Issue 5.2
yummy Feb 2019
Y UCOPY MMY FREE
FOOD. DRINK. LIFE
THE ART OF SHARING COMING TOGETHER Our picks of restaurants that bring people together
SELF-LOVE Tips on how to have a great time by yourself
NRW 2019
SPECIAL GUIDE
THE PARTY GUIDE Explore our Jumia Party
pairing and party Yummy. Food. Drink. Lifeguide 1
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Y UE M W LC M OY M E N O T E
SHARE THE LOVE The older I get, the less I seem to enjoy the onset of the new year. To me, January feels like one drawn out Monday. Thrown back into the hustle of everyday life, our festive binge sessions soon become a distant memory which we’re only reminded of as we stare down at our expanded gut. This year was no different. Finally having accepted that I needed to stop sulking, pack up my Christmas tree and embrace 2019, things took an incredibly sad and unsettling turn. Everything came to a grinding halt following the January attacks on 14 Riverside. What we all felt as we heard the news of what our colleagues, clients and other innocent lives were going through was utterly paralyzing. It was inevitable that emotions overflowed in the days after the attacks. Fear took centre stage as we all battled with how to return to some sense of normalcy. Then, a dear friends father fell ill and once again I was completely thrown. Between having colleagues in the attack and now a loved one fighting for his life, the only thing that offered comfort was support: given and received. Unwavering two-way support. In other words, love. That weekend, childhood friends convened at the hospital to offer our support to our friend and her family. Some hours later, one of my friends ever jolly husband insisted we all go for a meal following our visit. At first, it felt wrong. Go indulge and talk about what? I wondered, but we were hurting. It had been a horrendous week not only for us but for our nation. We were low but we were also grateful to have been able to pull closer during such turmoil. So we drove over to the closest sun-filled cafe, ordered a large jug of sangria (insisted on again by my friends’ husband) and an assortment of brunch
Michelle Slater
classics and just ate! We topped up each other’s drinks, traded plates to avoid food envy and let the food do its ultimate job of comforting and satisfying each and every one of us. And it was exactly what we needed. The following week, as my team regrouped and started planning our first magazine of 2019, all I could think was how much I wanted all of us, including our readers, to feel safe and surrounded by love and loved ones. We felt nervous of appearing insensitive by encouraging socialising over food and drink but reflecting on my posthospital brunch helped remind me exactly why we had to be the ones to remind you that sharing a meal is the most wholesome way of finding your feet. Out of what could have been a debilitating moment, blossomed the simple yet pure idea of returning to the source and keeping anything and everything rooted in love at the top of our priority list as we embark on the year ahead. Whether dining in or out, enjoying a meal is something that we refuse to let go of in the face of fear. So with that in mind, I sincerely hope you take comfort in this months magazine and feel moved to take a moment to pull your loved ones closer and not feel guilty for striving to find your place in our city again. Do we still feel fearful after what happened? Unfortunately yes. It will take time. But is that reason enough to not try to create moments of shared happiness? Not in the slightest. We dedicate this issue to all the lives lost and pray that we remember to cherish the people we love and appreciate just how precious our time here is.
ON THE COVER- FONDA RESTAURANT SHOT BY WILLIAM NAMUKS YUMMY VOL.5.2 - FEB 2018· PUBLISHED BY EATOUT, ALL RIGHTS RESERVED MANAGING DIRECTOR:
Mikul Shah GENERAL MANAGER:
Michelle Slater MANAGING EDITOR:
Sanaa Mughal STAFF WRITER:
Lucy Munene CONTRIBUTORS:
Juliet Kennedy, Ekta Patel, Sylvia Jemutai, Victoria Lafford, Sarah Jane Russell, Anyiko Owoko, Soni Adriance, Josiah Kahiu, Jackson Biko, Rami Saloum, Wendy Watta PHOTOGRAPHY:
William Namuks, Patrick Gitau, Peter Ndung’u, Kaniz Sheikh, Ekta Patel, Sylvia Jemutai, Brian Siambi, Wendy Watta DESIGN:
John Njoroge, Brian Siambi DIGITAL TEAM:
Fred Miwthiga DISTRIBUTION:
Leroy Buliro SALES, MARKETING & OPERATIONS:
All my love,
Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku
Michelle
IT:
Erick Kiiya mimzy_slater
SALES INQUIRIES:
0711 22 22 22 EMAIL:
GENERAL MANAGER
Info@Yummy.co.ke PRINTED BY:
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@YummyAfrica
@YummyMagazineAfrica
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VOL 5.2 FEB 2019
CONTENTS IN THIS ISSUE
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44 FINGER ON THE PULSE 13 22 18 24
New and Events: News Feed New Restaurants: New on the block Anyiko’s List: What’s Hot Dormans Corner: Take a break
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58 FEATURES 39 46 44 48
Art of Sharing: Meals together Tried & Tasted: Date Spot Sweet Spot: Desserts we love Home Grown: Garlic bread & brisket
46 AND MORE.. 29 34 20 58
On the Menu: 4 dishes by Jemutai NRW: Nairobi Restaurant Week Spotlight: Naivasha spotlight Nightlife: Happy Hour time
O T MA YN D A B O U T YUM
COSY CUDDLES
The sun is still around, love is proverbially in the air and you’re probably wondering where to cuddle up with your someone special. We asked well known Kenyan couples where they like to wine and dine together.
Shiv and Shikie Shiv is a fitness and nutrition coach, content creator as well as a social media influencer. Shikie’s 9 to 5 is advertising. She’s also a YouTuber and social media influencer as a part of the group called Over 25. OSTERIA We met in uni and have been together almost 9 years now, adulting successfully. We have a three and a half-year-old daughter who has enough personality for our whole family. We try new spots almost every time we go out. Just to name a few of the places we enjoyed are Talisman and Sierra but mainly Osteria. Where we eat out depends on location, the weather, ambience of the restaurant and it’s meat menu options. @shivsimani, @misstiramisu
Zach and Joan Zach is a regulatory and advocacy manager in a leading FMCG in Nairobi. Joan, popularly known on social media as Yummy Mummy, is a digital content creator, a health enthusiast and a huge proponent of the low carb way of living. HABESHA On top of raising two lovely children, Ethan and Mukeni, we both love eating out. Friday nights is our date night and you can almost always find us at Habesha in Kilimani. The food is consistently delicious. It tastes like we have taken a trip to Ethiopia. The ambience of the restaurant is great too - it’s slightly dark so it feels romantic and one can sit in a secluded area so it truly feels like date night! @rhimunyi, @yummymummy.ke
Beni and Steph Beni Rumasha is the chef and owner of Kivu Cafe. Stephanie Mumbi is a journalism student, singer and songwriter. KIVU CAFE We don’t eat out much but, when we do we love to eat at Kivu cafe, not just because Beni owns it, but because the food is unmatched in quality and soul. Their dish “Probably for Lovers” really is for lovers. @beni_rumasha @stephmumbi
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VILLAGE MARKET
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WISH LIST
NEWS FEED
NEW AFRICA African Artistry Under One Sky Africa Nouveau Festival is back! Over the course of 3 days and 2 nights, you will move to the sounds of Kenyan, Ugandan, and Congolese music from talented African performers. Also enjoy a film stage featuring short films from across Africa, VR games and so much more. Ngong Racecourse 8th - 10th March Kshs. 4,500
LAMU LOVE A Four Day Island Festival The Lamu Arts Festival gives you the perfect excuse to return to the beach and immerse yourself in Swahili culture as you enjoy art exhibitions, orchestra performances and interactive beach art all for free. Lamu Island 21st to 24th February
MARCH MARATHON Celebrate a worthy cause This year, Beyond Zero is hosting a half marathon with different categories. There is even a race for pregnant women. So make it a family fun day or bond with your coworkers by running as a team for the cash prize. Nyayo National Stadium 10th March https://marathon.beyondzero.or.ke
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Y UE M N WM S YF E E D
BRITISH AIRWAYS EXQUISITE MENU Same flights, new menu for Club World members British Airways recently launched a new dining experience for Business class fliers featuring a mix of Continental and African dishes as well as new features such as products from The White Company London. Book a flight to London with British Airways to taste all these delicacies. J.K.I.A
PAPSHOPS POP-UP MARKET Shop at a Pop-Up Market and Enjoy your Favourite Cup of Coffee Pop-up markets are a great place to discover new things. Papshops is bringing together entrepreneurs, some new and some old, at Coffee Casa’s aesthetically pleasing location to showcase unique products. Coffee Casa 11A.M, 2nd March
MORE EVENTS
HASHMI’S DUBAI
MILAN, AT THE MIRAGE
DOODLE-LE-DOO
A local favourite goes global! Your favourite Indian barbeque restaurant is opening in Dubai! Now you don’t have to feel homesick when you fly to Dubai.
If you’ve been looking for a new spot to chill and enjoy great cocktails with your friends then this bar is the place to go! Pop in for great music and burgers every Friday.
Whether it’s stick figures or 3D art, the 8th monthly edition of Doodle-Le-Do is here to show you that everyone can draw. Pass by Lava Latte on 23rd February to get your doodle on!
@Hashmibbq
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@Milan_Ke
@Doodleledo
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SOCIAL SCENE
White Cap Nairobi POLO CLUB TOURNAMENT The third edition of the White Cap Nairobi Polo Club Tournament was held on Saturday, January 26th and Sunday, January 27th. Players and fans got to enjoy the great weather and socialise their way through the weekend! The air was filled with energy from the players, spirited cheers from the audience and the sounds of White Cap bottles clinking as everyone toasted to the winners and to Polo, a game of true of distinction, just like White Cap!
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ANYIKO’S LIST
WHAT’S
Hot
I worked throughout 2018 and it feels like my 2019 finally began at the start of February. My 2019 goals are to read more books, travel more, interview more African stars, make more playlists and work on documentaries. I have already started on one goal, in fact, I am writing this from a cold winter in the Czech Republic. Here’s my list of what to consider as we take into consideration the rest of the year: NEW YEAR RESOLUTIONS? It’s been around five years since I stopped drafting New Year’s resolutions. Like most people, I would draft resolutions at the start of every year. Along the way, I realized that every year I would end up achieving more than what I had projected, if not exactly the same. I am now more open to the surprises and challenges that come with a new year. Every year, I try new things and dive deep into new territories. That doesn’t mean that I don’t have goals for every year and season. My main 2018 goal was to expand my company and start my own TV show. The idea to call the YouTube show: VIP ACCESS was born from Dar es Salaam, during one of my travels to Tanzania. EVERY DAY SHOULD BE YOUR ANNIVERSARY It doesn’t always have to be February, Valentine’s Day or a birthday to treat or celebrate the ones you love, be it your partner or family member. Make every day a special day by sending your loved ones messages to tell them that you care. Don’t forget to also say it in person. Since a new year comes with the grind and less time for holidays and such, make time for random dates like a walk in the park or a short drive out of town, even if it’s for a few hours. It doesn’t take much effort to surprise your loved one with flowers or a small gift, on a random day.
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SELF-CARE SHOULD BE NO. 1 ON YOUR LIST Can I please make a pact with all the readers of my column that every month of this year, we will spare some time for self-care? No matter what your resolutions or goals for the year, I think we should never forget to take care of ourselves at all times. We must never forget to stop with the busy schedules to take some time to reflect on life or to just to steal some alone time for a holiday or time off. In 2019, people also need to understand that health and fitness are for all. Away from the gym, there are several ways of keeping fit like walking, running and dancing. If you’re looking for a serious workout and sexy bod try Sweat Station at Alpha Fit Gym or Crossfit in Gigiri. Those people don’t play. MOST UPLIFTING MOVIE I recently watched The Black Baloon - a 2008 Australian movie about 16-year-old Thomas who has an autistic older brother who suffers from attention deficit disorder abbreviated as ADD. It’s tough for him to adjust to a new neighbourhood, new school and new friends while at the same time coping with his unpredictable brother and family. It’s a unique film that shows the best and the worst of a family dealing with ADD. It’s beautiful to see how in the end, they all find common ground— redemption at its best!
YU S PM O TMLYI G H T
SPOTLIGHT NAIVASHA Victoria Lafford is an all-around creative. She loves drawing, printing, designing, cooking and helps to run The Greenhouse Café - a small artisan bakehouse in Naivasha. She is also on the organising committee for the Naivasha Farmers Market – The Rift Valley’s biggest foodie event (next event 6th April) PHOTO BY SUZANNE ZWAGER
PHOTO BY GUY ERSKINE
PHOTO BY SUZANNE ZWAGER
THE CLUBHOUSE @ SANCTUARY FARM Who said romantic meals have to be in the evening? The Clubhouse is best enjoyed at lunchtime. With a smorgasbord of delicious Lebanese and Moroccan inspired (Ottolenghi-style) salads, the look of the food competes with the stunning views across the polo field and lake edge, with grazing animals and birdlife in abundance. It is a four-course affair, so be prepared to take your time. Why not make a day of it and enjoy a walk around the conservancy or, if you’re feeling lazy after the delicious lunch, treat yourself to a horseback safari. Attendance by booking only. LAZYBONES BAR @ CAMP CARNELLEY’S My absolute favourite weekend hangout! I know I will always bump into friends here, and the staff and management are so helpful and attentive. I love to pull in after a long week and enjoy a cold beer and the samosas! Try their feta and coriander and, if you’re lucky, they might have their freshly prepared bacon and camembert samosas on their specials board. If you’re looking
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for a place with a chilled vibe, amazing food, options for all and beautiful scenery then hit up Carnelley’s for a lazy lunch or a social dinner with your loved ones. Open every day for Breakfast, Lunch and Dinner. THE RANCH HOUSE @ OSERIAN With incredible views over ‘the little lake’, this is a perfect spot for date night. Whilst the sun sets, enjoy a bottle of chilled South African white wine accompanied by their divine chicken liver pâté and then settle into an evening by the fire with great food and company. They also have an adjacent La Pieve farm shop that stocks fresh farm produce, wonderful wine as well as a surprising variety of hard-to-find imports. They can also organise a game drive and sundowners in the stunning, private Oserengoni Sanctuary. Open every day. MATTEO’S Amazing authentic Italian cuisine served in a classic trattoria style dining area. All handmade fresh pasta cooked to perfection with the tastiest sauces. The chefs have been
trained by Pietro, a master Italian chef who has worked with all the best Italian restaurants in Kenya. Enjoy an antipasto platter with a classic Italian Aperol Spritz and watch the sunset over the lake from their first-floor viewing deck with a cold beer and the best pizza in town! They also deliver, what a treat! Closed Mondays. MUNDUI HOUSE The most exclusive spot in Naivasha to enjoy a Sunday lunch. Everything is sourced locally, from fresh organic veggies to artisan sourdough bread. Mundui House is the heart of the AAR Conservancy, and wherever possible, the owners strive to put their efforts back into helping injured or orphaned animals. Get in touch with Helen to organise lunch on the lawn, or make a weekend of it… enjoy all the comforts, history and hospitality of the stunning house and grounds, the excitement of evening game drives, sundowners on the lawns and a romantic candlelit dinner. You might be lucky and spot one of their resident leopards! Booking essential.
RADIO AFRICA
NEW ON THE BLOCK
Welcoming IN 2019!
To welcome in 2019, the Yummy team took a step out, spending some well deserved time together and enjoying what new things Nairobi has to offer!
PALLET CAFE
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NEW ON THE BLOCK
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pending time with the people in your life has never seemed so important than now. This February, the Yummy team came together and picked out spots in Nairobi that would not only tickle our taste buds but also give us an experience to remember. NEW LOCATION: J’S KAREN ROOFTOP Located at the Karen close, the new J’s has the feeling of somewhere you’ve clearly been before. A rooftop bar with a view to die for, we can see ourselves spending many hours chilling here, enjoying cocktails, reading books and dancing under the stars. It’s located in Karen so of course, trees and hills make a spectacular entrance and there’s something so comforting about having somewhere to go in the evenings where you can enjoy a view of no buildings, just nature. P.S: Having a cocktail while doing it makes it better.
COFFEE & BAGELS
J’S FRESH & BAR
COFFEE & BAGELS
NEW RESTAURANT: PALLET CAFE We had the honour of checking out this spot when it was only 7 days old. Located in Lavington where the Nairobi Art Gallery is, Palette Cafe is like most cafes opening up: quirky with a hint of yearning comfort. We were immediately humbled by the fact that the cafe goes out of their way to hire waiters with disabilities, a feature well deserved enough to warrant this mention. Their menu has also been handpicked by its director, Faisal Hussein, with meals such as a selection of zoodles (Zucchini noodles) and even avocado coated eggs, a recipe named after the waitress who came up with the idea. Look out for their full moon dinner coming soon and their picnic section that comes with blankets and soon, haystacks! KAREL T
HONOURABLE MENTION:
P H O T O G R A P H Y B Y PAT R I C K G I TA U & K A N I Z S H E I K H
NEW EXPERIENCE: KAREL T LOUNGE What a beautiful opportunity it is to do a tea tasting! Karel T Lounge is snugly and beautifully located at the Village Market and we walked in to explore the world of teas. A little background- Karel T Lounge aims to promote a healthy Mediterranean lifestyle and is celebrating their 1 year anniversary. That’s where the teas come in. The Marulin teas are served in awe-inspiring teapots with cookies and a shot of honey. We tried 4 teasEmperor Grey, Four Seasons, Lady Orient and English Beauty. Tea is a wonderful thing. Especially when a group of people put in so much effort that makes you rethink the 5-second tea making process we usually hurry over in the mornings. The delicate care and close attention paid to every pot instantly soothes the soul. We love our cocktails but we think the tea time sessions from our childhood are about to make a comeback.
COFFEE & BAGELS Located on Lenana Road, this small coffee joint is doing it’s best to blend into the crowd and just to do what it does best- make great coffee, with a capital G. Coffee being a staple in most if not all establishments, it has become more of a given. We don’t think much about it. But at Coffee & bagels, we were nudged to rethink coffee, how it’s made and what to expect from the final result. Check out their special cold brew coffee and freshly baked bagels! J’S FRESH & BAR
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D O R M A N S C YO UR M NM ER Y
DORMANS UNSCRAMBLE Unscramble the following words about coffee 1
Ngyun Cska
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Drengir
3
Amspuer
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Adtsroe
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Jkalinomri
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Rasitab
Send a picture of your completed unscramble to social@dormanscoffee.com” and stand chance to win Dormans merchandise.
MUSIC Podcasts from Kenya Grab your favourite office mug, make a cup of coffee and try not to chuckle as you listen to young Kenyans discuss their ups and downs on Omernerds. Omenerds Podcast: https://www.stitcher. com/podcast/omenerds-podcast
Short Audio Stories Get your earphones out and have the option of holding your cup with both hands as you listen to Kenyan short stories on Nipe Story hosted by Kevin Mwachiro. Nipe Story: https://soundcloud.com/kevinmwachiro-76250384
I Did Not Come to You by Chance by Adaobi Tricia Nwubani Review From the title, it is easy to assume that the book is based on a romance, but it will surprise you. This book opens your mind to a world you never thought existed. The author Adaobi leads us into the 419 culture among Nigerians, showing how poverty and hopelessness can push people to do things they never imagine they could. Amid the scamming and social commentary on people’s desire for quick money is the quest to provide for themselves and their families. The main character Kingsley is ambitious and judgemental but soon realizes that the same thing he’s been judging is exactly what he becomes. The simplicity, unique plot and rich culture of this book made it one of my favourite reads. Quick heads up, this is a one sitting type of read and you’ll find yourself constantly reaching out for it. It retails at Kes.1,350 and is available at Prestige Bookshop in town and BTL Bookshops.
VIDEO TED talks The TED site has a great list of talks you can listen to as you enjoy your midmorning latte ranging from calming to mind-expanding ones. Calming TED talks: https://www.ted. com/playlists/263/talks_to_watch_ when_you_need_f
Short films under 15 minutes Your coffee break is a great time to catch up on some remarkable films from emerging directors and film students. You can find animated ones as well if you’re looking for something light. Flight Path: https://www.youtube.com/ watch?v=qwOjiSpsJrs
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CONSCIOUS FOODIE
HELLO OR HELL NO? Sarah Jane Russell is a consultant chef and food professional based in Nairobi. She gave up her media career to follow her passion for cooking 12 years ago, training with top chefs in Nairobi and working in restaurants, hotels and food businesses in East Africa. In this issue, she shares her vegan January experience with us.
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hat is it like for a meat-loving chef like me with a serious cheese fetish to follow a totally alternate lifestyle option that’s at the top of food trends? That’s what I wanted to find out when I decided to jump on the ‘plant-based food’ eating bandwagon all guns a blazing. Our impact on the planet and the way we choose to eat go hand in hand. Statistics from the Vegan Food & Yearbook show that 30% of the earth’s entire land surface (70% of all agricultural land) is used for rearing farmed animals. A typical meat eater’s diet requires up to 2.5 times the amount of land compared to a vegetarian diet and five times that of a vegan diet. A farmer can feed up to 30 people throughout the year with vegetables, fruits, cereals and vegetable fats on one hectare of land. If the same area is used for the production of eggs, milk and/or meat the number of people fed varies from five to 10.
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With those shocking facts in my mind, I decided to try out a month of abstinence from all food derived from animals and put myself in the shoes of the average vegan and find out how it feels. This obviously meant no meat or fish and absolutely no dairy products (milk, cheese, eggs). It also means no honey, most sweets contain gelatine and even your favourite glass of wine may be clarified with milk protein, cow bones or egg whites! On January 1 after a hike up Mount Longonot, my normal nyama packed sarnies for the after-picnic were replaced with sliced tomato, chilli and salad (all on dark rye bread that doesn’t have any butter or milk). Chocolate bars were no more. Instead, I snacked on dried fruits and nuts. I hadn’t really planned this properly. After a few days, I felt like I was just on a diet and always hungry, so I had to start using my imagination a bit more. There’s only so much smashed avo or steamed veggies you can eat.
Tofu has always been a dirty word in our house, so I avoided it the same way kids do with their greens. Here’s a little secret- It’s actually delicious! There are very few foods that act as a vehicle for big bold flavours like tofu does. Sticky maple syrup, ginger and soy, homemade spicy harissa or a non-dairy pesto elevate this super healthy protein to divine levels. I also swapped up honey for agave syrup (made from cactus) or maple syrup, both of which I think are actually quite lovely. As for maziwa, soy milk, nut milk and other alternatives are widely available, if a tad expensive. If you’re a cappuccino freak like me, just beware, they don’t froth very well. Taste-wise, I think rice milk is the closest, but it splits and makes a really ugly latte. Let’s talk about cheese! Sadly, the vegan cheeses being made from cashew nuts, coconut and other plant-based products are not on the market here and you have to make them yourselves though I did find
PHOTOGRAPHY BY PETER NDUNG’U
TIN ROOF CAFE
CONSCIOUS FOODIE
‘mock cheese ‘at a health food shop. It acts more as a seasoning in the just like Parmesan and you sprinkle it on top of salads or other dishes for extra texture and umami. My favourite discovery was vegan mayonnaise. Using aquafaba, you can whip up mustard and vinegar to make my mayo recipe below or with caster sugar to make shockingly good vegan meringues. At Tin Roof Cafes (Karen and Langata), this vegan mayo is now a staple accompaniment to their delicious Chickpea & Sweetcorn Burger. If you’re trying out a Vegan diet like me and want to eat out, I can’t recommend the Agedashi tofu at most Japanese restaurants (I had it at Haru in Karen) highly enough. And the tofu special I had at Talisman just after New Year’s was so good I had no food envy towards the other diners munching on steak, fish and burgers. Artcaffe does a mean falafel that makes a fab lunch and they have a vegan menu at their Westgate flagship branch, plus a delicious vegan breakfast at all the branches – bonus! At Open House (in Westlands and Karen), they made me a special dal, aubergine curry and roti all totally vegan- friendly, swapping out
the usual ghee (clarified butter) with oil and ditching the yoghurt. It was just as delicious as other curries and seemed to be less greasy. Finding a dedicated vegan menu or option isn’t easy though and quite often I confused the heck out of wait staff asking about all the ingredients in a dish and getting them to check with the kitchen. Beware of all cakes, cookies and desserts anywhere. Most have either egg, milk, butter or some other non-vegan product so be sure to check the labels! Truth is, I suffered from fatigue in the first week of switching over, mostly because you need to eat a lot more if you’re on a vegan diet and I hadn’t compensated for that. It’s essential to get enough protein and other essential things like vitamin B12. So please get advice if you want to try this and take time to plan your meals and food shopping. Day 23 was the beginning of a slippery slope for me. I took an international flight and tucked into my pre-ordered vegan meal. It was ghastly. I was tired and hungry for the rest of the journey. When I arrived in Cape Town, with its abundance of seductive beckoning restaurants, I fell off the vegan wagon… with a cappuccino! I didn’t make the whole month but I did learn that nutritional yeast is a thing. Plus, I kind of love tofu now. I have an army of vegan recipes at my disposal, I’m just a sucker for an extra frothy full fat milk cappuccino and a bit of prawn tempura. I salute everyone who chooses to eat this way and will definitely be reducing my consumption of animal products, if not give them up completely.
RECIPE Vegan Mayo INGREDIENTS: • 3 tbsp water from a tin of chickpeas (Also known as aquafaba) • 1 tsp Dijon mustard • 250ml sunflower oil • 1 tsp white wine vinegar • Pinch of salt and pepper METHOD: 1. Whisk up the chickpea water and mustard until frothy 2. Slowly add the oil and emulsify 3. Finish with the vinegar and seasoning NOTE: Substitute vinegar for lemon juice, add lemon zest and chilli, try a dash of wasabi or sriracha to bump up the flavour.
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O N T H EY U MM EN MU Y
On the Menu WITH SYLVIA JEMUTAI
This February Sylvia Jemutai, founder of Dine With Jemutai, gives you 4 recipes that push the bounds of your creativity, perfect for cooking with someone special.
P H O T O G R A P H Y B Y S Y LV I A J E M U TA I
dinewithjemutai
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O N MTMHYE M E N U YU
Sweet & Smoky Pepper Salad Prep 5min
DIRECTIONS: 1.
Ready In 30min
Beautiful and vibrant, this summer salad can be enjoyed with grilled meats, burgers or stuffed in sandwiches. Sweet and smoky bell peppers topped with sauteed onion, toasted pine nuts, a drizzle of olive oil, fresh lemon juice and fresh herbs. Perfect for your next summer party or a healthy side dish to your meals. INGREDIENTS • • • • • • • • • •
1 Red Onion, cut into wedges 1kg Mixed Red & Yellow Bell peppers 1 ½ Tbsp Olive Oil 3 Cloves Garlic, thinly sliced 1 Tsp Honey Fresh Basil (Handful) Fresh Parsley (Handful) Salt & Pepper to taste Juice of ½ Lemon 2 Tbsp Pine nuts, toasted
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2.
3.
Preheat your oven to 200˚C. Line a baking sheet with aluminium foil. Place the whole peppers on the prepared baking sheet and roast for 25 minutes, rotating peppers and pan halfway through, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with cling film about 3 mins (so they steam). Let cool until lukewarm. Peel the skin from the peppers and cut into 2-inch strips. Do not rinse the peppers. Place them into a medium bowl;
4.
add the olive oil, lemon juice, garlic, basil, parsley, honey, salt and pepper. Mix until well coated then refrigerate. In the meantime over a medium flame, heat a small skillet, add the pine nuts and toast for about 4 minutes, stirring frequently, until golden. Transfer the nuts to a small bowl then to the same pan add oil and saute onion until fragrant and slightly caramelized. Add the cooked onion to the peppers. Gently mix to combine. Place the roasted pepper salad onto a platter or serving dish and top with toasted pine nuts
OK NT T MUM EI N COC AH I LE YGU M DU E Y
Slow cooked Lasagna Bolognese Prep 5min
Ready In 40min
If someone makes you lasagna, they must really love you or they need to address their craving issues. Making a good lasagna requires patience, love and a bottle of wine. Slow cooked bolognese sauce, creamy bechamel, lots of cheese and freshly made pasta (even if you use store bought it’s practically still authentic). What’s not to love about that! Perfect for family dinners, brunches or that special date at home. INGREDIENTS Bolognese Sauce • • • • • • • • • • • • • • • • • • • •
125g Pork Mince 500g Beef Mince 2 Tbsp Olive Oil 1 Tbsp Butter 2 Carrot, Peeled And Grated 1 White Onion, Finely Chopped 2 Celery Stalk, Diced 3 Garlic Cloves, Minced 2 Tbsp Tomato Purée 100ml Dry White Wine 800g Tinned Chopped Tomatoes 500ml Chicken Stock *Optional 1 Bay Leaf 2 Tsp Dried Oregano 250g Pack Fresh Lasagne Sheets 150g Parmesan 250g Cheddar 1 ½ Mozzarella balls, Thinly Sliced ½ Tsp Sea Salt & Black Pepper Fresh Parsley to garnish
The Bechamel Sauce • • • • • •
100gms Butter 100gms Flour 1ltr Milk Nutmeg Salt & Pepper 50g Cheddar Cheese Grated
DIRECTIONS 1. In a large pot over medium flame, heat olive oil & butter then add in minced pork and beef. Use a spoon to break up the meat into smaller chunks. Cook for 15 mins until meat is well browned, stirring constantly. 2. Add in the celery, onion, carrots, garlic and tomato paste then cook for a further 3-5 mins. Season with 1/2 teaspoon salt, pepper, and dried oregano. Deglaze the pan with 100ml white wine. Pour in tinned tomatoes, chicken stock and 1 bay leaf. Stir well and bring to a simmer then reduce heat to low and simmer 2 hours, stirring occasionally. 3. In the meantime make the bechamel sauce: In a medium saucepan melt butter over medium-low heat then add in flour and mix into a smooth paste. Cook the mixture for a minute or so stirring continuously. Pour in a little of the milk at a time, stirring continuously
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until you have a smooth, slightly thick sauce. Then add the remaining milk and continue to whisk. Remove from the heat. Season with salt, pepper and nutmeg. Add back onto the heat and keep whisking. Once the sauce is thicker, mix in the cheddar until combined. Set aside to cool. Assemble lasagna in a 13 x 9 x 3 inch baking dish: Start with a layer of bechamel sauce in the bottom of the dish. Place 4 lasagna sheets on top. Add about 1 cup of meat sauce spreading evenly. Sprinkle with about a handful grated cheddar, parmesan, and a few mozzarella slices. Repeat the layering process two more times to create three complete layers. For the final layer, pour a cup of meat sauce to cover the pasta, top with remaining white sauce followed by parmesan cheddar and a good helping of mozzarella. Cover loosely with aluminium foil. Bake in preheated oven for 30-35 minutes. Remove foil and bake an additional 25 minutes to allow cheese to brown. Once cooked let it cool out of the oven for 10 mins before serving.
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O N MTMHYE M E N U YU
Creamy Creme brûlée Prep 5min
Ready In 40min
DIRECTIONS: 1.
Temp 150 C
French for ‘burnt cream’, creme brulee is a sweet, velvety dessert that tastes like a date at a fancy restaurant. Best served immediately after caramelizing. Believe it or not, the first time I tried creme brulee was actually on a date. Fast forward to now, it’s a go-to dessert to spoil your friends and family! Fret not, you don’t need a blow torch for this recipe.
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3.
INGREDIENTS For Custard • • • • •
4 cups heavy cream 150g caster sugar 1 vanilla bean, split lengthwise 7 large egg yolks 1/4 teaspoon sea salt
INGREDIENTS For Caramel Topping • •
150g caster sugar 60ml Water
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4.
Preheat oven to 150˚C. Bring a kettle of water to the boil. Place 6 ramekins into a large roasting pan. Into a large mixing bowl separate egg yolks from the whites and set aside. In a medium saucepan gently heat double cream and combine half the sugar. Scrape vanilla bean seeds into a pan then add the pod. Heat over medium heat just until the mixture starts to bubble gently around the edge of the pan, for 7 to 8 minutes. Take off the heat. Now whisk egg yolks with remaining sugar and the salt. Immediately begin to temper the eggs. Ladle a small amount of the hot cream mixture into the egg mixture then whisk to combine. Add two more ladles of the cream mixture, one at a time, while whisking. Gradually whisk in the remaining cream mixture. Strain the custard through a fine sieve into a large jug. Divide the custard evenly among the ramekins. Place pan in the oven then slowly add enough boiling water to
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come halfway up the sides of the ramekins. Bake for 30 - 40 mins until custards are just set (they should tremble slightly in the centre when shaken). Remove the pan from the oven then use tongs to carefully remove ramekins from the hot-water bath. Place on a wire rack for 30 minutes. Cover with cling film and chill for at least 2 hours (or up to 3 days) before serving. For the caramel, add the caster sugar and water to a steel pan, dissolve the sugar without stirring. Swirl the pan from time to time. Once the caramel turns amber, pour immediately onto a silicon mat and leave to cool completely. In a mini food processor crush the caramel to create sugar crumbs. Set the grill to high then sprinkle a layer of the sugar crumbs onto the crème brûlée. Place under the grill for 30 seconds to re-melt the sugar. Garnish with berries and serve immediately.
EN O N T H EY M UM MU Y
Fudgy Chocolate Brownies Prep 5min
Ready In 40min
Brownies come in different kinds of shapes, sizes and flavours, but if there’s one thing I’m certain about, it’s that everyone loves a good brownie. I’m a huge fan of fudgy brownies, rich dense bars filled with chocolate in the centre whereas some prefer cakey brownies that are lighter and fluffy in texture. Whichever you prefer, it’s important to try them all.
SERVING SUGGESTIONS • • •
DIRECTIONS 1.
2.
INGREDIENTS • • • • • • • •
170g Dark Chocolate 120g Butter 180g Sugar 3 Eggs 60g Unsweetened Cocoa Powder 1 Tsp Instant Coffee A Pinch Sea Salt 140g All purpose
Vanilla Ice cream Melted Chocolate Raspberries
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3.
Preheat your oven to 165˚C or 170˚C Fan assisted. Grease an 8x8 inch square baking pan and dust with flour. In a heatproof bowl melt chocolate and butter in a double boiler set over a pot of simmering water, stirring until smooth. Once melted carefully, remove from the heat and whisk in sugar while chocolate mixture is still warm. Whisk in one egg at a time, until combined, then repeat the process until all the eggs are incorporated. Next, whisk in cocoa powder, coffee and salt. Fold
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in the flour until combined. Pour the brownie batter into the pan evenly spreading it out then bake for 30-35 minutes until a toothpick inserted into the centre comes out clean. Cool for at least 15 mins on a wire rack while still in the pan. With a small knife gently wedge the edges to release the brownie. Then flip it over and cool completely on a wire rack. Cut into squares and serve as desired.
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Y UR M N W MFYA Q
NRW 2019 We promised you a Yummy 2019 and we’re starting it off with Nairobi’s annual celebration of all things food, drink and dining out. With over 50 participating restaurants, this year you just might be able to eat at them all. Here is everything you need to know in a nutshell.
WHAT
Nairobi Restaurant Week is a ten-day celebration of our growing gastronomic culture. WHY
Never been to a certain restaurant before because you were worried you couldn’t afford it? This is your chance to try out all the places you’ve been dying to go to. Take advantage of all the amazing meals and deals the city has to offer. WHEN
It will take place from 28th February to 10th March with each restaurant offering lunch and/or dinner. WHERE
There are over 50 different restaurants participating this year. The best way to find out who they are and what they are offering is to download the EatOut app, browse through the menus and see which menus tickle your taste buds. HOW
Go onto the app, choose a restaurant with a menu that you think you might enjoy and whose price you’re comfortable with then book your table. It’s that simple. WHO
With prices ranging from Kshs. 1400 all the way to Kshs. 5,000, there is something for everyone. So get booking and try out different menus. You just might find your new favourite restaurant.
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How to Hack
NRW 2019 MAKE RESERVATIONS AHEAD OF TIME.
Nairobi Restaurant Week is very popular and reservations fill up quickly. Call as far in advance as possible to ensure you get a table at your preferred restaurants. CREATE A GAME PLAN.
This is key especially if you plan on eating at a restaurant that is out of your area. Check traffic to make sure you get to the restaurant in time for your reservation. CHECK OUT THE MENU.
Most, if not all, restaurants list their menus on the EatOut website and on their social media pages. Take a look ahead of time to get an idea of the available meal choices and what you plan on ordering. STICK TO THE PLAN.
Remember that since the menus are at a fixed price, substitutions are generally not allowed. You don’t want to get there and realise that the dish you were looking forward to contains something you can’t eat! GO FOR LUNCH.
If you go during lunch, you have a better chance of missing the crowds that generally accompany Nairobi Restaurant Week. Plus, the lunch options tend to be cheaper so you can save money and still get the fine dining experience. DON’T FORGET THE DRINK.
In addition to the base price for your meal, you still need to factor in beverages to determine approximately how much you will spend on your dinner. If you plan on getting wine or beer with dinner, your bill may be significantly larger than expected. TRY SOMETHING NEW.
Instead of sticking to your “Old Faithful” menu selections, think outside the box and order something you wouldn’t typically try. Even better, if it’s within your price range, try a new restaurant. TIP WELL!
While the meals are discounted, your server is still doing just as much work to wait on you as they would with a regular meal. Remember to leave a generous tip to show that you appreciate their hard work!
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Y UR M N W MGY U I D E
Your Guide to
Cafes
NAIROBI RESTAURANT WEEK
THE ARBOR James Gichuru Road, Lavington The Arbor is an eco-friendly garden cafe with an eclectic selection of food and also a marketplace in a tranquil garden setting. From their cocktails to their bites to their mains, they’ll cater to all types of palates. ART CAFFE All Branches NRW is a great chance for you to explore the food and drinks at all Artcaffe branches which each have their own distinct twist. Soak up the sun at the Lavington branch as you enjoy their lunch menu, enjoy a pre-dinner cocktail at the Westgate branch or leave with a box of cookies from the Art Bakery at whichever branch you choose to go to. MUGG & BEAN Village Market, Gigiri Lunch Menu @ Ksh.1,500, Dinner Menu @ Ksh.2,500 and a complimentary glass of wine This South African restaurant has made it’s way to Kenya. Besides coffee and snacks, you can dig into an impressive dish called the Pit Boss BBQ grill or the Big Daddy burger. Check out their drinks menu for refreshing smoothies and slushies. WILDLY COFFEE Nairobi National Park, Lang’ata Lunch Menu @ Ksh.2,500, Dinner Menu 2,500 This coffee house, located at the Nairobi National Park, boasts of a delicious menu, a wide array of cocktails and beers. Try something new this NRW by trying out their continental and international cuisine.
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International
CIPRESSI ITALIAN RESTAURANT 42 School Lane, Westlands Their casual ambience and the extensive menu will take you on a culinary trip to Tuscany. The 2-star Executive Chef has crafted delightful dishes such as Mezze Maniche alla Luciano Pavarotti, which you must try. CAFE MAGHREB @ SERENA HOTEL Processional Way, CBD Dinner Menu @ Kshs. 4,200 If you haven’t tried their Friday seafood night then NRW is the perfect excuse to go and
N R W YGUUMI M DE Y feast on lobster tails and jumbo prawns grilled to perfection. Lovers of sushi will find some at their salad bar along with other accompaniments. Enjoy your dinner as you take in the Moroccan inspired decor with your complimentary welcome drink. MERCADO Kenrail Towers, Westlands Lunch Menu @ Kshs. 1,300, Dinner Menu @ Kshs. 2,300 and a complimentary glass of wine This Mexican kitchen and bar offers cuisine that will transport you to Mexico. Delight in their simple offerings such as shrimp tacos, halloumi fries and chicken quesadillas but don’t let the names fool you. Each dish is full of flavour and will have you do a little happy dance as you sip on a cocktail from their extensive drinks menu. NYAMA MAMA Delta Towers, Westlands Lunch Menu @ Ksh. 2,500, Dinner Menu @ Ksh.3,500 Find out what all the fuss is about by grabbing a meal at any of Nyama Mama’s outlets. Nairobi has crowned Mama queen of preparing home-style dishes with a modern eclectic twist. Some dishes include chapati wraps to Mama’s stews and flavourful sides. Indulge in some nostalgia with our sharing platters and signature cocktails served in iconic metal cups.
VENTANA RESTAURANT The Bidwood Suites, Lower Kabete Road Lunch Menu @ Kshs. 1,800, Dinner Menu @ Kshs. 2,500 Enjoy a unique mix of cuisines including a wide range of vegetarian options at this upscale gastro-pub. The menu includes appetising Italian, Levantine and Indian options. The decor is a mix of jazz fusion and African glass art with hints of Moorish culture as well. Go for a heartwarming meal with family and friends.
BALUBA @ MÖVENPICK HOTEL AND RESIDENCES Mkungu Close, Westlands Dinner Menu @ Ksh. 3,950 Baluba, Mövenpick’s all-day dining restaurant, offers varied cuisine and sumptuous flavours of the world. Enjoy mouthwatering delicacies at buffets and live cooking stations, complemented with an à la carte menu that features international dishes and local ingredients.
Hotel Dining
EAGLE’S STEAKHOUSE Ole Serani, Mombasa Road Featuring aged steaks that are handselected for their quality and the finest fresh seafood brought in from Kenya’s coast, as well as mouth-watering vegetarian options, the Eagle’s menu is sure to delight. The delicious food and extensive wine list is complemented by incredible views, making for a memorable experience whether you’re celebrating a special occasion or just enjoying a quality meal.
ATRIUM BRASSIERE Double Tree by Hilton, Ngong Lane Lunch Menu @ Kshs. 2,500, Dinner Menu @ Kshs. 3,500 Atrium is an all-day dining restaurant that offers a culinary experience at its best with savoury local and international cuisines. Spread out over the ground floor, the restaurant has an outdoor terrace overlooking the swimming pool giving you a view as you enjoy your meal.
GALAXY @ EKA HOTEL Mombasa Road, Nairobi Lunch Menu @ Kshs. 2,500, Dinner Menu @ Kshs. 5,000 The dining experience at Eka’s Galaxy Restaurant provides guests with a taste of a broad selection of international and local cuisine. The restaurant overlooks a swimming pool. It is also the ideal spot to enjoy well-selected breakfast buffets and all-day à la carte snack dining. HARVEST @ TRADEMARK HOTEL Limuru Road, Gigiri Dinner Menu @ Kshs. 5,000 Inspired by a Kenyan’s true love for meat, the open grill Brasserie focuses on farm fresh ingredients carefully paired together to take you on a true culinary journey. The
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Y N UR M W MGY U I D E restaurant also features a curated selection of wines from all around the world JIKO @ TRIBE HOTEL Market Road, Gigiri Dinner Menu @ Kshs. 5,000 This NRW, enjoy this glamorous and sophisticated feel of Tribe Hotel as you enjoy dishes from Jiko’s contemporary international menu with vegetarian options as well. Select a wine to pair with your meal from their exclusive wine list highlights then treat your taste buds to a well-crafted dessert afterwards. LARDER @ RADISSON BLU HOTEL Elgon Road, Upperhill Menu @ Ksh. 5,000 Order a plate of an international favourite or try a distinctly Kenyan speciality, such as slow-roasted local meats or a traditional fish stew. The Larder is open all day and welcomes guests with its warm lighting, charming and intimate ambience. LIVE INN @ PARK INN BY RADISSON Waiyaki Way, Westlands Lunch Menu @ Kshs. 1,800, Dinner Menu @ Kshs. 2,200 Live Inn is the perfect place to savour delicious local and international cuisine and a selection of the finest wines. Enjoy high-quality dishes and excellent service. Their simple yet smart award-winning architectural design
provides the best ambience to enjoy sumptuous delicacies and excite your taste buds. THORN TREE @ SAROVA STANLEY Junction Of Kenyatta Avenue and Kimathi Street, CBD A legendary open air, bistro-style pavement café, Thorn Tree Cafe offers a remarkable dining experience in the central business district. It has a deli counter, serves pizzas from a wood-fired oven, fresh juices, beers, the widest range of coffees and a varied menu. PANGO BRASSERIE @ FAIRVIEW HOTEL BISHOP ROAD, CBD Lunch Menu @ Ksh.2,000, Dinner Menu @Ksh.5,000 The Pango Brasserie has established itself as Nairobi’s top lunch and dinner venue. With it’s underground wine cellar, romantic ambience, quality service, classy food presentation & excellent taste, Pango is in a class of its own. If you’re looking for a restaurant to celebrate a special occasion, Pango is a perfect choice. UTAMU @ IBIS STYLES Rhapta Road, Westlands Lunch and Dinner Menu @ Kshs. 2,500 Enjoy a selection of continental cuisine served a la carte while you enjoy the view. Choose between the patio or terrace seating with heaters to beat any night time chills.
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N R W YGUUMI M DE Y
Continental
BONHOMIE The Concord Hotel & Suites, Parklands, Nairobi Lunch Menu @ Ksh.1,750, Dinner Menu @ Ksh.3,200 From the good-natured staff to the tantalizing array of contemporary continental gourmet dishes, you are sure to feel at home with family and friends as you dine in this vibrant, light & airy terrace atmosphere of The Bonhomie. DARI RESTAURANT Ngong Road, Karen Set in the heart of Karen, the family-owned Dari Restaurant features a cosy bar, lounge and a scenic restaurant while presenting you with classic, exciting international and local cuisine. Their restaurant set up makes sure you’re surrounded by lush trees, green grass and the occasional deer! J’S FRESH KITCHEN AND BAR Muthangari Drive, Westlands Lunch Menu @ Ksh.2,400, Dinner Menu @ Ksh. 4,800 At J’s Fresh Bar and Kitchen the ambience is chilled out and they often have great live music which makes the experience even more forgettable. They also have a great selection for alcoholic beverages. J’S KAREN ROOFTOP Karen Close, Karen Lunch Menu @ Ksh.2,400, Dinner Menu @ Ksh. 4,800 If you’re curious, check out J’s new rooftop location in Karen and make sure you try their chocolate fries on their menu exclusive to this location. Try their new cocktails as well as you enjoy the view and chilled ambience. KAREL T LOUNGE Village Market, Gigiri Lunch Menu @ Kshs. 2,200, Dinner Menu @ Kshs. 3,500 Karel T-Lounge will offer you an outgoing, sprightly and fresh experience. The terrace is the ideal place to spend your evening, with have food drinks and a good time! Dig into a mix of continental dishes with vegetarian options. MAMA ASHANTI Muthangari Gardens, Lavington Lunch Menu @ Kshs. 2,300, Dinner Menu @ Kshs. 2,750
At Mama Ashanti’s you will find only the best of West African food, specializing in recipes from across West Africa. Their drinks and cocktails are crafted and freshly prepared with our selection of wines picked to pair perfectly with your meal to complement your experience. MEDITERRANEO 9 West, Ring Road Road Parklands, Westlands & United Nations Cresent, Gigiri Lunch Menu @ Kshs. 2,400, Dinner Menu @ Kshs. 4,000 With freshly baked bread served as you sit down, menus that accommodate multiple courses as easily as a quick lunch and an exclusive wine list to fit any taste, Mediterraneo thrives on the simple thrill of good food and drink. Try their carefully curated wine list is also mostly drawn from Italy, with other select bottles from vineyards spread across the world. NEWS CAFE Westlands, Gigiri, Karen, Kilimani News Cafe serves world class food offerings and premier beverage choices in a contemporary and vibrant atmosphere. Their attention to detail is reflected in the amazing food they serve. OCEAN BASKET The Oval, Westlands & The Hub, Karen Lunch Menu @ Ksh.2,500, Dinner Menu @ Ksh.4,800 Seafood lovers know they are sorted at Ocean Basket with its wide array of fresh and simple dishes. Spoil yourself with their one of a kind prix-fixe menus for the city’s biggest celebration of food which is bound to leave you craving for more. SEVEN SEAFOOD & GRILL ABC Place, Waiyaki Way Lunch Menu @ Ksh.2,500, Dinner Menu @ Kshs. 4,200 Complimentary alcoholic/non-alcoholic drink You can’t go wrong with the array of oysters, lobsters and prawns, delivered daily and expertly prepared at Seven Seafood and Grill. Meat lovers will find Kenya’s finest beef steaks hand-cut, carefully aged and masterfully grilled waiting for them here.
TALISMAN 320 Ngong Road, Karen Lunch Menu @ Ksh.2,500, Dinner Menu @ 3,500 and a complimentary house cocktail The Karen-based restaurant serves up a delightful fusion of European, Pan-Asian and African cuisines. With their hallmark greenery and fresh air, they have made every effort to create an ideal ambience, complemented by distinguished service from their cordial staff. TAMAMBO KAREN BLIXEN Karen Road, Karen Lunch Menu @ Ksh.2,000, Dinner Menu @ 4,250 and a complimentary glass of wine Tamambo promises a variety of tantalizing dishes from brilliant burgers to mouthwatering desserts. Diners can choose the cosy, indoor restaurant with an adjacent terrace or the peaceful garden. Go to the bar for delicious cocktails, bar snacks and to catch sporting events. URBAN EATERY PWC Tower, Chiromo Road Urban Eatery consists of four different kitchens; a frozen yogurt counter and a signature bar, with menus spanning from tasty early morning bites to more substantial evening feasts. The high design and contemporary space brings together trendy dining which you can bask in as you enjoy your meal from their NRW menu.
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Y UR M N W MGY U I D E Restaurant 88 within Villa Rosa Kempinski. Don’t let the short and simple menu fool you. All the dishes are bursting with flavour made by the experienced Chef de Cuisine, Chef Wu. TIN TIN RESTAURANT Kenyatta International Conference Centre, Harambee Ave Lunch Menu @ Kshs. 2,500, Dinner Menu @ Kshs. 4,500 You can’t miss out on Tin Tin’s exceptional and eclectic mix of African, Indian and Chinese cuisine. There’s clearly something for everyone and you might just end up going for lunch and staying for dinner just so that you can taste everything they have to offer.
Arab/Indian East Asian
ASIAN GARDEN Warwick Center, Gigiri Asian Garden offers Japanese, Korean, Thai and Indo-Chinese dishes that will have your mouth watering even before your plate is placed in front of you. If you have always been curious and wanted to know what they serve, head down to Warwick Center and try out their NRW menu. PAN ASIAN YAO United Nations Avenue, Gigiri Lunch Menu @ Ksh.2,500, Dinner Menu @ Ksh.3,500 Mr Yao’s passion for travel and culture continues to come alive through the must-taste fusion philosophy of South East Asia. Fresh ingredients, handcrafted dishes and spices come together in communal dishes. RESTAURANT 88 Villa Rosa Kempinski, Chiromo Road Dinner Menu @ Ksh.4,950 and a complimentary glass of wine Savour the flamboyant flavours of Sichuan at
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BUKHARA BY HAANDI Mwanzi Road, Westlands Lunch Menu @ Kshs. 1,800, Dinner Menu @ Kshs. 2,000 Bukhara is famous for its tasty Indian cuisine and the exemplary service provided to their esteemed clientele for over two decades. Their speciality menu offers a variety of vegetable and meat dishes. Try the delicious kebabs, daal bukhara, chicken curries, and home-style dessert. MEZZÉ Four Points by Sheraton, Hurlingham Dinner Menu @ Kshs. 4,500 Mezzé on the Deck is the place to dine in Nairobi. Serving a wide variety of Mediterranean, Arabic and Tapas, it is the ideal spot to dine with stunning views of the Hurlingham suburb. The newly renovated restaurant features comfortable ‘ocean themed’ sitting and a wider variety dishes on their new menu. TAMBOURIN Villa Rosa Kempinski, Chiromo Road Dinner Menu @ Ksh.4,950 and a complimentary glass of wine
N R W YGUUMI M DE Y Tambourin is a rooftop Lounge and Restaurant designed to offer the most unique dining experience to guests. Tambourin focuses on a Levantine dining experience offering delicacies from the regions of Israel, Jordan, Lebanon, Palestine and Syria. Guests can relax to the sounds of ambient music, and enjoy shared Mezze platters in the comforts of Majilis - style cabanas. Tambourin is the perfect venue for sundowners, watch the world famous African sunset as you sip a cocktail and wind down after a busy day. THE MAYURA Westlands, The Hub Lunch Menu @ Ksh.1,500, Dinner Menu @ Ksh. 2,000 When you first take in the exquisite decor at Mayura, you will think that is the best part about the spectacular theme-based restaurant. But that is before you taste their food. The menu is traditional classic with modern fusion and the master Indian chefs ensure true authentic flavor. From hello to goodbye, Mayura maintains the highest standards of quality service. ROYAL KITCHEN Pride Inn, Westlands Road Lunch Menu @ Ksh.2,000, Dinner Menu @ Ksh.2,500 If you are looking to enjoy a casual meal in a quaint, warm atmosphere then Royal Kitchen is the place for you. Whether it’s a light lunch of fresh salads, meaty sandwiches and delicious pastas, an aromatic cup of tea or a moreish lunch of mouthwatering Indian and Chinese delicacies, Royal Kitchen is always ready to offer you a memorable dining experience
Wine, Bar, Grill
360 DEGREES ABC Place, Waiyaki Way 360 degrees Artisan Pizza is an upscale casual restaurant serving authentic woodfired Artisan Neapolitan Pizza in a warm and lively modern atmosphere that includes modern wood taupe and ochre interiors. BREW BISTRO Fortis Tower, Westlands Any 2 large bowls at Kshs.1,400 and any large bowl + the dessert bowl at Ksh.1,400
Brew Bistro is more than just its burgers and beer. Switch it up this NRW by trying out their `brew bowls’. They are packed full of goodness. Enjoy them with family, friends and with a sense of of deep gratitude and satisfaction. PICAZZO RESTAURANT & LOUNGE The Hub, Karen Lunch Menu @ Ksh.1,500, Dinner Menu @ Ksh.2,500 This spacious restaurant specialises in Spanish cuisine, Tapas and a variety of international delicacies. Picazzo offers modern cuisine, a carefully selected menu to excite your taste buds and an elaborate wine list, cocktails and original Spanish sangria. TAPAS CEVICHE BAR Westgate Mall, Westlands With its rustic feel with dark wood, patterned tiles lining the walls, and warm earthy red floors, Tapas Cerviche Bar is tan inviting space offering only the finest range of wines, tequila and cocktails. Tapas stays true to its name incorporating a wide range of cazuelas, pinchos and cosas de picar delicacies including vegetarian, seafood and meat dishes to fill any appetite.
THE TAVERN BAR AND GRILL The King’s Post, Rhapta Road Dinner Menu @ Ksh.3,000 and 2 complimentary cocktails This gem is comfortably situated within The King’s Post along Rhapta Road. If you’re looking for something intimate, sit downstairs by their artificial fireplace and enjoy the cosy seating. Upstairs, their rooftop seating offers fresh air and great views as you sip on your post-meal cocktail. SIERRA BURGER AND WINE Muguga Green, Westlands Dinner Menu @ Ksh.3,500 Sierra’s Chef Allan Murungi loves the challenge of charming his guests with finger-licking food. The restaurant is an ideal place to unwind and enjoy high-quality beef made as ordered with an extensive wine list and a few exotic cuts and breed of animals available.
Find all the menus on eatout.co.ke
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Yes Chef!
J’s Executive Chef Rami Saloum shares his recipe for Rhubarb Crumble, perfect for a hot day or when you just need that pick me up that only dessert can do!
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P H O T O B Y PAT R I C K G I TA U
YU C HM E FM YC O N F I D E N T I A L
C H E F C O N F I D EYNUTMI M AL Y
INGREDIENTS Rhubarb: • • • •
Rhubarb sticks 1kg Lemon juice 3 ½ tbsp Brown Sugar 10g Cinnamon powder 20g
Crumble: • • • •
Plain flour 165g Sugar 165g Unsalted butter 165g Cinnamon powder 15g
Hot custard: • • • • •
Full-fat milk 600ml 1 vanilla pod 3 egg yolks Caster sugar 25g Corn flour 10g
METHOD: Rhubarb: 1. Wash and cut the rhubarb. Then add the sugar, lemon juice and cinnamon powder and mix. Keep it for 30 minutes in room temperature then place in a baking tin. Custard: 1. Heat the milk with the vanilla pod until just boiling, Mix together the egg yolks, sugar and cornflour in a bowl to get a smooth paste, Pour the milk into the paste and stir well. Strain the mixture back into a clean saucepan and, stirring constantly, cook gently until the custard thickens Crumble: 1. Keep the butter at room temperature then add sugar, cinnamon powder and then the flour. Keep mixing till the crumble forms. 2. Once ready, place the crumble on top of the rhubarb, and bake in a preheated oven for 30 minutes at a temperature of 180c. 3. For the first 15 minutes, bake covered with aluminium foil then remove and continue baking for another 15 minutes. Serve warm with ice cream and the hot custard.
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ART OF SHARING
the art of sharing
PHOTO BY PETER NDUNG’U
ART OF TABLING
Food brings people together, we’ve heard that hundreds of times over and it still remains true. To celebrate this, we picked 3 restaurants that embody the feeling of sharing. Restaurants where hands clumsily bump into each other, family members call out to each other on opposite sides of the table to ‘Pass the salt!’ and where the only rule is that everyone leaves happier and fuller than before.
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PHOTO BY WILLIAM NAMUKS
ART OF SHARING
The Bazaar by Khazanah at Warwick Centre, Gigiri Indian cuisine representing the colour, life and energy of the streets of India
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PHOTO BY PETER NDUNG’U
ART OF SHARING
Tambourin at Villa Rosa Kempinski, Nairobi Levantine cuisine that transports you to the heart of the Middle East
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PHOTO BY WILLIAM NAMUKS
ART OF SHARING
Fonda NBO at Rosslyn Riviera, Rosslyn Mexican food with a rich history and a story to tell.
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SWEET SPOT
To all the Desserts I’VE LOVED BEFORE
In this month of love, food blogger Ekta Patel shares her top 4 picks for desserts you can (but don’t have to), share with that special someone
URBAN EATERY
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SWEET SPOT TIRAMISU – URBAN EATERY A veteran among coffee desserts, the tiramisu is an Italian classic layered with coffee soaked ladyfingers, luscious sweetened mascarpone cheese, and refined cocoa powder. This one from Urban Eatery is airy and indulgent in the same cup! The espresso flavour flows through the layers seamlessly with the perfect amount of cocoa to round it off without overpowering the dish! They give you two portions per order, which is perfect because you won’t want to share this with anyone! PICASSO – BREW BISTRO NGONG ROAD Known for its draft beer and Friday nights, Brew Bistro is making a name for itself in the foodie-verse too! The Picasso is truly a masterpiece on a plate! The variations in texture, flavour and chocolaty goodness will blow your mind. It is an eye-popping tongue-pleasing mix of dark chocolate, white chocolate, strawberries, blueberries, mint, truffles, macaroons and chocolate mousse finished with a gastronomic spectacle of smoke and ice! The best part about this dish is that the chef comes to your table to “paint” it with you! It’s not just a dessert, it’s a dessert lover’s dream come true!
LAVA LATTE
NUTELLA CREPES – LAVA LATTE French crepes can be enjoyed sweet or savoury depending on your preference. This cute little café, tucked away along State House Road took me by surprise. Lava Latte has taken the Nutella crepe and elevated it to sweeter heights with candied tangerine and fresh, tart raspberries. A crepe on its own is traditionally savoury but the layers of silky Nutella, candied fresh fruit, chocolate sauce and powdered sugar turn these fluffy crepes into little love filled parcels of deliciousness. THE VIEW, MÖVENPICK
P H O T O G R A P H Y B Y E K TA PAT E L
CHOCOLATE FONDUE – THE VIEW, MÖVENPICK HOTEL Indulge your senses as you take in 360-degree views of Nairobi from the 24th floor of the Mövenpick Hotel while slurping on some smooth, rich and warm milk chocolate fondue. Mövenpick, synonymous with its international standards and Swiss heritage, brings to Nairobi the combination of melted chocolate and fresh fruit in its purest most romantic form! It sounds deceptively simple yet entices all the senses pairing velvety chocolate that’s made in house with colourful, fragrant and textured fruit. Instagram @theektapatel Vlog - @notjustafoodiereview
BREW BISTRO
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YU T RM I EMD Y & T A S T E D
ABOUT THYME
Let's Talk ABOUT SEX
Just kidding. I mean, we could… But I’d rather talk about love. This season of love I want to highlight some of my favourite places to celebrate the many different forms of love.
P H O T O B Y TAT I A N A K A R A N J A
BARISTA & CO
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SANTORINI-VM
T R I E D & TYAUSM TM ED Y SPECIAL OCCASION $$$ For dates where you’re celebrating a promotion, a birthday, or successfully watching every new episode of your favourite TV series together.
salted caramel popcorn sundae. Is a date even a date if it doesn’t end in (or solely revolve around) dessert? Wherever you choose to go for your mains, you can count on About Thyme for dessert.
HARVEST RESTAURANT Nothing affirms your choice of dining establishments like a table of adults next to you exclaiming in childlike glee at being back at Harvest and being able to order their burger. This open-air brasserie recently added a special grill menu with mains like 320g rib eye steak and grilled prawns. Each dish is accompanied with two sides and I cannot recommend the triple cooked fries with truffle mayo and sweet potato mash with feta and coriander pesto enough. This is the kind of meal you’ll end up discussing with your date on the ride home. Pro tip: order a steak, have your date order a seafood grill item and share.
SIERRA Sierra is a perfect blend of casual and classy. They’re known for their gourmet burgers with enough moody lighting to give it a New York brasserie restaurant feel. My personal favourite branch is the one in Rivaan Plaza in Brookside. Order two burgers and share a bottle of award-winning wine on the balcony on a warm summer’s’ night.
45 DEGREES KITCHEN Located on what used to be a chicken farm in Garden Estate, the fine-dining 45 Degrees Kitchen offers a tasting menu (with or without wine) and an a la carte menu. If it’s a really special occasion, I strongly suggest ordering the four-course tasting menu; the experience truly is exceptional. The menu is based on American dishes with influences from French and Italian cuisine. All the ingredients are locally and organically sourced. You can taste the love that goes into each dish. Their flourless chocolate cake is hands down the best that I have ever had.
BARISTA & CO This small coffee shop looks like something out of a Pinterest board, in a good way: exposed bulbs, succulents and coffeemaking gadgets decorate the space. There’s such a personal feel to the service here that you can sit back and relax as you people watch with your date.
SHOWING APPRECIATION $$ For dates where you’re comfortable enough with the other person that when they mention there’s spinach in your teeth, it doesn’t lead to a day’s worth of texts with your friends analyzing the situation.
FIRST DATE $ For when you want to make a good impression but keep it casual while having just enough to talk about without too much awkwardness and the opportunity for a natural exit, you know, just in case.
CONNECT COFFEE The Chiromo Road location of Connect Coffee recently opened up their rooftop with comfortable bean bag seating, warm blankets and views of Westlands. If your date is going well and you feel like you’d want a break from the bustle of the downstairs, head up with your Romeo blend vanilla latte and do an internal fist pump that it’s going so well.
ABOUT THYME
HONOURABLE MENTIONS: For when you’re not 100% sure what ‘this’ is, so you go for a little bit of everything.
TAPAS This Spanish tapas restaurant in Westgate has the best cocktails in Nairobi. There, I said it. Plus, they’ve got great service and delicious food to back it up. If you start to get a bit heady over the happy hour sangria, order a round of tapas. My personal favourites are: chorizo in red wine sauce, grilled smoked eggplant, tuna avocado ceviche and it’s not a meal at Tapas without an order of churros. ABOUT THYME About Thyme has a great brunch and dinner menu but what makes this place really special is the dessert menu. Their desserts constantly impress from their sticky date pudding (my personal favourite) to their
SIERRA
VILLAGE MARKET FOOD COURT You’ve been texting, there’s the occasional flirtatious emoji usage and there seems to be chemistry. Unfortunately, you’re still not quite sure where your relationship stands then look no further than the new Village Market food court. Let your stomach guide you with options like oysters and wine from Off The Rocks, ramen from Pocha 254 or chicken wings and a big slice of cake to share from Mugg & Bean.
VILLAGE MARKET
soni.side.up
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YU H OM MM E YG R O W N
W GATHER ROUND AND SHARE In this issue, mother, food lover and founder of @Greenspoon Juliet Kennedy shares her thoughts on comfort and the difference a well-cooked meal can make.
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hen seemingly inexplicable events turn our world upside down and emotions such as outrage, fear, anger, sadness and despair mix into a kind of burning cauldron in our gut, food can become both sickening and comforting. When you’re on the periphery of that, and you want to comfort those involved, food can be an amazing vehicle to bring people together around something nourishing and communal. Bread has always been something we tear and share amongst friends, family and strangers. As a staple, it’s been emotive. Bread has caused riots through the centuries and brought enemies together over the same table. So my recipe this month centres around the best garlic bread you’ll ever have, paired with a warm, comforting stew that doesn’t require much fuss. As you knead the bread, push away all the anger and pain, and pull in positivity and energy; you can imbue this bread with the goodness you and your friends need. Watch it grow, change in shape and then slather it greedily with butter and garlic, and place it in the oven to brown and swell into something utterly divine. In contrast, the stew needs very little attention. In the beginning, sure – you’ll need to work on browning your brisket, and at the end, you’ll need two forks and strong arms to pull the meat – but in between it will sit in the oven or on the stove, happily simmering for hours whilst you work on the bread. Serve with a simple green salad from the garden or if it’s the evening and you feel like cooked veggies, do an easy green bean salad with sesame seeds and an olive oil and lemon dressing. With these bold flavours, make sure you have a large glass of something red and delicious to accompany your taste fest – I recommend Hesketh Small Parcels Cabernet Sauvignon or the Trumpeter Malbec. If you’d like something slightly sweeter, try our California Roots Cabernet Sauvignon.
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Mix the flour, yeast and salt in a bowl, and 2 tbsp olive oil with 300ml hand-hot water, in a jug. Pour the liquid into the dry ingredients and mix to a smooth dough – first with a wooden spoon, then your hand. Knead the dough for 10 minutes until super-smooth and very elastic (or for 5 minutes in a stand mixer). Put back into your cleaned-out bowl, cover with oiled clingfilm and leave to rise at room temperature until doubled in size. Meanwhile, put the mozzarella balls in a sieve, break them into fine pieces and squeeze out as much water as you can. Leave in the sieve until the bread has risen. Put the mozzarella into a food processor with the butter, parmesan, garlic, parsley, basil, oregano and some seasoning. Whizz until smooth. To assemble the loaf, line the base and ends of a 900g loaf tin with one long strip of baking parchment. Using half of the dough at a time, roll out on a lightly floured surface until it stops shrinking back and is a big square, with each side roughly three times the width of your tin. Using kitchen scissors, cut the sheet of dough into 9 smaller squares – each square should be roughly the same size as the end of your loaf tin – roughly is the keyword, the rougher it is, the better the end result will be. Put aside a couple of tbsps of the garlic butter, then spread half of the rest over each piece of dough. Stack the pieces on top of each other like a tall sandwich, then lift into the tin so the stack is on its side – it should fill roughly half the length of the tin. Balance the tin against a jar or something, so the layers don’t fall apart and stay stacked at one end. Repeat with the other half of the dough,
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and lift the second stack carefully and sandwich it with the first to fill the tin. Sit the tin back on a flat surface, cover loosely with oiled clingfilm, and leave for 20-30 minutes at room temperature until the layers have started to rise out of the tin and puff. Heat the oven to 180°C/fan 160°C/gas 4. Bake the loaf for 40-45 minutes until the loaf has risen, golden and crispy on the top and sides. Brush the top with the remaining butter, or leave it for dunking when you serve the bread. Leave the loaf to cool for 30 minutes in the tin, then carefully lift out onto a board, and let everyone tear slices off.
FOR THE BRISKET: • 1kg piece of Well Hung Butcher brisket • 2 bay leaves • 4 peppercorns • 1 finely chopped onion • 2 cloves of finely chopped garlic • 2 grated or finely chopped carrots • 1 stalk celery, finely chopped • 1 large tin of tomatoes • 1 large glass of red wine • 500ml Shamba Culture beef bone broth • 1 tbsp Worcestershire sauce • 2 squares 90% Absolute Single Origin Congo dark chocolate to finish • salt and pepper to taste, parsley to garnish 1.
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Start with a smidgen of oil in your casserole dish or sufuria. Turn up the heat. Place your defrosted piece of brisket in and brown all over. Once browned, remove from the heat and add alittle bit of oil. Turn the heat to medium. Add your onions, followed by the garlic, carrot and celery, and allow to soften. Then add the brisket back in together with the wine. Reduce the wine and then pour in the beef broth or stock, tomatoes, and Worcestershire sauce. Bring to a very gentle simmer and place the lid on. At this stage, you can keep it on the stove at a very low heat, or you can move it to the oven at 180°C. Leave to cook for around 4 hours, giving it a stir from time to time. After four hours, give everything some time to cool before removing the meat from the pan. Put it on a board, grab two strong forks, and shred the meat. Return the shredded meat to the pan with the sauce. As you warm it again, add in the chocolate for a glossy finish. Serve warm with a garnish of parsley.
Yummy. Food. Drink. Life
PHOTOGRAPHY BY PETER NDUNG’U
FOR THE BREAD: • Twajenga whole wheat flour 500g, plus extra for dusting • Fast action yeast 7g sachet or 2 tsp • Salt 1½ tsp • Eliad olive oil • Brown’s mozzarella 2 x 125g balls • Brown’s unsalted butter 150g, softened • Brown’s Parmesan grated to make 3 tbsp • 5 garlic cloves, roughly chopped • Flat-leaf parsley ½ small bunch stalks discarded • Basil leaves if you have some • Dried oregano 2 tsp
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PARTY GUIDE
Party on with JUMIA PARTY The month of love is here but you shouldn’t be feeling pressure to swipe through Tinder to find someone special to spend your indoor Friday nights with. We’ve put together activities to help you and your friends enjoy weekends and live your best lives with Jumia Party. TIPSY TWISTER Once you have found a regular game of Twister at your local toy shop (or borrowed one from a friend), gather a modest amount of your friends and be prepared to show off the skills you have learned in the yoga class you have religiously been attending since the new year began! Try to keep from falling over as you giggle and struggle to follow the instructions. Whoever gets the farthest without toppling over wins!
SPEED DATING PARTY Collect as many friends as you like for this one. Give everyone a name tag at the door and let them mingle over snacks. Once everyone is relatively acquainted with each other it’s time to start the speed dates. The goal, however, is not to find a partner but to get to know one another better. Place a bottle in front of each couple, they have 7 minutes to make a cocktail for each other with ingredients you will provide for them. Everyone can either rate the cocktails or, to keep it simple, high 5 their partner if the cocktail was great. Either way, it will be fun.
NETFLIX AND DRINKS If Twister sounds like too much physical activity for you to be doing, then Netflix and chill with your single friends is the right way to go. Pick a movie you all love (and maybe even know all the dialogue of) and take a sip of your drink every time they say taboo words of your choice. It will be fun picking out subtle things you didn’t notice before, especially if it’s a chick flick. If that’s too ordinary pick a movie like Aquaman and take a sip every time Jason Momoa appears on screen shirtless.
COCKTAIL KARAOKE Take a page out of something that is really popular in South East and East Asian countries: karaoke. We all love to sing in the shower but it can be even more fun to sing to an audience that consists of more than your bathroom accessories. Make some punch and enjoy it as you belt out everyone’s favourite tunes. Make it more interesting by including props and turn it into a themed karaoke night. You’ll be guaranteed laughs all around as you try to hum the Game of Thrones theme song.
ART AND SIP This is a fun activity that you could do indoors or outdoors. All you need to do is pick your drinks of choice, your art supplies of choice and set up art stations for you and your guests. Pick something for everyone to draw as you all sip on your drinks of choice and listen to great music. In the end, you can compare art pieces. You never know who might be the undiscovered Picasso in your group!
GET KSH.600 OFF YOUR FIRST ORDER WITH THE CODE JPMARCH
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Y UI N W M EM YP I C K S
MASO CANTANGHEL VIGNA CANTANGHEL SAUVIGNON BLANC This Italian white wine from Trentino is perfect for that shared cheese platter. A good example of a Northern Italian Sauvignon Blanc. It is very aromatic and full flavoured. Lemon, tropical fruit, stone fruit on the nose with a little mineral backbone. It has a precise fresh palate that keeps on developing! Available from The Tasting Room. Call 0746439398 or email contact@ tastingroom254.com . Price 3,500
DUCHESSA LIA BARBERA D’ASTI 2016 This Italian red is paired well with pork or poultry. It has a nice ruby color. Aromas of red berries, pomegranate, hints of gravel on the nose. Medium body, medium tannins and medium acidity. Dark stone fruits, licorice, BlackBerry & cassis on the palate. It has a small kick & some spice. A well balanced, easy- to- drink red wine. Distributed by Cask & Barrels and available at Quickmart. Price 1,270
MONTECELLI BARDOLINO 2016 This Italian red is perfect for pasta with meat sauces. It has a great ruby red colour with hints of plumbs on the nose. On the palate, it has notes of black pepper and summer berries. Ideal for a relaxing evening. Available from Le Decanter ABC place. Price 1,100
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WINE C
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RIEFLE ALSACE RIESLING 2012 This 2012 vintage is one of the better vintages of this wine. Funny sweaty aroma with peach and hay notes. Fruit first then acidity kicked in with yellow flower flavors and quite nice grassy finish. Easy drinking and a good match with tuna or spicy food. Available from Le Decanter ABC place. Price 2,200
TERRE DEL FĂ–HN PINOT NERO This Italian Pinot Noir from Northern Italy has a beautiful aroma of strawberries, raspberries and a hint of smoke. It is well balanced and a beautiful companion to poultry meals. Light and delicate on the palate, it is an easy wine to bring to your dinner table. Available from The Tasting Room. Call 0746439398 or email contact@ tastingroom254.com Price 2,480
PHOTO BY BRIAN SIAMBI
CORNER
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WINE CORNER
ASK A WINO What is the difference between dry, sweet and semi-sweet?
WHERE THERE IS WINE...
Josiah Kahiu, our in- house oenologist, considers the importance of wine in social situations.
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ine for me has always been a drink that brings people together. From ancient Greek times, writers such as Euripides constantly sang about the magical powers of this drink. He once said, “Where there is no wine, there is no love”. Even during those ancient times, wine was associated with all the good things that life has to offer. For the Greeks, wine was seen as the supreme drink. It was a chance for society to sit, drink and chat - not a terrible way to spend your day. Moving forward to more modern times, Pilgrims and travellers knew that the only thing to bring to a party or festivities of any sort was this lovely purple drink. The party did not start until the wine had arrived. In fact, it has been said that wine was served at the first Thanksgiving. At first, drinking wine was not collectively considered a luxury product as we see it today. In ancient Greek and Roman times, even the poorest of the poor could afford their daily wine dose - talk about good priorities.
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In times such as these, where communication is such an important aspect, drinks like wine act as a social lubricant. Gathering around a table, sharing a meal and wine has always been the root of some of the world’s oldest spiritual traditions. A child or toddler at the dinner table can always lift their sippy cup of grape juice to toast your glass of wine - this is good communication. When we drink a glass of wine, it acts as a social lubricant due to its ability to make us feel looser, more relaxed and more open. When we talk about liquid courage, that’s what we mean. When meeting someone for the first time, or simply having dinner with friends or family, a bottle of wine is the ideal drink to bring people together and share. So the next time you are thinking about a drink for celebration, sadness, struggle, passion, existential life crisis or just general boredom, think of a bottle of wine -- it’s with you through all your ups and downs in life. To paraphrase Euripides, where there is wine, there is love!
New wine drinkers always struggle with these words. All they refer to is the level of residual sugar that the wine contains, that is, the amount of sugar that has been left after the grape sugar has been converted to alcohol. A wine is considered dry when all the sugar has been converted to alcohol leaving no or very little perception of sweetness on your palate. As for sweet wines, not all the sugars are converted to alcohol during the fermentation process. This is usually done by stopping fermentation at a certain stage. Semi-sweet or off-dry wines are the balance between both, they have some perception of sweetness on the palate. Interestingly enough, not everyone has the same sensitivity to sweetness on the palate. This is due to personal preferences and in some cases cultural differences. For example, Europeans and North Americans have different perceptions of sweetness with the latter often preferring slightly higher levels of sweetness. This is why wine can be technically described as dry but offer some levels of sweetness to certain individuals. The factors affecting this include things such as grape variety, or maturation techniques such as oak ageing. Oak ageing can impart flavours such as caramel or chocolate to the wine. The common perception is that people who like sweet wines are not knowledgeable about wine. This is not true, some of the best world class wines can be considered sweet - try a bottle of Sauternes if you have the budget for it. So an easy way to avoid confusion or offending people is to describe wines in terms of the style with words such as rich, fruity or floral or you could always use the term it is made in an off-dry style. KnifeWine
Y UA M M N MAY B O U T T O W N
THE ISLAND OF LOVE AND LIES What is it about Santorini Island that keeps lovers running there? The food? The women? Writer Jackson Biko goes to Santorini and ponders these questions for himself.
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o you want love? Go to Santorini Island, if you haven’t had a chance. It’s exactly how it looks like in the photos -but only if you pay more and stay in the right places. And why would you go all the way and stay with German backpackers in a hostel with only the view of a Greek boy tethering a goat against a wooden fence? If you are going to see Santorini, you should see it from the ringside seats. It’s more valuable. I stayed in a village called Oia, on the northwestern tip. It’s perched on top of a cliff with a breathtaking view over the volcano of Palia and New Kameni and the island of Thirassia. They have such romantic names that seem to have wings on them: Fira, Sigalas, Mykonos - names that have ice cream on them. Oia was a cluster of whitewashed houses, curved into the rugged cliff tops. The water was a shade of blue that looked like a lie. Luxury cruisers drifted over this sheet of blue. Everybody was gorgeous, I included. The women. My God. The women wore linen and had chins chiselled like ivory. All the
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men didn’t button the first two buttons of their shirts. And these were just the tourists. I didn’t get to see any of the famed good looking locals, the Greek gods and goddesses, the Prometheus’s and the Heras. (Hera in my mother tongue means “love”). The rooms were cave-like and tiny like most European houses but who cared to spend too much time in the rooms when there was a private jacuzzi outside hanging from the very lips of the cliff? There were tons of exorbitant designer shops, from which trendy Italian men with flowing white manes stood wearing expensive suede loafers without socks, selling a pair of socks for 40 - bloody - dollars. Everybody had a camera. And perfect teeth. (I excluded). On the main streets hawkers who were definitely not Greek sold selfie sticks because vanity is the bedrock of Santorini. The island dishes it. Santorini without vanity is like pizza without cheese. Talking of which, the food was expensive. Whisky even more expensive. You are paying for the name and the history and the view. You are paying for being lucky enough to be
there. Santorini assumes you have money. Crowds gathered in specific spots to stare at the sunset. The sunset for chrissake. Nights got windy and chilly. Restaurants filled up. Wine was poured. Laughter filled the island. Lovers flirted over candle-lights. Men made love with renewed passion at night, with a deep-seated focus to create a memory bigger than themselves. You can’t fight in Santorini. You can’t bicker. It doesn’t matter if you are right because in Santorini you are a lover first, then you are everything else. But a warning; you shouldn’t overstay because there is only so many cruises you can go for, so many restaurants you can eat in and so many sunsets you can ogle at. Five days is too long in Santorini. After the fourth day, you want to fall and impale yourself on the sword of Narcissus’s. Go for three nights and then get the hell out of that island before you start resenting the tourists and their bagful of vanity. Leave when your woman still has a starry-eyed look. Leave before you start thinking that you are right.
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HAPPY HOUR We all have regular spots where the drinks flow and after a couple of hours, the only thing that hurts is your feet and not your wallet. In the spirit of the new year, the Yummy Team decided to look for new and different places where the only familiar thing was that 4 pm to 7 pm happy hour time. From fun and quirky to simple and sophisticated, here are 3 bars with cocktails you can enjoy alone, sip with your partner or with friends.
HUNTERS
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T R I E D ANNI DG HT TA SLTI E FD E PERSIA LOUNGE Tucked away at the back of Thika Road Mall is Persia Lounge. The themed restaurant is popular for its cocktails to which they add their own homemade syrup. There’s no such thing as too much ice or too little liquor, you’ll find the perfect balance of both in their cocktails. Try the Persian Garden, a drink that comes served in a bucket on a patch of artificial grass. If you’re looking for some privacy, the booths at the back of the lounge are perfect.
PERSIA
PERSIA
TASHA’S CAKES & COCKTAILS This quiet and cosy cafe is nestled inside The Lofts in Kilimani. Warm lighting, fresh cakes and generously poured cocktails await you here. Elegantly named and generously poured cocktails will keep you warm as you enjoy the stillness of the cafe. Sit inside if you want to stay warm or grab your Kindle, sit outside and enjoy the breeze. You’ll be feeling like a 50’s movie star as you sip your cocktail by their glass window, enjoying the calm around you.
TASHAS
HUNTERS
PHOTOGRAPHY BY NAMUKS
HUNTER’S BAR Located at The Alchemist, this elevated gem is a great place to grab crafty cocktails made by Hunter himself. Try the spicy Tortuga if you love rum or go for the vanilla smoked cedar wood Smokey Joe that will have you looking for a cigar just to complete the vibe! The bar is just as eclectically decorated as its surroundings. Look out for the witty quotes above the cocktail menu and take a picture under their bar sign!
HUNTERS
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WILD CARD
Guide to SELF LOVE
Do you ever realise that when you’re not busy trying to beat work deadlines, you’re either trying to keep up with your social life or taking a nap? Well, us too. Here are some of our suggested activities for your solo dates as you seek to intentionally take time off and reconnect with your being. IF YOU LOVE MUSIC: Go for Jazz Beats & Boom Bap at Lava Latte You don’t have to have a date to enjoy live bands. Dress up or dress down, formal or casual shoes, how ever you choose to dress make sure it’s all about you. Small and intimate is the setting, all that’s left to decide is which seat you’ll be dancing in all night. Between the music and your chair moves, you won’t feel pressure to talk to anyone and can fully immerse yourself in enjoying a semi-quiet night out.
IF YOU WANT A DELICIOUS MEAL: Take a Cooking Class It’s the month of love so show yourself lots of love by learning to cook something you love. It doesn’t have to be complicated. Airbnb offers well-reviewed cooking classes by home chefs who will teach you how to cook your favourite Kenyan or Asian dishes. Maybe 2019 is the year you learn how to make chapatis and dumplings.
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IF YOU’RE LOOKING TO SPOIL YOURSELF: Take yourself on a Staycation You barely made it to February so you don’t have to break your bank trying to travel somewhere exotic. Step away from your neighbourhood and discover quaint getaways around Kikuyu, Kitisuru and Karen. Try out boutique hotels like Hob House or search on Airbnb for quirky places like The Brandy Bus. IF YOU’RE LOOKING FOR A LAUGH: Go for Open Mic Night at Geco Cafe You’ve sat through dates where the only thing you found funny was how much time you spent dressing up just to end up disappointed. Skip all the fuss and anxiety of pre-date prepping and take yourself for Wednesday Comedy Night at Geco Cafe and you’ll be sure to laugh the night away. No disappointment included. IF YOU WANT AN ADRENALINE RUSH: Go Bike Riding in Karura How many pictures of the waterfall in Karura Forest have you liked on Instagram? Maybe 2019 is the year you go down there and hire a bike at Kshs. 500. Solo biking will not only give you an adrenaline rush but is also a great way to clear your head of any clutter that has been taking up space since January. Go, take your own picture at the waterfall then head down to Sigiria Cafe to cool off with a smoothie, fresh mind and hopefully no bruises.
IF YOU WANT TO STAY IN: Have a Naked Day/Night This may sound strange but think about it like this: if you can’t get naked for anyone else, why not do it for yourself? You could do it for an hour or the whole day but either way, take some time to appreciate your body, relax and have fun while at it. Run yourself a bath with your favourite bath bomb, have some pre-shower naked karaoke in your living room or do one chore naked. Make sure that your curtains are closed before putting on your birthday suit.
HUNGRY TRAVELLER
FISH TALES FROM TURKANA
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hen I went to Turkana for the first time in January, I was hellbent on sticking to my resolutions to go vegetarian. However, I quickly realized that the staple dishes were goat meat and fish so all that went out of the window. I would be in the region for up to a week, and dining out became more about survival than achieving optimum health. The style of roasting here was unlike anything I have ever witnessed. Due to the long bouts of hunger which prevailed in Turkana for several years, the locals learnt not to let any part of a goat go to waste. While the meat will be cut into chunks and roasted over an open flame in commercial spaces, traditionally, the animal was prepared whole with the skin left on and horizontally spit-roasted, cooking it evenly in its own juices. The skin not only gives the resultant nyama choma a smoky taste but also adds a much tougher texture to the otherwise tender meat. Fishing is also a key source of livelihood here, fueled by a lake which while being the most saline of Kenya’s freshwater lakes, still has an array of freshwater fish such as Nile Perch, Nile tilapia, catfish, arowana, bichir and more. These are exported as far as Congo, Busia and even Kisumu! With electricity and refrigeration being luxuries few people have access to in their villages, 70
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PHOTOGRAPHY
B Y W E N D Y W AT TA
With restaurant menus in Turkana offering nothing but fish and goat meat, writer and Nomad editor Wendy Watta decides to abandon her well-meaning vegetarian resolutions for the year and digs right in.
they have had to stick to various traditional methods of preservation. While driving through Kalokol town with an aim of hiring a speedboat at the shores of the lake to take us across to Central Island, we came across a few such fishing villages. These were clusters of manyattas where along the main boundary which acted as a fence, a few lines from which fish hang out to dry in the sun as though they were wet laundry had been set up. We decided to check one out, but getting access took some persuasion from our team. Unlike with the Maasai and Samburu who have grown accustomed to welcoming tourists in their homes, a lot of residents in Turkana are very wary of visitors and also don’t like to be photographed. We had to promise to buy a lot of fish to even be allowed in. Everything runs like clockwork; after the fishermen bring in their catch, the scales and innards are removed, the fish are washed then hang out to dry, and can be left out for up to a week. Much like biltong, once they start to dry, you could actually snack on them. They are however not cured or seasoned beforehand and one of my friends was a little put off by this fact, double standards given her love for sushi. If dried fish is not for you, they also deep fry large batches in these villages so you could try those instead. At a rustic restaurant in Eliye Springs,
a tropical haven characterised by green towering palm trees, clear blue water and the most pristine of beaches, a stark contrast to the dryer parts of Turkana, the menu yet again offered nothing but goat meat and fish as the protein options. Still not tired of the latter, I decided to order a bit of every style from the menu: deep fried, wet fried and doused in so much soup you would think it was still swimming in the lake. Fish that was once sundried, despite the chef’s best efforts, was still really tough and the meat had shrunk into the bones which kept pricking the tongue with every bite. To successfully finish one would require real skill, likely honed since birth. Much like in Kisumu where obambla is split into almost two halves, dried, smoked then stored for long, this method of preservation is also popular in Turkana. We actually met a group of fishermen who had filled three speedboats to the brim with the dried fish and were busy loading them onto trucks ready for export. So dry and browned that they almost looked like dusty sandals, one friend decided to bring some back to Nairobi. These fish are always so smelly during the cooking process- let’s just say that when she finally decides to make that stew, all her neighbours will know it’s obambla day. @wattaonthego
EATOUT OFFERS
10 %
15 %
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Ventana Restaurant The Bidwood Suites, 11 Karuna Road
Tandoori Patio The Pavilion, Lower Kabete Rd
10%
10%
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The Mayura Restaurant KenRail Towers, Ring Rd Parklands The Hub Karen, Dagoretti Road
Food Train by SUSHI Soo KenRail Towers, Ring Road Parklands
10%
15%
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Ocean Basket The Oval, Ring Road Parklands The Hub Karen, Dagoretti Road
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Yummy. Food. Drink. Life
Utamu at Ibis Styles Rhapta Road, Westlands
EATOUT OFFERS
10 %
10 %
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Curry Flavours at The Concord Hotel Wangapala Rd, Parklands
10%
Cafe American at Hilton Nairobi Lobby Floor, Mama Ngina Street
10%
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Olpul Steak House Two Rivers Mall, Gigiri
10%
Atrium Brasserie at DoubleTree by Hilton Ngong Lane, Ngong Road
10%
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Jade- Zen Garden Lower Kabete Road
Coffee Casa Doctor’s Plaza, Third Parklands Ave
YA T UK M EM YO U T
Burgers are IN THE AIR
And so is love. February gives us an excuse to show the people around us that we care. Whether it’s your partner, coworker or sibling, everyone deserves a little more love this month. We’ve partnered with UberEats during this month of love to show you a couple of restaurants you can order a burger for two from. Even better, surprise your friends by sending them each a different meal!
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Yummy. Food. Drink. Life
T A KY EU M OM UT Y URBAN GOURMET (WESTGATE) You can’t go wrong with a burger from Urban Gourmet. Stacked high and filled with all the topping you can imagine, these burgers will put a smile on your face from the minute you place your order. Turn up the heat with a side of Louisiana spicy wings or keep it low carb with the Caesar salad. MAMA ROCKS (WESTLANDS) The best part about ordering from Mama Rocks is the number of choices you have. Why not surprise your coworkers with a round of burgers then celebrate the fact that you made it through January? It’s mango season so why not try the Mango Masai Mama or take your taste buds on a trip to South Africa with the Desmond Flaming Tutu? STEERS (NGONG ROAD) Do you remember going for the Wacky Wednesday burger deal with your friends and stuffing your faces with rave burgers? Relive those memories without having to brave the traffic. They have sharing platters so you don’t need to stress trying to figure out whether you want the chicken or the beef, get them both! SIERRA BURGER AND WINE (RIVAAN CENTRE) Your partner has been craving a burger from Sierra for the longest time and you both haven’t found the free time to go down to the restaurant then here is your solution. Surprise them with a meal from Sierra right at your table. Keep it simple with an Original Beef Burger or go for the fancier Blue Cheese Burger with Dijon mustard mayonnaise. COFFEE CASA (THIRD PARKLANDS AVE) Coffee Casa is more than just coffee and pastries. If you’re looking to impress then order in the Casa Burger filled with guacamole, egg, mushroom sauce and caramelised onion. They haven’t forgotten about the vegetarians either. Their chickpea and garden pea burger will have you ordering another! BREW BISTRO (WESTLANDS) It might be hard to get off of your couch, dress up and meet your date at Brew Bistro. Skip the fancy outfit and order in your favourite sliders and Belgian fries. Call up your friends and surprise them with a spread of their favourite Brew burgers. You might not have a pitcher of Nyatipa but you will have a good night.
Yummy. Food. Drink. Life
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