Yummy 52: Seasons Change

Issue 5.5

yummy

Y UCOPY MMY FREE

FOOD. DRINK. LIFE

SEASONS CHANGE WHITE CAP Celebrate The Art of Brunch with White Cap

BUSH COOKING Stories & recipes from El Karama lodge

LEVANTINE RECIPES Tasty and easy Ramadhan recipes to try at home Yummy. Food. Drink.

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Y UE M W LC M OY M E N O T E

EATING THE EPISODE Isn’t it great we live in a world where food shows are quickly becoming the most watched shows? Move over Stranger Things, here come Salt, Fat, Acid, Heat and Street Food. So much time and passion is spent developing these shows and they do a fantastic job of it. In a conversation with a friend over a lot of wine and dessert, we spoke about these shows that are inspiring a generation to look at their food in a different way and perhaps pursue the passion of food. The shows that are shot so well, it’s almost like you’re eating the episode, my friend said. The brilliance of that statement and the truth of it has stayed with me. It’s changed how I am looking at content now and all the things that we do here at Yummy. What are we if not creators of brilliant moments, fire starters to those who say to us: it’s like Eating the magazine? Well. That is a lot of responsibility and boy, do we love doing it.

It’s in these few and too far apart moments where I actually get to sit down with a friend and reflect on life that I see what we (The more general we) have the capability to create- whether it’s a magazine, a blog, a podcast or perhaps an extra special book. Only over a really good dinner and wine, can I actually pause in these chaos-filled days and let a simple statement wash over me and push me into a sense of appreciation I didn’t have before. We are creators, unbound and limitless. I hope my panic and excitement is being felt as you read this because, trust me, it is very real.

So in the spirit of creating and people who inspire, the May issue of Yummy is here to deliver.

Take a walk with us as we explore the perfect ways to celebrate mums. Soni Side Up shares her favourite spots for different mums (My mother is the Chill mum and River Cafe really is perfect for her] while JMwai reviews the best treats Mother’s Day provided. We also celebrate The Art of Brunch courtesy of White Cap and their Big Brunch adventure, and in our nightlife section, our staff writer Lucy talks to mobile bars that are ideal for those who need a little help when hosting.

We also dive into Yummy lifestyle featuring Sandy Thetys outside kitchen creation and an indepth look at running a bush kitchen with Sophie Grant from El Karama Lodge, and for those celebrating Ramadhan, we have beautiful Levantine recipes that are wholesome and perfect for your Iftar.

As you have a read of our new issue, I encourage you to revel in what we have created and if possible, go around saying over the top sentimental statements such as“It’s like eating the magazine”. We’ll be over the moon.

ON THE COVER - MERINGUES SHOT BY KENYAN LIBRARY YUMMY VOL.5.5 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, Jmwai, Sneha Modi, Shiv Simani, Soni Adriance, Josiah Kahiu, Sophie Grant, Kyle Snow, Sandy Thety, Ivy Onami, Noam Orr PHOTOGRAPHY:

William Namuks, Patrick Gitau, Kaniz Sheikh, Kenyan library, Paul Otieno DESIGN:

John Njoroge, Brian Siambi DIGITAL TEAM:

Fred Mwithiga, Lucy Weru, Anthony Mbugua, Faith Kanja SALES, MARKETING & OPERATIONS:

Sanaa Mughal

Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel, Wambui Maina, Ekta Patel IT:

Erick Kiiya SALES INQUIRIES:

0711 22 22 22 EMAIL:

@YummyAfrica

@YummyMagazineAfrica

/YummyMagazineAfrica

Info@Yummy.co.ke PRINTED BY:

Ramco Printing

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VOL 5.5

CONTENTS IN THIS ISSUE

16 42

40

22 FINGER ON THE PULSE 10 12 9 14

New and Events: News Feed New Restaurants: New on the block Out & about: Mum edition Dormans Corner: Take a break

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44 FEATURES 27 32 40 42

The Art of: Brunch with White Cap Tried & Tasted: Mum spots Sweet Spot: Sweet treats Home Grown: Meringues

27 AND MORE..

22 16 50 44

On the Menu: Levantine delights Conscious Foodie: Meal plan Spotlight: Malawi Nightlife: Bars on wheels

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TRIBE

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O U T & YA UB M OM UT Y

MOM-UMENTAL MOTHERS The month of May brings with a month of celebration for mums! It gives us a reason to appreciate the mothers in our lives and the roles they play for a whole month. In line with this, the Yummy team searched for a couple of mothers and found out where they like to take some time for themselves and enjoy delectable meals.

Natasha Elkington Natasha is the director of Momo Love Kitchen, a home catering outfit specialising inTibetan cuisine. They serve cooked and frozen goodies, with outside catering service deliveries. The menu was partially created by her husband, Yula Tsering who was a chef in Dharamsala.

TOKYO My favourite place in Nairobi to eat (which is not an easy one as there are wicked dining spots all over town) would probably have to be Tokyo, the Japanese/Korean restaurant in Lavington. I am mostly a veggie these days so I find their menu quite eclectic and fresh.

I enjoy their seaweed salad, Korean sweet potato noodle dish and miso soup. I also have to indulge in a gyro once in a while and I love the Mama Rocks veggie (suji) burger to hit the spot when the craving arises!

Catherine Karuiki Catherine is the sensational fashion and blended families blogger behind the brand Fashionable Stepmum. She is a wife, biological mother of 1, stepmother to 3 and adoptive mother of 2 who uses her blog to highlight her transition from a single girl to a step mum. It also shows her style evolution over the years.

TAPAS CEVICHE Tapas is a dainty, boutique restaurant at the heart of Westgate Mall.

I love the ambience, from the low lighting to wood accents, which makes it warm and very inviting. When I want to indulge in their tasty delicacies, I often ask for their Potato Bravas, Fried Cauliflower, Meatballs and Grilled Prawns.

Sharon Mundia Sharon is a digital content creator, TV host and a mother. She runs a blog, This is Essential which gives helpful advice on motherhood, fashion and wellness among other topics. She also hosts Living with Ess, a lifestyle program that serves relevant conversations.

WASP & SPROUT It’s a quaint, little restaurant at a hidden corner in Loresho that I accidentally discovered a few years ago and have been absolutely enamoured with ever since. Their eclectic, afro-bohemian décor makes for the best Instagram pictures and the best part is that most of their furniture (if not all) is made in Kenya and available for purchase. Their pulled pork burger is a favourite and on those days I’m after a quick bite, I’ll always go for their banana bread with espresso butter. Try it, thank me later!

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NEWS FEED

100% KENYAN A festival that celebrates Kenya The Made in Kenya Festival is an annual 3-day extravaganza inspired by the need to provide a platform where Kenyans can appreciate and celebrate their own unique products, art, music, talent, cuisine in its entire diversity and splendour!

Railways Club 31st May - 2nd June

BARGAIN BOX Shop till you drop The Box is back with a craft fair! Bargain Box favourite La Palette will be in attendance showcasing their beautiful furniture that will all be on sale. Look out of more of your favourite vendors and the usual rest area in the middle of everything.

Karen Blixen Museum 25th-26th May

RHINO CHARGE 4x4 thrills for a cause Fans of The Rhino Charge can start planning because the annual off-road 4×4 competition is back at the end of this month. This charity event is organised in order to raise funds to support the activities of the Rhino Ark Kenya Charitable Trust, an NGO which works towards a noble cause: the conservation and protection of Kenya’s mountain range ecosystems, the so-called “Water Towers”.

Applications close on 24th May. 30th May - 2nd June

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NEWS FEED

CHARLIE’S BISTRO IN KILELESHWA A new restaurant coming soon The ambience and delicious food of Charlie’s Bistro is making it’s way to the suburbs. Enjoy your freak shakes, happy hour cocktails and stacked burgers in their new location right next to Kasuku Centre.

MARS WRIGLEY’S NEW FACTORY Say hello to chocolates Mar’s Wrigley the company behind Skittles and M&Ms has opened a new factory in Athi River.

The new factory will help the company expand its product range of chocolates and service new markets in Egypt and Nigeria.

MORE NEWS

NEW MEALS AT BIG SQUARE

JAVA LOVE COOKIES

NEW FLAVOURS AT DOMINOS PIZZA

You’ve had their ribs and tried all the different burgers on the menu now its time to try the latest addition to the Big Square family. Try their new hearty chicken curry and pair it with chips, rice or a salad.

Java’s delicious cookies are coming to a Chandarana near you! If you can’t get enough of their cookies you can buy a 200g pack at Adlife, Yaya Centre, Rosslyn Riviera, ABC Place and Lavington.

Domino’s is adding on new flavours to their delicious menu! Try out the new American Cheeseburger pizza, Crispy Bacon & Tomato and Spicy Jalapeno & Pineapple pizzas at a Domino’s near you.

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S N OE C WI AOLN STCHEEN EB L O C K

IMAGINING A DISCO

Sanaa Mughal, our managing editor, explores new experiences that Nairobi has to offer. sanaajabeen

5 SENSES

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airobi has been so incredible with the people it churns out.

Everywhere I look, there’s a new person I am meeting who intrigues me and teaches me something new. This month, I ventured out into the universe and ate great food and learnt how to brew coffee at home and ate way too much cheese AND finally watched Avengers Endgame. Relax, I am not going to review Avengers (Because no spoilers and I am way too emotional) but here are a few spots and activities I fell in love with. I hope you will too.

5 SENSES I am not sure about French cuisine. All the stereotypes and name dropping frogs has scared me into wary curiosity. When I heard about 5 senses, I wasn’t sure how it would go down. I grabbed a friend to join me and off we went. If you know me, you know that I don’t

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dress up a lot. Jeans and a t-shirt, that’s my sweet spot. But when someone says Fine Dining, I have to at least try. I shouldn’t have worried so much. As soon as we walked into 5 senses, the atmosphere calmed me down.

Simple but elegant with a rustic feel to it.

I was welcomed into the restaurant by the owners Sharon and Kim who were friendly and smiling so wide you would think we were their favourite people.

Sharon and Kim both studied in Switzerland and that’s where they met and fell in love.

They came back home and from what they said, conversations about someday- maybeyou-never-know opening a restaurant finally became a reality. We asked the owners to join us and through the meal, they told us stories about themselves. Kim, after studying in Switzerland, worked in France and that’s where he met his mentors and fell in love with the cuisine. He brought back

5 SENSES

NEW ON THE BLOCK

5 SENSES

CHEZ SONIA

CHEZ SONIA Chez Sonia is a wine house that started a few months ago but before we could really enjoy it, they closed due to an issue. They came back stronger than ever and have set up a beautiful wine bar that looks more like a gallery than a restaurant. With bright colours of blue, yellow and red, Chez Sonia is something out of a movie. Way before you even look at the menu, the space will take your breath away. As my staff writer and I visited Chez Sonia, we were welcomed by its owner and namesake Sonia who took us through the place, the future gallery that

will be coming up and introduced us to the chef. As is tradition, we didn’t pick from the menu but allowed Sonia to pick everything she wanted us to have from the wine to the cheese. We started with the Burrata and finished off with a Sweet Camembert that was served in a beautiful ceramic cheese baker with bread. Light, comforting and delicious. If it wasn’t for work, I think we would have spent all day there, reading and lazily dreaming about Christmas.

If you’re looking for a place to enjoy wine at different price ranges, cheese and perhaps read a book, this is it. Stay tuned to pop up menus coming soon!

THE COFFEE COURSE AT SAFARI LOUNGE My love of coffee started with work and a worrying need for caffeine to get through the day. It started with just black coffee, no matter the brand. And after beautiful coffee tastings and Movenpicks Chocolate on the Salty Side coffee dessert, I found something I wanted to know more about. Brewing the perfect coffee at home would not only make me happy but would also give my friends (who call me a douche) more amo, and I like to make them happy… sometimes. Back to coffee. My good friend Juju from Greenspoon told me about Safari Lounge’s home brewing coffee course and together we attended.

My first thought while the class started was how cool Régine is. Régine works with Safari Lounge and is a certified SCA (Speciality Coffee Association) trainer. She is basically a ball of energy and speaks about coffee with a passion bordering on obsession. She is a great teacher and when I drink any coffee these days, I hear her voice in my head. Here are a few things I learned from Régine: • Remember the 3 T’s of coffee making:

Temperature, Turbulence and Time.

• Water isn’t just water. The quality of water changes the taste of your coffee.

• The sweet spot PH of water for coffee is 7.

• Coffee is like a disco, it’s all about the VIBE • When using paper filters, make sure you rinse the filter paper with hot water to remove the chlorine.

• Coffee stales easily- You need to cover it and keep it at room temperature.

CHEZ SONIA HONOURABLE MENTIONS BBROOD BREAD Bbrood launched a new sourdough bread called Mtama and I was one of the first people to try it! The bread has a sweet potato twist to it and adds a bit of adventure to your breakfast. I sliced it and toasted it slightly then had it with marmalade and butter. As someone who has been working her way through their selection, this one is a keeper. Get this bread and others at their new outlet in Junction Mall.

Yummy. Food. Drink. Life

PHOTOGRAPHY BY PAUL OTIENO

this love with him and that is what led him to create this unique menu. The menu is small and will soon be revamped, but from what we had, it doesn’t need revamping. I started my meal with French Onion Soup which is a personal favourite then moved to Mushroom Ravioli in squid ink- Squid Ink! I was worried it might be too overwhelming but it was perfect. Calling it a whisper of that seafood taste would not be an exaggeration. The main meal consisted of salmon with a beetroot and avocado puree which was a delight. The dinner wasn’t what you would expect- we didn’t each have our own separate meals.

The four of us traded plates all through the night and shared everything that came on the table. The wine kept coming (Picked by Sharon herself) and by the end of the night, we fell in love with 5 senses and I made new friends. Dinner at 5 senses made me miss restaurants like this. Restaurants where the owners become friends and the chef takes you through each dish, how it’s made and why you’ll love it. The restaurant really does touch all your 5 senses, but the people make it even better.

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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

OPT

RTLIEF

REBW

MLLI

DLBEN

NDGRI

Send a picture of your completed unscramble to social@dormanscoffee.com and stand chance to win Dormans merchandise.

AUDIO PODCASTS FROM KENYA (OTHERWISE) If you have ever asked this question then you know there are several answers to it and the content in this podcast is just as varied. Listen to Brenda Wambui as she eloquently takes you through discussions on various issues relevant to today’s social and political climate.

Otherwise podcast: https://www. otherwisepodcast.com/

Homegoing by Yaa Gyasi Taking us back to the slave trade in the Gold Coast which is present day Ghana, Yaa Gyasi shares the journey of Maame, an Asante woman. Her two daughters, born of fire, were separated at birth and had no knowledge of each other’s existence. While Effia was living in the Cape Coast Castle as the wife of a slave trader, her twin Esi was captured in tribal warfare, sold to the slave traders and lived in the dungeons below the Castle as she awaited shipment to the new world where she would be traded the same way people trade pets. In this book, Yaa Gyasi artfully takes us through the history and evolution of slavery, racism and colourism. Homegoing shows how people can pass original traumas through successive generations. The book is both frustrating and eye opening.

Available at Bookstop Yaya & Prestige Bookshops.

VIDEO Catch up You probaby did not know this but we’ve got a YouTube channel too! We guarantee you’ll find something or somewhere new in our growing playlist.

Yummy Youtube: https:// www.youtube.com/channel/ UCOS2ApK16vBwGvg4EcE_L6w Short films under 15 minutes Within one room, Wanjiku Mwawuganga takes you through a rollercoaster of emotions and leaves you wondering who the person behind all her tears is until the final reveal. Sip on your coffee and get the answer to this question in under 5 minutes.

Wako Short Film: https://www.youtube. com/watch?v=D6GWUejdTs8

Kenyan Music A coffee break is the best time to discover new Kenyan music. In the time it takes you to sip on half your mocha, you’ll be able to enjoy at least two songs from Samuel Sichangi that might just get stuck in your head for the rest of the day.

Samuel Sichangi: https://soundcloud.com/ samuel-sichangi

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YU O C O NM NTM SHCYEI OMUES N FU O O D I E

MAKING YOUR OWN MEAL PLAN

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Shiv is the owner of Shiv Simani Fitness and a Crossfit L1 trainer. He also works as a fitness and nutritional coach, content creator as well as a social media influencer

here are mainly two kinds of people.

The ones who think of ‘WEIGHT GAIN’ and the ones who think of ‘WEIGHT LOSS’ when they read the words ‘meal plan’ aka your daily diet. A good healthy meal plan gives you all the nutrients you need for the day while still allowing you enough calories to reach your weight loss or gain goal. Nutrition is the foundation for fitness and health.

Whether you are trying to gain weight or lose weight, it is all about calorie manipulation versus activity level. That is calories IN versus calories OUT. If you’re confused about the terminologies, the below should help: CALORIE DEFICIT You may have seen this term or heard it before in your quest for weight loss. If you are trying to cut down your weight, which is usually excess fat then you have to eat LESS calories than your daily required maintenance calories. Basically less calories in, more calories out.

CALORIE SURPLUS In order for you to gain weight then you need to eat more calories than your daily required maintenance calories. Generally, all food and drink have calories with an exception of water, herbs and spices.

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We are all unique individuals with different ages, heights, meal preferences, work schedules, cultural backgrounds, body types and so on. So there can be no such thing as the perfect diet.

The best meal plan is one that you enjoy, is sustainable, nutritious and helps you achieve your goal because you’re in this for the long haul. The journey is a marathon and not a sprint.

The basics for a nutritious and sustainable meal plan would be for you to “eat meat, vegetables and nuts. Some fruits. Little starch. No sugar. Keep intake to levels that will support exercise but not body fat’ – Coach Greg Glassman, CrossFit founder and CEO. Using all the above pointers you can make a basic plan on how to divide your plate into thirds with healthy servings of protein, carbs and fat:

ZUCHINI

PROTEIN This should be about 1/3 of your

servings. Go for lean protein such as skinless chicken breast, lean beef, lean pork, fish and low-fat dairy.

CARBOHYDRATES This should be about 2/3 of your servings.

Healthy non-starchy carbs with high nutritional value and low glycemic index (GI). These include colourful and leafy green vegetables and fruits. Examples, apples, oranges, kiwi, grapefruit, kale, spinach, sweet potato, butternut, quinoa.

FATS Eat lots of healthy mono-saturated fats such as nuts, avocados, olive oil and seeds.

Training while dieting is highly recommended. Muscle, strength and cardiovascular health can only be built through some form of working out. It’s purely a matter of preference.

Always seek professional advice if you need help determining what meal and exercise plan would work best for you.

C O N C I O U S FYOUOMDMI E Y

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YUMMY LIFESTYLE

OUTDOOR KITCHENS

Sandy Thethy is the managing director and chief designer at Savannah Design Studio and also runs a food blog called Taste Safari.

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he popularity of designing unique outdoor kitchens is on the rise and with our number of sunshine hours in Kenya, this is becoming more essential as an inbuilt consideration for the modern property. This now presents designers like myself an incredibly exciting trend shift that captures a new fresh perspective of Interior Indoor – Outdoor Architecture.

At Savannah Design Studio, we pride ourselves in always thinking beyond pure aesthetic as Interior Designers. Outdoor kitchen design gives us a unique opportunity to bring an interior perspective to the outdoors and a completely new approach to designing entertainment spaces in the house.

Having only recently finished designing my own outdoor kitchen, it is evident how this new extended space, within the close parameters of the main house, completely changes social bonding within the family unit. Breakfast on the weekends is cooked outside together on the custom made grill, with meals served on a stylized bar counter that allows not only easy serving but keeps family and friends entertained. Having an outdoor kitchen where you can turn out the very same meals in an indoor kitchen, means more valuable time spent with your guests and family than being away from everyone.

One of the things that makes cooking much easier is selecting a dual grill unit that includes gas as well a charcoal function which allows for speedy meals when you

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fancy it. The options can also extend to Japanese teppanyaki-style grill plates built into your countertop.

The easy to reach sink is essential, particularly when you are cooking and I tend to prepare all my ingredients at the outside kitchen – so clean running water is essential.

The under counter storage cupboards allow me to have access to all my utensils that I bought entirely separately for this new outdoor kitchen – meaning less to and fro from the main kitchen.

My outdoor space was custom designed with overhead shade in the form of a modern steel structure with a glass roof, with an option of a Mediterranean style canopy cover during very hot days.

‘Seeking Sanctuary’ and ‘Play’ – two of the key Interior and Consumer Trends for 20192020 are fully integrated into the design of my outdoor kitchens. I combine fun elements in selecting key strong designs in the bar stools and the associated furniture that acts as a spill out area from the outdoor kitchen.

Fresh, vibrant prints bring splashes of colour and, teamed up with carefully selected lanterns in a myriad of patterns and shapes, brings even further character to this unique space. Lighting is important in the form of both functional and accent lighting. Using cleverly positioned candles to balance out the main lighting as the evening draws in creates a sublime ambience on a starry night.

My vision was for a tropical garden setting, lush with wildflowers to add layers of colour so the selection of the stone was important to marry all of the elements together. Select

granite, quartz, for the main bar counter and combine with natural stone that also merges seamlessly with your location setting. With varieties of natural stone available in Kenya, select this carefully as the choices are endless.

TOP TIPS FOR DESIGNING YOUR OUTDOOR KITCHEN: • Design for ease of use and your own lifestyle choice – think about raised bar counter-tops, further seating areas for larger numbers, under counter chillers and how you easily coordinate from the grill to your guests. It’s important to have everything to reach and coordinate easily.

• Think carefully about the positioning of the outdoor kitchen and how this, in particular, integrates seamlessly with the rest of the property. It essentially should be styled similar to the overall architectural design of the main property.

• Design for both functionality and aesthetic.

Ensure there is running water and electricity to your outdoor kitchen, along with ample storage space for all your outdoor kitchen equipment.

• Consider the surrounding landscaping with care as this is the entire backdrop to your outdoor kitchen, so ensure planting schemes reflect the ambience you want to achieve.

Contact Savannah Design Studio for all your Interior Design Solutions on 0727319537 / 0746614208 or email us on info@ipdckenya. com / sandy@ipdckenya.com

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YU C HM E FM YC O N F I D E N T I A L

Meet Chef Rubia FROM IBIS STYLES

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PHOTOGRAPHY BY PATRICK GITAU

My main objective as a chef is to provide modern gourmet dining experiences that will exceed our clientele expectations.

C H E F C O N F I D EYNU TMI M AL Y

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ulinary art is my passion first and profession second. I have always been fascinated by the art of cooking from a young age and have come to believe how powerful food is, by bringing people of all walks of life together. I have been privileged throughout my career growth as I attended the best culinary school, Kenya Utalii College, where I learned all the basics on cooking, culinary arts and being a chef.

I was able to gain more experience working under highly skilled chefs in a couple of major hotels in Kenya and abroad. This helped me to acquire local and international experience that broadened my way of thinking and is reflected in the way I cook.

I was privileged to work with a world-class cruise ship, celebrity cruise line which gave me an opportunity to travel in different continents and work with the best celebrity chefs in the world. In total, I have been in the industry for 15 years.

After my travels, I decided to come back home and work on my own projects as an entrepreneur. That is how the concept of Rubia’s Kitchen came about.

My main objective with Chef Rubia’s Kitchen is to provide catering services that deliver amazing presentation and state of the art dining experience that will exceed our clientele expectations. I have been able to gather a team of talented, professional and innovative individuals who come together to present our clients with international and local cuisine as we maintain our top-notch standards for all our clientele. My company has been able to cater at wedding receptions, corporate events, cocktail parties and other VIP events.

Being the head chef at Ibis Styles hotel has been a great opportunity. It has allowed me to showcase and implement my creativity.

Being an Accor brand, it has helped elevate my management style and challenged me to keep my standards consistently high as is expected by the international clients who stay at the hotel and expect impeccable services similar to any other Ibis Styles Hotel across the world.

My main objective as a chef is to provide modern gourmet dining experiences that will exceed our clientele expectations. My style of cooking is Afro-continental cuisine as this gives more room to infuse some of our local cuisines with the different food cultures to create a new dining experience of Afrofusion.

On top of all of this, I run a blog where I post some of my recipes that anyone can use to prepare and enjoy delicacies that are similar to the food you would eat at a high-end restaurant.

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LEVANTINE COOKING Sneha runs a company called D’Fuschia. She is obsessed with fusion desserts and many more delicacies. Her cooking is made up of easy, simple and garnished meals made with love.

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PHOTOGRAPHY BY KANIZ SHEIK

YU O N MTMHYE M E N U

UM MU Y O N T H EY M EN

Cheesy Kunafa Kunafa (or konafa, kanafeh, knafeh) is a Middle-Eastern/ Mediterranean pastry made from shredded, vermicelli-like phyllo dough that crisps up into this beautifully golden dessert when baked.

It almost always comes with a surprise filling and sweetened with simple syrup.

INGREDIENTS For scented sugar syrup 1 cup granulated sugar 1/2 cup of water A squeeze of fresh lemon juice 1 tsp rose water (more or less according to taste) For The Cheese Pudding 1 cup milk 150 ml heavy cream 3 tbsp cornstarch 1 tsp rose water 2 cups shredded mozzarella cheese For The Crust 1 packet of sevaiyyan (cooked semolina noodles) 2 tbsp butter

INSTRUCTIONS For The Scented Sugar Syrup 1. In a medium saucepan, combine together the sugar, water and lemon juice. Set on a stovetop on high heat.

2. Avoid stirring as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, stop stirring.

3. Lower the heat & add the cheese. Keep stirring continuously to avoid lumps. Remove from heat and stir in rosewater. Allow to cool slightly while you prepare the kunafa.

For The Crust: 1. Heat the butter in a large pan & add the crusted semolina noodles. Keep cooking till it’s evenly cooked & turns all brown. Keep aside for later.

TO PREPARE THE KUNAFA: 1. Adjust oven rack to lower-middle position and preheat oven to 200C/ 390F. 2. Put one layer of semolina crust in a baking tray & top with the cheese mixture. Spread evenly with the help of a spatula or spoon.

Top a thick layer of crusted semolina over that.

3. Place this in the oven for 20 minutes. The longer it bakes, the crunchier it gets. So bake it for less time if you prefer a softer crust.

Once it’s done pour the sugar syrup over it evenly.

4. Let the kunafa rest for 5 to 10 minutes to allow for the syrup to soak in. Decorate the edges with halved pistachios.

5. Cut into wedges and serve right away, while still hot, passing along extra syrup, as desired.

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YU O N MTMHYE M E N U

Eggplant Rolls Eggplant is widely used in Iraqi cuisine, for instance, some popular dishes include Khoresh Bathenjan, Borani Bathenjan & Kashke Bathenjan. Iraqi food is strongly influenced by its neighbouring countries Turkey and Iran. Like the Turks, Iraqis like to stuff vegetables and eat a lot of lamb, rice, and yoghurt. This dish is known as Malfuf bathenjan or Kufta bil bathenjan. Bathenjan means the eggplant & Malfuf means the rolls.

INGREDIENTS 2 large eggplants 150 gms minced lamb meat 1 finely chopped onion 1/2 cup finely chopped celery leaves 1 tsp curry powder 1 tsp seven spice powder Salt to taste

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For Tomato Sauce 1/2 cup ready tomato paste 2 & half cups of water 1 tbsp lemon juice 1 tsp garlic powder 1 tsp cumin powder 1 tsp curry powder Salt & pepper to taste INSTRUCTIONS 1. Remove the head of eggplant & partially peel off. Cut vertically to 1 cm long slices.

2. Put them in salt water for half an hour.

3. Pat it dry on kitchen towel and shallow fry each slice. Make sure they don’t get crispy.

4. Take the minced meat in a bowl & add all the kebab ingredients to it. Mix everything well & make small oval shaped kebabs & roll in an eggplant slice.

5. Place each roll carefully in a cooking pot next to each other. Make sure you put the end of the rolls downwards in the pot so they don’t open up while cooking.

6. Take a bowl & mix all the ingredients together of the sauce & pour it over the eggplant rolls. Cook it for 45 mins or till the sauce gets half of its consistency.

7. Garnish it with the parsley & serve hot with rice.

O N T H EY M UM EN MU Y

Homemade Labneh A creamy, tangy Middle eastern yoghurt strained until extra thick.

It’s sort of a cross between whipped cream cheese and sour cream but better. Lebanese people eat Labneh with chips, chicken, naan, man’oushe, pita, kibbeh, almost over everything.

INGREDIENTS 200 gms Greek Yoghurt 1 tsp zaatar 2 tbsp of olive oil Marinated Olives INSTRUCTIONS 1.Garnish the Greek yoghurt with olive oil, zaatar & olives.

2.Add some garlic, salt & lemon to make it a more garlicky dip.

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YU O N MTMHYE M E N U

Iraqi burgers- Uroog In Iraq, uroog is very popular, served as sandwiches for breakfast, along with hot sweet tea, and for the evening meal, which is usually lighter than lunch, the main meal of the day, when the staples rice and stew and other elaborate stuffed dishes like dolma and kubba are eaten. These are lusciously aromatic meat patties; lighter in texture than the all-meat ones, and are not as greasy despite the fact that they are fried. If you hate frying for the mess and spatter it creates, rest assured ‘uroog is ‘user friendly’. The perfect uroog meal would include along with it some scrumptious slices of fried eggplant and potatoes, with pickles, and lots of fresh herbs and salad vegetables, and of course the feathered onion with sumac.

INGREDIENTS 250 gms minced lamb meat 1 white onion finely chopped 2 medium size zucchini grated 1 small tomato peeled & finely chopped 2 tbsp finely chopped celery leaves 1 tsp turmeric 1 tsp seven spice powder 1 tsp garlic powder 2 tbsp breadcrumbs 1/2 cup all purpose flour 2 tsp curry powder Salt and pepper to taste 4-5 tbsp of oil for shallow frying INSTRUCTIONS 1.Take a bowl & mix all the ingredients together (Except oil) & knead it well till it forms into a dough consistency.

2. Pat little water on your palms & make small discs.

Fry them evenly from both sides & transfer them on a kitchen towel to remove excess oil.

3. Relish this with naan & Labneh.

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T H E AY RU TM M OF Y

PHOTOGRAPHY BY WILLAIM NAMUKS

THE ART OF BRUNCH From trays of sweet treats that barely fit on your plate to offerings of chicken wings, eggs, bacon and toast, all the sweet and savoury elements of breakfast and lunch come together in a symphony of flavours that is Brunch.

White Cap has been around for as long as any of us can remember and now you can’t say brunch without mentioning White Cap or the delicious cocktails that are made from this sugar-free beer. In celebration of this, we picked a couple of restaurants whose brunch offerings are irresistible especially with a White Cap in hand.

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TU HM E MA YR T O F Y

The Arbor in Lavington

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T H E AY RU TM M OF Y

Baluba at Mรถvenpick

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THE ART OF

Urban Eatery at Delta Towers

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THE ART OF

Mercado at Kenrail Towers

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For Mum

Contributor and blogger @SoniSide Up shares her spots to celebrate your mother all year round!

PICAZZO

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P H O T O G R A P H Y B Y K E N YA N L I B R A R Y & R I V E R C A F E

TRIED & TASTED

TRIED & TASTED

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fter the age of 6 a simple card wishing your mum a “Happy Mother’s Day” just won’t cut it. The fridge door is already cluttered with pet photos, holiday cards from years past, and Pepe Kura magnets with Kenyanisms.

This year, why not celebrate mum by spending some quality time together?

Depending on your mums preferences, we’ve selected a few different experiences you can share with your mum this month!

FOR THE WINE MUM - PICAZZO Is there anything better than getting to bond with mum over a glass (or 3) of wine? If your mum’s a wine-o, Picazzo is the perfect afternoon spot to chill on the balcony and gossip about the latest in both of your lives. Nothing loosens lips like a glass of Chardonnay on a hot afternoon. If (when) you get hungry, grab a couple plates of Spanish tapas to share along with your opinions on the latest in the Nairobi scene.

FOR THE CHILL MUM - RIVER CAFE If you and your mum enjoy being a little active, take a leisurely walk through Karura or rent bikes for Ksh 500 per person and enjoy a mid morning ride. Top off your walk or ride with a relaxing brunch overlooking our beautiful forest. There’s a surprisingly good vegetarian burger on the menu (although the patty can be hit or miss in terms of consistency) and as always you can’t go wrong with Eggs Benedict. If you go on a weekend, consider booking in advance as tables fill up quite quickly.

mum in a cozy environment while sipping a cup of the Jebena roast.

FOR THE FOODVENTUROUS MUM CULTIVA FARM Cultiva Farm is a dining experience unlike any other in Nairobi. If you’re willing to splurge a little, head here for the pop up menu (which changes about once a month) and allow chef Ariel to guide you through your experience. Each new menu is inspired by a different culture or cuisine and crafted through the lens of seasonality and locallysourced ingredients. All the vegetables are sourced from the farm on the grounds and the bread, beer and ginger soda are made in-house.

PICAZZO

PICAZZO

RIVER CAFE

SWEET TOOTH MUM - CRUMBLE & CO AND BASTARD BAKERS Maybe you’ve already got plans to make your mum breakfast in bed or head out for a picnic or some other quaint activity. You can still treat mum to something special with a Crumble & Co special edition Mother’s Day hamper featuring bespoke cookies, wine, flowers, bath salts and more. Or, get her an indulgent peanut butter and chocolate gooey brownie, or a batch of Monsta cookies from the Bastard Bakers. Both of these local bakeries will deliver your freshly baked goods directly to your door. Breakfast in bed topped with a delicious cookie; what’s the fun in adulting if you can’t have dessert for breakfast?

FOR THE CAFFEINE-LOVING MUM - KESH KESH Head to Kesh Kesh for a unique Ethiopian coffee experience. This little roastery and cafe on the ground floor of Tiamu plaza specializes in Ethiopian brews. Come here to escape a rainy evening and hang out with

RIVER CAFE

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ARTCAFFE

YUMMY FOCUS

The Bush KITCHEN Sophie Grant is a homestead enthusiast, self-taught cook and Co-Founder of El Karama Lodge in Laikipia. In the rainy season, she can be found happily foraging for vegetables in the bush where she lives with her husband and two small children.

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elf-sufficiency and homestead life is all about necessity, creativity and thriftiness. We instinctively know how to cultivate but only circumstance has removed many of us from this. Because we live in a remote environment where amenities are far away, growing our food, foraging and zero waste guides the way we cook, eat and live. Nothing makes me happier than harvesting fresh produce from our shamba and cooking with loved ones around an open fire with the stars overhead and children underfoot.

Our day is busy and begins early at around 5.30 am with the happy trill of a Crested Francolin who get us going well before the sun comes up. We keep our own chickens for eggs so early mornings begin with opening up their houses, cleaning them out and feeding them some mixed mash and kitchen leftovers. Our children are involved in homestead chores which gives them a keen sense of responsibility. Once they’ve picked up the eggs, they like to collect

fallen feathers for making headdresses; a fun offshoot of having your own chickens is having perennial provisions for art projects!

We harvest and eat seasonally, according to what is ready in the garden: It’s not uncommon to find me bashing out huge pots of spiced cauliflower soup or aubergine casseroles because of a glut or baking up last minute calzones from remains of ambitious bush suppers from the night before.

Nothing I do is difficult, perhaps it takes a modicum of planning and creativity but it’s fundamentally practical and designed for all home cooks. All the recipes shared here can also be adapted to an outdoor/active life as that is arguably where all food tastes its best.

After many years of trial and error, we have developed a productive, pesticide-free shamba for vegetables and fruit, all fed by stored and recycled water and some rich manure from a small dairy attached to it. The garden feeds our family, our team and the guests at our little eco-lodge, known for its authentic, home-grown identity.

The dairy produces milk daily which is sold to local entrepreneurs as a livelihood opportunity and we collect ours in big milk churns the old fashioned way. It arrives into my Bush Kitchen warm and ready for use.

Living close to the land and depending on it, alters our attitude to food, consumption and waste. We are very aware of our own waste and have to dispose of it. So we make sure any scraps are shared amongst the animals or saved for compost. Other elements like bones become transformed into the next soup stock with a little creative sparkle! Over the years, I’ve probably already written an entire book’s worth of recipes that show what one can do with just ‘leftovers’.

So in celebration of growing and cooking your own, zero waste and stolen moments in the mother nature, these breakfast recipes are a natural and unfussy offering for homesteaders at heart!

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YUMMY FOCUS AROMATIC MANGO AND CINNAMON PORRIDGE BREAD In our house, we wake early, even before the light stretches over the blue hills beyond.

After a strong coffee clutched in cold hands out in the fresh air and chickens fed, we put some porridge on. Milk comes down from the dairy and we drink it raw, warm and creamy. With raw milk, the cream naturally settles at the top of the jug and I make sure to spoon this off and add to the mix of oatmeal.

For our family, porridge sets us up for the day and it’s easy to fit into a busy early morning, we eat it with mango or sliced banana and honey from our hives but somehow, no matter how careful I am, there is always at least one serving left! I had this conversation with a wonderful Chef Claire Thomson who visited recently and she shared with one of the best nuggets of wisdom for any family kitchen! With her blessing, we tweaked and played with the original recipe to get the consistency we like, but once achieved this bread is gloriously crunchy on the outside, creamy on the inside and perfect for slathering with honey and nuts and ricotta.

You can either make this in a loaf tin or if it’s for the school run or family eating, why not use a muffin tin and make individual ones that are easy to grab and go.

INGREDIENTS: • At least 200 g of porridge oats made with water/milk • 300g of strong bread flour • 7g dry yeast • Pinch of salt • 1 tablespoon of fresh leftover yoghurt • 1 teaspoon of fresh honey – my favourite is El Karama Honey from the acacia varieties we see here or Karisia honey, also local to our area • 1 teaspoon of ground cinnamon • Half a large mango – diced or sliced into small pieces • Handful of oats, seeds and nuts for dusting • 1 medium-sized bread loaf tin – 900g will do METHOD: 1. Preheat your oven to 180c /350 f/Gas Mark 4 2. Grease or line a standard loaf tin with baking parchment – approx.

18.5cms/11.5cms will do 3. Sift your flour into a mixing bowl and add your leftover porridge 4. Pour your yeast into a small amount of tepid water and whisk until frothy 5. Add this yeast to your bread mixture along with the salt, chopped mango and yoghurt if

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you need extra wetness 6. Mix together with a metal spoon, if you need to add more oats to make it slightly less wet then do so. If it is too doughy add some yoghurt 7. Turn it over a few times on a clean surface and then plop into your greased tin 8. Cover with a damp cloth and leave for 45 minutes to rise a little in a warm sunny window sill 9. Then bake in the oven at medium heat for 40 minutes on around 200 °C until the outside is hard and crunchy. With bread, you can always tip it out of a tin and knock (as you would a door) the bottom side to see if it sounds a little airy.

DROP SCONES WITH YOGHURT, BANANA AND CARDAMOM Drop scones are a family tradition, we head out to the warm rocks above the river in the early morning and get a small fire going made of twigs, sticks and grass that the children collect for us. If you’re at home or camping, a small gas ring is also perfect for cooking this simple set up.

Drop scones are a great standby for active families whose children need a morning to get them up and out. It’s a fantastic and simple bush breakfast because you can prepare the wet mix in a tupperware before a morning outing and then cook it up in 5 minutes for hungry mouths. They’re also great fun because kids can play with the presentation and filler ingredients depending on their tastes. You could add dark chocolate chips or tahini, berries and nuts, build towers or lay out on a plate like petals of a flower…it all works with drop scones.

Feeds 2 adults and 2 kids – giving at least 2-3 small drop scones each. You can double or add these ingredients in increments for larger groups INGREDIENTS: • 1 cup of plain, wholemeal or Spelt flour • 1/2 teaspoon of bicarbonate of soda • 2 fresh eggs • A handful of cashew nuts – crushed into small pieces (if you’ve got time, dry fry until golden brown to bring out that heady, nutty flavour) • 1 cup of milk (you can always replace cow’s milk with alternatives such as almond milk/ soya milk but I have noticed they are never quite as fluffy!)

• 1 large banana chopped • 1 teaspoon of ground cardamom • 1 teaspoons of Sunflower oil or small nob of butter for lightly greasing the frying pan (There is no sugar in this recipe, the bananas are sweet, so just use honey for drizzling for extra sweet tooths!)

Eggs: The fresher the food you feed your chickens, the deeper golden orange their yolks, the colour of a yolk will always denote their health and quality. There is a myth out there that if you feed your chickens orange food: carrots etc their yolk will become orange, this isn’t strictly true, what turns the yolks that strong colour is as many fresh vegetables as possible: spinach, carrots, lettuce, broccoli, all those vegetables will increase the nutritional value of the egg and give you that gorgeous colour all homesteaders covet.

INSTRUCTIONS: 1. Sift the flour into a bowl 2. Whisk the eggs lightly with a fork and pour into the flour, along with the bicarb, cardamon, milk – add slowly to get the consistency you need which is thick enough that it doesn’t pour off a spoon – whisk all the ingredients until they are all completely mixed together.

3. Heat your pan and pop in a knob of butter or a small teaspoon of sunflower oil.

4. Take a large serving spoon and dab your mixture into small circles fitting however many you can around the edge of your frying pan. Drop scones are small round pancakes the size of a large mug, not large flat crepes.

5. Let them cook all the way through until bubbles have formed over the top and then flip cooking until the underside is golden and they have risen into fluffy little mounds.

6. Don’t be tempted to flatten them with your spatula, the whole point is that they are light and airy little offerings!

7. Serve together with a drizzle of honey some crushed cashew nuts and perhaps some sliced bananas.

Other things you can do with drop scones: use them to make a sandwich, using our ricotta recipe (find it on yummy.co.ke) whip ricotta with Milo or cocoa powder plus honey into a creamy, chocolate filling, spread liberally on a drop scone and pop another on top making a yummy, creamy chocolate sandwich that would make any selfrespecting bush baby’s mouth dribble.

El Karama Lodge is an award-winning eco-lodge known for their positive environmental practices and familyfocussed offering, the lodge team led by Sophie are passionate about sharing ideas on how to cook with less waste, using the freshest homegrown ingredients whilst supporting local producers and suppliers at the source. instagram: elkaramecolodge

Y U M M Y YF UO M CM US Y

P H O T O G R A P H Y B Y J E N N Y Z A R I N S , S O P H I E G R A N T, H I L A R Y S A D R O N & J E N N I F E R C L A S E N

Nothing I do is difficult, perhaps it takes a modicum of planning and creativity but it’s fundamentally practical and designed for all home cooks.

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THE BUTCHER

ON A1 BREEDS Meet Kyle Snow, regular steak lover and self-proclaimed meat man. In this issue, he clarifies the types of breeds in the market and what they mean for your meal.

C

oming from South Africa, I had been told that the only cows I will find in Kenya were the Shenzis, eating rubbish on the side of the road. That myth has been blown out of the water but allow me to explain a little bit of what seems to be happening with beef breeds in Kenya.

There are many factors that affect the flavour of a good steak, genetics being a major contributor. When choosing a steak, it is very important to know where the beef comes from and from which animal, not only for the ethical side but for flavour as well.

Cows’ genetics have been selectively chosen over centuries from flavour results and for survival in different climates. A well bred cow will be able to live comfortably without being too affected by diseases, heat or the cold. So the right cow needs to be farmed in the appropriate climate for optimal results.

Let us first make a distinction between exotic and indigenous breeds. Indigenous breeds,or Zebu as they are often called, are traditional cows that have existed in Africa for centuries. The climate and selective breeding has lead to breeds which are naturally hardy and resistant to disease. I cannot sing enough praises for the Kenyan indigenous breed ‘Boran’ and I have often called it “one of the most under-rated beef breeds in the world”. The reason for this is 38

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firstly that Kenya’s Grassfed Boran have a real beefy flavour and their meat is delicious, as the cow is naturally suited to never getting sick or feeling weak. The animal can relax and grow naturally without ever fighting any illnesses.

Exotic breeds generally originate from Britain and the United States or even Japan.

These breeds are better suited to colder climates and less rugged terrain. The cold climate has meant these cows were genetically selected for producing higher amounts of fat within the meat, which we call Marbling. However, the full-blood exotic cows have big difficulties adjusting to tick-born diseases, hot climate and Kenya’s hardy grounds and they often struggle to produce the same results as in their country of origin.

Therefore, we see a lot of cross breeding between the indigenous and exotic breeds to improve the off-spring by mixing the genetics of the cow and bull. Calves are affected by a phenomenon called ‘hybrid vigour’ and have great success if they are correctly selected. The most popular of those cross breeds is called a ‘Brangus’ and is a mixture between Black Angus (exotic) and Brahman (indigenous) to create a great quality beef cow with the resistance to survive on the equator. Kenya’s version of a

Brangus is usually Boran crossed with Black Angus, and this breeding achieves great results.

It would be great to see an increase in genetic selection in Kenya. In this 21st century artificial insemination has become very reliable and ‘straw’ can be brought in from anywhere in the world to improve the production of the average small-scale farmers. The ‘straw’ is also not hugely expensive but can lead to huge increases in the profit margins for dairy farmers.

A better distinction must be made between breeds, almost as though they were dogs, understanding that different genetics can be used to better farming productivity, increasing yields and profits for the everyday farmer.

Genetics have always played a part in the farming of livestock, with selective breeding having been used for centuries creating animals for different uses and specific to certain regions. Domesticated animal’s traits have been fiddled with until we arrive at a very diverse range of uses. Different dogs were bred to hunt different animals, of be defence dogs or house dogs. And here we can clearly see how genetics can affect temperament, ability and physical appearance.

THE BUTCHER

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YU S WM EM E TY S P O T

SWEET TOOTH MUM!

New mum and blogger @JMwai reviews Mother’s Day delights she experienced and hopes to still enjoy all year round! j.mwai

CAKE HEARTS

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TRIBE Chef Alex, an expert chocolatier, I got to learn that he does well to keep his cakes light, gluten-free and eggless. Raisin scones sit pretty on the second tier. Sandwiches line the bottom tier and sumptuous smoked salmon crostini, including beef sandwiches and cream cheese sandwiches. To round up a perfect Mother’s Day afternoon, the favourite pairings also included an option for bottomless tea or a glass of sparkling wine. @lorderroll on instagram reservations@lord-eroll.com QUEENLY CROWN FOR MUM - BOHO EATERY Boho Eatery, with its freshly rustic decor and thoughtfully selected menu, is a reflection of Sarah Saleheen’s warmth and profound affinity to conscious and sustainable living. I was so excited to get to this beautiful space that I could not sit in traffic, common on any given weekday afternoon in Nairobi. I quickly hailed a motorbike taxi and off we rode.

Sitting down with Sarah and her husband I got to learn that during Mother’s Day, she took a reminiscent journey with a pastry

item that not only celebrates Mom but also bestows on her a deserved queenly crown.

Boho Eatery offered a Pineapple and Star Anise Chiffon Cake, exclusively for the day.

The chiffon cake was sinfully delicious, yet light enough, and complemented with berry coulis and a scoop of vanilla ice rested on crunchy cashews. The cake can be enjoyed on its own or as a satisfying company for tea, coffee or the available selection of Boho Eatery cocktails. The dried pineapple crump atop the cake sits symbolically as a crown for Mom. Sarah got inspiration for the crown because her mother has always been her pillar and support. I am captivated, and I’m sure you will be too, by the cosiness of the restaurant. You can enjoy your meal indoors or al fresco in the lush gardens. @bohoeatery on instagram 0727502416

MOTHER’S DAY SUNDAY BRUNCH – TRIBE HOTEL I arrived at Tribe Hotel, I couldn’t help this uncanny feeling like I just stepped into

PHOTOGRAPHY BY J. MWAI

THREE-TIER TEA DELIGHT - THE LORD ERROLL Afternoon High Tea at The Lord Erroll is a regal affair. The ever swanky gourmet eatery is an easy merge of Victorian age elegance and all the luxurious makings of an internationally acclaimed restaurant. Right off the bat, the restaurant’s Executive Pastry Chef Alex Wanderi striked me as someone very passionate about his job. He and their very cordial BDM Steve Mugo hosted me for their traditional three-tier high tea that was on an exclusive menu for Mother’s Day. As traditional three-tier tea sets go, Chef Alex laid it from the top tier to the lowest from sweet to savoury. I was especially enthralled by the Strawberry mousse and coulis; Financier cake, Panama cake, Chocolate Truffle cake, Carrot cake, Panna Cotta vanilla, American style brownies and French style cold cheesecake. Knowing me, the top tier was definitely my favourite part. This was a special experience because I finished each and every dessert Chef Alex had prepared for me, and each of the desserts just got better with every bite. After chatting at length with

S W E E TY USMP M OT Y a very fashionable version of an afrofuturistic haven. The chic setting at Tribe is mesmerizing. Equally amazing is the dessert spread during their Sunday brunch. The ambience is cosy and welcoming, with a live band entertaining their guests. I am here on a date with head pastry chef Catherine Nyambura, a mom like me so you know we would have so much to talk about especially about our love for our kids and our love for desserts. The chef shared culinary stories borne out of her ten-year experience in the field and also tells me about their Sunday brunch. Mums could look forward to a wide selection of berry incorporated desserts. My favourite desserts included: Peach Melba Crepe - where the chef used fresh peach and raspberry coulis with white ganache.

The ganache was nicely creamy and blended so well with the citrusy taste from the peach and sweetness of the raspberry sauce.

Rice Krispies - a guest favourite that is eggless and lactose-free, covered with dark chocolate and white chocolate. And Brandy Snap with chocolate mousse & marble glaze- so smooth, it just melted in my mouth. @tribehotel on instagram 020 7200000

BOHO EATERY

BAKED WITH LOVE FOR MOM - IRIKO PATISSERIE Angie named her bakery business Iriko Patisserie; Iriko meaning Kitchen in Taita and Patisserie being bakery in French. I liked the way she profoundly put it; “My business is owned by God and run by me.”

The bakery provides both sweet and savoury pastries with a local touch; using all round and seasonal fresh produce that is locally sourced and supplied. I had a chance to sample what Iriko was offering for Mother’s Day; a delicious, moist and sweet Carrot & Pineapple Cake, loaded with cashew nuts and dried currants. This cake is Angie’s fastest moving, and also her own way of giving back and supporting hardworking cashew-nut farmers back home in Kilifi.

“Aside from loads of love and passion, this cake incorporates ‘tons’ of shredded fresh carrots and pineapple cubes. I also add dried, roasted and salted cashew nuts and dried currants. The cake is lightly spiced with Cinnamon and a hint of Cardamon, my favourite sweet spice,” Angie delightfully states.

She made this cake especially for Mother’s Day to express her affection to her Mum, who has sacrificed a whole lot for her and her siblings; and most importantly taught them a lot about God. Contact her on 0722-665547, @ irikopatisserie on Instagram and facebook

pages or through dropping an email to irikopatisserie@gmail.com.

DESSERT BOX FOR MOM - CAKEHEARTS Earlier in the year, a friend of mine surprised me with an amazingly cute dessert box from CakeHearts. Even before I tore into the packaging, I knew I was just about to be enchanted. That is the short tale of how I got hooked on CakeHearts sweet treats and delicacies. On Mother’s Day, they unveiled an exclusive dessert box. In the box, came four desserts: Kisses when I’m Not Around (chocolate coconut drops that look hard on the outside, but simply melt in your mouth); Iced Jems (cookies with a French meringue drop); Mother’s Day cookies and Fudgy Blondies (has a hint of banana flavour and a generous amount of chocolate chips who’s crunchiness complements the moist text of the blondie). Yasmin Mohamed, the genius pastry hands behind CakeHearts, shared with me how her Mom has been an inspiration all her life. “Without her support, I don’t think I’d have been able to move away from my comfort zone and strive to create something to call my own. It truly warms my heart to know that I have such a strong support system behind me,” she says. Look out for their boxes at @cakeheartss on Instagram.

IRIKO PATISSERIE

LORD ERROL

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Y H UO M MM E YG R O W N

mummy

Mother, entrepreneur and all-round food lover Juliet Kennedy from @Greenspoon is driven by her quest to find the finest local artisan produce. In this issue, Juliet and her mother explore Meringues and the everlasting bond cooking brings. @greenspoonke

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PHOTOGRAPHY BY KENYAN LIBRARY

MERINGUES WITH

H O M E GY R UO MW MN Y within the whites. Bring the egg whites to room temperature before using them (separating them at fridge temperature is easier), and use older eggs if you can. Use a machine if you can.

As always, use the very best ingredients you can find – and that starts with the eggs.

Ours are sourced from a small clutch of chickens that rake around the gardens at Emakoko Lodge on the edge of Nairobi National Park. Always fresh and delicious, they have great flavour and no nasties.

MAKING MERINGUES INGREDIENTS • 4 egg whites, separated with great care (should be around 150g) • 250g caster sugar • Accessories • Bio Whipped cream • Berries • Fairleigh’s Jaggery brown sugar • Epicurious Hedgehog Cocoa Powder • Sushila’s Chai Spice

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n ethereal and seemingly impossible combination of egg whites, sugar and air creates these beautiful puffed up clouds of deliciousness. Thanks mostly to the reinvention of the meringue by Ottolenghi, we now have the great, oversized beauties that sit in shop windows and are home to various toppings depending on your mood.

Today the meringue is as acceptable as the ubiquitous Australian pavlova; essentially a large pillow of meringue presented as a vehicle for lightly whipped cream and seasonal fruit. And one of the first people I know to embrace the return of the meringue was my mother. As a result, meringues have been a staple pudding in our household for many years. Easy to make – but not that easy to perfect – and vehicle for to chocolate or butterscotch sauce, cream, fruits or – at a push – as a topping on a lemon meringue pie.

I feel like this high versatile concoction is a staple part of my repertoire, given that hours in the kitchen have been dedicated to creating meringues of all shapes and sizes.

My Mum has perfected the art of producing a raft of cloudy concoctions at the drop of a hat, ready for cream or custard, fruit or chocolate, and always an easy pudding.

Working together in the kitchen is always my favourite activity - we’re both in our

happy place, and we’re able to have those conversations I expect one day to have with my teenage children - the ones where you don’t necessarily want to look each other in the eye, and because you’re busy with checking the egg whites, you needn’t. And that’s the thing about the mother-daughter relationship; some conversations can be had across the table, and others should be done with the gentle whirr of a food processor in the background so that tricky bits can be skipped or avoided altogether.

When making meringues, don’t get distracted. Don’t – as I sometimes do – walk away to put the children in the bath for just ‘two minutes’, or start scrolling through Instagram. Dedicate yourself wholeheartedly to the job in hand, and stand over that beater like your life depends on it. You want the egg whites to be foaming when you add the warmed sugar, and then when you stop the beater you want them to be smooth and silky, and able to hold their own (shape).

But not overbeaten, otherwise you’ll end up with slightly pockmarked meringues that might taste perfectly acceptable but won’t look their best. I’d recommend those get crumbled up into a simple Eton Mess (layer meringue with cream and berries as a delicious pudding).

Ensure that when you separate the yolk from the white there is no fat from the yolk

METHOD 1. Preheat the oven to 180. Weigh out the sugar and place in the oven on a baking tray with baking paper. Wipe your mixing bowl and whisk with half a cut lemon.

Separate the eggs, put the whites in the mixing bowl and start whisking. The sugar should be warm (about 8 mins) but not caramelizing.

2. Once out, reduce the oven to 100 deg C. When the eggs are foamy, start adding the sugar very slowly – spoonful by spoonful – allowing a minute between each addition.

3. Once all the sugar is added, whisk the eggs for around 5 minutes until they are silky, smooth, white and are able to stand up on their own. Try not to overbeat them.

4. Take a baking tray and line with silicone baking paper or parchment. Using two large spoons, gently take spoonfuls of the meringue mixture (no banging the bowl otherwise you risk knocking the air out!) and spoon onto the baking tray. Get creative with the peaks and troughs in your meringue surface.

5. Before putting into the oven, sieve over some Sushila’s chai spice, cocoa powder or sprinkle on little balls of jaggery brown sugar.

6. Place the meringues carefully in the oven for 90 minutes – 2 hours to dry them out, not cook them.

7. Serve with berries, lightly whipped cream and a cup of coffee or tea. Or place in a mini kikapu lined with tissue paper, tie it up with ribbon and present as a homemade gift for your mum!

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Y N UI GMHMTY L I F E

BARS ON

Wheels

BAR IN THE BUSH

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P H O T O G R A P H Y B Y W I L L I A M N A M U K S & R I VA B A R

You bring the party and they bring everything else. Staff writer Lucy Munene spent the beginning of May discovering mobile bars that may just become the new way to host a house party without worrying about the drinks.

N I G H YT U LMI M FE Y

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BAR IN THE BUSH

RIVA BAR

RIVA BAR

he cold weather is settling in and for a lot of us, that means fewer nights out and more nights in. Fewer nights spent in bars where the cool breeze that kept you cool on the dance floor now makes you wish you hadn’t left your jacket in your friend’s car because Nairobi’s undecided weather convinced you that you didn’t need it.

The pool of options may seem smaller when you decide to stay in. You have to rely on your own entertainment, food and your own drinks. There is nothing worse than deciding you’re going to host people (because you got excited about the new furniture that your fundi along Ngong Road finally finished and delivered) only to realise that you have two options: provide the liquor and have everyone else bring chasers or make it BYOB and you provide the chasers.

Once you have mulled over this decision as you stare at your new furniture and ignored the cries from your wallet, you decide to pick the liquor and hope that you can cater to everyone’s taste. This is where I come in. I figured out a way for you to have that house party without worrying about your friend who watched one YouTube video and decided that they would be the mixologist of the night.

Mobile bars may seem like a new concept here but they have been around for a while.

They are convenient and though they usually pop up at weddings then can be used for the smallest of events such as a backyard get together. Here are the mobile bars that are about to become staples at your next event.

BAR IN THE BUSH Their set up is simple and looks familiar, there is the bar (of course) and the mixologist with his coworkers there to help if things get hectic. However, the heart of Bar in The Bush is the staff itself made up of Kevin Kamau, William Gioko, Wakonyo Githinji, Cedric Laden and Robert Gitiche.

Together they make up a team whose cocktails will leave you thanking us for not leaving you to suffer through those basic punches you find at most house parties.

You don’t have to worry about hurting your wallet in order to afford their cocktails and services. They tailor-make solutions to the needs of our customers because for them no one party is like the other.

RIVA BAR The cocktails served up by Riva Bar are so smooth that I was only able to see their sign and their set up after the crowd, at this particular event, had subsided. They are a mobile bar service that delivers signature cocktails, passionate bartenders and stylish bars – to any event. These ingredients are

basic on their own but when shaken and garnished with a bit of Riva Bar magic, you and your guests get an explosive, creative and exceptional event. Their skilled and well-trained bartenders Felix and Kevin professionally manage and serve everything up with a smile.

HONOURABLE MENTIONS MOBILE BARTENDING SERVICES There is a reason they were nominated as the wedding drinks vendor of the year this year. You might be distracted by how colourful their cocktails are but don’t be alarmed. They not only look good but they taste good. Lead by the East African Mixology Guru, the excellent service they provide has made them a staple at weddings but don’t be afraid to try them out for your next gathering.

EVENTS: GONDWANA AT CAPTAIN’S TERRACE Enjoy some of the continent finest African electronic music on a terrace that overlooks one of the most iconic national parks in the world. This month, welcome special guests Kato Change, one of Kenya premiere guitarists, Brian Kadawa who will play alongside Residents EUGGY & SURAJ. WHERE: Captain’s Terrace Restaurant WHEN: 26th May

THURSDAY NITE LIVE AT J’S WESTLANDS Kaya Collective is an international group of Nairobi based musicians who play a fusion of afro-funk, soul, hiphop, rock n roll, reggae and jazz. Taking influence from multiple continents they combine percussion, brass and vocals to create a truly unique sound and live experience. Enjoy their performance at Thursday Nite Live presented by Roots International.

WHERE: J’s Westlands WHEN: 30th May

TUKUTANE KATANA If you’re a fan of electronic music, Katana bar is the place to be every Friday from 3pm. Explore different styles and tempo of electronic music.

WHERE: Katana Bar WHEN: Every Friday

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PHOTO BY BRIAN SIAMBI

W I N E YPUI M CM KS Y

ZONIN PROSECCO BRUT This Italian sparkling wine made from 100% Glera is well balanced and appealing to all. With notes of almonds and apple, it has a wonderful mousse essence in the mouth, with a medium long crisp finish in the mouth.

Available from The Wine shop 0718 003302 Price 2,295

ZONIN PROSECCO EXTRA BRUT Pale, straw yellow colour with subtle green hues, the extra Brut is refined and elegant. On the palate, the wine is dry and fruity with a fresh, aromatic note on the finish. A good pairing for fine deserts and fruit tarts.

Available from The Wine shop 0718 003302 Price 2,295

CHATEAU STE. MICHELLE SWEET RIESLING This Riesling from Washington is sweet fresh and fruity with aromas of ripe peaches, a trace of citrus and honey. A good pairing for fruity desserts or cheese.

Available from California Wines by Rose 0700004499 Price - 1650

MONTE VELHO 2015 This wine has a deep red ruby colour with Spicy red and dark berry fruits, earthy notes. On the palate, it is fresh and elegant with balanced fruity notes. This wine is very drinkable and offers a good pairing to chocolate and cheeses.

BACALHÔA MOSCATEL DE SETÚBAL 2015 This Moscatel has a young and fruity style, with classic aromas such as orange blossom, tea, and raisins. Tasty and slightly heavy on the palate, it pairs well with dark chocolate or a coffee after meals.

Available from UVA wines 0703 046800 Price 2040

Available from UVA wines 0703 046800 Price 1560

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YU F ES M TMI YV A L S A R O U N D T H E W O R L D

The Riebeek Valley OLIVE FESTIVAL

Noam Orr, owner of Baraka Israel and Baraka Events shares his passion for food festivals and delicacies like olives! Travel, festivals, food and wine are his passion and he’s hard at work with the EatOut to bring exciting festivals to Kenya.

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hen you think about the Western Cape in South Africa, endless waves crashing on beautiful beaches that are full of hot surfers, vineyards of grapes as far as the eye can see and a lot of wines are the things that come to mind. Olives are probably not on that list. Here comes the surprise!

In the Mediterranean, people eat olives almost every day with every meal. You can find olives in your breakfast salad, in your pizza during lunch or as a tapenade in your dinner hamburger. However, in most African countries olives are not yet as popular as in Mediterranean ones.

Well, in one small valley it’s actually the opposite. In the heart of the Western Cape an hour’s drive from Cape Town, there is a beautiful valley that looks like it was drawn by an artist, near one of the oldest cities in

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South Africa: Riebeek Kasteel.

In Riebeek Valley for the last 19 years, folks from all over the area get together to celebrate and to show the world their yearly harvest of superb olives. The Riebeek Valley Olive Festival is more than just a festival to celebrate olives or wine. It’s a festival that celebrates a healthy lifestyle that incorporates the health benefits of olives such as its anti-inflammatory properties, the antioxidants in it and its nutritional value.

During this festival that happens on the first weekend of May, guests can try a variety of olives & olives products such as fine olive oil of different levels, olive tapenades, olive recipes as well as a wide selection of olivebased beauty products.

In addition to all of that, guests can enjoy a wide range of wines from the vineyards of the Riebeek Valley as well as a wide selection of

fine dining and live music. Don’t forget about the kids! There are special activities for them such as tractor rides across the valley.

There are 8 venues in the festival including wine farms, wine and olive farms, wine shops, olive shops and markets. Each participating venue has its own unique flavour and array of products and experiences, so be sure to visit them all.

In a world where food festivals are growing more every day, it is amazing that an Olive festival exists where olive lovers come together to enjoy them. It is a step in the right direction to creating a community of food lovers, no matter how small or odd.

Perhaps in the future festivals focused on avocados, eggplants and even edible flowers will become a thing.

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YU S PM O TMLYI G H T gravitated towards ‘HipHop’ puffed corn in milky caramel which was basically magic on my tongue. You can have them by themselves or with a cup of coffee.

THE STOPOVERS Roadsides have plenty to offer for the liberal-stomached foodie, however in Malawi it’s very tricky. Street food is time-based and best tried with a local as they know where’s the best and safest place. You’ll have a selection of sweet and savoury. In the mornings between 8-10am, you can indulge in mandasi which are round fried doughnuts just like the mandazis in Kenya. If you’re lucky you can try ones with a sweet potato filling. Around midday to late afternoon, kanyenya which is barbecued meat or fish can be seen by the small markets on the roadside. Lastly, if you’re in the southern parts of Malawi at the right time, you could be open to mice on a stick or fried ngumbi (African termite).

SPOTLIGHT MALAWI Ivy Onami is a Masters in Architecture student living between Johannesburg and Nairobi. She runs a blog, Africa’s Travelling Seed, where she shares her love of exploring places, spaces, people and food.

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alawi is the best place to get the magic pulled out of you. As a child, I was in awe of characters in movies who up and leave, get on a flight and see the world when they felt like it. However, the reality of having an African passport and a student budget means to make that leap, the stars had to be aligned perfectly.

Firstly, I had enough savings to book a return flight 3 days before departure and I was lucky to get it at about R3700 on Kenya Airways (Ksh26,000 give or take). Secondly and most importantly, have at least one friend who lives in the country because accommodation is one of your biggest budget drainers.

Then there’s food! I love food and a trip could go either way depending on the country of choice. Food and dining out in new places can cost you but some of the best tales are from arriving in a new town after getting lost for 2 hours to find every kitchen closed except the one at the deepest darkest corner of the village. It may not be a 5-star experience but it sure hits the spot!

When I travel on a budget, I keep my meals to the minimum which would mean eating twice a day. I am more of a brunch

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supper type of girl and treat myself to two guilt-free indulgent meals. The latter means dining fancy and seeing what the country’s restaurant scene has to offer. Here are my three food experiences that will be great on your next road trip through Malawi.

SUPERMARKET SNACKS ARE YOUR FRIEND When you’re driving across the country, you always get your basics: water, fruit, any other form of liquid (Malawi gin anyone?) and lots of snacks! Here are the few that tickled my tastebuds: • A locally made cool drink known as SOBO. Malawi was hot and humid, so a cold cherry plum SOBO was refreshing and my guilty pleasure during the whole trip. It’s way better than Fanta blackcurrant and I assume what cherry soda tastes like.

• They also have a variety of corn-puff treats. For those who prefer something salty and bordering on the taste of noodles ‘Kamba Puffs’ is your best choice. They are “Ndiwokoma Modabwits’ or unbelievably delicious as the locals would say. Have a drink handy if you don’t do to well with lots of salt.

• I tend to have a bit of a sweet tooth so I

TREAT YOURSELF TO SOMETHING FANCY We were lucky to dine at 2 different Sunbird hotels during our trip. Our first introduction to the Malawian restaurant food experience was a late lunch by the beach at Sunbird Livingstonia Beach hotel. We enjoyed the famous prawn cocktail, chambo (a Malawian tilapia fish soaked in garlic, onion, lemon sauce, covered in flour and grilled to give it a crispy exterior), chicken kwasu kwasu which can be translated to chicken yum yum, a chicken dish mixed in mango spices and served with mango atchar. The second Sunbird was in the city of Blantyreand we ate like Queens at the breakfast buffet. The selection was sumptuous - eggs made to order, the beautiful scent of freshly brewed Malawi coffee and lots of baked bread.

A highlight of the food experience was cosying up to the views of tea plantations at Satemwa and sipping on exotic tea blends with rich chocolate brownies. Malawi is simple with a beauty that lurks just beneath the surface.

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