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Vol 3.09 | September 2017
LOVE BITE NAIROBI PIZZA FESTIVAL 29 SEP - 8 OCT 17
WIN A TRIP TO ROME
GET FREE DRINKS
2 FOR 1 PIZZA DEALS Outdoor
EDITORIAL YUMMY
BELLA PIZZA! Few things are better than a pizza and a refreshing cold beer, except of course two pizzas for the price of one and a couple of drinks on the house. Welcome then, to the third annual Pizza Festival in partnership with mVisa. From 29th September till 8th October, you‘ll be spoiled for choice as we kick off our biggest Pizza Festival yet, which this year will not only include your favourite Nairobi establishments but ones from Mombasa too. I personally struggle to say no to anything covered in cheese. It is highly possible that I eat too much of the stuff but refuse to cut back on what for me is more a passion than an addiction. Pizza is therefore an inevitable weakness. Rumour has it that I’ve been known to groan agreeably within the first few seconds of inhaling a pizza. The only thing that’s probably just as good a freshly baked pizza are freebies. This year, we’ve partnered with Visa just in time for the launch of their mobilefriendly, free transaction payment service, mVisa. In honour of the launch and all things pizza, mVisa will be rewarding those that pay for their 2 for 1 pizza deal with mVisa with two free drinks on them. Attention though because the freebies don’t stop there: hundreds of restaurant vouchers will be awarded daily on our social media
pages and on air, via Kiss FM, XFM and East FM. If that wasn’t already enough, we’ll also be giving all diners a chance to win a trip to the Rome, the Eternal City in the heart of Italy, or the beating heart of pizzaland if you will. For this year’s Pizza Festival, over 50 restaurants will be serving up a delicious variety of your favourite flavour-packed flatbreads. Some establishments have gone as far as to have designed custom menus especially for the festival. On page 26 read about Brew Bistro’s quirky beer based creations which include a Deep Fried Smoked Chicken Calzone and a Steamed Pepperoni Pizza. For more information on the rest of the participating restaurants, flip over to our festival guide on page 29 complete with instructions on how to get your hands on these 2 for 1 deals. As for the rest of the magazine,
we’ve changed things up this time round and given a few of our regular articles a little face lift. We reintroduce our wine column with our new in-house wine expert, Josiah Kahiu, who has just returned from a year studying winemaking in the historical city of Florence in Italy. Each month Kahiu will curate a beautiful selection of wines to suit all palates and pockets and answer any wine related questions you might have. Our Editor in Chief, Katy Fentress, fills in all the blanks around olive oil and sheds light on fake olive oil that has flooded the food market in recent years on page 42. Irene Ouso traces the roots of the’ love it or hate it’ Hawaiian pizza on page 34 and Charity Keita is finally back from Italy, but is swapping Pizza for Ugandan Rolex’s on page 22. All in all, we can’t wait to hear
about your experiences with the third edition of Pizza Fest. We’ll be tracking the conversations online, especially your reviews and photos. So as you tuck into slice upon slice of saucy, cheesy goodness, remember to take a picture, tag @EatOutKenya, stick in a #pizzafest and prepare yourselves for the inevitable pizza coma. Cheers!
Michelle Slater General Manager
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www.theconcordhotels.com 0709466000, 073082000 31 Wangapala Road, Parklands Nairobi.
ENDORSEMENT
KARIBU PIZZA It been three years since the premier of the Nairobi Pizza Festival. The event is gradually becoming synonymous with the celebration of one of the world’s greatest dishes and slowly getting the acclaim of domestic and international travelers. In recent years, food tourism has grown considerably and has evolved into one of the most dynamic segments of global tourism. Today, destinations the world over are becoming increasingly aware of the importance of culinary tourism as the key to stimulating local, regional and national economic development. Much like culture, cuisine has the potential to create organic connections between us and the rest of the world. It possesses the innate power to cross borders, as people from varied parts of the world can savour the selection of the many dining options at our behest - while taking in our vibrant social scene. For many of the world’s tourists, especially those seeking new and special culinary experiences, gastronomy is a central part of the tourism experience. We must - however, remain cognizant of the fact that tourists are attracted to local produce and we, therefore, ought to center our products and align our marketing endeavors to fit what is Kenyan. For the tourist seeking new or alternative experiences, food is inextricably linked to its origin. It tells a story - and this presents an opportunity for Kenya to differentiate herself as a truly unique, appealing and creative culinary destination to those that seek to experience our country’s rare flavours. Thank you for picking up your issue of this month’s Yummy Magazine. I trust that it will serve as a delicious appetizer to the improved knowledge and continued growth of culinary tourism in Kenya and the region. KTB Chief Executive Officer, Dr. Betty Radier
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SEPTEMBER 2017
42 OLIVE AFFAIR
CONTENTS
Almost everything you always wanted to know about olive oil but were afraid to ask
MAIN FEATURE 29 Pizza Fest FAQ 36 Ingredient Profile: Tomatoes 38 Recipes: Easy Crostini REGULARS 18 In Conversation: Tresor’s Treasure 22 Food Life: Rolex Diaries 25 Kitchen Confidential: Togetherness 26 Susan Eats: Beer Batter Pizza 44 Ask a Wino: Aging Whites 46 Social Butterfly: Inside Number 7 51 Man About Town: Whisky Etiquette NUGGETS 12 Coffee Culture: Aeropress Championship 14 Eatout: Nairobi late-night dining 21 Culinary Escape: Turkish Pide 52 Breaking Bread: African flatbreads
34 36 PINEAPPLE-GATE Death of a pizza traiblazer and the great Hawaiian pizza social media storm
On the cover Karun Mungai shot by Tatiana Karanja. check out the Cosmic Homies Pizza Fest photoshoot at eatout.co.ke
YUMMY Vol. 3.09 · September 2017 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTORS Mikul Shah, Yaniv Gelnik GM Michelle Slater EDITOR IN CHIEF Katy Fentress ASSOCIATE EDITOR Irene Ouso STAFF WRITER Winnie Wangui CONTRIBUTORS Anyiko Awoko, Jackson Biko, Charity Keita, Patricia Kihoro, Susan Wong DESIGN Rachel Mwangi, Brian Siambi SALES, MARKETING & OPERATIONS Daniel Muthiani, Devna Vadgama, Gilbert Chege, Jane Naitore, Joy Wairimu, Ruth Wairimu, Seina Naimasiah, Njeri Gathara, Wahida Giladi PHOTOGRAPHY Tatiana Karanja IT Asim Mughal, Douglas Akula, Erick Kiiya SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke
/eatoutafrica
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@EatOutKenya
@eatoutkenya
SOCIAL SCENE
CHIVAS FOR GOOD On September 4th at dusit D2, Chivas Regal Venture representatives launched the new chapter of a global initiative which sees startup companies from all over the world compete to receive a share of a $1million fund. The competition, now entering its fourth year, aims to identify outstanding local entrepreneurs with business models aimed at making the world a better place and give them a chance to shine on a global stage. Applications open until the 30th of October, for more information visit the official Chivas website.
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NEWS & EVENTS
RHUMBA PRINCE
KULA KULA
Fally Ipupa To Headline Koroga Festival.
Lots of food, drink and more!
Prepare to get down, let loose, and knock your socks off at the 19th edition of the Koroga Festival. Happening on 30th September from 2pm to 11pm and Sunday 1st October from 2pm at Carnivore grounds, the rhumba prince Fally Ipupa will have you on your feet on Sunday in what promises to be the most entertaining Koroga yet. Get your tickets from ticketsasa.com for Ksh. 2,000 for advance tickets .Children under 12 get in for free.
The Kula Kula food festival brings together restaurants, artisans, food crafts, wine distributors, caterers, mixologists colourful drinks and more all in one space. You also get a chance to shop from your favourite artisanal providers on 7th October at the Elephant from 10am to 6pm. Advance tickets are only Ksh. 400 through Mpesa till number 907997African Kaya and Ksh. 500 at the gate.
WINE CLUB Wine At Your Doorstep. Are you a wino? Does lacking a bottle of wine in the house make you miserable? Are you always looking out for wine tastings and new wines to try? If this is you – you need to join Pharley’s Drink Wine Club. When you join the club, a box of 6 mystery bottles of wine will be hand-delivered to your door every single month; lovingly curated by their expert team of ‘winepreneurs’-each box accompanied by a list of interesting facts about the wines. Join Pharley’s Drink Wine Club and impress your friends with not only your wine selection at home, but you your new-found knowledge as well. pharleyswine.com
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FOOD AND FASHION Lord Erroll Fashion and Food Fair. The monthly Lord Erroll Fashion and Food fair returns on 30th September from 9am to 6pm with a variety of food stations and fashion boutiques set up around the garden for you to visit over the course of the day, With BBQ lunch at the restaurant and happy hour from 5pm, you better bring your appetite along with you!
KIDS FAIR For All Children Entrepreneurs. Make your way to the Zen Garden in Nairobi for the Zen Kids Business Fair on 30th September from 10am to 5pm. Children from 5 to 15 years old will get the opportunity to set up pop-up businesses and stalls where they can sell their products to the public. There will be lots of fun activities for the kids, from bouncing castles to face painting, and fun games.To have your child registered, email info@zengarden.co.ke
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NEW RESTAURANTS
SERENE DINING The Place at Windsor. Need to rest your feet a while after teeing off all afternoon? Now you can enjoy the tranquility of the expansive greenery at The Place at Windsor Golf Hotel & Country Club, situated in the midst of the vast indigenous forest. On their continental menu you can find a large selection of mouth watering foodstuffs that go from T-bone to rib-eye steaks, grilled salmon, steaming pizzas and succulent pasta dishes. eatout.co.ke/nairobi/the-place-at-windsor
LITTLE SEOUL Korean Street Food Now in Nairobi. Pop in to East Seoul Street Food at Village Market and take a culinary trip to Korea’s foodie capital. Not sure you like Korean? Well in that case sample some of their Chinese and Japanese ranges! From snacks to barbecues, variety is the name of the day at East Seoul Street Food. eatout.co.ke/nairobi/east-seoul-street-food
CHOO CHOO! Japanese & Korean Haven. The recently-opened Food Train, brainchild of the ever popular Sushi Soo restaurant, allows customers to hand pick their favourite sushi selections directly off a slow moving conveyor belt. Let the bright neon lights reel you into Kenrail Towers on Ring rd Westlands for a full immersion trip into this popular style of Asian dining. eatout.co.ke/nairobi/food-train
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COFFEE CULTURE
SWEET SPOT The first ever East African Aeropress Coffee Championship that was held this September 17th, at the Alchemist Bar in Westlands. If ever there was a sign that coffee culture is taking off in a country that is traditionally more famous for growing coffee than drinking it, this would have to be it. Over the course of one Sunday afternoon, twenty baristas competed to be the winner of an altogether novel form of championship. Spectators attending the event watched on in a mixture of awe and disbelief, as competitors strived to master this novel coffee making apparatus. Looking like a cross between a car piston and a plunger, the Aeropress—which is not yet available to buy in Kenya— is designed to force a coffee brew into a cup through a filter, by pressing a rubber plunger through a plastic tube. In keeping with the Worldwide Aeropress Championship (WAC) regulations, every competitor had at their disposal the same kind of coffee. This, as Stephen Vick the event organiser explains, was a variety supplied by Dormans Coffee from an estate called Muchoki in Nyeri. The coffee was selected from amongst 15 other competitors by a group of experienced cuppers and judges that included two time Kenyan Barista Champion Martin Shabaya, Stephen
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Vick and is emceed by Nairobi’s number one food expert Miss Susan Wong herself. According to Vick, who moved to East Africa in 2008 and is now in his fourth year as an Aeropress judge, when selecting the coffee, judges were looking for a variety that was a bit delicate and leaned toward the floral-side of the Kenyan flavour spectrum. Vick explains that Kenyan coffees are known for having a lot of bright acidity with flavours of blackcurrant, raspberries and stone fruit. Judges were keen on looking for a coffee with a classic Kenyan acidity structure but which also had a delicate body and strong floral notes. In the end, the Dormans coffee blend that was selected, was felt to be ideal because it has a very strong rose petal flavour and aromatic profile. While Kenyan, Ethiopian and Colombian coffees tend to be very popular during the annual WACs, this was the first time that the coffee used in a national competition was grown in the same country. Not only that, but
the variety in question comes from the red fertile soils of Karatina, Nyeri district. Once the winning coffee was selected, it was then roasted in-house and a week before the competition, samples were distributed to competing baristas so they could practice their technique in the run-up to the big day. Vick explains that the the grind is entirely up to the competitor, as are all the brewing parameters. Aeropress does this in order to help the baristas to find the “sweet spot” for that particular coffee, a process which involves figuring out what grind to use, how much coffee to use in the individual dosage, water, water temperature and stirring method, amongst other things. The winner of this year’s Kenyan Aeropress Championship will be flying to Seoul in Korea this November to compete in the worldwide event. In the meantime, expect Dormans to continue to strive to produce some of the best coffee our country has to offer.
COMPETITION FORMAT
• The competition is a multiround, elimination tournament.
• In each round, three competitors brew coffee simultaneously.
• Competitors have 8 minutes in which to prepare, brew, and present their coffee.
• When the time is up, the coffees are presented in identical vessels to a panel of three judges.
• The judges blindly evaluate each coffee and make their own private assessment as to which is the best.
• On the count of three, all judges simultaneously point to their preferred coffee.
• The winner progresses to the next round. The losers are eliminated. Learn more about the Aeropress at the Nairobi School of Coffee – email; training@ dormanscoffee.com
EATOUT PICKS
LATE DATE Late-night restaurants often seem to struggle in Nairobi. Yeah you can get a fried chicken and chips practically twentyfour hours a day but where do you go if you want some actual food past the stroke of midnight? Whether you are craving some fillet mignon after a night at the club, you just landed in Nairobi and fancy a taco, woke up famished and in need of a hearty meal or are searching for an early breakfast spot on the morning of your road trip, here are six restaurants that serve up gratifying meals until late o’clock. Havana Restaurant & Bar If you find yourself in Havana during your club hopping spree, be sure to check out the Mexican restaurant situated at the back. This popular bar located on Woodvale Grove Westlands doubles up as a restaurant and you can be sure to indulge in a delightful pepita crusted snapper as late as 1 am. eatout.co.ke/nairobi/havana J’s Fresh Bar & Kitchen (Westlands) Located on the corner of Muthangari drive and Rhapta rd Westlands, this prominent spot is much larger than the sister restaurant in Karen and features spacious outdoor seating. The ambiance during the day is laid back with soft music transforming into a nightlife ambiance as evening draws near. Be sure to try their scrumptious burgers or pork spare ribs. eatout.co.ke/nairobi/js-fresh Que Pasa Bar & Bistro This tastefully decorated restaurant serves up continental cuisine, including vegetarian options. Although on weekdays the kitchen closes by 9:30, on weekend customers can enjoy their pizza menu all the way until midnight. eatout.co.ke/nairobi/quepasa
Soaring Eagle Spur at Eka Hotel Craving a stack of well glazed ribs at 10pm? Soaring Eagle Spur serve up scrumptious meals. Not only do the ribs come glistening on the plate but they are tender, juicy and gratifying. Their bar is also always fully stocked-you so wash down your meat fest with an ice cold drink. eatout.co.ke/nairobi/soaring-eagle-spur Artcaffe (All Westlands Branches, Karen Cross Roads, Junction and The Hub) From salads, pasta dishes to pure vegan meals, Artcaffe’s menu is all-inclusive. These branches open till midnight and Artcaffe Oval opens for 24 hours every weekend which makes for a perfect spot for breakfast for night owls heading home from a night of partying. eatout.co.ke/nairobi/artcaffe-oval Habesha (Hurlingham and Gigiri) This chain of homely restaurants with delightful garden setups are a popular spot for large groups looking to eat well and not break the bank. If you forgot to eat and suddenly got an injera and shiro craving at midnight visit one of their branches and they will be sure to oblige! eatout.co.ke/nairobi/habesha
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KAHAWA DIARIES
ARTCAFFE KAHAWA DIARIES
JASON DUNFORD IS A RETIRED KENYAN OLYMPIC SWIMMER & HOST OF ONLINE TALK SHOW, J-TALK. JASON TOOK A MOMENT TO SHARE HOW HE LIKES HIS FAVOURITE BEVERAGE WHILE AT HOME OR ON THE ROAD. Do you buy beans or ground coffee? I would say I’m a 70-30 kind of person. 70% of the time, I will buy ground coffee while 30% will see me grab a pack of coffee beans. How do you store your coffee? I use a vacuum mason jar at home to keep it fresh. Do you roast your own beans? Unfortunately, I don’t. I haven’t mastered the art just yet. Is it a bad thing for a Kenyan to say that? What’s the perfect roast? I tend to lean more towards medium roast coffee. The flavours and aromas are perfectly balanced. I get to enjoy the benefits of a dark roast and a light roast. Do you add anything to your coffee? Like cream or sugar? What else do you add? Normally, I’d prefer my coffee black. Sometimes I will add cream and honey, no sugar. And not forgetting some cocoa powder to make some mocha.
How do you make the perfect cup of coffee? I like making espresso for myself using a Keurig single serve machine. The result? Perfection in a cup. What are your thoughts on decaf? I like the caffeine in my coffee because it makes all the difference for me. However, I don’t judge those who take decaf coffee.
NOW AVAILABLE! In our outlets or online
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What’s the best brew when you’re on the road while in the US? Or do you carry around your own pack? I like to pop into Peet’s coffee & tea in San Francisco where I live. At the same time, I’m not too fussy when visiting friends so I won’t insist on carrying my own pack of coffee. I’m a well mannered guest. How do you convince a non-coffee drinker that coffee is the best? Coffee helps me stay awake. I have a hectic schedule so it works for me. I won’t be quick to judge those who aren’t too keen on drinking coffee. As long as the conversations flow, we are good.
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IN CONVERSATION
TRESOR’S TREASURE Born and raised in Congo, the South African-based singer and songwriter Tresor (pronounced “Trezor”) is a multi award winning African pop star. Yummy writer Anyiko Awoko catches up with him during a break from his Coke Studio stint, to talk about his passion for music and how it never stopped him from spending time in the kitchen.
Congolese- born musician Tresor is at the forefront of Africa’s pop music scene. The multi-talented artist speaks in Swahili, Lingala, English, French, with a few words in South African native dialects thrown in for good measure. Throughout our interview, which is conducted in a mix
EVERY HOT MEAL DESERVES A GOOD WINGMAN.
of English and Lingala-esque Swahili, Tresor exudes an air of relaxed confidence. A true style king, he looks and dresses like a Congolese Sapeur with an African grunge-infused style—embodying elegance, class and a rockstar aura. I meet the singer and songwriter,
who recently brokered a 7-figure record deal, at the Sarova Stanley Exchange Bar. As I wait for him to arrive, I can’t help but admire the bar’s old-fashioned fans. Just like Tresor, their style harks back to days of old and feels somewhat misplaced amongst the city’s bright lights and shiny surfaces. Today has been the last day of Tresor and the Cameroonian artist Locko’s Coke Studio recording. It has definitely been a long one and he arrives looking exhausted and immediately orders a neat gin on the rocks. As the conversation inevitably segues towards food, Tresor tells me that on a good day when he isn’t making music, he can put together some pretty mean Burgers and Chips. “I can also make very good Ugali and Nyama Choma,” he confides, “I grew up with five sisters and from the time we were young, my mother made sure that I cooked just as much as the girls.” Tresor explains that this was pretty odd for a boy to be cooking in a culture that expects women to stay tied to the kitchen and that he initially resisted. “At first I wondered ‘what am I doing in the kitchen?’ But with time I realized and understood that this opened my mind and taught me basic things about cooking.” Tresor recalls the one time he tried and failed to cook a special omelette which, he tells me, totally fell apart. “I once also tried to make a spicy
Mexican dish and it was a disaster. I was reading the recipe online and because I was so tired, I got the timing all wrong. Same with making good steak, I never manage to made it soft and tender.” Thanks to his music, the singer spends most of his year criss crossing the globe. He asserts that his best life experiences include touring Europe and having over 1,000 people singing along to performances of songs he wrote from his small apartment. He says, “A lot of time when I travel, before I perform I can’t eat anything heavy so I usually order vegetables and tropical fruits. After a show though, it’s full on Pizza. I eat a lot of Pizza although I am attempting to tame the habit. It’s the kind of food I will enjoy any time of the day, even late at night.” Tresor says that Congolese Food is pretty much like Kenyan: “We’ve got Pap which is like Ugali and is usually served with meat or fish, rice, beans and cassava leaves.” Of his experience so far, he says: “It’s a beautiful platform to explore African music and a great initiative for Coca Cola to be involved in, as it brings African music together and bridges the gap. It’s beautiful and really amazing! I really enjoyed working with Locko and discovering more on his country and culture. Can’t wait to go to Cameroon!”
CULINARY ESCAPES YUMMY
TURKISH PIZZA Commonly known as a Lahmajoun or the more calzone-like Pide (pronounced: pee-deh), these thin crust flatbreads are popular around the country for lunch or just a simple afternoon snack. Irene Ouso, enrols the help of a Turkish chef to teach her how to make Pide from home. Just as we were all getting used to the idea of mozzarella, basil and tomato, in comes the Turkish pide, a pizza with a Middle Eastern twist. Think soft lamb mince with white feta-like cheese or the aromas of smoked turkey and beef. “A proper pide should be baked in a brick or other stone oven,” says Hassan Mirali, a Turkish national and chef who moved to Nairobi in 2012. Mirali, or Hasso as he likes to be called, is teaching me how to make some pide. Since I can’t make it to Istanbul, he decides to help it come alive right here in Nairobi. Hasso tells me that pide and its various varieties are widespread through Turkey and are a popular food. The base is a flatbread similar to a regular pizza crust. Toppings vary widely and include onions, peppers, tomatoes, sausage,
pastrami (seasoned beef or turkey which is smoked, then steamed) eggs, mushrooms, spinach, feta cheese and minced meat. While we prepare the ingredients, Hasso explains that the history of pide is a little sketchy but that a commonly-held belief is that the dish was invented in the early twenties as a way of making use of the available ingredients in war-torn Turkey. Today, we are cooking this national staple with a mozzarella, mint and a lamb mince topping. I observe Hasso as he preheats the oven to 200C and greases the oven trays. He then proceeds to mix flour, sugar, salt, yeast, water and egg into a soft bowl which he the covers and sets aside to rise. “Rub some vegetable oil on your hands beforehand so that the dough
is easier to handle,” Hasso reminds me as we are getting into the thick of it. “Using a rolling pin, roll the dough into circular flat pieces. Then gently extend each piece from the sides until you obtain long oval pieces or a surfboard shape”. For the meat filling, Hasso proceeds to stir-fry 2 chopped onions and ½ Kg lamb mince. Once they are softened, he adds a diced red capsicum and 1 tsp tomato paste. As the ingredients bubble away, he proceeds to sprinkle the sauce with some paprika, salt, black pepper and fresh mint leaves. When the meat is cooked, he sets it aside to cool. He then brushes the flat dough with egg and ladles on the sauce. Next he sprinkles on some mozzarella cheese and folds the dough inwards from the sides, bringing it all together at the
tips and brushing the base with the remaining egg. Once in the oven, it takes about 20 minutes for the dough to start changing colour and the cheese to bubble. Hasso then extracts it, brushes it with olive oil and cuts it into thick one inch strips with a pizza cutter. Hasso informs me that the original Pide, was made with butter and was literally dripping in the stuff. An empty Pide crust was coated with a large knob of butter before popping it in the oven to prebake, ready for a filling of pastrami or lamb which was also cooked in butter. Before serving, every pide was brushed with more butter and on the table was a dish with yet more butter, just in case. According to Hasso “Back then, without butter there was no pide. The additional butter flavours are what made it what it was.”
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THE FOOD LIFE
ROLEX DIARIES Fresh back from her Italian sabbatical, Charity Keita teases readers with her knowledge of Italian Pizza Culture, before delving into her recent escapade on the banks of the river Nile. Pizza Festival is nigh and having just got back from Italy, it makes sense that I choose this moment in time to divulge some of the bountiful pizza knowledge I have accrued over the course of my year abroad. Ideally, I should dive into heartfelt descriptions of gravity-defying thincrust Roman pizzas that refuse to collapse, no matter how many layers of ham, mushroom and artichokes are piled on; I should then move onto to effusing about pillowy Neapolitan pizzas heaped with sausage and bitter local broccoli; next I should lick my lips while I recount the story of that time we ate fried pizza served alongside flutes of Champagne or how for lunch, I loved nothing more than to go to the local bakery to buy focaccia stuffed with grilled aubergines and pecorino cheese. And yes, I should tell you about pizza with Nutella, because that really is a thing.
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I have, however, been blathering on about Italy for thirteen months now and if truth be told, I would actually rather stay a bit closer to home. At the time of writing, I am lying horizontal on my sofa struggling to remember what a vegetable tastes like. For the last three days my diet has consisted almost exclusively of Rolex (that’s chapo mayai or eggs rolled in chapati to you and me). I’ve had fat Rolexes, I have had thin Rolexes, I have had Rolexes overflowing with avocado and they’ve all come wrapped in scrumptiously flaky chapatis which look nothing like the greasy ones we are sometimes served here at home. When I take the time to add them all up, I realise that I ate six Rolexes and one chapati over the course of one small weekend. Why would I do such a thing, I head you ask. Well the moment I set foot in Kenya, my friends started hassling me to go to
Nyege Nyege International Music Festival over in Jinja, Uganda. Try as I might, I could not resist their pleas and so at the last moment decided to throw caution to the air and allowed them to drag me onto a coach for a fourteen hour journey in order to go and camp in the rain by the source of the river Nile. Once at the festival, I decided that I should be professional and don my reporter’s cap. Seeing that there was only one pizza shack which I discovered late on Sunday, I had no choice but to investigate the national mania for eggs in a chapati. And investigate I did. Every day I walked up and down ‘Chapati Avenue’ and observed what varying techniques one smiling chapati maker employed from the other. After many hours, I would finally settle on one, at which point I would ask: “are yours the best chapati in Nyege Nyege?”. They would all invariably
answer yes. Eventually, when I could eat Rolexes no more, I began to interview random Ugandan ravers about whether they had a favourite Rolex stall. People seemed more concerned about what went into the omelette than with any specific chapo-making technique though. Avocados were popular and so the only guy who had some at hand got loads of business. One guy made huge batches with grated carrots that no one seemed to want to eat. Bananas and peanut butter, served up without the eggs of course, were also a hit as were classic Rolexes with a tiny smattering of tomato and onions. Like in the real world, Rolexes were the cheap and cheerful option for feeding oneself at the festival. But really, can we stop talking about them now please? I really have a salad I need to go and make.
KITCHEN CONFIDENTIAL
TEXT SAMANTHA MWEDEKELI
FOOD NATION Who doesn’t love eating good food, laughter and time spent with family and friends? Samantha Mwedekeli gives us reasons why we should always look forward to moments where food brings us together. Food, has the power to connect us with friends and with family. We use it to date and to celebrate. It removes the distance between us unlike anything else. Throwback to August, election time. In a country somewhat divided by politics, we were brought together by food, in the form of the (peculiar to most) notion of Githeri in a bag. The strangeness created intrigue, commentary and many a meme from all sectors of society, showing us how food can be a powerful uniting force. Food summons us to step into new cultures: a looking glass into other worlds, inviting others into a conversation, a ‘show and tell’ about our differences that brings people together. An exercise of tolerance and diversity. To understand what and how people eat is to understand more about their culture and tells an
exciting story. Everybody loves a good story. Fulfilling a basic human need together creates an occasion, a reason for you to connect. Whenever I call my friend to hang out we inevitably go to eat. Individually we are foodies and together we discover mind-blowing food experiences. That’s our thing. With mouthfuls of the spiciest and richest food on the menu (in her case) and textured, balanced flavours (in my case), we open up about our lives. On reflection, I have noticed a pattern: first we talk about our stresses or an issue getting on our last nerve and share perspectives. By the time we bite into our first morsel, we are more than ready to give our brutally honest, one word food reviews. Next, we share the goals we have reached and give supportive words of praise and encouragement. Now, as we
move on to the juicy stuff—the creme brulee and Sauvignon if you will— we discuss what our love lives are saying (which is usually nothing but we don’t lose hope). Finally we sum it all up by going over what we are currently binge watching and most recently, discussing how our lives have all but stopped since the airing of the last episode of Game of Thrones. Sharing a meal bids us to slow down and make memories with the people around us. My family gatherings have always revolved around food, cooking, drinks and lively conversation. Some of my most cherished moments with family were spent in the dining room or kitchen – sharing fun times whilst enjoying delicious food. What we eat has the power to connect generations. From a young age, I had a passion for food, although
admittedly mostly for eating it. I credit my grandmother for passing on her love of food and treasured recipes down to me, and through Mama Rocks, enabling me to share her influence on me with the world. This enduring legacy will leave its imprint for many years to come, far beyond the sphere of influence that my grandmother initially envisaged for us. Food is one of the greatest joys we can experience as humans so I am in my element doing what I do - Enjoying cooking joyful food for people who are drawn together by their common love of it. In conclusion, this quote comes to mind: ‘Food is not rational. Food is culture, habit, craving and identity’. Jonathan Safran Foer
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SOMETHING DIFFERENT As we prepare for the much anticipated Nairobi Pizza Festival, Susan Wong’s culinary adventures take her to Brew Bistro and Lounge where she stumbles upon a new way of making pizza with an interesting twist. Her thoughts? Read on!
If there was a degree in the science of making pizza, Neapolitans would ace it and Brew Bistro and Lounge on Ngong Road would win Best Innovation Award. The notion of the best pizza is, of course, controversial. You may find yours is in Naples or in a quaint
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village in Italy. Perhaps New York City is where you enjoy your pizza fix, or at a fast-serve restaurant in Kenya’s capital or, God forbid, you might think it exists in your freezer. Regardless of where your favourite pizza is found, a wood-fired brick oven is critical to making a great
pizza, at least the ones with a traditional crust. So, what happens when you don’t have such an oven? You tap into your creativity and innovate. Brew Bistro and Lounge isn’t exactly known for its pizzas, probably because it doesn’t have a wood-fired
RESTAURANT REVIEW
PHOTOS TATIANA KARANJA
brick oven. That said, their small pizza selection for the forthcoming third annual Nairobi Pizza Festival, will certainly raise your interest in things like how pizza dough rises with beer. Fact is that all of the pizzas at Brew are being made with their beers, go figure. The first to arrive was a Deep Fried Calzone stuffed with winecaramelized onions, beer tomato sauce, smoked chicken, cheddar, and mozzarella and served with a spicy sweet dipping sauce. Darkened by a thorough frying session, the calzone was extremely crispy but also lightly glistened with oil, especially in folds of the crust’s edge. Savoury and slightly sweetened from the caramelized onions, this calzone tickled my taste buds in just the right way, especially when complemented with the spicy sweet dipping sauce. Next, a steamed, yes, Steamed Pizza stuffed with beer tomato sauce, cheese, and spicy pepperoni that looked like a pouch or a steamed bun in China with a crust, arrived with apprehensive looks from my companions. Don’t worry, it wasn’t soggy. Instead, the dough had some caramelized colour on the exterior
thanks to the chef finishing it in a high temperature salamander broiler. My first bite was incredibly flavourful, but subsequent ones tasted quite salty, probably from concentrated amounts of cured pepperoni stuffed in a small bun that could easily be diced into smaller bites to avoid mouthfuls of it. Ripping into the stuffed bun, the initial aroma had nice notes of tomato sauce, but I missed the action of cheese stretching dangerously into long, limber and thin strands. More cheese would be great! My overwhelming favourite was the Burrito Pizza with beer tomato sauce, velvety-smooth refried beans, sour cream, roasted red peppers, smoked chicken, and guacamole. It tasted everything like a burrito should but with a subtle taste of beer. An extremely thin dough replaces the flour tortilla, wrapped into a cylinder, every bite was seriously soft and satisfying. While pizza purists probably would not add anything else aside from the basic ingredients to their dough, experimentation doesn’t always have to get in the way of tradition. Adding beer to a dough makes it supple, and thanks to the yeast in it, will help it
Savoury and slightly sweetened from the caramelized onions, this calzone tickled my taste buds in just the right way,
rise very well. The downside is that it adds a hint of bitter beer taste that not everyone may enjoy. It’s subtle, but you can’t ignore it either. The same can be said about the beer tomato sauce. On its own, the sauce is delicious with a hint of bitterness from the beer that’s cut by adding salt. But when paired with a pizza dough that’s also been made
with beer, the bitterness is certainly more obvious. I didn’t really mind it, but I also didn’t love it. Brew Bistro and Lounge, if you’ve never been (which I highly doubt), welcomes you with large kettles that are prominently displayed behind glass, where the brewing process is carried out in full view of its guests. Always busy, this watering-hole has become somewhat of a Nairobi institution, and is a trailblazer in the restaurant scene in Kenya. Sitting at the long bar is always fun thanks to engaging bartenders. Outside, high banquette seats frame the balcony while the rest of the seating carry a black theme throughout. You will not find a Neapolitan Margherita Pizza or other pizza classics at Brew Bistro, but if you’re looking for novelty, this is the place. The widely popular gastro lounge that manages to remain familiar and yet still serve food with a serious intent and flavour. With the upcoming 2 For 1 deal, Nairobi Pizza Festival is the perfect time to try something new or something that sounds of inspiration. When you dare to eat something different, you realise every meal is an education.
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2 FOR 1 PIZZA AT 50+ RESTAURANTS
Outdoor
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NAIROBI PIZZA FESTIVAL 29 SEPT - 8 OCT 17 #PIZZAFEST
www.nairobipizzafestival.com Join us for the third annual Pizza Festival in Nairobi and for the first time in Mombasa. With over sixty participating outlets, expect over a week of delicious 2 for 1 pizza deals at your favourite restaurants and beyond. Participating is easy: simply download our EatOut app, sign in, tap on the relevant restaurant and show your “Pizza Passport” when you order your 2 for 1 deal. Selected banks are launching their new mVisa payment options, giving their customers the chance to claim a drink when they pay through their bank app. Tune-in to East FM, X FM and Kiss FM to win restaurant vouchers and merchandise and make sure to visit EatOut Kenya on Facebook, Twitter, and Instagram for more fabulous giveaways! Remember of course to take pictures with the hashtag #pizzafest because, after all, if you don’t share your meal on social media, did it really happen?
FAQ How do I get my Pizza Passport? Download the EatOut app, sign in, click on the relevant restaurant and present the passport to your server. I want to go to the restaurant with a group. Do each of us need our own Pizza Passports? No. Your entire group is welcome to enjoy two for one pizzas as long as one of you presents your Pizza Passport. If some people in my group want to order off of the regular menu and not take part in the pizza offer, is that okay? Yes! The a la carte menu will also be available to all patrons. The 2 for 1 promotion will only apply to pizza. Can I get the 2 for 1 offer on delivery? This is at the restaurant’s discretion, we advise you to call ahead. At establishments that offer complimentary beers with mVisa payment, can I get the beer offer without buying a pizza? No, you need to buy a 2 for 1 pizza in order to get complimentary beers.
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#PIZZAFEST
Artcaffe
Lucca
Artcaffe is the perfect place to go pizza crazy with friends and family. Offering a wide selection of handmade, freshly baked pizza, Artcaffe’s selection includes signature favourites like the “ All my Veggie!”, a popular choice for the vegetarian crowd, alongside classics such as the Margherita Basilico and Pollo Pizza.
Lucca is a great restaurant for Italian food lovers. A delicious selection of pastas and pizzas, lovingly prepared by their passionate Chef De Cuisine, Paride Noviello. A selection of authentic, freshly prepared pizzas are on offer including vegetarian and non-vegetarian options. This offer is valid everyday of the Nairobi Pizza Festival, except Sunday.
Villa Rosa Kempinski, Westlands
11 outlets
Asmara
Mediterraneo Restaurants
General Mathenge Lane & Karen You may know Asmara to be an Eritrean restaurant but the menu is also Italian and features specials like the Positano Pizza. Its upmarket yet casual decor makes for quite the unique dining experience. It is very family friendly so your kids can take turns tucking into their pizza and going out to play on the jumping castle.
Attibassi
Two Rivers Mall Attibassi brand was born in Bologna in 1918 through the desire of two confectioners: Mr.Agostino Atti and Mr. Marco Bassi. Attibassi has achieved the perfect balance between human experience, and the use of modern industrial processes.
Bonhomie
Concord Hotel, Westlands Bonhomie restaurant has an authentic, pleasant, friendly atmosphere. From the good-natured service professionals, to the tantalizing array of contemporary Continental gourmet dishes, paired with a superb range of fine wines and beverages in a vibrant, light and airy terrace atmosphere.
Brew Bistro and Lounge Ngong Road & Westlands
From deep-fried pizza to pizza topped with red wine caramelized onions, and chilli beer tomato sauce, Brew Bistro has created some of the wackiest pizzas in the country. Get ready to get hungry - and maybe a little weirded out.
Colosseum
Two Rivers Mall, West End Towers Pinsa is from the Latin word “pinsere” (meaning crush). The Pinsa® which is a registered trademark, was born in ancient Rome is a flat bread comparable to the present-day pizza. The Colosseum brand is the first and only eatery in Nairobi to serve this timeless delicacy.
Junction, 9 West & Gigiri
Debonairs Pizza
CBD, Waiyaki Way & Ngong Road This popular Kenyan pizza restaurant has gone up a level by offering 3 large pizzas for an amazing 1950 ksh in an innovative, 3-in-1 easy to carry box. Because when you have hungry mouths to feed you need not 1, not 2 but 3 great fresh pizzas!!!
Gyros 2 Go Valley Arcade
G2G offers Neapolitan style pizzas. The Neapolitan style pizza starts with dough that’s made to rise to perfection over the course of four days. To make the pizza, we hand roll it the traditional way. Our signature pizza is the Pizza Tartufo. We offer all our pizzas in gluten free dough!
J’s Fresh Bar & Kitchen Muthangari Drive
Straight out of the wood-fired oven, our authentic Italian pizzas are made from fresh ingredients and toppings with a twist. Try our delicious signature pizza, the Spicy Salami, made from classic tomato sauce, mozzarella, and spicy Italian salami, topped with green chilies. Every bite is undoubtedly… sinfully good.
Jade Coffee & Tea House Zen Garden
Our restaurant serve delicious, freshly made pizza. We use fresh ingredients because we thrive on great flavour combinations and authentic recipes. Our homemade pizza dough and authentic Italian sauce is made daily and served on long wooden boards. We also offer takeaway service so you can enjoy our tasty pizza to go!
Our restaurants bring the unique Italian Experience to Nairobi with an unforgettable taste of wood burning oven baked pizzas. Our Pizza Menu reflects traditional Specialties with a combination of fresh homemade Mozzarella, Seafood, seasonal local produces and Novelties from Italy which allows to create an ever exciting pizza.
Moca Loca Garden City
Brewing crazy coffee, serving fresh, tasty & delicious meals all day. Enjoy it all under the vintage art, the decor & ambience, live music weekends, eye catching 12ft bar all creating a warm urban global vibe. Come sip your warm coffee or world class cocktails on a cozy couch or on the tropical balcony.
Pablo’s
Four Points by Sheraton Hurlingham Walk in to Pablo’s to satisfy ‘that pizza craving’ Our pizzas are a combination of many top quality ingredients balanced with all the right spice. The best aspect of our signature pizza, the Middle East Haven is that it is very unique with intriguingly tangy, spicy and other pronounced flavors from the Middle East
Peppercorn
NextGen Mall, Mombasa road Our pizzas are baked passionately and Chicken roasted to perfection. An infusion of two different cultures (India and Italy) through the age old Italian way. A secret blend of cheeses ensures a perfect balance of taste and creaminess that complements the chicken. Guaranteed to be your next favourite pizza.
La Dolce Vita
Muthaiga Shopping Centre Oozing with easy charm and a beautifully lit ambiance, La Dolce Vita has always been a favourite with the Italian community in Nairobi. The Margherita pizza is arguably one of the best in town. Come here for dinner with a loved one and gaze in each other’s eyes over a glass of ruby red full bodied Italian wine.
Pay with mVisa to claim two complimentary drinks
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Spring Valley Oven
Spring Valley Shopping Centre Spring Valley Oven offers authentic wood-fired pizza with a crunchy crust and topped generously with flavourful ingredients. Our bbq chicken pizza is the all time favourite, it can had as is or with bacon. We are located along Lower Kabete road at the Spring Valley Shopping Centre.
The Node
Opp. Jacaranda Hotel The node is a multi concept social space in the heart of Westlands. Formally known as pizza garden, this new space incorporates a cafe, garden restaurant, sports bar and a conference room. The Node gives you over 20 pizzas on their menu with a signature Meatfest pizza and other favourites like the BBQ chicken pizza.
Pepinos Pizza CBD
Pepinos pizza is the most delicious pizza in town with a wide variety of pizzas, our branch is halal .We have Well trained and welcoming staff. Enjoy our competitive prices and good value for your money, quality product and customer service is our core values.
Pizza Hut 4 outlets
Pizza Hut delivers more pizza and wings than any other restaurant in the world. What started out small has become the biggest pizza company in the world and today operates more than 16,000 restaurants in 100 countries serving innovative pizzas, traditional favourites like the signature Pan Pizza, and much more.
Pizza Inn 32 Outlets
As the leading Pizza brand In Kenya, Pizza Inn continues to deliver the best tasting pizza using only the freshest ingredients, which has contributed to its success. Pizza Inn has over 83 outlets across Africa and is one of the first choices locally and abroad.
Pizza Mojo 6 Outlets
The Pizza Mojo menu promises to serve up some of the best pizzas in this city. Head to the Pizza Mojo to indulge in a deliciously warm slice of pizza. Try their specialty: the barbeque ribs pizza. It is made using Big Squares signature sweet, tangy and juicy ribs, and you can bet it’s delicious!
The Wine Shop
Piedmont Plaza
For those who are looking for a new, unique pizza, do we have the menu for you! Not only does our menu offer all of your favourites like the Hawaiian, Margherita and The Mafioso, there’s also a range of wacky pizzas that are sure to make your taste buds sing.
The Place
Windsor Golf and Country club Enjoy the fresh air and the harmonious sounds of the rustling leaves over freshly brewed coffee, a mouth watering steak or a salad of your choice.. This restaurant is open from 7:00am - 11pm with live band entertainment available every Thursday - Saturday from 6:00pm and from 2:00pm every Sunday.
Terrace Restaurant InterContinental
The Terrace Restaurant serves local and international cuisine in a relaxed atmosphere. The restaurant includes an outside terrace at the poolside serving Themed Buffets, A La Carte and Sunday Brunch. Open daily, 6:00am - 10.30pm. Come and sample our pizzas as you enjoy a delicious cocktail by the bar.
Thorn Tree Restaurant Sarova Stanley
Thorn Tree Café is a legendary bistro style pavement café that is most famous for its message board located at the centre of the restaurant. It’s the perfect meeting place for friends and offers a remarkable dining experience in the central business district. Enjoy the freshest pizzas served from a wood-fired oven.
Toranj Restaurant Westlands
Toranj can be described as three worlds in one. We serve Persian, Turkish and Italian dishes with an option of indoor and outdoor seating. Experience the world of delicious mouthwatering pizzas at Toranj Restaurant, prepared from a wood fired oven.
Urban Eatery Delta Towers
Enjoy a guilt-free probiotic, gluten-free frozen yoghurt offering from YOG or a sundowner at the hip signature bar operated by Mercury. Urban Eatery not only continues to serve all flavour profiles for people on-the-go but is now pleased to highlight our signature pizzas in preparation for Pizza Festival 2017.
Pomodoro
Village Market, Gigiri This is the first “Pizza al Taglio” from Rome in Kenya. Apart from pizza, they also offer a delectable pasta menu. They also provide freshly baked bread like focaccia and ciabatta, as well as thick sauces made from tomatoes, capers, basil, garlic, olives and red chilli. Their simple yet classic pizza Margherita is to die for!
Pay with mVisa to claim two complimentary drinks
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#PIZZAFEST
MOMBASA PIZZA FESTIVAL 29 SEPT - 8 OCT 17 #PIZZAFEST
Cafe Mocha
Pride Inn Paradise
Ziwa Beach Resort
A vegetarian cafe based in Nyali Cinemax for over 10 years,the restaurant serves a host of cuisines like Lebanese, Mexican and Italian. We also serve lots of fresh Sandwiches, Cake and other Pastries. Come enjoy our signature Kila Kitu Pizza and many more this whole week, open 7 days 9am 12:00.
PrideInn Paradise is the newest Beach Resort in Mombasa. The Old Town Bistro is famous for its finger licking pizza varieties and has been noted for the best pizza treats in Mombasa. Our pizza varieties include; Pescatore Pizza, Bombay Pizza, Polo Pizza, and Margherita Pizza.
Our resort is the perfect destination for any international traveler, family or business person looking for an enjoyable and comfortable time. Life here is relaxed and guests unwind on the wooden dhow deck. Our restaurant is strictly vegetarian and so is our pizza. On the menu, we have Margarita pizza, Vegetarian pizza and Bombay pizza.
Minazi
Sokoni
With a capacity of 92 people, Minazi restaurant is open 24-hours and has a bistro style. The pizzeria section serves fresh pizza made in a wood-fired pizza oven.
Sample our pizza as you enjoy the alluring view while seated beside an ornamental fish pond. Lunch served throughout the day featuring an extensive variety from the ice cream parlor, pool drinks services and excellent serene atmosphere.
Shanzu Beach
Nyali Cinemax
Serena Beach Resort & Spa
Sarova Whitesands
Pizza Inn 5 Outlets
The Fort Seafood & Pizzeria
As the leading Pizza brand In Kenya, Pizza Inn continues to deliver the best tasting pizza using only the freshest ingredients, which has contributed to its success. Pizza Inn has over 83 outlets across Africa and is one of the first choices locally and abroad.
Nkrumah Road, Mombasa
We have a commitment to bring you fresh and high quality seafood and pizza in Mombasa. Our mouthwatering selections are featured daily on our extensive menu. We offer daily specials for lunch and dinner as well as select brunch items.
Bamburi
Z- Lounge
Off Link Rd, Nyali Enjoy our outstanding choice of pizzas that offer you a wonderful taste with a delightful experience. Our Signature Pizza - Z-POLLO is cooked with fresh ingredients, fine slices of marinated chicken breast and a tasteful mix of toppings. Try this with our wide selection of wines and cocktails! For your complete guide to the mVisa Mombasa Pizza Festival be sure to log onto eatout.co.ke/mombasapizza-festival
Pay with mVisa to claim two complimentary drinks
MAIN FEATURE
TEXT IRENE OUSO
PINEAPPLEGATE As the world mourns the passing of Sam Panopolous, the Greek Canadian inventor of the Hawaiian Pizza, we delve into the history of this most contentious of all flatbreads. On June 8th 2017, Sam Panopolous, a Canadian with Greek roots, passed away unexpectedly in London, Ontario. Widely credited with having invented the Hawaiian pizza at his Satellite Restaurant in 1962, he attributed his culinary discovery to the fact he had a passion for cooking Chinese food—an international culinary tradition which is famous for combining sweet, spicy and savoury elements into many of its dishes. Panopolous experimented on his pizzas by adding pineapple, ham and bacon, a combination of toppings
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which were considered all but forbidden at the time. The results of the great Panopolous pizza experiment were more popular than anyone could have ever imagined and before long this counterintuitive mix of tomato sauce, cheese, ham, bacon and sometime mushrooms and peppers, began making large waves in the international pizza world— though it should be underlined never in the Italian one. Who knew that a simple experiment with flavours would become a
worldwide food debate involving movers, shakers and even politicians? In February 2017, the President of Iceland, Guoni Johannesson told a group of high school students that he was opposed to the idea of having pineapple on pizza. He also added that he would ban pineapple as a pizza topping if he had the power to do so. This remark was the source of a fiery exchange between lovers and haters of Hawaiian pizza, who vocally expressed their opinions on social media. Many celebrities shared their preferences on the matter,
including Canada’s Prime Minister, Justin Trudeau who, a week after the controversy broke out, posted “I have a pineapple. I have a pizza. And I stand behind this delicious Southwest Ontario creation” on his Twitter account. President Johannesson was eventually forced to back down and announced a few days later that he was glad he did not have the power to ban types of toppings on pizza. To this day, love it or hate it, Hawaiian pizza remains one of the world’s most popular variations on this traditional Italian dish.
MAIN FEATURE
WE SAY TOMATO
It’s hard to imagine that tomatoes did not come from this continent. Can you picture a life without kachumbari? In a similar way, it’s hard to imagine Italian cuisine without lashings of tomato sauce to add onto their pasta and pizza. Yet for them too, this ingredient was only introduced to their cuisine five hundred years ago after the conquest of the Americas.
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TEXT IRENE OUSO
First things first, are a tomatoes fruits or vegetables? Hold tight, because contrary to what you may believe, tomatoes are the fruit of the tomato plant (because it develops from the ovary in the base of the plant) and as such should be considered a fruit. That said, they are used as vegetables in cooking adding intensely succulent flavours and colour to sauces, stews, salads and much in between. Tomatoes, depending on variety, mature after about 70 days and flourish in warm climatic conditions. In an area with high humidity and temperature fruit sizes are often reduced, while in hot areas yields are usually greater. Tomatoes that grow in areas with low temperature are often recognisable by the lack
of saturation in their redness. Wet conditions (like with many crops) increases the disease attack and fruit may fail to ripen properly. In Kenya, they are mainly grown in areas like Kajiado, Laikipia, Makindu, Central Province, Narok, Pokot and Western province. We have many varieties but it’s just four main ones that are predominantly sold in the markets and grocery shops. These are: Money Makers, Mavuno F1, Marglobe and Faulu. Money Maker This particular harvest yields fruits that are deep red. The flavours are semi sweet and lack the deep tomato flavour of other varieties. The skins are neither thin nor thick. They are
perfect for making salads and are just as delicious when eaten on their own. Mavuno F1 Mavuno F1 when planted has the longest life span of up to a year. Its fruits stay fresh for 3 weeks at room temperature which is why it is the most preferred variety when it comes to domestic use. It is rich in taste and has a meaty texture with little to no seeds. They are said to develop the best flavour and when cooked down into a sauce, it’s very delicious.
choice when it comes to domestic use even though their flavours are very intense. This variety is the preferred main ingredient when making tomato sauce and paste. Faulu It is one of the fastest growing tomato varieties in Kenya, reaching maturity 60 days after transplanting. Faulu variety gives tomato fruits that are oval shaped, firm and weigh between 85 and 95 grams. It has a mild flavour making it an all rounder in the kitchen.
Marglobe Marglobe variety is easy to grow but it is not as popular as the money maker tomato. Unfortunately they are not fleshy and are therefore not a popular
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RECIPE
PASSIONATE RED Bruschette are the most famous of the Italian crostini and nothing really beats their flavour packed combination of rubbed garlic, salt, tomato and olive oil, all held up by a crusty piece of bread ready to sop up those plentiful juices. When it comes to crostini, there are so many more routes to go down. Here’s a selection of less commonly known crostini toppings that might just surprise and amaze those hungry mouths you have to feed.
Roast Tomato and Goat Cheese Stick a dozen or so cherry tomatoes (preferably still on the vine) into the oven at 150 degrees. Drizzle them with oil, a fistful of sugar, some salt and a dash of balsamic. After one and a half hours—or when their skin has gone all crinkly—remove, set aside and let cool. Toast your sliced baguette, stick on your tomatoes, crumble the cheese over and drizzle the olive oil. You will need: One vine of cherry tomatoes Balsamic Olive oil Chevre or another soft goat cheese Salt Sugar
Caprese The famous Italian caprese salad is named after the island of Capri where the tomatoes are sweet and juicy in the summer, the mozzarella melts in your mouth all year long and the smell of basil follows you around (almost) everywhere you go. For this crostini version, just cut the ingredients smaller than you would for a regular caprese salad, mix well and then pile them on top of your warm sliced baguette. You will need: Fresh tomatoes Fresh mozzarella, preferably ovolini Basil leaves, shredded Olive oil Salt
Mushroom and Halloumi
Strawberry and Cherry Tomato
Another easy one that can be ready in under ten minutes. When cooked in fat, mushrooms change flavour and become infused with a savoury umami flavour which is ideal when combined with the saltiness of grilled halloumi cheese.
Here’s one for all you fans of a bit of culinary experimentation. Yes, it does sound a bit odd. But trust us you won’t regret this one and neither will your guests! The backbone of this topping is the mint dressing, the flavour of which is brought out by leaving it to steep a bit in a sweet raspberry vinegar.
You will need: Half a basket of mushrooms Two tablespoons of butter Half a pack of Halloumi Salt Pepper Basil/Thyme Method Lightly fry the mushrooms at a medium heat in butter until they begin to brown. Next grill you halloumi on a griddle or a frying pan, cutting it into strips when it has fully browned. Layer the ingredients onto the baguette. Don’t fancy putting basil on it? Try a sprinkle of fresh thyme instead… it really brings out the flavour of the mushrooms!
You will need: Half a basket of strawberries Ten cherry tomatoes For the dressing: A handful of mint leaves Raspberry Vinegar (substitute with Apple vinegar and balsamic glaze) 6 tbs caster sugar Method Mix the dressing stirring the sugar so it dissolves but without damaging the mint too much (leave aside a few leaves for garnish). Let stand for fifteen minutes. Quarter the strawberries and tomatoes. Mix the fruit with the dressing and let stand for another five minutes before spooning onto the baguette
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RECIPE
HEALTHY GREEN These are snacks that you can whip up in a second and that are sure to keep people’s stomachs from rumbling too hard as they wait for the main deal to arrive. Oh and did we mention they are waist-friendly to boot?
Watercress Guacamole
Cucumber and Cottage Cheese
What could be easier than taking a perfectly ripe avocado, removing it from its shell and mashing it up with a fork and a pinch of salt? There’s not much else to this deceptively scrumptious crostini.
This recipe benefits immensely from salting your cucumbers for about fifteen minutes before serving. Salting cucumbers makes them softer and takes out some of the bitterness from their skins. If you are short on time or don’t care for salted cucumbers, feel free to skip this step.
You will need: Sliced Baguette Garlic clove Half an avocado, mashed One whole clove of Garlic Drizzle of Olive Oil Handful of Watercress Salt Method Slice your baguette at an angle and stick the slices into a pre-warmed oven until they are just beginning to make a crust. Remove your baguette from the oven, take your peeled garlic clove and rub it vigorously on one side of the bread. Place the avocado on the bread, drizzle on some oil and sprinkle with the watercress and salt.
You will need: Half a cucumber A large pinch of salt Cottage cheese Pepper Mixed seeds Method With a mandolin or a sharp knife cut the cucumber into thin slices and place on a large deep plate. Sprinkle with salt and place at an angle so the water drains off. After fifteen minutes slice your baguette and heap on tablespoon of cottage cheese onto each slice. Drain the cucumbers and arrange the slices on top of the cheese. Sprinkle with pepper and a few seeds and serve.
Quick Hummus You might be the kind of person that is all too happy to buy your hummus at the shop: it’s good, it’s convenient and why go through the hassle of making your own? If that’s you then worry not, that’s fine! If however you have the time and energy to make your own, here is a fail proof super fast method. Feel free to used canned chickpeas if you don’t have time to cook them yourself and while good Tahini (sesame paste) is now available in Kenya, you can substitute it with unsweetened peanut butter at a push. You will need: Two cups of cooked chickpeas One lemon Parsley Cumin Salt One clove of garlic Olive Oil Three tablespoons of Tahini Paprika for garnish Method Begin by combining the tahini and the lemon juice in a food processor. When creamy, add the olive oil, garlic, parsley, cumin and salt and blend for thirty seconds. Add the chickpeas and blend until smooth. Add olive oil and if it is too thick add a couple tablespoons of cold water. Serve with a sprinkling of paprika and a further drizzle of olive oil.
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MAIN FEATURE
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OLIVE AFFAIR Your guide to almost everything you ever wanted to know about olive oil but were too afraid to ask. What is Olive Oil and where does it come from? Olive Oil is a green liquid fat that is obtained by pressing the fruit of the Olea Europea (that’s the olive tree to you and me) that traditionally grows in the Mediterranean basin. When we refer to the Mediterranean basin we refer to a series of countries that are situated in Africa, Asia and Europe. In Africa, to the south of the Mediterranean sea, the countries that make up the basin are part of the Maghreb and include Morocco, Algeria, Tunisia, Egypt and Libya. In Asia, to its east, the countries that are considered to be part of the Mediterranean basin are Turkey, Syria and Israel. In Europe, Spain, France, Italy and Greece are perhaps the most well known Mediterranean producers of olive oil worldwide. Why is Olive Oil such a big deal? Olive Oil is one of the seven species that are mentioned in the Hebrew Bible as being the special products of the land of Israel. According to the sacred texts, after the great waters receded and Noah and his merry band of animals were saved, the olive tree was the first whose branches and leaves burst back into life. Historians agree that the olive tree was first cultivated around 5000 BCE in Israel and that from the Greek and Phoenician time onwards, it was one of the most successful industries of antiquity. The ancient Romans considered it an important trading commodity and they dedicated themselves to domesticating the trees and
spreading their cultivation to the edges of their empire. The oil was considered so valuable, it was collected as a tax from the provinces and then brought back to Rome where it was redistributed amongst the city’s population. The use of an olive branch as a symbol of peace dates back to ancient Greek mythology while, according to Christian mythology, during the great flood Noah sent a dove out to look for land and it came back with an olive leaf in its beak. What is it used for? Olive oil is no longer as widely used during religious ceremonies as it was in ancient times. Today instead, it is mainly used for cooking, as a condiment, in cosmetics, soaps and as a fuel for traditional lamps. What are the benefits of Olive Oil? One of the cornerstones of the Mediterranean diet, which continues to be prescribed for good health by doctors and dieticians worldwide, olive oil is associated to a long list of health claims. While it is never possible to pinpoint one hundred percent what is behind certain populations’ level of wellbeing, by and large the medical community agrees that people who consume a diet rich in olive oil (which is mainly monounsaturated fat) are less likely to develop cardiovascular diseases, hypertension and strokes than people who consume a diet high in saturated fat. Other benefits that studies indicate could come from a diet high in olive oil are reduced breast cancer risk,
balanced cholesterol, limited heart disease risk and reduced possibility of stroke. Different Kinds of Olive Oil: Olive oil comes with different classifications depending on how the olives were picked, how much of the plant is used, what the extraction process was and whether or not it has been refined. At the top of the scale we find: Extra Virgin Olive Oil - which is unrefined, uses only the oil that was accrued from the first press of the fruit and is extracted without altering the temperature or using chemicals. Extra virgin olive oil is best used raw on foods and is tastiest when it comes from a single olive estate. Virgin Olive Oil - is slightly inferior to its extra virgin relative and has a slightly higher level of acidity. Olive Oil - This is a refined oil that has had its flaws removed thus making it clear in appearance. It has a neutral taste and little aroma, flavour and colour. It is good for cooking as it has a higher smoke point but lacks the nutrients of the extra virgin varieties. Olive Pomace Oil -The lowest grade of olive oil is produced by taking the residue of the olive pulp, leaves and seeds and subjecting them to a chemical extraction process that uses a combination of solvents and heat. It is considered a very low quality oil that can be used for cooking but is more often used as a combustible.
“Extra Virginity” in which he argued that large swathes of the Italian olive oil industry were defrauding customers by selling lower grade oil of uncertain provenance under the banner of “100% Italian”, “ExtraVirgin” and “Cold pressed”. In 2015 a Magistrate from Northern Italy began an investigation into seven of the country’s biggest olive oil brands— Antica Badia, Bertolli, Carapelli, Coricelli, Primadonna, Santa Sabina and Sasso – for fraud and misleading labelling. Later that year, in Southern Italy, police officers raided a series of olive oil companies and discovered 7,000 tons of oil that had been marked as Italian but that prosecutors alleged was imported from Syria, Turkey, Tunisia and Morocco. Choosing Olive Oil: The best Extra Virgin Olive oils will come from single estate brands so try to get something that is labelled as having been grown and produced in one country. Always try to get oil that is in dark glass or metal containers and that is being stored in a dark cool place. Olive oil is perishable and air and light are its biggest enemies. While for cooking, most olive oils available on the Kenyan market are fine, when it comes to something to dress your salad, meat or vegetables with, try to go for smaller brands which aim for quality rather than quantity.
The Olive Oil Scandal: In 2011 the American Thomas Mueller published a book by the name
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WINE CORNER
WINE AND PIZZA Our in-house wine expert Josiah Kahiu, is keen for you to know that you should not for one second think that you can just go and drink any old wine with your pizza. The fact is that not all pizzas taste the same and as such, you might just benefit from giving what pizza you intend to eat some thought before going out and buying that bottle of wine for the night.
SPICY
MEAT & SAUSAGE
Spicy pizzas such as Diavola are a mash of strong flavours that include cayenne, paprika, garlic and sugar. They are also fairly high in fat content as this allows the flavour to fully infuse into every slice you eat. For this, you will need a bold wine with strong flavours to act as a counterbalance to the persistence of the heat. In this case a Syrah is definitely an excellent choice.
If you are a meat lover, chances are you would like a big bold red wine. Pizzas loaded with meaty delights need a strong wine such as Cabernet Sauvignon. This wine pairs well with foods high in fat and umami flavours due its balance of medium tannins and acidity.
Suggested Pairing - Porcupine Ridge Syrah Tasting notes - This is a full bodied and rich red with dense notes of black pepper, raspberry and liquorice. In the mouth one tastes a good balance of oak that does not overpower the fruit aromas. Its finish is persistent and lingering. Available from - MIA Price - Ksh 2100
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Suggested Pairing - Castillo de Molina Cabernet Sauvignon Tasting notes - Ripe fruit aromas of cherries and berries with a hint of plum. Notes of spices, liquorice and tobacco due to the ageing in French barrels. Fairly bold in the mouth with ripe and soft tannins creating a long and persistent finish Available from - Wines of the World Price - Ksh 1476
CHICKEN
TEXT JOSIAH KAHIU
In Kenya, most chicken pizzas tend to have a sweet & chilli flavour. A Malbec is the perfect choice for this. Malbecs birth fruit forward and fairly bold wines - especially an Argentine Malbec. This wine works in harmony with any sweet and chilli flavours that chicken pizzas may have. Suggested Pairing - Finca el Origen Malbec 2015 Tasting notes - Rich aroma of ripe red fruits such as plums & red cherries. Has a spicy and vanilla flavour on palate due to wood barrel ageing. In the mouth it is mild with sweet and velvety tannins. Available from - MIA Price - Ksh 2000
VEGETABLE Vegetarian pizzas come in all types with the Margherita being an obvious choice. Other toppings, such as spinach and peppers, often have a tart flavour. A good wine for this would be a Sauvignon Blanc due to its ‘green & tart’ flavour profile.
Italian-trained oenologist (pronounced Eh-no-lo-jist - that’s a wine expert to you and me) Josiah Kahiu, answers all your questions on wine.
Suggested Pairing - Fairview Darling Sauvignon Blanc Tasting notes - Fresh & Crisp with citrus flavour in the mouth. Aroma of grapefruit. Good acidity providing a lingering feel on the palate. Available from - Wines of the World Price - Kshs 1853
“I’ve had a bottle of white Leleshwa in my pantry for close to two years. No sun exposure. Is it still good for consumption?” Michal Erinle
EXOTIC / HAWAIIAN Pizzas with exotic fruit flavours such as Hawaiian pizzas have both fruit and umami flavours. A Reisling is the perfect choice for this. The acidity of the wine will act as a palate cleanser, while the mild sweetness of a Riesling create a wonderful synergy with the pizza. Suggested pairing - Angove Long Row Riesling. Tasting notes - Uncomplicated, balanced Riesling. Fresh with a good balance of acidity and sweetness. White flower, passion and apple aromas. Available from - Wines of the World Price - Ksh 941
Hi Michal, thanks for your question, this is a common conundrum! In a nutshell, when deciding when to drink your wine, there are a couple of things you should know. While it is lovely to romanticize about cellars and ageing, this is in fact a luxury afforded to very few wines. The truth is, the vast majority of wines are not meant to last long. On average most wine we consume is meant to be drunk in 3-5 years. Leleshwa is a type of wine we classify as a shelf wine. This does not mean that it is of a low quality though—shelf wines are generally wines that are ready to drink as soon as they are bottled. This is by intention: a wine maker prefers these types of wine to be drunk young and spends many sleepless nights perfecting the right balance of sweetness and acidity. Basically when it is bottled, it is already at its optimal drinking point. Think of the vintage year for shelf wine, the same way you would think of your Tuskers “born on” date. It’s still fine after two or three years but you really wouldn’t want to drink it much long after that. In the end, my hard and steadfast rule is that every wine— including the age worthy stuff—is more enjoyed with friends than later alone. What’s the point of having a collection if you’re denying yourself the chance to drink it (unless of course it is wines that put your rent back two months)? So go out there, buy your Leleshwa and drink it slowly but as soon as you can. You will not only enjoy it at its best, but will also be supporting our Kenyan winemakers! If you have a wine dilemma, send an email to kahiu@oenokenya.com Follow him on Instagram on @knife_and_wine
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SOCIAL BUTTERFLY
INSIDE NUMBER 7 7 For her first column as resident Yummy social butterfly, singer, actress, radio presenter and improv comedian Patricia Kihoro, throws us a curveball and spends her evening at an exciting open mic night: stone cold sober. I’m always on the hunt for a great new musical act in Nairobi. There’s something about discovering a mind-blowing budding local artist that reinforces my strong belief that Kenyan musicians have enough talent to shine bright anywhere in the world. The argument that our “local” talents just don’t have the quality, or the creative guns, to stand their ground against international artists is really played out in my opinion. Kenya is teeming with talent. Which is why, while lazily browsing through my Twitter timeline the other day, a poster for an open mic gig caught my eye and got me pretty excited. It had been a pretty long time since I’d been to one of those, so I quickly made a mental note to show up. I was excited to check it out, especially because the hosts are also some of the geniuses behind the raved about show “Too Early For Birds”, Abu Sense and Ngartia.
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On the day of the gig, in the evening after a long and grueling Tuesday at work, my regular, justgo-home-and-chill-on-the-couchwith-your-tea “instagran” instincts, tried to get in the way. Halfway home, after ten minutes of being stuck in the same spot in Westlands, I disembarked the cab I was in and proceeded to hop on a boda boda to enjoy an exhilarating ride down Waiyaki Way. Turns out this was just what I needed to get out of my lazy mindframe and hastily shout my change of plans to the driver. It was thus that I found myself at gig venue Number 7, an hour and a half before the start of the show. There I was, with ninety minutes to kill, settling in for some reading and casual people watching before the show. Now would probably be a good time to add at this point that I had also made the decision to not drink on weekdays some time back.
Some time back being a few minutes earlier as I walked into the venue. These days for some reason, even a whiff of alcohol is enough to set off powerful hangover symptoms the next morning. I was not trying to tempt fate, especially with a 9-5 job, so despite the vast array of delicious looking cocktails at some of the cheapest prices I have seen in Nairobi, I ordered a cup of lemon tea and lauded myself for nailing it at this responsibility thing. About a half hour later, as the spritely waiters in branded beer tshirts pranced around the venue, I will admit my resolve started to wobble. The funny thing is I don’t even drink beer yet for some reason, the constant visuals of the beer logos had me craving a taste. I found myself constantly glancing back at the cocktail menu. In the end, I’m proud to report that I did manage to persevere and held onto my cup of tea like my
life depended on it. Eventually Abu Sense, the host for the night, made his way to the stage and the long wait was over. There were all sorts of acts, from spoken word, to stand up comedy and musical performances. One of the absolutely amazing performers that night was June Wangari, who took to the mic with her guitar and hauntingly beautiful voice. There was also Ryan the guitarist, who was wonderfully adept at finger-picking popular songs. All in all I really felt happy to have had the opportunity to listen and discover such great, young talent. I left early, because, well, I don’t handle late nights well, especially when sober. But I plan to be returning every Tuesday from 7pm— tea in hand of course, to Number 7 in town for Open Mic night.
COCKTAILS
MIX IT UP Inspired by the Italian “aperitivo” culture which sees everyone meet up at the local bar after work for a quick drink and maybe some pre-dinner biting, we decided to list three amazing cocktails that can either open or close your night in style.
NEGRONI This famous Italian cocktail was invented just shy of a century ago one night in the historical city of Florence. On that fateful day, Count Camillo Negroni decided his usual Americano (vermouth, campari and seltzer) cocktail was too weak for him, so he demanded that the barman mix him a cocktail with some extra kick. The results were so popular that in no time it became a national and eventually international success. Ingredients 30 mls Campari 30 mls Gin (Tanqueray) 30 mls Sweet vermouth Method Add all of the ingredients to an Old Fashioned glass and fill with ice. Stir until cold, and garnish with an orange half-wheel.
BRONX If ever there was a cocktail with an interesting history it has to be the Bronx. While its origins are disputed, with some claiming it was invented in Philadelphia and subsequently brought to the Bronx and others claiming it was invented in Manhattan and dubbed the “Bronx” after the weird inhabitants of the Bronx zoo, one certain thing is that the founder of Alcoholics Anonymous says it was the first drink he ever had. This popular cocktail was ranked as the third best cocktail in the world in 1934 with the Martini coming in first and the Manhattan second. Ingredients 60 mls gin 30 mls dry vermouth 30 mls sweet vermouth 30 mls fresh orange juice Method Shake all ingredients well with ice, then strain into a chilled cocktail glass.
CAMPARI SPRITZ It would seem that there is no one origin story to this incredibly popular Italian pre-dinner tipple. It is instead generally assumed that in the late 19th and early 20th century, during the AustroHungarian empire, Austrians that came to northern Italy were so used to weak beer they felt the wine was too strong and decided to dilute it by spritzing in some soda water. The addition of Aperol happened in the 1930s, although it was in Venice in the 1970s that it shot to prominence and became indelibly associated to this ancient city on the water. Ingredients 80 mls Prosecco 30 mls Campari or Aperol 30 mls club soda 1 slice orange 1 cup ice cubes Method Fill a tumbler with ice cubes. Add Prosecco, Campari and club soda. Stir. Serve garnished with an orange slice.
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MAN ABOUT YUMMY TOWN
BOOZE ETIQUETTE Jackson Biko strongly feels that if all house guests observed certain rules when visiting and more specifically, when sampling their host’s personal booze collection, the world would certainly be a better place.. There was a time a time I lost this big client because of bloody restructuring. They didn’t even send me an email, I heard it from a third party. They were a great client and the writing assignments were (mostly) fun and they paid on time and they would always serve me green tea whenever I dropped by their offices for my usual prittleprattle. So it was a sad day for me: I went back home early and opened an unopened bottle of Jack Daniel’s Silver Select - Jack Daniel’s top end whisky. I had picked it up at a Duty Free five months back as I passed through an airport and had not opened it since. That evening, with the television off, I sat on my favourite chair after pouring a double with one ice-cube and sipped it slowly in that dead silence. I wasn’t celebrating anything. I drank it because I felt I deserved it. I was toasting to an end of a period and it was a moment - albeit disappointing
- that deserved that drink. And those moments aren’t many. I can keep a good bottle for over year without touching it, as long as there isn’t a convincing reason to crack it. I just like to see it there when I pass on my way to kitchen. It’s reassuring to know that it is there and will be there when the moment I need it comes. Then you have these guests who come to yours. They look up at your whisky shelf and say, “Oh wow, Glenmorangie Nectar Dor? I have never tasted it!” Of course you haven’t, you smirk to yourself, nobody holds onto bottles that everybody has tasted. “So how is it?” they ask. You tell them it’s a fine drink. So they grab a short glass and open it before you can say “put the bottle down! Have the other one!”. Instead they shrug, as if to imply that they are too good for a tried and tested Glenmorangie Original.
Then you have friends who come over and because they have gone through a rough patch you think, OK fine, they just lost their arm to gangrene, maybe they deserve the 26-year old Glenfiddich that you got as a gift when you son was born. So you pour them a drink and drop some water in it and hand it to them where they are seated at the couch, sniffling pathetically into a handkerchief. Later, when you go to the bedroom to fetch them a book on a man who almost made it to the Olympic boxing team with one arm, you find that they helped themselves to a refill. But it’s not a normal refill: they have damn nearly filled their glass to the brim. You stand there silently, shaking and aghast. “Dude!” you finally screech, “Why would you treat this fine drink like it’s some entry level whisky? My goodness, why don’t you just drink it from a plastic cup then?” Then they will sniff, “Come on, be sensitive, I
just lost an arm here,” and you tell them: “Well, unfortunately you lost the bad arm.” No reason is important enough to fill your whisky glass to the brim, no matter the type of whisky you are having. This is not the prohibition period of the 1920s, damn it. There are Every-day whiskies that we keep for days that you go home after a long hard day hiding bodies and then there are whiskies we keep for very rare and special occasions when something monumental has happened and we need to absorb and Internalise it. If you go to a whisky lover’s house and he hasn’t offered you the latter, please don’t reach for a glass and most importantly don’t feel sore if he offers you the other drink with the colour of the bottle you don’t like. Be a gracious guest for crying out loud, is that asking for too much in 2017?
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AROUND AFRICA
BREAKING BREAD One of the major staples that feature in many homes around the African continent is bread. They come in all shapes, sizes and varieties and can be accompanied with just about anything. In Kenya, we serve up the much loved chapati. In Morocco and Ethiopia, flat bread is more than just a meal accompaniment, it’s an intrinsic part of their lifestyle. Most people who grew up in Kenya will attest to the fact that they would always look forward to the day when chapati or chapo was being cooked for dinner. They will also admit (with a smile) that the last piece to be cooked tasted so good. Chapos are always the subject of legendary fights with one’s siblings. The soft flat bread that traces its roots to India and is mostly popular at the Kenyan coast can be paired with just about any curry or vegetable mix. In Uganda, they have the rolex, which is a popular street food consisting of chapati, egg omelette, onions and peppers and just about anything else one would like. Throughout the continent, different countries have their versions of flat bread. We found out more on the Moroccan and Ethiopian flat breads. MOROCCO Bat bout Semolina is one of those things you might spot in a recipe and think ‘is it even available?’ but it’s simply
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durum wheat flour. It is mainly used in making flat bread, pasta and couscous in North Africa. Moroccan flat bread is known by many names including bat bout, matlouh and toghrift. Moroccans enjoy Bat Bout for breakfast, spread with butter or honey, or used as a spoon with which to pick at large plates heaped with fried eggs and drenched in dark green aromatic local olive oil. They also enjoy it for lunch and use it to mop up the juices from Tajines, a local stew made in a cone shaped terracotta dish. To prepare, activate dry yeast by combining it with ¼ cup of warm water and 1 tsp of sugar. Set aside until frothy (5 to 10 mins). In a large bowl, combine the flours (semolina and regular wheat flour), one teaspoon sugar and salt in bowl. Add the yeast mixture, 3 tablespoons of vegetable oil and one cup of water and knead into a soft, non sticky dough. Divide the dough into smooth balls the size of golf balls. Cover and let them rest for about 10 minutes. Roll out each ball into a thin circle
about 1/8 inch thick. Set the rounds of dough on a clean, dry tray and cover. Leave to rise for about 1 hour. Heat a very lightly oiled heavy duty pan and allow it to get quite hot. Cook the bat bout in batches, turning several times and watch it puff up as it turns golden brown on both sides. Transfer the cooked bat bout to a basket to cool. ETHIOPIA Himbasha Ethiopian Himbasha, with its decorative wheel pattern, is a stark reminder of a pizza base with a somewhat organised twist. Ethiopians feast on their himbasha at celebrations or right after mass. Its flavours balance in harmony between sweet and savoury. If the first thing that comes to mind when it comes to Ethiopian food is Injera, then himbasha should join that list. To prepare, dissolve ½ tsp of yeast in ½ cup of lukewarm water. Stir in sugar and set aside in a warm, draught-free place for about 10
minutes or until the mixture bubbles. Combine 4 cups of flour, 1 tsp salt, sesame seeds and cardamom (2 tsp each) in a large bowl. Add ½ cup of oil and yeast mixture and knead into a soft dough. Turn the dough out onto a lightly floured work surface and knead for another 5 minutes or until smooth. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Preheat oven to 180°C. Divide dough into 2 equal portions. Roll out to form 2 x 30 cm diameter rounds. Place them onto large greased oven trays. Using a sharp knife, cut 3 concentric circles (circles with a common centre) in each round, working from the middle out, then make 4 shallow cuts intersecting through the centre to form a wheel pattern. Brush with vegetable oil and bake for 20 minutes or until cooked through and golden. Brush with butter and serve.