Dishy Magazine Issue 18, July - SMASH IT

DISHY MAGAZINE

I SISSUS EU E1 81 8J UJ LY U LY2 022002 0

M E AT Y

N I DAWA

BIG JUICY MESSY

Smash It EVERYTHING FOOD(ie) & BOOZ(ie)

TABLE OF CONTENT PART I - FOOD MAMA NITILIE UNSULLIED SERVED TUDISHY PERFECT PAIR

23 32 10 18 21

PART II - DRINKS BOTTLE SERVICE COCKTAIL HOUR JUST BOOZE BAR CULTURE

46 48 52 53

PART III - LIFESTYLE WINE WITH ME WINE AFTER WINE KIBANDASKI ON THE COUNTER WELLNESS

35 22 31 55 59

DISHY MAGAZINE ISSUE 18 JULY 2020.

PUBLISHED BY DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR FELIX MUSILI. GUEST EDITOR FELIX KAVII. STAFF WRITER TED OTIENO, TONY MUIGAI, FAITH CHEBET, WINNY MBUGUA. CONTRIBUTORS EVE NJAMBI , CHEF BENETTE, NICK. DESIGNER SAM MWANGI. SALES INQUIRES CALL DISHY 0718529093 EMAIL Sales@dishy.co.ke / Tudishy@gmail.com

3. EDITORS NOTE

THIS IS MAGAZINE

ISSUE

18

4. EDITORS NOTE

To Drool For...

SSUE How can anyone not love these absolutely delightful, juicy, mouth-filling wonders? I, for one, have never come across such a misfit.

It’s just that it’s really hard to picture someone being averse to these God-sent delights.

So popular is this chompy dish, that even the smallest of eateries are sure to reserve a slot for them on the menu.

We were outnumbered on all fronts when we began our research for this month’s cover story, In the end, we named 12 favourites, in no particular order. We needed to be able to speak to each other around the office, after all and our conclusion was one. Welcome to the Golden Age of Burgers & Ribs July is here and you can smell it in the air: BBQ season is in full swing. To impress your friends and family, we’ve compiled grilling hacks for your ribs and patties since, the food is the true star of any BBQ. Thank you each incredible contributor and businesses who made this issue possible.

As always our team did the BEST to bring you a worthy read with the drinks section serving the best of Dufftown-singleton, Kibandaski going all out to Landimawe, and our munchies team brining the best of joints to devour some savoury ribs.

On the round table we chat with Mombasa’s favourite foodie, June Tunu and warm up chills with one of Kenyas best food photographer. Now wipe that drool off your chin we are just getting started. Roll up your sleeves

Felix Kavii EDITOR

5. BACHELOR'S KITCHEN

Vitu

Fresh Fresh

Mama OtisStreamlining Bachelors

Still waters run deep and indeed to have peace in life, Mama Otis is a red flag. She is here with a new rule which our 'Oga' neighbour seemed not to understand before rain started pouring on him. MAMA OTIS streamlining the apartment bachelors

M

ama Oti has introduced some new set of rules at her kibanda. That woman is not to be messed with; so, when I say she has rules, she means it. This whole Covid thing has forced Mama Mbogas all over to operate differently, and she is no different. She has to close earlier than usual and if you are late, well you might have to sleep on an empty stomach.

Lucky for me, Mama Oti ni mtu wangu. We have a good relationship; she calls me ‘Kijana Wangu’ and I call simply call her Madhe. Not that Mama Oti like everybody else. She has her Jaza Kikapu initiative where she does doorstep deliveries and all that but I like to go down to her stall from time to time. Just to catch up and also get a free avocado or banana my way.

It was one of those freezing cold Sunday evening where wearing socks is absolutely mandatory. I had spent the whole day indoors sleeping, watching tv and sleeping again. I decided to go downstairs to buy some supper supplies and at least escape the

monopoly of my house.

“Ala Madhe, naona ume upgrade to sanitizer sasa,” I noticed the huge bottle of new hand sanitizer at her place and not the usual water kibuyu and soap.

“Ebu wacha maneno yako. Na utumie kidogo usimalize. Hii ugonjwa haitaki mchezo.” She was smiling.

Her smile was one of those grinning ones.

I was to cook some nyama na sukumawiki for supper but according to the government directives, mama mbogas are no longer allowed to chop up your greens for you. Tough times to be a bachelor I tell you. I could tell Madhe was happy about this, it meant less work for her. I knew I had to play nice for her to exempt me from this; chopping up sukumawiki is no easy task for a bachelor. I went to the butchery, got my quater nyama, came back and had a seat on the bench beside her stall.“Madhe we ni mtu wangu bana. Cheza kama wewe.” I grabbed a banana and sat in a pose to suggest I was in no hurry. I was here to indulge her; asking how Oti was doing and all that.

6. BACHELOR'S KITCHEN

-

She looked at me, started to complain but was cut off by some customer who had come for some onions.

After a while, she was busy unwinding bunches of Sukuma ready to cut them. At Mama Otis, one thing is assured; mushene. Mushene is not good, but trust me Madhe’s is definitely worth it. Today she was fuming about the Naija guy who lives in our flat. Everyone knows the dude; he is super huge and blasts Afro music every Sunday. It is a ritual we are now used to.

“Lakini hii ni tabia yake akiwa na mgeni.” Madhe added, leaving the statement hanging.

So, I bit, “Mgeni?”

“Anapitanga hapa na wageni tofauti jioni. Kila saa ananiambia niletee chakula na hashiki simu. Najua ako busy.” Mama Oti was a very naughty one. By mgeni, she meant a girlfriend or a chipo’d lady. By busy she meant really busy.

I had had enough tea for today. I grabbed my grocer“Oga amefanya nini sasa Madhe?” I inquired wanting ies, paid her and went upstairs. As I passed the Oga’s some more juice. house, the music was loud as usual.

“Huyo jamaa hashikangi simu. Kila saa na napigia yeye simu akuje achukue vitu hashikangi. Mimi nashangaa ata na ameweka order” The Naija guy had apparently ordered some chapo and ndengu and two hours later he still had not picked the now cold chapos up. Madhe was tired of leaving missed calls.

“Ananimalizia ata credit,” as if missed calls eat up your airtime – I wanted to say but thought better of it.

7. THE MASTER CLASS

t a e h C

s l a e M

ARE ‘CHEAT MEALS’ GOOD OR BAD ?

F

irst off, I have to be totally clear that everyone is different – your body will respond to food in different ways depending on your body composition and activity level. Everyone has different goals and needs. If you actively read nutritional articles, then you’ve likely heard the term “cheat meal” or a “re-feed”.

Are cheat meals a good idea? How can they help (or hurt) your progress? Do you need them? You’re good about watching what you eat but every now and then, you splurge on a meal that’s definitely not on any weight loss plan… Is it a good thing? It’s only in sharing that we have a better dishy magazine, in the sharing spirit we engage our Masters of art in a speculative opinion about cheat meals and cheat days. We are glad to bring you one of Kenya’s greatest culinary experts to shares with us on this topic.

8. THE MASTER CLASS 10. THE MASTER CLASS

PHILNAH OGOLLA 1. What is your opinion on ‘cheat meals’ a good thing or a bad thing?

Cheat meal is a good thing because it gives you the opportunity to take a break from the strict eating that you planned 2. Do you diet? take us back to that one time you cheated on your dietary plan At the moment, I don’t. I used to diet before though. I used to have a cheat meal on my plan once a week and it really helped with the cravings 3. If and when you feel less deprived by eating that piece of cake, or burger and fries, and feel you can’t just avoid… what’s your cure?

The best thing is to just have it but once. Don’t overdo it or you are just wasting your time with your diet plan. If you are craving something, just put it on your diet plan.

4. Advice on Cheat Meal Alternative...

For me there’s no alternative. I would rather have a cheat meal on my plan than not have it. This will improve your metabolism and ward off any cravings that you might have 5. ‘Cheaters’ never win? True or False That’s false. As long as you plan for it, cheaters will win

SHEILA RABALA 1. What is your opinion on ‘cheat meals’ a good thing or a bad thing?

Where we go wrong is calling it a cheat meal. To me, it’s a reward meal. You stick to the goal, you are on the right path…here is a little (so good!) reward!

2. Do you diet? take us back to that one time you cheated on your dietary plan I don’t diet…I don’t have the discipline! I have cheated on every attempted dietary plan.

3. If and when you feel less deprived by eating that piece of cake, or burger and fries, and feel you can’t just avoid… what’s your cure?

Because I am always in the kitchen and we have to taste as we cook…that’s my cure.

4. Advice on Cheat Meal Alternative...

Stop thinking of it as a cheat rather than a treat in moderation. You can lie to the world but don’t lie to yourself.

5. ‘Cheaters’ never win? True or False Lol let’s ask some of our leaders…..drops COVID free mic!

TRIED + TESTED ENJOY IT ALL

Served YOU GOT

IT'S DROOLING TIME

U LT I M AT E BURGER

UtaCheesy P O W E R E D BY:

14.

5.

CHEFS ONDUTY DUTY 11.CHEFS CHEF ON ON DUTY

C

H

E

F

S

O

N

D

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Serving it Juicy E V E R Y T H I N G

Chef Bennette

June Tunu

Kate Arzy

F O O D ( i e )

&

B O O Z ( i e )

Mwanaidi Shishi

Philnah Ogolla

Calvin Sewe

12. SERVED I

Roasted Chicken Burger Ingredients 1 whole chicken, salt, pepper ,2 ts of dried basil,2 rosemary sprigs, 1 tsp olive oil, ¼ cup flour, 1 tsp white wine vinegar, 1 tsp butter, 1 tsp mustard, ½ cup white wine, 6 burger buns, 150 ml of mayonnaise, 2 tomatoes, sliced. ¼ cup fresh parsley, chopped, Sirimon cheese and 1 packet french fries

Instructions 1. Lay the chicken on your wooden breast and season it with salt, pepper, and basil on all sides.

2. Add a few rosemary sprigs inside it and tie its wings and legs with a string. This is called trussing and it helps to cook the chicken better

3. Line a baking sheet with parchment paper and lay the chicken in the tray. Pour a small drizzle of olive oil over it.

4. Slide it into the oven and bake the chicken for the next 90 minutes at 350 degrees F/175 degrees C. Take the chicken out of the tray and place it on your wooden board. Add the juices from the tray in a small bowl.

Remove the meat from the chicken with a fork and knife and chop it.

5. Heat a skillet over medium heat. Pour the chicken juices and add the flour. Add the white wine vinegar, mustard, and butter. Whisk until the butter melts.

Season with salt, pepper, and pour the wine. Simmer for 3 minutes.

6. Start assembling the burger. Top the bottom side of the bun with mayo, parsley, tomato slices, sirimon cheese, french fries, roasted chicken, and the top side of the bun.

7. Pour the wine sauce over the burger and serve!

Recipe by: Mwanaidi Shishi

This delicious chicken burger will rival any regular burger and is just as easy to make. It’s packed with fresh flavour that will saisfy all those cookout cravings

13. SERVED III

Juicy lucy shares a seasoned beef oozing with melted cheese, you will never want regular cheeseburgers again!

Ingredients 1Kg lean ground beef (85% lean), 4 slices sirimon cheese, Salt & Pepper to taste, 4 Hamburger buns, Vegetable oil Optional Toppings Lettuce, Tomato, Onion, Ketchup, Mustard, Fry sauce Instructions For the sauce 1.Form the ground beef into 8 equal sized balls and press each ball flat, to about Âź of an inch thick.

2. Fold each sliceOmamo of cheese into fourths, you will end Recipe by: Chef Lyra up with a little square.

3. Place the squares of folded cheese onto 4 of the patties, then cover with the remaining 4 patties.

4. Gently press the edges of the burger to seal the top and bottom layer, then gently form into rounds with your hands.

5. Place a heavy non-stick skillet or cast iron pan over medium high heat. When the pan is hot, oil it then place the patties in the pan and season the tops generously with salt and pepper.

6. Leave the patties to cook for about 6 minutes, then flip. After you flip your patties, season again with salt and pepper. Cook for another 6 minutes.

7. Remove from the heat and transfer to a plate. Allow the burgers to rest 5 minutes before serving.

8. If you want your buns toasted, you can brush with butter and place them face down on a skillet, heating until edges are golden and crispy.

Recipe by: Chef Bennette

Juicy Lucy Burger

14. SERVED II

Beef Mashup Burger

Cook Total

: 30 min : 45 min

Serves : 4 Burgers Ingredients 1. For the sauce- 120 ml Soy sauce, 2 tbs hot & sweet chilli, 3 large cloves grated, 1 tbs crashed ginger, 1 tbs vinegar, 50g brown sugar, 2 tbs sesame oil 2. For the burger- Refer to the beef burger patties 3. For toppings – coloured red cabbage, shredded and Sirimon cheese

Instructions For the sauce 1. In a small saucepan, mix soy sauce, garlic, ginger, vinegar, and brown sugar together. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, 5 to 7 minutes.

Remove from heat, add sesame oil and let cool. Use immediately or refrigerate in an airtight container for up to 1 week.

2. Once your patties are ready and brushed with butter till crispy let rest 5 minutes.

3. Meanwhile, toast burger buns over moderate heat on grill until light golden brown.

4. Spread bottom and top buns with mayonnaise. Layer bottom buns with half the cabbage followed by the patties. Brush top side of patties once more with the sauce, then top with remaining cabbage, close top buns, and serve.

Recipe by: Mwanaidi Shishi

Get this Mash up by sticking a glazed classic burger patty with a flavourful sauce and spicy mayo and pickled veggies without offending culinary purists

15. SERVED IV

While Chicken burgers have a bad reputation for being bland and dry these ground chicken burgers are loaded with flavour from parmesan, garlic and sage. They’re golden on the outside, juicy on the inside, and no one could EVER accuse these of being bland!

Ingredients For the Chicken Pattie 500g chicken (mince), 120g breadcrumbs, 1 egg, (75g) parmesan, finely shredded, 2 stems of green onion, finely sliced, 2 garlic cloves, minced, 1/2 tsp dried sage, 1/2 tsp salt and pepper For the burger- Refer to the beef burger patties For toppings – 1 big avocado, lettuce of choice, 2 tomatoes sliced, Blueband Mayonnaise

Instructions 1. Place Pattie ingredients in bowl, mix well with hands.

2. Form 4 patties, 1.5cm thick, slightly larger than the buns. If mixture is super sticky lightly spray hands with oil.

3. Heat oil in skillet over medium high heat. Add patties, working in batches. Cook for 2 minutes or until deep golden, then flip.

4. After 1 minute, top with a piece of cheese and place lid on to melt cheese then remove patties from skillet.

5. Split buns and lightly toast in oven /grill.

6. Cut avocado in half, scoop out a generous amount, "smash" it on the base of the bun with a fork, Sprinkle with salt and pepper then Top with Chicken Pattie add tomato.

7. Smear the top bun with the mayonnaise and place lid on bun and devour

Recipe by: Chef Bennette

Avocado Chicken Burger

16. FOOD STYLING

In the Mood

Would You Like to take a Mouth-Watering photos like this...? Well getting a great burger shot is fifty percent styling, fifty percent photography. Burger photography can be tough to pull off but when you do, the results are stunning. It’s among the most popular niches in food photography. When styling a burger choose the Right Buns for delicious burger photos, choose Fattier Meat for a juicier look, add some grill marks to your burger patty- it makes them appear more realistic and add pineapples for a bit of Contrast. Let your passion for food shine though with this perfect styling.

Simply Outstanding...

19.

17. TUDISHY QUICK FIX

Burger Cheesebomb Burgers are good. With raining cheese it’s better. Cheese has this miraculous ability to make everything we eat all more irresistible and yummy and that is why it’s basically our BFF. Put the two together, and we’re not going to be too disappointed. A Burger Cheese bomb is a beef burger, but absolutely drenched in hot melty cheese sauce.

More of like covering up all your great attributes with cheese and allowing the prime beef patty topped with crispy bacon, shredded lettuce, red onion, & secret sauce get smothered in hot melted cheese. Although it’s messy and only took a few bites before I looked like I was attacked by a yellow face hugger from mars it was totally worth it.

QUICK FIX WITH CALVIN SEWE

18. 21.

TUDISHY TUDISHY

THE BURGER

Bucket List BEST OF THE RESTBURGERS GO-TO PLACES

T

he ‘best burger’ in Kenya is an extremely contentious subject, EVERYONE has an opinion, so rest assured, the decision for top list was not taken lightly. This list needs to happen because Nairobi restos have upped the artistry of burger making, taking a humble dish (it’s just some meat with a bun right?), to a whole other level, where each ingredient is meticulously chosen to bring you something beautiful.

I love a good burger but I wouldn’t want to waste the calories on fast food burgers. I prefer independent, standalone spots. Places that use gourmet cheese, potato flour bread, a secret sauce or even lamb meat instead of beef. What makes these places stand out is the fact that their produce is fresh, the meat is soft and grilled well. The cool branding doesn’t hurt either. This undisputed burger spots, are the best for the juiciest, simplest, yet most unique burger in town. If you were to mention this place to your friends, most of them probably would start drooling. I mean, a lot goes into a burger. It is more than just the bacon and cheese. Eating a burger should be a beautiful experience. You have to feel it in your soul, if not, then the burger is definitely not worth the weight. Ensure to visit some of the joints to get that one of a kind burger experience.

TUDISHY 21.19.

TUDISHY

STEERS

BURGER KING

You really cannot mention burgers without Steers coming to mind. Steers are arguably the pioneers of juicy burgers in Kenya. They have been in the game for so long and that alone speaks volumes of their burgers. They have their famous #WackyWednesdays where you buy one burger and get one free for the whole day. With many outlets in the country, you can pop in to one and have a flame grilled experience

With various branches across the city, Burger King is a King with many kingdoms. They have one of the widest burger menus, seeing that burgers are their specialty. Their burgers range from chicken to flame grilled beef burgers. Whooper Wednesdays will have you getting huge discounts on some of their trademark burgers.

COFFEE CASA

F N K Y B G R R E S TA U R A N T

Located in Parklands just right next to Agha Khan Hospital, this place is known for some really good coffee, cocktails and great food. That great food includes the fantastic Casa Burgers which come in various flavors and sizes. BFF Fridays at Coffee Casa also have you getting two burgers for the price of one. You can also call for deliveries right at your doorstep.

THE SHARK NAIROBI Simple, juicy and pocket friendly burgers is what you will get from any of their stores. With crazy offers on their burgers they guarantee that 'utacheesy'. Their feel good ambience also allows you to feel at home as you indulge in your burgers, fries and kuku. We recommend their King shack burger with your squad.

This is a fully fledged burger restaurant located at College House along University Way. It is a one of a kind stylish restaurant and their burgers are even better. You can go to them or have them deliver straight to your doorstep.

T H E TA V The Tav is an Irish Pub and Eatery at The Mirage in Westlands, Nairobi. Apart from being a party spot with some of the best cocktails the city has to offer, they also have some mean burgers on offer. It is where food, drinking and fun come to meet. They even had a burger eating competition to attest to this. So, better get a taste of what they have to offer.

20. TUDISHY

CHARLIE’S BISTRO

CJ’S

Charlie’s is your premium eatery and burger heaven within Nairobi. Mondays are particularly famous there with the buy one get one free offer on their juicy burgers. Apart from Burgers, they have some extremely good cocktails and great ambience; all that will make your burger even tastier

Cj’s is an East African giant food outlet, so you know that you are getting nothing but the best.

Their menu has a fully dedicated burgers section with a wide variety of flavors for you. They even have a Mexican Burger, in line with their famous Mexican menu section. You can enjoy a Cj’s burger at any of their eleven outlets in East Africa.

NEWS CAFÉ

BREW BISTRO

Combine a coffee bar, cocktail bar, restaurant and entertainment all in one place and you get News Café. And at News Café you get some out of this world tasty burgers across their four branches in the city. Follow their social handles to keep track of the various offers they have on their burgers. You can also call to order in.

With two branches in Nairobi, Brew Bistro is one of the city’s finest party spots. One thing is for sure; that a party is definitely better with some juicy burgers. They have this; killer views from their strategic location, happy hours on cocktails, draft beer and burgers. You can experience all this in either one of their locations or order in.

URBAN BURGER

MAMA ROCKS

“We took the humble burger and turned it into a masterpiece with 100% awesomeness in every bite.” It is a huge declaration for any restaurant to make, but once you have a bite of their burger, you will definitely agree. Their menu is filled with some unimaginable burger flavors than you can taste in any of their three branches.

There are a few if none restaurants that are as stylish as Mama Rocks. They have various locations across the city and even have random pop up kitchens. Mama Rocks burgers are also as stylish and even much tastier with their unique one of a kind sauces. Head to any of their branches or order in with free deliveries for orders above 2,000/-.

21. PERFECT PAIR

The play of flavours Maybe the world doesn’t need another burger recipe, but It definitely needs this homemade BBQ sauce that changes the mood for your burger. Bored of plain old mayo or Ketchup? don't despair - dollop something deliciously different on your burger instead. Chef Rubia’s BBQ sauce is a well-seasoned mixture, blended with creativity for a Mild or a Spicy touch. Its rich flavours is perfect when paired with any burger. Let your patty shine with this Kenyan made sauce next time you set to g rilling.

MATCH MADE IN HEAVEN

22. WINE AFTER WINE

It's Complicated

Entitlement

How do you change a mindset that many people aren’t even willing to admit that they have? As we look to improve relations between men and women around the world, one serious issue we need to address is entitlement — or more specifically, the entitlement that men feel towards women’s bodies.

AMANDA LUISE narrates

M

en like entitlement. Name a single man who doesn’t like being on top of everything and get a Nobel prize for there is none in existence. When women show men independence men tend to run for the hills. How would Grace talk to her heart beat without putting out the flames? What method would she use to talk to Yang about his below par play? Eventually she had to speak up or she would lose the battle yet she conquered the war when she won over his heart.

Grace heads back to her apartment to glam up for the encounter ahead. Sauti sols ‘Insecure’ jam gets her on the groove as she sings along while sipping her chilled Moet & chandon imperial brut. Grace put on fragrance that always corresponded to Yang’s aura and was now ready to leave the apartment.

Yang on the other hand was in his house on some good Netflix and chill getting soaked up on a few brown bottles. He was not aware that his ‘kipenzi cha roho’ was about to deface his happy mood. The movie was about to climax when his doorbell rang. He opens the door without knowing what awaited him.

Women tend to doll up but interestingly enough they will still fall in love with a man wearing simple sweat pants and a plain tee just because he knew the right buttons to push. Here was Yang in his chamber outfit and Grace making him seem to have missed an invite to a premiere somewhere in the streets of Nairobi.

She pecked him as she walked straight in to place her now half full champagne bottle and sling bag on his kitchen counter.

The four-word sentence that always rings an alarm bell are well known as ‘we need to talk’. Whenever a better half states that sentence, it becomes crystal clear that there is an issue to be solved. Grace told yang that they needed to talk and without a doubt he knew that something puzzled his bae. Yang heard features of a good listener and was now willing to share his sofa with Grace. She almost forgot what was bugging her.

There are no perfect words to tell the truth and as commonly said, ‘irriz what irriz'. Grace gulped down some Beefeater. She something that would give her confidence for the conversation ahead.

She chugged a huge one before proceeding with the conversation. Yang couldn’t believe that after dating for a couple of months Grace had never hit her cloud nine. What was he doing wrong? Was he going to lose his beauty because he missed her key spot by a whisker?

She challenged him to up his game, watch some tilitating movies for better tips. She felt like not all hope was lost.

This called for another brown bottle to help Yang soak into the deep truth that had just befell him. Yang was now lost in his thoughts wondering how he would take the lead once again.

23. MAMA NITILIE

Kababu ZA MAYAI

K

aribuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, MAMA NILISHE. 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 tunapotandaza mkeka kwenye veranda tumo tayari kuandaa, mlo wa kusisimua. Huku pwani kwetu, ni chamsha kinywa ama cha mchana. Pepeta jiko tayari kutayarisha Kababu za mayai au ukipenda Meatballs stuffed with Eggs. MAISHA FLOUR imewezesha mapishi haya.

24. MAMA NITILIE

MAHITAJI Nyama ya Kusaga – Kilo 2 ,Mayai yaliyochemshwa-8, Tangawizi na Kitunguu saumu iliyosagwa – Kijiko 1 , Pilipili mbichi ya kusaga- 2, Mafuta- Vijiko 2 vya supu, Unga ya MAISHA- Kijiko 2 ,Kitungu- 1 kubwa iliyokatwa, Chumvi – Kipimo ya kujifaa, Bizari ya manjano , Dania ya unga, Bizari ya Pilau ( zote ¼ kijiko cha chai )

JINSI YA KUTAYARISHA 1. Changanya nyama, kitungu, dania, tandawizi, kitunguu saumu, na unga ya MAISHA kisha tengeneza mahari.

2. Kisha gawanya madonge 8 yaliyosawa 3. Chukua donge moja kisha tia ndani yake yai uliochemsha na lifunike vizuri 4. Ukisha maliza kuyafunika yote, yapange kwenye treya la kupikia katika jiko la oveni, nyunyuzia mafuta kidogo na choma moto wa 275F kwa muda wa dakika 25 5. Yakishaiva epua na kisha ukate kwa vigae viwili tayari kuliwa Andaa mlo wako tayari kudishy na mchuzi wa nyaya na sharubati - tosha jienjoi.

25. DISHY DELIGHT I

Grilling the patty When I first started grilling, I was flipping burgers haphazardly every time I saw fit and throwing it over the flames to try to mimic a Burger King commercial. Those were bad ideas. I was told once by a friend over 40-years older than me that burgers should only be flipped once to keep the juices in and since then, I’ve tried to stick to that tenet Another thing I learned is about positioning. While I was taught by the aforementioned Burger King commercial (no slight to the Whopper intended) to get that burger right on the flame, that’s not the way to go. The burger can get too charred or dry and not cook evenly. If your grill is emitting some flame, slide that burger away if possible. And if one burger looks done while another is not, slide it over to a cooler part of the grill to keep it warm while the other one finishes up.

And lastly, stop opening the grill so much. It’s fun to poke and prod the burgers and watch them cook, but it’s letting out heat and will make it take longer while potentially overcooking or undercooking the food. My rule of thumb is, check once before flipping and once or twice after flipping.

26. DISHY DELIGHT II

Perfecting Cheese &Bun What works for sure is once the burgers are basically done, put the cheese on them and then brush the buns with some butter before putting them on the grill then turn it off before closing the lid. After letting it sit for a minute or two, the burgers are cooked but not overcooked, the buns are still charred from the hot grate and the cheese is perfectly melted.

J'S WATER FRONT

Perfecting cheese and buns is key to that juicy burger. For me, no burger is complete without some cheddar cheese and a toasted sesame bun.

But whatever your choices are, you don’t want un-melted cheese or a burnt bun.

Everyone has a different strategy, putting cheese on for the last minute of cooking or putting buns on and taking them off for a few minutes while the burgers finish.

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Lite Up your Meal

IT’S JUST TWO GOOD Maybe it’s the beer talking but I really love beer and burger combination. What else could be better than an evening with Tusker lite beer with a cheese burger. I mean nothing brings people together like good food, right? Beer just slots in well with wide array of selection, either choosing from beef, lamb, or even a veggie burger.

25 THE ROUND TABLE 30. THE ROUND TABLE

June Otieno: Simply Delish The Round Table hosts Mombasa’s favourite and home based cook who serves it cool like the sea. Let’s dine with Delish Eats & Sips.

1. Tell us in a brief about yourself and what you do?

I am June Otieno, a food content creator based in Mombasa.

2. How did your career in food start?

I'd say my 'career' in food started with me watching & copying my Mom's and aunts cooking from a tender age. From there my love for food grew. And out of that love I taught myself how to cook from reading lots of cookbooks, watching many cook shows and experimenting a whole lot.

3. What are your cooking inspirations? A famous chef, a cookbook, a blog?

I draw my cooking inspirations from Gordon Ramsay & Siba. They make cooking look real easy and they're always giving pro tips on how to go about certain foods. In regards to a cookbook or blog, I have no specific go-tos; there are so many good & different food writers out there that inspire me.

4. What is your favorite cuisine to cook?

I would say Swahili cuisine. Within it there's Indian, Arab, Italian & Portuguese influences with makes it more exciting.

5. Which are your favourite restaurants in Kenya, and which restaurants do you seek out mostly in coast?

One of my favourites has got to be Gilanis Restaurant in Nakuru where I grew up. The other one is Blueroom Restaurant & Namaskar Indian Restaurant (Bliss Hotel) here in Mombasa. I am not big on eating out but when I do, I look out for spots that serve authentic & unique cuisines.

6. What’s the experience of being one of the best chefs in Mombasa?

Oh wow, I'm flattered! I never really think of myself as that though because I'm just a home based cook. But it feels great sharing my love for food with everyone.

7. What’s the most unusual thing you’ve ever cooked?

Definitely has to be the Stinging Neetle & Potato leaves. They really tasted good by the way.

8. What ingredients would you bring on a desert island with you? You can only pick 3!

I'd bring Peanut butter, Nutella & Self-raising flour.

9. Which current food trends under lockdown excite you the most?

These two; the Pancake Cereal & Dalgona coffee. I think those are the ones that I'm most excited about.

10. What’s your favourite recipe from your blog?

That has to be the Meatball Curry recipe I shared back in 2018 11. Finally, with your experience as a mum, how does it contribute to your career?

Being a mum in this line of work means I have to regularly think out of the box, do everything I can to manage my time better and since everything baby eats has to be 'okayed' by me, I've found myself researching more & working on baby food.

31. KIBANDASKI

Mboga Kienyeji BASE AT EATING POINT Whenever you hear the word kibanda 99% of the time you imagine a makeshift open-air hotel where the food is cheap to affordable, the special is chapo-dondo and Chapo-ndengu. Join WASPS as he shifts gear to Landimawe to some iconic Kibandaski escapades.

O

ur Kibandaski shenanigans continue Landi aka at Landmawe. This foodie’s paradise is weaved with multiple eating joints and any Kibandaski lover will attest to it. This time round our craving takes us to one of the most iconic joints around Landi, Eating point. Most partakers of ‘njohi’ know it as ‘kwa madhe ule wa garage’ and it's widely famed as the joint where you can eat your fill and also nurse your hangover with just a meal.

For those who are still cracking their mind about Landi mawe, the hood has a lot of spare parts shops so every day there is a buzz of activities and a traffic of people. This shouts one thing, food must be to fill.

That’s where Madhe hails. You will meet madhe seated just outside the many cubicles that form Eating point with a bunch of notes on her hand almost swallowing her poorly pedicured fat fingers. 4 eating cubicles, 1 Kitchen area and 1 washing area for dishes.

Akinyi and Wanja busy parading down the aisles to serve the ever ending customers while Njoki is busy taking orders for take-away for the nearby garadges.

I had done my research and true to eat, eating point stands to date as the place with the widest array of Kienyeji veggies, some I never even knew how to pro-

nounce. Pair that with either their matumbo fry, nyama fry or samaki and you are in for a mega treat.

“Akinyi kuna nini?” and she gladly rapped the many mboga kienyeji including Osuga, managu, Terere, mrenda, kunde, saga, saget and mchicha she added to the list of skuma, spinach and cabbage. “Nikule gani?” I seeked her expertise and I settled for mrenda cooked with milk and fry meat with ugali brown.

The place was getting full by the minute and now the ‘late comers had to stand wait for freed space as they pampered their cravings. The services here are quite exceptional considering the heavy inflow. I had to wait a bit longer as plates were over. What? Yes, you read it right. This was the first time in our eating escapades where serving plates were over and we had to wait for some to be washed. Upon complaining, madhe confessed to having bought 2 more dozen earlier that day and it wasn’t easy for her financials.

My core reason for visiting was clear and enjoying the food was paramount. It was up in 10 minutes and what a meal that was. The creamy mrenda was flavourful and the brown ugali, so rich. The meat, tender and every bite pallatable. I have to bring Nancy here, that was my promise as I paid my 180 bill feeling satisfied. My generality was, to enjoy it all, go early.

32. UNSULLIED

Roco Stars AT R O C O M A M A

This widely famous South African food chain has built their name for having some of the best Burgers, Ribs, Wings and a whole load more good food. They even brought their recipe right here at home with their outlet at Sarit Centre.

Rocomamas is located at the famous Sarit Centre on the roof level right next to the Expo.

Interior; Sights and Feels Orange and black; it’s the perfect definition of Rocomamas. The huge name and star immediately welcome you into the place; and oh, my it is a beautiful place.

The interior is trendy; makes you feel right at the centre of style and splendour. Orange is everywhere from t h e seats, tables and the wall. The lighting, brick walls and panelled floors blend just perfectly. A couple of TVs are placed in separate areas if you want to enjoy the screens as you indulge in some delish.

J'S WATER FRONT

Location and Access

33. UNSULIED

Art is life. That's what exactly you get once you step foot. The huge work of art on the wall immedietly tempts you to take a picture of it or tempted to sit right next to it. The seats are all a mixture of the theme colours and are arranged around tables that can sit around four people or more.

The outdoor section has sitting places each having a Roco themed umbrella to shade you off the sun. outside you can enjoy your meal as you enjoy the splendid view the rooftop has to offer.

The Classic Cheese Burger goes for 500/-, 550/- and 730/-; the Rockstar Burger is 630/-, 680/- and 950/-; and the Cheese + Bacon Burger is 700/-, 750/- and 950/-. These are just but some of the many burgers on the menu.

One unique thing in the Rocos menu is that you can choose to Make Your Own (MYO) Burger where you build from the various stuff you want in your one of a kind burgers. This is priced according to how unique your burger is.

THE MENU

Ribs & Combos

Roco offers a wide array to select from from its menu- The ribs at Rocos are categorized into Pork and Beef; which covers for the variety of the whole day’s meals. and further into flavours Old Skool BBQ, Peri Peri or These are just but a taste of what is on offer.

Flavour X (which is a Rocos’ secret flavour). The ribs are priced according to weight with 500g going for Smash Burgers 1300/-, 750g 1800- and 1kg 2200/-.

These are a trademark here at Rocos and arguably the most sought after item on the menu. The Burgers are There are also various combos on the menu which priced according to the different weight categories’ will blow you out of your mind. Ribs & Fries (500g Old Skool BBQ Ribs & Shoestring Fries) is 1,450/-, 100g, 150g and the 200g. The prices are put in order of Chops & Fries (500g lamb chop & shoestring fries) 2,200 /- and Ribs, Wings & Fries (500g Old Skool BBQ the respective weight categories.

Ribs, Buffalo Wings & Shoestring Fries) is 2,100/-.

34. UNSULLIED

Thumbs Up 1. The idea of making your own burger is absolutely genius.

2. Huge servings at Rocos will have you full to the max.

Thumbs Down 1. Some foods may be quite pricy.

35.

WINE STYLING WITH ME 26 FOOD

The Fall Out

JUST

Slaying

'W

What is courage? Sometimes a word just can’t capture the essence of the reality. Courage is the choice and willingness to confront emotional agony, pain, danger, uncertainty, or intimidation. You just have to make the choice. Vera was mad she didn’t just know how to be constructive with it.

AMANDA LUISE narrates

e all have a rain check once in a while to see whether our chessboard pieces are leading us to check mate. Vera was yet to check mate with Frank as she was hitting the blind spot.

What lay behind that whatsApp notification was a make or break text. She knew that only that leap of passion would see that troubled heart freed. Finally, Vera decided to face all her fears by clicking on the notification which held her future in the palm of its hands.

Who knew that life would take such a turn? Vera was now typing her thoughts and increasing the volume immensely. The only chat on her screen that was pinned was Frank’s. How did he expect Nairobi’s ‘top blogger’ to continue living a white lie without funds to back her up? How could Vera move back to her dingy squatters? This would be the fuel to her rage. Lifestyle is key in today’s world for it talks the walk. speaks on your behalf once you walk into a room but acceptance conquers all.

‘He did not even call me love’ she thought out loud as she read the one text that would set her heart ablaze. Vera had risen from the ashes. She had seen the murky side of life before landing on her gem, Frank. From a Juja bedsitter to an apartment in lavish south B. Frank had written his two cents in black and white. Talk of dreams ending in nightmares.

Most people in today’s world chase clout while losing their souls in the process. Vera didn’t really care about having Frank as her version of a perfect soulmate but rather how she would keep up with the 'standards'. There would now be no more ‘#lituation, #livingthebestlife’ but ‘#Kujaributu. Vera gazed and thought of ways to rekindle their one night stands but what she couldn’t put a finger on is what move Frank would make next on the chess board.

It was just starting to rain. The flood gates were now open, ready to pour. she became in denial. “I am beyond disappointed in you. I gave you status and power in the society and you decided to take me for a ride. Consider this our end and feel free to vacate my premises” read the text from ‘bae’ who always made it seem like till death do them part.

Since Frank was not replying to her endless texts that now looked like a desperate love blog, Vera decided to call him. ‘Bae’ now picked up her call but the tone in his voice made Vera realize that ‘kimeumana’. Would that one phone call lead Frank back in her arms or would Vera have to look for another shoulder to lean on?

37. THE WARM UP

The Warm Up with Kate Arzy founder and CEO, Urban Foodie Ke. We talk about bringing food to life

A

fter a long stretch of practicing photography as hobby and a short stint of doing portrait photography, Kate Arzy finally ventured into food photography in 2019 working with clients such as yummy magazine, Jack Daniels, Wings Kenya and more. Today Her food photography elicits alot of joy for a mix of editorial and restaurants.

How did your photo career get started? Where did you learn to shoot food so beautifully?

My love for photography began at a young age. I would take images with my sister’s camera and that’s when I realised it’s something I’d want to pursue in the future. I shot for a while as a hobby, It’s only recent that I decided to pursue it at a more professional level.

I started by shooting portraits then ventured into food photography to improve my shooting and editing skills. The best thing about food is you can cook and shoot any time and experiment as much as you want. So it helped me discover my style of shooting and I still learn something new every day.

Most of your work seems to be still life, and much of that involves food. What do you like about working with food as your subject?

Food carries many elements of art like texture, colour and pattern which makes it very exciting to work with. It allows one to be cre-

ative because you get to use props and explore different shooting styles and themes. There are so many rules to break when it comes to styling food and that’s what makes it interesting.

Do you often work with a food stylist? Just name but a few I style all my shoots so I haven’t worked with any at the moment though I admire Reina cooks (IG handle @reina_cooks). She’s very passionate about her work and I love her enthusiasm. She also shares tips on styling. I hope to work with her in the future.

What is the stylist/photographer relationship like on set? What are your tips for a new photographer for working with stylists?

Communication is key to ensure they understand what the clients wants. You can share a mood board to have a better understanding of the theme and composition.

A food stylist is like a make-up artist; they simply know how to make food look good. They have knowledge of where to get fresh produce and unique props. Prop hunting is one of their speciality and their collection is like a gold mine! Let them know if you’ll be using theirs or if the client prefers to purchase their own. What I have learnt from working with other photographers is that stylists have a good eye when it comes to composition and making food look appetizing.

They bring so much to the table.

22 38.THE THEROUND WARM TABLE UP

Julia: Creating great home meals with Miss Nguru

What type of equipment do you use to get such great results? Is everything done in a studio, or do you ever do on-location shoots?

I use a Nikon D750 and a single flash light. I do most of my shoots at home though I still do on location shoots for restaurants. Some require me to capture the ambience and people interacting with food.

What food publications or websites do you like to follow for their food photography? Where do you get your inspiration?

I get most of my inspiration from Pinterest and Instagram. I also get Ideas from magazines like dishy magazine and yummy magazine which help a lot with visuals and feed my mind with dozens of food images and that’s what has given me a creative edge when it comes to styling and composition.

Food photography is hard work. I’ve tried to shoot food, and it ended up looking inedible. Do you have any suggestions for mere mortals like myself – what can I do to improve the quality of my food pictures?

Always plan your shoot, develop a colour theme and work out the

best props and back drops to use. Second ensure the subject is well exposed and is on focus. Use window light as much as possible to help create shadows and highlights and light up the subject. Play around with the food to get the perfect composition.

Find different perspectives, that means taking images from unexpected angles which creates depth and powerful illusions.

Lastly embrace negative space, avoid busy backgrounds that still the show. Instead go for simple/ plain ones that bring the subject into focus and guides the viewers eye.

Do you have any last tips for budding food photographers trying to break into food photography?

Personal projects are what put my work out there so keep experimenting and shooting to create a portfolio that will attract an audience.

Second send proposals to clients you wish to work with and pitch to them how your services will help improve their brand.

39. KITCHEN DELIGHT I

Rib'ed

W H AT

W

YO U

N E E D

hen you go to cut the ribs how do you find that perfect *slab of ribs? When do you know they are ready? How to get enough meat on them? Do you leave meat on both sides or just one? What do you look for when you are getting ready to cut them? Start in the middle? What’s the perfect roast?

First thing to note is it takes a really sharp knife to make precise cuts. Rib roast, is simple once you learn the ins and outs of your oven or grill settings and temperatures. Getting the proper cook time on a rib roast is a crucial part of making this cut of steak as tender as possible with the perfect outside sear.

The rib roast comes from the same spot of the cow that a ribeye does, right in the rib area. The ribeye actually comes from the prime rib section before it’s cooked. The full prime rib cut, then, is what turns into a rib roast. It’s such a thick cut that cooking it takes some time and you’ll need to learn how to cook rib roast for the right amount of time to avoid undercooking or overcooking.

Depending on how you cut the prime rib either roast bone in or boneless cut that will affect the method of cooking. If cooked correctly either in an oven or grill you are guaranteed a juicy outcome.

To select the perfect rib first estimate 1/2 a Kg to every person who will be eating the roast. Select the portion with some fat but not swimming in it.

TO

K N OW

A roast in the oven can get the perfect medium-rare cook that most steak enthusiasts prefer while also giving it a nice brown crust that enhances the flavour and locks in juices.

Place the roast in a roasting pan with the fatty side facing up, allow it cook for the set time, then, turn off the oven and allow the roast to cook for another 2 hours – but don’t open that oven. During this time, it cooks through so that you’ll end up with a perfectly even, medium-rare doneness. Remove it from the oven and serve immediately.

To roast sear and cook all the way through without drying out allows the roast to come to room temperature, which can take between 2-3 hours, before cooking. Season your roast as you preheat your oven to 500-degrees. To determine the roast time needed to give your roast its sear, calculate the weight of your roast times five. If you have a 5kg your number will be 25 minutes.

40. KITCHEN DELIGHT II

TYPES OF ROASTS A standard Prime grade has “abundant” marbling. Therefore, when choosing a roast, the most tender, most flavourful, and juiciest will be the one with the most marbling: Prime grade that makes a perfect rib roasts.Rib roasts come in three variations, each with its own appeal: Bone-in/ Standing Rib Roast The rib bones are still attached to the eye of the roast. Roasting with the bones on adds flavor Boneless The rib bones are removed thus making slicing and serving very easy.

Boned and tied This is the best*of both worlds: the rib bones are separated from the eye of the roast and then tied back on with butcher’s twine.

SELECTING A ROAST Knowing what to look for will ensure that you pick the best available roast and, when you start out with a great raw rib roast, you can be assured of having a great finished roast for all to share. When shopping for a roast in your local supermarket/ butchery, here are a few points to keep in mind to choose the best of what’s available.

1. Look for a roast that has even color throughout.

For the flesh, the meat should be cherry red and the fat should be creamy white. Reject any roast that has any off colours, such as blue or green, particularly around the bones.

2. If the roast is in vacuum-sealed packaging film, expect the color of the roast to be brown.

Beef deprived of oxygen turns from red to brown. Once exposed to the atmosphere when the packaging is opened, the beef will “bloom,” that is, it will return to its red color within 15 to 20 minutes.

3. For the most flavour, tenderness, and juiciness, look for a roast that has the most marbling, the fine lacey-like striations of intramuscular fat running through the roast.

Not all roasts are created equal: Roasts will vary in the amount of marbling they contain— within a certain range. So don’t be afraid to pick through the available roasts to get the one that looks best to you.

41. DISHY GUIDE I

BEST OF THE RESTCITY'S BEST RIBS

I

f you are a serious meat person, then you must really value your ribs.

Ribs are best roasted in a manner that brings out the juiciness and spicy taste. Getting some nice ribs is easy, but getting the ultimate ribs requires some knowledge of the streets. Luckily, yours truly is here.

So, here are some of the joints that make some of the best ribs and nyama you will ever get. Here you can find a little bit of everything. We could go on but you get the idea. Here, a foodie tour of the city’s best-kept secret.

Get your Rib

42. DISHY GUIDE II

THE PORK PITT - RUAKA The name says it all. The Pitt in Ruaka is famous for one thing and one thing only; pork. They totally specialize in Pork and boy they make some mean pork.

Their menu is so diverse with all types of pork from pork choma, pork wet fry and even pork burgers.

Some of the items on the menu are Pork Choma, Wet Fry and Pork Dry Fry. They also have the Family Platter for 2,800/- that literally gets you everything including 1kg wet fry, 2 lt soda and a whole lot more.

N YA M A M A M A They have a buffet with several types of meat to choose from depending on your needs. Nyama Mama is definitely the place if you love to eat meat till you drop. Their ribs are some to literally die for, and so is their Salads and deserts.

The ambience and vibe at this place are buzzing and yet chilled. It is definitely a place where you can have a business meeting, or just a nice day out with friends and family.

ROCOMAMAS Featured in this issues’ Unsullied section, Rocos is also a house hold when it comes to ribs. Being an international food chain, they definitely know how to make a good set of fingerlicking ribs. For a peek into the interior sights there and an insight on the menu, read more on Rocomamas in the Unsullied section.

MISHYZ RIBS Located at Soko safi food court next to green house, along Ngong road. Mishyz ribs have found favour among Kenyans. You can enjoy their barbecue pork ribs with a variety of sides ranging from Ugali to Mukimo. The prices are fair and a rob for the taste guaranteed. With 400 and 800 you can enjoy ½ Kg and 1kg respectively.

ADVERTORIAL

THE PORKPIT MENU

Chef's Favourite

0706110000 0758693232 RUAKA DELIVERY AVAILABLE

MUNCHIES

1/2 KG

1 KG

PORK CHOMA

300/-

600/-

ROLEX STEAM: MINCED MEAT X

CHOMA KOCHOKOCHO

350/-

650/-

CHEESE X GUACAMOLE .....200/-

CHOMA HONEY N SOY

450/-

850/-

ROLEX COMBO: SAUSAGES X

CHINESE PORK

400/-

800/-

CHEESE X GUACAMOLE .....250/-

WET FRY

300/-

600/-

DRY FRY

350/-

650/-

WET FRY CHICKEN

600/-

1200/-

THE PIT BURER ....................200/-

800/-

BURGER JOMO ....................500/-

CHICKEN KOCHOKOCHO 400/-

PORK ALFREDO.....................500/-

COMBOS PORK WRAP

.... 300/-

ROLEX MWALA: MINCED MEAT OMLETTE .... 150/-

TA N TA L I S E

THE

TA S T E B U D S

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45. DOPE CONVERSATION

Is Guacamole smooth? Chunky? or is Avocado salsa non-blended Guacamole? Well, this topic has erupted a lot of emotions and ideologies amongst foodies and food lovers. In our DOPE CONVERSATION we talk to CEO, SAIPEI FOODS LTD- LUCY NJERI MUTEMI, as we bring the conversation to rest and share some understanding on this issue. SAIPEI FOODS LTD is among the leading exporters of Avocado in Kenya.

Hass avocados from Kenya comprise a sizable percentage

where the main ingredient is avo-

of the avocados consumed in Europe. Their rich, nutty

cado, truth is… Salsa is the Spanish,

flavour and buttery, high-fat flesh, make it a classic vari-

Italian, Greek and Turkish (salça) term for

ety and a favourite worldwide. The leathery, pebbled skin

sauce, particularly those used as dips. Salsa,

turns from green toward black as it ripens. These avoca-

contrary to common belief, is in fact not a con-

dos are great for almost all culinary purposes, but espe-

diment. Weather smooth and thick, partially

cially mashed up in guacamole. The naturally creamy tex-

mashed or partially chunky there's no one

ture also makes them great for enriching vegan versions

"correct" way to make guacamole, still all of

of Salsa and smoothies; you can even turn them into

them are "salsas"

creamy, dairy-free pudding dressing and lush cocktails.

So, in the end, there is no way to separate

So, What’s the Difference?

While people might argue that Guacamole is thicker than a sauce and generally used as a dip or salsa is any sauce

the two...although I prefer the ‘True’ guac of diced tomatoes, Avocado- mashed with a fork, chopped chilli, diced onions with a splash of lime.

GUAC AMOL E

SALSA

BOTTLE SERVICE

ADVERTORIAL

SMOOTH AS SILK

MAGIC MADE IN DUFFTOWN

Timed to Perfetion N O

S I N G L E

W A Y,

J U S T

Y O U R

W A Y

47.

48.TASTING BOTTLE MASTERCLASS SERVICE

Unapologetically Enjoyed 12 dashes of Angostura bitters 1 apple, thinly sliced thyme sprigs

Instructions

Stir apple cider, William Lawson, club soda, thyme simple syrup, and bitters in a pitcher.

Serve it overWELL ice. Garnish with RICH, SMOOTH & ALWAYS RECEIVED apple slices and thyme sprigs.

120 Years plus swimming Upstream, and that’s the rich story of Singleton of Dufftown 12.

In Dufftown they say “Rome was built on seven hills and Dufftown stands on seven stills.”

That’s why singleton has stood the test of times.

People and places don't just shape a Single Malt Scotch Whisky's flavour. They change the course of its future. Get a taste of how the whisky you love today came to be, by exploring The Singleton of Dufftown timeline. Dufftown is the name of a town in the Speyside region of the Scottish Highlands. The town itself is home to a number of distilleries including Balvenie, Glenfiddich, Mortlach, and others. This means that the name of this particular bottle could be translated as “a single malt made in a town where a lot of other single malts are also made”. I guess that doesn’t ring enough to make the Diageo marketing materials. The Diageo-owned distillery has six stills and was established in the 1890s. The range includes a number of NAS malts, as well as a 15-year, 18-year, 21-year, and 25-year. This 12-year is aged in a combination of ex-bourbon and “European oak” casks, which could mean a lot of different things. It’s bottled at 40% ABV. Singleton of Dufftown 12 Bottling Note A straightforward, nutty and malty single malt from Speyside, the Singleton of Dufftown was released to replace the Singleton of Auchroisk. It’s aged in a high proportion of European oak casks.

Nose: Malty with cereal/barley sweetness, buttery toast, wood shavings, hay and walnut.

Palate: Orange zest spiciness perks up a malty core of nuts, oak and toffee, hints of cut grass.

Finish: Oaky, rich with good length, some fruit lingers.

With Water: The addition of a few drops of water initially shocks the aroma, washing out all of the fruit. It comes back slowly, and without a noticeable change.

48. COCKTAIL HOUR I

Singleton Old- Fashioned A Fresh take on one of the all-time classic cocktails switches 12 dashes of Angostura bitters in Singelton sctoch Whiskey for a smooth edge to the stirred 1 apple, thinly sliced mixture. It’s one of the most elegant ways to savour this great thyme sprigs whisky. Pair with smoky spiced nuts on a chilly night during Instructions your weekends Stir apple cider, William Lawson, club soda, thyme simple syrup, and bitters in a pitcher. Serve it over ice. Garnish with apple slices and thyme sprigs.

Ingredients 50ml Singelton 12-years old Single Malt Whisky ,Splash of club soda, 2 to 4 dashes of Bitters , 1 small brown cube of Sugar , 1slice of Orange

Methodology 1. Place a sugar cube in a glass and add a dash of angostura bitters.

2. Muddle until dissolved into the angostura bitters.

3. Fill the glass with ice.

4. Measure 50ml of Singelton 12-years old Single Malt Whisky and pour into the glass.

5. Garnish with an orange slice.

49. COCKTAIL HOUR II

Innocent Temper A delightfully distinctive blend of The Singleton, ginger and lemon. Add orange peel and a raspberry for a perfect finish.

Ingredients 50ml Singelton 12-years old Single Malt Whisky ,30ml of Ginger Syrup, 20ml of fresh lemon juice, Orange Peel and Raspberry Methodology 1. Combine the Singleton, syrup and lemon in an ice-filled shaker.

2. Shake well and strain into an ice-filled glass.

3. Garnish with the orange peel and a raspberry.

50. COCKTAIL HOUR III

Spiced Apple Pie The perfect seasonal dessert cocktail drink, distilled and on the rocks. We complement the fruitiness of The Singleton with warm pie spices.

Ingredients 50ml Singelton 12-years old Single Malt Whisky, 20ml of Honey, 50ml of fresh lemon juice, 20ml of vanilla extract, Sparkling Apple Juice, 1slice of dried apple

Methodology 1. Combine apple pie spice and salt on a plate. Then, rim glass with apple pie spice mixture 2. Combine the Singleton, honey, lemon and vanilla in an ice-filled shaker. Shake well and strain into the ice-filled glass.

3. Top with sparkling apple juice and garnish with the dried apple.

51. COCKTAIL HOUR IV

Raspberry Spritzer Single malt for brunch? Oh yes. This bright, bubbly marriage of fruit, honey, and The Singleton is a lovely midday indulgence Ingredients 50ml Singelton 12-years old Single Malt Whisky , 30ml of raspberry puree, 15ml of honey, 30ml of fresh lime juice , Club soda, as needed, Orange twist and raspberries, for garnish

Methodology 1. Combine the Singleton, puree, honey and lime juice in a glass.

2. Stir well and add ice 3. Top with club soda and garnish with the twist and raspberries.

52. JUST BOOZE 52.53.

COCKTAIL JUST BOOZE HOUR V

Nairobi Madness

Welcome to Nairobi city. The city where everyone is in a hurry and ever late. It beats purpose to drive a Bugatti on a potholed road or one with traffic right?

That’s the case of Betsy in Nairobi traffic madness as TED narrates

I

was almost dying. I was even thinking of what my will would be like – the hardest part being deciding who I would leave my beloved Betsy with. Betsy for those who are here for the first time is my blue Subaru. She is my baby. My sister Phoebe was definitely not an option.

That girl once told me ‘your car makes too much noise’ – Hah! My brother Manu still had some work to do but he was winning this one.

This was total chaos. The two-way road was now a seven-way. Everyone was hooting and rowdily trying to create their own way through. A cluster of vehicles that i have never seen before - I am not kidding. The car selling industry must be really nice or better still, the tax shoulder on exports is doing our people just fine. I wondered where so many people were coming from on a weekend night seeing that bars were closed. It was so bad that even the police could do nothing. Matatus drivers were If you want to try to kill me, there is one efficient way behaving like matatu drivers, you know how they are. To - traffic. Put me in traffic for a couple of hours and I make it worse, it was raining. will be toast before you even know it. I am not talking of small-small traffic like that one of Jogoo Road but I felt misery creep into me. It was 10pm and we had something like the hell on those tu roundabouts around bearly moved, a couple of meters perherps. Every radio Nyayo Stadium. station I switched to made it more miserable. I wished I had a helicopter or a horse. I kept on regretting why I I was driving on Kangundo Road on a Saturday night did not travel on Sunday as I usually do. Billie was deep heading home to my old folks. My guy Billie was with asleep by now, snoring like a soft purr. How could someme. Billie Salano and I met back in the day in high school one sleep amidst all this? where we were desk mates. He was a mean ass rugby player- best scrum half I have ever seen play- and I was On the backseat was some house shopping, our backthe rugby team ‘doctor’ so we basically became broth- packs of clothes and two bottles of Jameson – one a gift ers. No one, and I mean absolutely no one cooks better for my old man and the other to keep us busy. I could pork than this guy. I have tried his recipe a thousand not do this anymore – if I did, I was surely going to die. I times, and tasted pork in many places but none is like woke the guy up to get him to take the wheel – Billie and What a classic a classic?

Being timeless. his. It is asmakes if this guy himself is an ingredient.

Even my my old man are the two guys who I would completely Daniel's Old No. 7 served over ice. It’s folksEnjoy attestJack to this. trust to drive Betsy. I could tell that he wanted to question it but didn’t – and that directly put him in contenvery smooth with a great aroma. It's simple and It usually takes about an hour and a half from my place tion for Betsy too. best enjoyed with a friend. to theirs’ so I was sure that having left at 7pm, we would be there before the dreaded 9pm. There was to be no I went to the back seat, opened one Jameson bottle and traffic - everyone knows there is no traffic on Saturdays. chugged five huge sips straight. I told Billie to put some In fact, there is never traffic on this road - It just doesn't reggae on or turn the damn radio off. If I was going to happen. So, when we got there, we could not believe die, I must as well have gone while drunk. what we were seeing.

53. BAR CULTURE

Taste & Vibe

M 1.

awimbi has evolved to a foodie’s paradise.

From street food to music, seafood delicacies to tapas, fashion to fine dining, the city’s growing food scene is packed with mind-blowing options that cater to every taste and vibe. it is hard to find a restaurant where you can enjoy your meal while enjoy good vibes; really good vibes. Luckily for you, Mawimbi Seafood Restaurant exists.

At this magical place at Longonot Place along Kijabe Street, you will get to experience one of the best dining cultures in the city.

They are bringing people together through Jazz and fashion in a fashionable way that crowns the food experience. Mawimbi has one of, if not the best social cultures.

By providing the canvas on which Nairobi's leading event organizers paint their creative visions, mawimbi hosts a lifestyle event with a jazz touch as the crowd deeps to their lucrative sea food. I mean affordable seafood in Nairobi is no longer a pipe dream.

They offer an array of Mediterranean inspired dishes from prawns, sushi, and calamari to their already

54. BAR CULTURE

famous fish and chips and, of course, their legendary creamy lemon sauce.

emplary cuisine, unparalleled ambience and of course the good vibe. The design of the restaurant makes it a heavenly place.

While you’re there you can also enjoy some smooth jazz from jazz maestro Dan Ouko "The Don" and friends coupled with cocktails and drinks of your choice. The platters are bountiful, and can be shared between 2 or 3 often with a trio of sauces to choose from and complimentary bread.

You can sit indoors or outside beside the ‘wow’ pool. It has been totally designed for a good time with friends, but you can also pop in alone and feel at home.

The ambience is what you and your friends would totally enjoy. This perfect blend is made of the exMawimbi is more than a restaurant, it is a lifestyle.

So, you best get yourself there.

Mawimbi is more than a restaurant, it is a lifestyle.

So, you best get yourself there.ou best get yourself there.

55. ON THE COUNTER

T

"

Wilding Out

‘In Good terms’ is the term they call it before the grape story turns sour. Men this is the ultimate scum. There is no balance for good terms, she is either IN or Out. I was the keen to make this work and I knew the right place to do it. The boyz hit it spot on to Nairobi national park. #Kikao goes wild TED OTIENO narrates.

he Premier League came back last month and brought with it a sense of return to normalcy. It feels different but, in these times, you take a humble pie and take the little that has been offered to you. Being an Arsenal fan is more than depressing; a governor trying to be impeached has more inner peace than those Gooner lads. The Champions League is coming back, but we have time to talk about that later. Locally, Gor and AFC have landed a new shirt sponsor which is good news amid the mess that our local football scene is and ofcourse betting is back.

Our boyz group was always busy with us sending endless memes. It was a sort of unspoken competition to who sent the funniest ones; Jamo was winning. Sly and I were having some issues. She as nolonger staying in since she left for her elder sister's place last month. She had gone through my phone and seen some stuff she did not like. I later came to tell "she had brought this to herself" which I was a silly rookie thing to say.

55 .1

56. ON THE COUNTER

It had been three weeks since Sly left and she still was not back; that woman is stubborn like that. We were however back in ‘good terms’ but her absence acted as a reminder that I was not yet fully forgiven. As a man, it is really an area you do not want to be in – you have to watch your every move carefully. Trying times, I tell you. The boys were however enjoying this ‘break up’ of mine and had converted my place into a getaway spot. Allano got to get away from Phy and Jamo escaped baby sitting duty to come and watch almost all the games here. I wanted to complain but how could I when they always brought a bottle or two of Jameson with them?

We opened the first bottle of Jameson and took quick shots to celebrate my stubborn girlfriend’s birthday and some more to bless our journey. Allano and Phy had done a really good job in the snacks department; nyama choma and all that.

Sly’s birthday was coming up and I had planned on that being the day I earn her full forgiveness. As much as she was stubborn, she was still a girl - and girls are suckers for birthdays. Throw a nice surprise their way and you will definitely be in their good books. After deep consultation with the boys, we decided to make it an all-inclusive day for all of us. It had also been long since our mamas had hung out together. The boys were also to privately talk to their missus and put in a word for me to Sly – talk about killing three birds with one stone

Once we were drunk, we kept telling ‘dere tupelekee tuone Simba’ – what is a trip to the park without seeing lions? It was one of those sunny days and we had to be patient to see lions. Peter, our guide, explained that lions are lazy animals and rarely hunt in the scorching sun. Drunk people are the least patient and looking back I feel sorry for the lad as we really kept on pestering him. We saw everything; cheetahs, wildebeests and a huge rhino but still were underwhelmed. True happiness came when we came across the pride of lions after almost giving up. Heck we even opened another bottle to celebrate. Peter, who later agreed to drive us back seemed relieved.

We met at the Nairobi National Park parking lot at around 11am. Jamo was in charge of the food, Allano the ‘snacks’ – the surprise birthday cake included – and I the booze. I picked up Sly from Elsie’s place and lucky for me she did not dislike me that much. A pro tip; always strive to be friends with the sister – it might come in handy one day. Elsie and I were not friends but I made an effort – showed up to some functions and behaved well. We passed by a wholesale wines and spirit along Lang’ata Road where we got four bottles of our trademark Irish Whisky and some soda. At the National Park, we had Spoton travels for the ride and they did us justice. Saying the National Park is lovely is an understatement, especially now that nature has relaxed.

I must say the people at KWS are really lovely people. We had left Sly’s birthday cake with them and told them of the surprise we had planned. On coming back, they heartily joined these drunk tourists in surprising one of their friend’s girlfriend for her birthday.

It was so nice, Sly even cried. We sang, painted Sly’s face with cake and opened the last Jameson bottle to cap it off. You really cannot go wrong with cake and Jameson.

As much as she was stubborn, she was still a girl - and girls are suckers for birthdays

"

57. FITNESS

Equiping Home Gym

ASK THE EXPERT NICK OLENYO PERSONAL TRAINER

Purchasing exercise equipment on the cheap or using props that are already part of your home is the key to create an entire home workout circuit. Our Fitness expert NICK OLENYO advices on the definitive Guide to setting up a Home Gym that suits your unique needs, goals, and Preferences without overspending

W

ith the lockdown almost coming to an end and people slowly drifting back to normality, it is with no doubt that the busy souls are going to struggle with time. Deadlines and make up duties will be the new norm with people working extra hours. That said, time will be a problem and some things will change both time wise and financially. Most people opting for more convenient gym routines that is also cheaper. What better than transforming some space at home into a gym by equipping it with some basic gear. Having a well-equipped home gym is convenient if you’re on a tight schedule and could be an incentive to maintain an exercise program. We however recommend it’s best to buy gear in stages, and here’s the general process while buying the best home fitness equipment on a budget.

A suspension training system (e.g. Rings, TRX, etc.) gives hundreds of exercise options abound. They can be used for the basics like pull-ups, push-ups, inverted rows, and dips or for more advanced exercises like muscle ups, handstand push-ups, and to assist with single leg squats.

Also Kettlebells, club-bells, resistance bands and a weight vest add to the list.

Phase 2 – Fill in the gaps to get all of your bases covered.

After you’ve made the key purchases you might find out that something is missing. Well, a weight vest would complement your set of rings well and a pull up bar or a set of parallel bars make a great addition. So, Phase I – Make 2-3 key purchases to maximize your whatever you are lacking from Phase 1 – get it here to give you a variety of tools with a broad set of benefits training options. and uses.

In the beginning, you should invest in equipment that offers a lot of versatility in terms of the amount of exerPhase 3 – Add supplemental equipment based on cises and training goals that it can be used for. This will your needs, goals, and interests. include: Once you’ve got all of your bases covered, you may Free Weights- A barbell and/or a pair of adjustable be all set. A few pieces of well-chosen equipment can dumbbells can go a long way. Add in a squat or power provide a lifetime of service and tons of training oprack and an adjustable bench, and you’ve got a lot of options. tions available to you.

R

58.

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59. WELLNESS

Meat protein Alternatives

ASK THE EXPERT EVE NJAMBI NUTRITIONIST

Eating protein doesn't have to mean eating meat, and there's growing evidence that replacing animal* proteins with more plant-based proteins can benefit your health.

Our Wellness expert EVE NJAMBI gives us alternatives to meat protein

I

s the future of food Meatless? Well I think the motivations for why people are eating alternative proteins differ. If you think about us Kenyas what you see as a primary driver is health. Environmental concerns, animal welfare, etc are drivers that people list but are secondary concerns. People are shifting into eating alternative proteins from meat by incorporating incorporate more plant-based foods.

Lentils Green lentils are most people’s go-to meatless alternative because they have a nice bite and serve up a ton of protein

Soya beans Unlike other pulses, soya beans are a complete protein, comparable in quality with animal protein, but are low in fat and contain fibre and iron.

Pulses Pulses are an inexpensive protein choice, are high in fibre and a source of iron. They are part of the legume family and include all beans, peas and lentils. They are easy add-ins to sauces, soups and stews, even if they’re not used in the original recipe.

Quinoa Quinoa is among the only plant sources with all the essential amino acids found in animal proteins apart from beans. It is also gluten-free. It's a blank culinary canvas Here are tasty alternatives to get protein without meat in many dishes, making it easier for vegetarians to get in a nutritious source of protein in a variety of ways that will make you smack your lips in delight.

Mushrooms Mushrooms are a favourite meat alternative for many nutritionists especially as a substitute for ground beef in Seeds tacos if well-seasoned. They have the same meatiness as Like nuts, seeds contain healthy unsaturated fats and protein. They can be easily added to salads and pasta or beef and it's the seasoning that makes it delicious. you can eat them plain as a simple snack.

Nuts Nuts provide a good dose of protein in a handful and Dairy are packed with fibre. Although they are high in fat, and Milk, yoghurt and cheese are great sources of protein hence calories, most of this fat is heart-healthy unsatu- and also contain calcium to keep our bones healthy. rated fats.

Eggs Fish Eggs do contain cholesterol, but it’s saturated fat. Eggs White fish is a low-fat protein source. Oily fish, such as are low in saturated fat and good sources of B12 and sardines, mackerel or salmon are also good sources of vi- vitamin D. tamins A and D. Aim to have two portions of fish a week, of which one should be oily.

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