yummy FREE COPY
FOOD DRINK LIFE
Vol 5 March 2015
CHINESE NEW YEAR Who’s Partying?
WhAT’s COOKING?
WhAT’s BUBBLING?
You don’t have to go to China to celebrate its New Year
Charity Keita attempts and fails to cook an authentic Chinese meal
Bubble Tea has landed and is set to take over our taste buds
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EDITORIAL
HAPPY NEW year... again! Happy New Year! Yes, you read right. And no, we haven’t gone bonkers, it’s just that February 19 is Chinese New Year (CNY) which in 2015, is the Year of the Goat.
T
he last month at EatOut has been insanely crazy. We spent the weeks running up to Nairobi Restaurant Week working round the clock to make sure that thousands of Nairobians had the opportunity to enjoy the city’s finest restaurants at accessible prices. Thanks to our sponsors, Magnum and Viva, diners were offered amazing deals on drinks to complement the impressive NRW menus. Furthermore, partners like Twitter Africa and taxi ordering app Uber, worked tirelessly to amplify the event. Over a dozen restaurants even chose to extend NRW due to the overwhelmingly positive response. Of course as #NRW2015 came to an end, the hype for Valentine’s Day came roaring in. Restaurants all over Nairobi developed bespoke menus to create the perfect evening for our city’s lovebirds. These unique offers were curated and captured on the EatOut site and are discoverable through the hashtag #yummyvalentines. Here at Yummy we believe that any excuse to party is a good
excuse and seeing that the Chinese expat community here in Nairobi is growing at the speed of light, we decided to investigate what the celebration entails and hopefully crash a karaoke party or two. With that in mind, we set out to uncover everything Chinese New Year related. From firecrackers, to red lanterns, potstickers, crouching tigers and hidden dragons (see what I did there?), we researched and waited for the party invites to arrive. Alas, to no avail. It seems as though the Chinese community here likes to keep a low profile, or decided we weren’t cool enough to invite (impossible). That didn’t stop us from making our own improvised CNY fun though. How? With an issue dedicated to CNY of course! So for a capitalist-inspired Sino tour of what delectable Chinese goodies our vibrant city has to offer, read on! In this issue, you’ll learn how to use chopsticks, meet the chefs at Taste of China and of course, find out what Chinese New Year is all about. Additionally read about Susan Wong’s experience at one of the
Chinese Embassy staff’s favourite Chinese restaurants in Nairobi (can you get a more legitimate endorsement than that?). If you are so inclined, flip forward and try making an Oriental dish or two from the specially featured recipes out of the new cookbook from Nairobi’s renowned Zen Garden. Test our flavourful Asian-inspired cocktail recipes, making sure not to ruin your New Year’s health resolutions by following Amy Selbach’s tips on healthy options in Chinese cuisine. Finally if you are more Merlot than black tea, read our Concha Y Toro wine ambassador interview and experiment with our Asian oriented cocktails. As we strive to be the most comprehensive resource for everything food and drink related in Kenya, we look forward to keeping you informed about the best this country has to offer. Look out for some exciting events coming up, including Dinner in the Dark, one of the most unique dining experiences on this year’s food calendar.
Stay Yummy!
Hiyabel Tewoldemedhin General Manager EatOut Africa
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content 10 NEWS AND EVENTS
The coolest events to look out for over the coming month
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NEW RESTAURANTS Snack, Reflect, Socialise and find your Inner Zen at the newest new restaurants in town.
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21 MY LIFE AS A FOODIE
CHINESE NEW YEAR (CNY) Almost everything you ever wanted to know but were afraid to ask and the amazing delicacies that go with it.
Charity Keita discovers that thinking you know how to cook Chinese is not the same as actually following a recipe
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SUSAN EATS Susan Wong discovers that Double Dragon, Nairobi’s Chinese expats’ favourite restaurant, also has an amazing little outlet at the Junction Food Court
24 KAHAWA DIARIES For our monthly dose of coffee culture we bring to you Joyce Mcdiarmid
30 CHOPSTICKS The ultimate guide to using those pesky little sticks
36 WINE AMBASSADOR Diego Baeza is on a mission to bring wine to the Kenyan masses
38 WINE CHICK Agnès Peillet argues in favour of staying in versus going out, some of the time
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44 MAN ABOUT TOWN
Jackson Biko has murderous intentions as he shares a drink with an old acquaintance.
HEALTHY CHINESE Amy Selbach dispels any notions you might have had about Chinese food not being healthy.
yummy No. 05 · March 2015 · Published by EatOut and UP Magazine, all rights reserved. FOR EATOUT: MANAGING DIRECTOR Mikul Shah GM Hiyabel Tewoldemedhin Yummy TEAM Hinal Shah, Kelvin Jayanoris, Liz Maelane, Jean Wandimi, Mary Mahinda, Wahid Osman, Yoga David sales & OPERATIONS Daniel Muthaini, Devna Vadgama, Yvonne Malebe FOR UP MAGAZINE: CREATIVE DIRECTOR Rand Pearson commercial DIRECTOR Sapna Chandaria managing editor Katy Fentress Project Editor Agnes Peillet graphic design Rachel Mwangi contributors Jackson Biko, Charity Keita, Amy Selbach, Susan Wong sales inquiries Call Yummy, 0711 22 22 22 publishing inquiries Call UP Magazine, 0733 42 27 26 EMAIL info@yummy.co.ke
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newS & EVENTS
Get Your Koroga On East FM’s Pearl Koroga Premier League returns Koroga is an interactive dining experience that involves you and a group of friends preparing a meal from start to finish (ingredients can come cut, spiced and marinated – you can even order fully cooked meals or side items from the kitchen) without having to worry about dirty dishes or endless drinks. The 2015 KPL, sponsored by Pearl Rice and Dewar’s whisky, is the ultimate koroga showdown. Teams will be judged by an experienced panel of local foodies on presentation, flavour and
quality. To join the fun, either sign-up to join a team as an individual or get a group of friends to join together. You’ll need 10 participants to cook and one East FM radio presenter acting as your team leader and reporting live on air. No professional cooks allowed! The schedule is: 15th Feb from 1pm onwards at Carribea, 22nd Feb from 1pm onwards at Spice Roots, 1st March from 1pm onwards at Goan Gymkhana, 8th March from 1pm onwards at Mystique Gardens.
Battle of The Baristas Craftsmen go head to head for the title of Kenyan National Barista Champion It was stiff competition this past Saturday at the Kenyan edition of the World Barista Championships with local slingers of kahawa battling it out in the ground floor atrium at The Oval, Westlands. The Seattle born competition draws in contenders from the top establishments in the city. The best of
New Year New Look Mandhari Restaurant gets a kitchen makeover set to take their dining experience to another level Nairobi Serena’s Mandhari has been warming the hearts and stomachs of visitors since 1989. It is because of this that they felt it was time to spruce up the lifeblood of their restaurant – the kitchen. The expansion and renovations were necessary in order to be able to speed up food
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preparation and overall service speed. What this change also afforded was the ability to bring back some classic menu items as well as introduce some new ones. Head over and try the legendary Smoked Rack of Molo Lamb or the new Flambéed Crab.
the best showed up, including William Odhako of Fairview Hotel (Second Runner Up) Martin Opiyo of Java Coffee House (1st Runner-Up) and the overall winner: Martin Shabaya of Artcaffé. In addition to winning the overall title, Mr. Shabaya now owns the throne of Best Signature Beverage and Best Espresso.
Dining In The Dark By sharpening the senses, Gizani's gourmet dinner in the dark won’t be easy to forget Sometimes in Nairobi it’s easy to pass over exceptional food without giving it a chance to truly astound you. All too often a night of eating out is enveloped and destroyed by distraction, phone calls, people running around the place and strange sights that distract the palate away from the very essence of the food itself. Gizani’s concept is similar to that of Dans Le Noir – an international restaurant franchise started in France that offers full course, fine dining meals served in complete darkness by blind or visuallyimpaired staff. Sometimes food is
meant to be a surprise and there is no better embodiment of this than in this series of dinners – it is something that has to be unseen to be believed. Tribe Hotel is the home for Nairobi’s own edition of this unique dining experience that will take place over a number of weekends starting from March 14th. The event will run on Friday and Saturday nights and will occasionally feature guest chefs from various restaurants. Enjoy the best that Jiko’s kitchen has to offer in a way you never have before. Visit magazine.eatout.co.ke for more details.
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SOCIAL SCENE
FASHIONABLE FOODIES
It was all about sun, sushi and style at the 5th edition of Zen Garden’s Fashion High Tea. Nairobi socialites gathered to enjoy an afternoon of exquisite canapés, shopping and a fabulous fashion show. Yummy’s photo booth proved to be a huge hit as Nairobi’s hottest foodies lined up to get their face on our cover!
SOCIAL SCENE
BIBS AND RIBS
PHOTOS ANDREW ONYANGO tint seh
The EatOut team couldn’t handle the cravings so they paid Big Square a visit and indulged in their BBQ Wednesdays Rib Special. A succulent rack of ribs lathered in a juicy BBQ sauce and served with a side of piping hot, spicy potato chips – absolutely irresistible. Add on to that a soda or ice-cold Big Square brew all for the low price of 650/- and it’s no wonder that all that remained were stained bibs, clean bones and satisfied smiling faces.
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new restaurants
gin & Juice Juniper Social - Laid back and uber cool The Juniper Social has spread its wings and finds itself at even leafier location on Muthangari Drive, Westlands. Nibble on their sticky chicken wings, feta coriander samosas or one of their crisp, mouthwatering salads, or just sit back, relax and have a couple drinks with friends in the garden.
CHIPS funga Snack Attack, loaded with flavour and ready to open at Sarit Centre Not sure what the difference between peppers and Jalapeños is? Head out to the newest outlet of this innovative fast food joint, Snack Attack, where the guys behind the counter will fill you in before taking your order of saucy, crispy deliciousness. Located at Adam’s Arcade, and soon to be
in Sarit Centre, this easygoing restaurant franchise is the place to go to get your fix of steaming hot chips swimming in nacho cheese, chicken strips, jalapeño peppers, mushrooms and more. Try the restaurant’s famous Angry Chicken Burger, the breast patties are bigger than a mouthful.
fro yo UK’s first frozen yogurt brand makes Kenyan debut at Urban Eatery Nairobi Be the first to check out London’s first frozen yogurt brand Yog, at the brand new Urban Eatery at PWC Towers in Westlands. Perfect for the heath minded, our favourite was the passion flavoured yogurt with a toppings of mixed seeds and goji berries.
dim sum heaven After an unexpected meal at the Nakumatt Junction food court, Susan Wong discovers that amazing Chinese food can pop up in the most surprising places.
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“Go to Double Dragon” is my answer to anybody who asks for a good “authentic” Chinese place to eat in Nairobi. It has remained my answer for some time. The recommendation is the same for the Dim Sum fetishists who love those delicately folded steamed packages of soupoozing meat filling, as it is for the Scoville Scale purists who love a bit of Szechuan pepper to excite their taste buds. It also holds for amateur singers who are on the lookout for unexplored private karaoke venues that come with fully automatic song selection computers and laser lights. The only diners I would not send to Double Dragon are the ones who believe Chinese cuisine only comprises of a dish prepared in a wok with soy sauce, garlic and ginger. Their loss. Double Dragon first opened its doors in late 2011 and since then the Junction Shopping Center fourth floor restaurant has been a favourite of Chinese expatriates, including the staff at the Chinese Embassy in Kenya. So much so that I recently had to make way for them since
REstaurant review text susan wong
LEFT Head Chef Chen Songhua
BELOW Authentic Moon Cake
Double Dragon’s menu splashes around in classic Chinese cuisine, with special attention to its Shanghainese roots and Northern specialities. they reserved the entire restaurant and I was relegated to dining in the fringes of the food court. I was told an important government official was in town - I think they just wanted to keep their karaoke skills or lack thereof to themselves. Incredibly, Double Dragon’s food court outlet, which was recently refurbished, serves a far more sophisticated menu than any other Chinese food court restaurant I’ve seen in Nairobi. The chef there managed to whip up some Chinese comfort food for us - far from the usual Sweet and Sour Pork or Egg Fried Rice. Can’t say I’ve dined at a
food court with a brocade table cloth before but there’s always a first time for everything, right? We began with a plate of Chilled Spiced Wood Ear Mushrooms tossed in a vinaigrette, delivered together with a fallen wine glass. This is often one of those dishes that starts off suspicious and becomes increasingly irresistible. The vinaigrette was not tooth-achingly acidic – a lovely way to get the taste buds salivating. Bamboo steamers of Soup-filled Pork Dumplings followed on a bed of lettuce. The delicate dough was acceptably thin though unfortunately not translucent, however the broth
from the filling was bursting with flavour. The Pot Stickers, crescentshaped dumplings, were pan-fried until golden brown and featured a crispy bottom. The showstopper was the classic Fried Whole Snapper in Spicy Sweet and Sour Sauce, served dramatically deboned with its fillets of meat scored to reveal an intricate pattern when flash-fried. The snapper was still juicy and moist to the palate and the spicy sweet and sour sauce - a signature of Szechuan cuisine - was well-balanced and a plate of this alone would be a proper dinner. The great thing about Nairobi is that we’re spoiled with a wide variety of Chinese food – be it fusion or traditional, quality or revolting. Chinese cuisine has long been a favourite of Nairobians and tourists alike, with a myriad of flavours and textures – thanks to the diverse influences of various regions that make up the Chinese ethnic group. Craving for something light? There are thinly sliced braised meats served cold, tossed pickled vegetable salads,
and delicately steamed seafood. Feel like something more hearty and substantial? Dig into a bowl of handmade noodles and meaty stews. Double Dragon’s menu splashes around in classic Chinese cuisine, with special attention to its Shanghainese roots and Northern specialities that are favourites of most Chinese expatriates in Kenya. None of the dishes sound extraordinary. It’s straightforward Chinese stuff where each and every dish gets that elegant and special Double Dragon touch, the one that always has you planning your next visit. It is a menu of simple edible Chinese pleasures done about as well as they could be in Kenya, given the different selection of local produce. The menu goes beyond tired bottomless fried noodles and rice routine – consider your next Chinese plan sorted. All you need now is an open mind and a large appetite. Double Dragon, The Junction Mall, Ngong Rd. For bookings visit eatout. co.ke|nairobi|doubledragon
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HALF OFF
Yummy Card holders enjoy speical offers & discounts. How about 50% off your food bill at participating restaurants on Tuesdays? We call it Yummy Tuesdays! For further details and to apply for your FREE* card log on to eatout.co.ke/yummycard
MY LIFE AS A FOODIE text CHARITY KEITA
The noodle Debacle I’ve always been quite laissez faire when it comes to following recipes. Charity Keita loves to pretend she can cook Chinese food. But can she rustle up the real deal?
D
isaster strikes in the kitchen. It’s the stir fry sauce! There’s something wrong with it! That strange acidic flavour on my tongue is not sesame oil. I check the label. Those berries do not look like sesame seeds. The rest is all in Chinese. Yuck! But if it’s not Sesame oil what then? Thank heavens I tasted it before adding it to the noodles that are stir frying. Oh wait, the noodles! They’re burning! While I was focussed on the sauce, I forgot that they were cooking with the veggies, the char siu (Chinese dried sausage) and the prawns. Ok. Turn the fire off, take a deep breath and make a plan B. I suppose I should explain myself. I’ve always been quite laissez faire when it comes to following recipes. This is probably one of the reasons why I am a terrible baker. Over the years I have developed a special
talent for freely adapting recipes that I have sourced online. Give or take a hit or miss, my system works quite well. I cook with intuition and believe I have an innate ability to haphazardly feel my way through recipes according to how I imagine they should be. Which is why when the editor of Yummy proposed that I cook a Chinese meal strictly following a recipe, I jumped at the challenge. So I hit Google, found a great website called chinasichuanfood. com and settled on what seemed a simple stir fried noodle recipe. Next I headed to a Chinese supermarket near Yaya centre. That place, oh! You could write a hundred stories just by standing there for an hour observing people go by. I proceeded to buy the listed ingredients. Except of course everything in the supermarket is written in Chinese and few people in the place seem to
feel that English is a language that is worth their while. A few attempts at querying shop attendants over what something was, resulted in hilarious miscommunications. Eventually the Kenyan shop attendants offered to help but by then I had already decided that the oil in my basket was sesame oil. Plus, it said so on the sticky note on the shelf! I thought I had curry powder, one of the listed ingredients, at home. Instead, my spice cupboard offers up tandoori masala, coriander, cumin and turmeric. Close enough. For the sauce I was supposed to combine light soy sauce with dark soy sauce. I only have the latter and substitute liquid aminos for the light sauce. Close enough. But then the disaster strikes and I am forced to start my sauce afresh. No sesame oil. I decide that at this point I don’t even trust the soy sauce I bought, the label states (in English) Hong Shao
Soy Sauce. Is that a special kind? Anyway, I revert to my traditional Kikoman sauce and mix it with some red wine (the recipe called for cooking wine), the aforementioned aminos, some corn oil and a tablespoon of sugar. Eventually, I turn the noodles back on, pour my new sauce in and manage to come up with something that tastes fine but has little resemblance to the picture on the recipe. Flavour-wise I have never actually tasted Singapore Mei Fun, the dish I am supposed to have made, so I have little to go on. I might have to give following a recipe to the letter another try. I am not ready to be defeated. However, I am beginning to think that I should start a video log recording my misadventures trying to and potentially failing at following recipes.
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Spicing Things Up T aste of China Head Chef Geoffrey Donde may not know how many safurias, the Kenyan version of a wok, he’s got in his kitchen back at home, but he sure knows how many choppers, woks and other cooking utensils he’s got in his kitchen at work. This master chopper can’t count them on his ten fingers though. Not that he hasn’t got them all, which he does, but because they are too many of them either hanging from the Taste of China kitchen ceilings or hidden in the cupboards to fit on the fingers of his two hands. “I don’t cook at home. In fact I don’t know how many safurias I
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have,” he says. The fact that after 16 years of chopping and stir frying Chef Donde still has all of his ten fingers and no obvious burn marks on his hands and forearms, are tell tell signs of his dexterity. In all of his years at Taste of China not once has he set fire to the kitchen. The Kisumu native who started his career as a kitchen helper at China Plate and slowly climbed the chef ladder to his current Head Chef gig working side by side with Taste of China owner/chef Arty Lakhani, insists he is passionate about Chinese cuisine. Cooking Chinese food allows Chef
Donde to use fresh, local ingredients. It also requires precise chopping and loads of stir frying and tossing which, although looks easy at a glance, actually requires knowledge and understanding of the precise moment when the oil starts ‘singing’ to the perfect tune for the ingredients to go in. Oil temperature too low and you get a soggy mush, too high and you get overcooked bits, he explaines. When he walks in in the morning and puts on his immaculate chef coat, apron and toque, the selftaught 37-year-old gets on with the precise business of running a kitchen where nothing is pre-cooked or pre-made but everything is made to
CHEF PROFILE text text Agnès Peillet Agnès Peillet photo courtesy
TASTE OF CHINA HEAD CHEF Geoffrey Donde
TASTE OF CHINA OWNER & CHEF Arty Lakhani
We love it when a client walks in and asks for something that’s not on the menu. BELOW Lemon Prawns
order. According to him, this is part of the challenge and of the fun. “We work well together,” Lakhani smiles. “We have the same passion for food. We like to mess around with ingredients and come up with new dishes. If we are happy with it, then we put it on the menu. We also do specials.” With their different culinary tastes, Donde’s favourite dish is the fried Tilapia in chilli garlic sauce and Lakhani’s is the Lemon Prawns. The two like to experiment and cook up new dishes which Lakhani said she sometimes tests on her 9 year old son Krishna. “He’s got great taste” Lakhani says adding, “he knows if
an ingredient is missing and will tell me exactly what he likes and doesn’t like. I know he will be a cook someday”. Taste of China’s Chef bring a new twist to traditional Chinese cuisine. While the ingredients used are the same, Lakhani says the Taste of China cuisine is spicier, incorporating chilli and ginger to accommodate the restaurant’s eclectic clientele of Indo-Chinese, Kenyan and Expats. “We love it when a client walks in and asks for somethng that’s not on the menu. Then Goeffrey and I, we get to play,” she says. “A ‘Well done you guys!’ is what makes the long hours and criticisms worth it.”
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COFFEE text MARYANNE NJOROGE
KAHAWA DIARIES everybody else is doing their job. I also check if all the machines are working, I check expiry dates (very impotant!) and check if the wi-fi is working. What’s your favourite pastry? Cinnamon Roll. What’s your ideal way to drink a coffee after a meal? I try not to take coffee after midday because my buzz will continue till the night. I like my coffee strong but in the morning.
HOW I TAKE MY COFFEE WITH JOYCE MCDIARMID
J
oyce McDiarmid is a Deputy Manager and Supervisor at Dormans Village Market. Quite a hit with customers, she’s a gleeful, lively person who isn’t greedy with warm greetings and smiles. The way she takes her coffee tells us that she appreciates quality and has a very curious and inquisitive mind. What did you do before working at Dormans? Lots of stuff, but mostly in hotels. Truthfully, the last thing I did was in Insurance for about a year. It gave
me no satisfaction. I was in sales, running around, talking to people. It was focused more on low-income people. It just didn’t make sense to me and in the end didn’t work out. I just know that making people happy is my place. Before that, I was a cashier at a little coffee shop at the Doctor’s Plaza in Nairobi Hospital. Then I worked at Havanna as a waitress for about two years. Then I went to school and studied Hotel Management. Where are you from? Nairobi, born and bred - Karen
specifically. How do you take your morning coffee? Depends. I love coffee. Sometimes I’ll have a double espresso or a latte. But mostly lattes: regular, double, no sugar, no cream. What’s your morning routine? I mostly wake up around 5am, get ready in the hour, leave the house by 5.45 and then arrive here by 6.30 or so. When I come in the first thing I do is turn on the music, check if everybody else is in and make sure
What are some of the things that inspire you to keep going every day? My husband, firstly, and then also seeing people satisfied and happy. At the end of the day, it’s all about making the customers smile and when you see that on their face, it’s great. Is there anyone you look up to? My mom because I think she’s the strongest human being I know. We’ve been through a lot and she’s always stood firm. She would always say that everything will work out. Wangari Maathai, as well. Similar to my mom, it feels the message she sent was that no matter what you’re going through, just be strong. Where do you hope to be in 10 years time? My husband and I would like to have a resort in Meru. I think Meru’s one of the most untouched nature tourism destinations in the country.
I don’t have a problem with coffee, I have a problem without coffee.
Dormans Surprise
LOUIS MAJANJA’S LENS If you ever walk into Dormans Village Market and wonder who captured those powerful scenes of urban life, you can give credit to Louis Majanja: founder of mSurvey and accidental, yet incredibly talented, photographer.
year travelling (and photographing my travels) and then when I moved back to Kenya I just kept taking pictures.
Where were the pictures taken? All over Nairobi.
How did you get discovered? Probably my blog. They maybe liked my style because at the time nobody as really documenting Nairobi life in an unposed and unstaged manner, and not trying to tell stories about poverty.
What was your main subject matter? Everyday people, and life in Nairobi. When did you start taking pictures? Well I had a camera for a long time. I used to live in the USA, for about 17 years. When I Ieft the USA, I spent a
Were you selling at that time? No, it was just me recording life.
Do you want to continue with your photography? If I get the time I still want to take
pictures. But I don’t really know the business of selling pictures. Do you think anyone can become a good photographer? Anyone can do it as long as you have the passion and you work really hard at it. Photography can be a manifestation of a deeper passion. You can have a passion for travelling which translates itself through photography; you can have a passion for food that translates itself through photography. But it does start with having a passion for something.
Stuffed Bread is a culinary treat known to different cultures around the world. Whether it’s the Indian paratha or Italian stuffed bread, there’s something irresistible about a fresh, crispy loaf packed with a flavorsome, savory filling. Try Dormans’ mouthwatering and unique version: choose to fill it with creamy cheese, mixed veggies and curry or spiced ground beef. It even comes with a side of crunchy coleslaw. Being compact but hearty, and at such a great price, it is the perfect lunchtime meal. Kshs. 400
CHINESE NEW YEAR text Agnès Peillet
THE Year OF THE Goat Long after our celebrations and resolutions are forgotten, the Chinese community here and around the world gets ready to celebrate its own New Year. This year that falls on February 19th and it will usher in the Year of the Goat. The Chinese community in Kenya is growing at breakneck speed. By some accounts there are anywhere between 3,000 to 10,000 Chinese expats living in Nairobi. Yet unless you are into Chinese food or have friends in that community, signs of celebration will be hard to spot. No big flashy parade with the traditional dragon dance, no loud firecrackers lighting up the Chinatown night. Behind the scenes though, a different story will unfold. Chinese New Year (CNY) is an important traditional Chinese holiday which is usually celebrated at home with family and friends. Celebrations begin the night before with major housecleaning - spider webs and dust bunnies are spirited away to help get rid of any lingering bad juju and make space for incoming good luck. Banners spelling ‘happiness’, ‘luck’ and ‘wealth’ are placed around doors. Red paper cuts and lanterns are hung from ceilings. On CNY day, family and friends gather together and traditional foods like dumplings and other delicacies are shared while sipping on black tea. Red envelopes filled with coins are exchanged; this popular custom is said to bring good fortune to the recipients. TV screens are turned on to watch parades in which teams of dragon dancers handling long flexible figures of dragons move to mimic the sinuous movements of the river spirit. Later
on, karaoke machines are plugged in and Champagne-inebriated amateur singers sing along to the latest Nicki Minaj tune. One imagines Chairman Mao turning in his grave.
Champagne inebriated amateur singers sing along to the latest Nicki Minaj tune.
Chop chop! If you are into quick and dirty no prep time cooking, then stir fry Sunday might not be for you. Sure stir frying itself is quick and straightforward—cut up/toss up /fry up, but getting to the stage where you can start stir frying demands technique and proper prep. It’s not so much about ingredients since you can toss in pretty much any combination of vegetables and meat you have lying around for this mosaic dish. Nor is it about utensils since you don’t need a proper wok to get your stir fry stir fried. It is about having dexterity with your knife though. For a perfect tasting and good looking stir fry, you need
You can toss in pretty much any combination of vegetables and meat you have lying around for this mosaic dish.
to get regular bite size pieces. Uniformity is key. If your peppers are unevenly cut then they will cook unevenly which will result in some pieces being perfectly crunchy while others will be soggy. Try your hand at chopping onions; that way you can practice your skills before moving onto the more fiddly stuff. Timing and attention are also key because the stir fry cooking oil has to be high and the cooking time is short. Remember to have all of your ingredients at your fingertips. You are going to have to stand in front of your stove and - unless you are a professional multitasker, not go on a WhatsApp break. Arrange each
ingredient in a different bowl in the order in which they need to be cooked; not only will you need to similar size pieces, you’ll also have to know in which order to fry them. Hard veggies like carrots should go in first, soft ones likes spring onions last. If you are using meat, then cook that first and reserve until after the vegetables are cooked. Happy chopping! Ingredients to have on hand for happy Chinese cooking: Chilli, garlic, ginger, peanuts or sesame paste, soy sauce and toasted sesame oil if you like stronger flavours.
MAIN FEATURE text Agnès Peillet
HOW TO text Agnès Peillet
CHOPSTICK EXPRESS Heading out for Chinese with your new squeeze but not sure how to manipulate these mikado looking utensils known as chopsticks? Here is an easy to follow infographic to practice the perfect finger-to-sticks and wrist movement before hitting the restaurant. If, after this short session of trial and error, the technique still evades you, when dining at the aforementioned restaurant, go for the fork and use the chopsticks to artfully secure your bun. Explain that even though the word “Chopstick” may come from the Chinese Pidgin English “chop chop” or “quick”, using them is anything but. And anyway who said DimSum couldn’t be eaten with your hands?
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SPOILT
FOR CHOICE
At Yaya, your meals for the day are covered. Find an array of restaurants offering an unlimited range of cuisines. Java | Artcaffe | Sierra | Alexandre FoodLoft (Primi Piatti, Saffron, Absolute Juice, Chinese Kitchen & Dim Sum House)
(+254) -20-2713360/1
www.yaya-centre.com
Yaya Centre Nairobi
RECIPES
From the Zen Garden Cookbook
JADE DUMPLINGS These little bites of Eastern goodness will go above and beyond for who ever is lucky enough to come to dinner. Break them out when you need to impress in a pinch. INGREDIENTS 12 Asparagus Spears-Finely Diced 2 Big Handfuls of French Beans-Finely Diced 200 g Hoisin Sauce 4 Handfuls of Italian spinach-finely chopped 2 Teaspoons of salt 4 Teaspoons of sugar ½ Teaspoon ground black pepper 1 Teaspoon peanut butter 30 Wonton wrappers Sesame Oil
For the filling Boil the veggies in hot water until cooked but slightly crunchy. Drain most of the water, keeping a slight amount. Add salt, sugar, hoisin, black pepper and peanut butter to the vegetables. Mix it well and let the mixture sit until it has cooled down. For the dumplings Add about two teaspoons of mix to each wonton wrapper (be sure you can fold them without overflowing). Seal them tightly for steaming
Steaming Place the raw dumplings on a plate in a dim sum basket. Steam the dumplings over boiling water for 3 minutes. Lightly brush each dumpling with sesame oil For the sauce Put out a small dish of homemade chilli oil to add a kick to the dish. Mix half a cup of soy sauce with one part vinegar and two tablespoons of sugar and add to another small dipping dish
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RECIPES
From the Zen Garden Cookbook
CRISPY DUCK SALAD This easy to make salad is a great prequel or main dish to go with any Asian inspired meal. INGREDIENTS 1 Large Duck Breast Vegetable Oil for frying ½ Raw Mango-peeled and cut into chunks 1 Handful of mixed sprouts 1/2 Pomegranate (optional)-separate the seeds if you choose to use it. 1 Teaspoon Chinese five-spice 4 Radishes- thinly sliced 2 Handfuls mixed lettuce ½ Cucumber-Halved then finely sliced horizontally FOR THE DRESSING 4 Tablespoons White Vinegar 4 Tablespoons Hoisin Sauce 1 Tablespoon Light Soy Sauce
Season the duck breast with the salt, pepper and Chinese five-spice powder. Boil the duck breast in water for 30 minutes until it becomes soft and tender. Heat a large wok for 1 minute. Add in the oil and heat it for 7 minutes. Deep-fry the duck breast for 5 minutes, until crispy, then slice it into strips.
In a separate bowl, mix the pomegranate seeds, mango, mixed sprouts, radishes, spring onions, coriander, lettuce leaves and crispy duck together. Mix all the ingredients for the dressing together in a small bowl. Lightly toss the salad with the dressing and serve.
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WINE text Agnès Peillet PHOTO Liz Maelane
Wine anyone? Increasingly people shy away from sticking to things they have done in the past.
ABOVE Diego Baeza Regional Sales Director Africa & Middle East
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D
iego Baeza is a man on a mission; the mission of bringing wine to the Kenyan masses. As it turns out, the expansion of the Kenyan middle class combined with its appetite for a Western lifestyle, could soon turn Diego’s wine mission into a fait accompli. “People have more and more disposable income” says Baeza, “they can spend more and are on the lookout for new trends. Increasingly people shy away from sticking to things they have done in the past and are excited to try something new.” As Concha Y Toro Regional Sales Director for Africa & Middle East, Baeza knows a thing or two about wine and about what it will take to turn Kenyan wine amateurs into wine connoisseurs. According to him, right now the Kenyan alcohol consumption is made up of 60 percent of beer, 20 percent of spirits, 15 percent of local brew and 4-5 percent of wine. While the taste for wine is still low (about four litres of wine per capita per year in Kenya versus 50 litres in France for example), a new trend in catching on, he says. Over the last five years Concha y Tora (CyT) has registered a 10 percent growth in wine sales. The market is expanding and CyT is paying attention. “When most people start drinking wine, their palate searches for flavours they can associate with and what can most people associate with at first? Sweetness,” he explains. “That’s why for lots of people in Africa, where wine culture is still growing, they enjoy sweet wines.” The success of CYT here in
Kenya, as seen during the Nairobi Restaurant Week, is due to the company’s strong focus on expansion and the ability to position itself globally as a brand. Of course, Baeza insists, having a reliable distributor like Viva Global helps tremendously. “When it comes to Chilean wine we have 70 percent market share in this region. That means for every ten bottles of Chilean wine you see seven of the bottles will be CyT brand.” The popularity of Chilean wines in general can be linked to the country’s wine valleys’ Mediterranean climate. With its hot days and cool nights, the area lends itself perfectly to wine production. CyT controls every step of the winemaking process, allowing the company to attain consistency in terms of production capabilities and taste and consistency in terms of brand building. CyT star brands like Don Melchor, Marques de Casa Concha, Frontera and Casillero de Diablo are all available here in Kenya. Diego is confident that winning Kenyan’s over to wine is simply a matter of time. Kenyans are open minded, adventurous and love good stuff so there is a big chance that their taste for wine will develop and the demand for it will skyrocket. “[Wine] is very appealing and attractive. It seems very sophisticated, elegant and glamorous so you really have this desire to learn more about it,” he says. “Wine is about constantly experiencing and learning [...] Nobody can tell you that a wine is good or bad, it is very personal.”
A Consistently 90+ point Brand Vintage
Score
Varieties
2005
90 pts 91 pts 90 pts 90 pts 91 pts 90 pts 90 pts 91 pts 90 pts
• Merlot • Syrah • Cabernet Sauvignon • Chardonnay • Cabernet Sauvignon • Chardonnay • Merlot • Merlot • Chardonnay • Cabernet Sauvignon • Chardonnay • Syrah • Cabernet Sauvignon • Chardonnay • Cabernet Sauvignon • Carmenere • Syrah • Chardonnay
2006 2007 2008 2009 2010
www.marquesdecasaconcha.com
wine CHICK text AGNES PEILLET
Staying Out of Trouble
The blondes set their hearts on the same semi-available, halfgood looking, 100% douche bag. Wine Chick discovers that sometimes V’day is better spent at home.
S
kinny jeans are out. Let’s drink to that! Trying to wriggle out of those suckers when you’ve had one too many is pure unadulterated torture. Valentine’s day is out. Let’s drink to that too! Trying to get a hot date here in Toadville where the ratio of hot women to not-so-hot men is about 10-1 is also torture. Actually there is no need to ditch the skinnies, nor to worry about ways to wriggle out of them. When life hands you lemons on V-day, what do you do? Either you make lemonade or, better still, you plan an Under The Radar (UTR) operation with girlfriends. At least that’s how my blonde girlfriends and I did it this year. This Valentine’s, instead of the usual all out shenanigans where
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the girls and I go out prowling the local bars to satisfy our shiny object syndrome, we went for a covert operation at home. We stocked up on chick flicks, kleenexes and beer, drowned Gummy Bears in vodka, played chubby bunny (that’s stuffing as many Marshmallows in your mouth as you can without choking) and ordered take out pizzas. Our weekly girls night out turned into a kick-ass pyjama party for grown women. WTF? — might you ask. The essential background that provides the “why?” behind the “WTF?” is exactly as you might imagine. Last year’s drama-packed V’day. The scene unfolded at Havanas where the drinking, mingling, people-watching and rating was on full throttle and progressing nicely.
That is until the blondes set their hearts on the same semi-available, half-good looking, 100% douche bag. Before you could utter the words “female dog fight”, they had started arguing over which one of them should get the goods. Once it was decided that it was every woman for herself and may the best woman win, they both went in for the kill, at the same time. Like horny, I mean hungry, hyenas bent over the same carcass, they got physical, all teeth and claws. Mean girl jokes started flying, followed by some innocent pinching and then some less-innocent hair pulling. Then hands got involved. Needless to say we all went home a bit bruised - figuratively and I am ashamed to say literally too. Complete disarray. This year the social butterflies
(that would be us) recognised that the fear of missing out (FOMO) on the far out men (FOM) was far outweighed by the fear of losing face (FOLF) - again. Let’s face it, what’s more mortifying than to hit Hipsterville Nairobi on V-day with your girlfriends only to bump into the usual Saturday night suspects, all hooked up and then having to fight over crumbs? Been there done that. No thanks. So what’s the skinny on skinnies? Leave them hanging (in the closet). Not because they are no longer cool but because you don’t really need them. When life gets boring here, you can always trade them for a pair of leopard pajama pants, pink bunny slippers and some hearty bonding amongst girlfriends.
Buon appetito! La Dolce Vita Ristorante & Pizzeria Muthaiga Shopping Centre Limuru Road, Nairobi 0722 624100 / 020 4049945 / 020 4049447 www.eatout.co.ke/ladolcevita
WINE PICKS text Agnès Peillet
Finding a wine that pairs well with Chinese food is always interesting especially because the cuisine of over one billion people varies not only in flavour but also in style and preparation. Here are a few suggestions of wines that pair well with Chinese food.
A MERLOT WITH YOUR CHINESE? BLUE NUN RIVANER This German wine made of the Rivaner grape is an excellent white wine that compliments the sweet and sour spice blends in Chinese food. The natural sweetness of the wine with its well balanced acidity goes well with the exotic flavours of mango, coconut and ginger that is most commonly found in Chinese food. Available from MIA Wines (www.miainternational.co.ke) BLUE NUN CABERNET SAUVIGNON Red wine lovers will appreciate this red from the Loire Valley in France. The temperate climate in
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the South of France gives this wine softer tannins which, for example, compliments the strong flavours in Peking Duck and Lamb/Beef dishes. This semi sweet with lots of fruit on the nose, compliments the spicy nature of Chinese foods. Available from MIA Wines (www.miainternational.co.ke) HARDYS STAMP CABERNET MERLOT This Australian wine is mediumbodied and showcases flavours of blackcurrant and dark cherry. These are complemented by the sweetness and complexity of subtle oak. Available from The Wine Shop (facebook.com/thewineshopkenya)
HARDYS STAMP CHARDONNAY SEMILLION A medium-bodied wine that showcases flavours of fresh citrus and tropical fruit flavours; complemented by a creamy texture with a smooth and delicate oak finish. Available from The Wine Shop (facebook.com/thewineshopkenya) MARQUES DE CONCHA Y TORO CABERNET SAUVIGNON 2012 This deep red combines the flavours of unctuous cherry, cassis, cedar and blackberry. Tight and focused with a deep concentration of flavours framed by firm tannins. It has an
almost silky texture which masks the firm tannic structure beneath. Available from Viva Global (www.viva-global.net) MARQUES DE CONCHA Y TORO CHARDONNAY 2013 This light yellow Chardonnay combines richness with elegance and vibrancy. The notes of this ripe, delicious wine include white pear and toasted hazelnut. Deeply concentrated with silky texture and layers of ripe, opulent fig, pear and mineral flavours, it finishes with a long and vibrant character. Available from Viva Global (www.viva-global.net)
MIXOLOGY text YUMMY STAFF
ORIENTAL DELIGHTS GREEN TEA MARTINI Chinese New Year aka Spring festival is This is possibly the healthiest on the planet. Green tea is the perfect time to try cocktail of course packed with antioxidants on some of the Asian- so is perfect for those who are still on their new year resolutions. themed cocktails that Shake it, stir it, drink it and kick are all the rage North back! That’s all there is to it. of this continent. So Ingredients 30 ml cold/chilled green tea get dabbling in the 60 ml Cruz vodka kitchen and usher 15 ml triple sec (or Cointreau) 15 ml simple syrup in the Year of the Lemon twist (for garnish) Goat with cocktails Instructions inspired by the PRC Add all the ingredients (except lemon twist) into a bar shaker filled and Made in Ke. with ice. Shake well. Strain into martini glass. Garnish with lemon twist.
TOM YAM SIAM The Tom Yam cocktail compacts the spices of this popular soup delicacy into a delicious bold and spicy drink with a kick!
Ingredients
60 ml Cruz vodka 30 ml Malibu rum 3 pieces lychee in syrup 15 ml lime juice 7 ml simple syrup 1 piece lemongrass 1 pc. kaffir lime leaf (optional)
Instructions
Mix all the liquids and shake well. Reserve the solids. Pour in a glass and garnish with lemongrass and kaffir lime leaf.
SINGAPORE SLING This smooth cocktail with complex flavours is one of those drinks with as many recipes as there are mixologists. Try this version.
Ingredients
45 ml gin 30 ml lime juice 7 ml simple syrup 60 ml club soda 15 ml cherry brandy or kirsch
Instructions
Pour the gin, lemon juice, simple syrup and powdered sugar into a cocktail shaker with ice cubes. Shake well and strain into a glass with ice cubes. Add the club soda. Float the cherry brandy by pouring it over the back of a bar spoon. Garnish with the lemon slice and a Maraschino cherry.
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MAN ABOUT TOWN text JACKSON BIKO ART MOVIN WERE
Snake Game
We don’t talk about the betrayal with our lips, because we do so with our body language.
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.
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he sky is bruised as I get into Tamambo, Karen. Karen is as still as a tomb. Nothing moves. Even though I can feel a slight breeze on my face, the leaves are immobile. A few people sit huddled in the garden. I wonder how people can sit in that cold and have white wine, chilled. I’m there to meet a friend I haven’t met in ages. It’s not exactly a friendly meeting, this. Once upon a time we had done a job together and he had swindled me a good portion of my cut, something I found out later. He is a snake. But even snakes deserve to be heard. And this is a perfect night to meet snakes; a nippy, still night, in the woods of Karen. A night of long knives, if you are prone to drama. There is an unspoken rule amongst men who walk the same paths that I do and it is that you only get one chance to throw someone under the bus. But there is also another rule; that because we are men sometimes we have to give people a hearing, their day in court. Of course we pick this from the teachings of Vito Corleone, the Godfather, for those who sleep with Shades of Grey. He is seated in the shisha lounge, his snake eyes light up as I walk in. He rises to meet me, smoke curling
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from his nostrils. We embrace, like men in dark movies do before someone is killed. Then I take a seat with my back facing the wall, that way he can’t stab it again. He has ordered a bottle of single-malt, probably paying for it with the cut he stole from me. Ice-cubes are hurled in glasses and the whisky is poured. Then we raise our glasses and exchange the first words since that betrayal: “Cheers!” Tamambo is a nice cosy place. Across from the main, the work of Zia Manji, the photographer who specialises in water bodies and monochromes, is on display and on sale. His work captures the relationship of water and the other elements. His pictures are minimalist but they evoke some sobriety, or is it sombreness? Whatever it is, they are the perfect backdrop for this meeting. All around the shisha lounge are Karenites, sucking on their smokes, laughing out loud while The Snake tells me about a project he is working on that involves going up to Loiyangalani, in Turkana. “Have you been?” he asks. I have. He says the money is good. The NGOs he is dealing with are literally stuffing it in his mouth. To be honest,
all I want to do at this point is stuff my boot in his mouth. “Why don’t we go for this project?” he says. “It’s only one week. I need a writer. Touch and go and we are back in Nairobi for Valentine’s Day.” “Do you have a Valentine’s?” I hear myself asking him. It takes him aback, that question. It’s a Friday by the way, and the band that was setting up by the corner of the bar starts playing. The band is the Calabash Band. They still rock. He says he doesn’t have a Valentines. He says it with an uncomfortable chuckle. Then adds, helpfully, that he can find one on the 12th if he so wishes. Of course, Romeo. Like they are on a shelf in the supermarket marked, “Last Minute Valentines dates.” As I pour myself another shot of whiskey, I decline that Turkana offer. After all, those two have got no relations at all. Calabash Band cheers me on. We don’t talk about the betrayal with our lips, because we do so with our body language, plus the room is stifled with it…and his cheek. Outside Karen remains still as dry hide. Perfect night to strangle a Snake.
DESSERT text Alex Roberts
WHAT’S BubblING? Not a staple and not widely known. Those who drink it become instantly addicted and spread the word: this crazy funky, colorful, unique drink/ dessert called Bubble Tea is the grab and drink kind of accessory anyone who knows anything about funky new food is on. Never heard of Bubble Tea? Well here is how it works: small chewy ‘pearls’ called Tapioca which release flavor as you bite into them, are added to nearly any combination of tea, iced tea, or fruit flavored cream drinks. The mix and match possibilities are endless. Some of the most popular flavours include mango, passionfruit and strawberry, although none of them can hold a candle to the most popular of all worldwide Bubble Tea flavors, honey dew. Flat out delicious, and memorable in every sip, this thirst-quencher drink/dessert is the science experiment of the dessert world, constantly putting new and insane spins onto this modern classic. The tapioca pearls of old have molded and changed into a smorgasbord, with the “bubbles” now being made up of different teas, fruit flavored jellys and even coconut. These crazy dots now come in a rainbow, with dozens of colors available. Available at Boba at the Thika Road Mall, Bubble Tea started in
the 1980’s in Taiwan and is rapidly expanding worldwide, converting skeptics in its wake. If you are inclined to chill at home, but can’t possibly resist the urge of the incomparable Bubble Tea, there may yet be hope. This little drink can in fact be made from home. Simply order up some of the Bubble Tea “Pearls” online and as soon as they are delivered you can go to town. The process is less alchemy and more practicality than the name suggests. To make Bubble Tea sing, all you have to do is simply
add in the pearls to boiling water, add tapioca mix and let boil for 15 minutes. You then drain them, cover with brown sugar syrup and you’re set. Start making your own combinations that will stretch the imaginations of your now jealous in-laws. Bubble Tea is a guaranteed hit at a party, it looks much more complicated than it is. So for a drink that’s crazy, unique, out-there and utterly delicious, be sure to try Bubble Tea, however be forewarned, once drank it’s hard to resist.
Flat out delicious and memorable in every sip, this thirstquencher drink/ dessert, is the science experiment of the dessert world.
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WELLNESS TEXT AMY SELBACH
Healthy CNY Chinese cooking can actually cater to a host of specialty diets with a small amount of effort and very little creativity.
O
n Chinese New Year, I grew up watching an elaborate and colorful parade in China Town, San Francisco followed by Mu Shu pork pancakes and plum sauce. I once had the pleasure of another New Year spent in Hong Kong where shark-fin soup was offered afterwards. While these options are not very healthy or environmentally sustainable, Chinese cooking can actually cater to a host of specialty diets with a small amount of effort. Here are 5 tips to accommodate a gluten-free and dairy-free diet with a few simple swaps.
sauces also contain gluten, corn syrup and a ton of sodium. So it’s best to make your own broths and sauces from scratch with simple ingredients and great flavors.
1. Many people report hangover like symptoms from Asian cooking. A huge reason for that is an ingredient called MSG, (monosodium glutamate) which is a flavor enhancer and preservative. Look for ingredients with no MSG. Store-bought Asian
3. Try a homemade spring roll. The association with spring rolls in China is that they are fried. I make a healthy Vietnamese version with rice paper with uncooked veggies and steamed shrimp. Many people think of spring rolls as something
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2. Focus on soups! Chinese flavors are excellent in soups and lack the oil that you traditionally find in stir-fries. Use your favorite organic broth as a base and add garlic, ginger, spring onions, tamari (gluten free soy sauce) mushrooms and your favorite veggies and meat. You can even add rice noodles for a completely gluten free soup. Garlic and ginger are also known for their medicinal properties and are great for colds and flus.
to have in a restaurant, but they are very easy to make at home. Just get some rice paper and add your favorite julienned crisp veggies and precooked meat. For an even healthier dipping sauce, replace peanut butter with almond butter. 4. “Just add broccoli.” This advice applies to make any recipe healthier but broccoli is especially complimentary with Asian flavors. Broccoli has protein, fiber, potassium, iron and vitamins A, K, E and B vitamins. Broccoli stands up well in soups and stir-frys and absorbs flavors wonderfully. 5. California Chinese Cabbage salad is one of my favorite healthy salads and an undisputed crowd pleaser. Coming from San Francisco California, we have a massive Chinese influence in our cuisine but we also try to make lighter healthier versions of everything. Here is a
recipe my mom used to make in our house all the time. Combine ½ cup of carrots with 2 cups of shredded cabbage and 2 scallions. Add 1/3 cup of slivered almonds and 2 cups of shredded chicken (or leave it out if you are vegetarian). For the dressing combine 2 tablespoons rice vinegar, 3 tablespoons of sesame Oil, 1 teaspoon of sugar, and 1 tablespoon of soy sauce (or tamari) Amy Selbach is the owner of Taut Body Studio in Village Market. She is a holistic health coach, personal trainer and Pilates instructor and creator of the Taut Body program that has helped hundreds of her clients lose weight and change their health completely. She also leads life-design and business incubator workshops for entrepreneurs details at www.tautbody.com or email amy@ tautbody.com
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