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FREEYUMMY COPY
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BEACH LIFE Vol 2.3 . March 2016
LAMU TO ZANZIBAR
AYE AYE CAPTAIN
15 restaurants that will rock your boat
All on-board the magical Tamarind Dhow
SWAHILI BITES Mouthwatering 1. coastal street food
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EDITORIAL YUMMY
TEMBEA BAHARINI With the Easter break just around the corner, the likelihood is that many of you will be shutting down your laptops, whipping out your swimsuits and heading down to the coast for some much needed relaxation, and of course, a little indulgence. While the azure Indian Ocean, white sandy beaches, towering palm trees and breathtaking sunsets are enough to attract anyone to the coast, we at Yummy unsurprisingly find ourselves drawn mostly to the food. Swahili cuisine encapsulates our coastline’s rich heritage with roots in both Arabic and Indian culture. This is most evident in the vibrant colours, hypnotic aromas and exotic spices which all tie in beautifully with the tropical surroundings. All of this combined with a fresh selection of seafood caught daily by the local fishermen definitely makes it a seafood lover’s paradise. There is certainly no shortage of beautiful resorts, villas or even laidback backpackers hostels to stay in. With all your needs covered in one
location, it is often easy to end up hibernating at your accommodation of choice. There is however so much to see, do and eat that you owe it to yourself to step outside your comfort zone and explore. This month we eat our way through our coastline, right from Lamu to Zanzibar, and hope that our tales will serve as inspiration for you to try something new. Each of the restaurants listed on page 20 offer authentic local dishes with their individual unique flair- coupled with just the right ambiance- and if accompanied by one of the classic sunny cocktails on page 48, your Easter is bound to be a memorable one. We have also got you covered with our rundown of mouthwatering Swahili street food, right from the
ever popular madafu and mahamri to the sweet and nutty Kashata and the highly addictive flash fried cassava crisps found at places like the Iconic Lighthouse in Old Town, Mombasa. On page 28, the Indian Ocean Oyster Company debunks several myths behind oysters and insists that indulging in these succulent mollusks need not only be a preserve of the wealthy. Did you know that you can buy a jar full of oysters on the beach in Mombasa for as little as Ksh 100? We know you love recipes, and this month they are served fresh and piping hot from Chef Gabriel’s kitchen at the wondrous Tamarind Dhow, Mombasa. Flip over to page 32 to learn his secrets to making crab claws, a seafood casserole and tiramisu. Finally, one of my favourite
articles this issue is by wife and mother of two, Katrina ole-MoiYoi. Her amusing account of a recent trip to Lamu juxtaposed with tidbits of her demanding children is hilarious and will resonate with the many of you brave souls that will be traveling with your young ones this Easter; page 36. I wish you all a restful Easter break, a full belly and for those travelling, an inner glow that can only be acquired when one truly gives in to the magic of our coast.
Asante, Michelle
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MARCH 2016
CONTENTS 10
NEWS AND EVENTS Check out some of the tastiest news in the local food scene this month.
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YOGA FUN Charity Keita discovers that she may have bitten off more than she can chew as struggles through a yoga fitness retreat.
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LUCKY YOU! Chef Ray reminisces about his time at the Kenyan coast and his excitement for Kenya’s first organic crab farm.
MONSTER OYSTERS 34
Oysters are not the preserve of wealthy elites, discovers Brian Mutoka as he learns about the Indian Ocean Oyster Company.
RECIPES From a seafood casserole to crab claws, we present delights fresh off chef Gabriel Ngugi’s kitchen at Tamarind Dhow, Mombasa.
40 OF WINE AND SEAFOOD Seven fantastic wines bound to make the perfect companion to your next seafood meal.
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SQUAD ESCAPE Wine chick reminisces about a luxury escape to Shela beach with her inner circle of friends, and how this contrasts with yesteryears.
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COCKTAILS Sunny days by the beach call for the perfect drink, and our tried-and-tested classic spirited cocktails will do just the trick.
46 LOST AND FOUND
38 LAMU TAMU
Jackson Biko is either hallucinating, or he’s had a little too much whiskey to drink.
49 BEACH BOD Working out and eating right for a tight beach bod should not
Katrina Ole-MoiYoi heads down to explore the tastes, sights and sounds of the stunning island that is Lamu with her family.
end once you get to the beach; maintenance is key. Find out how to stay healthy all holiday.
YUMMY Vol. 2.3 · March 2016 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wendy Watta DESIGN Karan Khalsa SALES, MARKETING & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Fred Mwithiga, Joy Wairimu, Seina Naimasiah, Soni Adriance, Wahid Osman, Yoga David CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Annabel Onyango, Brian Iloti Mutoka, Charity Keita, Jackson Biko, Katrina ole-MoiYoi, Karen Kaz Lucas, Pareet Shah SOCIAL MEDIA Anne Kisang IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke
/eatoutkenya
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@EatOutKenya
@eatoutkenya
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DEAR YUMMY
Write in with your comments & sugestions to stand a chance to win a fabulous hamper from MIA Wines & Spirits.
This month’s winners: Dear Yummy, I enjoy my ME time, especially being a mother to a beautiful and energetic baby girl who sometimes can’t let mummy enjoy some quiet time. One time I was poring over Yummy Magazine when my daughter came to join, and together we went through it page by page. She was totally taken by the stunning photos, and didn’t disturb me once! We have also just moved to Nairobi from Mombasa and the magazine has been of utmost help in finding restaurants around the city and deciding what recipes to whip up. Thank you to your entire team for the good work! Regards, Noreen Wambugu. Dear Noreen, Thanks for writing in and for your lovely feedback. I hope you love this month’s Coast special issue, as it’s coincidentally themed around the coast, so perhaps you’ll see some of your old favourites featured. Keep reading Yummy! Wendy Watta editor@eatout.co.ke
Wnner of the Classic Bisquit VS Cognac is Meshack Mwangi who wrote in with suggestions for Yummy. This cognac courtesy of Distell Group Limited is worth Ksh 4,085, and will be up for grabs again next month.
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WIN A TRIP TO MSA Pack all your beach essentials, because sunscreen, a bathing suit, hat and flip flops are all you will need when EatOut Kenya and Jambojet send you down to Sarova Whitesands Beach Resort. You don’t even need to have the perfect beach bod to win! Simply snap a photo with this issue’s cover, upload it to Instagram or Twitter tagging @eatoutkenya (#DearYummy) and wait for us to get in touch as you dream about sun, sand and fantastic buffets... The voucher: -entitles you to return flights on Jambojet and two nights’ accommodation at Sarova Whitesands. -is valid for travel from 4th April to 30th June 2016. -can only be used by the winner and is not transferable to any other person. -is not redeemable for cash.
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NEWS & EVENTS
FEARLESS CHEF Tune into Kiran Jethwa’s new creative show on Nat Geo. Catch award winning celebrity Chef Kiran Jethwa in an epic culinary adventure TV Series dubbed The Fearless Chef airing on Nat Geo Channel 181 on Tuesdays at 9:05pm. Join the seasoned chef as he travels across the globe in search of fascinating ingredients, extreme methods of harvesting and finally making a mouth watering meal out of all of it! Hungry? Make sure you tune in! yummy.co.ke/kiranjethwa
PARTY DON’T STOP ArtCaffe Oval now open for 24 hours. Cocktails with the girls at 3 am? No problem. Artcaffe knows that the fun never stops, which is why Artcaffe Oval is now open for 24hrs on Fridays and Saturdays! With cocktails at half price during happy hour and a special guest DJ performing from midnight guaranteed to keep you swaying to the beat, this spot is just the perfect place to unwind. eatout.co.ke/artcaffe
SUNDAY FUNDAY Easter offers at Best Western Premier. If you will be in Nairobi this Easter, enjoy world class hospitality at Best Western Premier starting off with Good Friday brunch at Pablo’s for Ksh 2,500. The hotel also has room offers from 25th to 28th March at Ksh 12,000 for a single room and Ksh 14,000 for a double room. eatout.co.ke/bestwestern
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BACK TO BLACC Lay out your blankets, uncork your wine! Aloe Blacc is coming to town! It’s back! After a year long hiatus, Blankets and Wine is back with a punch. Set for Sunday April 10th, bring out your blankets, pour your wine and get down to Aloe Blacc. Set to perform smash hits like The Man, Wake Me Up and I Need a Dollar, this is the blankets and wine comeback we’ve been waiting for. Tickets retail at Ksh 2,000 and are available on blanketsandwine.com yummy.co.ke/events
NDOMBOLO FEVER Koffi Olomide set to light up the 11th Koroga festival! If you like to get down and let loose, prepare to knock your socks off at the 11th edition of the Koroga Festival. Happening on Sunday 13th March at the Arboretum from noon, the lingala king himself, Koffi Olomide will have you re-living your childhood in what promises to be the most entertaining Koroga yet. Tickets will not be sold at the venue so make sure you get them advance on ticketsasa.com for Ksh 2,000. Children under 12 get in for free. yummy.co.ke/korogafestival
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NEW RESTAURANTS
SUN DOWNER All about cocktails and a breathtaking view of the city at Saape Lounge. Cocktails on a fourth floor terrace sounds like a plan, doesn’t it? You definitely should check out the new Saape Lounge at the Lavington Curve Mall. Indulge in their signature and classic cocktails, unwind to themed music courtesy of their in-house dj or sink you teeth into their internationally inspired menu. Whichever you choose, you will always be in for a treat!
CHOP HOUSE
eatout.co.ke/saape
African themed steakhouse opens at Radisson Blu Hotel Specialising in a holistic dining experience that highlights modern African fare, dining at The Chop House is a theatrical event in itself given the open kitchen where you can watch the chefs preparing your meal. Indulge in starters served on planchas with grilled vegetables and cured meats, and then watch as skilful servers carve barbecued meats tableside. Their modern contemporary decor and mouth watering meals will win you over with each visit making this new steakhouse worth the trip. eatout.co.ke/chophouse
CHICKEN LICKEN KFC sets up shop at The Hub, Karen. Dear citizens of Karen, if you love your chicken crispy and blessed with 11 different herbs and spices, you’ll be pleased to learn that KFC is now open at The Hub mall. Whether it’s a 21 piece chicken bucket or their street wise deal paired with a refreshing krusher, you will always have all your deep fried chicken cravings satisfied at their latest outlet. eatout.co.ke/kfc
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SOCIAL SCENE
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SOCIAL SCENE
#FHT2016 Zen Garden’s Fashion High Tea 2016 was a raving success. Nairobi’s most fashionable foodies came dressed to the nines, and as with last year, the EatOut Kenya photobooth was quite the hit! Over Ksh 500k was raised towards supporting the My Ella Downs Syndrome Resource Center.
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THE FOOD LIFE YUMMY
YOGA FUN Charity Keita discovers she may have bitten off more than she can chew, as struggles through a two week yoga fitness retreat on the Thai island of Koh Samui
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never signed up for this!” I feel like shouting, as I huff and puff my way through a level 10 hill during a cycle class at seven in the morning. “I want Ayurvedic massages! I want Indian gurus with long white dreadlocks chanting! I want, I want, I can’t!” When I agreed to go on a retreat with my dad at the end of last year, I had imagined a gentle affair befitting his seventy years of age. Instead, unbeknownst to me, he made a last minute u-turn and ended up booking us into what I can best describe as Thai yoga boot camp. Mornings start with a jolt and the aforementioned intense half hour cycle class, followed by another half hour of “breath work” (which in truth is extremely gentle) and then, on alternate days, either half an hour of core practice and an excruciating hour long vinyasa flow class (not for the feint hearted) or a two hour ashtanga class. Around ten, a delicious buffet breakfast is served with a vegetarian spread that would make even the
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most hardcore bacon lovers salivate. Yogis heap their plates with thick slices of homemade bread, oodles of homemade peanut butter, ghee, fruit salad, pancakes, weird raw vegan crackers and delicious servings of eggs made exactly to your liking. Except of course Papa and I get to eat none of this because, as if the boot camp wasn’t enough, he went and signed us into the weight loss program, so we only get to eat what is on our meal plan while we look on, occasionally weep and endure the smell of warm toasting bread. After breakfast we have most of the day to play, sunbathe or if you are me, catch up with work (sometimes being a freelance really sucks). We are then expected to turn up at 4:00pm for the remaining high energy cycle, core and yoga drills of the day. And believe that when I say ‘drill’, that is exactly what I mean. The main fitness guru here is a 30 something ex-British Army guy who seems determined to transform us all into lean, mean and super toned killing machines over
the course of the short two weeks we have here. Of course I’m making this sound so much worse than it actually is. The truth is that I couldn’t imagine a more complete and well balanced retreat if I tried. Mixing up the daily yoga with other more modern forms of fitness is a delight, as it alleviates the monotony of doing the same twisty bendy sun salutations over and over again. Since getting here I have realised how much I’ve been missing those core classes I used to love so much back in the UK (listen up whoever is thinking of opening a gym in Nairobi, we need more core classes and equipment!). With regards to the weight loss meal plans, the food is better than I could have ever dreamed of. We get eggs and fruit/vegetables for breakfast, or a power smoothie, or granola, followed by a lunch of delicious green papaya salads, or omelettes, or rotis with chickpeas, vegetarian sushi and sometimes the odd grilled fish option thrown in for those of us who can’t imagine beach
life without. We then end our day with a tiny bowl of soup for dinner. Okay the tiny bowl of soup was at first a hard pill to swallow given my usual fine wining, cooking and dining ways. During the first few days I’d rush to bed at 8:00pm just so I didn’t have to look at the buffet a second longer; but by day three my stomach must have shrunk because I haven’t had a food craving in over a week and retire happy, with just the smallest of hankerings for a bar of dark velvety Ecuadorian chocolate. Sometimes I dream of deliciously greasy hamburgers accompanied by heaps of chips fried to crispy perfection, but moving on, I’m feeling increasingly inspired to really try and shift my diet into a plant-rich direction (calm down I ain’t going vegetarian quite yet) and trying to maintain as holistic and organic as possible a relationship to the food I ingest. More on that next time though...I’m late for Mysore practice!
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COFFEE
COFFEE MARINATED STEAK Ingredients: • • • • • • • • • •
2 chopped garlic cloves 1 cup strong coffee, room temperature ¼ cup balsamic vinegar ¼ cup Dijon mustard ¼ cup brown sugar 2 tbsp olive oil 1 tsp ground black pepper 1 chopped shallot 1 kg steak cut into 4 pieces Kosher salt
DORMANS KAHAWA DIARIES
Method:
HOW I TAKE MY COFFEE WITH MARTIN SHABAYA
-In a medium bowl, combine the shallot, garlic, vinegar, mustard, brown sugar, olive oil and ground black pepper into a marinade. -Pour half the marinade into a resealable plastic bag, add the steak and let it sit for 1 hour at room temperature. Add the remaining marinade and set aside. -Remove steak from marinade and season with salt and pepper. Grill for 8 – 10 minutes on medium to high heat, turning and basting with the marinade until medium rare. -Let the meat rest for 10 minutes before slicing. Serve garnished with chopped cilantro.
Martin Shabaya is the Head Barista at Artcaffe Group. He recently won the Kenya National Barista Competition for the second year in a row and was also crowned top at the just concluded Africa Barista Championship in Tanzania. He will now be representing Africa at the International Barista Championship slated for June in Dublin, Ireland.
brew their own coffee at home/in the office should know?
What makes a good barista?
How do you take your morning coffee?
Passion, determination and craftsmanship. One should have extensive knowledge of coffee and thereby be efficient in preparing the products.
I prefer it black and slow brewed, which is not too strong because as a barista, I have to taste coffee throughout the day as part of my job.
What’s the best part about your job?
What’s your favourite pastry?
I enjoy the moments when I walk into a coffee bar and find it very clean and well organised, with my fellow baristas doing amazing espresso based products and slow brewed house coffee. I enjoy watching their growth process.
I like the eggless savoury potato pastry on the Artcaffe menu.
What’s the one tip all coffee lovers who
Don’t boil coffee with hot water or milk at the same time. Instead, gently pour hot water over ground coffee and give it a good stir. Let it brew slowly, for no less than four minutes, then sieve. You can then add in milk if preferred.
Do you have any favourite quotes about coffee? Coffee, like life, should be enjoyed one sip at a time by those who’ve got too much blood in their coffee stream.
Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya Like us on Facebook @DormansCoffeeShops
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TEXT WENDY WATTA
LAMU TO ZANZIBAR Whichever part of the coastal strip you’re heading down to for a getaway, check out suggestions of some of our favourite places to eat.
With its 536 kms of coastline stretching from Lamu in the North to Lunga Lunga in the South, Kenya has a long and straight forward fishing tradition – a seafood lover’s paradise. From the Swahili people who began fishing the shallow blue reefs with dhows, traditional sailing vessels with long thin hulls made of wood and coconut fibre rope in the 13th century, to the modern artisanal wavuvi- fishermen in Kiswahili-
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who can still be seen sailing up and down the coast, fishing in Kenya is still mostly done from small fishing boats referred to by the locals as dhows. Shallow-water fish from snapper, parrot fish and surgeon fish, as well as deep-water fish like mackerels, barracudas, and crustaceans such as lobsters, prawns and crabs make most of the local fishermen's catch. Protected by coral reef, the Kenyan
coast’s lavish sea fauna is a snorkeler’s, sports fisherman enthusiast and seafood gastronome’s paradise. Any attempt to catalogue the plethora of marine life is best left to a chapter in Jules Vernes’ “Twenty Thousand Leagues Under the Sea.” For those heading down to the coast this season, whether for business or pleasure, here are a few of our favourite restaurants that are definitely worth checking out.
As its name implies, Zanzibar’s The Rock Restaurant sits on a rock close to the shore of the beautiful Michanwi Pingwe beach. Crab, calamari, prawns, lobster and octopus are all prominently featured on the menu. At The rock, the food, the light, colours, and the staff’s passion for cooking all conspire to create a one-of-a-kind magic. Breathtaking!
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LAMU TO ZANZIBAR
Karkadeh Restaurant
Amandina
La Marina Restaurant
Addis in Dar
Subira House, Old Town Lamu eatout.co.ke/karkadeh
Palms, Watamu eatout.co.ke/amandina
Daisha Rd, Mtwapa eatout.co.ke/lamarina
Ursino Street, Dar es Salaam eatout.co.tz/addisindar
Slow food is the key word here. In an eco-friendly hotel hidden behind the walls of a Swahili house. Karkadeh offers a 3-course dinner using locally caught seafood and locally grown organic vegetables. Guests can choose to hook their own dinner during a sailing trip and enjoy it in the courtyard while sitting legs crossed on a carpet on the ground under the stars.
Inspired by the proximity of the ruins of the ancient city of Gede, the food at Amandina is Mediterranean, Moroccan and North African. The slowcooked, earthy stews incorporate delicate flavourings using the finest fresh local seafood and vegetables. Warm spices and tasty sauces accompany the dishes. After dinner, guests can delight in alfresco evenings on the terrace, try the shisha in the star lounge or enjoy creative cocktails under the equatorial sky.
Famous for its fresh seafood and barbeque, the menu at La Marina is designed to satisfy all tastes: seafood, oriental, grilled dishes, Italian dishes and more. Located on the North Mombasa Coast and blessed with a picturesque tranquil setting, right on the edge of Mtwapa Creek, La Marina Restaurant has all the right ingredients to become a favourite with discerning diners. Excellent location, outstanding cuisine and attentive service.
The talented Ethiopian chefs here offer a wide range of vegetarian, non-vegetarian and even vegan cuisine. Whether you favour subtle, aromatic flavours or can appreciate the effects of chilli on your palate, they offer quite the variety with classic dishes like doro wot on a bed of injera and much more. These are often communally served in platters perfect for sharing with your group. Finish your meal with traditional Ethiopian coffee best enjoyed as part of a traditional ceremony or in a single serving.
La Rosada Casuarina Road, Malindi eatout.co.ke/larosada If you fancy a dip in the ocean after your Spaghetti alle vongole, La Rosada is the perfect spot for you. Rosada means pink in Italian, and perhaps this explains why you’ll spot that colour in the decor. Relaxing on a comfortable beach bed nestled amidst palm trees looking out onto the white sand sharply contrasting the blues and greens of the ocean… it’s like a little paradise in itself. The food is undeniably great and Sundays are particularly popular for the excellent and extensive buffet. Head there every Monday evening as there is often a private beach party going down, and there’s nothing quite like letting loose on a beach with music in the background and a gentle breeze tugging away gently at your shirt.
The Old Man & The Sea Silversand Rd, Malindi eatout.co.ke/oldmanand&thesea In case the name seems a tad familiar, there is a book of the same name by American author Ernest Hemingway, but this instance is a reference to one of the oldest restaurants in Malindi. Much larger restaurants have since come up beside it and it may be easy to give in to hunger pangs and waltz into one of the other more conspicuous places. If you do find this little gem, however, you’re in for a treat. The restaurant has moorish architecure akin to that prevalent in North Africa, and the ambiance is very intimate and romantic. You can actually see the Vasco da Gama pillar if you look out across the windows. It specialises in seafood on the barbecue with various rich sauces made in house. The Malindi smoked sailfish is used in several of the starters and your palate will surely thank you afterwards.
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Pili Pan Beach Road, Watamu eatout.co.ke/pilipan This spot with touches of blue in the decor has a lovely outdoor ambiance overlooking Mida creek. The menu offers a fantastic selection of fresh fish and seafood with heavy Asian and Swahili influences, and also has great options catering to vegetarians. Pick from an array of sashimi, ginger-chilli calamari, crab bruschetta, chilli paneer, salt and pepper shrimp and much more. Head out for happy hour from 5:00pm to 7:00pm every Friday and Saturday, and note that the bar is quite popular and can get a little noisy. Kikambala
Boko Boko Porini Malindi Rd, kikambala eatout.co.ke/bokoboko Boko Boko Porini is known for its delicious menu that combines traditional Seychellois cuisine with swahili delicacies. Try their boko boko chicken, creole fish soup or prawns, and don’t miss out on their succulent char-grilled steaks. While the service can be a bit slow, your meal coupled with the lush garden setting and friendly service will surely make for a memorable experience.
The Moorings Kwa Chief, Off Malindi Road, Mtwapa eatout.co.ke/moorings Located on the scenic Mtwapa creek on the North coast of Mombasa, The Moorings is one of the few floating restaurants in East Africa. The extensive seafood menu includes a mouth-watering variety of fresh lobster, crab, prawns, calamari and fish.
Tarboush Makadara Rd, Mombasa eatout.co.ke/tarboush The prices here are pocket friendly. One does not head out to Tarboush for the ambiance but for the very popular chicken or beef shawarmas. Clean environment, generous portions, can cater to larger groups, other amazing menu items like the chicken tikka, chicken biryani, pilau and other Indian influenced comfort food, what’s not to love?
Ali Barbour’s Cave Ali Barbours Rd, Diani Beach eatout.co.ke/alibarbours Believed to be between 120,000 and 180,000 years old, Ali Barbour’s Cave is as unique as its setting. Made from the finest, freshest seasonal ingredients, cooked to perfection, well presented and tasting just out of this world, the seafood menu includes Ali Drunken prawns, Fresh Kilifi oysters, a seafood platter complete with fresh calamari, crab of the mangrove, lobster, king prawns, red snapper and oysters. Situated about 30km south of Mombasa, it offers quite the unique dining experience.
Sails Almanara Villas, Diani Beach Road eatout.co.ke/sails At Sails, each top class dish that leaves the kitchen window does so under the watchful eye of Luke Doig – Almanara’s General Manager & Executive Chef at Sails. A third generation Kenyan, Luke’s extensive experience has propelled Sails to the top of the exclusive restaurants’ list in Kenya. Sails’ sweeping sails and curving beams offer a stunning and unique piece of architecture on the beach front within Almanara.
Cape Town Fish Market Msasani Peninsula, Dar es Salaam eatout.co.tz/capetownfishmarket Cape Town Fish Market, South Africa’s premier seafood restaurant, brings a fresh taste of South Africa to Tanzania. The menu offers a wonderful combination of both South African and Japanese dishes including fish and chips, grilled prawns, salmon teriyaki and a wide variety of sushi. It is an ultimate feast of flavours.
The Rock Pingwe Beach, Zanzibar eatout.co.tz/therock As its name implies, The Rock restaurant sits on a rock close to the shore of the beautiful Michanwi Pingwe beach. Crab, calamari, prawns, lobster and octopus are all prominently featured on the menu. At The rock, the food, the light, colours, and the staff’s passion for cooking all conspire to create a one-of-a-kind magic. Breathtaking!
Emerson Spice Stone Town, Zanzibar eatout.co.tz/emersonspice Settle in for a fantastic 5 course menu and breathtaking view of the city at this popular rooftop restaurant. You might need to make a reservation during the high season to avoid disappointment. The sundowner here is perhaps the best in Stone Town, best washed down with a drink from their extensive wine list.
Guests can choose to hook their own dinner during a sailing trip and enjoy it in the courtyard while sitting legs crossed on a carpet on the ground under the stars.
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KITCHEN CONFIDENTIAL
LUCKY YOU! Chef Ray Cournede reminisces about his years spent working at the coast and his excitement for advancements in sustainable seafood with the opening of Kenya’s first organic crab farm.
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o all of you heading down to the coast this month, all I can say is...lucky you! Kipini prawns, Malindi sole, Kilifi oysters, Lamu Crab, the fresh ‘catch of the day’ at restaurants that pretty much came out of the ocean and into the fire, as well as all that other appealing stuff like warm breezes and sand between the toes. Lucky you! For me, when it comes to produce anywhere in the world, the coast is about as exciting as it gets. Having spent three years at Peponi Hotel in
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Lamu, I got to experience what our wonderful coastline has to offer, not just in terms of fresh seafood but also with the rich Swahili influences and techniques found there, and the creative use of coconuts and spices. I spent weeks interacting with local Lamu families and learning the methods and flavours they use in their cuisine and I enjoyed every bit of it. With fresh seafood, preparation, even at home, is easy. The important thing is to let it speak for itself. Don’t over complicate it, don’t over season and don’t mess with it. Having said this, working in a restaurant at the coast doesn’t come without challenges:
The Heat: This tends to be unbearable, especially during the pre-rainy season when the humidity can just about kill you. When you add ovens, stoves and smokers to the equation, it makes for a very hot place to work in. Vegetables: Serving a fresh and vibrant garden salad is a logistical issue in itself. We used to fly in vegetables every other day, but if you ran out, that was it. Restocking wasn’t as simple as just dashing to Zucchini with a grocery list. After the unrest in 2011, every hotel at the coast took a monumental hit. Our beaches emptied, people had to downsize to survive and so many people lost their jobs. It was a very sad time. However, out of the darkness comes the light because are survivors after all! A few people decided to get pro-active and think outside the box.
Che Shale, north of Malindi, is usually known for its castaway chic hotel and kitesurf school. Recently, however, it has also attracted crab aficionados with Kenya's first organic crab farm. Developed by Justin Aniere, the crab farm grows mangrove crabs, with special emphasis on healthy growout conditions. Tanks are constantly aerated and water kept at optimal temperature and parameters. Crabs are fed a regular high-protein diet consisting of snails and small fish. The mangrove crabs can grow to a size of 1 to 1.3 kilos before they are ready to be served. But the real celebrities at the Che Shale crab farm are the Soft Shell Crabs that get carefully harvested at a specific size following moon cycles. Soft Shell Crabs are a seafood delicacy that are very hard to find in Africa. In order to grow in size, any crab goes through the process of molting, where it comes out of its shell and can be eaten in its entirety. For someone with a Thai/Asian background, I cannot tell you how exciting this is! Sustainable seafood is the way forward in this day and age. Our oceans are being emptied and we need to find ways of conserving what’s in them. Whatever you do, please be responsible! And on that note, never order the “baby lobster”.
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Kashata
Makai
Kachiri
Chili Mango
Mshikaki 26.
Malindi Halwa
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SWAHILI BITES Much like the coastal Swahili accent, Swahili food sings. Fruits, fish, pulses, grains and coconuts are blended with a symphony of aromatic spices to create a harmony of aromas and flavours. The chain that connects Swahili, Arabic and Indian food is strong. Once the heat of the day is over, you can walk the coastal streets and find your senses flooded by aromatic smells and the sounds of people exchanging pleasantries into the early evening hours. Famous spots for coastal street food include the iconic Lighthouse in Old Town Mombasa. Wherever you decide to stop and indulge, make sure you don’t miss out on some of these classic snacks, bitings and mouth watering sweets: Madafu Madafu, aka the original Vita Coco. Madafu will cure your hangover, rejuvenate your skin and rehydrate you better than any processed or packaged good. You won’t find a more hydrating drink in the coastal heat than a madafu freshly cut from a cart or street stall. Plus, it makes for a classic “I’m at the beach” Instagram post.
Kachiri Light and crisp, these thinly sliced cassava crisps tossed in salt and chili powder are a simple yet effective snack. You may feel that the deep fry would weigh you down or leave you feeling bloated, but Kachiri is expertly flash fried and doesn’t leave an oily residue on your palate .
Makai This Swahili dish doesn’t need much of an introduction. If you’re unfamiliar with it’s Swahili name, you’ve probably seen it around Kenya. Sweet
ripe maize roasted over an open fire rubbed down in fresh lime and sprinkled with chili powder, it’s a wellknown Swahili snack that’s found it’s way inland.
Chili Mango It might seem like a no-brainer, but the combination of spicy and sour knows no parallel. Chili powder is sprinkled into green or underripe mangos that have been cut into stips with ensuing mouthwatering results.
Kitumbua These fried delights are made of coconut cream, flour and cardamom. Kitumbua are often consumed at breakfast with a cup of chai. Late for work? Grab a kitumbua. Late for school? Grab a kitumbua. This is the carb-based breakfast to keep you fueled throughout the day.
Malindi Halwa This dessert is for those of you with a strong sweet tooth. Another Swahili dish that is often enjoyed during tea time with a cup of Swahili coffee, people young and old enjoy this as an afternoon treat. Made of tapioca starch, ghee, 3 cups of sugar, nutmeg, rosewater and toasted sesame seeds, this dish doesn’t need any extra sweetener in your drink. A small cube to nibble or suck on will get you a long way in terms of caloric value and sweet-tooth craving.
Mshikaki Other than being fun to say, you’ll want to order Mshikaki for it’s delicious marinade and easy-to-eat appeal. A Mshikaki is essentially a Swahili take on the kebab: goat, mutton or beef- skewered, marinated and grilled. Street vendors will often have their own twist on the Mshikaki marinade and it’s a perfect grab-andgo snack.
Mahamri What’s the difference between Mahamri and Mandazi? While opinions vary, a broad consensus seems to be that Mahamri is made with yeast and is cooked in cardamom, thus giving it a more spiced flavour than Mandazi.
Mbaazi Often served for breakfast with the aforementioned mahmri, any trip to the coast must include this creamy pigeon pea and coconut curry. It’s a savoury accompaniment cooked with ginger, tumeric and garlic paste.
Kashata A crunchy, nutty, shareable treat. Made with sugar, peanuts, cardamom and milk powder, this snack bar is the perfect after school/work snack. Unlike many of the other street foods on this list, Kashata isn’t cooked in front of you but it’s a fun snack to munch on as you stroll the busy streets.
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MONSTER OYSTERS Oysters need not only be the preserve of wealthy elites, discovers Brian Iloti Mutoka, as he learns about the Indian Ocean Oyster Company’s plan to woo Nairobi foodies with their delicious and affordable oyster carts “More like Ninety nine percent, man!” exclaims Chris Cellini. We are talking about oysters and I have just ventured that ninety five percent of Kenyans have never tasted them before. “The figure is probably even higher than that,” he says, adding that this is a statistic that he and his business partner Guy Brennan are determined to change. Since opening for business a couple of years ago, the Indian Ocean Oyster Company (IOOC) has made it its mission to bring Oysters out of their shell, if you can excuse the pun, and into the mouths of Nairobians. Cellini and Brennan are both passionate about their endeavour and are buoyed by the firm belief that over the next year or so, this protein rich mollusk is set to take the city’s foodie scene by storm. “Oysters are excellent for the environment, a great source of nutrition and are delicious to boot.” The enthusiasm Brennan has for oysters is evidenced by the way his voice rises whenever he mentions them. Also evident is his passion for the specific wild oysters that are abundant in the mangrove forests at the Kenyan coast. These are the only oysters the IOOC is interested in, because, as they are both keen to underline: different oysters have different flavours. “We like to refer to it as merroir,” states Brennan. “Whereas a vintner speaks of the terroir (the environment in which grapes grow) as adding a certain distinct character to their wines, we say that merroir (Mer being french for sea, Terre being earth) is the character the environment lends to a good oyster.” The Kenyan merroir - characterised by rich effluent, predictable currents and warm waters - means that the
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wild Indian Ocean oyster is a particularly unique treat for even the most discerning of connoisseurs. “After you put it in your mouth you have to let the oyster masticate,” enthuses Cellini. “Let the emotion come over you. The aroma...the flavour. Experience them.” There is the same reverence in his voice describing this process that an oenophile would have describing tasting an exceptional wine. This almost spiritual way of savouring the dish may be one of the big factors behind the misconception that oysters are a rich man’s delicacy, the preserve of the well off. Not so, according to Cellini. “They were originally known as a poor man’s food. They were everywhere- it was a cheap and easy meal,” he explains. Their reputation as a rich man’s hors d’oeuvre is unfortunate, but remains a common misconception. You can buy a jar full of oysters on the beach in Mombasa for a Ksh 100 but few people are actually aware of this, a fact that might also be related to their perception as haram (forbidden) in the Muslim culture that exists by the coast. Because they are not very filling and require a lot of work to clean and shuck (removing the edible oyster from the shell), over time they developed into a delicacy that in some parts of the world can see certain choice oysters (like the Kumamoto oyster or the Sydney Rock oyster) fetch up to Ksh 500 each. “When harvested right and the market is not far from the source as is the case here, there is no reason for oysters to be priced so ridiculously,” Brennan says. “We are currently running a promotion at Sierra Brasserie, where for Ksh 500 you get a beer and two oysters.” Considering that
Their reputation as a rich man’s hors d’oeuvre is unfortunate, but remains a common misconception. You can buy a jar full of oysters on the beach in Mombasa for a Ksh 100 but few people are actually aware of this.
that lovely choma sausage outside most of our favourite after-work spots cost about the same, this should be within reach of the average Kenyan. Presently this is the only cart they are running but hope to add to their roster in due course. The camaraderie between these two men was forged by a shared love of this seafood. “I grew up in Malindi and every time I visit, I must come back with dozens of oysters,” reports Cellini. “More like hundreds!” exclaims Brennan. They speak to an emotive experience, of a taste that will evoke memories of good times. This is not simply because of the oyster’s reputation as an aphrodisiac (science shows that this claim may have some basis in reality). Their passion for the power of this edible mollusk is making them look at how to spread their enthusiasm for it in new and effective ways, hence the formation of the IOOC. IOOC’s efforts to change the way people look at and appreciate oysters is bolstered by their approach to serving their catch. Introducing the cart format made popular in France by oyster sellers who sell fresh oysters on pavements outside restaurants and grocery stores will encourage more people to try an oyster. Right from a night on the town to a lazy afternoon indoors, these marine goodies are sure to perk you up. There is no special way to cook oysters. You could just down one alive with a touch of lemon or settle for a full platter of grilled oysters at your favourite seafood spot. After all, as Brennan aptly puts it,“You can’t really be a food critic until you have tried oysters. It’s more than a taste, it’s an experience.”
PRODUCER TO PLATE
TEXT BRIAN ILOTI MUTOKA
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YUMMY
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TAMARINDYUMMY DHOW
It is majestically built on a cliff overlooking the picturesque Old Town of Mombasa, with only the azure Indian Ocean separating the two.
AYE AYE, CAPTAIN After 20 years away from Mombasa, Photographer Pareet Shah rediscovers the wonders of Tamarind Dhow which has definitely not lost its old school charm.
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YUMMY
I established that the seafood on display had been freshly caught that morning between 4:00am and 6:00am. It was impressive to learn that some of that would be on patrons’ plates that lunchtime. How’s that for freshness?
MAIN FEATURE
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am sipping a Dawa while watching the boats sail gracefully by and enjoying the sun’s fading light as it bathes us in golden hues. I can’t think of a more iconic place to be in Mombasa than the Tamarind Dhow. After spending 20 years away from the coast, my family and I moved from London back to Mombasa in the summer of 2015. Moving back home after time away is always bittersweet – fond memories and familiar places are often replaced by the evils of modernisation. Mombasa’s finest restaurant Tamarind, however, has always held a special place in my heart: this is where we would come for family or friends’ birthdays and memorable celebrations. Tamarind Mombasa was created in 1972 by Kenyan born Chris Seex, whose aim was to create Africa’s finest seafood restaurant. In later years, living accommodation in the form of Tamarind Village, a casino and various amenities like swimming pools and bars have stylishly been added. The white washed walls and high arches add to the Arab architectural influence but what really takes one’s breath away is the picture perfect setting – it is majestically built on a cliff overlooking the picturesque Old Town of Mombasa, with only the azure Indian Ocean separating the two. As we enthusiastically check into Tamarind Village, we are pleasantly welcomed by the ever-smiling Peter the porter, who is kind enough to provide us ice cold towels which cool us from the mid-morning ambient temperature of 34C. The lobby, dominated by bold paintings and a casual Lamu-style décor, is a peaceful oasis away from the hustle and bustle of Nyali. Our two bedroom apartment is furnished with artifacts purposefully dotted all around the apartment. The oversized balconies and open plan living area are planned for Mombasa’s hot and humid weather. In the company of the ocean breeze, the sheer curtains dance against the beautifully polished mahogany wooden door frames – my mind starts racing with visions of a bright airy bridal photoshoot.
off their freshly caught crabs, lobsters and prawns from their baskets for Chef Gabriel to select from. Being a vegetarian, they all look the same to me but he explains in detail how to look out for the best specimens whilst also describing the importance of wanting to support the local fishing industry. Upon questioning the fishermen, I establish that the seafood on display was caught early that morning between 4:00am and 6:00am. Some of that will be on patrons’ plates that lunchtime. How’s that for freshness? Following this routine spectacle, we get to watch chef Joseph at the Clifftop Terrace expertly roll out fresh sushi with ripe avocados and succulent cucumbers glazed with crispy tempura, and with his razor sharp Japanese sushi knife, dexterously slice it for us in bite sized cylinders. By this time, our stomachs are rumbling and the meal does not disappoint. I spent 2 weeks in Tokyo last year and had sushi almost everyday. The quality and freshness of the sushi we had at the Clifftop Terrace is as good, if not better, as that I had in Shinjuku, Tokyo. After lunch, our children are lured to the azure blue Harbour pool like bees to honey, and in the harsh afternoon Mombasa sun, there is perhaps no better place to be than that. Whilst they splash around in the pool, we have a short afternoon siesta poolside, shielded from the fiery sun by palm fronds and constantly cooled by the ocean breeze only to be awakened an hour or so later by the smell of freshly brewed coffee. Fueled by a strong espresso, I am next taken out to sea by boat so that I could photograph the splendour of the two dhows operated by Tamarind. Dhows have always evoked something in me – I don’t know if it is the rustic weathered wood, or the supposedly lucky red, black and white painted eye (known as oculi) or the wild imagination of these magnificent crafts sailing the Indian Ocean to Zanzibar and
beyond, aided by the Kaskazi winds. My imagination is stirred, and I find myself taking photos of what I could only describe as the most magnificent sea-going crafts being lit up by golden rays for the better part of an hour. As the light gradually fades, I am gently reminded by Captain Salim that we should probably head back to shore as my cocktail is waiting for me at the Clifftop Terrace. Oh, the finer things in life! Having savoured a couple Dawas, we make our way to dinner where the candle on the table accentuates the glow on my wife’s face. A splendid reminder of how quickly we have tanned in just one day. Our meal consists of two vegetable dishes (vegetable wasini and vegetable masala), which are bursting with flavour, especially the coastal influences of coconut, tamarind and fresh chillies. Our non-vegetarian friends at the table comment on how fresh and delicious the crab claws and seafood casserole are. The serene meal is only interrupted by the gentle whisper of the ocean waves which can be heard when the melodious resident band, The Eclipse, take a breather in between belting out one song after another. A tip I had been given before dinner was not to share my dessert and am I glad that I ordered my own tiramisu! It is hands down the best I have tasted outside Italy. Thoroughly satisfied and in a food coma, I am ready to retire for the day, but upon some strong peer pressure, we accompany some friends to the casino upstairs which is surprisingly bustling with both locals and tourists trying out their luck at the tables. Most people generally associate Tamarind with a dhow or a dawa, or both. It is however much more than that. I have found my little escape in Mombasa, my home away from home when I need that extra R&R. I am also really pleased that it has definitely not lost its old school charm.
At precisely 10am, we join Head Chef Gabriel behind the main kitchen to observe the important daily routine of purchasing seafood. Whilst I naively imagined this process to be a truck delivering a prepackaged crate of lobsters and crabs, I could not be further from the truth. Several local fishermen patiently line up, showing
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CRAB CLAWS INGREDIENTS 200g crab, 20g claws (cooked), 5g dry breadcrumbs, 1 tsp spanish paprika, 10g whole egg, 40g white flour, 30 ml fresh lime, 30ml piripiri sauce, 30 ml tartare sauce, guacamole sauce. For the tartare sauce: 1 ltr mayonnaise, 40g capers, 40g gherkins, 20g red onions, 1 bunch fresh parsely.
METHOD Tartare sauce: Finely chop the capers, gherkins, onions and parsley. Whisk into the mayonnaise and correct for seasoning. Crack the claws and remove the shells except the tip. Dust claws with flour and dip in beaten eggs. Coat them with breadcrumbs mixed with paprika then deep fry until golden brown. Serve garnished with lime wedges, and enjoy with the three sauces listed above (full recipes on yummy.co.ke/recipes)
SEAFOOD CASSEROLE INGREDIENTS 100g lobster tail, 200g crab, 100g T3 special queen prawns, 60g calamari, 60g fish fillet, 100ml casserole sauce, 20ml corn oil, 10g cayenne pepper, sprig of fresh dhania. For the casserole sauce: 400g mirepoix (without leeks), 100ml corn oil, 1g ground black pepper, 20g salt, 2ltr coconut cream, 10g sugar, 200ml brandy, 40g fresh ginger, 1g cayenne pepper, 5g tumeric powder, 1g saffron
METHOD Sauté the mirepoix and ginger in the corn oil. Once soft, add the saffron, cayenne, tumeric, salt and pepper. Then add the sugar and brandy and ensure it doesn’t flambé. Add the coconut cream; do not boil but simmer gently and adjust the seasoning accordingly. Sauté the seafood in this order: lobster, calamari, fish, prawns and crab, then add the sauce and simmer. Serve with a choice of starch.
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YUMMY
TAMARIND TIRAMISU INGREDIENTS (SERVES 6) 250g mascarpone, 3 egg yolks, 500ml fresh whipped cream, 200ml brewed espresso coffee, 90ml kahlua liqueur, 30ml Navy Rum, 100g icing Sugar, 30g gelatin, 150ml whipped cream, 200g chocolate shavings, 20g cocoa powder, 10g coffee powder, 150g white sugar, 6 eggs, 100g white flour, 100g corn starch, 5ml vanilla essence
METHOD To make the biscuits, whisk the eggs and sugar until light and fluffy. Fold in the sieved flour and corn starch. Pipe the mix into the desired shape and bake at 150 degrees until golden brown. Mix the coffee with the rum and Kahlua. Soak some of the biscuits and save the rest for the presentation.
Cream the yolks with the sugar then add the mascarpone cheese. Soak the gelatin with part of the coffee until set, then pour the yolk and mascarpone mix and mix thoroughly. Fold in the whipped cream into the mix and set aside. Pour the mix to the already prepared moulds but not to the top. Just before you serve, sprinkle the powdered cocoa on top and pipe a rosette of whipped cream infused with the coffee and sugar. Finish off with chocolate shavings and chocolate sauce on the dessert plate and serve immediately.
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He immensely loves what he does, and despite having to work long unsociable hours in a hot kitchen, still creates the time to train his staff and share his culinary secrets with them. That is how he learnt the trade, after all.
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moke billowed from a huge cooking pot combined with the smell of seafood being grilled over charcoal on one of Tamarind’s busiest evenings of the week. As my wife and I entered the kitchen unannounced, we experienced the surreal feeling of organised chaos – it felt like an orchestra that Chef Gabriel was directing, with the rest of his team deftly conjuring up meals with their various culinary paraphernalia. Watching the team at work was a panoramic feast for my senses. For a split second, my brain was confused - I didn’t know where to look, what to listen out for or what to smell as there was so much going on in the kitchen. To my right I saw an experienced hand adeptly holding a steel knife and chopping away fresh herbs at a speed and consistency that I could only stare at in bewilderment. On my left, Chef Gabriel proceeded to delicately season a crab dish with spices and the herbs that had just been chopped. His focus and concentration reminded me of a surgeon that I once photographed at work. A few minutes later, talking with Chef Gabriel over a dawa as we watched the sun go down on Old Town- Mombasa, his passion for cooking quickly became apparent. He immensely loves what he does, and despite having to work long unsociable hours in a hot kitchen, still creates the time to train his staff and share his culinary secrets with them. That is how he learnt the trade, after all. Testament to this is the sense of camaraderie that we felt within his team, which is heartwarming to see in this day and age. Having lived in the UK for 13 years, training in Hotel Management and subsequently specialising in various culinary arts, Chef Gabriel had set himself a mental target to return to Kenya before he turned 30. An internship at Tamarind Nairobi in 1995 is what whet his appetite to return, which he did 8 years later working as the Head Chef of Tamambo. Since then, he has taken up various roles of increasing responsibility within the successful Tamarind empire, and still constantly pushes the boundaries of their ever demanding clientele. He is for instance currently looking at introducing a few healthier options on the menu whilst maintaining his ethos on using fresh local produce and thereby supporting the local community. I finally ask him whether he would be keen to swap jobs with me for just one day, and you will be glad to hear that he politely declined– which is definitely not a bad thing for Tamarind’s customers!
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TRAVEL
LAMU TAMU Like many families this month, Katrina ole-MoiYoi heads down to explore the tastes, sights and sounds of the stunning island that is Lamu with her husband and two kids.
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here are two types of travellers: those who go on holiday with young children, and those who know better. I recently joined the ranks of the former. My charges include an opinionated three-year old and a oneyear old who weighs as much as the three-year old. Not ideal in hot, humid Lamu, which is where we found ourselves recently. Reasonable travellers with children often gravitate towards all-inclusive beach resorts. Resorts with powerful AC, buffets overflowing with recycled (but kid-friendly) food, and swimming pools with sufficiently high concentrations of chlorine to make “swim diapers” seem socially acceptable. Given my new role as a young mother, I really should book these kinds of vacations. But I simply cannot succumb. “I am sophisticated,” I tell myself. Next thing I know, we’ve been booked into two villas in Shela - Forodhani House (which is located next to the main jetty) and Kisimani House (built in the late 18th Century for the Caliph). We buy plane tickets, stuff three suitcases with kid-related possessions that we will surely need on this remote island, and off we go! It is at this point in the story that you enter the picture, you being the second kind of traveller who wisely vacations sans little people. Our eyes lock in the stylishly simple bar of the Peponi Hotel. You are on a barstool, enjoying your sundowner. Your linen pantsuit is barely crumpled. Your colourful scarf is knotted just-so around
your elegantly aging neck; and in I tromp, with a crying baby and a whiny daughter insisting she needs juice (“With a straaaw, Mama!”). With one hand, I struggle to push a lumbering stroller holding numerous stinky diapers. Behind me trails my husband, pretending to be unaffiliated. Oh lord. If only I could be you…not forever, just long enough to peacefully sip that alcoholic beverage that clinks with ice cubes, mint leaves and handful of muddled limes. Our visit coincided with the annual Lamu Cultural Festival. What is the Festival all about, you ask? Well, for starters, there is a donkey race that makes the “Running of the Bulls” in Pamplona seem like child’s play. We arrive, and there are hundreds of people standing shoulder-to-shoulder in the narrow walkway. Suddenly, there is a cacophony of screams, and the crowd around us scrambles away in terror as a donkey bursts through. The rider – whose eyes seem to pulsate with adrenalin – clings to the donkey’s back as it runs at gut-terrifying speed. I miraculously manage to gather up the children and stumble out of the way. But others are less lucky. Riders fall. There is blood. But at the end, the winner is carried victoriously through the cheering crowd on the shoulders of his peers. Next year, you can be sure that more young men will voluntarily sign up for this mayhem. So book your plane tickets now, and bear witness to an event that anywhere else in the world would cease to exist due to a general consensus around
avoidable head trauma. After the race, I suggest we escape the heat. We find a little oasis of a restaurant inside Lamu House Hotel and collapse onto linen white sofas. The children fall asleep. I order freshly squeezed passion fruit juice. It is, quite simply, marvelous. After guiltlessly tucking into a large portion of coconut curry with snapper (highly recommended), I feel like myself again. I leave my companions and venture outside. The restaurant opens onto the sea, and as I turn, I can’t help but gasp in awe. Less than a stone’s throw away, dozens of silent brown and white behemoths quietly race towards me. This is the annual dhow race, and it is one of the most beautiful sites I have ever witnessed. Another meal highlight is at the rooftop restaurant of Msafini Hotel, which is located deep within the walkways of Shela. We ascend a humid five stories to the restaurant, lugging strollers and tired children. I however quickly check my self-pity as I watch the light-footed waiters run up and down the same stairwell balancing heavy trays. The restaurant commands perhaps the most spectacular view on the Island, and the food is terrific- I highly recommend the catch-of-the-day with coconut rice. Throughout the rest of the weekend, I discover that one of the best cooks on the island must be chef Fred Kahindi of Kisimani House where we are staying. I lounge on the back of a dhow sipping bourbon with friends while watching the sunset, returning
to Peponi Hotel to attend a dinner for my friends’ 10th wedding anniversary. We sit a table full of twinkling hurricane lanterns while devouring Peponi’s sumptuous mangrove crab entrée. Already I can hear you saying, “Goodness, doesn’t she have any self-restraint?” The answer is no. I definitely put on a kilo or three. But honestly, who cares? The food in Lamu may well be the best in Kenya and therefore well worth the additional chub. I eat my own weight in fish samosas bought from a roaming beach vendor who sells them out of a slightly-melty black plastic bag( note to self: stuffing 20 such samosas into a suitcase to bring back to Nairobi is not the smartest idea). Finally, I can’t help but return to the balcony of Peponi Hotel one last time to read a book and slowly sip a glass of chilled white wine while nibbling on the delicious salt and pepper calamari. Yes, my husband generously decided to step up and watch the children. Eventually, it is time to leave. I cram untouched heaps of children’s toys back into our suitcases and generously tip the kind soul who lugs them to the boat. We arrive at the airport and board the plane. As I thumb through dozens of photos on the flight back, I find myself thinking: our kids are so lucky to grow up in Kenya and visit a place like Lamu, and I hope the memories last because next time they are staying home.
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WINE PICKS
OF WINE AND SEAFOOD Here are suggestions for seven fantastic locally available wines bound to make the perfect companion to your next seafood meal.
HUGEL AND FILS RIESLING France Ksh 3,900 Nose: Fresh and lively with aromas of green apple, lemongrass, ginger, white peach, fresh moss and blackcurrant. Palate: Dry, vivacious, nicely taut and elegantly structured. Food pairing: Lobster, crayfish, pike-perch, pike, salmon, shellfish, scollops and carpaccio of raw or marinated fish. Available from LIV VIN Wine Shop.
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JOURNEY’S END WEATHER STATION SAUVIGNON BLANC South Africa. Ksh 1,500 Nose: Intense gooseberries with underlying wild bush nuances adding complexity to it. Palate: Elegant with crisp acidity keeping it tightly focused and extending the mineral finish. Food pairing: Perfect companion to most seafood dishes. Available from MIA Wines & Spirits
NEDERBURG FOUNDATION ROSE South Africa Nose: Aromas of candy floss, cherries, strawberries and dried herbs. Palate: Clean, fruity and refreshing flavours with a good acid structure. Food pairing: Excellent on its own or served with smoked salmon, summer salads or vegetarian dishes. Available from The Wine Shop, Chandarana, Nakumatt, Vintage Cigars Ltd, Haven, Mega Wines and Spirits Ltd.
NEDERBURG WINEMASTER’S RESERVE SAUVIGNON BLANC South Africa Ksh 1 325 Nose: Melon and herbaceous nuances with fresh gooseberries and hints of figs. Palate: Distinctive tropical fruit support a balanced palate with a pleasant lingering finish. Food pairing: Seafood, salads, chicken, veal and other light dishes. Available from The Wine Shop, Chandarana, Nakumatt, Vintage Cigars Ltd, Haven, Mega Wines and Spirits Ltd.
THE BEACHHOUSE RED South Africa Ksh 1,095 Nose: Spicy combination of red and black fruit berries and cherries. Palate: Medium bodied with hints of vanilla and spice. Effortlessly soft and smooth with a juicy fruit finish. Food pairing: Almost anything grilled on the barbeque as well as rich Italian food. Available from WOW Beverages. THE BEACHHOUSE
SAUVIGNON BLANC South Africa Ksh 1,095 Nose: Hints of passion fruit, ripe figs and citrus. Palate: A light and refreshing palate teaser packed with tropical passion fruit, pineapple and lemon, with a dry, frisky finish. Food pairing: Almost any fish or seafood, especially sushi, shrimp, grilled prawns, oysters or mussels. Available from WOW Beverages
YUMMY
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WINE CHIC(K)
YUMMY
SQUAD ESCAPE Ever with a glass of wine at hand, Annabel Onyango reminisces about a recent luxury escape to Shela beach with her inner circle of friends, and how this contrasts with earlier years when they were still young and green with no kids.
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y friends give me life. I’ve known my core group for eight years, all of us meeting at about the same time when we were young and green, starting out in life with nothing much to show for ourselves. As motley a crew as we are from different backgrounds and of various ages- after years of partying, trips, collaborations, supporting each other through the ups and downs, dinners, spontaneous and frequent hangouts fueled by raucous laughter and unspeakable amounts of white wine- we are bound by blood. As we get older and the circle expands with new partners, multiple births and growing children, the dynamic is shifting. We are Gen X turned Baby boomers, but blood is thick, and the call of friendship will not allow
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us to relinquish our youth without a fight! Cut to Forodhani House, Shela Beach, Lamu Island, off the Kenyan Coast. This was the destination of choice as decreed by the get-awayfrom-this-city! holiday committee. A couple of years ago we would arrive on this same island with nothing but a few duffle bags and a lot of adrenaline. We would wander the streets of Lamu Town at all hours, sleeping at backpacker-style lodgings and sustained by dodgy street food. Nights, we would invariably end up at the badly-lit police bar with the plastic chairs. Presently, we can order a fantastic bottle of sauvignon blanc and laze about on a terrace discussing our favourite grape varieties. Back then, we would pass around shots of cheap tequila quickly followed by a dash of
lime to ameliorate the burning taste. That was then. Now, as we disembarked the plane from Nairobi (which we occupied about 60 percent of) it seemed there was more luggage than people. Whole suitcases, strollers, coolers, handbags, totes, backpacks, diaper bags‌ It took three boats and an entire 40 minutes of organisation to get everyone on board and matched to their various infants, and we were finally en route from the airport to the holiday house. Forodhani House is a real gem. In the old days, we would wake up from our modestly-priced accommodations in Lamu and take the sweaty but scenic walk to the beach in Shela. Inevitably we would pass and ogle at the brand new Forodhani House that sits at that pivotal corner on Shela Beach at the jetty where the dhow taxis pick
up and drop passengers. Elevated by coral walls above all that activity, the house sits on three glorious levels, with balconies overlooking the beach and the ocean beyond. Forodhani signals the beginning of luxury properties along the Shela strip. The boat docked, and as we carried our ten tonnes of luggage through the Swahili doors of our upgraded digs, met poolside by Chef Amos brandishing a tray of chilled glasses of welcome wine, the euphoria was palpable. The squad had escaped the city, and here we were in paradise with all these kids in tow, and our spirit of friendship as intact as ever. Somewhere along the way, we had turned into adults.
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COCKTAILS YUMMY
SUNNY DAYS
TEXT FRED MWITHIGA
Salt in the air and sand beneath your feet, sunny days by the beach call for the perfect drink- always on the rocks. These tried-and-tested, classic, spirited cocktails will do just the trick. Sex On The Beach
Pina Colada
Tequila Sunrise
The Sunbather
This cocktail has quite the provocative name, but it is rather sweet, harmless and fruity.
This tropical cocktail is refreshing, easy to mix and downright irresistible, and will remind you that you are indeed in paradise with every sip.
Take the word ‘sunrise’ literally and mix this up in the morning to give you that extra pep in your step. Yes, you are on holiday and it is totally allowed.
As the name suggests, this cocktail is exactly what lazy days tanning by the beach or pool are made of.
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45ml vodka 15ml peach schnapps 45 ml orange or pineapple juice 45 ml cranberry Juice
Add all the ingredients to a shaker filled with ice. Shake and strain into a highball glass filled with fresh ice. Garnish with an orange wheel, kick back and enjoy. Be sure to use protection, and by that we mean sunscreen.
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45ml light or gold rum 60ml coconut milk 60ml fresh pineapple juice
Add all the ingredients to a shaker filled with ice. Shake then strain into a hurricane glass filled with fresh ice. Garnish with a cherry and pineapple wedge.
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50ml tequila 110ml orange juice 10ml cranberry juice 1 wedge orange
Fill a glass with ice, pour all the ingredients into it, garnish with the orange wedge and voila!
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60ml sour mix 6oml cranberry juice 45ml vodka Splash of sprite Lemon slice
In a cocktail shaker, combine the sour mix, cranberry juice and vodka. Shake the mix then pour it into an ice-filled glass. Splash with sprite and garnish with a lemon slice.
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YUMMY MAN ABOUT TOWN
TEXT JACKSON BIKO ART MOVIN WERE
LOST AND FOUND Jackson Biko, is a lover of whisky and people watching. He likes to walk the shadows of the city at dusk, picking conversations of a people spurred by the night and by their drink.
Y
ou go to the coast and decide to go for a walk along the beach because you have become that guy who goes to think at the beach. There is a breeze blowing from India or wherever the hell breezes blow from. You are barefoot and your brow is creased, probably thinking about how you will raise two million shillings in three months. Or how you will take the corner office from that phonie who came from Atlanta with his porcupine hairstyle that girls like to touch during tea break. Or maybe you are nursing a heartbreak and are lying to yourself that you will never get into another relationship because women are shit and you are done and from that point on, you will just tap and move on; no cuddling on a sofa
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to watch another goddamn romance movie. None of that romantic stuff. Or maybe you just like it at the beach at this time of the evening because the beach commands you to go deeper into yourself. Anyway, whatever the reason, you run into a shoe. Just one shoe. It is a small shoe belonging to a boy or a very small man- like Kevin Hart. It looks like a decent shoe that doesn’t seem to belong to someone from the Swahili village. Not that people from Swahili village don’t have decent shoes, it just looks like it belongs to a city dweller. A local tourist. So you pick it up, look at it curiously, turn it in your hands and look around in case the owner is lurking around. Or maybe it’s a trap set by a mermaid and if you touch it, you will promptly get the
overwhelming urge to jump into the sea where she will then turn you into her slave (not a bad idea). You don’t get that urge, unfortunately. Nobody walks up to claim it either. So you absentmindedly carry the shoe with you for the walk. You pass a group of hippies drinking coconut water and they wave at you, the shoe man, and you wave back with the shoe. You walk to the end of the beach where the corals start and sit there wondering who the owner of this shoe is. Later that evening, you sit at the hotel balcony bar with your whisky. A man sitting on a high stool is telling this girl in a sequined dress and a shiny nose how he -earlier in the day - saw a shoe on the beach that was
some sort of a deja-vu, because he swears he had seen it once before. He keeps repeating that word “deja-vu” and making it look like the universe was sending him coded messages. Like he was the chosen one. You sit there listening to him wanting to ask, “So if you feel like the universe sent you this shoe, how come I also found it? How come I have it in my room?” But of course you don’t, because the girl with the shiny nose seems to be really intrigued by his story, and perhaps feels like this deja-vu guy is the man chosen for her by the universe. Eventually you drown your whisky and ask the barman to hand you another double which you sip slowly as you stroll back to your room. Only, when you get there, the shoe is gone.
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WELLNESS YUMMY
BEACH BOD Working out and eating a balanced diet for that tight beach bod should not end once you get to the beach; maintenance is key. Sworn vegetarian Karen Kaz Lucas tells you how to stay healthy throughout your holiday.
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egetarians remain the minority group of foodies in many Kenyan societies. Though it is a slow growing community, in most social spaces, their food needs are often left unmet. Whether you are a newbie or a veteran, you probably know some situations well enough to go in prepared. Take for instance heading down to the coast which is going to be inevitable for various groups of families and friends given the Easter holidays. It is very easy to get caught up and start indulging in carb heavy foods like viazi karai (deep fried potatoes), or for newbies, totally giving up and going right in for the fish and steak or that mutton biryani. This is why it is important to take extra care of your diet and make the time to throw in some simple yet effective workouts to maintain that beach bod, yes, even when already down by the beach. Here are some things you can
do to remain fit and healthy without feeling like you’re missing out on your holiday excursion: Mornings at the coast are one of the coolest times of the day and a lot more can get done with regards to shopping, cooking but more importantly, working out. Start the day with a hearty breakfast. Some of the things you can enjoy are coastal grown mangoes over cooked oats, sprinkled with cinnamon. Throw in some eggs on toast, spicy vegetarian sausages and butter beans. Breakfast is the most important meal of the day so fill up and curb the cravings. As it gets warmer, take the opportunity to go for a swim. Swimming is one of the few low impact exercises that work out almost every muscle in the body. Something as simple as a half hour swim can burn up to 500 calories! You could also opt for a short High Intensity Interval Training session using your body weight.
After that hearty meal and a good solid swim, why not relax with a mid morning nap? You are on holiday after all! When you wake up, it will be time to figure out what’s for lunch. At this point, find a healthy protein-based meal and since this is your last carb meal of the day, indulge. Some common coastal dishes you might enjoy are mbaazi wa nazi (pigeon peas in coconut milk) or some vegetable biriyani from one of the local Swahili dishes kiosks or your selected restaurant. Alternatively, a large hearty salad containing nuts for protein, leafy greens to aid in hydration and cheeses for your calcium would be a perfect substitute. Thereafter, a nice long walk on beach or a swim in the ocean can help burn some of those lunchtime calories. If you get hungry throughout the day, there are simple snacks that you can pack to avoid the urge to binge on sweets. Hummus or guacamole
is simple enough to make and snack on with oven-baked crisps. You can always toss those into your beach bag and pull them out when you feel peckish. Let dinner be the simplest meal of the day. As you sit on the patio watching the sunset, a simple pumpkin soup or a small salad should be good enough to get you through the night. At this point, your body is on ‘rest mode’, so the less food you digest the more energy you preserve. This will also help you get a restful night. Follow these few tips and keep your holiday healthy without missing out on the fun! Remember, working out and eating a balanced diet for that tight beach bod does not end once you get to the beach; maintenance is key. Oh, and don’t forget to drink lots of water or madafu (coconut water) and protect your skin by slathering on the sunscreen!
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What It Takes to Make it in the beverage sector in Kenya (and why you should care)
We interviewed Lauren Henderson - Founder of Garnish Global - about how to succeed in the beverage industry, and why it should matter to you. First, can you tell me a little more about Garnish and why you started it? Africa and Asia are the number one growth engines of the hospitality industry. Places like Nigeria, Kenya and Uganda are seeing a huge surge in hotels and restaurants due to international business travelers, diaspora visitors and domestic tourists. There is a huge focus on hospitality and service, and the need to do it better. What are the challenges you see in the industry in Africa? A big problem is overall awareness of the industry and people’s perception of it. In places like Europe, US and Australia, being behind the bar is a very prestigious job that takes a lot of skill and bears a lot of reward. Communicating that value to Kenyans is a main goal of Garnish. So what is Garnish? Garnish is a training website that gives basic training to servers, bartenders and anyone in the hospitality industry that
is dealing with beverages. The wine and spirits industry is booming and creates enthusiasm in travelers and diners, while upping the guest cheque (actually with Garnish training, studies show that average guest cheque will increase by 54%). We deliver basic training so employees can start on day one and be able to work on the floor or behind the bar with confidence. Why is being a bartender or barista so exciting? Mixology and cocktailing for both alcoholic and non-alcoholic beverages is an art-form. A lot of pride goes into every cocktail being made and getting that instant gratification with a customer. It’s very rewarding in that you’re serving something fun and energetic. People love the feeling that it gives them. That is the fun/creative side. There is also a lot of financial opportunity in bartending. With international travelers coming into Nairobi for business, there is opportunity to get extra cash for extraordinary service. By asking things like - “Do
you want another?” “How was that?” “Was everything to your liking?” you can yield a big reward in your pocket. Networking is also key. You command a big presence behind the bar and never know who you are going to meet next! How did you get into the Beverage industry? I’ve been in the industry since I was 14 years old. I started as a caterer; cooking. I then moved into being a dishwasher, hostess, server, bartender, GM of a restaurant then GM of a hotel. I went to school for a Degree in Business Marketing and Hospitality. I then got into the sales side of the wine and spirits industry. I worked for a wine distributor and thereafter was with Campari America for 10 years in Sales, Marketing and Strategy. Having experience building brands in the number one market in the world, I wanted to take my expertise and apply it to developing markets. What do you think it takes to make it into the beverage industry?
Most importantly, you need to educate yourself on the potential of the sector. Getting a job as a hostess is a stepping stone to a server, to bartender, to a restaurant manager. There is a lot of upward movement. You need to understand that if you work hard, take pride in what you do and have a positive attitude, the results will come. Smile, have fun...its food and beverage, be hospitable! If you have zero experience in the sector, even if you want a career change, don’t worry. You don’t need to have dined in a restaurant or tasted wine. Talk to some people in the industry, become a member of the community and Garnish will be your baseline element training to get your foot in the door. Finally, what is your favorite cocktail? Nigroni- it’s a classic. It’s bitter, and Campari has an amazing history. A job in the beverage industry is a stepping stone to huge opportunity, and now you know what it takes to make it.
JOB CLASSIFIEDS Bartender - Ocean Basket
Fryer Chef - Ocean Basket
Host/Hostess - Ocean Basket
Runner - Ocean Basket
Deli Hand - Ocean Basket
Grill Chef - Ocean Basket
Prep Chef - Ocean Basket
Saucier Chef - Ocean Basket Waiter/Waitress - Ocean Basket
To apply to Ocean Basket jobs, send CV and cover letter to jobs@oceanbasket.co.ke Include: CV, cover letter, passport sized photo. NB: State job title being applied for in the heading, and include current and expected gross remuneration, daytime telephone contact and addresses of 3 referees.
Try Duma Works for job opportunities in hospitality. Get connected by creating a free account on www.dumaworks.com. No bundles? No problem. Send a normal SMS to 22131 with the keyword YUMMY to create a profile on your mobile phone. 50.
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RESTAURANTS
GIGIRI, MUTHAIGA, UN AVENUE, VILLAGE MARKET
Artcaffé Brasserie
Mediterraneo
Asmara
Cafe VILLA ROSA
The Village Market, Gigiri Cafe 0717193895 An elegant and simple style gives Artcaffe’s Café Brassiere at the Village Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.
United Nation Ave, Gigiri Italian 0705269841 This restaurant is evocative of an Italian villa capturing Italian love for dining from their traditional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines.
General Mathenge Lane, Westlands Eritrean 0721948020 A modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area for families.
Villa Rosa Kempinski Cafe 0703049000 This spot is an ideal destination for an international dining experience. Whether it’s a taste of home or something rather different you are after, Cafe Villa Rosa is always the place to be.
Cake City
Suite 101
Artcaffe
Cake City
Warwick Centre Bakery & Juice Bar 0732444111 This spot uses traditional recipes to make delicious treats that feel home baked. Cake City will always be there to deliver carefully created cakes and pastries exactly as desired.
Tribe Hotel, Gigiri Bakery & Patisserie 0207200000 Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates, authentic Italian homemade gelatos and much more, all at Suite 101 at Tribe.
The Oval Café 0717193895 Distinctly chic style with creative décor including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries and desserts.
Diamond Plaza Bakery & Juice Bar 0734265718 Using traditional recipes to make delicious treats that feel home baked, Cake City will always be there to deliver carefully created cakes and pastries made just like you like them.
Big Square
Tamambo
Artisan
Cake City
UN Avenue, Gigiri Burger, Fast Food 0714782380 This branch is located at the corner of UN avenue and Limuru Road. This is the perfect spot to eat, work and chill with either friends or family.
The Village Market, Gigiri Continental 0207124005 Casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selection of light salads and gourmet dishes.
Sankara Hotel, Woodvale Groove International 204208000 From the outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere.
Next to Soin Arcade, Westlands rd Bakery & Juice Bar 0732444111 This spot uses traditional recipes to make delicious treats that feel home baked. They deliver carefully created cakes and pasteries made as desired.
Dormans
360 Degrees
Bamboo
Cake City
The Village Market, Gigiri Cafe 0205006662 Aside from your favourite cup of coffee, this latest branch of Dormans boasts a new menu including a wide selection of salads, delicious sandwiches, pastries, cakes and cookies.
ABC Place Italian - American Fusion 0700360360 Upscale casual restaurant known for serving authentic neopolitan pizza in a warm and lively modern atmosphere. The brunch here is the perfect way to spend any weekend.
Zen Garden, Lower Kabete Rd Pan Asian 0717542017 Bamboo is a fine dining restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai & Japanese cuisine, set in an elegant sophisticated atmosphere.
Sarit Centre Bakery & Juice Bar 0770 808451 Using traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries made exactly to your liking.
Habesha
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Big Square
Caramel
United Nations Crescent, Gigiri Ethiopian 0725869955 Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.
Villa Rosa Kempinski Pan Asian 0703049000 Here, you are taken on a culinary journey through Asia. Admire gastronomic artistry from within the theatre kitchen as you watch their master chef prepare your favorite dishes.
The Oval Burger, Fast Food 0714781351 Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy succulent burgers, creamy milkshakes as well as a fun kiddie corner. Let’s make a square mess!
ABC Place Contemporary American 0716663463 The warm, inviting ambiance and relaxing atmosphere here is perfect for a quick bite, business lunch or celebrating special occasions with friends. The service is also really great!
Jiko
About Thyme
Budhaa Bar
Chicken Inn
Tribe Hotel, Gigiri International,Formal Dining 0207200000 Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary cuisine focuses on fresh ingredients.
Eldama Ravine Road Continental 0721850026 Offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy area of Westlands.
Delta Corner Complex Lounge and Cafe 0736604121 Head here to relax at their upstairs, rooftop “VIP” lounge and glowing circular bar with a welcoming lounge area that provides a 360 degree view of the Westlands area.
Oil Libya Service Station Fast Food 0734265718 The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.
List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 53.
LOWER KABETE, PARKLANDS, SPRING VALLEY, WESTLANDS
RESTAURANTS
Clay Oven
Golden Spur
Mediterraneo
Sarabi
Fuji Plaza, Ground Floor Indian/Coffee Bar 0708778877 Experience pure North Indian cuisine prepared by their chefs brought in directly from the heart of India. Has a modern setting and coffee bar.
Southern Sun Hotel, Parklands Rd Steak House 0203740249 Offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children.
9 West Plaza, Ring Road Italian 0725547800 A modern drop back to the very best Italian fine dining from their mosaic pizza oven to home made pastas, seafood dishes and Italian ice creams.
Sankara Hotel, Woodvale Grove International 0204208000 Enjoy sweeping views of Nairobi in an exclusive ambiance as you try expertly made cocktails. Note that the age limit after 6pm is 25 years and above.
Colosseum
Graze
Ocean Basket
Saravana Bhavan
West End Towers, Waiyaki Way Italian 0791496894 Their contemporary restaurant makes for a perfect meeting point with friends or family. Their authentic Italian cuisine is made with the freshest ingredients. A slice of Italy.
Sankara Hotel, Woodvale Grove Steakhouse 0204208000 Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.
The Oval Seafood, Sushi 0786227538 Here you’ll find people who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere, friendly service and great value.
2nd Flr, Victoria Plaza, Parklands Rd Indian Vegetarian 0704182222 The world’s largest vegetarian chain now has a branch in Nairobi, and with chefs directly from Chenhai! Swing by for tasty, organic, purely vegetarian South Indian cuisine!
Darwar Restaurant
Haandi
Pizza Inn
Secret Garden
Apic Center, 1st Floor Indian 0722 520786 Darwar Indian Restaurant and lounge offers Special Indian, Chinese and Tandoor Cuisines with an amazing ambiance taking you to next level of Yummiest Treats
The Mall, Westlands Indian 0774157034 Haandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron
Oil Libya, Waiyaki Way Fast Food 0723971417 Pizza Inn continues to deliver some of the best pizza made using the freshest ingredients. Enjoy their contemporary interior design as you indudlge in a hot and yummy pizza of your choice.
14 Riverside Drive Cafe 0708800847 Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.
Furusato
Jade Tea House
Phoenician
Seven
Ring Road Parklands Japanese 0722488706 Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.
Zen Garden, Lower Kabete Rd Multi Cuisine 0724288791 Overlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.
Matundu Lane, Off School lane Japanese, Lebanese 0716161011 The Phoenician is a fabulous restaurant which serves sushi, Lebanese and Teppanyaki courses. The Phoenician has a delightful ambience, children’s play area and good service.
ABC Place, Waiyaki Way Seafood 0737776677 Offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique and sought-after dining experience.
Fogo Gaucho
Lime Light
Rendezvous
Shangrila
Viking House, Waiyaki Way Brazilian, Steak House 0729 243 202 Fogo Gaucho Churrascaria will serve you more than a dozen cuts of meat and 20 different salads prepared by Brazilian cuisine experts in an elegant South Brazilian ambience.
Hotel Royal Orchid Azure Multi-Cuisine 0736277170 This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giving a relaxed atmosphere.
La Maison Royale, 9 Mogotio Road Continental 0729769253 Offers an exhuberant environment that incoporates french cuisine in its very essence. Their wide array of delectable dishes will satisfy your food cravings and keep you going back.
Diamond Plaza New Wing Chinese, Indian 0773868497 Delicious Indian & Chinese Cuisine prepared by highly experienced chefs in their tastefully decorated interior. Home deliveries and catering for your special events also available.
Galitos
Lucca
Royal Kitchen
Snack Attack
Oil Libya Service Station Fast Food 0733 485 855 They offer authentic flame grilled chicken with Lemon and Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.
Villa Rosa Kempinski Italian 0703049000 A popular spot for family brunch on Sundays with a wide range of Italian and International cuisines, live entertainment and children’s play area and a fantastic mini- buffet.
Westlands rd Continental 0728224595 Lovers of authentic Indian or Chinese cuisines are in for a treat at The Royal Kitchen within the PrideInn. Customers are guaranteed of genuine and tasty cuisines.
Sarit Centre Fast Food 0700377777 Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau- rant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.
List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 54.
RESTAURANTS
JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTON
SOI
The Tandoori Patio
Vista
Adega
dusitD2 Hotel, 14 Riverside Drive Thai 0204233000 SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a communal table and an enclosed space with its own terrace for more privacy.
Junction of Lower Kabete & Peponi Indian Cuisine 0702018709 A hidden gem with an upscale patio style set up that is serene and pocket friendly serving hearty meals for healthy eaters. Best for hot naans, Curries and Tandoori bbqs.
Hotel Emerald Multi-Cuisine 0729418241 Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 6th floor of the Hotel Emerald making any evening out special and unforgettable.
Lavington Curve Mall, James Gichuru rd Portuguese 0723111999 This is an upmarket Portuguese restaurant catering to a variety of tastes and styles that will leave you wanting more.
SOKO
Tiger Trail
Vineyard
Artcaffe
dusitD2 Hotel, 14 Riverside Drive International 0204233000 Soko offers a private dining roundel and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.
Hotel Royal Orchid Azure Indian 0716079305 This is a fine dining restaurant that serves fine Indian cuisine from a delicate balance of succulent food, authentic ambiance and personalized service from our experienced staff.
Raphta Rd Continental 0772322270 Great atmosphere during the day and an exciting nightlife that can only be described as the best “pre-game and after party spot”. Coupled with fantastic meals and cocktails.
The Junction Mall, Ngong Rd Café 0202327799 Bright, light- filled café famous for its roasted coffees,hearty dishes and mouth watering deserts. It is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches.
Tambourin
Ventana
Wet Lounge
Big Square
Villa Rosa Kempinski Levant Cuisine 0703049000 An intimate rooftop lounge, bar and restaurant with a striking decor, exceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.
Junction of Karuna Rd & Lower Kabete International 0737555999 Upscale gastro-pub with an eclectic mix of jazz fusion. Enjoy simple heartwarming comfort food and slightly more unusual dishes.
Hotel Royal Orchid, Westlands International 0733 816 007 This is a chic yet classy lounge perfect for a night out with friends. It boasts of an eclectic ambiance with an impeccably designed VIP room where you can have private parties.
The Junction Mall, Ngong Rd Burger, Fast food 0714781351 you are guaranteed to enjoy the ambiance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.
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RESTAURANTS
JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTON
Brew Bistro
Ginza
Mediterraneo
Pizza Inn
Piedmont Plaza, Ngong Rd Bistro 0771152359 Fine dining section complimented by a centralised open kitchen which serves Pan-Global cuisine, incorporating a fusion of French, European, Asian and classic Kenyan flavours.
Galana Plaza, Galana Rd Japanese 0708333999 Ginza serves hearty and authentic Japanese meals from fresh sushi, delicious desserts, salads, stir fried and Teppanyaki dishes and more, all prepared by their able chefs.
The Junction Mall, Ngong Rd Italian 0734845077 An Italian experience set in its family like atmosphere with a variety of traditional Mediterranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.
Milele Mall, Ngong Town Pizza “It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.
Cheka
Habesha
MEZZE on the deck
Pizza Mojo
101 Manyani East Road Japanese 0717700666 The only Japanese restaurant actually owned by Japanese in kenya. Try authentic meals including sushi, noodles, a variety of seafood specials and imported sake from Japan.
Argwings Khodek Rd, Hurlingham Ethiopian 0733730469 Renown for its authentic Ethiopian cuisine complimented by great hospitality, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.
BEST WESTERN PREMIER Middle East & Mediterranean 0202927000 For traditional Arabic hospitality, food, an exotic array of sheesha flavours and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi.
Adlife Plaza, Kilimani Pizza 0729918435 This spot has a perfect classic pizzas menu and more available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.
Chicken Inn
Jiweke Tavern
Monikos Kitchen
Sierra Brasserie
Milele Mall, Ngong Town Fast Food The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals. – We all “Luv dat Chicken”
Ngong Rd African Cuisine 0728333985 Offers an exceptional Kenyan dining experience. The charming old fashioned interior with a luscious garden and outside sports bar. Ideal for family lunches and fun nights out.
Lavington, Valley Arcade Continental 0737032064 Inspired by the abundance of fresh and organic produce in Nairobi and across the country. Offers guests a delightful menu and tranquility at the heart of the shopping center.
Hurlingham, Yaya Centre Continental 0208068594 Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.
Creamy Inn
Larder
Noah Restaurant
The Steak Out
Milele Mall, Ngong Town Fast Food Creamy Inn promises to tempt you with that special sweet something that makes life worth living. Their ice creams are really popular and upon trying some, you will realize why.
Radisson Blu Multi Cuisine 0704810000 Serves local favorites and international dishes with an African twist. The Larder’s cosy ambiance enclaves create a sense of intimacy.
Eastlands Hotel Multi cuisine 0203861005 Offering an array of delicacies with contemporary fusion of the west and orient, Karaoke and hotpot on griddle tables available in private VIP rooms.
102 Manyani Rd. Off James Gichuru Multi Cuisine 0726211443 Elegant and urban steakhouse serving creative foods for all palates in a comfortable and inviting ambiance ensuring a memorable dining experience.
Double Dragon
Mama Ashanti
Pampa Churrascaria
The Arbor
The Junction Mall Chinese 0722 739143 Double Dragon is a Chinese restaurant located at The Junction Mall offering great service and authentic Chinese cuisine to itsncustomers.
Muthangari Gardens West African 0736222324 Mama Ashanti prides itself in providing authentic West African meals- including jollof rice and goat pepper soup- in a calm serene environment.
Thompson Estate, Kingara Rd Brazilian, Steak House 0727785302 A haven for meat lovers and vegetarians alike. The restaurant encompasses an authentic Brazilian rotisserie steak house and fantastic buffet salad bar.
House 904, James Gichuru Rd Café 0729400291 An eco-friendly garden cafe with an eclectic selection of food and as well as a marketplace in a tranquil garden setting in the heart of Nairobi.
Fogo Gaucho
Mambo Italia
PABLO’S
The Wine Shop
Kilimani, Galana Rd Brazilian, Steak House 0715414141 Brazilian Steakhouse with a set price for all you can eat, magnificent buffet professional baristas and specially selected wine list. Beautiful unique ambience with outside ter-race seating.
Lavington Curve Mall, Lavington Italian 0719468885 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee on their fabulous terrace.
BEST WESTERN PREMIER NAIROBI International 0202927000 The menu here encompasses a wide variety of international cuisine, from authentic Asian dishes to Italian pastas and pizzas. Sit either indoors or outside and be sure to be spoilt for choice!
671 Piedmont Plaza, Ngong Rd International 0718003302 YThe Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer up a selection of delicious complimentary dishes for your selected wines.
List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 57.
KAREN, NGONG ROAD, LANGATA
CBD, INDUSTRIAL AREA, MOMBASA ROAD
Afghan House
Explorer Tavern
Talisman
Baraka
The Hub Afghan Cuisine 0717781815 Afghan House provides freshly prepared Afghan Food which is made on order and delivered all around Nairobi. They also specialize in Turkish baklava, a popular dessert.
Ole Dume Rd Continental, Bar 20 5203931 Hidden in the Lavington area, Explorer Tavern is the place that celebrates a wide variety of single-malt scotches and different cuisines. One try and you’ll be back for more!
320 Ngong Road African, Pan-Asian, European 0733761449 Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.
Crowne Plaza Hotel, UpperHill Continental 0202746000 An All-day restaurant on a terrace overlooking the hotel’s main pool. They serve full english buffet breakfasts, contemporary buffet lunches, and an al a carte or set dinner menu.
Artcaffe
Marula Mercantile
Tamambo Blixen
Bhandini
Karen Crossroads Shopping Centre Café, Continental 0717193895 Offers a tranquil setting for work and play, boasting a two-level restaurant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating
Marula Lane, Karen Modern/International 0706 22 4444 Locally-sourced, modern cuisine and innovative cocktails served in a rustic, laid-back garden setting. Bread, pastries, jams, sausages and more all made in-house.
336 Karen Road Continental 0733603065 Relax in the cozy indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardens in Kenya.
InterContinental Hotel,CBD Indian 0203200322 Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen.
Big Square
Matbronze Café
Tamarind Nairobi
Big Five
Karen Square, Ngong Rd Burger, Fast Food 0714781351 Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.
Hse.2 Kifaru Lane, Langata South Rd. Cafe 0719204834 Classy cafe nestled in the serene location of Karen boasting of beautiful gardens and an inspiring bronze art gallery. Enjoy their tasty sandwiches, light grills and wholesome salads.
Karen Blixen, Karen Seafood 0733603065 Tamarind Nairobi offers some of the city’s leading seafood in an ambience of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.
Ole Sereni Hotel, Mombasa Rd Multi Cuisine 0203901000 Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order before you with a bonus view of Nairobi National Park
Carnivore
Que Pasa
The Curragh
Cafe Maghreb
Carnivore Rd, Langata African, Barbeque, Kenyan 0722204647 Considered as ‘Africa’s Greatest Eating Experience’, they serve exotic meats roasted over charcoal and carved at your table.
Karen Shopping Centre,Karen Continental 0728272902 This neighbourhood bar is a stylish yet simple space. Provides the perfect informal location to enjoy a meal, drink or lounge.
Ngong Race Course Pub Food 0706317753 Nairobi’s first authentic Irish Pub found at Ngong Race course, with ample free parking and great authentic Irish cuisine.
Nairobi Serena Hotel, CBD Seafood, Cafe 0202822000 An international buffet is served in the Moroccan Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service.
Chicken Inn
Simba Saloon
Afghan House
Flame Tree
Shell, Mbagathi Way Fast Food The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals. – We all “Luv dat Chicken”
Carnivore Rd, Langata African, Barbeque 0722204647 A vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.
Kisauni Rd Nairobi West Afghan Cuisine 0717781815 Afghan House provides freshly prepared Afghan Food which is made on order and delivered all around Nairobi. They also specialize in Turkish baklava, a popular dessert.
Sarova Panafric, Valley Rd International 0709111000 Dine at this restaurant overlooking manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.
Creative Kitchen
Snack Attack
Argenti
Makuti Bar & Grill
Wilson Airport (Off Langata Road) Continental 0722959552 Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.
Adams Arcade Fast Food 0700377777 Snack Attack Kenya is your go to source for delicious “Loaded Chips”. Head there and indulge in their tasty menu which offers extensive and rich meals at an affordable price
Gem Suites, State House Crescent Continental with Italian Fusion 0202635556 ‘Argenti”, meaning “silver” in Italian, communicates the fine dining and elegance of the restaurant while retaining an air of exclusivity. They also have very efficient service.
InterContinental Hotel,CBD International 0203200324 The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.
List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 58.
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THIKA ROAD, TRM MALL, GARDEN CITY
RESTAURANTS
Mandhari
Tatu
Cake City
Mambo Italia
Nairobi Serena Hotel Formal Dining 0202822000 Overlooks the pool and offers a finedining experience. Known for the excellence of its seasonally inspired menu and extensive wine cellars.
Fairmont Norfolk, Harry Thuku Rd Formal Dining 0202265000 Offers flame grilled, aged cuts of high quality meat. The fine dining experience comprises of an a la carte menu and an international range of wines.
TRM Mall Cafe 0734265718 Uses traditional recipes to make delicious treats that feel home baked. Delivers carefully created personalised cakes and pastries.
Garden City Italian 0703 967 149 A casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin- crust pizzas, home - made gelato or coffee.
Mukutan Garden
Thai Chi
Chicken Inn
Moca Loca
Fairview Hotel, Upper Hill Cafe 0202881000 The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, coffees and light meals such as gourmet sandwiches, pizzas and quesadillas.
The Sarova Stanley, Kimathi St,CBD Thai 0202757000 One of the city’s most elegant dining establishments, The Thai Chi boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.
Garden City - 1st flr Fast Food 0734265718 The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.
Garden City Cafe & Lounge 0708084835 A cafe, restaurant and lounge serving breakfast, lunch & dinner, as well as coffee and cocktails . Ambiance is central to this new brand which also has a location in Nakuru town.
Pampa Churrascaria
Lord Delameres
Chicken Inn TRM
Pizza Inn
Panari Sky Centre, Mombasa Rd Brazilian, Steak House 0722131047 Pampa Churrascaria is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house as well as a fantastic buffet salad bar.
Fairmont Norfolk, Harry Thuku Rd Formal Dining 0202265000 Classic, charming and modern restaurant ideal for business executives, families and groups of friends. The menu features robust international and authentic Kenyan cuisine.
TRM Mall - 2nd flr Fast Food 0734265718 The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.
Garden City - 1st flr Fast Food 0702323323 “It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.
Pango Brasserie
Thorn Tree Cafe
Creamy Inn
Pizza Inn TRM
Fairview Hotel, Upper- Hill Formal Dining 0202881330 With its famous underground wine cellar, romantic ambience, quality service, classy food presentation and excellent taste, this restaurant is indeed a class of its own.
The Sarova Stanley, Kimathi St,CBD Continental 0202757000 This a legendary open-air, bistro style pavement cafe most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.
Garden City - 1st flr Fast Food 0702323323 Creamy Inn promises to tempt you with that special sweet something that makes life worth living. Their ice creams are really popular and upon trying some, you will realize why.
TRM Mall - Grnd flr Fast Food 0734265718 “It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.
Black Gold Cafe
Artcaffe Garden City
Galito’s
Pizza Mojo
The Panari Hotel, Mombasa Rd Cafe 0711091000 It is known for its well roasted coffees, teas, light meals, smoothies and desserts. Its location overlooking Mombasa rd gives it the atmosphere of a game lodge as it faces the National Park.
Garden City Mall Cafe 0709202020 Artcaffe gives customers a place to rest and relax over great food and drinks made by their passionate team of chefs, baristas and mixologists, to ensure each visit is a memorable experience.
Garden City- Grnd Flr Fast Food 0702323323 Galito’s offers delicious and authentic flame grilled chicken, burgers, rice dishes and french fries, and that’s what first comes to mind when you think of this popular fast food chain in Nairobi.
Garden City - 1st Flr Pizza 0729918435 With a perfect classic pizzas menu and all available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments. Ask for their freshly brewed beers too.
Sikia Fine Dining
Artcaffe TRM
Galito’s TRM
Sugarcane
Crowne Plaza Hotel, ,UpperHill Formal Dining 0202746000 The Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.
TRM Mall Cafe 0709202020 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.
TRM Mall- Grnd Flr Fast Food 0733485855 Galito’s offers delicious and authentic flame grilled chicken and french fries, and that’s what first comes to mind when you think of this popular fast food chain in Nairobi.
Garden City Mall - 1st Flr Caribbean 0792482042 The recently opened Sugarcane offers Caribbean food in a casual, stylish atmosphere. Favorites like Jerk Chicken, Curry and Roti, tropical desserts and yummy drinks!
List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 61.
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