 to 2 tablespoons evaporated milk 1/2 teaspoon vanilla extract

Recipe In large bowl combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until very warm (50°C to 55°C). Gradually add to dry ingredients; beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally. If preparing dough by hand, mix well with wooden spoon for about 8 minutes. Add 2 eggs and 1/2 a cup of flour; beat 2 minutes at high speed (or 5 minutes by hand until well combined). Stir in enough remaining flour to make soft dough.

Knead on floured surface for about 6 to 8 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Loosely cover with cling film; let rise in warm place until doubled in size, about 45 to 60 minutes. Punch dough down.

Remove dough to floured surface.

Knead in dates and candied fruits.

Divide dough into 18 equal pieces; shape into smooth balls. Place in 2 greased 8−inch square or round baking pans. Cover; let rise in warm place about 30 to 45 minutes until doubled in size.Brush egg white over rolls.

Bake at 180°C for 20 minutes or until browned. Remove from pans; let cool on wire racks.

To make the IcingIn small bowl, combine 1 1/2 cups confectioners’ sugar, sifted, 1 to 2 tablespoons evaporated milk and 1/2 teaspoon vanilla extract. Stir until smooth.

Drizzle or pipe Icing onto each roll to make a cross shape.

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Spicy Deviled Eggs Ingredients (Serves 12)

Recipe

12 large eggs, hard-boiled and peeled 3 tablespoons mayonnaise 3 tablespoons plain yoghurt 4 tablespoons yellow bell peppers, minced 1 tablespoon mustard 1/2 teaspoon cumin 1/2 teaspoon Spanish paprika 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt Chopped fresh cilantro, for optional garnish

Instead of traditional chocolate Easter eggs, spice things up with Deviled Eggs. In cooking, the term devil means ‘to chop food finely and mix with hot seasoning or sauce, usually after cooking’.

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Although they weren’t prepared the same way, the roots of modern day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and typically served at the beginning of a meal.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks, stir in mayonnaise, yoghurt, mustard and seasonings. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Tip: The fresher the eggs, the more challenging they can be to peel. For easier peeling, buy and refrigerate your eggs 7 to 10 days before using.

EASTER RECIPES

Braised Lamb Shanks Ingredients (Serves 4)

Recipe

4 lamb shanks (about 1 1/2 kgs) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons vegetable oil 1 large onion, chopped 2 carrots, peeled and chopped 1 celery stalk, chopped 3 cloves garlic, minced 1 1/2 cups red wine 1/4 cup red wine vinegar 1 1/2 litres chicken stock 1 bay leaf 1 small fresh rosemary sprig 3 fresh thyme sprigs

Preheat oven to 180°C. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole dish over medium-high heat. Add lamb and cook for about 6 minutes until browned on all sides. Remove from pan and set aside. Reduce heat to medium.

Add onion, carrots, celery, and garlic to casserole dish. Cook for about 10 minutes until golden. Increase heat to high. Add red wine and vinegar. Bring to a boil over medium-high heat and cook for about 5 minutes until reduced by two thirds.

Add broth and lamb to casserole dish. Bring to a boil, and then reduce

to simmer for about 2 to 3 minutes.

Meanwhile, firmly tie together bay leaf, rosemary, and thyme with string; add to casserole. Cover and bake in the hot oven for 1 to 1 1/4 hours, or until lamb is tender.

Remove lamb from casserole dish.

Strain out vegetables and discard them, saving the liquid. Return liquid to casserole dish, bring to a boil over medium-high heat, and cook for about 20 minutes until reduced to 1 to 1 1/2 cups.

Return lamb to the reduced braising liquid and keep warm until serving. To serve, spoon sauce over lamb.

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Quarantine Kitchen It’s been over two years since the day we shut ourselves into our homes and hoped that if we just didn’t go out for two weeks, then the virus that seemed hell bent on destroying us would magically disappear. One positive thing to come out of this dark chapter of humanity has been a slew of cooks who rose to the task of feeding housebound Nairobians with deliciously creative home cooked meals.

Having had ample time to taste the many offerings far and wide, this is the Yummy shortlist of our absolute favourite home delivery establishments.

Delma’s Delices @ Delmas_French_Family_Recipes When the pandemic effectively shut down her travel company, Delphine Marie decided that she would turn to her other talent to make sure the lights didn’t go out. What started out as a small whatsapp group, has since expanded and transformed into a delicious french food delivery operation which uses sustainable glass packaging and will leave you licking your lips and feeling most satisfied. Perfect for when hosting and wanting to impress a friend or six, we recommend her beef bourguignon and her delicious line of pork patès and rillettes!

The Bastard Baker @ TheBastardBaker It’s safe to say that this no-holds-barred baker’s dark, rich brownies oozing with gooey deliciousness, were a lifeline to many Nairobi people during the tense initial lockdown days of the pandemic. Their buttery, American-style cookies laced with a hint of salt always felt so glorious on the tongue, a well deserved indulgence during difficult times. There was something so comforting about knowing that if you needed moist,

The Fat Italian @ TheFatItalian.Ke Ravioli are perfect convenience food, they’re yummy, they’re fast to cook and if you don’t overdo it on the cheese and butter, arguably quite healthy. They’re even better when they are delivered to your door freshly made, with a jar of tasty sauce of your choosing. Which is what the people at the Fat Italian have gone and done. Choose your filling, choose your sauce, throw in a dessert for good measure. And make sure the water is boiling when the food arrives!

indulgent baked goods, all you had to do was pick up the phone and send them a whatsapp. And there still is.

Something comforting.

HOME DELIVERY GUIDE

Food Fairy @ TheFoodFairyKenya There is something quintessentially British in a perfectly baked pie, the outer crust golden and flaky, the inside oozing out as you slice. So good, yet annoyingly time consuming to put together. Wouldn’t it be nice if someone could make one for us? A steak and ale pie, with a side of gravy and mash potato, followed up with, why not, a sticky toffee pudding. Turns out always having a pie in the freezer is the perfect hack to beat the pandemic blues. Thank you Food Fair for making this a reality!

Little Qwean @ Little_Qwean Mothers always want what is best for their tiny tots but sometimes lack the time to get that balanced meal on the plate for them. Enter Little Qwean, a company that aims to put nutritious, delicious and above all age appropriate food on the plates of our future world leaders! Whether your baby is spoon fed or prefers to bring their food to their own mouths, there is something for everyone, be it a puree, a protein packed ball, egg muffins, ricotta scones… the list goes on. To top it off all of their boxes of single portion meals are made of cardboard for sustainability.

Shaolin Dumplings Sold exclusively @ GreenspoonKe Now that Nairobi is officially in the throes of a widespread dumpling mania, it was only a matter of time before everyone’s favourite online gourmet grocery store started stocking some in their ready meal department. For a while the guys at Shaolin Kitchen only stocked three flavours of steamed bao buns (one lamb, one pork and one mushroom) but since the start of 2022 their menu has expanded to include a

Wau Eats @ Wau.EatsKe Move over every single establishment that still thinks that feta and coriander samosas have novelty value…. Wau eats has entered the scene and no

selection of delicious dumplings too.

If you are really serious about your dumplings then we recommend you buy a pot of their sichuan chilli oil, to make sure you make the most of the flavour experience!

samosa you eat will ever measure up again! We are not kidding here. If we really had to list our top three, no easy feat let us tell you, then it would have to be the nyama choma one, because it is the most flavoursome samosa ever to have passed our lips, the coconut vegan one, because words cannot describe how delicious and textured it is and the apple and cinnamon one, with ice cream? Pure bliss.

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42

WINE PICKS

Only The Finest For Easter Make sure that your Easter feast doesn’t get to the table without having the perfect wine to compliment the festive season. Here are some wine picks that your guests will rave about!

1.

2.

3.

4.

5.

6.

Essay Red

Kumusha Cab

Essay Rose

Kumusha Rose

Essay White

Kumusha Sav

1,600 Ksh

2,200 Ksh

1,600 Ksh

2,200 Ksh

1,600 Ksh

Blanc 2,200 Ksh

Shiraz gives

This Cabernet

A blend of

Aromas of

White blend

Zippy and fresh

ripe plum and

Sauvignon

Mourvedre,

bright red fruit

wine that shows

with tropical

dark fruit notes.

shows

Grenache and

with cherry

typical Chenin

fruit aromas

Grenache

beautiful red

Syrah. Aromas

and strawberry

Blanc aromas

jumping out

softens the

berry fruit

of cranberry,

flavours

of pineapple,

of the glass.

palate, adding

flavours.

pomegranate

showing off.

litchi and guava.

Notes of melon,

flora notesl.

Classic

and redcurrant.

Notes of subtle

The addition of

passion fruit

Mourvèdre adds

Cab meets

floral and dry

Viognier and

and guava

complexity

smashable

spice adding

Roussanne adds

make this wine

with savoury

drinkability

character

complexity

absolutely

leather and

contributing

moreish.

spice aromas.

its distinctive

Cinsault gives

characteristics

red fruit notes

to the blend,

and a soft, lush

bringing out hints

mouth-feel to

of pear, melon

the final blend.

and granadilla.

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“The story of any cup of coffee begins in the soil.”

44

COFFEE

Bean to Cup Hailing from a multigenerational family of Nyeri coffee growers, organic farmer Uche KaigwaOkoye, knows a thing or two about the world’s favourite caffeinated drink Uche Kaigwa-Okoye sits on the floor

hours of equatorial sunlight, makes the

that have been there since the fifties

in his farmhouse living room at the

area perfect for coffee cultivation. “It’s

and each chair is equipped with an

Kaigwa Coffee Estate in Mukurweini,

an alpine climate in a tropical region

ashtray and a button that emits a

Nyeri County, sifting through a sack

on the equator,” he explains. “Who

sound when pressed”.

of black kidney beans. “I’m going to

could ask for more?”

plant these under the coffee bushes

After the purchased beans are

to condition the soil and stop the sun

“Of course our berries are hand-

collected from a storage warehouse,

scorching the ground,” he tells us.

picked,” says Kaigwa-Okoye.

they are brought to the coffee brand’s

“This is generally the case in most

factory to be roasted. Some will be

We have traveled upcountry to talk

mountainous coffee producing

roasted to a medium roast and some to

to Kaigwa-Okoye about the journey

regions. When you pick beans by

a dark roast depending on their blend.

of Kenya’s “Black Gold”, from the

hand,” he tells us, “you only pick the

Thereafter the beans can be packed as

vast plantations upcountry to the

ripe ones. From a cluster of twenty

is, or they are moved up to a grinder,

auction house. An organic coffee

beans, you might only get ten but

which will produce either a fine grind

farmer, he has made plant and animal

those ten are ready and you can always

or a medium grind, depending on the

biodiversity one of the central pillars

come back for the rest after a couple

way the coffee will be brewed.

of his agriculture, constantly striving to

of days”.

find ways to replenish soil fertility and enhance plant growth.

“I used to love a light medium roast On the Kaigwa Estate, coffee is

which I would finally grind and then

processed at the wet “pulping station”

filter at home,” Kaigwa-Okoye tells us.

Kaigwa-Okoye has been running his

where beans are separated from the

“Currently though, I am really having a

family’s coffee estate for the past eight

pulp, sorted based on ripeness and size

Naturals moment.” These, he explains,

years. “My family has been planting

and then moved into a fermentation

are coffee berries that are dried in

Arabica for four generations,” he tells

tank where they are rinsed and dried.

their skin and with which one can make

us. Arabica is the finest quality of

The berries must be left for a month

a tea of sorts. “They have such bright

coffee you can get. It’s the high-grade

or more before they can be sent to the

and floral smells wafting up from the

stuff, the type that can be found in

mill. Milling is done by machine and

cup and on the tongue the fruity notes

all specialty coffee blends across the

includes hulling the coffee bean that

really come into their own”, he smiles,

world.

is hidden inside the husk. After that

a dreamy look in his eyes: “I just find

comes the polishing and then grading

them such a pleasure to sip!”

From cherry to auction house, coffee

and sorting. At this point the green

must undergo important steps in order

coffee beans are ready for sale and

to be viable for sale. When done right,

roasting.

this process creates the perfect AA Arabica, one that makes Kenya’s beans

The first Kenya Coffee Auction took

some of the most sought after in the

place in 1938 and until 2020, when

world. According to Kaigwa-Okoye, the

COVID drove auctions online, it was

reason that Kenyan coffee is so highly

a time-honoured, weekly tradition.

prized, is because the whole region

“I used to love going to the auction

around Mount Kenya has volcanic soil

house,” smiles Kaigwa- Okoye.

and is incredibly fertile. The altitude,

“Everything reeks of old money there.

combined with the year-round twelve

They have these pictures on the walls 45

GIN

Kenyan Terroir Born from a desire to create a drink that tastes like Africa, Procera Gin, made in Kenya with fresh juniper berries from the Procera tree and infused with botanicals sourced from up and down the continent, is swiftly becoming a favourite of serious mixologists worldwide. Katy Fentress braves the Mombasa Road traffic and heads for the EPZ, to find out what the fuss is all about.

“Look! You see how it gets cloudy the

of its kind in that it uses fresh berries

juniper berries remains pretty much

moment it starts reacting to the ice?”

from the African Procera Juniper tree.

unvaried from one gin to another.

inside. Yes, it definitely has changed

“What?” I can’t help asking, when Guy

“Just think about wine and how

colour. A few seconds ago it was as

tells me this. “You mean all those G&T-

important the origin of grapes is to

clear as water but now, as the fresh

imbibing colonialists back in the day,

giving each varietal its unique flavour,”

essential oils react to the cold, the

never thought to make their own gin

explains Roger, who was once a wine

spirit has become ever so slightly hazy.

with the bounty of juniper berries that

producer in his natal South Africa.

Kenya provides?”

“When you take away the water that

I lift my glass up and peer at the liquid

I bring the glass to my lips and take

grew the juniper berries, the flavour

the tiniest of sips, where first the

“No”, Guy smiles, “they didn’t”. He

will of course change”. Roger, who has

pepper, mace and juniper aromas were

posits that they probably imagined

had a hand in the production of 300

predominant on the tongue, now hints

it inferior to the stuff that grew

different types of South African gins,

of honey and orange zest suffuse

back in Europe. Guy, an Australian

knows a thing or two about Juniper.

across my mouth. I am being given a

with a background in microfinance

Back home in Cape Town, he grew a

private gin tasting at the end of my

who makes up for his lack of alcohol

variety of juniper bushes in his back

tour of the Procera Gin distillery at

production skills with a mountain

yard and would experiment with them

their headquarters in the Nairobi EPZ.

of enthusiasm and gin-specific

while making infusions.

This is step three of a five part process

knowledge, explains that throughout

that helps reveal all the glorious

history, gin distillers have traditionally

“What we are talking about here is

complexities of this award winning

used dried European berries to provide

terroir,” Guy concludes. “We envision a

Kenyan gin. Guiding me through the

the essential backbone of flavour to

future in which gins from Mt Suswa, the

experience are Guy Brennan, one of

the spirit. The problem, he explains, is

Aberdares and Mt Elgon, for example,

the founders of the unique brand and

that as a result the actual flavour of the

are all made with fresh juniper berries

Roger Jorgensen, master distiller and

specific to the area, so that they can

the Procera “Gin Yoda”. Both men

infuse the different gins with their

are feeling extremely positive, fresh

own, specific flavour profile”. It seems

from winning the Gin Guide: “Best Gin

so obvious, I wonder why no one had

Bottle of the Year 2021” award, it isn’t

ever come up with this revolutionary

only the shape of their beautiful hand

idea before. I turn back to the gin in

blown Kintengela glass bottles that has

my glass, excited to see what the next

got people talking about them.

steps of the tasting are all about.

Swiftly moving up through the ranks to

Step 1, swirl a tiny bit of the gin in

become a firm favourite of serious gin

your mouth and swallow. Don’t pay

mixologists, and with three different

attention to the flavour just yet, this

gold medals won since hitting the

is just about awakening your taste

market in 2019, Procera Gin is a first

buds. Step 2, take another sip, swirl it around again, breathe in as you swallow and breathe out with your

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nose, flaring your nostrils as wide as possible, in order to properly capture the complex layers of aromas with all of your senses. Step 3, add a cube of ice and observe how it changes both to the eye and in the mouth. Step 4: add tonic, note how the juniper shines through the sweetness. Step 5: add the botanical salt.

Oh glorious botanical salts! At my first sip I am swept off my feet, the humble gin and tonic has just been completely revolutionised in my mouth. The salt tempers the sweetness of the tonic, the dried botanicals amplify all the original flavours in the gin. “Just wait until you try the Green Dot,” Guy smiles, as I effuse about how this is the best G&T I’ve had in my life.

“You see,” explains Roger, “Most gin companies like to come up with different flavours for different bottles.

We approach our product in a different way: we use the same broad flavour profiles for each of our gins, but tweak them so that they are more suited for one drink or another”.

Thus you find there is the Blue Dot, which has eleven different botanicals and is perfect neat or in a Martini, the Red Dot, which with 18 different botanicals and a quite peppery profile is perfect for Negronis and finally the limited production superstar of a gin, the Green Dot, flavoured entirely from different parts of the Juniper tree, infused together to create a perfectly balanced symphony of flavours.

While it might be a while before it will be possible to acquire Procera Gin directly off the shelves of your local Wines and Spirits, the good news is that after a long and complicated process which has involved, no jokes, sending the finished product from the Nairobi EPZ to South Africa and then back again, by the time you will be reading this, it will be possible to try the fabled spirit in a selection of bars and clubs across Nairobi.

Photos by Backdrop Production

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Photo by Tapiwa’s Gallery

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WHISKEY

Golden Filigree The ultimate aspirational bottle of Whisky has landed in Kenya. This precious liquid comes encased in a refined sleeve hosting a sublime bottle which is adorned in golden artwork, courtesy of our homegrown Kenyan artist: WiseTwo. The box shimmers in your hand, you

bottle at Nairobi’s exclusive Capital

as being obviously connected to this

caress its embossed exterior gently,

Club. “Initially we were taken on

moment in history”.

the golden filigree smooth, precious to

an Artist Residence program where

the touch. After a moment’s hesitation

we were invited to the distillery so

The 26 year old Grand Couronne is the

- the promise of luxury seeping

we could learn the product and get

only Glenfiddich single malt matured

through your fingers - you open the

inspired”.

in American and European oak and

sleeve to reveal the work of art inside.

finished in rare French Cognac casks.

Nestled in a velvet throne, enclosed in

WiseTwo, who’s bold murals inspired

The length of the finish, two years, is

images that hark back to the great wall

by African masks adorn several

highly unusual and adds extra layers of

frescoes and tapestries of Renaissance

buildings across Nairobi, tells us what

sweet toasted oak and velvety aromas

times, the golden bottle reveals itself

he wanted was to bring an element of

of café crème, brown sugar and soft

in all its glory.

sacredness to his artwork. He notes

spice.

that as the Grand Couronne is not any To honour its newest release: the

old kind of liquor: “You want it to be

To acknowledge its complex process,

Grand Couronne 26 year cognac cask

kept in a beautiful place where you can

WiseTwo wanted to fuse the synergy

finish single malt whisky, Scottish

savour it and take it in properly”. This,

between the craftsmanship of fine

powerhouse Glenfiddich decided

he tells us, “is what I wanted to bring

whisky and art: “The Glenfiddich Grand

to invest in a project called Grand

to my art piece. When you open the

Couronne is borne from the merging

Composition. The idea was to invite

packaging sleeve you cherish it, it calls

of two worlds. Similarly, my work is a

artists from 20 countries around the

to you. This is a piece that you want to

collision of cultures and influences.

world to create custom designs to

hold on to for years to come”.

It is my hope that through this piece,

adorn the sleeves and bottles of this

people will feel a connection to

precious amber liquid. One of these

More specifically WiseTwo, who

the art. That it will ignite an artistic

was the contemporary Kenyan street

started his career doing on the

element within each other.”

artist WiseTwo, recently returned to

fly murals around Nairobi before

Nairobi after an extended artistic

becoming inspired by revolutionary

As he holds up a glass of the inviting

residence in Mexico.

Mexican artists such as Diego Riveira,

liquid to his eyes, as if to prove that

describes how he fused ancient glyphs

this is where the real art lies, WiseTwo

Inspired by a blend of Scottish heritage

with African masks, to work through

concludes by saying: “As you sip the

and French opulence, the bottle by

what would become the style of his

Grande Couronne, I encourage you

WiseTwo, born Bhupi Jethwa, pays

bottle. “I viewed the golden foil as

to visualise this piece and appreciate

tribute to the fusion of ancient art

symbolising something royal and

the craftsmanship behind the whisky

forms and modern techniques. “I was

divine, if you look at texts from the

and my art. It is a symphony of many

given so much creative freedom for

fifteen century there is gold foil on

cultures, ideas and artists coming

this project” he tells us when we catch

individual elements of the typography,

together”.

up with him at the unveiling of the

so I saw the filigree for Glenfiddich

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WINE

Perfect Pit Stop James Dennis, founder of Nanyuki’s newest culinary gem Shop 14, tells us about why he started this venture and what you can expect if you pop by it or their newest shop in Lamu, today.

Nanyuki is an exploration area for

Sienna, a trained forensic scientist

Shop 14 has also partnered with a

people seeking a rustic experience,

recalls thinking: “I’ll just step in for a

boutique selection of top end wine

the calm of nature and something not

bit just to help dad” but then life as we

suppliers across the country. Whether

too far from Nairobi. This romantic

know it shut down. Sienna has since

you are looking for new world or

country town has lovely cafes, coffee

then played an integral part in the

old world wine or an amazing craft

shops, restaurants, rustic houses and

success of the shop becoming amongst

spirit, you can find it all under one

now a stunning deli – Shop 14. We got

other things, the in-house host, wine

roof. Customers love to attend the

to chat to James and Sienna Dennis, the

and food advisor and procurement

wine tastings they run every couple

dynamic father and daughter duo who

manager.

of months and in 2021, they hosted

started this venture.

the first ever Nanyuki Beer festival James and Sienna have maintained one

sponsored by EABL.

Back in early 2020, James was looking

central belief and that is sourcing only

for an ideal spot in Nanyuki from which

top quality products that are unique

Most recently they have expanded

to run a test kitchen. With years of

to the area. The idea is to support

their operations to include a wine

experience in hospitality, James set out

local businesses and add to their farm

depot in Lamu. Wine is always better

to create a space that serves the local

to shop/delicatessen ethos, so that

by the water, and good wine is now

community. Two years and a pandemic

they can focus on creating food that

guaranteed to be better in Lamu! For

later, his initial idea morphed into a

is both indulgent and healthy. Some

anyone who has been to Lamu, we all

delicatessen, a wine shop a small cafe

of these local artisan food producers

know how difficult it is to find decent

and restaurant, serving up top quality

include Cupboard Love, Wild Rhubarb,

supplies of wines and spirits. Most

food to local and visiting discerning

Ceebees, Pickled Pink, For the Love of

people staying in Lamu pre order their

clientele.

Biltong and a dedicated Browns Cheese

wine from Nairobi and either fly with

corner specialising in delicatessen

it or have it couriered, which can take

cheeses.

3-5 days. Having a wine depot based at Manda Bay Hotel, allows thirsty beachgoers to order and collect their wines and gins by boat within an hour.

Since opening two years ago, they have been in a state of flux, some changes customer driven and some through the shop team. Of note is the fact that the restaurant started as a larger operation, but has paired back and become a small cafe style lunch spot, which features freshly made quick grab and go meals, build your own bagels and European style deli produce and wine.

So, when next in Nanyuki make Shop 14 your next Pit Stop for all your delicious food and drinks.

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MASTHEAD

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MASTHEAD

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