Yummy 46: Tropical Heat by Yummy Magazine

Issue 4.8 Oct 2018

yummy

Y UCOPY MMY FREE

FOOD. DRINK. LIFE

TROPICAL HEAT

SPECIAL GUIDE

ART OF PLATING

GAME OF CONES

SAUCY NUMBER

Swoon over Nairobi’s most beautifully plated dishes

We get the scoop on the cities best ice cream spots

Local rugby hero Dennis Ombachi’s guide BBQ sauce Yummy. Food. to Drink. Life 1

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TUSKER

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1ST - 7TH OCT 2018

week long RESTAURANT offers 2 FOR 1 DEALS

MEAL+ BEER COMBOS

BUCKET OFFERS

DOWNLOAD THE EATOUT APP TO VIEW PARTICIPATING RESTAURANTS

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EDITOR’S NOTE

Welcome to October

hen I was younger I used to wish that I would one day give birth to a plump little mama’s boy who would waddle around, break into granny’s pantry and be at his happiest when sporting nothing by a diaper. I’d even dubbed my imaginary child Alfie. They say be careful what you wish for, ha! My own little man, although not named Alfie, was born earlier this year and is very much what I’d imagined. He has an appetite as big as his mother’s and this incredible ability to make himself resemble a glazed donut simply by drooling about a pint of saliva down his bare chest. I thoroughly enjoy loving this hilarious manifestation of my twisted imagination but i must say that being pregnant was honestly some of the most fun I’ve ever had. It’s not going to surprise you that I was heavily overweight by the time I popped. Some of you might think it’s because I took full advantage of my position at Yummy Magazine and dined like a medieval king at all our city’s finest establishments. No! I basically became a homebody and ate nothing but pepperoni pizza for months and it was glorious. It wasn’t the so called “good type” either. It’s not like I can say I came back from my nine months of Alfie-baking a pizza connoisseur and will now never touch American style commercial pizza dressed in mystery meat. No, I embraced that mystery meat! In fact, I ordered extra and topped it with as much chili as my chronic heartburn could handle. Gourmet food played absolutely no role in my pregnancy. Comfort did. And the part where me putting on weight was deemed a good thing for the first time in my life? That was the only excuse this lass needed. I have never been so comfortable in my own skin and my filthy eating habits. But alas, my boy came along and I was reminded that there is more to life than fighting with your partner about eating the last slice of pizza (although, damn you if you’re reading this). There’s this thing called a social life that I’d totally abandoned and have since been trying to get back, all while being a Manager by day and dairy cow by night. At first I felt like I was above a social life.

As if I’d unlocked the path to happiness in the form of a couch and BBC drama series while basking in the sweet aroma of my baby’s spit up. Then one night I went out for a sophisticated meal like adults do. I combed my hair, put on some pants (not leggings) and left little man with his grandparents and aside from the band playing that infuriating yayaya coco-jambo nonsense, I felt the return of a part of myself, like some old treasured friend that I had lost touch with. That me was the food lover, the wine lover...hell the vodka lover! That me socialised even if it was just drunkely with the waiter, but that night was enough to make me want to shake out of my “new mum” rut and help others like me who have lost their way. And no, this was not some Oprah moment where I was now going to make it my mission to inspire everyone one Instagram quote at a time. The key to the return of my social life was in the food, in the pinot noir that I inhaled, the audible crack of my crème brûlée caramel top and the fact that I was sat in a restaurant I’d never been to before. That was the key. That was what I wanted more of. So, having returned to work now charged with a desire to get our city excited about eating out, I decided we needed to give the magazine a little facelift and make it easier for people like you and me to break the routine. This month we focus on quick reads, reviews and inspired visuals because food porn is a thing and we are all about it. Our quick guides to everything from where to drink to afrocentric cafes will help you form your foodie hitlist, giving you a little nudge in the dining department. In no way am I claiming that eating out will make you a better parent or a more rewarded employee. Or maybe I am! I’m just saying that age creeps up and we start to forget the importance of things that once surprised and delighted us. Sure, your comfy pants serve a purpose as does that glorious personal arse imprint that you snuggle into when you binge watch Chef’s Table, but you also need a drink and company and I really hope this magazine will remind you of that.

Mikul Shah GENERAL MANAGER:

Michelle Slater EDITOR IN CHIEF:

Michelle Slater STAFF WRITER:

Winnie Wangui CONTRIBUTORS:

Adam Kiboi, Jackson Biko, Josiah Kahiu, Nrupali Dave, Juliet Kennedy Anyiko Owoko, Wanja Wohoro, Soni Adriance, Tatiana Karanja, Dennis Ombachi, Wendy Watta DESIGN:

John Njoroge, Brian Siambi DIGITAL TEAM:

Fred Miwthiga, Sylvia Onsoti DISTRIBUTION:

Leroy Buliro SALES, MARKETING & OPERATIONS:

Susan Gathara, Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Joy Wairimu, Vanessa Wanjiku PHOTOGRAPHY:

Peter Ndung’u, Karan Khalsa, Brian Siambi, Tatiana Karanja IT:

Douglas Akula, Erick Kiiya, Asim Mughal SALES INQUIRIES:

0711 22 22 22 EMAIL:

Info@Yummy.co.ke PRINTED BY:

Ramco Printing

@EatOutKenya

/eatoutafrica

@eatoutkenya

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IN THIS ISSUE

CONTENTS

38 51

60 45

FINGER ON THE PULSE 16 26 51 30

New and Events: News Feed New Restaurants: Food Market Special Guide: Beer Festival Kahawa Allstars: Jackson Biko

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FEATURES 35 45 58 42

Art of Plating: Tropical Heat Tried & Tested: Quirky Brunch Dessert Spotlight: Ice Cream Home Grown: Artisan Cheese

AND MORE... 38 15 60 48

On the Menu: Homemade BBQ Sauce Yummy Wishlist: Foodie Essentials Culinary Escape: Kilifi Eats Nightlife: Draught Beer Guide

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YUMMY WISHLIST

OCTOBER

Wish list

LITTLE MISS SUNSHINE

Every month the Yummy team comes across incredible locally available products. From kitchen gadgets to artisan products, consider this a space where you’ll get the low-down on a handful of cool products that we’ve given the Yummy seal of approval. This month, in celebration of the long awaited return of the sun, we’re focusing on items that have us excited for the tropical days ahead. Michelle Slater, General Manager.

Lulu Kitololo’s illustrations instantly command happiness and use an uplifting palate of vivid tropical colours. I treated myself to several of her notebooks when I first stumbled across one of her pop up stalls then I recently came across her sunshine filled ceramic travel mugs and fell in love. Featuring Lulu’s signature hand-drawn illustrations, the mug is double walled so your beverage of choice stays insulated for longer while the spill resistant lid ensures you can sip while on the move. RRP 2,500/-, available online at www. etsy.com/shop/lulukitololo

mimzy_slater

ABSOLUTE CHOCOLATE TOTE-ALLY

With indulgence being high on my daily priority list, I recently took it upon myself to work my way through the entire Absolute Chocolate range. It only takes one glance to know that you’re seconds away from a premium confectionery experience. The delicately roasted cocoa beans are sourced from around Africa then processed in their top-secret Nairobi based chocolate studio. With the end product encased in a chic wrapper and wide range of flavours from Sorrento Orange to Peanut Crunch, your chocolate craving will have never been satisfied with more delight! RRP Ksh 799 each, available at The Chocolate Bar at Village Market, Zucchini Grocery Stores & Greenspoon

Having fully accepted that plastic is out and recyclables are in, the team have been pining over these large tote bags from Kangarui with their bright, feel-good colors and a simple declaration: TIA. This is Africa! Each bag has three compartments, ideal for use as a grocery bag or to pack a cheeky picnic for two. RRP 2,500/-, available at Westgate “Republi. ke” pop up on the first floor or directly through hi@kangarui.com/0797106737

HOP HOUSE LAGER The Nairobi Beer Festival is upon us promising ten days of the finest brews our city has to offer at the best prices. We at Yummy will be taking full advantage and are particularly excited to see the return of Guinness Hop House 13 which we first came across last year. This double-hopped lager made from a combination of the famous Guinness yeast and Irish-grown malted barley is a deep beer with surprising fruity notes and all round complexity. Perfect for the onset of backyard BBQ’s now that the sun’s out! RRP Ksh 250, available at Talisman, J’s Karen, Kengeles Lavington & Haven wines and spirits

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NEWS FEED

FANCY A PINT?

Get ready for Nairobi’s first Beer Week!

The sun is out and there’s no better way to enjoy the much anticipated warm days than by sipping on your favourite beer. The first annual Nairobi Beer Festival will extend beer promotions to over 30 participating restaurants and bars across the city for ten days. Two-for-one offers on beer, bucket deals and beer-and-food combos await you. Check out page 51 for more information. nairobibeerfestival.com Over 30 participating restaurants and bars 1st-7th October 2018

ALL THAT JAZZ Dianne Reeves headlines Safaricom Jazz Five-time Grammy winner and jazz singer Dianne Reeves will be live in Nairobi and Hell’s Gate for two shows at Safaricom Jazz Lounge this October. The Nairobi show will feature supporting performances by Italian jazz band Double Cut and Kenyan guitarist Kato Change, while the Naivasha show will feature AdHoc, one of Kenya’s freshest new jazz bands. safaricomjazzfestival.co.ke Uhuru Gardens Nairobi and Hell’s Gate Naivasha Ksh 2,000 Adults, Ksh 500 students 18th and 20th October 2018

CHARLIE’S BACK Charlie’s Bistro reopens Many wondered about the fate of Charlie’s Bistro following the recent demolition of the South End Mall on Langata Rd. If this was your favourite spot then you will be pleased to know that they have reopened in a spanking new location in the Nairobi CBD. The popular hang out has bounced back taking up three floors of the former Nakumatt City Hall. instagram.com/charliesbistroke

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NEWS FEED

IT’S VINTAGE DARLING

Concours d’Elegance returns The CBA Africa Concours d’Elegance returns with the theme ‘Aladdin and the Magic Rides.’ This classy event will feature the judging of 70 classic and vintage cars and 40 motorcycles. Vintage car and motorbike enthusiasts will be treated to music from live bands, flypasts and a parade of all the Concours cars and motorcycles. Ngong Racecourse Advance Adult- Ksh 1,000, Advance Children- Ksh 500 30th September 2018

THRIFT IS IN Burna Boy to headline Thrift Social Get to watch Nigerian reggae dancehall singer and songwriter, Burna Boy, together with the Life On The Outside Tour at the next edition of Thrift Social Nairobi. Lovers of music, fashion and art will get the chance to buy exclusive merchandise from local vendors, indulge in delicious bitings and enjoy music from the various artists. Uhuru Gardens Die Hard Ksh 1,500, Advance Ksh 2,000, Gate Ksh, 3000 20th October 2018

REGULAR SPOTS

FARMERS MARKET

NAIROBI FLEA MARKET

MAASAI MARKET

Organic Farmers Market at Marula Studios is a one-stop-shop for local produce and goods every weekend, including honey, moringa, cheese, pickles and more.

This craft market features vendors selling items such as clothes,furniture and homemade sauces. Shoppers can enjoy the all-day brunch coupled with happy hour.

Lovers of locally made artifacts and curios make your way to Village Market every week. If you are visiting Kenya, this is a good spot to buy gifts for your loved ones back home.

MARULA STUDIOS EVERY SATURDAY, 9AM-4PM

THE ALCHEMIST WESTLANDS EVERY SUNDAY, 10 AM TILL LATE

EVERY FRIDAY, 8AM -6:30PM THE VILLAGE MARKET, LIMURU RD

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YU S OM C IMA YL S C E N E

HOT TO TROT

The annual Kenya International Polo Tournament marks the climax of the local polo season. Held at the Nairobi Polo Club, the tournament took place over two weekends attracting polo lovers and others simply out to try something new for the weekend. With White Cap Lager taking title sponsorship spectators sipped the afternoon away while polishing up on their polo lingo.

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2018.pdf

26/09/2018

19:19

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NAIROBI PIZZA WEEK 27th Oct- 4th Nov 2018 eatout.co.ke/pizzaweek

RENTING

SAFE AND SECURE FREEZER ROOMS WITH OFFICE SPACE EUROPEAN MANAGED +254721380819 / 0722 510 817 info@europes-food.com

OCTOBER 26th & 27th

NOW OPEN VILLAGE MARKET, GIGIRI www.eatout.co.ke/offtherocks EXCESSIVE CONSUMPTION OF ALCOHOL IS HARMFUL TO YOUR HEALTH. STRICTLY NOT FOR SALE TO PERSONS UNDER THE AGE OF 18.

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ANYIKO’S LIST

WHAT’S

Hot

This month, Publicist to the stars Anyiko Owoko indulges in several award-winning Amarula cocktails before taking off to Burundi where she samples Lake Tanganyika’s famed freshwater fish. TASTIEST FOOD When in Burundi, you must sample Lake Tanganyika’s Sleek lates fish locally known as Mukeke and Michopo. Roca Gold Hotel in the heart of Bujumbura serves up a mean Mukeke (grilled or fried), served in mouth-watering Amaranth Leaves locally known as Lenga-Lenga. I loved Mukeke’s delicious flavour and the fact that the fish is only found in Lake Tanganyika. I also visited Bwiza area, located in the centre of Bujumbura, where we had Michopo—Senegalese made Grilled Goat Meat with seasoning including hot sauce made from Burundian red chillies, lime and spices. Both Michopo and Mukeke meals go very well with the sticky Ugali made from Cassava. MOST BURUNDIAN MOMENT Burundian people have a culture of running to keep fit. Away from Burundi’s scenic hills and mountains, the first thing I noticed upon arriving was several people jogging up the winding roads, at all times of the day. Burundians have a long history of jogging that started during the times when the country was in war and conflict. For years, citizens used jogging as a means of expression against political tension. Jogging has been inculcated into their culture and is today a hobby for many Burundians. In recent years, Burundi’s President Pierre Nkurunziza banned jogs involving thousands of people. For a large group jog you must first join a jogging club or register with the government, after which you must pick one of the approved venues.

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BEST DISCOVERY I have just discovered that Blitz The Ambassador, the Ghanaian-American hip-hop act and visual artist based in Brooklyn, USA, has written and produced his first feature film titled “The Burial Of Kojo” set for its premiere at Urbanworld Film Festival on September 21st 2018. “The Burial Of Kojo” is a drama/thriller film about a man trapped in a mineshaft by his vengeful brother while his daughter embarks on a magical journey to rescue him. The film’s budget came from crowdfunding which saw Hollywood greats like Ava Duvernay and Jesse Williams kick start the fund. It exceeded its goal of 75,000 USD by garnering 78,291 USD in total! FUNKIEST COCKTAIL While at dusitD2 Hotel I recently sampled Tembo (elephant) cocktail created by the award-winning bartender and mixologist based at dusitD2: Angeliqua Rivera. The Tembo cocktail is made from Amarula and a Kenyan mix of Black Coffee, Black Syrup and Angostura Bitters. It’s the best crème liqueur cocktail I’ve had since I can remember. I loved how the taste of Amarula and Black Coffee seamlessly blended together and to make the drink a bit light yet good enough for any type of drinker. Angeliqua Rivera and her cocktail came in second position in the category of Kenya Bartender of the Year at the 4th Kenyan Edition of World Class premiere cocktail competition held across 60 countries.

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HELLO SUNSHINE The return of the sun has put a much needed spring back in our step and inspired us to find the best spots to soak it up. In this feature, a few well known personalities fill us in on their favourite establishments to do just that.

Fredd Kambo LA TASCA Most weekends will find me indulging in my addiction for polo and right after I’m done playing club chukkas, I head to La Tasca in Lavington Mall. It’s a wonderful tavern with delicious Spanish food served tapas style. The prawns and choricillo (small smoked pork sausage) are fantastic. The host, Maurizio, is charming with a wicked sense of humour. It is no accident that his personality translates to a convivial atmosphere all round. For sugar lovers, try the hot chocolate. @the_chukkerchooser

David Muriithi ANKOLE GRILL When the sun comes out I usually find myself at Ankole Grill on Galana Rd – usually after an early Bikram Yoga session or a late night gig. It’s not because it’s a 10 minute drive from my house or it’s awesome service…it’s the awesome Porridge. They serve a Peanut Butter Sweet Potato Uji (I usually have them add some honey). Thing is, I usually go for brunch alone as I don’t want anyone to hear me slurping the last bits…. @davidmuriithi

Akinyi Adongo FURUSATO The girls and I have a routine every Friday come rain or shine. We all doll up and head to Furusato in Westlands. In all the years we have dined there we have never had a single complaint. Furusato is definitely mid-range looking at their pricing. I always order the exact same thing (for the past eight years!): Pork Gyoza or Salmon Jaw as the starter, Philadelphia roll as the main course and the sweet bean ice cream for dessert. @akinyiadongo

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Y UE M N W MRY E S T A U R A N T S

The Village FOODIE

PHOTOS BY TATIANA KARANJA & PETER NDUNGâ&#x20AC;&#x2122;U

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N E W R E S T A U YRUA M NM TS Y

Take a tour of Village Market’s swanky new Food Market with Trademark Hotels marketing assistant, Nrupali Dave, who spends an entire day eating her way through as many eateries as humanly possible. Find out what’s on offer and get an insider’s perspective on items you simply must try.

efore I even consider tackling my inbox I pop upstairs to the hotels recently opened Harvest Restaurant. Laureen - the barista already seems to have picked up on my innate need for caffeine and swiftly serves up a piping hot cappuccino and further delights me with her Instagram worthy latté art. It’s tempting to stay on, especially because fresh pastries have just emerged from the kitchen, but its straight back to the hotel office for me. It’s not long before the gentle hum of hungry diners below the hotel signals the need for a mid-morning snack. As I make my way into to the new wing of the Village Market, my childlike senses take over and I find myself craving everything. The trendy food market is tucked away in the corner and is easy to miss if you’ve already been seduced into one of the other 45 eateries. It is an eclectic mix of restaurants and retail stalls selling everything from fine wine, exotic spices and hand-wrapped chocolates to sophisticated crockery and exquisite oriental teas. There’s plenty to choose from but I’ve done this walk many times and my eyes quickly settle on a decadent chocolate espresso brownie slab from the Absolute Chocolate Bar. Moist yet chewy, the combined flavours roll over my tongue and satisfy that much needed mid-morning sugar crave. They offer me one of their famed hot chocolates but guilt sets in and I’ve already spent minutes gazing at their selection of truffles. I decline but promise to return. A group of friends join me during the lunch break. The healthy one goes to Pots Kitchen, a little pop-up store owned by an incredibly sweet couple, Leenor and Michael Potts. Their selection of soups and salad jars change every day so you’ll always have exciting choices. Go early though, because their hearty soups are in high demand and often run out. We get the mushroom along with some crusty bread which I proceed to nibble as we move on. My other friend is completely obsessed with Santorini’s Greek Chicken Gyro and it’s not hard to see why. Unlike many lackluster wraps I’ve sampled in the past, theirs is fluffy, filled with flavour and incredibly satisfying. The perfectly crisped chicken bursts with distinctive Mediterranean flavour, combined with tzatziki, sweet pickle and subtle heat from their homemade chilli. You

can either have a wrapped or open flat gyro. My final friend who loves Asian food disappears into the back of the food market. We catch up with her as she’s handed a steamy aromatic Khimchi Udon from PoCha 254 Bar. She loves kimchi, Korean soups, chicken and chewy udon noodles so combining them into one dish is divine. The soup is an exotic Korean-Japanese fusion dish with just enough heat to make your nose run but won’t have you breathing fire. The udon noodles are chunky, slippery and full of comforting carbs. The jammy eggs served on top are perfectly soft with a hint of runny yolk. I stop at TastiGo A.K.A Pizza Corner and order poussin fish which is soft in the middle yet charred and crisp on the edges, dripping with buttery, spicy poussin sauce making for the perfect lunchtime treat. This dish is the epitome of comfort food and is elevated by the fiery peri-peri sauce. By now we’re all stuffed and I waddle back to the hotel. A few meetings later it’s almost 4pm which calls for a tea break. Rather than opting for a warm cup of chai at one of the many bakeries, the afternoon heat demands I head over to Keventers Milkshake. Their menu is packed with unusual flavours that you’d never think would work, but they do. I opt for the creamy carmello popcorn, beautifully packaged in their signature glass bottles, before dashing back to my desk. The newly opened Village Supermarket is yet another treat for foodies, with many imported and diet specific items such as lactose free cream cheese and gluten free ranges. As the day draws to a close, I get my groceries here. Strolling past the food market again, picture perfect desserts stare me down from behind the polished display cabinet of Tiramisu where I order the famous Tiramisu-in-a-jar. Tiramisu in Italian means “pick-me-up” – appropriate following the onset of guilt for having pigged out the entire day. I take my first bite of that silky and smooth mascarpone cheese and ladyfingers drenched in espresso and let out a satisfied sigh. I glance down at my food baby and think to myself “surely I can’t eat like this every day – just today!” But then I walk into work the next day and the aroma of freshly baked muffins draws me back into Harvest to start the cycle again.

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Y UE M N W MRY E S T A U R A N T S

OVERVIEW: HANJI’S If you’re craving authentic Chinese, this is the place to grab a meal to go. Their dumplings and noodle soups will quickly become a staple. THE SOUK Ideal for snackable nibbles, their wide selection of dried fruit, dates, nuts, chocolate and candy is a must try. The individual jewel coloured chocolates come in a variety of tempting flavours and make for a lovely gift. BARFEE Barfee has an extensive range of Asian sweets and savoury confectionary. They also have a full day menu serving up authentic indian meals including lunch platters. BROWN’S CHEESE The Brown’s cheddar cheese and caramelised onion toastie literally melts in your mouth. While their menu is small, everything is tasty from the tomato soup with halloumi cubes to the mixed salad, sandwiches and range of Delia’s seasonal ice creams. ZUCCHINI JUICE BAR If you’re in the mood for something light, refreshing and on the go, this is the place. There’s plenty to choose from: fruit salads, juices, smoothies, smoothie bowls and gelato, the coconut charcoal being my favourite. TACO BAR Delicious soft shell tacos including kale and butternut, juicy pulled pork and crunchy fried fish are a must try, as are their frozen margaritas. OYSTER AND CHAMPAGNE BAR Having just opened following much anticipation, this classy little spot is perfect for date night and promises the freshest oysters and finest champagne. Talk about fancy!

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YU K AM HA MW Y A ALLSTARS

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JACKSON BIKO We sit down for an exclusive chat with ever controversial journalist, Jackson Biko, who tells us about his new book and more. How long did it take for Drunk to go from dream to reality? Two years. Inspired by true events or a figment of your imagination? The character, Larry is a bit of my cousin who battled with alcoholism. The rest is me dreaming. What is the symbolic meaning of the wheelbarrow? It has no meaning (laughs). It’s a wheelbarrow. I love when people read too deep into things. Cautionary tale or just life? Life and fiction. Isn’t that the fun part? To what extent did you identify with your own character? Hmm, there is a Larry in all of us.

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Where did the inspiration for the female characters come from? Has anyone recognised themselves? One did. That’s all I’m saying. What is the strangest location you’ve found yourself selling the book in? Online, for sure. Can we expect a feel good novel from you at any point? Next one should be very easy and chill. Nobody dies. I hope. What is the meaning of life? Purpose. I could talk for days about this. At what time of day does inspiration come easiest to you? Dawn.

What is the punishment for people who photograph you without your consent? Hanging until death! Do you read other people’s fiction? Of course. What was your favourite book of the last decade? Fates and Furies by Lauren Groff. Something about yourself that might surprise your readers? I’m shy. I hate crowds and loud people. I sit quietly in a corner. If you had to be stuck on a desert island with one person in the world (family members excluded), who would it be? Toni Braxton!

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NEW RESTAURANTS

ART OF PLATING

PHOTOGRAPHY BY KARAN KHALSA

ART OF PL ATING Every once in a while we are graced with dishes that from the plating alone tell stories through colour, composition and texture, evoking emotion before we’ve even taken that first bite. Gastronomy is undoubtedly art, and art takes a meal from a necessity to an experience. We’re therefore taking it upon ourselves to spotlight our city’s most visually appealing dishes from the industry’s most innovative chefs. Yao Pan Asian - Prawn Hargau Prawn wrap with bamboo shoot and fried basil

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YU A RM T MO YF P L A T I N G

Chophouse - Laikipia Beef Carpaccio Thin tenderloin beef, crispy scotch henâ&#x20AC;&#x2122;s egg, parmesan flakes, bouquet of rocket with old balsamic vinegar & truffle oil

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A R T O F P LYAUTMI N MG Y

Harvest Restaurant - Carrot Tartare

Condiments, tabasco, mayonnaise & herbs

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YU O N MTMHYE M E N U

On The Menu WITH DENNIS OMBACHI

As a professional rugby player, Dennis Ombachi has travelled the world and been exposed to a range of cultures and foreign cuisine that in turn inspired him to start experimenting in the kitchen. He now runs his cleverly titled blog “We Men Should Cook,” where he shares his love of cooking with easy step by step guides to each dish. This month we’re all about his indulgent homemade sauces. “Despite the convenience of store bought sauces, nothing beats a homemade sauce. Not only are they healthier since you know what has actually gone into them but you also get a sense of unmatched fulfillment and joy because you’re using your own creation,” he says.

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O N T H EY M UM EN MU Y

SUNSHINE TRAVEL MUG BY LULU KITOLOLO STUDIO

Tree Tomato Barbeque Sauce Prep 8m

Carry the sunshine with you in this ceramic travel mug, featuring a hand-drawn illustration in our signature style. This mug is double walled, so your beverage of choice stays better insulated for longer. The spill resistant lid lets you can sip while on the move.

Ready In 20 min

INGREDIENTS: • • • • • • • • • •

500g tree tomato fruit 1/2 cup ketchup 1/2 cup apple cider vinegar 1tbsp lime juice 1/2 cup honey 1/2 cup brown sugar 1tsp worcestershire sauce 1tsp chilli flakes 1/4tsp black pepper 1/4tsp salt

Available online at www.etsy.com/shop/ lulukitololo RRP: KES 2,500/-

DIRECTIONS: 1.

Separate the fleshy insides of the tamarillos from the skin.Blend until smooth and consistent.pass it through a strainer to separate the seeds and fiber from the juice.You should be left with 1 cup of tree tomato juice. Combine all the ingredients in a sauce pan and bring to a quick boil.Turn the heat to a low and let it simmer for 10 minutes. Bottle in in sterilized containers and store in your refrigerator.

This sauce is one of those kitchen experiments that turned out way better than my expectations.

HOP HOUSE LARGER

DOUBLE SHOPPER BAG BY KANGARUI Large tote bag with bright, jamming colors with a simple declaration: TIA. This is Africa. 3 compartments inside, perfect for grocery shopping or to take to the beach. These are available at Westgate “Republi.ke” pop up on the first floor or directly through us hi@kangarui.com/0797106737 Retail Price: 2,500/-

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YU O N MTMHYE M E N U

Habanero Sweet Chilli Sauce Prep 5m

Ready In 25 min

INGREDIENTS: • • • • • • •

200grams habanero chilli peppers 5 garlic cloves 1 teaspoon ginger 500ml honey 1/4 cup rice vinegar 1/2 teaspoon salt Juice of one lime

DIRECTIONS: 1.

Start off be coring and de-seeding your habaneros.The seeds and the core carry most of the heat and by only using the flesh you are left behind with just the right amount of heat and floral flavors from the chilies. In a blender,add in your chopped chilli peppers, garlic, ginger and salt.Blitz to a smooth and consistent liquid. Strain the vinegar pepper liquid in a sauce pan, add the honey & lime juice, bring it to a boil then simmer for 15 minutes to thicken. Bottle in an airtight container and store in your refrigerator for up to 4 months

For all the chilli heads, this sauce is incredibly versatile.Use as a marinade dip or glaze.

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O N T H EY U MM EN MU Y

Honey Mustard Barbeque Sauce Prep 5m

Ready In 25m

INGREDIENTS: • • • • • • • • •

2 1/2 cups yellow mustard 1/2 cup ketchup 1 cup apple cider vinegar 1/2 cup honey 1/2 cup brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon chilli flakes 1 teaspoon ground black pepper 1 teaspoon lime juice

DIRECTIONS: 1.

2. 3. 4.

Mix in all the ingredients in a small sauce pan and bring to a quick boil while staring to ensure everything is nice and combined. Turn the heat low to a simmer and let it simmer for about 10 minutes taste and adjust for seasoning before taking it off the heat. Store in an airtight jar in your refrigerator for 5 to 6 weeks.

This sauce has the perfect balance of sweetness, tang, heat and spice.

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YU H OM MM E YG R O W N

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H O M E GY R UO MW MN Y

THE BEST MAC AND CHEESE

THAT’S GRATE

Mother, entrepreneur and all round food lover Juliet Kennedy is driven by her quest to find the finest local artisan produce. This month she turns her attention to cheese, visiting the Sirimon Cheese studio in Laikipia County.

ight from the day I started singing Little Miss Muffet sat on her tuffet, eating her curds and whey (which, for the unfamiliar, refers to cottage cheese, albeit in a slightly more poetic manner), I’ve been obsessed by the many variations of cheese. More recently, I’ve become obsessed with anything artisan. The idea of any product that is made by artisans is exciting primarily because it is small batch, created from a place of passion and not by the business monoliths we have come to rely upon for so many years. Today we’re experiencing an awakening around the origin of food, which in itself leads to an appreciation of quality in the food that we buy and consume. This is what led me to Sirimon’s Cheese studio in Laikipia County – an enormous undertaking in an area where income opportunities for the local community can be challenging. Bouncing my way up an unassuming track to the factory gates, I started to wonder where the milk required to make the quantities of cheese required for Sirimon – a brand that has exploded onto the food scene in the last two years – comes from. Shamas Velani, the CEO at Sirimon, sits in an airy office with views of Mt Kenya’s jagged peaks from one large glass pane window and a bird’s eye view of his cheesemakers from the other. It’s a clever move, although if it were me sitting there I’d spend half my time drooling over the cheese being made below. He listens to some eighties pop on his music system and calmly oversees the day to day running of his company. Sirimon collects 5,000 – 6,000 litres of milk per day from approximately 175 dairy farmers in the surrounding area, and they pay within 15 – 30 days ensuring fair terms for the farmer. Once collected, each batch of milk is tested for acidity levels and microbial load and if it

doesn’t meet the appropriate standards, it’s rejected. To help farmers avoid this, Sirimon works through various local partners to help improve milk standards so that the farmers feel supported by the new venture. I love this about Sirimon – and it’s evident as Alice walks me around the factory that as an employee she is proud to be part of this new start up. From the laboratory where milk testing is done, we walk into the beating heart of the operation – an enormous airy room with high ceilings and big, shiny machinery (mostly pasteurisers and separators as well as long oval vats with steam jackets, where the cheese is mixed with rennet starters). A small but focussed team works on the cheeses. It’s a physically demanding job with some of the cheesemakers elbow deep in whey and curds as they turn and cut it into blocks, mix it with salt and turn it again. Further on, there’s steam rising from a cylindrical apparatus where two male cheesemakers stretch the mozzarella, using all their strength to lift a pole that holds tens of kilos of the shiny white cheese up onto their shoulders, allowing it to slowly stretch with gravity. Then we’re on to the press, where the cheeses are pressed before being cut and packaged. It’s all so industrial yet so accessible, so busy and yet so focussed and quiet. There’s no shouting here – it’s got an almost zen like atmosphere of calm, which makes me feel like the cheese itself will be imbued with a kind of tranquillity. For my recipe, I chose to use Sirimon’s Everyday cheese which I think is a great go-to for families because it’s got great flavour and is very versatile. My take on Mac n’ Cheese hides a load of veggies making it a good option for little eaters who won’t notice all the delicious nutrients hidden within this yummy dish!

INGREDIENTS 1 1/2 cup uncooked pasta (macaroni, penne, spirals etc) 400g cauliflower (approx half a small cauliflower) 2 medium courgettes 2 tbsp (30g) butter 2 tbsp plain flour 1 medium onion finely diced 2 rashers Highland Castle Farms streaky bacon, diced 1 cup Bio milk 1 cup grated Everyday Sirimon cheese METHOD 1. Cook the pasta according to the packet directions, drain and set aside. 2. Roughly chop the cauliflower and courgettes then steam until tender. While this is cooking, start on the white sauce. 3. Heat butter in a saucepan then add onion and bacon and sauté until the onion is soft and translucent. Add the flour and cook for around 2min while stirring. 4. Gradually add the milk (I find if you preheat the milk first you will get a smoother sauce which thickens much more quickly). 5. Bring the sauce to the boil then remove from heat. At this point you should have quite a thick but smooth sauce. Stir in 3/4 of the grated cheese. 6. Once the cauliflower and courgettes are tender, drain then mash or puree. 7. Stir the vegetable mix into your cheese sauce then combine with the pasta. 8. Pour the pasta and sauce mixture into a greased ovenproof dish. You can top with the remaining grated cheese. 9. Bake for around 20 mins at 180 degrees celsius. Enjoy!

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Afrocentric BRUNCH

Wondering where to head for brunch this weekend? Soni Adriance shares her top three cafĂŠs with a little afro-twist.

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n any major city, brunch is a cornerstone of any weekend. It’s the late morning into early afternoon opportunity to catch up with friends, exchange weekend antics and, to be frank, a socially acceptable excuse to have a drink before noon. Nairobi is full of good weekend brunch spots perfect for everything from bottomless food and drinks to tried and true cafes. When the weather is as good as it has been, how can you pass on an opportunity to dine, drink and be merry in the sunshine? In recent years, a few stand out quirky brunch options have sprung up around the city. If you’re looking for a different brunch experience, one that offers unique cuisines or allows for a pleasant Sunday morning drivel, here are three spots you’ll want to check out: WASP & SPROUT When six of my closest friends from university told me they would be visiting Nairobi over Christmas, Wasp & Sprout was immediately added to our to-do list. I knew it was the perfect outdoor café to take them to for a relaxed Sunday plan. Being from Brooklyn, they would appreciate the African hipster vibe and the Instagrammable granola served layered in a mason jar. Weekends are generally busy at Wasp & Sprout so we booked our table in advance and enjoyed a couple of Bloody Marys and Rosemary Gin Fizz cocktails sporting big sunglasses and small hangovers. The restaurant buzzed with young couples and groups of friends chatting over Baghdad Eggs and Sweet Potato Waffles while waiters, trying to keep up with demand, darted between tables and dogs off leashes. Chris, one of the personable owners of the café went table to table greeting guests. Chris is the kind of person who will remember your name and order on your second visit, making you feel right at home. This cozy neighborhood café is popular for good reason and if you are looking for a leisurely brunch plan, this would be it.

WASP & SPROUT

CRAVE KITCHEN THE NOOK Even with the assistance of Google Maps, The Nook is hard to find. A small SQ in an apartment complex in Kilimani has been converted into a cozy café, open from Wednesday to Sunday with a menu that changes weekly. Every Tuesday, The Nook releases their themed menu on Facebook. I had heard a bit about The Nook from friends in the know and decided to check it out one Sunday morning. I was lucky to get a seat as with a capacity of about 35 people, the restaurant is often fully booked. When I arrived, all the courtyard seating (around 6 seats) were taken or reserved so my date and I sat in what I imagine would be

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TRIED & TASTED a bedroom with two small tables in it. The themed menu of the week was Vietnamese and for Ksh 1,000 I got a brunch meal and drink: beef pho and a green tea latte. As we wrapped up our meal, my date looked at me and said, “That was really cool! We should check out the next menu on Tuesday and come back again,” which is when I realised this spot will up your cool factor. Come here with adventurous friends or someone you want to impress. CRAVE KITCHEN People often ask how I find the restaurants I go to and the honest answer is: friends, the Internet and Instagram. Crave Kitchen was one of those spots that I had seen a couple of people post about and one or two friends had insisted I try. Crave is an unassuming restaurant in Kikuyu off the Southern Bypass. The storefront blends in with its surroundings and unless you know it’s there (or you’re paying close attention) you might miss it. The interior is dark and reminiscent of the many kibandas found in the neighborhood. Simple wooden furniture lines the large open space and towers of pastries, fresh baked goods and bitings line the counter. By all accounts, Crave Kitchen may be a kibanda; you’ll eat your fill for less than Ksh 500 per person over brunch, ordering a main, side and three drinks. If

that seems like an oddly specific example, it’s because it is. I ordered one of the best omelets I have ever had (the ratio of egg to veggies was at least 1:3), a side of pancakes, juice, water and coffee all for Ksh 390! When I sat down and read the menu I honestly thought there may have been a misprint and some zeros were missing. As much as the kibanda storefront prevails, there is a Western (or hipster) approach to the aesthetic and operation of the business. If it wasn’t as much of a drive, I’d be here during the week, working on my laptop or just enjoying a cup of coffee and people watching. If you’ve got the time, I’d recommend taking a drive out to pay Crave a visit for delicious food on a budget.

HONOURABLE MENTIONS While these spots may not be as quirky, we can’t mention brunch and not include: ABOUT THYME If you know me, you know About Thyme is a staple in my brunch arsenal. The salmon omelette has never let me down nor has the lush green Down Thyme garden. It’s an oasis in Nairobi where I escape to for some quiet and a hearty meal. LE GRENIER A PAIN I don’t think there’s a more sophisticated brunch feeling than a basket of assorted French pastries and a steaming hot cup of coffee. Add a glass of champagne and now it’s a deleted scene from Breakfast at Tiffany’s. Sitting on the balcony of Le Grenier having brunch just feels like you’ve got your life together and sometimes that’s all the reassurance you need to fight the Sunday scaries. RIVER CAFÉ River Café is so popular that if you show up on a Sunday without a reservation they’ll forewarn you that you may only have your table for 1.5 hours. Luckily, that’s more than enough time as the service is quick. Their brunch/lunch menu is vast but I’d recommend the Eggs Benedict, a classic that’s never let me down at this spot.

Follow Soni on IG: soni.side.up THE NOOK

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T RI GI EH DT & N L I TF AE S T E D

On Tap

MIX IT UP

Cocktail lover Wanja Wohoro visits Nairobi’s latest pop-up bar

he Alchemist consistently ticks several essential ‘great night-out’ boxes; affordable drinks, decent music and some of Nairobi’s best “street food” options. Their latest venture is a new pop up bar which will host global and local mixologists. They kicked things off last month with the Mulberry Project, a team of trendy hipster bartenders from New York who built you your own ‘bespoke’ cocktail based on your preferences and mood. I tried several, unable to pass up the late night two-for-one happy hour deal. You didn’t need to know a thing about mixology and simply pointed at the tasting notes

that appealed to you and they did the rest. My first was a watermelon/ gin / tropical concoction whose flavours were not only well balanced and crisp but also on occasion unique, followed by a spicy pineapple number. In October, the Alchemist bar will be working with various mixologists to create a new pop up concept entitled Table Manners. The menu promises an eclectic mix of inspired cocktails bound to impress. If you’re into cocktails without the stuffy pretentious setting, make a date.

KENGELES

Tucked away in Lavington Green, this bar and bistro is all about good vibes, good food and serious drinks. Order several rounds of Heineken draught and their famous choma.

BAO BOX This board game café is the first of its kind in Kenya. With over 100 games to choose from, arrive early for a comfy rooftop terrace seat while you knock back their chilled Sierra daught.

KI CLUB HOUSE

PH OTO S B Y C IC IK A R A S H

If you love watching sports or fancy day drinking while rummaging through artisan products on a Sunday afternoon, this spot is for you. K1 is one of the few bars that serves Tusker on tap!

BREW TAP ROOM Located in Galleria Mall, they offer over ten craft beers on tap. As the third outlet for the Brew Bistro masterminds, their upbeat staff really know their beers and the gastro pub grub is as good as it gets!

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EABL

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BEER FEST

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B E E R F E S T Y GUUMI M DY E

Up for a bar crawl? Nairobi Beer Festival goes on from 1st to 7th October with over 40 outlets across town serving up incredible beer offers. Find out where your next beerventure will lead you.

2 FOR 1 DEALS

BUCKET DEALS

MEAL + BEER COMBO

•

Artcaffe (Select Outlets)

•

The Arbor

•

Galaxy Bar at Eka Hotel

•

Attic at Park Inn

•

Brew Bistro (All Outlets)

•

High Garden at Hill Park Hotel

•

Kilele at Ibis Style

•

Kengeles

•

K1 Klub House

•

Nest at Tribe

•

Mercado

•

Lord Erroll

•

Newscafe (All Outlets)

•

Picazzo

•

Marquee

•

Nyama Mama (All Outlets)

•

Sarova Stanley

•

Road House Grill Upperhill

•

Urban Burger (All Outlets)

•

Tamambo

•

Sierra (All Outlets)

EXCESSIVE CONSUMPTION OF ALCOHOL IS HARMFUL TO YOUR HEALTH. NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 YEARS

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BEERFEST GUIDE

18+

BEER ON US! We’re giving away hundreds of FREE beers throughout The Nairobi Beer Festival from 1st - 7th October. Simply download the EatOut app, to claim the complimentary beer. Terms & conditions apply, see in app for details.

EXCESSIVE CONSUMPTION OF ALCOHOL IS HARMFUL TO YOUR HEALTH. NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 YEARS

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CHEAT SHEET PILSNER

WHEAT

Pilsner’s are light straw to golden in colour with a dense rich head. The flavour is simple and has clean and refreshing finish.

Wheat beers are sometimes cloudy and unfiltered and highly carbonated. Fruity flavours are very common.

BEST WITH: Chicken, Salmon, Salads

BEST WITH: Seafood, Fruit, Tacos

PALE ALE

LAGER

Pale Ale can be both malty and hoppy. English pale ales tend to be hoppy and spicy, where American are more fruity.

Lagers are crisp refreshing with a smooth finish. Most lagers have high carbonation and medium hop flavour.

BEST WITH: Pork, Steak, Spicy Foods

BEST WITH: Shellfish, Asian Foods

BROWN ALE

IPA

Brown Ales have a higher level of malt which makes them more earthy and less bitter. Flavours vary from sweet to malty.

Indian Pale Ale are moderate to medium bodied with herbal and citric character, known for their bitter aroma.

BEST WITH: Duck, Lamb

BEST WITH: Burgers, Desserts, Salty foods

STOUT

PORTER

Stout features a rich creamy head. They often use a portion of un-malted roasted barley to develop a coffee-like taste.

Porter is a dark, almost black, fruity-dry top fermenting style brew. It is brewed with combinations of flavours.

BEST WITH: Oysters, Rich Stews

BEST WITH: Chilli, Smoked foods

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WINE CORNER

ASK A WINO What is the difference between MCC and Champagne?

THE ART OF SPITTING Our in-house oenologist, Josiah Kahiu, shares his experience from the Cape Wine Festival and expounds on the difference between MCC and Champagne.

hen you first open up a wine feature, spitting is usually one of the few things you would expect to read about. After all, wine is often associated with sophistication, etiquette and social setting. So what does this gesture often associated with anger or disgust have to do with wine? And when do we use this art of spitting, or expectorating, both of which do not roll off the tongue with a pleasant sound in a wine setting? The answer is simple: it is an occupational necessity when you expect to taste 50 or more wines per day. I recently had the pleasure of attending CapeWine 2018, a huge wine trade show that occurs once every three years. For those of you that attended the Yummy Wine festival earlier this year, think ten times bigger, attended by people who would wax lyrical about anything that has to do with wine. There were hundreds of producers all showcasing their magical liquid products. Luckily enough for me, it was not my first plunge into this setting which can at first be overwhelming and intimidating. During my first wine event of this magnitude, I did not fully comprehend how to spit and often felt very self-conscious about doing it. Noticeably though, this did not affect Europeans, who were completely uninhibited when it came to spitting out out their wines. My first instance of spitting out wine was unflattering to say the least. It came out as a slow dribble down

my chin with a few drops finding a home on my white shirt - not a good look. So why do people spit out wine? Firstly, to avoid getting tipsy. The result of not efficiently spitting is brain fog. After around eight wines during a tasting, it becomes noticeably harder to to focus on your main purpose - discovering new tastes. This coupled with palate fatigue which happens when swallowing wines makes it harder for you to differentiate a Merlot from a Cab. When it comes to spitting, the technique is quite easy. After tasting the wine and swirling it around your mouth, suck your cheeks in and form an “O” shape with your lips. Lean towards the bucket and try push the wine out in a gentle stream. Do not try to use a blowing action as the effect is a quite undesirable wine shower. This may sound easy but it is probably best to start practising in the shower or near a sink (with something other than wine, of course). Generally it is considered bad form to dribble wine down your chin or spray it out. With all that said, it is worthwhile remembering that going for a wine tasting should be a fun event. Try not to get too caught up in the social etiquette of it. If you want to try as many different types of wine as your palate can handle, try to spit. Equally, if you have ever watched the movie Sideways, do not drink from the spit bucket!

When it comes to sparkling wines, Méthode Cap Classique or MCC is quite similar to Champagne but not entirely the same. One main difference is that Champagne can only be made with grapes grown in a specific area (Champagne) in the North East of France. Champagne is made from still wine usually Chardonnay or Pinot Noir and is made using a second round of fermentation after the base wine has been formed. This secondary fermentation occurs in the bottle creating the natural fizz in the bottle. It is important to note that unlike most sparkling wines, no carbon dioxide is added to making Champagne. Both Champagne and MCC use the traditional French fermenting method which can be quite labour intensive. MCC is generally a term used to describe South African sparkling wines made from the traditional secondary fermentation process. Grapes are picked early in the season to ensure they are low in sugar and high in acid. The resulting wine made from these grapes undergoes a secondary fermentation in bottle where the bubbles are created by a process of natural fermentation as opposed to artificially adding carbonation like most sparkling wines. MCCs are a good alternative to Champagne due to their affordability and are often on par with most Champagnes. Above all, Champagne and MCCs are elegant, refined, good for a multitude of occasions and are most importantly delicious!

Josiah Kahiu Follow Kahiu on IG: KnifeWine

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MAN ABOUT TOWN

SPIRITED BUNCH

Years of drinking have led Jackson Biko to draw some pretty firm views on people based on their poison of choice, and surprisingly, in his view, beer drinkers out-rank the whisky buffs.

don’t drink beer, obviously. This is mainly because I can’t stand all that belching and burping and constantly going to the boys room. At least that’s what I see from my friends. EatOut is hosting the first Beer Festival in Nairobi which should be great news and loads of fun for beer drinkers. If it’s anything like Octoberfest which I attended once in Germany, Munich, then brace yourself for what’s in store. Beer drinkers are generally louder than, say gin drinkers. I don’t like gin drinkers very much because they will never want to fight. Not for you, not for themselves. They are too upstanding, which is great but sometimes you have to fight or at least want to fight. The only time a gin drinker will show any form of emotion is if you tell them that they can’t have cucumbers with their gin. Vegetables seem to move their needle. Also, should a fight break out, be it in a festival, back alley bar or any place with booze, they will never rise up to fight or defend you. I don’t know if I want to drink with someone like that. While gin drinkers are meek and can’t throw a punch even if you tickle their nostrils with a feather, vodka drinkers are not any better. First, you can’t kiss a vodka drinker after midnight if they have been drinking

since 8pm. Second, most vodka drinkers will not tire out easily. They will go on and just when you think they are about to keel over they will say, “Do we have time for one more bottle? Yes, I think we do.” If you are married and your best friend is a vodka drinker, your wife will always ask you what you two have in common. Brandy drinkers will on the other hand rarely drink their alcohol from any glass other than a brandy glass. If you get the really obnoxious ones they will even call it a “snifter” not because they have to but just to annoy you. They are always smelling their drink. Always. It’s infuriating. I believe they call it “nosing.” Golly, they even have a name for it! Rum drinkers hardly ever leave the house. They are gentle, though. I have a friend who drinks rum - Old Monk to be precise - and likes to cook. He also listen to strange music where people speak about revolutions and upheavals and taking up arms and meeting the enemy headlong. I wish they could meet the brandy drinkers headlong but being a rum drinker, he will hardly ever leave the house. I drink whisky. A good deal of my friends drink it. Whisky drinkers are exhausting. They think age is all the rage. That’s all they will want to talk about; 18-

year old this and 25 year old that. They will share pictures of their bottles with the world. You don’t see drinkers of Bacardi sharing pictures of their drink online, do you? Nobody really remembers what vodka you are drinking. Whisky drinkers? Oh, flower girls; they love to be seen. Showboats. So a beer festival full of beer drinkers seems like a riot. It will most likely be loud and boisterous. Mark my words, there will be more men per square meter in shorts in this festival than you will ever see in any festival. More men who drink beer wear shorts than men who drink whisky. It also doesn’t help that they have much better legs than whisky drinkers. You should see my legs - bowling pins. For all the loudness at beer festivals, at least there is never a dull moment. There is always someone throwing up. Make that many people. There is always someone carrying his woman shoulder high like a trophy. Someone looking for their shoe. Someone tapping you on the shoulder asking if you have a nail cutter. Beer evokes a unique brand of madness. People who drink beer don’t hydrate, which means if you have a water stand you will sell two bottles to the chap who came with his dog.

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YU D EM S SMEYR T S P O T L I G H T

PH OTO S TAT IA N A K A R A N JA

MAMBO ITALIA

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ZUCCHINI

D E S S E R T S P O TY LUI M GM HT Y

Game of Cones Tatiana Karanja gives in to her cravings and sets out to find the best ice cream our city has on offer.

FONDA

PLANET YOGHURT

FONDA What made my experience here incredible were the Palettas (Mexican handmade ice treats) which are either water or milk based with each pop being made with three ingredients. I really loved these not only for their vibrant colours but also found them to be very refreshing and bursting with unique fruity flavours, my favourites being lemon biscuit, tamarind and apricot.

ZUCCHINI The ice cream display at Zucchini is oh so tempting...like a cloud you can’t help but want to jump into. My favourite here is the lemon and mango ice cream. Lemon flavoured ice cream, done right, is my goto. I’m generally not fond of sweet mango treats, but this fresh and tart combination is simply lovely. It’s exactly what you want on a hot day - simple, refreshing and delicious!

MAMBO ITALIA When you order their gelato, expect different and unexpected rich flavours that pair so beautifully together. Some of my favourites pairings from their menu include Guiness and gold, raspberry and tomato vinegar as well as the calabrian liquorice scoop. Since they are always playing around with different flavours, they have a new menu addition that absolutely blew my mind: vanilla soft serve with chilli pawpaw chutney, raspberry sauce and toasted almonds on a puffed rice cone. The Chilli chutney packs a kick that lingers at the back without being overpowering and is salty yet sweet, while the raspberry sauce is fruity and tangy, and the whole inventive combination is unexpected but truly divine.

PLANET YOGURT They have an array of flavours like salted caramel and strawberry but I am an all natural froyo kind of girl. Here is how I do it: I start with a creamy natural froyo base then top this with whatever I desire on that day whether that’s fresh fruit or a chocolatey sea of brownies, sprinkles and all that extra goodness. I also like to add gulab jamun as I am a sucker for Indian sweets. Really, this is the perfect place to experiment with flavours and textures to create your perfect froyo of the day.

@tatianakaranja

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WHERE TO EAT IN KILIFI

Grab your copy of this month’s Nomad Magazine for a guide to everything Kilifi County ranging from things to do, places to stay, exciting humpback whale watching adventures and more. In this feature, Kilifi resident Adam Kiboi rounds up a few favourite spots to eat around the region: 1. CRAB SHACK, WATAMU. Crab Shack on Mida Creek is proof that collective effort can result in great cuisine. Owned and run by the Dabaso Creek Conservation Group, access to the Crab Shack is via a 200-metre boardwalk through a mangrove forest. The boardwalk and restaurant support local community conservation efforts. The restaurant itself sits on stilts in the creek and offers stunning views of Kirepwe Island providing an excellent sundowner setting. Crab Shack can sit about 15 people comfortably so they do insist on making a reservation at least 24 hours ahead of time. The food is incredible and as their name suggests, your best option off their menu is, of course, their crab. The crab samosas, for instance, are delectable to the point of being sinful. 2. BAHATI GELATERIA, WATAMU. Bahati Gelateria on the bustling Watamu Road is touted as the go to spot for the best artisanal gelato in East Africa. Opened in 2006, it is a small unassuming place surrounded by tailors and woodcarver shops but it is busy from morning to evening. You might find yourself in a queue due to their popularity but it’s well worth the wait. They use fresh

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fruit to ensure rich natural flavours in their products, and favourites include passion, lemon, coconut and pistachio gelatos. 3. DISTANT RELATIVES ECO-LODGE AND BACKPACKERS, KILIFI Their Friday pizza night is a weekly event that also serves as a Kilifi community get together complete with good music. They have classics like the margherita as well as truly unique options such as their pumpkin avocado pizza. Another great dining option from Distant Relatives is the moonrise sail with dinner on a secluded temporary beach. A jolly Captain Issa will pick you up from Fumbene Beach for a sail down the creek while treating you to a delectable Swahili dinner cooked on the dhow. If you’d like to book the moonrise dhow cruise, check your calendar for the next full moon and call ahead ; cast off is usually at 6pm. 4. THE FOOD MOVEMENT, KILIFI PLANTATION This eatery is run by Warren Wilson, a man truly passionate about his food. Formerly a chicken farm, the quirky and rustic restaurant is surrounded by fig and baobab trees and one wall has a striking mural by

4shore design whose studio is right next door. The innovative dishes on the menu are constantly changing, and each is a carefully curated blend of flavours that one might either not think to put together or an entirely new take on a classic. They use fresh locally grown vegetables, free-range organic beef and fowl and freshly caught seafood from Kilifi Creek to create their meals. With menu options such as “Free range poached eggs served with caramelised balsamic onion jam, deep fried sweet potato balls stuffed with mozzarella and basil pesto.“ The Food Movement has got to be on your bucket list of places to eat. They’re open Monday to Saturday from 8:00 am to 4:00pm. For the full list of places to eat as well as a comprehensive guide to everything Kilifi, Watamu, Malindi, Vipingo and more, be sure to grab the latest issue of Nomad Magazine or log on to www. nomadmagazine.co for some wanderlust.

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WESTLANDS OPENING HOURS: TUESDAY - SUNDAY 12:00 - 9 P.M

RADISSON BLU HOTEL, ELGON RD, UPPERHILL, NAIROBI OPENING HOURS: EVERYDAY 6:30 A.M - 11 P.M

DOCTOR’S PLAZA, THIRD PARKLANDS AVENUE OPENING HOURS: EVERYDAY 7:00 A.M - 10 P.M

DELTA TOWERS, CAPITAL CENTRE, VILLAGE MARKET, YAYA CENTRE 7:00 A.M - 11:00 P.M MONDAY - FRIDAY, SAT 8:00 A.M – 03:00 P.M SUN 8:00 A.M – 11:00 A.M

Authentic Indian Cusine The Hub, Karen Kenrail Towers, Westlands

Ring Rd Parklands, Nairobi

OPENING HOURS: TUE - SUN 11:30 A.M - 11:30 P.M

DOWNLOAD & SAVE WITH

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KAREN, OPENING HOURS: TUE - SAT 12:00 A.M - 2:45 P.M, 6:00 P.M - 9:45 P.M

GIGIRI OPENING HOURS: EVERYDAY 11:00 A.M - 10 P.M

CARNIVORE

James Gichuru Rd, Lavington, Nairobi OPENING HOURS: TUE - SUN 9:00 A.M - 10:00 P.M

SAT - SUN 12:00 P.M - 9:45 P.M

OPENING HOURS: MON - SUN 11:00 A.M - 10:00 P.M

SPRING VALLEY, LOWER KABETE RD OPENING HOURS:

14 RIVERSIDE OFFICE PARK, RIVERSIDE

MON - SUN 9:30 A.M - 7:00 P.M

OPENING HOURS: MON - SAT 8:00 A.M - 10:30 P.M

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THE PERFECT APP

FOR FOODIES How to claim your EatOut discounts & offers 1. Scan the code on this page to download the EatOut app 2. Register with your mobile number or login with Facebook 3. On the app, select the restaurant you’re dining at 4. On the restaurant page, choose the discount / offer you wish to claim 5. Click to claim your offer at the time of placing your order / when requesting your bill 6. Show your SMS notification code to your server 7. You will be presented with a new bill with the discount / offer applied 8. 66 Only applicable when paying with Visa Yummy. Food. Drink. Life

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www.eabl.com

A beer of true distinction. No Added Sugar.

EXCESSIVE ALCOHOL CONSUMPTION IS HARMFUL TO YOUR HEALTH. NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 YEARS. Yummy. Food. Drink. Life

Yummy 46: Tropical Heat

Articles inside

A cheesy experience with Sirimon Cheese