The Spicy Issue

JUST GOT SPICY

Spicey LETS GET

E A T

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D R I N K

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L O V E

ISSUE 2 AUG 2018

DISHY MAGAZINE

CELEBRATING FOOD+DRINKS

EDITORS NOTE

THIS I Issue No.

2

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EDITORS NOTE

ISSUE Sugar, Spice & everything Dishy The Dishy team brings you the Spice It up edition. For our second issue, we decided to help you fight these wintery months with something other than the fire running through your veins. How about giving our hot spicy edition a look see and find out what they thought might warm you up.

Think back; I mean think far back. To those Christmas holidays back in the village when your aunt from the suburbs would come home for a few days (by home, I mean your grandparent’s farm where you had been deported by your busy parents). Remember how she took over the kitchen and worked her magic, creating works of wonder at every turn. Remember the scent filling the house and feeling you got when the first spoon hit your mouth. Tell me, do you remember it?

Do you miss it?

Forever bachelor will help you equip your kitchen with the must haves when it comes to spicing as we sample some spicy cocktails that will leave your senses tingling with excitement. Hang out with Chef Neil and Chef Rubia as they give us a little insight

into their lives as Anto Neosoul dishes on his upcoming endeavours. We also have a look at some seven wonders right here in the city while wasps takes us along on a taxi ride that influenced the rest of his night .

Winnie Mbugua invites us to a disorienting yet breath-taking view with a menu and service that defies all logic while Franky finds Humanity’s core in the most unexpected of place, a restaurant. For the drinks, we choose two wondrous brands that will simply blow you away, maybe after we have a fitness session with our in-house instructor, Nick. Kibandanski Chronicles takes us to a spot painted in the city council colours for an everyday meal that will probably get you searching it out.

Let’ not forget our recipe section; both food and cocktail. Try them out and let me know how they turn out; I have and I loved every bite.

Take a peek at the content we have selected for you and let us know what you think…

Amos Wainaina Chief Editor

2 CONTENT

TABLE OF CONTENT

CHEF CENTRAL

14

FOOD RECIPIE 1

6

MAMA NITILIE

18

KIBANDASY 24 LOCAL LICKS 45

PG 8 CHEF CENTRAL

Dishy Issue 2 AUGUST 2018. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili.

EDITOR IN CHIEF Amos Wainaina. STAFF WRITER Ted Otieno, Ivy Wamahiga, Faith Chebet, Winny Mbugua.

CONTRIBUTORS Grace Alice , Mwanaidi Shishi , Nick Nick. DESIGN Sam Kyalo.

SALES INQUIRES Call Dishy 0718529093 EMAIL Info@dishymagazine.com / Tudishy@gmail.com

3 CONTENT WONDER BASKET

34

JUST BOOZE

40

DRINKS RECIPE 1

37

DISHY DELIGHT

5

FOOD RECIPIE 2

7

UNSULLIED 20

DOPE CONVERSATION

25

ON THE COUNTER

48

DRINKS RECIPE 2

38

WINE WITH ME

29

4 KITCHEN DELIGHT

LET’S TALK SPICES...

The twenty have’s of spicing.

Forever Bachelor has, once again, got your back. Take a peek and take your taste buds for a ride...

Think of a product launch without confetti, or roasted maize without salt and pepper or of a relationship without dates and outings. The maize will still be edible, the event will still carry through and the relationship will see the end of the day. The glamour, however, will forever be lost. It will be dry, plain and tasteless. That’s how food without spices tastes like; to me t least. Grab a drink and relax! You’ll learn some new stuff, brush up on some old skills, and maybe even impress that hottie that finally said yes to dinner.

It’s all about spicing it up. It is for this purpose that I have compiled a starter kit of aromatic and savory spices and herbs that will transform your most frequently used recipes into masterpieces. Some may even say these are herbs, spices, and seasonings that no kitchen should do without. They are crucial.

I understand that it’s one thing to have the spices and whole other thing to know how to use them; we’ll cross that bridge when we get to it. O to our current subject. Firstly, you need to understand that buying spices in bulk is a great way to save money.

Here is a list of basic grocery store spices that you can use to make amazing meals. You can personalize the list based on your personal tastes and preferences. Let’s spice it up.

1. Salt & Sugar 2. Cayenne Pepper 3. Turmeric

(Turmeric is called ‘poor man’s saffron’; it’s gold, literally)

4. Cumin coriander powder 5. Beef Masala 6. Githeri Masala 7. Black pepper 8. Mustard seeds 9. Cumin seeds 10. Cinnamon

11. Dried basil 12. Onion and garlic powder 13. Indian spice blends (Garam Masala) 14. Bay Leaves 15. Curry powder 16. Paprika 17. Cardamoms 18. Cloves 19. Ginger 20. Chilli Flakes

My people now that we have the spices, I will take you on a culinary journey with the aim of making your bachelor stay worth-while. Ladies you can also take hints, and don’t do the normal cliché tie, watch and belt gifts, surprise your man and see the magic. Thank me later. Hit me back with your feedbacks on Foreverbachelor@dishymagazine.com

5 DISHY DELIGHT

BAR CULTURE The clubbing scene has undergone huge transformations over the past few years as bar trends continue driving businesses in new and innovative directions. Customers are gravitating towards a more experiential way to spend their nights as club owner’s change to reflect their customer’s desire for quality experiences. Chebet Korir highlights some bar trends that are setting the pace in Nairobi.

Cocktail Thursdays One of the biggest nightlife disruptors has to be Bahama Breeze; located on Woodvale Avenue, Westlands. It has revolutionized the way customers buy and enjoy alcoholic drinks with their new cocktails on Thursdays. What’s so special about cocktails on a Thursday, one might ask. 5 cocktails for just Sh1000. Don’t fret, they are legit with just the right amount of alcohol and ice. “People are bored of the usual weekly nights, so we had to step up and bring in something catchy and long lasting, which will still bring in money” says Caleb Amunga, co-owner of Bahama Breeze. “You end up spending a lot of money and don’t get quality service” he adds. He continues to state that revelers can party in a bar until the early hours of morning with quality service and cocktails at the same time.

Catchy customer experience Crisps once you’re at Jikoni’s? Doesn’t it sound dreamy? Believe it or not, it’s happening and customers have been streaming in. At the end of the day, the overriding catalyst for change is the consumers’ pursuit of interactive experiences.

Though that notion might not be directly transferable, the metaphor is, engaging consumers in new exciting ways is the key to building a strong business in the current clubbing scene.

Nyama Choma mzinga Jiweke’s tavern’s trend spoke to me on a person level. A night out isn’t complete without a good bite to eat. Luckily, it appears, I’m not alone because the bar scene is trending towards late-night menus. People are definitely showing a lot more interest in late night dining as most of their concepts are choma platters. To keep the fun mood flowing all night, the club serves creative biting for the ‘millennial’ market such as Mutura which has been a favorite to many. Level 7 lounge located at Nextgen mall has followed the trend. Here, however, you get a kilo of choma when you buy a bottle of whisky or vodka.

Flea market Flea markets are another way the urban populace of Nairobi are spending their weekends.

The most popular has to be the one at K1 Clubhouse in Parklands. The market has a diverse list of vendors with a mix of things both old and new. It has a range of lowly-priced products from fashion to beauty, art, crafts, home décor and more. Other than shopping, enthusiasts hang around for food and drinks. The club has an all-day brunch menu that runs from 10 am to 6 pm, for Sh950. Jikoni’s along Kiambu road has also followed suit with their newly introduced Sunday flee market as it is slowly gaining traction with the locals.

Clubbing has evolved. It is not only about the bigger crowd or the killer D.J. Chebet takes us round the city to experience some of the best bar culture innovations that keep the masses coming back time after time…

6 FOOD RECIPE BREAK FAST

These parsnip noodles with hot Italian sausage and Broccolini have a generous helping of Parmesan cheese, garlic, and crushed red pepper to create a delicious recipe!

Serves 4

Ingredients

•6 large parsnips •1 bunch broccolini •500gms hot Italian sausage •1 medium sweet onion diced •4 cloves garlic minced •1/4 cup olive oil divided •1/2 cup freshly grated Parmesan cheese •1 teaspoon crushed red pepper flakes •salt and pepper to taste

Instructions

1.Peel and slice off ends of the parsnips.

Using a spiralizer , create parsnip noodles (place skinnier end against the blade, and the thicker end against the grip for best results. If you don’t have a spiralizer, feel free to use a vegetable peeler to make papardelle-style noodles) . Set aside.

2.Preheat your broiler. Place the broccolini on a baking sheet lined with tin foil. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.

3.Once the broiler is preheated, place under the broiler for 6 minutes, until bright green and just cooked through. Remove from oven and set aside.

4.In a large saute pan, add the hot Italian sausage over medium heat, breaking up in 1/2 inch size pieces with a spatula. Saute for 8-10 minutes, until cooked through. Remove from heat and set aside.

5.To the same pan, add the diced onion.

Saute for 8-10 minutes until it begins to caramelize. Add the garlic and saute for an additional 1-2 minutes.

6.Add the parsnip noodles to the pan, and saute for 7-8 minutes, until ‘al dente’. Drizzle in remaining olive oil. Add the Parmesan cheese, crushed red pepper flakes, and salt to taste. Return the broccolini and hot Italian sausage to the pan. Saute until warmed through, about 3-4 minutes.

7.Serve hot, and top with extra Parmesan cheese. Enjoy!

Parsnip Noodles with Hot Italian Sausage and Broccolini

7 FOOD RECIPE - BREAK FAST A savory black bean sauce loaded with seared pork belly & vegetables over soft, chewy noodles. Absolutely hearty, healthy & satisfying.

Serves: 4-5 Ingredients: •1½ tbs oil •⅔ cup Korean fermented black bean paste •1 tsp sugar •250gms pork belly (cut into ¼”-1/2” cubes) •1 small yellow onion (cut into ¼”-1/2” cubes) •3 garlic cloves, diced •1 small russet potato (cut into ¼”-1/2” cubes) •½ medium daikon radish (cut into ¼”-1/2” cubes) •1 small zucchini (cut into ¼”-1/2” cubes) •2 cups diced cabbage (cut into ¼”-1/2”) •2 cups chicken stock •Salt, black pepper and sugar to taste •3 tbs corn starch + 3 tbs water (arrowroot powder works too) •2.2 lb fresh Korean noodles, cooked according to package directions •Garnish •2 hard boiled eggs, halved (more if you’re serving more than 4 people) •1 large hothouse or 2 Persian cucumbers, thinly sliced •Yellow Pickled Radish •Kimchi (optional)

Korean Black Bean Noodles

Directions: 1.Over medium to low heat, add the oil, black bean paste and sugar to a wok or pan. Fry the paste for 2 minutes. This is to remove the slight bitterness of the paste. Set aside and rinse the wok/pan.

2.Over high heat, in a wok or pan, sear the pork belly. Once pork is browned, set aside.

3.Add a generous coat of oil to the wok or pan, over medium high heat, sear the onions. Once soft, add the garlic. Fry until the garlic turns to a light golden brown color. Add the potato, daikon, zucchini and white cabbage.

Fry for several minutes. Add the cooked pork and stir the mixture. Add some chicken stock to deglaze the pan (if needed) 4.Add the fried paste and mix well. Add the chicken stock, cover and bring the liquid to a boil. Once boiled, turn the heat to medium low and simmer for 10 minutes or until potato has softened.

5.Taste the sauce (see notes 1). Add salt, black pepper, sugar. Once you’re satisfied with the taste. Add the cornstarch slurry. The sauce will thicken. Pour over cooked noodles, garnish and serve immediately.

8 FOOD RECIPE - MAIN COURSE

A simple fajita made with tender chicken, colorful peppers, onion, spices and zesty tomatoes for a quick weeknight meal Servings-4 Ingredients •PAM® Original No-Stick Cooking Spray •3 cups bell pepper strips •2 cups vertically sliced onion •1 pound boneless skinless chicken breasts, cut into thin slices •1 teaspoon chili powder •1/2 teaspoon ground cumin •2 cans (250gms each)Diced Tomatoes & Green Chilies, drained •8 flour tortillas (6 inch), warmed

Easy Chicken Fajitas Instructions 1.Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion. Cook for 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.

2.Add chicken to skillet. Sprinkle with chili powder and cumin.

Cook 4 minutes or until no longer pink, stirring occasionally.

3.Return peppers and onion to skillet; add drained tomatoes.

Cook 2 minutes more or until hot.

4.Divide chicken mixture evenly between tortillas. Enjoy.

9

FOOD RECIPE - MAIN COURSE

Wishing you could have a Mexican dish to go with your margarita? Well, who says you can’t enjoy a spicy south-of-the-border inspired fajita wrapped up in a yummy tortilla?

SERVINGS: 4 Ingredients •450gms lean flank steak, cut into strips •2 tsp ancho chilli powder •2 tsp salt •1 tsp cumin •1 tsp onion powder •1/2 tsp garlic powder •1 tbsp corn starch •2 tbsp fresh lime juice •1 green pepper, sliced •1 red pepper, sliced •1 onion, sliced thin •1 jalapeno, sliced thin

Beef Streak fahita Directions 1.In a small bowl, mix together all of the spices and the corn starch to create your fajita seasoning.

2.Using a ziploc bag, or bowl, toss the steak in 2 tbsp of lime juice and half the fajita seasoning. Let rest for 10 minutes. Start cutting your veggies in the meantime and toss them with the remaining fajita seasoning.

3.Bring a large sauté pan to medium high heat and spray with cooking spray. Add the beef and cook for 2-3 minutes on each side until cooked to your liking. Remove and set aside.

4.Add the veggies to the sauté pan and cook for 5-7 minutes until softened. If needed add a couple of tablespoons of water to prevent sticking or burning.

5.Add the steak back to the pan and toss to mix. Serve with flour tortillas and your favourite fajita fixings.

10 FOOD RECIPE - DESSERT

Spicy Beef Skewers Marinated in a blend of spices including cumin, chilli, ginger, coriander and nutmeg, the fragrance of these spicy beef skewers as they cook on the grill make this dish a definite crowd-pleaser. The longer you marinate the beef, the more tender and flavoursome the meat will be.

Ingredients •1 kg beef sirloin, cut into 2.5 cm cubes •125 ml vegetable oil, for basting •1 tsp dried chilli flakes •1 tsp ground cumin •2 lemons, cut into wedges, to serve Marinade 1 tsp ginger powder,1 tsp ground cumin, 1 tsp dried chilli flakes, 1 tsp ground coriander,1 tsp ground nutmeg, 3 tsp sea salt, 3 garlic cloves, finely chopped, 80 ml vegetable oil, 3 tbsp light soy sauce Marinating time 30 minutes You’ll also need 12 bamboo skewers that have been soaked in water for 20 minutes.

Instructions 1.To make the marinade, combine all the ingredients in a bowl.

2.Place the beef in a large mixing bowl. Add the marinade. Mix well, cover and place in the fridge to marinate for 30 minutes (or overnight, if possible).

3.Thread the beef onto the skewers. Chargrill over medium-high heat for 3 minutes each side. During cooking, baste the beef with the vegetable oil. Sprinkle with chilli flakes and cumin.

4.Serve with lemon wedges.

11 FOOD RECIPE - DESSERT

Honey Lime Chicken Skewers These Honey Lime Chicken Skewers are sizzling with flavor! They’re easy to make and an instant summer hit.

Serves: about 10-12 skewers Ingredients 1Kg boneless, skinless chicken thighs (thighs recommended for tenderness) ¼ cup pure honey ¼ cup brown sugar, packed ¼ cup regular soy sauce 8 cloves garlic, minced 2-3 TB Sriracha hot sauce, depending on desired amount of heat Zest of 1 lime 3 TB freshly squeezed lime juice 1 tsp ground or freshly grated ginger ¼ tsp table salt Other: Oil for cooking, freshly chopped dhania for garnish How to Make It 1.Thoroughly dry chicken with paper towel and pierce with fork throughout. Cut into 1-inch pieces; set aside.

2.In a large bowl, whisk together all remaining ingredients into a well-combined marinade. Reserve ¼ cup of the marinade for later. Add chicken pieces to the bowl of marinade, turning to coat well. Marinade 2-3 hours, turning occasionally to re-coat.

3.Thread marinated chicken onto skewers, discarding any used marinade. Coat grill with oil, heating over medium-high heat until hot. Place skewers on grill and cook until nice grill marks appear and center is no longer pink, approx. 2-3 min/side, basting occasionally with your ¼ cup of reserved marinade.

4.Serve immediately with freshly chopped cilantro for garnish, if desired

12 FOOD STYLING

IncrEdible

Moments .

Food photography doesn’t have to look delicious always at times its about making a statement. lets celebrate more works , you can send your photos on tudishy@gmail.com as we broadcast more remarkable food photography in the nation and stand a chance to be published.

13 FOOD STYLING

Photographer Felix Kavii of dishy magazine

14 CHEF CENTRAL

OPENING THE LID ON Chef Neil McCarthy

HOW LONG HAS PLANET PICNIC BEEN IN BUSINESS? We have been operational for about two weeks (at the time of the interview). I had another place opened a while back, creative kitchen, which was open seven days a week from 6am to 6pm but a change of management saw us replaced by another restaurant so we closed shop. It took me a year and a half to find this gem.

IN YOUR CAREER AS A CHEF, WHICH HAS BEEN YOUR FAVOURITE RESTAURANT SO FAR? I have had a very varied career where I’ve worked as a private chef in Napa Valley California and have opened hotels in Moscow, Russia and the Tribe Hotel; openings are very difficult, even this one has been interesting. If I had to choose my favourite restaurant, I’d have to go with the Tribe Hotel restaurant. It was a nice place to run and I liked it despite it being an hour’s drive from home on my motorbike. I decided to ditch the job after two years but I really enjoyed working there and I liked the people and the job.

DO YOU EVER FIND IT DIFFICULT, BEING A CHEF? I’ve had my moments. I had a motorcycle while I was working at tribe. I got back to work on Valentine’s Day to find that the menu had been done by someone else and none of the prep work had been done. I had the worst nightmare of my life since I had to get a hundred pairs of meals sorted on my day back.

DID YOU MAKE A DECISION TO MOVE AROUND WITH YOUR FAMILY DUE TO YOUR JOB? No, I did not. I built a home here. I wanted my kids to have a life that I didn’t get to have. I moved around a lot as a kid and I wanted to create a stable life for them. I

also wanted them to have a great education which you have here in Kenya.

YOU SEEM LIKE A GUY WHO HAS EXPERIENCED A LOT. ARE THERE DREAMS THAT YOU STILL WANT TO ACHIEVE? Well, my life right now is all about providing a stable life for my kids and doing what makes me happy. I love running this place but other than that, my life is about making sure that my family has a good life. That of course includes my staff because this wouldn’t be this without them so I try and look after all of them as well.

I HAVE HAD BAD EXPERIENCES WITH SOME OF MY FORMER BOSSES BUT YOU RESPECT YOUR EMPLOYEES. Yeah that’s integrity. I’ve done The Landmark Forum part one and two and another course in England which focus on how to be better person and how I can interact better and make better friends.

YOU’VE BEEN MARRIED A WHILE. WHAT’S YOUR SECRET? I would say that most people are always on the sending side of the relationship and that for it to truly work you have to receive just as much as you send. You don’t just send you receive as well. You have to listen in a marriage.

Just when you thought all bosses were the same, enter Chef Neil.

The core of his business is integrity and a view that every human being is a separate entity and has to be treated separately…

15 CHEF CENTRAL

“ONLY THE BEST HAVE A PLACE IN MY KITCHEN”

16 CHEF CRONICLES

TheHot Seat A reality that stems from dreams

When it comes to food, only the best make it to our table. Chebet has a sit down with Chef Rubia to get the low down on his success in the culinary arts…

HOW DID YOU BECOME INTERESTED IN THE PROGRESSIVE ASPECT OF COOKING? THE TECHNOLOGY, THE DIFFERENT TECHNIQUES? I became a chef because I always had a passion for the culinary arts. Growing up with a chef as a father, I used to admire his creative skills and always wanted to emulate him. Culinary arts evolve daily in terms of presentation skills and new ideas of infusing different ingredients. Technology has played a major role in the industry as with the inventions of new machines and kitchen equipments like the rational oven which is a smart vario cooking self programmed oven. Cooking has been simplified as you can prepare more than one dish in the oven, cooked in different ways. As a professional chef, being open minded, exchanging ideas with others and doing lots of research helps me to stay well versed with trending culinary technology and techniques.

WHO WAS YOUR BIGGEST INSPIRATION IN THE KITCHEN WHILE GROWING UP? My father was my biggest inspiration WHAT’S YOUR ADVICE FOR BUDDING CHEFS WANTING TO DEVELOP THEIR COOKING SKILLS I would advise them to have passion, consistency, resilience, discipline, creativity and be open minded ARE THERE TIMES IN YOUR LIFE THAT YOU WANTED TO CALL IT QUITS? WHAT WERE SOME OF THE CHALLENGES? Yes there was a time I was really contemplating on calling it quits. I was pretty new in the industry and I wasn’t used to the long, busy working hours and the job pressure especially on busy seasons when we would do buffets for functions of up to 10,000 people THEY SAY THE TOUGHEST TIMES END UP DEFINING YOU? DOES IT RELATE TO YOU AND YOUR CULINARY JOURNEY? Yes it does. I was privileged to work with a cruise ship company in Miami Florida for a couple of years; that was the defining point of my professional life. I would work for 16 hours in a day to feed almost 4 thousand guests everyday for breakfast, lunch and dinner. Also working with people from different parts of the world

“

Dreams do come true. For Chef Rubia, the culinary arts have always held an inescapable appeal.

Read on to find out what motivated him to pursue his dream and the challenges that he has overcome to stand among the best.

17 CHEF CRONICLES was a challenge in terms of language barrier, different beliefs, food, culture, ways of thinking and also how they relate with other people from different parts of the world.

This is where I learnt the biggest lessons and also worked with different well renowned chefs that I learnt a lot from regarding the culinary profession TO BE A SUCCESSFUL CHEF YOU NEED TO THRIVE UNDER PRESSURE. WHAT ARE YOUR THOUGHTS ON THIS? Yes you do. Our profession comes with its own huddles, just like any other, and mostly pressure in terms of work load and punctuality for meeting deadlines. As a chef, you need to have gone through this and have worked in a couple of different kitchens so that you can be in a position to take charge and lead your team members by example TO BE A SUCCESSFUL CHEF YOU NEED TO THRIVE UNDER PRESSURE. WHAT ARE YOUR THOUGHTS ON THIS? I Yes you do. Our profession comes with its own huddles, just like any other, and mostly pressure in terms of work load and punctuality for meeting deadlines. As a chef, you need to have gone through this and have worked in a couple of different kitchens so that you can be in a position to take charge and lead your team members by example MORE AND MORE WE HAVE SEEN NEW BREEDS OF CHEFS POPPING UP. WHO ARE SOME THAT HAVE GOTTEN YOUR ATTENTION LOCALLY AND INTERNATIONALLY? Dennis Angani and Rose Soula are doing a great job locally.

International I would say, Dieuveil Malonga, Chef Binta and Roble Ali. IT’S A HIGH-PRESSURE INDUSTRY AND I AM SURE THERE’S A HEALTH COST TO RUNNING ON ADRENALINE. HOW DO YOU UNWIND AFTER A BUSY DAY AT WORK? I like to kick it back by reading novels, travelling, movies and music and mostly socializing ON THE FLIPSIDE, IF YOU COULD ONLY EAT ONE CUISINE FOR THE REST OF YOUR LIFE WHAT COULD IT BE? Kenyan cuisine,for sure. Keeping it local and promoting our own cuisine WHAT IS THAT SPICE YOU CAN’T LIVE WITHOUT? Suya, it’s a mix of spices from West Africa LASTLY, YOU ARE ONLY AS GOOD AS YOUR LAST MEAL, THOUGHTS? As a chef, one needs to be open minded and research a lot as culinary trends keep on changing every time.

This will make you stay relevant to the profession and sharpen your skills to the max.

We’re HIRING for our advertising sales team Work with the friendliest people in the business Sell to the coolest brands in the industry Send your CV to Info@dishymagazine.com

18 MAMA NITILIE

Biriyani

19 MAMA NITILIE

BIRIANI YA KUKU NA MAYAI

Karibuni wadau, Karibuni tena kwenye kipindi kingine cha mapishi yangu, mama nitilie.

Hapa nitakupa ricipe mingi na jinsi ya matayarisho yake , kwa njia rahisi tena ya kufaana. Si mapochopocho, si mlo mku... usibanduke katu, rai kaa kitako tutie ndani pamoja. Usiogope kusisitiza mama nitilie.

Leo tunapotanza mkeka kwenye veranda tunajiadaa , mlo wa kusisimua. Huku kwetu pwani, Kila wanabara wanapokuja lazima waijaribu na harusini ni lazima tuile . Pepeta jiko tayari kutayarisha Biriyani ya Kuku na Mayai

VINAVYOHITAJIKA: Vinavyohitajika: Kuku Mchele Mayai ya kuchemshwa Kitunguu Saumu na tangawizi Maziwa mala au mtindi wa wazi(plain youghurt) Nyanya zilizo sagwa Nyanya ya mkebe Mafuta ya uto Rangi ya viazi(food colour) Dawa ya pilau nzima nzima Papai bichi au caroti Chumvi NAMNA YA KUTAYARISHA 1.Weka maji ya mchele yachemke, 2.Tia chumvi na mafuta Kisha subiri itokote Alafu weka mchele.

3.Wali wako usije ukaiva kabisa. Kisha mimina maji yote na uya mwage kwenye kichujio 4.Nyunyiza mchanganiko wa rangi na maji kwenye ule wali 5.Kisha funika na moto wa mkaa juu au waeza ukatia ndani ya oven kwa nusu saa JINSI YA KUTAYARISHA ROJO 1.Kwenye kikaango, weka mafuta yapate moto Kisha Kaanga vitunguu mpaka ziwe rangi ya dhahabu 2.Weka kando 3.Kwenye sufuria tofauti, weka kuku,tia mala na mchanganiko wa papaya iliyo sagwa,nyanya iliyo sagwa,na nyanya ya mkebe 4.Subiri itokote kidogo Alafu weka viungo,(dawa ya pilau nzima nzima )na garam masala,jeera iwe kwa wingi,(yakusagwa na nzima) saumu na tangawizi iliyopondwa 5.Mimina Yale mafuta uliyo kaangia vitungu kwenye ule mchanganiko 6.Kisha weka chumvi ipate ladha nzuri 7.Funika na usubiri itokote kwenye moto uliopunguzwa (low cooking heat) 8.Rojo likisha iva,weka vitungu ulizo kaanga,koroga Kisha Weka mayai yaliyo shambuliwa(peeled eggs) Chakula chako kiko tayari kuliwa , Teremsha na juice baridi ya sharbati

20 UNSULLIED

Greatness, in its Element

“

To understand why Planet Picnic is such a special place fully deserving of this space you have to understand humanity and recognize what its core is.

Eros and agape… In this generation of little to no human interaction, the two seemingly get confusing; depending on personality. Extroverts genuinely love people so they mostly are interested in people; where you last ate, what your meal was like, what you had to drink after, who drove you home or how you find life

Humanity at its core… Wawira dissects her visit to Planet Picnic and finds a core of principles that she can only equate to humanity? What does this mean? Let’s find out… now and people in general. They throw in a couple of jokes and compliments and you are hooked. Instant gratification sets most people in the wrong side of this conversation. You think he’s hitting on you when really he was just making light conversation looking for pointers to bounce off because he lives life and loves people and feeds off of energy.

21 UNSULLIED

Leslie, my bestie (a size 2 I think), is the opposite of this. She sits in her study / home office in their two bedroom apartment, which I swear would cost way less in any other neighborhood but we are not here to talk about her frivolous spending nature or possible racially misplaced tendencies because birds of a feather… She sits, reads mostly fanfic of altered sexual politics and writes. And it all happens in our oh-so-leafy, cow- dung- smelling, bird-chirping-mornings suburb, Karen. Things only possibly Ciakago our farm guy in a place called Karimaræ, Embu, experiences. You see, this girl can talk your ear off and knows a lot of information; some of which I deem useless and some well, I’ll let you be the judge.

22 UNSULLIED

We feel eros and agape. It’s these intense emotions towards food that probably have us confused at times. We eat food; it is our ‘friend’. Then again she is a size 2 while I’m a size 10. Call me dumb, but we still eat together; her more than me but we do eat. Our dates are always in restaurants or at her house when they are having dinner parties or just casual nights. I need me a man that can cook like hers does; a man who brings German sausages and exotic spices home when he returns from his trips. Siiigghhh... Lord, hear me now.

Planet Picnic (located in Karen at Karen connections just opposite the vice president’s house), not German but more of a Victorian classic come midtown pub feel 66 seated. From the tent that covers the sides and the light wood vanished tables to the seats with vibrant blue cushions that warm it all up. For the sake of my generation, the lighting is perfect and they do not sell fresh water, it’s free.

Feels like home. Leslie loves this place and connects with the staff better than most.

The owner Neil McCarthy , beautiful grey blue eyes, values humanity he also believes in if you live by the 10 commandments then you are bound to live clean and well. He also understands that some times shit happens to good people and that’s life but that still doesn’t stop him from living by certain principles. He says he is not perfect but tries to be his best to people; treats them with respect and some amount or level of love. Like I said, humanity.

23 UNSULLIED

His staff constitutes of people who have worked for him before namely his driver, his house managers and previous chef’s that he groomed when he still worked at the Tribe and Creative Kitchen. He was the first executive chef of the Tribe (read his interview in this issue). To me this is how greatness should be quantified. We come here for the large portions of food, from their deliciously creamy carbonara to that seriously mouthwatering can’t-have-enough pack-me-another-plate in a doggy bag Chicken paneer which is made of the chicken breast stuffed with garlic butter coated in breadcrumbs and served with mushroom sauce. Hungry yet? Well I’m full, but I still want more. Leslie decides to tell me “make sure your right nostril is clear for better digestion. If it isn’t clear lean to the left or even recline or lay down on your left side to help the digestion thing start to happen.”

Where in God’s name am I laying down in a restaurant????

24 KIBANDASKI

“

Calling all matumbo fans…

There’s a new joint in town that you just have to try.

Kibandanski Chronicles…

I

t was one of those freezing wintery afternoons here in Nairobi. The clouds were grey and, according to my phone, temperatures were at 17℃. This is the kind of weather where you can’t tell whether it’s lunch time or not without looking at your watch. It being a grey day, I had a craving for something spicy. Felo immediately knew the place to go to. So we weaved through the CBD traffic and headed along Moi Avenue towards Globe roundabout.

On slip road, just before you get to the roundabout, there are a couple stalls (all painted in the unmistakable green and yellow City council colours). Each stall has tents just outside next to the pedestrian footpath. A couple of men, each dressed in not-so-white overalls, were standing next to the stalls they were representing. Immediately upon seeing us they each tried to persuade us to dine at their stall. We needed no P.R guy to tell us where we were headed. The 2nd stall was our lunch haven today.

There are four white tables, each with a bench on one side. The place is small and the tables are squeezed in and that leaves some space in the middle which acts as a passageway. The main structure of the stall is where the food magic happens. On it is a colourful printed menu; though once white, it is now covered with the dark stains of soot. In the menu, and also hung above the stall, were some white laminated papers with Matumbo 100/- written on them.

“Sasa hapa ndio Kwa Simo. This place makes the best matumbo in town.” Felo told me. Being a huge matumbo fan myself, I doubted that the Matumbo here could beat the various others I had tasted on my Nairobi escapades.

Simo, dressed in one of those white lab-coats, has a rugby shaped head and a gap between his front teeth. He asked us what we’d have; a plate of matumbo and ugali each.

What else would we have? Some guy seated on the table opposite ours just shouted ‘niletee ile ya kawaida” and this made us sort of jealous. Felo was a regular here and he admitted that he wanted to be able to order ile ya kawaida

someday. The place was not full as we had not come at the peak hours but everyone who was there had a hint of matumbo on their plate. At Kwa Simo you just have to eat matumbo.

We washed our hands at those mabati tanks that have a chimney on top. If you’re a kibandanski guy, you know these things. The green liquid soap was in what was once a plastic soda bottle (Cheers to recycling).

The matumbo came in one plate with some Sukumawiki on the side and the ugali in another. I almost felt insulted for being served ugali with a spoon. It gives me chills that people eat ugali with a spoon. I asked for pilipili as I put aside the spoon, sipping on some of the extra soup in the matumbo, and then dug in. I didn’t want to admit it but this here was no ordinary matumbo. The spicing was just right.

I could even taste the salt and royco used. This was not normal and, considering the fact that I’m a matumbo guy, I wondered how I had just now come to know of kwa Simo.

The fact that Kwa Simo is just next to the road makes it more awesome. It gives you the feeling that you’re eating in the open despite being in a closed area. Eating and being able to see cars and random people walking must be their secret recipe. It makes the matumbo taste even better. If you don’t want people to see you not ‘fine dining’ after stating that you live in some posh area, this here isn’t your hideout.

We finished eating and, since we were waiting for Allan, Felo’s “utakunywa chai?” was well timed. Who can say no to chai after that matumbo? Plus the July ‘winter’ weather is just chai friendly. Simo uses the buy goods and services payment option and the sticker is on the soot covered main menu.

Confirmed you have sent 250 to Simon Mbugua.

Five minutes later Allan came and we left, debating on what the right name for the mabati tanks where you wash your hands is. Do you know?

25 DOPE CONVERSATION

dope

with Edna Mwikali

conversation

T

oday our dope conversation comes from pastry lover Edna Mwikali who takes us through a morning breakfast treat of Soft, light, fluffy and easy to make Glazed Donuts, as she explores the love and ease of AAJAB FLOUR in making such a Dishy dish. Ready your taste buds as she takes us through her style of preparation and feel free to get involved in our conversation as we learn more ways of doing the same and more tricks to employ while making your breakfast treat.

RECIPE Home-made Glazed banana Donuts. Easy breakfast treat to have with some juice or tea.

INGREDIENTS Flour Yeast 1 egg Warm milk Sugar Pinch of salt Âź cup oil or margarine ***I measure with my eyes METHODOLOGY 1.Mix to make a soft dough and cover with a wet clean kitchen cloth and put in a warm place for 1 hour 2.After 1 hour roll the dough out and make shapes with a cup or glass. If you have the metallic cup the better 3.Use a water bottle to cut out the middle part.

4.Fry -Feel free to dust them with sugar, they’re delicious either way

26 WEAPON OF TRADE

This, my friends, is a kitchen haven as it is more of a portable cooker wich is also very easy to use. Imagine saving 5 minutes daily, well the Red copper 5 minute chef is the key to quickly making scrumptious meals be it burgers, omlettes , pizza or desserts… It’s perfect for anyone looking to quickly and easily make a meal as one simply fills the chamber with the ingredients, closes the lid and leaves the 5-Minute Chef to its job.

The Red Copper 5-Minute is small enough for virtually any kitchen counter and you don’t have to regulate the temperature; simply plug into the mains and go. It’s indeed a MUST have because the electronic meal maker makes home cooked meals fast.

27 WEAPON OF TRADE

ANOVA PRECISION COOKER

Features •Nonstick, scratch-resistant surface •Cooks food evenly with its top and bottom plates both being heated surfaces.

•Copper infused ceramic cookware makes it not only look good but easy to clean as well.

•Includes 5 Minute Chef, recipe guide, and spatula

28 WINE AFTER WINE

I'M HAPPY, IF YOU’RE HAPPY…

“

Let’s talk relationships. Well not exactly relationships, situationships. Better yet, let’s join Grace on one of her girls only afternoons and see how her story unfolds…

Some relationships come to existence just to fulfil the human need for company. They are situational and haphazard at best. Let’s call them ‘Situationships’ for now... Classy (not trashy) and a bit sassy, Grace Kama has everything; everything except that singular component, closure. I’m not talking about sexual intimacy, no. She has enough of that to go around. I’m speaking from an emotional view point…

It was almost 3 p.m. when she finished checking out her new store ‘Bliss’ and got a missed call from ‘him’. How did she even forget her iPhone in the car? It was her lifeline.

“Let’s hear what he has to say at least,” she said, putting her key in the ignition and shutting the car door. Five rings...nothing. Another missed call. Anyway, plans for the store’s launch were already in place, this coming Friday. All her friends had promised to avail themselves. Plus she had only invited her Rwandese friends. She hadn’t seen them in a while so she was stoked up to see them, if anything.

She was still holding her phone when a thought crossed her mind, the girls. Her long gelled index finger hit the call button on her bess, Shay. “Babe, where you at?” followed by, “Meet up at our usual? Tell the girls”. It was a beautiful Saturday afternoon and she had missed the girls, they had some catching up to do. Amadiva Beauty was only 30 minutes away but she wouldn’t dare walk in her seven inch primadonna pink lace-up heels. She touched up her Schiap lipstick and drove off the parking lot in her Lexus ES. Grace was the first to get there, so she ordered a cocktail and sat by the sun loungers in anticipation. No later than 15 minutes later, a 2017 Cadillac XT5 rolled into the driveway and parked two cars across from her. All four doors opened in perfect synchronicity (you should have seen how they got out). Shay in white, Brenda in red, Ashley in orange and Cate in green, with a Belaire Rose in hand.

Grace was in the sexiest shade of blue. They all huddled up screaming and jumping with excitement.

So they went in for their weekly spa appointment in robes and Gucci slides, sipping from their flutes.

“How are things with Trevor?” she knew the question was directed at her.

The masseuse’s hands dug into a tight knot on her shoulder and she moaned, relishing the feeling.

“You know, still the same. I don’t know.” It was true. She had no idea how things were between her and Trevor. Didn’t even know what they were.

Cate turned to face her, “What do you mean you don’t know? Si you guys have been sleeping together for 3 months now?”

“Yes, but... I just don’t know. He’s never mentioned anything about us dating and you know, I’m cool if he’s cool. I think,” her voice was shaky.

“Cool if he’s cool? Girl, I know you’re not.” Shay knew her too well. “Okay maybe I’m not, but I don’t want to come off as needy or clingy. He’s not like that.” He wasn’t the dramatic type.

“Well, you should at least ask what he wants with you. You should also know what you want with him too and leave, if you need to,” added Brenda.

Ashley wasn’t going to be left out, “I straightened things out with Calvin and I’m glad I did. No unspoken words between us.”

Grace downed her champagne as they went for their manicures and pedicures. She was definitely going to call him back tonight.

29

WINE WITH WINE

FAITHFULL SIDECHICKS:

RULE NUMBER ONE: YOU’RE NUMBER TWO

There’re rules to being the side chick. Rule number one: you’re number two. Who ever said a relationship is only fit for two people and haven’t you ever heard the phrase “sharing is caring”? Meet Veronica, everyone calls her ‘Vero’ though. We’ve been besties for as long as I can remember. We live together, go out together, shave each other’s legs, heck, we practically do everything together. Every Friday is spent anywhere but at home. I’m older than her with a measly two years but she’s more mature. Honestly, she scares me sometimes. This Friday we’ll be going to Nakuru. Who doesn’t like Naks though? Anyway, Vero, Ashley, Carol and I got tickets to the Koroga Festival thanks to a couple jama’s of mine. Okay, it’s particularly because Mike wants Vero. He’s always wanted her and he’s hoping to see her. Vero on the other hand though… I don’t get her.

She’s been acting weird lately, staying out with Frank, her ‘guy’. He’d call her in the middle of the night asking to meet up, have a drink or if he probably wants to hit it in the morning and I’m telling you, everything is just fast forward. Yesterday, she woke me up at 2 in the a.m asking which dress apparently screams ‘saint with the lips of a sinner’. What does that even mean? Sometimes she literally goes out of her way to impress him. She woke sleepy Uber guys up, commuting from Roysambu to Ngong Road... Which reminds me, last week was my 25th birthday. So a bunch of my friends and I decided to go clubbing in Langata and she asked if she could bring a plus one. I told her to go for it, and guess whose arm she hung on all night? Frank, of course. They make a cute couple, I hate to admit, but I think she’s overly hung up on the guy. Ama? I mean, the guy is obviously married and we both know it, but none of that bothers her. Not in the least. He says ‘jump’ and she asks ‘how high’? You get me? Like, what does she see in him? She treats Frank like he’s some sort of god or remote control. If you were Vero, how would you save Frank’s number on your phone? I’d probably do ‘Side N’ or ‘Frankie (with an emoji)’. I’d just put some incognito name...lol. Our dear Veronica here though calls him, ‘Love’ with a huge red heart emoji.

His ringtone is even special and different from the rest of us, her other contacts. Why don’t I get a special

“

ringtone though? Whenever we’re hanging out with the two ‘love birds’ and the wife calls Frank, Vero legit becomes another person. She never speaks when he’s on the phone, never interrupts when he’s with his ‘boys’, never orders for herself, never receives any of her calls around him, never touches his phone, always ignores his flirting with other girls, never pays the bill, has access to all his ATM cards but wouldn’t spend a dime without his permission, doesn’t question anything he does and never ever, ever calls him anything but his name in public. Oh, and whenever he wants to see her, it’s a done deal, no questions asked. I personally wouldn’t let the guy I’m out with flirt with any other girl and if we’re seriously dating, every phone call is on speaker mode. I’m not even kidding.

How do we help Vero? She’s unhappy, for sure, but I think there’s something about being buttered and faithfulness. Like two peas in a pod. I wouldn’t blame Frank for wanting to flaunt Veronica, I mean, you should see her. He gets her different gowns for different events and she’s never failed him. She’s always on the shot gun seat unless there’s someone more important than her in the car. Funny thing though, she’d never hate him or get angry with him.

She knows what she’s gotten herself into though and she’s oddly okay with it, like a broken record put on replay.

1.Rule number one, you’re number two…

2.See that guy seated in the corner? See the girl net to him? Noticffe his arm draped on her shoulder. Notice how she doesn’t flinch as he flirts with the waitress. Let me tell you her story…

30 FINE DINING

Blissfull Views

“

Take a

Take a Tour of the Nairobi skyline as you indulge your taste buds in orgasmic flavours. Winnie takes us through her experience at this Swiss masterpiece…

Ever been to a rotating restaurant before? Maybe you should try The View Restaurant at the Mövenpick Hotel. Given its name, this restaurant offers you a panoramic 360-degree view of Nairobi City in 80 minutes, it being located on the 27th floor.

Here, you’re bound to enjoy a variety of traditional Swiss specialties such as cheese fondues and veal zurichoise. What’s that you ask? Believe me, I had no idea.

There’s only one way to find out though, book your table. The last time my cousin Beth and I were there, she wouldn’t shut up about how we were constantly ‘moving’. At first, I didn’t notice how disoriented I was. I soon started seeing how the skyline view kept changing and I eventually got settled. It gives you a contraband feeling, a rush of adrenaline. I, for one, was thrilled.

Their chefs, Maîtres Glaciers, use extraordinary and unique flavours that are natural, making it a work of art. For the starter, we had basil and grissini plus onion and bacon tart with crème fraiche. The onions were thinly sliced and covered in pastry, keep digging and you find bacon in the middle, like subtly hidden treasure presenting itself to you. The Mövenpick cuisine is almost entirely based on gastronomy, no wonder it’s out of this world (pun intended). I was seeing Upper hill when we finished our appetiser and Beth beckoned for the main course. She ordered the popular loin steak and I had roasted cherry tomatoes instead, since I’m a vegetarian. Beth knew that but she deliberately savoured every bite of the strip of steak lying seductively on her plate.

31 FINE DINEING

The juice was oozing from it. It was simply begging to be devoured. Watching her eat was just the same as having it myself, thanks to her facial features mirroring my own. It was 5pm when the Times Tower was in sight and our plates were out of sight. The restaurant’s hospitality and Swiss-like attention to detail made their services effortless, meticulous and profound. For dessert, Beth had their ice cream, I remember her eyes crossing when she took her first bite and I’m 100% sure it had everything to do with the refined authentic taste and creaminess of it.

Their sorbets too are extremely smooth since they contain a high content of natural fruit puree. I can attest to that after having almond savarin with a raspberry sorbet. At The View, you’ll get both a Swiss and regional cuisine fusion, they blend so perfectly, leaving your taste buds lustrous for another go at it. Owing to the World Chocolate Day celebrations, they provide ‘Chocolate Hour’ for all the Swiss chocolate lovers out there. Stop by on Saturday from 3-4pm and enjoy their chocolate with panoramic views of the beauty that is Nairobi. Swiss is pure bliss!

32 PERFECT PAIR

33 PERFECT PAIR

Guinness Beer x

Battered Onion Rings Crispy Guinness beer battered onion rings with mustard dip and seasoned with fresh rosemary are just a perfect pair. If I could take three things to a desert island, my list would probably be an onion, flour and some oil. This beer battered onion rings will give anyone a serious veggie crush. They are perfect to sit in place of French fries when eating out.

We all love them big and crispy, and especially when seasoned well with lots of salt and the onion separates when you bite into it. Making onion rings isn’t that difficult but preparation is key. We’ve tried using many light beers and that didnt turn out well, with GUINNESS we get a deep, dark brown batter and the flavor really came through.

Ingredients

•1.5ltrs of oil f•2 large onions •1 cup all-purpose flour •2 teaspoons fresh rosemary chopped finely •1/2 teaspoon garlic powder •1 teaspoon paprika •1/4 teaspoon salt •1/4 teaspoon cracked black pepper •500ml Guinness beer

Instructions

1.Heat the oil to 365 degrees over a medium heat, in a pan at least 3 inches deep.

2.In a bowl, whisk together the flour, rosemary, garlic, paprika, salt and pepper.

don’t overcrowd or they may stick together.

7.Cook the onion rings for about 1-2 minutes each side or until golden brown.

3.Peel the onions and slice into thick rings.

Set the smaller inner rings to the side in case you don’t want to use them.

8.Transfer the cooked rings to the paper towel and let them drain for a few minutes.

4.Add the beer to the flour mixture and whisk until all of the lumps have disappeared. It should have the consistency of pancake batter.

9.Season them with some more salt and rosemary if desired.

5.Have a baking tray beside your pan lined with paper towel.

•60ml mayonnaise •2 tablespoons mustard (your choice) •1 teaspoon Guinness Whisk together the mayonnaise, mustard and Guinness beer. Season with a little black pepper and set aside.

Ps. Don’t settle for using a tasteless light beer, use GUINNESS.

6.Once the oil is at the correct temperature, dip one ring at a time into the batter shaking off the excess. Then gently drop the onion ring into the oil and repeat until you have no more room left in the pan.

For The Dip

34 WONDER BASKET

WONDER BASKET WITH Jacquie Mwai

The food photography industry in Kenya has just begun its intensive growth phase. As such not many people can view it as a safe career choice. Enter Jacquie Mwai, a Kenyan based food photographer who loves the challenge of finding art in food. She is also a travel enthusiast and has an unhealthy superhero movie obsession.

She has curved out a niche of this emerging market for herself and had this to say…

3.How do you like your cheese?

I love my cheese grilled.

1.What does the life of a food photographer entail?

Flexibility is a major requirement in my line of work. I get to work with different Restaurants, Foodies and major players in the food industry. I prefer to do 2 days of shooting and 2 days of editing in a week. The best part of my job is sharing the excitement and love for food with those who create these beautiful dishes.

2.Do you like cheese? If so, what is your favorite one?

I really don’t mind cheese. I do love me some Parmesan.

4.How often does cheese feature in your business?

Cheese is usually featured when I get to photograph pasta dishes, pizzas and burgers.

5.What’s your preferred cheese pairing?

I’d have to go with goat cheese and apples.

6.What’s your go to wine when having cheese?

My favorite wine has to be Echo Falls California Red wine which I love to pair with pasta bolognese with a lot of Parmesan cheese shaved over it.

7.What’s your go to spicy yet cheesy meal?

I must say I do love nachos with cheddar cheese, green onions,salsa, sour cream and jalapeños and a dash of green chilies.

“

What does the wonder basket have in store for us this time? Join food photographer Jacquie Mwai as she relates her “cheesy” tale.

35 ADVERTORIAL

DON

THE

36 THE DON

“

Still think the only way to take tequila is with a wedge of lime and salt? You’re wrong. There’s no reason to chug a drink you’ve paid for plus the flavor is wasted when you do…

Don Julio is tequila that is made from 100% agave.

This makes it a premium quality drink; a drink to enjoy slowly by the fireplace after a hard day’s work. Alexander Kativa, Kenya’s Reserve brand ambassador for EABL, had this to say about the premium drink…

WOULD YOU MIND TELLING US A BIT ABOUT YOUR BRAND: DON JULIO. Tequila, in general, is a spirit from Mexico that is made from a plant called the blue agave. There are many brands out there but we have, as part of our reserve portfolio, a stand out brand named after its founding father Don Julio. This man’s story is fascinating. To me it speaks of a passionate person that went out of his way to do something right. Before Don Julio, tequila was a peasant’s drink and wasn’t deemed fit to be put on top of the table.

Don Julio Gonzales was able to get a loan from a rich man and take his time to perfect the process of tequila making – he is an innovator that improved even the way the plant was cultivated to grow bigger plants thus more yield and eventually improved processes at the distillery to come up with a spirit that has been accepted widely in its home country as the number one consumed premium tequila

37 THE DON

TEQUILA IS CURRENTLY, IN THE KENYAN MARKET, A “LET’S DO SOME SHOTS” SORT OF DRINK BUT DON JULIO LOOKS LIKE A LAID BACK, SUCCESSFUL-BUSINESS-MEETING VICTORY DRINK. HOW DO YOU INTEND TO CHANGE PERCEPTION OF TEQUILA FROM THE ULTIMATE PARTY STARTER TO THE DRINK OF AFFLUENCE IN THE MINDS OF YOUR TARGET MARKET? Tequila is like that in most parts of the world perhaps, with an exception of its home continent. It’s consumed as a ‘by the way drink’ and is usually not a big percentage of what most people consume.

Education is the key when it comes to such brands. Any opportunity to demystify the many ‘rituals’ around this spirit will help push Don Julio Consumption; for example the lime and salt myth. I assure you that this is not the case and tequila is a ‘sippable’ sprit just like scotch or gin. Feel free to pour a measure over ice or with grapefruit juice. There is no sense in chugging anything that you’ve paid for. Let your taste buds savor the flavor as that is the main reason why you order drink A over drink B – flavor. We have had many consumer interactions and have recorded conversions. The more people continue to know about how much care and regulation is put into the production tequila the more they will dissociate it from being a by the way drink.

DO YOU THINK THE BRAND HAS ACHIEVED ITS GROWTH EXPECTATIONS IN THE KENYAN MARKET OR CAN WE EXPECT MUCH GRANDER GROWTH SPURTS? Don Julio has over achieved and will continue to surpass its targets. This is both from our efforts at EABL and market transformation through the current consumption trends. People care about what they drink today and are looking for the next best thing – colored cocktails in humongous glasses, salt and lime and layered shots are a thing of the past. It’s the cocktails that the bartenders are making today, the amazing spaces that are being designed as today’s pubs or restaurants that will play a big part in its expected growth. It’s a simple case of fitting into a market that’s gravitating towards the best beverage experiences and that’s where Don Julio plays – luxury at its finest.

38 DRINKS RECIPIE

Bloody maria Tired of the same boring Bloody Mary that you’ve had a million times? Swap out that tired old vodka for peppery, blanco tequila to make a Bloody Maria. The Bloody Mary’s south-ofthe-border cousin doesn’t have any problems assaulting your palate and kicking you right in the teeth with its bold flavors.

The agave spirit’s savory and green flavors mesh perfectly with the tomato and spices of the Bloody, but you can really align all of the drink’s ingredients by swapping in different hot sauces and spices to match the tequila.

Bloody Maria a bolder fresh flavor than the standard Bloody Mary addition of horseradish.

The finishing touch is a hot and salted tamarind stick, a spicy childhood treat to go in your spicy adulthood treat.

Instructions 1.Add all ingredients (save for the garnishes) into a shaker ,muddle the jalapeño and Shake.

2.All the flavor is in the nitty gritty of the drink so there is no need to strain after shaking. Simply pour the drink into a highball glass.

3.Add a dash more of chili lime salt to the top of the drink and garnish with the tamarind candy stick and the lime and lemon wedges.

(The candy is an optional addition to the drink, but we guarantee it’s way better than a fried chicken or a hamburger skewered above your drink)

ingredients Ingredients •60 ml of Don Julio Tequila •120 ml of Tomato Juice •1 Jalapeño •2 pinches Tajin Seasoning •15 ml of Lemon Juice •15 ml of Lime Juice •4 dashes Tabasco Sauce •2 dashes Tapatio Hot Sauce •4 dashes Worcestershire Sauce •Lime Wedge •Lemon Wedge (For Garnish) •Hot and Salted Tamarind Stick, For Garnish (Optional)

SPICY MANGO SHOTS

Ingredients 60ml Don Julio Tequila 30ml Lime Juice 90ml Mango Puree Rim: Tajín Powder Garnish: Lime wedge

Method 1. Rim the edge of shot glass using a lime wedge and Tajín powder.

2. In a shaking glass with ice combine tequila, lime juice, and mango puree and shake well.

3. Drizzle Sriracha hot sauce in the base of your rimmed shot glass and strain mix over.

4. Garnish with a lime wedge.

39 DRINKS RECIPIE

40 DRINKS RECIPIE

Black and Ginger Spiced rum is delicious on its own, but it is also a flavorful concoction added to many popular cocktails like the frozen strawberry daiquiri and summer drink recipes like pina colada, hurricanes and Caribbean rum punch

Ingredients •50ml. Captain Morgan Black Spiced Rum •50ml. Fresh lime juice •50ml. Ginger Ale •3 Lime Slices

Method 1.Add Captain morgan Black Spiced Rum and Lime Juice into a tankard filled with ice cubes.

2.Top the tankard with ginger ale and stir 3.Garnish with lime slice Avoid top-ups (It’s easier to keep track of your drinks if you know how many full glasses you’re drinking)

41 DRINKS RECIPIE

42 JUST BOOZE

TAXI TO RHUMBA Betsy was having her paintwork done so I had an opportunity to finally use the taxi app on my phone. The taxi arrived in a record five minutes; a grey Toyota Caldina. The driver, identified as Kevin, didn’t look like a Kevin. I found it odd that he wore glasses; a first for any taxi guy or Kevin I had met before.

Our ride begun and upon seeing that I was not one of those talkative clients, decided to play some music.

I was silently hoping and praying for Macha to get Betsy’s paintwork right as I took in the rainy view of Langata Road while listening to the car’s almost silently purring engine. As such, the music caught me by surprise. Fally Ipupa’s - La Vie Est Belle was playing. The driver saw me nodding my head in what he thought to be approval and I saw him smile via the rear view mirror.

After a moment’s contemplation, I told him to drop me off at Pittstop Grills. The guy looked confused and sad. Sad because he would now have to settle for a lower fee and confused because he thought my nodding meant that I was enjoying the drive. I can’t be held liable for the change; he just wasn’t playing the Rhumba right. His equaliser was horrible and the volume was too loud. This and I am a sucker for the classics. His car didn’t deserve the honour of playing such divine music.

“

Has a taxi ride ever made you re-evaluate your decisions? Let’s see how Wasps turns his night around, all thanks to a fateful taxi ride……

I hadn’t been to Pittstop Grills’ Rhumba Nights for a while. As such, I was a bit nostalgic as I made my way through the not yet crowded establishment. The music was not yet on full blast as the live band was still polishing up on what they hoped would be one of those epic nights. I sat on the counter and the lady looked at me with one of those ‘you look familiar’ faces. I wanted to have Captain Morgan rum but it wouldn’t feel right so I settled for a plain beer; you don’t listen to Rhumba drinking anything but beer.

A Congolese couple sat at the table just behind me.

I couldn’t help but notice them because they clearly wanted to be noticed. The man had a beard that rivalled Harden’s, with mine a distant third. He had two gold chains around his neck and a tyranny of gold rings all over his fingers. He was dressed in a leather jacket and kept his sunglasses on. The leather belt he had on caught my eye due to it having some shinny jewellery on it. The lady was not pretty but she could draw stares passing by. Her make up looked like it had been slathered on layer after layer just to hide her natural skin tone. She wore a dress that accentuated her voluptuous figure. Her knuckles were black; in defiance to her many bleaching attempts. Looking like an animated doll did not, however, stop her from feeling like she owned the world; as was evidenced by the confident and sensual aura oozing off of her.

Though conversing in the unpolished Swahili that they normally have, they reinforced my choice of drink by ordering beer for themselves; you don’t listen to Rhumba while drinking anything other than beer.

The guy caught me staring at them and I raised my beer in acknowledgment to which he shouted “I see you brother.”

The band was now playing Madilu System’s Ya Jean; definitely a classic…

43 ADVERTORIAL

The spices... lets rooaar!

44 ADVERTORIAL

The 7 wonders “

When you hear the word wonder, what comes to mind? Well, we have seven of these Wonders mixed and ready for your delight…

It can be argued that a well-crafted, top-shelf libation makes socialising better; not just better, pleasurable. What better way to socialise than with theAnd 7 wonders of Number 7? These cocktails right here will not only give you wings to fly but also broaden your perspective. Long Island, Mojito, Margarita, Pina Colada andTequila sunrise, just to name a few. Number 7 Lion have a wide array of cocktails blended by one of the finest Mixologists in the country. Add in their killer ambiance and the mood is right and chilled to kick off your session at Unga House, ground floor where Number 7 lion is located. Their signature cocktail , ‘The Number 7 Lion’ has no comparison and guarantees that you get value for your money. Well, just remember When you’re drinking the cocktails, the cocktails are getting drunk too. This has been tried, tested and confirmed. Come claim your dishy cocktail if ‘proven’ otherwise.

45 ADVERTORIAL

of number 7 Sam

The mixologist

46 DISHY STAR

TUNING IN WITH ANTO NEO SOUL .

1.Give us a sneak peek into Anto Neosoul right now.

Right now I’m focused on pioneering the SOUL REGGAE movement; using my style of reggae to remix boundaries and direct our narratives, tell our stories and actively showcase our community from our perspective. I’m using music to tell our stories, our own way and I’m currently working on a reggae E.P 2.In your career as an entertainer, what would you say has been your most contributing motivator?

I’m most motivated by my past. I come from the slums of Kawangware and making it to where I am is a constant reminder that I do this not just for me but for the youth who need hope and look up to me for hope. I am motivated by the power that music has to elevate the lives and hearts of the youth 3.What is an all-out weekend like for you?

A polite starter and dinner at Talisman with a bottle of wine, then turn up at Alchemist. Enjoy a concert or support a Kenyan play, then party as I play board games at Number 7, Unga House. Then finally get over my hangover with a Big Square full breakfast.

4.What do you do to give back to the community?

I teach. Any opportunity I get to teach the youth about skills that better their lives, I’m there.

My band and I also perform at charity events donating our time and skills to worthy

We all know who Anto Neosoul is. Be it from TV shows or from his music. He has made a point to give his all in his work but still sets aside time to give back to humanity. Let’s tune in and see what he had to say…

causes.

5.What are your thoughts on mentorship? Are you involved in it?

I’m involved in mentorship for the youth in partnership with Somaconnect where I use my advertising, television, radio and creative experience to mentor and teach our youth. Mentorship is very important as it’s an affirmation to our youth that we care and that we believe in their dreams. We must share experience based information to better equip them with the tools they need to handle their own and experiences and to set their expectations.

6.Which has been your best performance so far?

I have had a very busy year performing on stage and March 3rd remains a monument. I organized my own concert, from concept to production, with support from Alchemist, Hennessy, John Kaveke, Swizz Net, MoSound and many upcoming acts. Performing to a packed audience for 2 1/2 hours with a live band, unmatched by any other Kenyan act, is a testament to myself and to others that I am Kenya’s Finest Vocalist.

7.In the spirit of this month’s theme, what is your favourite spicy meal?

It has to be a spicy cocktail I discovered at Lord Erroll or a spicy Chicken Curry

47 LOCAL LICKS

RAISING THE BAR...

WITH WHISKEY RIVER LOUNGE Whiskey River is a lively sports bar and restaurant that is just on another level; a modern styled and themed pub with an ambience to die for. Located along Kiambu road, approximately 6km from the City Centre off Thika Super Highway, it is easily accessible. The ‘pub’ setting at this place is designed in an innovative way; tastefully designed tent roofs and screens complete with sofas and a grill area; the river kitchen.

It’s unique set up and space has distinguished it from many clubs. The Dj booth, on the top floor overlooking the crowd, is specially designed with monitors and a huge screen. It’s just adjacent to the luxurious and spacious VIP section which is fitted with sofas fit to enjoy some bottle service only As a Sports Bar you can watch your favorite game from any of the many magnificent big screen TV’s especially with the start of the EPL season.

Whiskey River is a vibrant Pub that has an unrivalled menu of theme nights throughout the week; from Karaoke nights on Wednsday to Reggea nights on Tuesdays with local bands performing on the Sunday Groove.

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This place has the big screens, the music and (most importantly) the food; a true sports lover’s paradise mixed in with a perfect chill out spot…

I once heard it said that ‘music is the last real magic left to men’ and in this area, Whisky River does not disappoint.

Their In-House DJ will entertain you with the latest international & local music every other day as you unwind and #letitflow.

Enough about the ambience and the music, let’s get to the marrow of every good pub/club; the food. The river kitchen has prepared an unrivalled menu that caters to most, if not all, tastes.

Their signature choma and ribs will have you drooling to get a bite.

48 SPOT LIGHT

SPOT

ON

Bahama Breeze

Offer sounds too good to be true?

Well, it is true…

Bahama Breeze is your modern-day entertainment joint with a hint of Caribbean vibes. It is a multicultural venue that caters to anyone with a taste for traditional Kenyan food and an eclectic musical ear. Located right opposite Krishna Centre in Westlands, their Cocktail Thursdays, where you get 5 tasty and tropical cocktails at 1000 bob only, and their nyama choma Fridays are clubbing favorites; I would recommend you not miss them.

Email: bahamabreezekenya@gmail.com

WHISKEY RIVERS

Fresh funky vibes at Nairobi’s Newest club…

Located on the 2nd floor of Soin Arcade in Westlands, Afro Nightclub exudes fresh vibes with a dash of pop and funk, being the newest club in town. With a chilled atmosphere and eccentric crew, you’re sure to have an epic night. Entrance, however, has been restricted to those of 23 years of age and above, with identification required.River never stops flowing. Hit the river for a perfect voyage…

Number 7 Lion

The Jungle King’s lair, laid bare for your pleasure This is a cocktail Bar and Restaurant in Unga House on Muthithi Road, Westlands. The ambience is superb and the service is simply amazing. They have great samosas and mshikaki with happy hour pricing throughout the day. The interior décor and art work on is breathtaking. They offer some of the most creative cocktails with a twist on the classics and brand new recipes.

Ever tried games like Foosball and Party Peel Roulette?

Come with your squad, having your minds blown away is a guarantee. Good Food, Killer Cocktails, Great Music and Chilled Ambience; this Lion truly is the leader of the pack.

49 SPOT LIGHT

40 Forty Lounge.

A view that demands a toast, superior service and a truckload of flare. This is the place to be…

Enjoy an over view of the beautiful and lit Nairobi night sky from the rooftop of the 40 forty lounge. Conveniently located on the 9th floor of Crossroad Plaza in Westlands, they have an all under one roof type of setting; with the best chicken wings in Africa. This is a cultural lounge with a music playlist from all over the world, first class service and ambience you’re sure to remember. This is an ideal place for grown folks who’re all about style and sexiness.

Mugz & Brewz

Wine and Dine in style as an eclectic mix of music teases your auditory senses…

Definitely the best known coffee house in Nairobi.

Found in Ngong Road’s Marsabit Plaza, they offer a killer multi-cuisine experience; the Sunday BBQ #MugzPlatter will cost you 2000/- per platter and it’s an all you can eat affair. You can also buy one pizza and get one absolutely free. They have a variety of mouthwatering chicken wings too. #MugzMusical Saturday will have you enjoy performances by artists from Kenya and across the borders. Here you will wine and dine in style, jamming to great music.

Kicker: Wine and Dine in style as an eclectic mix of music teases your auditory senses…

HIGH CLUB

Mix a little play with your party, you’ll love it Located in Wood Avenue Kilimani, the interior decor of High Club is out of this world. The graffiti on the walls is blazing hot and the brick set up in the kitchen is just a marvel. This place probably has the best wall sets we’ve seen. Nothing beats the many drinking games on the tables and the customer service is to die for. Karaoke, cocktails, nyama choma, you name it, they have it. Come and enjoy a real taste of happiness. To find out more email them at highclub.ke@yahoo.com

50 ON THE COUNTER

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Fellas, would you move into your woman’s place for whatever reason? Let’s join the terrific trio as Allano tries to show Jamo the error of his ways…

HONEY, I’M ...MOVING IN This World Cup had me going through emotional flushes like nothing else and I was the first one to arrive at Jiweke Tavern. The place was not yet full and people were in no hurry to catch the day’s game, being a pointless Third Place playoff. Lilly, the waitress noticed me and brought a bucket of beer. Allan got there just minutes after I did. I enjoyed seeing him like this, all mad and humble after his beloved England was humbled. We got another bucket and had some small talk about jobbo and anything but football. He asked how my project was going, remember Sly. Time was moving fast and Jamo was not here yet. The game had even begun and England’s net was shaking after just four minutes. Allan was having the time of his life. He had had three beers already and he asked “Ey buda kwani Jamo ako

wapi?” We called Jamo but he didn’t pick up. I thought about calling his mama but thought better of it. Maybe he had lied to her that he was with the jamaas. An hour passed and Allan started ranting about how Jamo had been ditching us lately. He had been missing our ‘meetings’ or being late for some time now. “Ama Jamo amepata mradi ya majuu nini?”

5 beers later and Jamo walked in with an apologetic look on his face. He apologized for being late as he sat and pulled up another seat. Just as I wanted to ask, Joan walked in and took the seat. “Hi guys.” Joan is Jamo’s current mama but all we know of her is what Jamo has been telling us about her. The last time we had heard of her, their fling had almost run it’s course.

51 ON THE COUNTER

“I’m sorry bana. She changed like 10 times bana majamaa. I couldn’t do anything.”

Jamo was trying hard to keep Joan from hearing him blaming her. “What about them other days you didn’t show up?”

Allan now signalled for other beers. Jamo went on to say how he has been dropping off his mama to baby showers and tu meetings.

I asked Jamo how he gets to spend so much time with his mama. “Aii boss si I spend a lot of time with her at her place.”

And that is was the bomb dropped. Allan couldn’t believe it. “Yaani you are living with your girlfriend. Hiyo ni umama.” Jamo had been spending more and more time at Joan’s place in Lang’ata. He even had a ka small suitcase there since four nights a week he slept there, in spite of having his own place.

“But why crush kwake and you have your own place bana?”

“I drop her off at work asubuhi then pick her up in the evening. Plus jamaa Joan’s fine sitaki any guy hitting on her.”

Jamo was apparently in love and this was his idea of quality time with his mama. I left it to Allan to rant about this case of theirs. Allan was drunk now and beloved England had been soundly beaten. This here made him more bitter added to the fact that Jamo had been ditching us due to being in love.

baby showers and weddings. Huoni hiyo ni umama bro?” We knew better than to interrupt the Allano now that he was drunk and ‘wise’.

“Jamo you have failed the boychild soundly. It is culturally wrong for a man to move into a woman’s house. Kwanza ati because you are jealous. That is just wrong. Wait; does she even know where you live?”

Jamo humbly shook his head.

“Unaona? This is madness. Women need space and you being away will make her miss you even more. Plus moving in with her house makes her akudharau. For crying out loud. Jamo, my guy, you are supposed to be a man. Chunga sasa usianze kuvaa thong. This here is not love. This is insecurity and being insecure ni umama. And you have money, baba ataanza kudhani you get your chums from a sugar mommy or something.”

Jamo was shamefully and silently nodding as he took a sip of his beer. I couldn’t tell whether Joan had caught wind of our conversation as she seemed to be busy scrolling down her phone. Just then she stood up and asked Jamo “Could you help me get my jacket from the car?”

“First up, hiyo ni umama. How do you literally live with your girlfriend? You have been ditching the boys to go to

HONEY, I’M ...MOVING IN

52 THE SOCIAL

ONE FOR THE MEMORY BOOKS…

Kwangwaru the Koroga way as dishy writer Shiko Wanjiku and our photographer John Ochieng lead the way...

Hordes of music enthusiasts, fashionistas and musicians converged at the Two Rivers grounds in Nairobi to celebrate music, art, food and culture for the weekend. With good ambience and a great social environment, you needed to be at Koroga and we were.

Mega highlights of the festival included Big Nuz who treated the crowd to a brilliant Mzansi experience. The sensational Blinky Bill gave an amazing performances and musical act but little did we know that we were not ready for what Harmonize would give us in his performance.

Flanked by a full band and a troop of dancers the performance was a stand-out and despite not knowing most of his songs I couldn’t stop dancing and singing along. He was amazing! Such a great entertainer, vocalist and dancer with a great stage presence, and a top notch production. His performance was powerful and the band did not disappoint. He led the crowd in multiple full-throated favorites such as Matatizo, 911 and the new jam Kwangwaru. There wasn’t a single moment in the performance that he didn’t keep the crowd hyped.

The Koroga Festival wouldn’t, however, be complete without beautiful fashion which our camera spotted. Props to the Koroga team who did a good job of catering to various taste buds with food vendors being in plenty and with a variety of food unlike the prior festivals where all the food vendors had pretty much similar offerings.

We could not have picked a better way of spending a Sunday afternoon. It was such a dishy event.

53 THE SOCIAL

THE KAYA WAY…

Music and food make for an okay weekend. Add in some friends and you make it a whole new ball game. This was Kaya…

With the Busy weekend up , Racecourse-waterfront was filled with revelers across the nation for THE KAYA. The Kaya, an experience curated by Mwanaume Ni Effort, Epic Nation and HYPE XP went down heavily with South Africa’s star sensation Nasty C taking centre stage . He was kicking off his Ivyson tour for his new launch and what a perfect way to do it. He nailed the performance sending the crowd into a frenzy as they sang along, word for word. The event, which aims to bring people together through great music, delicious food & drinks, and other several thrilling activities, saw local artists Barack Jaccuzi , The queen Rosa and The Kansoul take the stage for an epic show.

The ethic team, famous for ‘Lamba Lolo’, also made their mark as they celebrated their 1M views in style alongside the music icons. It was one of those ‘you had to be there’ experiences but don’t worry, the Dishy team’s got your back…

54 HEALTHY LIVING

Spicing it up for greater gains

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Want to make your gym life more enjoyable? Join Nick and Winnie as they tackle this problem from a trainee and trainer perspective.

As we learn how to get the best from our gyming, Winnie Mbugua highlights various ways to spice up our gym routine as explained by our coach, Nick.

or destroys you. Get to a gym with a trainer that makes you better in an affable and easy way. It’s not a matter of killing your self in weights.

When you hear the word ‘gym’, what crosses your mind? Is it heavy dumbels, tread mills, weights or mobile benches? Well, you’re only 60 % right. It takes only the disciplined and principled to continue the act. Gyming is a culture that has to be embedded in our day to day lifestyle if it’s to serve the purpose intended for.

Equipment is key. Gyming in a well stocked facility, with clean showers and station gives a mental sense of wanting to stay longer in the gym.

If you fall under the pressure of gyming and at times feel the weight and almost tear down, brace yourself, I’m going to highlight some ways in which you can spice up your gyming and not do the ordinary boring stuff. Gyming should be fun and captivating, exciting even, so that the end result gives you motivation to go on.

So let’s get to it, let’s spice up your routine.

For beginners , make sure you have proper attire to complement your urge and psyke. You have to look the part. Proper gym pants and vests for guys and fitting gym tights and boob vests for women play a key bit in making one feel at ‘home’ and ready to kick off. Change the colours of your kits often; go for bright colours as they elevate your mood.

Training in pairs is a key recipe for fitness. Get yourself a training partner, gender doesnt matter, as it kills boredom and fatigue. It also psycologically removes more weight and boosts mental stregth to complete the exrecise.

The most boring thing in a gym is a boring trainer. He/ she eithers builds

Spice up your style by getting a music gadget, be it earphones , music stereo etc. Get your self something to keep you calm and relaxed as you go about your training.

Be well prepared as you start your sessions , they say image is everthing, so get yourself a good Water bottle, some gloves and trainers for your feet. Some Designers would do, but key point is to make sure you feel comfortable, and secured around the gym.

To those who drive themselves to the gym, you miss the magic of being picked up after gym. It’s just amazing. It’s a deal; an amazing deal as a matter of fact. Try and get someone to pick you up, maybe an uber even. Just you seated and relaxed with a second warm shower awaiting you. Imagine that.

It works to bite a snack after your training. Try stuff in some snacks like crisps, biscuits or a lolipop in your gym bag. The feeling is just orgasmic.

Making the gym routine feel like less of a burden is the key to effectiveness. Try spice up your gyming and if there are any other suggestions give us a feedback. Finally, note to self: No matter how you feel, wake up, dress up, show up and never give up.

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