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FOOD. DRINK. LIFE.

SWEETEST
THING
Vol.4.2 February 2018

CAKE BLOGGERS THIRTEEN


POPS WE LOVE BOTANICALS
Your Soni The secret to
step by step guide Side Up Hendricks Gin
YUMMY

NAVIGATE AWAY

1.
YUMMY

2.
EDITOR’S NOTE

IN VINO
SWEET
VERITAS
COMFORTS
You don’t have to be a wine expert to enjoy a good glass of wine, argues Katy Fentress,
who is happy to have passed the responsibility of curating this month’s wine section to
someone unarguably more qualified than her.
Not all comfort food is sweet but one thing is for sure and that is that sweet food gives us
great comfort!
A little bit about me: while I am, to Unfortunately, thanks to stringent its chief winemaker and oenologist special meal for our Sicilian Table
all intents and purposes, American health and safety laws imposed by Emma Nderitu whose career, since recipe section [p40], Karanja Nzisa
by birth, I was brought up in Italy and the European Union and the fact that we last saw her in 2015, has come can’t get a delicious meal he had in
spent every
Phew, at least summer of myDon’t
that’s over! life at the the farmer probably
consequences, I could wasn’t paying
literally cook along
severalin of
leaps
our and bounds
articles with[p28].
instastory the
nextholy
page. city of Jerusalem
While this is notout
byof his
any
bottom
get of a green
me wrong, little valley
I absolutely lovedlost in taxes
pastaon the awine
twice day he solddays
seven us, by 2010
a week. Josiah Kahiu interviews
phenomenon Soni Side the Up owner
sharing mind
means [p58] and David
the entire EatOutCecil describes
team, they
the hills of the
crisscrossing the Chianti wine
city over region.
restaurant thisWhile
practice wastopic
on the clamped down on
of comfort of
thePharley’s
secret toWine makingClubanTim Challen
amazing how a magical
are some of theRasta
hardcaterer
working turned
and
Growing
week up, wine
sampling was something
delicious cuisines and
food,weon hadpageto instead
24 Susan getWong
our bulk and is excited
breakfast to findbowl
smoothie that [p22],
Kenyans the vegetarian
fantastic people food
thatonmake
his film
sure
that
of allover
kinds, thebutcourse of theI been
boy have long hot wine in the us
convinces morethatlegal but certainly
Tandoori Patio is are loving the
Chandresh idea ofexplaining
Rughani taking partwhy in shoot from bland
the magazine comesandout,
depressing
more orto
seasonthese
happy wouldpast be consumed
ten days diving by thirsty less
the romantic,
place to go wine
when bag-in-boxes
in need of a anot
monthly wine club
all liquorice is the[p36]
same and we and
[p29] delicious
less around andthe
invigorating
same date[p60].
every
guests
into theinkitchen
monumental quantities;
and getting stuck available
comforting from registered
Indian hit. Also cantinas
it must conducted
finally Patriciaa long phone
Kihoro call withthat
admitting the I sincerely
month. hope
It’s not justyouthe enjoy
writers reading
but
so much
back intoso, that buying
making comfort the stuffOne
food. in (wine
be said cellars)
that whenin theinarea.need of a feel- Italian
sugaryoenologist
foods are not Stefano
high Marinari,
on the list the
the magazine
sales team, asthemuch as we did
designers and
bottles
thing simplyeat
I never did not make
when I go out economic
is All this
good to say many
moment, that while
people I may
turnhave
to to
offind
thingsoutthatmore about
tickle herthe effects
fancy [p41].of producing it andmanager,
the distribution that at the least,
who all it
sense. Forgive
pasta. Instead,me, everyit’sfew days,
an old my
hang grown
sugaryup in one
things to of
getthethemost
happy famous
hit global warming
Elsewhere in on
thewine production
magazine we put will inspire
deserve you outmention
a special of your once
comfortin a
parents
up from (andwhen, later
aged me), would
ten, drive
I ordered wine
they areas
need.of the world,
While personally and can at
I cannot today
together[p38]someandcontent
what can forbe done to
Chinese zone
while.toForgo the
andrest
try aofnew
the wine
team,from
from
up to our local
spaghetti farmer, step
at a restaurant into his
in Florida this pointtoprobably
be said have a huge tell asweet
Merlot from
tooth, mitigate
New Year. them. Thinktoo
Nothing wine drinking
detailed, just a the
the delightful
IT guys, toselection
the Top Brassthat Kahiu
and of
smallthe
and and reddamp
wobbly cellar andthat
mess fill up
wasa aI Pinot
love howNoir,pretty
I am no winefood
sugary expert canand isquick
just for old people?
photoshoot Think
we did at again
Bamboo hand-picked and vetted
course our partners especially
in crime the
jerrycan’s
placed worthofofme
in front anything
was so from unlike don’t think is
be. Which I ever
whywill I had be.immense
Which isfun argues
restaurantKahiu, whoGarden
in Zen in his feature
on their on for you. team, all hail thee! You guys
NOMAD
10 to 50 litres
anything I had of evergarnet-coloured
eaten back in why it was
helping put sotogether
nice to be theable to pass
photoshoot the drinking
delicious habits of(p34)
dumplings his millennial
and a little do fantastic work!
red wine
Italy, thatwhich
I vowed gushed
on theout spotof never
the over the month’s
for this responsibilitycover and of curating
Easy peers,
feature shows
I wrote howupsocial
on themedia is
fantastic
fibreglass
to eat pasta tank
in awith such vigour,
restaurant abroad it this
Cakesyear’s
PopYummy
featureWine (p.26). section
Joy, our to feeding
Chef Wu, a whole
the new new wine revolution
Sichuan chef at 88
would Here
again. leaveina Kenya,
good head of foam
though, we at Josiah Kahiu
delightful Headwho,offresh
Salesfrom and ahandyear that is doing
restaurant atgreat
Villa things for the
Rosa Kempinski
the top
have of our
almost allcontainer. This was
of my favourite no
pasta studying
model for wine
the business and oenology
day, was extremely industry.
[p30]. In the few weeks since coming
fine wine,
brands, wemind
haveyou, and costing
ok extra little
virgin olive in Florence,
excited to getItaly, is far more
a colourful qualified
manicure toElsewhere
Kenya, Chef in the
Wu magazine, Susan
has revolutionised
more
oil, wethanhave50parmesan,
bob a litreItalian
(yes, you
cured to
forwax
thelyrical
shoot,about although the stuff
after than
hoursI of Wong is lucky tomenu
their pan-Asian get a table
making at it
the
more
read that
bacon, right,and
olives thatsowould
many be other1,000 am.
posing with her hands in unnatural super
Chinesepopular
and, in Mercado restaurant
my less-than-expert
now-defunctessential
ingredients Italian liras, roughly up
to whipping For our third
positions, it couldannual wine issue,
be argued that and comes
opinion, backauthentic
more altogether as happy
a result.
the
a equivalent
delicious plate ofof0.50€ today)
the stuff, it did
that if it Iloti
her Mutoka
enthusiasm visitedhadLeleshwa,
somewhat our with theaexperience
Finally little note on [p22], we got
our Meet Katy Fentress
the trickfor
weren’t andthekept everyone
obvious happy.
carb-overload favourite
dampened. Kenyan winery,featured
Sweetness to celebrateon Chef Dariosection
the Team Aloisiowhich
to prepare
is on usthea Katy Fentress
Editor In Chief
Editor In Chief

3.
YUMMY

4.
MEET THE TEAM

LEROY BULIRO - DISTRIBUTION NJERI GATHARA-SALES FRED MWITHIGA - DIGITAL EDITOR SEINA NAIMASIA - SALES
Leroy AKA LERB spends his free time Always the eternal romantic, Njeri Fred aka Mr Patrick loves a fresh salad Seina went to a whole bunch of
searching out mad D&B tunes and spent a long and pleasant evening and always jumps at the offering of different NRW restaurants and is
practising his DJ skills at home or gazing at the lush green foliage one. It doesn’t come as a shock that honestly struggling to remember
at the ADA creatives studio at the delightful landscaping of Four Points one of his favourite NRW meals was which her favourite meal was. If
Alchemist Yard. Although he would restaurant at the Sheraton Hotel. Live Inn’s prawn, mango, watermelon she squeezes her brain, she says
have loved to indulge in a delicious If she could have had thirds of the and watercress salad. Buy him one she remembers loving the chicken
NRW meal, somehow he never chicken teriyaki starter she would the next time you see him. coconut soup and Toranj and the beef
managed to find the time. have. medallions at Picazzo.

JOHN NJOROGE - CREATIVE DESIGNER IVY NYAYIEKA - EDITORIAL INTERN WINNIE WANGUI-STAFF WRITER JOY WAIRIMU - HEAD OF SALES
Much to the dismay of his editor, John There is little Ivy loves more than a Her love for meat led her to Eagle’s At her dinner at Tapas in Westgate,
was too busy hitting the gym and good piece of chicken. If that chicken Steakhouse at Ole Sereni and aside Joy would have loved to order the
working on his “guns” to make it to comes stuffed with an additional from watching the buffalos and Peruvian ceviche but it turned out
any of the NRW restaurants. If he had serving of meat, well then that’s antelopes basking in the hot sun- her dining companion was allergic
gone somewhere he would, however, pretty much heaven for her. So it was partially wondering if they weren’t to seafood so she made up for it
have loved to go to J’s Bar and Grill on that her NRW dinner at the Grove feeling the heat, she felt the Pork by drowning her fishy sorrows in a
Muthangari drive. really pressed all her buttons in all Vikings really hit the right spot. delicious Caribbean Mojito that came
the right places. served in a pineapple.

CORRECTION:
On the January 2018 NRW issue of Yummy magazine we incorrectly
stated that experience at J’s Fresh Bar and Kitchen was “forgettable”.
Anyone who has ever visited this vibrant den of delicious food and
amazing live music will have known that what we meant to say was that
the experience there is always “unforgettable”.

DEVNA VADGAMA - SALES


Devna had the life changing
experience of watching her husband,
who until six months ago was an
WIN THIS MONTH!
avowed vegetarian, dig into the most Who doesn’t appreciate a little love? we’ve got a
succulent baby back pork ribs at Baileys Hamper for grabs.
Talisman ever. She is pretty sure he is
never becoming vegetarian again. All you have to do is write an email to
Win@Eatout.co.ke telling us who you’d share the
hamper with and you could win!

5.5.
FEBRUARY 2018

CONTENTS
FRONT SECTION
26 08 Social Scene - NRW Launch
10 New Restaurants
12 News and Events
CAKE POPS 14 The Shuk: Israeli Food Festival
A simple, step-by-step guide to make the colourful and delicious 17 EatOut Picks: Date Night
little biting of cake fit for kiddie birthdays but even better for you- 18 Anyiko’s List: What’s Hot
rself!
21 Kahawa Diaries: Tetu Shani

REGULARS
22 Bloggers We Love: Soni Side Up
24 Susan Eats: Tandoori Patio
37 Ask a Wino: Sweet Wine
41 Social Butterfly: Sweet Tooth
43 Man About Town: Coming of Age

EAT AND IMBIBE


29 Q&A: Liquorice, Anyone?
30 Spotlight: Chef Wu
37 Wine Corner: Chocolate and Wine
44 Cocktails: Thirteen Botanicals
48 In a Pickle: World Conquerors

COVER CREDITS
36
33
STORY OF DUMPLING
This visual guide to Chinese and Japanese dumplings tells you
what they are, how to eat them and what to dip them in Cake Pops Courtesy of: Kavita Shah, The Wicked Whisk Nairobi
Photography by: Peter Ndung’u
Hand Model: Joy Wairimu
Art Director: Devna Vadgama

YUMMY Vol. 4.2 · February 2018 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater
EDITOR IN CHIEF: Katy Fentress STAFF WRITER Winnie Wangui EDITORIAL INTERN Ivy Nyayieka CONTRIBUTORS Jackson Biko, Josiah Kahiu,
Patricia Kihoro, Marah Koberle, Anyiko Owoko, Susan Wong
DESIGN John Njoroge, Brian Siambi DISTRIBUTION Leroy Buliro SALES, MARKETING & OPERATIONS Daniel Muthiani, Devna Vadgama, Gilbert Chege,
Jane Naitore, Joy Wairimu, Susan Gathara, Seina Naimasiah PHOTOGRAPHY Peter Ndung’u IT Douglas Akula, Erick Kiiya, Asim Mughal
SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke

/eatoutafrica @EatOutKenya @eatoutkenya

6.
YUMMY

7.
SOCIAL SCENE

NRW
BLUES
The food lovers, the influencers, the media
and the technorati of Nairobi descended
in droves to sample the delights of the
Nairobi Restaurant Week launch, held at Soi
restaurant in Dusit D2 on February 23rd.

8.
YUMMY

9.
BREWZ
GALORE
Kick Back, Relax at Mugs & Brewz
Fine dishes, amazing cocktails and an easygoing atmosphere. What more
could you ask for? Mugz & Brewz at Marsabit Plaza is your go-to place
to enjoy scrumptious meals and dine with your loved ones. It also has a
gorgeous outdoor terrace so you can enjoy Nairobi’s lovely weather and the
trampoline should keep your kids busy as you catch up with friends and
family. Try their mouthwatering Mugz Rump steak or their whole Tilapia fish.
eatout.co.ke/mugz-brewz

SPOILT
FOR CHOICE
Flavour and Fun at Two Rivers

Imagine a choice between kuku wa kupaka (swahili coconut curry chicken) and
Jamaican beef meat pie. Kafe Koko offers these among other fun and flavourful
menu items. Located at the Two Rivers Mall, Kafe Koko also serves a wide
array of drinks including Kenyan-inspired cocktails, a wide selection of spirits,
Whisky, Brandy and Liqueurs, soft drinks and beers.
eatout.co.ke/kafe-koko

MEDITERRANEAN
HEAVEN
For lovers of Mediterranean and Ethiopian
food
Stella’s Mediterranean restaurant makes good on its promise to serve
authentic Mediterranean and Ethiopian Cuisine. Finding this gem of a
restaurant behind Junction Mall will definitely be worth your time and you
are sure to enjoy tantalizing dishes that will leave you craving more. Their
signature dishes include Duck and Saffron Salmon.
eatout.co.ke/stella-s-mediterranean-restaurant

10.
YUMMY

ESPRESS’
YOUR LOVE

dormanscoffee
@dormans_coffee
@dormanscoffee 11.
NEWS & EVENTS

FUNKY
STYLES
Afro Cupid By Imani Bijou
A fashion gala with a Retro Funk inspired theme, this exclusive annual event
and dinner, presented by Imani Bijou Creations, is back for the fourth edition
happening on the 17th of February at The Monarch Hotel. Happening from
7pm onwards, this promises to be a night of poetry, music and art. Tickets
cost Ksh. 4,000 inclusive of dinner and drinks.
www.facebook.com/ImaniBijouCreations

SUZANNA
OWIYO LIVE C

The Valentine’s Special Y

by Kenya Nights Live CM

MY
Singer/songwriter, Suzanna Owiyo will be performing live for the
Valentines Special by Kenya Nights Live, on 16th February at The CY

Alchemist. DJ Kace is scheduled to work his magic on the decks, CMY

so put make sure you stick around after the concert as his sets are K

always great. Early bird tickets are going for Ksh. 1000, Advance
tickets, Ksh. 1500 and Ksh. 2000 at the gate tickets.
Tickets are available at mymookh.com

HAUTE
COUTURE
Lights, Camera, Fashion High Tea
The annual Fashion High Tea is back for the 8th edition and will be taking
place on Saturday, 3rd March from 2pm at the plush Zen Gardens. As always,
high profile guests and personalities are among the guests expected at this
year’s edition which will also see a good number of designers showcase their
work from unique one-of-a-kind clothing to handcrafted jewelry. Free-flowing
drinks and delicious food are among the treats guests will enjoy so you better
get your outfit ready. Tickets go for Ksh. 6,500 per person.
fashionhightea.com

12.
YUMMY

13.
YUMMY

HAPPENING AT DUSITD2 NAIROBI ON MARCH 10TH AND 11TH, THE EVENT PROMISES TO
SHOWCASE A SELECTION OF THE BEST FOOD AND DRINK ISRAEL HAS TO OFFER.
DURING THE FESTIVAL YOU WILL TASTE 20 DIFFERENT ISRAELI WINES
AND MORE THAN 15 ISRAELI FOOD BITINGS FROM 8 FOOD STATIONS MADE BY ISRAELI
CHEFS.
THE EVENT IS GUARANTEED TO EXCITE EVEN THE MOST SEASONED OF FOODIES OUT
THERE.

FURTHERMORE WE WILL RAFFLE 2 FREE ROUND TRIP FLIGHTS TO ISRAEL


SPONSORED BY ETHOPIAN AIRLINES.

14.
FOOD FAIR

Falafel: Labneh: Flavoured Sea Salts:


The original vegetarian king of all These super creamy cheese balls are This special line of flavoured sea salts
deep-fried foods is a round patty made by straining all of the whey hails straight from the Dead Sea at a
jam-packed with delicious and health from thick Greek-style yoghurt. It can station located a -424 metres below
giving ground chickpeas, fava-beans, be made from both cows and sheeps’ sea level and is of course totally
vegetables and spices. Probably the milk and has quite a strong and tangy organic from start to finish. The salt
best-known food of Israel, it is most flavour profile. The cheese is rolled crystals come in an array of delightful
often served inside a pocket of pita into balls which end up with a doughy colours, flavours and smells all of
bread, packed with salad vegetables consistency and are served up dipped which will inspire any budding cook
and drizzled with decadently delicious in olive oil and sprinkled with za’atar to get crazy experimental with their
tahini sauce. spice mix. cooking adventures.

Tahini: Shawarma: Spice Station:


This nutrient-packed crushed sesame What sets Israeli shawarma aside from Uncover the cornerstone of the
paste is a ‘must’ in pretty much all the many versions that exist around Israeli flavour profiles with these four
Israeli food and an ingredient that the the Middle East is its creative layering essential spice combinations: paprika,
rest of the world is only just beginning of chicken, beer and lamb which, sumac, za’atar and ras el hanout. No
to wake up to. When whisked with when rotated for many hours on a Israeli savoury dish can be complete
water, salt, lemon juice, olive oil and if large skewer, fuse together to form an without them and after having tasted
it tickles your fancy some roast garlic insanely delicious meaty experience. their various incarnations at the other
or a sprinkle of sumac berry powder, it The secret here is in the spices which stations it will be impossible not to
creates the base for an endless array of vary from house to house, shop to want to take some home to pimp up
flavour-packed sauces, dressings and shop and city to city. your own foods.
accompaniments.

Halva: Wine:
Once again sesame seeds take pride Israel is located in one of the oldest
of place in this tahini-based sweet wine-producing regions in the world
that is extremely popular throughout and, despite a few centuries-long dip
the region. The base of this sweet is in production, over the last 30 or so
made by blending the paste with hot years local winemakers have been
sugary syrup or honey and some form making sure that the art is not lost.
of crushed or sliced nuts to which a Recently, wines from the country
dizzying array of different ingredients have started winning prestigious
can then be added to suit all tastes! international prizes which makes
it no better time to try some of the
20 different wines which will be on
display.
TICKETS: WWW.TICKETSASA.COM
INFO: INFO@ISRAELISHUK.COM
0791 389 771

15.
YUMMY

16.
EATOUT PICKS

DATE
NIGHT
Avoid the last-minute rush this Valentine’s day and book yourself into one of these
exclusive restaurants to dine with your loved one for that one romantic night of the year
you are bound to remember.

BIG ELEPHANT OLE SERENI


This multi-cuisine restaurant located at Valley Dubbed by those in the know as the ‘Love By The PHARLEY’S CAFE
View Park, Limuru Rd offers a retro ambiance Park’, Ole Sereni’s Valentine’s offer includes a five Indulge in teas, gourmet sandwiches and cakes at
that is ideal for a quiet evening with your special course buffet at the Big Five restaurant for Ksh. the Pharley’s Cafe. Located at Spinner’s Web along
loved one. This Valentine’s they will be offering an 5,000 per person, a five course dinner at Eagle’s Kitisuru Rd, Pharley’s Cafe will host a Valentine’s
unforgettable three course meal for Ksh. 4,600 per Steak House for Ksh. 6,500 per person and a 20% High Tea on 14th February from 2:30pm to 5:30pm.
couple, inclusive of their house sparkling wine. discount on couples massages. Tickets cost Ksh. 2,500 and are available at the
eatout.co.ke/Big-Elephant-Cafe eatout.co.ke/eagles-restaurant-ole-sereni- cafe. To reserve, call 0733730440 or 0707730440.
hotel www.spinnerswebkenya.com

SAROVA STANLEY ZEN GARDEN


Celebrate love and make beautiful memories at the Treat your loved one to a five course menu at Zen PICAZZO
Pool Deck at Sarova Stanley when you enjoy their Garden this Valentine’s and enjoy a complimentary A three course Spanish set menu awaits you at
aphrodisiac five course menu at Ksh. 5000 per glass of wine and a long stem red rose for Ksh. Picazzo this Valentine’s featuring savoury tapas,
person. What’s more, if you book in advance, you 5,000 per person. From char grilled lemongrass expertly prepared seafood, and other delicacies for
stand a chance to win a rejuvenating couple’s spa chicken skewers to pan seared salmon, or beef Ksh. 3500 per person inclusive of a complimentary
treat at Tulia Spa. fillet, their set menu is bound to make Valentine’s glass of wine.
eatout.co.ke/pool-deck-at-sarova-stanley special. eatout.co.ke/nairobi/picazzo
eatout.co.ke/jade-coffee-teahouse-at-zen-
garden

17.
YUMMY LIST
ANYIKO’S

Coolest Launch and we are proud of it. Now shipping


stories worldwide.” Waza Wazi bags
Tanzania’s royal couple: Queen of come in all shapes and sizes. I love
Pop Vanessa Mdee and her other their little pouches which I always
half - R&B singer Juma Jux, were in carry to events. Their big bags fit my
town this January to launch Vanessa’s laptop, iPad, clothes, shoes and pretty
debut album: ‘Money Mondays’. much any other thing. Waza Wazi are
The 18-track album features Pan the most functional Kenyan bags and
African stars including Mohombi, they represent my love for heritage
Cassper Nyovest and Joh Makini. and unique talent. Check out the
Vanessa’s Nairobi twin events: a press Luoch clutch – my current favourite.
conference and the launch party Next time you want to buy someone a
hosted by Chimano of Sauti Sol, were Kenyan gift – Waza Wazi it is!
well-attended by Kenya’s media
personalities and celebrities and Favourite Series
definitely gave the East African music
scene a good shake-up. She is the first I absolutely love the Kenyan-Nigerian
Tanzanian act to launch her album in YouTube series – “This Is It” created
such a swanky way in Nairobi. and directed by LowlaDee – (Dolapo
Adeleke) and starring celebrated
Tastiest Food Kenyan actor Nick Mutuma (Tomide)
and Nigerian actress Chiagoziem
At the start of February, I was among Nwakanma as Dede. The first season
a handful of carefully selected of this dramatic romcom mini-
guests invited to ‘Secret Eatery’ – a series, follows the young, clueless
unique dining experience held at a newlyweds Tomide and Dede, while
secret location in Nairobi. I’m still its second season digs deep into
not allowed to say where it was, but life after the honeymoon period
I can tell you that I can’t remember focusing on the last six months of
when I last had a 7-course meal that their first year in marriage narrating
good! Dishes ranged from a delicious their journey settling into a new life
Lemon Sorbet, a Chicken Ballentine, with random unexpected everyday
Grilled Chops with Pineapple Salsa issues. It’s so hilarious and so good
and a surprisingly good Courgette for anyone and everyone thinking of
Carbonara. To get a chance to attend moving in with their partner –it’s not
the next ‘Secret Eatery’ and to unravel always rosy. You will binge-watch this
who the secret Chef is – check out all the way!
secreteatery.wordpress.com. You’ll
thank me later! Most Kenyan Moment

Most Relevant Quote Terrorism is a subject many shy away


from but looks like the topic of an
I was just going through my old incident that happened in Kenya
interviews and I came across a 2016 might grant a new Kenyan film an
audio recording of a conversation I Oscar. German and Kenyan producers
did with Uganda’s famed duo Radio unite in this new Kenyan production
& Weasel. Radio said, “Working with “Watu Wote”, inspired by the 2015
Toofan at Coke Studio made us realise terrorist bus attack orchestrated
that Ugandan artistes are special! by Al-Shabab militants in Kenya’s
We make news and everybody loves Mandera region. The film just got
to talk and write about us,” adding, nominated for the 90th Academy
“At the end of the day – I love it! I do Awards taking place on March 4th
it for fun so keep posting Instagram in Los Angeles, US Award for Best
posts and Snapchats of us.” Right now Live Action Short Film. The short film,
the whole of Africa is taking to social produced in 2016 as the graduation
media with messages of condolence film for the Hamburg Media School
Our columnist – publicist to the stars after Radio passed away this February master class program, pays tribute to
1st., following an accident at an the 28 people killed in the attack.
Anyiko Owoko, is based in Nairobi Kenya Entebbe club—condolences to all his
and spends her time mingling with African fans and family. In the next issue, I will be talking
about Nairobi’s hottest music
celebs, if she’s not out and about sampling Favourite Item of the month festivals! Don’t miss!
Kenyan fashion and all the latest in cool
I go everywhere with my Waza
East African music. In this issue, she attends Wazi Bags—my revolving favourite
an exclusive gourmet secret dinner and the item of all months! Their Instagram
page reads: “We are unapologetic
biggest album launch Kenya has seen in ambassadors of the African reality.
recent times. Here’s her hot list this Feb: Each piece embodies our narrative

18. PHOTO
AMAZING KLEF
YUMMY

19.
YUMMY

20.
KAHAWA DIARIES
YUMMY

PHOTO
LOUIS NDERI

TETU
SHANI
COFFEE AND
TETU SHANI IS A SINGER, SONGWRITER FROM NAIROBI. HE PASTRY OFFER
WON SILVER AT THE GLOBAL MUSIC AWARD IN 2017 AND Everyday from 7.00am to 9.30am

2018 IS OFF TO A GOOD START FOR HIM BECAUSE HIS SONG, Only 350.00
THE VOID RECENTLY MADE BEEHYPE’S BEST OF 2017 LIST. HE
TALKED TO KAHAWA DIARIES ABOUT HIS SWEET TOOTH, HIS
DEVOTION TO MUSIC AND HIS UPCOMING ALBUM.

What kind of music is on your What is your favourite pastry? What do you have for breakfast?
playlist? Umm...I love cinnamon rolls. I also Generally, if it’s just kind of a regular
Well, surprisingly I don’t really have love Danish pastries. I don’t know day I like to have oatmeal, I like to
a music playlist- this really shocks what they are called. I just know have fruit and I like to have either
people because they say “Oh, how them as Danish pastries, which have eggs or sausage… something like that.
are you a musician and you don’t hazelnut flavour. Below that would be
listen to much music?” I think I am so doughnuts. What was your best performance last
focused and devoted to creating the year?
music that, funny enough, I do not If you could go on a coffee date with My best performance from last year
have as much time to listen to a lot anyone in the world, who would it was at an event called Engage, the
of different stuff intentionally. So, for be? 16th edition. It happened at the
now, the music on my playlist is music There’s really only one person that I Kenya National Theater. It was just
from my rehearsal sessions, trying to would take for that coffee date and so dope. There were about 450
make my own music type. that would be my beautiful wife people and everyone in the room was
Louise coz she’s my best friend and responsive, and completely dialled
What do you love most about living we NEVER run out of things to talk into the performance. They were
room concert sessions? about. responding to me, laughing with me,
The opportunity to get into an talking back and those are the kinds
intimate space. The way it works is What is the best thing about being a of performances that I love most
that the people who love my music musician?
agree to host me at their house and I The opportunity to change lives What project are you working on
tell them to invite about 15 to 20 of and to be able to see that change currently?
their closest family and friends. When as it happens in real time in front of I am working on my album. It’s called
you are enjoying music with people me. There’s a young friend of mine Back to Basics. I recorded it the first
who aren’t strangers to you, there’s who’s about 18 years old and he week of January. There is a lot more
this vibe, there’s this freedom that once told me: “You know what man, stuff I need to do to it but it’s the
makes people be honest with me. one of the reasons why I envy you is project that I am most excited about
And, you know, it’s just so intimate because your impact is immediate.” right now. Hopefully, it’s scheduled to
and so magical, I love it!. You know if someone is working as come out later this year.
an accountant in an office, it’s a little
What is your favourite kind of more difficult for them to see, hear
coffee? or experience the impact that they
Probably a mocha because it has are making on that organization or
three things that I love.- chocolate, people’s lives. But what I love most
cream and of course coffee. I’ve got about being a musician is that I get to
a bit of a sweet tooth. So whenever I see the joy on people’s faces. I get to
visit a restaurant or a bistro or coffee hear their responses, I get to connect
house I’ll ask for a mocha- first on my with them and get an immediate
list- or a cappuccino. response.

21.
ON THE LINE

TEXT
FRED MWITHIGA

BLOGGERS
WE LOVE-
SONI SIDE UP
She’s hip, she’s cool and she loves to eat! Soni Adriance (@soni.side.up)
aka the Queen of Instastory food reviews, loves a good brunch and
isn’t afraid to whip out her phone for some on-the-spot reviews.
Every so often, you find yourself roll in and where the majority lies on Le Grenier a Pain — Where she goes it all in a deliciously stunning frame
scouring around for a new restaurant issues like: Where do you prefer to eat when she wants to feel fancy. Even with her trusty iPhone. Whenever
to dine at. After checking out a few breakfast: Java House or Artcaffe?” with the worst hangover you’ll feel she isn’t checking out what’s new
spots online, the tricky bit catches fresher sitting on their balcony with a in the restaurant and bar industry
up with you faster than you thought. When it comes to food, Soni is glass of grapefruit juice and a double or revisiting old favourites, she’s in
None of your friends have been to the always up for an adventure. Whether cappuccino. Recap your Saturday her kitchen blending up her latest
places and let’s face it, online reviewsshe’s downing snails in Vietnam or shenanigans nibbling on a buttery, breakfast craze - smoothie bowls,
are not the most reliable. After all, finding out that Durian fruit isn’t perfectly flaky croissant or go all-in a simple but nutritious morning
who’s going to believe an anonymous quite as lovely as she had been led to with any of their breakfast items. kickstarter. The next time you can’t
believe, she credits her adventurous
contribution with a full five-star rating Whatever you do, please don’t leave settle on where to go for dinner,
and zero menu recommendations? spirit and appetite for inspiring her without picking up a French pastry on swing by her profile for some handy
Enter @soni.side.up. favourite pastime. To settle on a spot your way out (try the salted caramel restaurant advice and a chuckle or two.
to eat, proximity, occasion and price tart). It’s worth the pretty penny.
For many Nairobi foodies, 26 point all play a role in her hunger Sometimes, when she’s really in Soni’s Smoothie Bowl
year old Soni Adriance needs no games. After a long week, she’s always the mood, she treats herself to
introduction. Her witty captions and down for a lazy weekend outdoor a bottomless brunch. Preferably What you’ll need:
deliciously captured food shots will brunch - the perfect time to catch up somewhere with outdoor seating. 1 banana
have you reaching for you phone eager with her friends over a few cocktails Bottomless is a great choice for a large 1/2 mango
to book a table. What sets her apart? and eggs benedict. Her top brunch group - no headache when it comes Handful of berries (strawberries,
Her restaurant Instastory reviews are picks? She thought you’d never ask: to splitting the bill and figuring out raspberries, etc)
some of the most engaging on the who got what. Only drawback is that 1 tbsp moringa
scene and her personal touch really Wasp & Sprout — the food is you have to go to a hotel to get this 1 tbsp chia seeds
conveys her side of the story. Recently really good: fresh, fun/different and experience (and a lot of them are 1 tbsp nut butter (optional)
she has been focussing on using consistently delicious. Order the sweet basically the same). 3 tbsp plain yogurt
Instastories as a review platform and potato waffles if you have a sweet Her final option would have to be
she credits audience feedback and tooth or breakfast bruschetta made About Thyme where she suggests Throw all the above ingredients in a
consistency for her profile growth. on a thick slice of sourdough with the best option is to grab the corner blender. Blend until you’ve reached
“I find it’s a fun and dynamic way to homemade pesto, sliced almonds, couch and order the salmon avocado your ideal consistency. Top your
engage with your audience. One of the prosciutto and cottage cheese. Book in omelette. smoothie bowl with more berries,
newest installments on my Instastories advance and ask for a table outside. If mango, chia seeds, some of your
is ‘Would You Rather Wednesdays’ you’re lucky, a cute dog may join the This year, Soni plans to travel favourite granola, desiccated coconut...
where I pick a topic and ask ten table next to you. more for food, experience different Whatever you want really just make
questions. It’s fun to see the results cultures and lifestyles and capture sure you enjoy!

22.
JOIN THE
TEAM
NOMAD IS LOOKING FOR CREATIVE AND DYNAMIC
INDIVIDUALS TO JOIN US.

VISIT WWW.NOMADMAGAZINE.CO/CAREERS
FOR MORE INFORMATION.

DISCOVER - EXPLORE
DISCOVER - EXPERIENCE
- EXPLORE - EXPERIENCE
YUMMY

PHOTOGRAPHY
24. PETER NDUNG’U & KATY FENTRESS
SUSAN EATS

INDIAN
COMFORTS
Susan Wong steps into the newly relocated Tandoori Patio and discovers that if Indian
comfort food is what you are looking for, then this is a place where you can’t go wrong

In primary school, I celebrated techniques, searing heat, rich gravies, coriander. The most intriguing starter relocated up the street to the corner
Valentine’s Day by delivering or even eating with your hands; was our Palak Cheese Patties, which of Brookside Drive and Lower Kabete
carefully handmade cards to my Indian cuisine certainly gets you looked like green falafels. The disc- into The Pavilion’s second floor. A
classmates. During high school, it going. Indian cuisine is intense, raw shaped patties were deep-fried and relaxing water feature welcomes you
was the dreaded day of a school and unbelievably honest. If you like featured spinach with homemade to the new expansive space, which
dance. In university, it was a fantastic food that moves you, shakes you mozzarella that oozed when pierced. comes complete with a balcony and
opportunity to capitalise on some from within, then the newly relocated At first you’re a bit unsure about the large patio enough for 150 diners.
excellent restaurant two-for-one Tandoori Patio in Nairobi will hit the patties like when you’re getting to The ambiance is contemporary rustic
deals. Finally, as an adult, Valentine’s spot. know someone new on a date. But with exposed wooden beams framing
Day to me was just another day To begin, a plate of stacked a couple of bites in, you realize this the main dining space, and a neutral
to celebrate the marketability of deep-fried battered okra, Rajasthani not only has potential, but that you’re warm colour palette soothes the eyes.
love. Valentine’s can certainly mean Bhindi, arrived light and crispy. Each actually enjoying it! Then there were The staff were sweet, welcoming and
different things to everyone; and just piece of okra was surrounded by a the plump Indian Ocean Prawns knowledgeable.
like that Day, “comfort food” can also light-as-air crispy batter that was marinated in masala before being The food here is pure, unabashedly
have different interpretations. tempura-esque. Spiced and aromatic, finished in the tandoor. Tender, spicy, bold, and comforting. If you’re
We’ve all heard of the term the batter carried a reddish orange smoky, juicy and just enough char in search of some comfort food,
“comfort food.” We have craved it, tint. The Tandoori Lamb Chops were on the heads to get them crispy – be Tandoori Patio is the kind of place
dreamed of its aromas in anticipation, politely trimmed-down, with just ready to fight for the last one. The where you’ll discover what that
had our emotions stirred and palates enough fat to add flavour, marinated naans were also worth romanticizing. actually means to you. It’s a place
whetted, warmed by it on a chilly and then cooked in fierce heat. The I’ve daydreamed on several occasions where someone who’s been many
evening, had sentimental feelings chops were deeply spiced, aromatic, just before lunch about their garlic times before can find a new crush on
stirred, and finally, our appetites and expertly seasoned without naans: Soft, garlicky, crispy exterior, the menu to fall head over heels for.
satiated by it. When I think of comfort being greasy. They arrived neatly fluffy center, and a distinctive charred eatout.co.ke/nairobi/tandoori-
food, Indian cuisine often comes to organized on a round plate atop a flavour. patio
mind. bed of raw onions and carrots, and This Westlands neighbourhood
Whether it’s the spice, slow-cook garnished with a sprinkling of fresh favourite since 2015 has recently

25.
HOW TO

EASY
CAKE POPS
These delicious bite-size treats are great for birthday parties and can be a fun way of getting
your kids to have fun in the kitchen. Save on dessert time with these cute snacks that
require no cutting, no serving, no mess and most likely, no leftovers.

Step 1:
Mix a basic cake batter, add in lots of
food colouring and bake it accoridng
to your favourite cake baking method.
Remove from the over, set aside
while it cools making sure to cover it
with tin foil to avoid it oxidising and
loosing it’s vibrant colour. When you
are ready to go, crumble the cake into
a large bowl. You want your crumbs to
be fine and even, so make sure there
aren’t any big pieces.

Step 2 :
Gradually add your favourite
flavoured frosting into the bowl
and mix it in using the back of a
large metal spoon until completely
compact. The mixture shouldn’t be
too moist though because you need
to roll the mixture into balls that will
hold the round shape using your
hands. Place the balls on a baking
sheet and let them sit for about 20
minutes. Cover the baking sheet with
plastic wrapping and chill for several
hours in the fridge –or if in a hurry,
place them in the freezer for 15
minutes. Be sure not to freeze them
as you need them firm, not frozen.

26.
YUMMY

Step 3 :
Find a nice deep micorwave proof
bowl. Take your selected candy
coating which should either be white
or dark chocolate. Melt the chocolate
in the microwave for 30 seconds or,
if you don’t have a microwave, use
a saucepan full of boiling water to
melt it bain marie. Keep stirring to
make sure it melts evenly but make
sure you don;t overheat it as it will
burn and ruin the batch. Add in some
food colouring either by mixing it
uniformly or dripping it in with a
toothpick to create some fun swirls.

Step 4 :
Dip about half an inch of a lollipop
stick into the melted candy coating
and insert the stick into a cake ball
and let sit until the chocolate is set.
Dip the entire cake ball (now attached
to the stick) into the melted candy till
completely covered and gently pull
out of the chocolate, rotate the cake
pop facing down to get rid of any
excess candy coating.

Step 5 :
Sprinkle crushed candy, pstore
bought sprinkles, squiggles of
chocolate, crushed nuts or anything
you fancy, onto the cake pop before
it dries completely, to make it even
more bright and colorful. Get as
creative as you want here.
Repeat the procedure for all of your
cake pops and insert them one by
one into a Styrofoam block in order to
let them dry completely. Place them
into a mug, a glass or a container and
leave them out for guests to grab as
they catch their fancy. Voila’ hope you
enjoy!

27.
YUMMY

28.
Q&A

TEXT
IVY NYAYIEKA

LIQUORICE,
ANYONE?
CONFINI THE CANDY CO.’S CHANDRESH RUGHANI TALKS
TO YUMMY ABOUT THE DIFFERENCE BETWEEN NATURAL
LIQUORICE AND LIQUORICE IN THE CANDY MANUFACTURING
WORLD, THE PROCESS OF COOKING CANDY AND THE NEXT
BIG THING FOR CONFINI THE CANDY CO.

What is Confini the Candy Co? us different from other liquorice For example, an extract of the fruits
Confini the Candy Co is a small companies in the world is, based on or vegetables is taken and then
confectionery business in Nairobi. our local read of the market, we have synthetically modified and replicated
We specialise in flavoured liquorice decided not to use a few ingredients. like a clone and enhanced.
which is a new segment of candy in We do not put gelatin which is an
the Kenyan manufacturing world. issue for vegetarians. It does change How is Confini Candy healthier than
Some of the brands that do liquorice the candy slightly but we’ve managed other types of candy?
are Allsorts and Haribo; we are to create our own recipe where the Yes, it is healthier but it is not healthy.
doing something similar except candy is still chewy. We also do not Everything with sugar has a side to
with a different twist based on local use high fructose corn syrup or palm it but because in our process we
consumer needs. oil. And our candy is a bit stronger in use wheat flour as one of our main
flavour than everywhere else in the ingredients, by default we use a lot
What is natural liquorice? world. less sugar than other candies. As
People know liqourice as a plant with our name ‘Confini’, which means
extract, a black aniseed-tasting goo. What misconceptions do people boundaries, I think everything within
It was historically used in Europe to have about liquorice? limits is good for you.
make candies because it was believed Because this candy’s manufacturing
to have medicinal properties. process uses the name liquorice, How can I get your candy?
However, liquorice in the candy people assume that whatever we You’ll find it at Carrefour, Chandarana,
manufacturing world is a candy made make is going to taste of the liquorice On the Way and Monty’s. You’ll find
using wheat flour. root- think sambuca the drink which it at all the Zucchinis- because of our
also has the aniseed flavour. When green credentials in terms of sugar,
What are the medicinal benefits of we have our little stalls at shows, we they are happy to have us. And we’re
natural liquorice? allow people to sample the candy for now trying to build the bigger chains
Since time immemorial, people have free and develop their own opinion. such as Naivas and Tuskys into it.
been using it for stomach problems
and throat issues. In today’s world, How would you describe the candy What is the next big thing for Confini
black liquorice medicinal is only used itself? Candy?
by a few people. So that name has Well, I love the candy. It’s fun to work As our logo has it, “Since Yesterday.”
been passed on to the candy world. with. You can have it as an inbetween We are always trying to improve and
But natural liquorice obviously causes at 11 o’clock in the morning, or when try new things so we don’t believe in
people to misinterpret what liquorice you are sitting by the computer and the next big thing but next big things.
is, thinking “Oh it’s that aniseed want to have a guilty indulgence For example, we’ve got our version
thing.” And a lot of people are averse that’s not so guilty. of jelly beans which don’t have a
to it. jelly base but have a cream liquorice
What type of flavours do you use? base. We are looking at widening our
How do you make your own version We use a natural-based flavour portfolio and experimenting with
of liquorice? which we import. Flavour is flavour, nontraditional ideas.
We use wheat flour. What makes the difference is how it is made.

29.
SPOTLIGHT

In the space
of a few days,
tofu skin has
risen to the
top of my
beancurd list
of desires.

30. PHOTO
DEVNA VADGAMA
SKIN
DEEP
At a recent dinner at 88 Restaurant at the Villa Rosa Kempinski hotel, Katy Fentress
is delighted to taste their new Chinese menu and has her preconceptions about tofu
thoroughly challenged.

Tofu is a tricky bugger. For every that are more spicy and complex I selected an array of Cantonese In the space of a few days, tofu skin
time someone has prepared a pretty than your more delicate and saucy and Sichuan dishes. The “vegetable has risen to the top of my beancurd
good dish of soybean curd, I can Cantonese fare. When Chef Wu, who salad” was ordered almost as an list of desires. It is textured, it holds
count five times that I either failed to was just completing a stint working afterthought, nothing about it on the flavour and if the Youtubers are
make it taste half decent, or simply at high-end restaurants in Iran and menu screeched “pick me” but as my halfway right, it can be used in a
abandoned it in the fridge for weeks, India and had recently watched a dining companion was vegetarian, we myriad of different recipes.
unable to conjure up the inspiration TV program on the influx of Chinese needed to cater to her tastes too.
necessary to transform it into people in Kenya, was notified of the Certainly I am no expert on Sichuan
something palatable. job opening, he decided he might When the vegetable salad was food, something I hope to make
as well come over here and try the placed on the table in front of me, amends to in the not too distant
While organising a dinner once, country on for size. I had no idea what it was. “Is this a future. But if my Nairobi experience
I was instructed to make a vegan bamboo root?” I asked the waiter, has taught me anything, it is that
cheesecake which contained no dairy, On his first days in Nairobi, Chef who shrugged and went to get Anand restaurants that decide to specialise,
no sugar, no carbohydrates and, in Wu headed to Yaya Centre to source for further elucidations. In front of instead of desperately attempting
my opinion, absolutely no fun. Tofu ingredients for his new menu but, me lay a plate upon which the only to please everyone are, in this era
was the main ingredient and for unable to find what he needed, he discernible green vegetable was of discerning gourmet Nairobians,
years afterwards, I could not go near stopped the first Chinese person lashings of fresh coriander. Apart from destined to do quite well. It follows
the stuff without feeling culinary he saw and asked them for advice. that it was just chilis, peanuts and that a high-end speciality Chinese
boredom wash over me like a white After being pointed in the direction these obscure, gnarled and porous restaurant should pique the interest
and sludgy tsunami. With this in mind of a shopping centre further down white fingerlings. Anand arrived to of the army of Nairobian food lovers
when, the other day, I received an Argwings Kodhek road, he turned explain that they were something clamouring for a culinary surprise. I,
invite to have a meal prepared for up at the Chinese Supermarket and Chef Wu had picked up at the for one, fully intend to come back and
me at 88 restaurant at the Villa Rosa instantly recognised one of the supermarket called “tofu skin”, which sample more of the regional delights
Kempinski hotel by Chef Wu Zong women working behind the till as the is the dried-out and then scrunched- Chef Wu has in store for us.
Xung, a beancurd epiphany was the same person that he had seen on the up surface that forms on soy milk
last thing I expected. TV show. With that, it was settled: when boiling it to make tofu. When
he says he knew it was his destiny dried, they look like those rawhide Katy Fentress was a guest at 88
Chef Wu was recently hired to to be here and proceeded to ring knots that are given to dogs as treats restaurant on the 1st floor of Villa
reinvent the 88 menu, after it was up a massive bill at the supermarket and to make them edible one must Rosa Kempinski hotel.
decided that Pan-Asian was not where, he insists, he fully intends place the stiff ribbons in warm water
so exciting and that the restaurant to do most of his shopping moving overnight and then marinate them. eatout.co.ke/88-at-villa-rosa-
would fair better if they focussed forward. In this case, Chef Wu had used rice kempinski
exclusively on one type of cuisine, wine vinegar and the results turned
in this case Chinese. The chef hails The menu for my dinner at 88 was out to be as satisfying as any chicken
from the southern Chinese province decided with the help of Anand, the marinated, grilled and then tossed
of Sichuan, a place famous for foods manager. My dining companion and into a salad.

31.
DIM SUM

STORY OF
DUMPLING
The perfect food for a delicious lunch, a light dinner
or just an appetizer to keep you going while you await
the main deal, dumplings have kept China, Japan
and other pockets of East Asia fed and content for
centuries. They can be eaten with chopsticks, a fork or
in many cases just popped into your mouth after being
dipped in sauce with your fingers. The secret to an
amazing dumpling, as any East Asian will tell you, is in
the wrappers which can be deceptively easy to make.
In the following pages, with the help of Head Chef Den
Signey at Bamboo, Zen Garden on Lower Kabete road,
we have compiled a brief guide to some of the most
popular styles of dumplings out there.

PHOTO
PETER NDUNG’U
Shot on location at Bamboo, Zen Garden
33.
YUMMY
DIM SUM

Soy Sauce - This light soy sauce is


infused with spring onions and
a touch of lemon juice. It adds
a savoury touch to dishes and
should be used sparingly.

CRISPY PRAWN WONTON


M
SU As delightful on the eye as it is crunchy on the mouth, this dumpling is
N D DIM et
ck ,
s
bound to please all lovers of fun fried snacks out there. The soft ginger-
o
A R p
ed luce ,
nt filled prawn filling will be a well-deserved reward after crunching down
N DE m
a n s fu
n
A W N ste tra of pers to
on its tentacles. Dip it in soysauce for a savoury touch.
A e
PR ORI
t s
se ket rap ota
ica e
d el y, th poc g w ed p own
C fu
n
lly glor ese pli port heir ped
ti d in um m t ip
e au afoo Ch in d ial i y on n d
B se ze d ec ve l h e
ed
of e-si pp a sp e lo ne w
i t ra th s t v i
b
ew w
i ta di
ar de hey ore
a
m ur. T en m
flo t ev oil.
i
bu chil BAO
i n

This soft and spongy


Chinese steamed bun,
contains a spectacularly
delicious barbecued
pork filling known as
“char siu” pork which
Chef Den cooks three
times in order to achieve
the right balance of sweet
and spicy flavour. You can
dip this in any sauce you
want, the truth though is that
the inside is so lovely and moist
you might not feel the need to.

34.
YUMMY

HAR GAU
Similar to the prawn dim
sum this translucent
dumpling comes
steamed and with a
a juicy prawn and
bamboo shoot
interior. Works
best with a tangy
soy and fresh
lemon juice
sauce with
some fish sauce
thrown in for
added flavour.

Fried ginger Chili Oil infused with coriander. If


matchsticks are combined with you are a spice lover this basically
raw ones and sprinkled with goes with absolutely everything. It
white and black sesame seeds can be argued that it’s better with
to add some kick to the delicate some than others but when your
dumpling dishes. It can be mouth craves the heat it probably
mixed with soy sauce for added doesn’t really care. Just try and
saltines not put it on your ice cream.

CHICKEN GYOZA
Grilled Japanese-style dumplings have a light
wrapping which crisps up on the grill. Chef Den
uses cabbage and marinated chicken for the
fillings and garnishes them with spring onions.
Best eaten after dipping them in a light soy
sauce (add chopped green chilis if you want to
give it some bite)

35.
YUMMY

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Not for sale to anyone under the age of 18 years old.
WINE CORNER
YUMMY

TEXT
JOSIAH KAHIU

ASK A WINO
I look down on my friends who like
sweet wine. Does that make me a
snob?
Joy Wairimu, 29

THERE’S
Ha! I have been waiting for
someone to ask me this question
since I began writing this column!
In my youth, drinking sweet wine

CHEMISTRY!
was just what everybody did. If
the wine wasn’t sweet, they’d stick
soda in it. The truth is, as much as
many people might disagree, yes, it
does make you a snob. In the same
way that beauty is in the eye of
the beholder, wine is in the mouth
Our authority on all things wine, is here to tell us that there’s more of the drinker. Think of it like a
movie: some people think Arnold
to wine and chocolate than just a simple emotional attachment or Schwarzenegger is the greatest
marketing gimmick. actor alive, others differ - it’s all
a matter of preference (although
when it boils down to it: who
You probably thought that wine and A good place to start when setting Pinot Noir. Try a wine from Oregon or doesn’t love The Terminator?).
chocolate were just a pairing made out to buy chocolate and wine is the a South American Pinot Noir, these
by marketers to move more product type of chocolate you prefer. Keep regions produce fruit forward wines People mainly think that sweet
on Valentine’s day. Truth is, there is in mind that the chocolate should with notes of cranberry, cherries wine lovers lack in taste, but this is
more science to this combination than never overpower or mask the flavour and vanilla. If you are a fan of milk far from the case. Some of the most
might initially appear. It all boils down of the wine, meaning the wine should chocolate with nuts, try a Vin Santo. highly prized wines in the world
to chemistry. It may sound cliche’, be sweeter than the chocolate, This Tuscan sweet wine is full of like Sauternes, or a late harvest
talking about chemistry on this White chocolate (technically not caramel, hazelnut and honey notes, Moscato are widely celebrated.
most ‘romantic’ of days, but the way chocolate as it does not contain cocoa making it a perfect combination for
chocolate is made, is similar to the only cocoa fat), is a relatively easy nutty milk chocolate. Wine, like life, is a journey of self
way wine is. They are both fermented chocolate to pair with wine. Due to discovery. You might have loved
products and need the same yeasts to its sweetness and fattiness, it prefers Now we come to the more difficult marshmallows growing up but then
develop. wines that complement its flavours. pairing - dark chocolate. Due to the things changed. There are very few
In this case, think sweet to sweet. presence of tannins in dark chocolate, of us who got into wine with a dry
Wine and chocolate both have Thus, for example, a good fortified it requires a wine that can match red. If your friends are sweet wine
similar properties when it comes wine like Sherry works wonders up to its intensity. Step in the red lovers, slowly introduce them to
to the palate. Their complex and with white chocolate. That said, on wines. The main thing to bear in other styles, just don’t tell them
persistent flavours have a tendency Valentines, the emotional appeal of mind here is a high percentage of what it is.
to linger on your tongue. In fact, wine bubbles cannot be underestimated, cocoa needs a darker more tannic red
and chocolate both fight for the same so if sweetness is the way you want wine. This allows the wine not to be Keep in mind that there are
taste regions on your palate. However, to go, dip some strawberries in white overpowered by the chocolate. Wines many different wines out there .
this similarity is also the reason chocolate and try pairing them with a that are good for dark chocolate Life and wine are all about trying
why so many people tend to get the demi-sec Champagne. are Cabernet Sauvignon, Syrah or new things. So the next time you
pairing wrong. Intense flavours such Zinfandel. are with a friend who orders sweet
as theirs can and often do, exist on When it comes to milk chocolate, wine, introduce them to something
their own. This is because they need its also quite versatile when paired So if you’re sitting in traffic, new and easy to drink like a
a specific harmony to work well with wine. This is mainly due to the wondering what to get your Gewurztraminer. You never know,
together. Wine and chocolate both low cocoa content in the chocolate. significant other on this our day of before you know it they might be
come in a range of different styles, The trick, like with white chocolate, St Valentine, don’t bother buying ordering a Chianti Classico without
flavours and intensity, so it is good to is to match the flavours of the overpriced roses that are close to batting an eye!
know what to pair before that pairing ingredients in the chocolate, with their sell-by date, stop by your local
kills the romance of the night. the flavours of the wine. One easily supermarket and get some chocolate Have a question about wine? DM
available wine that fits this job is a and wine! Josiah on IG @knife_and_wine

37.
1. 2.
Floyd by Beynat, Bordeaux rose Diemersfontein Pinotage 2014 - This
2014 - This light raspberry pink fruity red Wellington Pinotage has a
rose has a fine nose with notes of distinct nose of coffee, chocolate and
lemons, strawberry and light spices. plumb. The ripe subtle tannins create
On the palate, fresh, lively and slight a wine that is best drunk young. For
astringency due to the lemony finish. the chocolate lovers, this is a good
Perfect for a sunny afternoon or a pair.
romantic picnic. Available from Sixty Three Wines
Available from Le Decanter, ABC Thigiri. Tel: 0700 636 363
Place. Tel: 0729 867 403

LOVE
WINES
Four wines around
which to build the
perfect romantic
dinner.

38.
WINE PICKS

3. 4.
4 Hands, Hot to Trot 2104 - This Bacalhoa Moscatel de Setubal 2014
blend of predominantly Merlot and - Young and fruity with a topaz colour
Syrah is palate friendly with notes of and classic Moscatel aromas of orange
cherries, red currant and tea. Aged in a blossom, floral notes, citrus, raisins,
combination of French and American tea and candied fruits. Full-bodied
oak, it offers subtle but persistent and rich with a balance of acidity and
finish. smooth tannins.
Price - 1700. Available from Available from UVA Wines - Tel:
California Wines by Rose. 0703 046 800
www.californiawineskenya.com

39.
YUMMY

Let LOVE bloom.


Gift your loved one with a bouquet starting
from KSH 1500.

40. ZucchiniKE Zucchini_KE 0726 333 446


SOCIAL BUTTERFLY
YUMMY

SWEET
TOOTH
Turns out we are genetically predisposed to either love or shrink from super sweet food, or
so finds out Patricia Kihoro as she sets out to uncover the science behind our taste buds.

My entire life, I’ve never really had chocolate until the night before we receptor whose genetic variants be a beautiful, tastefully designed
a sweet tooth. For as long as I can went home for the half term break. dictate just what concentrations of wedding cake, I’ll have a stash of
remember, sweetness was never a For six weeks I would barely glance at sucrose we like, which explains why weetabix cereal somewhere close just
thing I had a hankering for. Aside from it, even though it was right in my face, some people wince when something for me. This is after I was convinced
only needing to add sugar to avocado and when the time came to devour is sour, while I wince when something that a wedding cake made entirely
to help it go down, I was that child this Mars bar, I was happy to share is too sweet. My mum, however, out of weetabix and decorated with
sneaking into the kitchen to steal salt. it with my friends. I wonder if this loves sweet wine. She’ll add soda to mabuyu (baobab seeds) probably
Yes, salt guys, I couldn’t get enough of somehow developed my preference dry wine (the horror) just to make it won’t cut it. It looks a lot better in
it. I loved the taste, the feeling of the for delayed gratification when it palatable to her, while I would rather my head guys, trust me. Pinterest has
crystals on my tongue, and the rough comes to, erm, other things. drink raw, apple cider vinegar mixed made me believe in the potential
sensation on the inside of my cheeks with muratina (local honey brew). beauty of everything.
after swallowing a tablespoon full I feel a little nervous tick whenever
of salt and feeling my entire mouth anyone calls me “Sweetie”, a little Sweetness, according to science, While I am sometimes envious
dehydrate. But sweet stuff? Not quite. rush of annoyance that quickly fades does have pain reducing properties of the joy that people around me
It’s not that I didn’t like it, I just didn’t, but has no explanation, no matter which may explain why people turn elicit from their favourite cakes and
and still don’t, desire it like most how well-intentioned the person is. to a gallon of ice-cream and cupcakes candies, I am glad that my lack of a
people do. To me, the sweetest thing No song with the word “sweet” in the when they’re heartbroken. Although sweet tooth came in handy when I
is a not-quite-ripe mango topped off title has ever been a favourite. I may I’m not sure if that statement is as opted to cut out soda and refined
with a mix of red chilli powder and be reaching here but, if the shoe fits. true for emotional pain as it is for sugars from my diet. My body and
salt. Ultimate bliss. physical pain, I try not to be too health have been the better for it
I recently looked up why some judgmental when I see someone and that to me really is the sweetest
In boarding school, I would buy people can’t get enough of the reach for a box of donuts because thing. That said, when the craving
myself a bar of chocolate at the sweet stuff, while others couldn’t they stubbed their toe. does strike, not only does my dormant
beginning of the term, and keep it in be bothered to even glance at the sweet tooth show up, it becomes my
my locker where I’d see it every time dessert menu. Turns out, it’s genetic. I often joke that at my wedding, entire sweet jaw!
I opened it. Yet I wouldn’t touch the There is actually a human sweetness while people enjoy what will probably

41.
YUMMY

42.
YUMMY
MAN ABOUT
YUMMY
TOWN

COMING
OF AGE
Encounters with wise old men aren’t always what they are cranked up to be discovers
Jackson Biko at a recent garden party.

I was at a party where a man was reading a newspaper. He looked like I found Jared playing video-games encouraged me to plough on. “ Don’t
celebrating the circumcision of his a wise man who was loved by doves. in his room. His windows were open drink to be a better person, to be
son. Or maybe the son was celebrating Men who are loved by doves are and his room was filthy. Typical funnier, to be sexier, or too be more
his circumcision. I know not. But there complicated men. Complicated men teenager. He hardly looked up when I intelligent, to be braver because you
was music and food and drinks and are rarely boring. Being a writer I’m walked in, he was in a shuka because might be all these things at that point
singing and relatives from the village. attracted to such men, I want to sit at he was healing. I watched him shoot but the next morning you will still be
their feet and sip from their stories. some animals with big heads. He was the same you and your demons. Also,
I didn’t know the man, but I was Everything must be so strange to a pretty decent shot. That’s how they never fill your glass with expensive
in the same uni with his cousin who them post-internet, post-postage are initiated into adulthood now, they whisky. Ever. It’s tacky. And lastly,
thought it a great plan. We were stamp, post-AM radio. fight ogres with green blood. always pour a lady her drink. Even if
scattered all over his garden eating she isn’t yours. The drink that is.”
and drinking and laughing and acting I was seated with a group of Before I could open my mouth the
like gracious guests. His wife fussed chaps, mobbing a bottle of single old man with white hair arrived at The boy chuckled, the old man
around; opening beers, fetching malt. Stirred by the whisky, I got on the doorway and barked, “Ask this didn’t. The boy clearly didn’t inherit
glasses, cracking jokes from behind my feet and walked over to the old young man what advice he can give the grouchiness in the room. We all
her big sunglasses. I never saw her man and said hello. He looked up you about life.” The boy stopped turned to look at the old man, he
eyes. His mother wore one of those and squinted like I had come with the game and looked at me. He had was staring at a spot on the floor as
hats old women wear when giving the sun. “Are you one of Timothy’s the face of the old man, only with if digesting what I had said. I didn’t
their daughters away in marriage. She workmates?” he asked. I said I was a less grimace. The old man asked care if he disagreed with me but I was
would stop where we were seated friend of Alex’s. “Ooh.” Then he went me, “How old are you?” I told him hoping I had impressed him, a little.
and say, “There is so much food in back to his newspaper leaving me to 40. He grunted like he had kidney
the house, since when did men eat stand there like a schoolboy. Maybe stones. The room fell silent. I cleared “Open those windows,” he growled
so little? You, my son, go get some he didn’t think much of Alex. “I was my throat and said, “well, uhm...life at the boy, “this place smells of dead
meat.” I don’t even eat meat, but I wondering if you have a moment.” I is pretty simple if you want. Always skin.” Then he turned and walked
would stand up and serve meat out of said. He was about 80-years. Without remember that there is no escape away. The boy, obviously used to
politeness. looking up he said, “First go check up here,” I raised my glass of whisky. him, picked his video-game pad and
on Jared.” I asked who Jared was and “Neither is there peace, or happiness started playing again, ignoring the
I saw the host’s father with his he looked up and said impatiently, that you can’t find anywhere else. window and me. A charming family.
white hair and beard and his silent “Jared is the reason why we are all In here lives more sorrow than I left for a refill, my advice having
mien. He looked like a jazz player gathered here.” I would have felt happiness.” The old man shifted his fallen on the wrong ears.
from a 70’s blues scrapbook. He sat like an idiot if I wasn’t on my third weight on one leg and thrust his
alone in the corner of the verandah, double. hands deeper in his pocket. This

43.
43.
THIRTEEN
BOTANICALS
While on a recent trip to Nairobi, Hendricks Gin Ambassador Ally Martin - who with his
hipster ginger beard looked like he had just stepped off the set of Game of Thrones, where
he would probably have been busy defending the wall from the onslaught of the army of
the dead - shared some knowledge on what it takes to make a good gin.

44.
GIN TREND

PHOTO
PETER NDUNG’U

the bottle they are drinking. This is


what attracted Hendricks Gin into
the country says Martin, who hails
from Scotland. You may be surprised
to discover that in a country which
is synonymous with whisky, gin in
Scotland is a big industry. 70% of gin
made in the UK is, in fact, distilled in
Scotland.

For someone who has never drunk


gin, it is easy to explain to them the
minutiae of how to produce it. That
said, there is infinitely more magic
and botanical knowledge that goes
into making an amazing batch. When
it boils down to it, the proof is in the
pudding says Martin, adding that:
“When it comes to good gin, you can
sit back and drink something in which
you feel there is heart, soul and that
time has gone into it”.

Now we get into the story of why


Hendricks as opposed to other gins.
Hendricks Gin is a redistilled gin,
meaning that it is produced after a
series of botanicals are infused into
spirit alcohol and then redistilled.
Rose and Cucumber are the prime
ingredients in a recipe that contains
another thirteen botanicals.

Martin explains that what


makes Hendricks stand out, “is the
sourcing of the ingredients. There
is no substitute in gin to firsthand
knowledge and attention to scouring
the Earth making sure you have
the best juniper, coriander or citrus
available. These samples,” he
underlines, looking serious as he
strokes his red beard, “are sent back
to the Hendricks lab to make sure the
quality and consistency adhere to
the style of the gin they produce - a
round, light, floral, spicy spirit that
About 300 years ago in the inner city that would far eclipse its founders. To and of course, juniper berries which has the versatility to work in many
ghettos of London, a gin craze took many, it is now seen as the epitome of grow all over different parts of cocktails.”
hold of the population that had the cool, hipster drinks. The world of gin Europe. Gin, as opposed to Vodka
same impact on the society as cocaine has had as many different varieties as (which is basically a neutral spirit and According to Martin, the true test
had on the Bronx in the 1990’s. People there are different types of Whisky. water), is full of different herbs and of Hendricks is to drink it in a classic
were said to be “Gin crazed” and the This trend has been further fuelled botanicals making it one of the most gin Martini with a touch of Vermouth.
authorities were at a loss on how to by the increase in micro distilleries, versatile of white spirits. “This allows the Gin to really come
control the drunkenness. Gin was sold creating a whole new world of craft alive especially with a slice of
in the same fashion as chang’aa is and bespoke gins. “Gin stands out due to the Cucumber or Lemon”. And if you
now: in back alleys, made with lethal versatility and variety in its category fancy a Gin and Tonic, he adds, “three
ingredients such as turpentine and The textbook definition of gin is a and this is what makes gin very slices of Cucumber work best as it
sulphuric acid. neutral grain spirit, re-distilled with approachable” thinks Ally Martin, the creates a synergy with the Cucumber
predominant flavours of Juniper. Hendricks global Gin ambassador, infusion in the Gin.”
Today, those unflattering origins Although right, this definition barely speaking during his recent trip to
serve little more than as fun anecdotes scratches the surface. There is not one Kenya. So the next time someone is talking
to be told at cocktail hour. What governing body that decides what about botanicals, you can be sure to
started as a poor, old man’s drink in exactly constitutes a gin. We know it Here in Nairobi, people increasingly know a thing or two. At least when it
the 18th Century, turned into a drink has ingredients like citrus, cucumber want to learn more about what’s in comes to Hendricks Gin.

45.
YUMMY RECIPES
COCKTAIL

FLORA DORA

Ingredients
100ml Hendrick’s Gin
50ml Fresh Lime Juice
25ml Raspberry Syrup
Ginger Beer
Lime wedge

Method
Fill a highball glass with ice. Pour in the gin,
raspberry syrup and lime juice. Top with ginger
beer and stir the mixture. Garnish with the
lime wedge.

CLASSIC GIN MARTINI

Ingredients
100ml Hendrick’s Gin
30ml Dry Vermouth
1 Lemon wedge

Method
Pour the dry vermouth in a martini glass.
Add the gin to a shaker full of ice and mix
thoroughly. Gently swirl the vermouth around
the glass and then dispose. Add the cool gin.
Garnish with a twist of lemon.

HENDRICK’S BASIL SMASH

Ingredients
For the Sugar Syrup
Brown Sugar
Water
For the Cocktail
100ml Hendrick gin
50ml fresh Lemon Juice
25ml sugar syrup
10 Basil Leaves

Method

To Make the Syrup


Heat the sugar and water in a saucepan,
stirring until the sugar dissolves (do not boil).
After 3 minutes, remove the pan from the heat
source and let it cool. Transfer to a jar and

CLASSIC
refrigerate.

To Make the Cocktail


Place the basil leaves on the base of a shaker.
Pour in the Hendrick gin, lemon juice and
syrup and shake it with ice. In a highball glass

INFUSIONS
filled with ice, add the contents in the shaker.

A selection of classic cocktail recipes that really shine when


mixed with Hendricks gin.

46.46.
YUMMY

47.
YUMMY
IN A PICKLE

WORLD
CONQUERORS
Pickles changed the world as we know it argues Marah Koberle, as she looks into
the history of preserving vegetables and how its discovery diverted the course of
mankind.

48.
YUMMY

What do Korean Kimchi, Swahili distances without falling sick, opening


Acharia ya Maembe, German avenues for global trade and thereby
Sauerkraut, Ethiopian Njera or British changing the world as we know it.
Gherkins have in common? They are
all different ways in which cultures Interested to find out more? The
across the world have over the Permaculture Institute of Kenya
centuries learned to preserve fresh occasionally runs fermentation
fruits, grains and vegetables. courses. Visit their website on
The two most common ways to pri-kenya.org to find out about the
preserve fruits and vegetables before exciting courses on this and more that
the advent of fridges and industrial they run.
packaging have always been pickling
and fermenting. Foods that are Simple Sauerkraut Recipe:
pickled are preserved through acidity,
for example vinegar, while products You Will Need:
that are fermented are done so by 1 large glass jar
inducing a chemical reaction between 1 head of fresh white cabbage
the natural sugars of the food and (alternatively go half white, half red)
bacteria. ¼ cup of caraway seeds
Both systems are at their core a 2 tbsp Salt
form of allowing food break down
and/or rot in a controlled way, in Procedure:
order to extend its shelf-life. It may Wash! It is important to clean all your
sound borderline disgusting but the utensils first so wash them well in hot
truth is that it is both delicious and soapy water and allow them to drain
nutritious. It is not hyperbole to state (do not dry them with a tea towel as
that pickles changed the world as we you will be introducing a whole new
know it. bunch of bacteria to the mix).
Between the 15th and the 18th Chop! Finely chop or grate the
century, sailors started to explore new cabbage and place it into a large
trade routes, crossing the oceans in (clean) bowl.
search of new territories to “discover”. Knead! Now comes the fun part:
Those journeys meant ships and their knead the cabbage with your (clean)
crew were travelling on water for hands. At first it might seem nothing
months in a row, living on a diet that is happening but after about ten
lacked in fresh fruit and vegetables. minutes the cabbage will begin to wilt
At times, whole ship crews fell and a water will begin to leach out
severely sick: weakness, ulcers, to the bottom of the bowl. Mix in the
spontaneous bleeding, swelling caraway seeds.
and pain in the limbs and even loss Pack! Once the cabbage is nice and
of teeth were common. A disease soft pack it tightly into the jar and
we today know as scurvy, which if pour over the juice from the bottom
untreated is fatal, could wipe out of the bowl. It is very important that
entire crews. Historians state that on the cabbage be covered in liquid so if
some sea journeys which started with there is not enough (although if your
a crew of 2000 men, saw less than cabbage was fresh there should be)
half that number survive the journey. then mix up a little brine and top it up.
Today we know that a lack of Vitamin Weigh Down! Use a whole cabbage
C causes scurvy. Vitamin C helps the leaf to weigh down the mixture and
body to produce certain proteins and ensure it stays covered in the liquid
acts as antioxidant, helping to prevent (this will avoid it going moldy which is
cell damage in the body. not your desired outcome).
After experimenting with various Ferment! Put your cabbage in a cool
remedies, it was found out in the place out of direct sunlight and let the
1750s that dietary changes are the fermentation begin! Within a couple
key to prevent the disease and that of days it should begin to ferment
was how sauerkraut, a simple German properly (bubbles are a good sign as it
technique for fermenting cabbage means things are getting active) and,
with salt, found its way on the ships. It depending on how tart you like it, it
is said that when Captain James Cook should be ready anything between ten
left England for the South Pacific in day to two weeks.
1768, he had reportedly had 7860 Refrigerate! Once the required
pounds of sauerkraut on board. tartness has been achieved (the
Sauerkraut is both incredibly durable longer you leave it the softer and
and very rich in Vitamin C. Through more sour it becomes) then transfer
the fermentation process sauerkraut it to the fridge where it will last for
has more vitamin C than normal weeks on end.
cabbage. By consuming sauerkraut
regularly, the sailors could travel vast

49.
YUMMY

PERFECT
FOR
FOODIES
Download our App to get access to incredible offers and amazing
discounts at the best Restaurants in town!
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50.

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