SWEET AND SAVORY ROAST

EDITORS NOTE

THIS I Issue No.

5

1

EDITORS NOTE

Here is to us

ISSUE In celebration of the year that is about to end, we choose to say Here Is To Us. We choose to celebrate who we are in all our flawed glory. We choose to accept that we have shortcomings and that we are always ready to learn new things. Here is to you, our dear readers, for coming back time after time in support of your favourite food and beverage magazine. Here is to you, our esteemed sponsors and bosses, for giving us the opportunity to share our country’s culinary diversity and expertise. In lieu of this, we have toiled tirelessly to ensure that we leave you yearning for more amazing content and awe inspiring stories.

Join us in this holiday issue of our magazine as we take you through some of the more important pointers for survival when you get home to visit the folks; you should do it more often. The country-side is therapeutic at times; when you’re not too busy worrying about how to do things the right way. Which is where we come in; the men and the ladies have been given a ‘how to’ guide on village life. Interesting read; I loved every second of it.

The Bachelor’s take will ensure that you have all the right equipment ready and waiting in time for your holiday grilling. While our foodie for the holidays gives us an indepth look at the intricacies of life as a food blogger and a chef. Charlie’s Bistro makes

an appearance this is issue; their breath-taking interiors décor left our writer in awe, a mere tip of the iceberg.

They also have the pleasure of having their Executive Chef feature in our Chef Central column. He shares a life of growth and learning with our writer and we share it with you as a story of hope and passion.

Gatuiri Irauka graces us in the Chef Chronicles column with a lesson in work life balance and being a chef. She gives us the best idea for a holiday roast that will definitely make it to the memory books as well.

Jamo and crew face yet another moral dilemma in a bid to choose the best way to enjoy the holidays. Grace and her friend make it home for the holidays and have to figure out how to survive without the comforts that they are so used to while Vero agrees to an interesting holiday suggestion from her main man.

We share with you the varied sight s and flavours of two very interesting events this season; Koroga and Grants unveiling. Our team took their time with these ones as they had a lot to shoot. Be sure to check our blog for the full details of this issues events.

As the year draws to a close, we at Dishy would like to wish you a merry Christmas and a happy new year full of wonder and joy.

Take Dishy Magazine with you this holiday and share with your loved ones.

Amos Wainaina Chief Editor

2 CONTENT

TABLE OF CONTENT

CHEF CHRONICLES

20

FOOD RECIPIE 1

8

MAMA NITILIE

26

KIBANDASKY 28 LOCAL LICKS 53

PG 8 CHEF CENTRAL

Dishy Issue 5 DEC 2018. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili.

EDITOR IN CHIEF Amos Wainaina. STAFF WRITER Ted Otieno, Tony Muigai, Faith Chebet, Winny Mbugua.

CONTRIBUTORS Eve Njambi , Mwanaidi Shishi , Nick. DESIGN Sam Kyalo.

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

3 CONTENT WONDER BASKET

35

KITCHEN DELIGHT

4

UNSULLIED 36

HEALTHY LIVING

66

DOPE CONVERSATION

30

ON THE COUNTER

62

DRINKS RECIPE 1

JUST BOOZE

54

WINE WITH ME

42

58

THE CULTURE

36

4 KITCHEN DELIGHT

“

The grilling season is here and the ultimate bachelor show off is on.

Who’s got the best roast this season? That, however, is not all the season is about? There are a few things that you need before you ever qualify for the big leagues. Take a sit, let’s review the barbeque ESSENTIALS

Barbeque THE

BACHELOR’S

E S S E N T I A L S

5 KITCHEN DELIGHT

•Spatulas •Grilling forks •Grilling gloves •Charcoal •An apron with a cheesy caption •A huge roll of aluminium foil.

Normally the heat will get a little bit out of control. To keep your guests cool have some beers chilled, maybe get a cooler and stock it with drinks a couple of hours before the party.

The beverage checklist should also include: •Bottles of water •Plastic cups •Some ice •Bottle openers and/or cork screw.

You don’t want your guests to be biting off their bottle caps. The range of drinks will depend on the company you are expecting but for a barbeque you can never go wrong with beers, some wine and a few good bottles of whisky. Call in advance to have an idea of the preferences and amount of drinks that would best suit your crowd.

The main dish at a barbeque is obvious and in most cases it does take up the spotlight.

Spice up your party by cooking up a couple of side dishes and bitings. Good coleslaw and some condiments here and there will go a long way. Dips and masalas will be essential if you are keen on flavour. Barbeque sauces can be found in your nearest supermarkets while you could also cook up your own at home with a selection of your own ingredients. A home-made sauce can also serve as a marinade.

The holidays are here with us and with them come the uncles who prepare for us those amazing barbeque cookouts. Grilling meat has always been a man’s job and there are as many ways to plan a barbeque as there are men in this world. This is the bachelor’s take…

It being the festive season, chances are that if you threw a stone (in any direction) it would either hit the guy by the grill or a guy at a barbeque party. The little things are what would give your party that extra edge.

Weather wouldn’t be much of a problem here so choosing a date should be easy. A Saturday evening seems perfect.

Handy Equipment A man is all about his tools and a good grill is the heart of every barbeque party. It’s a great investment that can last for ages if properly maintained. Complimentary tools include:

If you will be marinating do it at least twenty four hours before the party to soak in all that goodness, this meat will be best for grilling burger patties. Have different recipes to offer a variety. Some variations of what to prepare could include: 1.Some perfectly grilled steaks and ribs 2.Set aside a portion of the steaks cut up some tomatoes and onions to fry it.

3.Minced meat for burgers and samosas.

4.Set aside some bones for soup.

On the day of the party spread out a few litter bins and paper towels to reduce the workload of cleaning up after. Arrange some activities or games to keep your guests entertained as you work the grill and always ensure there is someone watching the grill. Don’t spend too much time cooking that you forget a party is going on. Once you are done serve yourself a sizeable portion, grab a cold one and toast to the perfect bachelor’s barbeque.

6 CHEFS ON DUTY

santa

Chefs on duty Sheila nbo

Leo tunapika

Chef Bennette

Eats by Vimbiso

Chef Mwangi

Dennis Ombachi

7

TRIED + TESTED

Served YOU GOT

ENJOY IT ALL

KRISY

feasts

Roast TIME FOR

#sodishy

f quick x

8 FOOD RECIPE I

Chapati with Beef, Minji & Tomato Stew This classic hearty beef and tomato stew is true comfort food at its finest! A perfect recipe for an easy weekend at home and a perect meal to share with friends and family this festive season.

Prep clock: 10 minutes Cook clock: 40 minutes user: 8 servings Ingredients 1Tbsp olive oil, 2kg of beef, 4 tomatoes, 500g of tomato paste, 2 cups beef broth, 1 medium onion chopped, 3 large carrots (sliced), 3 ribs celery (chopped), 1 cup fresh peas ( Minji), 500gms Potatoes, ½tsp Pepper, 2tsp garlic powder, 1Tbsp fresh thyme (or 1tsp dried), 2tsp fresh rosemary (or ½ tsp dried) and 1 bay leaf INSTRUCTIONS 1.Boil the meat with bay leaf in till tender 2.In a separate pot, drizzle some oil and add onions and Garlic and cook till golden brown. Add the Tommatoes ,carrots, potatoes, Pepper and Fresh peas then add your spices .

3.After cooking for 15 minutes add the boiled meat and stir till thick then add the broth and allow it to cook for 25 minutes.

4.Spice with royco and then add your fresh rosemary and fresh thyme to bring in the flavour. Stir and let it cook for 5 minutes adding salt to taste.

5. Serve and Enjoy with chapati!

9 FOOD RECIPE II

Mchele (Rice) x Beef Stew Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our new barbecue sauce for chicken wings.

Prep clock: 10 minutes Cook clock: 50 minutes user: 6 servings Ingredients •1kg beef stew meat chopped into chunks, 2Tbsp vegetable oil, 2 medium onions (chopped), 2 cloves garlic (minced), 1/4 cup tomato paste, 2 cups bone broth or beef stock, 4 crushed tomatoes, 1 tablespoon ground cumin, 1/2 teaspoon crumbled saffron threads, 1/2 teaspoon turmeric, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 4 tablespoons lemon juice plus zest of 1 lemon, Salt and pepper to taste INSTRUCTIONS 1.Pat the stew meat dry and season well with salt and pepper.

2.Drizzle vegetable oil and brown the meat on all sides then transfer browned meat onto a plate.

3.Add onions and garlic and sauté for a minute, then add the tomato paste and sauté for 1 minute longer.

4.Pour in the broth and scrape up any browned bits from the bottom of the Pot. Return the beef to the pot and add in the crushed tomatoes, and spices.

5.Cover and seal the lid and cook for 25 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

6.Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes. Open the lid, stir in the lemon juice and zest and season with additional salt and pepper, if needed.

7.Serve and Enjoy perfectly with cooked basmati rice; radishes; fresh mint and basil leaves

10 FOOD RECIPE III

Glazed Pork Tenderloin Coated with a burst of Juice and flavour , these Glazed pork tenderloin are just a perfect christmas feast Prep clock: 10 minutes Cook clock: 20 minutes user: 4 servings

Ingredients 2 kg pork tenderloin 100ml cup orange juice, plus orange slices for garnish kosher salt Freshly ground black pepper 3 brown sugar 2 tsp minced garlic 1/2 tsp mixture of sweet basil, thyme, oregano and rosemary.

INSTRUCTIONS 1.Preheat oven to 400ยบ and grease a large baking sheet. Arrange tenderloin on the pan with orange slices under the edges and season generously with salt and pepper.

2.In a medium saucepan, bring orange juice, brown sugar, garlic, and Italian seasoning to a boil, then reduce heat and simmer until reduced by half, 5 to 7 minutes. Pour mixture over pork.

3.Bake for 25 minutes, then switch to broil and cook 5 minutes more. Slice and serve immediately.

11 FOOD RECIPE IV

Grilled Pork Loin with Sugar and Spice Rub and Grilled Peaches Tender, juicy grilled pork tenderloin coated with a sweet, spicy rub served with delicious, juicy grilled peaches. It doesn’t get much better than this!

Prep clock: 5 minutes Cook clock: 20 minutes user: 4 servings Ingredients •2Kg Pork Tenderloin, 1 Tbsp Brown sugar, 2tsp chili powder, 1tsp ground cumin, salt and fresh ground pepper - to taste,1Tbsp Oil and 2-3 fresh peaches (halved) INSTRUCTIONS 1.Heat the grill to medium heat.

2.In a small bowl, mix together the sugar, chili powder, cumin, salt, pepper and oil. Stir until everything is wet and it becomes a paste. Pat dry the pork loin with paper towels. On a pan, cover the pork with the rub on all sides. Prepare peaches by slicing in half and removing the pit.

3.Before putting the pork down on the hot grill, add a little oil or nonstick grilling spray to the grill grates.

Grill the pork loin, on each side for approximately 10 minutes. The peaches only need 10 minutes to cook on the grill, so hold off putting them on until you flip the pork loin for its second side. Place peaches, cut side down, on the grill and remove after 10 minutes.

4.After the pork is done grilling, let it rest for 3-5 minutes to seal in the juices before cutting. Serve with the grilled peaches.

12 FOOD RECIPE VI

Meatballs

Prep clock: 4 minutes Cook clock: 20 minutes user: 5 servings

The bell rings and the balls roll... meat time.

Ingredients

For the sauce

For the meatballs 1/2kgs ground beef, 1 clove garlic (minced), 1/2 c. shredded mozzarella, plus more for serving, 2Tbsp freshly chopped parsley, 1 large egg (beaten), 1tsp Salt, 1/2tsp freshly ground black pepper and 2Tbsp extra-virgin olive oil

1 medium onion, chopped, 2 cloves garlic, minced, 1 (28-oz.) can crushed tomatoes, 1tsp dried oregano, Salt and freshly ground black pepper INSTRUCTIONS 1.In a large bowl mix beef, garlic, mozzarella, parsley, egg, salt, and pepper. Form into 16 meatballs.

2.In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes.

Remove from skillet and place on a paper towel-lined plate.

3.To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.

13 FOOD RECIPE VI

Scoop It

Double Chocolate Nuteez peanut butter Cookie Truffles Chocoholics, rejoice! This cookie truffle is for you in all its chocolate, hazelnut glory!

Ingredients 1 pack double chocolate chunk cookie mix, Vegetable oil, water and egg called for on cookie mix pouch.

150gms cream cheese (softened), 1/2 cup Nuteez peanut butter, 2 cups dark chocolate chips, 2Tbsp shortening and 1Tbsp chocolate candy sprinkles t

Prep clock: 4 minutes Cook clock: 20 minutes user: 5 servings INSTRUCTIONS 1.Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.

2.In food processor, process half of the cookies to fine crumbs.

Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nuteez peanut butter. Process until well combined and mixture can be pressed into a ball.

3.Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper.

Refrigerate 15 minutes.

4.In medium bowl, microwave chocolate chips and shortening uncovered on High until mixture can be stirred smoothly.

5.Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

14 CHEF CENTRAL

A ta ste of everywhere Chef Mwangi started off his career in the culinary arts in an unorthodox way. He has made a huge leap in the four years he has been in the food industry and deserves the niche he has carved for himself in the industry.

15 CHEF CENTRAL

“

Without discipline, this job is unmanageable.

Tell us a bit about yourself.

My name is Chef Mwangi. I’ve been working with Charlie’s for one and a half years. Since I started working here, I have grown a lot and I am still hopeful for the future. Charlie’s is the best so I have to bring my ‘A’ game.

How long have you been a chef?

I have been a chef for almost four years but I have only been an executive chef at Charlie’s Where did you study culinary arts?

Coming from a coastal village in Mauritius, surrounded by the sea we were brought up on sea food so my favorite food would be fish.

I’ve tasted your food and I have seen that you are an artist, what is the secret behind it?

(Laughs) To me it’s a natural born talent. I never studied to be a chef. I began my hospitality career in Trattoria and trained as a pastry chef. I developed a passion for the kitchen and my passion grew and that’s where it all began.

How do you like the food industry?

It’s really nice. In this industry you have to have passion. Without it you can’t go anywhere. From the time I developed a passion for this job I have always strived to be the best. It takes a lot of focus and you also have to be disciplined. Without discipline this job is unmanageable. To have reached where I am I have had to give it all. I also have very competent colleagues in the kitchen. They are very respectful and I like how we usually are.

What kind of dishes do you specialize in?

At first I began working on Italian cuisines but up to this point I have learned a lot so if there is a dish I specialize in, it will be a mix of many different cuisines.

Why did you decide to become a chef?

It came automatically, I felt like this was my destiny and I am satisfied to be here. When I get up in the morning it doesn’t feel like I am going to just any other job and that is how I knew what I wanted to be a part of.

Did you come up with the menu?

Yes I did. It runs for about six months then we change it. It’s an extensive menu but we can’t fit everything in all at once so there are items that we remove from the menu to make space for new additions.

A word of advice for upcoming Chefs?

Everyone has a destiny set out by God. You have to understand your destiny before you get into this business because it can be very demanding. The industry is amazing and we are excited to welcome new talent.

“

16 UNSULLIED

Culinary gem NAIROBI’S

“

In the heart of the C.B.D, lies a gem like none other before it. The alluring interior décor, the food and the drinks; everything about this place will have you awed to your very bones.

https://www.instagram.com/ ombachi_dennis/

17 UNSULLIED

Unless you live in a cave you must have heard of Charlie’s Bistro; located on Wabera Street, opposite City Hall and with a great view of the iconic KICC building. It’s a great space. It is lined with huge glass windows embroidered with the comedic face of Charlie Chaplain from whom the restaurant gets its inspiration. The interior décor is one of a kind. Every inch feels different from the last but all the variations weave seamlessly into this amazing urban contemporary space. From the adorably small plants on table tops to the furniture and art on the walls everything fits together seamlessly. Music plays softly from unseen speakers; I bet you can imagine how good the ambience is.

The layout allows for easy movement, perfect for a popular venue. The ground floor has a coffee shop vibe while the upper floor has a playful character. The balcony is a perfect spot to unwind at sunset as the city slowly calms down. Staff dash from right to left and flash the occasional smile to incoming guests.

It’s difficult to be out of place at Charlie’s, whether you are there for business, a coffee date or after work drinks with the guys from the office. There are a couple of corner sofas suitable for groups or a day out with the family. Maybe treat the kids to some new fun cuisines.

Speaking of, their menu is quite expansive with cuisines

18 UNSULLIED

in Lebanese, Mexican and Intercontinental options. A good portion of the spices and herbs used in preparation of the dishes is Mediterranean giving off a characteristic earthy tone to their dishes.

A popular dish among regulars is the fish, best had when still hot. It melts in your mouth forcing you to savour the flavour with your eyes closed. It comes with a side of mashed potatoes and veggies. It has a rough texture but also comes off as milky.

The chefs are masterful maestros when it comes to enhancing the flavour of a dish.

The presentation of the food is very artistic, easily mistakable for wall paintings; a meal and a show, only that in this case the meal is the show. You get to be entertained by your food and eat your show. How amazing is that? The menu is long and it does change after a couple of months, to keep things fresh and to introduce new concepts, so settling on a dish can be difficult. Luckily the staff is friendly enough to make suggestions so you don’t have to break a sweat trying to figure out what to have.

19

UNSULLIED

The drinks menu is also long. Resident mixologists and baristas prepare in-house drinks on order. Of course they have happy hour. The cocktails, original mixes, come in tall glasses.; aesthetically pleasing if had on the balcony.

Something just sits right when a tall colourful glass sits atop a high glass table with KICC in the background, don’t you think?

Having large windows allows a lot of natural light in. When darks starts to set in and the lights go on it is hard not to notice the chandeliers - some with incandescent light, un-wrapping an emotion of warmth within and some with fluorescent light with a chilly feel. Come evening the ceiling transforms into a playground for fire and ice.

Every component of the relatively new restaurant speaks of well thought out ideas and precise execution. With a possibility of two new restaurants by Charlie’s coming up in the near future this is a space worth keeping a keen eye on. Which would be quite easy, if not for their day to day operations it’ll be the aesthetics that will effortlessly capture your attention.

20 CHEF CHRONICLES

Tunapika?

LEO

“

They say that charity begins at home. So do does Gatuiri’s love for the culinary arts. She has delved into the kitchen with a one track mind that has led to her success.

Tell us who Gatuiri Irauka is.

I’m a girl who loves food, travel and I enjoy a good laugh. I love cooking and trying out different things in the kitchen. Contrary to what some of my close friends might say, I am an extroverted introvert. I am married and I have two daughters, 3 years and 2 years old.

What started you on the road to the culinary arts?

Looking back, my love for cooking started back when I was way younger like in primary school; I remember my mum had just taught me how to make chapatis and I even went ahead to teach some of my friends who were our neighbours.

All through my teen life I would try out recipes from home science books I had borrowed from my classmates. I didn’t think much of my love for cooking up until I got married. That’s when I really discovered that I loved cooking and I found myself even after a tiresome day at work I would gravitate to cooking as a way to calm myself.

What is ‘leotunapika’ all about?

Leo tunapika? Came about as a journal of my kitchen adventures. I basically aim to share easy and delicious replicable recipes for the everyday cook.

What would you say is the meal you’ve made the most?

Hard to pin point, I can fixate over an ingredient for some time then move over to something else after a while.

Currently, I am into quick under forty five minutes meals.

Other than cooking, what else do you do?

I run a home baking business, Sweetooth Delights, with my brother, Sam and I also work full time as a Consultant in an Actuarial Firm.

What would you say to the younger generation of aspiring chefs?

Always be open to experiment and try to cook conventional ingredients unconventionally..

Which is your favourite holiday dish?

A herb roast leg of lamb over some roasted potatoes. I can already smell the rosemary :-)

21 CHEF CHRONICLES

TRY TO COOK

CONVENTIONAL

DISHES IN AN

UNCONVENTIONAL

WAY…

22 FOOD STYLING

Incredible Moments

23 FOOD STYLING

DENNIS OMBACHI •International rugby player •2016 Olympian •Food blogger •Fitness enthusiast Sharing my story a mouthful at a time INSTAGRAM @ombachi_dennis TWITTER @ombachi13 SNAPCHAT ombachi wemenshouldcook. com

24 FOODIE CRONICLES

a master JACK OF THE TRADE, PROBABLY

“

“ Food Restores my soul”

From the Kitchen to social media, Vimbiso has her hand in everything.

What does the term ‘foodie’ mean to you and how does it come into play in your day to day life?

I have always been fascinated by food history and culture. As I grew older, my curiosity and interest in food took over and I began to learn about techniques and flavours. I started to develop interest in food and was able to see food as a common thread in every culture.

Photos by: Vimbiso

25 FOODIE CRONICLES I learned to appreciate different methods of cooking and the importance of understanding where our foods come from, as well as the history and stories behind the recipes. A foodie would know exactly what I am talking about.

I realized my passion of food in college because of meal prepping. I used to enjoy it so much, I was obsessed. I would look forward to Sundays just to meal prep. Cooking for myself in college made me realize how I love finding new ingredients and experiment cooking in different ways. I never used to make any complicated dishes, I mean, I had a lot to do already so I wouldn’t want to spend hours in the kitchen.

I knew how to make simple dishes with rich flavours and that’s how this all began.

Tell us about your blog ‘eatsbyvimbiso’ I started Eats by Vimbiso back in March 2018.

I have always been surrounded by a number of amazing home cooks and I have always been pretty food-obsessed. I had completed my college courses and I had a lot of free time.

I would spend most of my days in the kitchen making something then share it on my personal social media profiles. By doing so, I took the opportunity to practice more on my cooking skills and techniques including photography.

What has been your favourite review to date?

My cinnamon rolls. I just recently posted the recipe. I got amazing feedback from a lot of people.

That put a smile on my face.

Which recipe would you coin as your favourite?

Wow. Now that’s a toughie…

I think I’m gonna have to say my Cottage Pie . Not that it is spectacular or a true masterpiece or anything. In fact, it is a very simple recipe. Maybe that’s what I like so much about it. I pick this dish every time someone asks for a dish that defines me solely because it holds such precious memories about being together with my cousins and grandparents.

I also love creamy pasta; I am already getting the feeling that I will be revisiting this recipe fairly soon, it’s about time.

What has been your greatest inspiration in your career path?

Other food blogs and bloggers! I look up to so many of them especially I am so privileged to have an in-depth mix of 2 cultures and many others now thanks to the world wide web. I aslo love watching cooking shows, I watch everything but recently I have been watching quite a lot of food vloggers. I really want to start doing cooking videos/shows as well.

I adore seeing art in food.

26 MAMA NITILIE

Uswahilini Pilau Ya

Pilau ya uswahilini

Karibuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la 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 tunapotandaza mkeka kwenye veranda tumo tayari kuandaa , mlo wa kusisimua. Huku pwani kwetu, ni chajio. Pepeta jiko tayari kutayarisha Pilau ya ushwahilini au ukipenda pilau pilau

27 MAMA NITILIE Viungo •Gramu 300 ya vigae vya nyama •Vitunguu viwili vilivyo katwa katwa •Karoti mbili zilizo kunwa •Kijiko kimoja cha pilipili •Kijiko 1 1/2 cha pilau masala •Kikombe 1 ½ cha maji moto (ya kupika nyama) •Kikombe 1 1/2 cha Daawat Basmati Rice, iliyo sunzwa kwa maji •Chumvi – kiwango cha upendeleo wako •Pilipili ya unga •Vigae vitano au visita vya Kitunguu saumu na iliki •Dhania moja •Vikombe 3 vya maji moto (ya kuoikia mchele) Namna Ya Upishi 1.Nyunyuza mafuta yako kwenye sufuria kisha wekelea vigae vile vya nyama kwa sehemu kiasi kiasi. Koroga pole pole kwa kijiko cha kupikia ukiangalia igeuke tu kwa rangi ya ardhi wala isiwe ngumu sana. Wacha iive kwa muda wa da-

kika 3-4 hivi mpaka pande zote ziwe rangi ya ardhi.

2.Ongeza Kitunguu chako kisha ukoroge kwa muda wa dakikia 1-2 hivi.

3.Eleka Karoti na viungo vyako vyote vikiwemo chumvi, pilipili , Pilipili unga, Pilau Masala kisha ukoroge zichanganike pamoja.Baadaye wacha chakula chako kipikike kama dakika 1-2 hivi kisha ongeza karoti mpaka ziwe laini.

4.Ongeza maji moto(Ili kupika nyama), kisha funika sufuria yako na uiwache iive kwa muda wa dakika 45 au lisaa limoja mpaka nyama ilainike.

5.Ongeza mchele wako kwa ile sufuria, ongeza chumvi kiasi, ongeza maji moto ( Ili kupika Mchele) and uwache chakula kiive bila kufunikwa kwa dakika 10-12 hivi.

6.Ipambe chakula yako kwa kuongeza dhania kwa ule mchele unapokaribia kuiva kisha zamisha ndani kitunguu saumu na iliki na kuhakikisha vile vigae vimo ndani ya ule wali.

7.Funika kisha punguza moto na kukiwacha kile chakula kiive kwa dakika 12-15.

8.Toa vile vigae vya kitunguu saumu kutoka kwa ule wali kisha pakua pilau yako.

28 KIBANDASKI

Choma Haven “

of Nairobi

After having graced Kamakis once, Wasps can’t help but return for another serving of their awesome roasts at Serengeti…

There is no better feeling than being able to get into your ka local or favorite kibandaski, just sit and order “Ile ya kawaida” and the waiter who is probably a Kama or Maina brings you your meal in no time while the two of you catch up on ‘old times’. Being able to order ‘ile ya kawaida’ requires loyalty, and dedication to your kibandaski. And loyalty in this kibandaski business isn’t an easy thing to have, so if you are a loyal customer then you most definitely deserve the reward.

I go to so many joints to have a different taste of the food there but I have a list of my favorites. All kibandaski heads have at least one or two joints they day dream of occasionally. Kamakis for me was that dream joint this past montvh or so. My younger brother didn’t get why I kept on talking about a choma joint located somewhere along the Eastern Bypass, and so I decided to take the young man to eat some healthy good nyama choma. Besides, my friend, Kavii, was still bugging me about not having their nyama choma the last time we were there: what do they say… killing two birds with one stone?

I was having a not-so-nice drive along Kangundo Road, that road is too small for my liking, and so when we got to the bypass it felt heavenly. Just a couple of minutes and there we were. Being a Sunday, the parking lot looked like hell. If you want a non-packed Kamakis day, then Sunday is definitely not the day. It took us almost ten minutes to find a parking spot.

The place was filled with smoke from both the onja onja grills and roasting orders grills. By the look of the men on the grills, Sunday was their Monday.

Aroma of freshly roasted meat was all over, making the stomach churn. I felt like a pro customer and tour guide here thanks to the fact that little brother was

a newcomer here. We went to taste some meat at Kavii’s favourite spot, Serengeti Gardens, and Kama couldn’t hide the excitement on hearing that I knew his name. He must have thought I was one of those tu regulars whose face he had forgotten. We tasted everything, that’s the secret when at a choma joint, remember?

“Kama leta kilo mbili na kachumbari mingi sana.” We would be having nyama ya ng’ombe choma today. I did not want to experiment with the pork or mutton, at least not on my brother who was a first timer here.

We got in and the place was packed by families.

Men and a couple of women drank beer, while the young ones had sodas to wash down the nyama choma. Almost everyone had beef nyama choma on their table. Sunday seemed to be a fully beef day here. The chatter mixed with the mugithi music playing contributed to the happy and relaxed evening vibe. We sat at a table near the small t.v screen which was surprisingly off today.

Warui came to ask if we would have drinks. Manu looked disappointed when I ordered him a soda.

There was no way he was getting beers today. There were a number of waiters today all busy delivering either steaming nyama choma or ugali on boards or drinks to the various packed tables. All the waiters’ lab coats also looked sort of whiter today. Sunday really means business at Kamakis.

It took a while for our order to get to us but the tasting we had done came in handy. There was some irritation on Manu’s face for the long wait. Who could blame the lad, nyama choma takes time to prepare.

Plus any first timer to a nyama choma joint would be irritated, I remember I was. When the meat came, it was definitely worth the wait. The slice of ugali was heavenly too. The nyama choma had been chopped into small pieces which were oozing some juicy stuff. The kachumbari at Kamakis is spicy, but not too spicy. “Relax buda. Utamu wa nyama ni kula pole pole chief,” Manu was diving in too fast and he had to take it slow. The secret is to enjoy every bite; chew every single piece and feel the taste.

After we were done we were too full to move so we ordered more drinks to relax. Toothpicks were also in order. That nyama, sio mchezo. I will go back to Kamakis and have nyama choma until the lads there learn my middle name.

29 DOPE CONVERSATION

dope

with Joan Wairimu

conversation

UGALI X OMENA Its’ christmas time. Time for #Kitushwarinachristmas thanks to Unga wa Dola.

This time on our dope conversation, Joan Wairimu takes us for a journey down the lake side for some Ugali X Omena. She does the trick with a dash of Lemon for the Omena and Soft ugali from Dola. #LetsConverse how best do you cook your Ugali- Omena? #Letscookwithdola

Ingredients 1.Wash your omena with warm water n keep aside.

2.Put enough oil in the pan for few minutes to make it hot then add the omena.

3.Let it cook till it becomes brown n add your onions.

4.Cook for few minutes then add hohos.

5.After few minutes add tomatoes and cover to let them stew 6.When the tomatoes are well done add your dhania and when it’s cooked , add chili to spice it Serve with HOT UGALI cooked easily with #Ungawadola to get the soft Ugali and its’ vibrant white colour.

30 WEAPON OF TRADE

WEAPON OF TRADE

This is the

Cooks Well Safari Oven

ultimate portable safari charcoal oven. Bake, roast, toast or steam using just a handful or two of charcoal. Its size is just right for verandas, apartments, backyards and it fits perfectly in the car for safaris. Cooks for up to 5 people withthe size accomodating approximately 2 chicken or you can bake 2 loaves of bread. Price: Ksh.15,000

31 WEAPON OF TRADE

Delonghi FH1163 Multi Fry Classic - White MultiFry is an innovative cooking appliance that’s both an Air Fryer and a Multicooker. You can easily prepare a wide variety of your favorite recipes on your countertop. From crispy french fries to sauces, from steaks to salmon, MultiFry even bakes pizzas, cakes and pies. It has an Adjustable Thermostat, Rapid Cooking mechanism and a large capacity which all ensure its excellent performance .

Price: Ksh.20,000

“

32 WINE AFTER WINE

globe-trotting is all well and good but they say the=at east or west, home is best. Grace decides to test this as she, uncharacteristically, opts to go visit her parents for the holidays. Between losing her way and being ‘ambushed’ by her extended family upon arrival, she and Shay find the tranquility that can only be found at home surrounded by nature.

HOME FOR THE

Holidays

“Do you want to hear the baby’s heartbeat?” asked the overzealous lady, circling a gizmo on Brenda’s belly bump.

She looked uneasy. “Sure,” chirped in Shay. They were excited, all except Brenda. Suddenly, the room was filled with a faint thumping which was accredited to be her heartbeat. Yes, her. The sound didn’t really do much to uplift Brenda’s spirits. After the whole ultrasound session, she refused Grace’s offer of driving her home. She smiled, weakly and trudged on to her Fielder. “Okay, is it just me or is Brenda brooding?” Grace asked, tackling the elephant in the room. “I know right. Looks like someone has the baby blues,” replied Shay. “I think we already know what we need to do,” trailed off Ashley as she walked to her car. Ten minutes later, the parking lot was void of their cars.

Martin dropped by to check on her later that evening. He found her seated on the recliner surfing through YV channels. “Hey baby,” beeped Martin leaving a sloppy kiss on her forehead. “Hi.” Exhaustion. “How are you feeling?” he asked, concerned. “Long day.”

Sigh. “Blankets and Wine, remember?”

He stood there, as her peach fragrance faded away when she walked to her room.

The following day, Shay and Cate went shopping for the surprise baby shower underway. Grace and Ashley went to Brenda’s.

“Girl, Blankets and Wine tomorrow, sindio?”

“Aki I don’t feel like going this year,” Brenda pleaded. “Come on. It’s their 10th anniversary,” retorted Ashley. Quiet. Finally, she agreed.

Martin had a few tricks up his sleeve too. From her bedroom, Brenda heard her neighbor’s rooster the following morning. She groaned and flung her silk comforter across the bed, catching a glimpse of her abdomen and thought, ‘Why did you have to come at this exact point in my life?’ Checking her phone, 9:35 a.m already. On the other side, our party planners were already glamoured up at Ngong Racecourse. At 11:15, Bee was touching up her purple lipstick when the front door swung open, revealing her ‘knight-in-shiningarmor’. He was clad in khaki shorts and a pinkish polo shirt. “You look cute,” was all she said but it went a long way in inflating his ego and he felt all the more encouraged to proceed with his plan. It was at 11:30 that they hit the road. The event was packed and the fact that you were probably not there does not nullify its truth.

His sleek red Jaguar eased to a stop at the entrance and a cool breeze fanned Brenda’s

face as she took her time getting out of the car, feet first. The whole squad was waiting. Martin whisked his woman towards them and were met by all the girls adorned in peach colored dresses with halos on their heads which was adorable.

“Surprise!” and the rollercoaster began. The rollercoaster that was Brenda’s feelings. She drew back a bit but Martin’s hand at the small of her back comforted her. Then in came the hugs and Shay blindfolded her and steered her towards a beautifully set up tent that was artfully decorated with gifts and cards and whatnot. Her eyes began to pool and she had to force down the big lump in her throat. Martin was gone. Grace noted the strained crinkles around her eyes and the trembling smile. Then Martin chose this exact moment to grace them with his presence. He got closer and went down on one knee offering a red heart-shaped box and himself too. Gauging her reaction, he slowly opened the box… The biggest diamond Bee had ever seen. It glimmered.

Maybe a little too bright, because... she broke down. Everything that she had been bottling up flared and she was now heaving on the verge of a panic attack. In the background, Elani were humming softly. It made her cry even more. She staggered and Martin was already there clasping her in his arms as Grace drew up a chair behind her. Everything was so overwhelming. A baby she wasn’t sure if she was ready to raise and now this. “Guys... I’m sorry. I’m just…I don’t know.

This is all just too much for me.” Martin lowered his gaze and lingered on her pink nail polish, noting that she hadn’t said no. “I’m sorry babe, I didn’t know. I just thought maybe it was time, you know.” Shay was already tearing open a box of Cellar Cask and filling glasses. Brenda remained silent as the girls brought chairs and sat around her, forming some sort of emotional guard. Martin took it as a cue and re-traced his steps backwards. “I’m sorry if I rushed you. You know I love you.” Each of them took a sip from their glasses, concern etching their faces. Brenda sat still. “I don’t think I’m prepared for this baby. God, it’s all happening so fast,” she said whimpering. “I’m not ready to be this responsible.” She felt so alone.

“But you’re not alone,” said Ashley, as if reading her mind. Grace’s glass was already half empty.

Brenda still hadn’t tasted hers yet, unsure if she should be drinking at all. Shay reassured her, “We’re with you every step of the way.” “Don’t worry love, you’ll do great, okay?” added Cate.

She just nodded but something still bothered her, “What about Martin? I really love him but marriage?” “You heard him, take all the time you need,” advised Grace. Silence. ‘We’ll do just fine,’ thought Brenda as she felt her baby kick.

33 WONDER BASKET

PLUG IN WITH

“

Sheila

A food lover at heart, Sheila has found the perfect form of expression for her thoughts; food…

Who is Sheila, in a nutshell?

Sheila is a happy girl whose strength and weakness is thinking about food. I mean food is always on my mind even when it shouldn’t be. I live in Nairobi (that’s what NBO stands for in case you hadn’t figured it out) and I am beyond happy to share everything I know about food with the world.

In five words, tell us what Sheila stands for.

I stand for happiness, self-love, self-growth and development. It is all about oneself before it is about another.

Tell us what ‘A Taste of My Life’ is all about.

My social media platform is basically about sharing things that happen in my life so my followers get a TASTE of what it is like to be me.

Which Recipe do you hold closest to your heart?

Actually, I LOVE potatoes but I make smoothies more so it has to be my daily smoothie recipe.

What are you doing special for the holidays?

Travelling and sharing my festive adventures What is your favorite type of cheese and what would you pair it with?

To be honest I am not a cheese guru but I would say cheddar cheese because it goes really well with my favourite grilled chicken sandwich.

What would you say is your favorite holiday themed cheesy treat?

CHEESE CAKE! I love me some moist creamy cheesecake!

Photo : @bobovisuals

Maasai

34 THE CULTURE

It being the holiday season and all, the major focus falls on the roasts and grills. As such, we pay homage to the Maasai for their specially prepared roast beef. Maasai culture poses a conundrum for the medical society since they hold to their traditional culinary preferences (which might seem a bit unusual to most) and do not suffer from diseases that would likely be associated with such a diet.

The Maasai culture has held on to its traditions against all odds.

Through the years, countless research has shown that though the Maasai dietary constitution may be deemed unhealthy, the Maasai themselves are a vibrant and healthy people. It has been postulated that this might be caused by localised mutation within the Maasai community that enables them to better process animal fat. My father says that it might be due to the inclusion of herbs in their diet.

Whom to believe? I think that the fact that they held on to their traditional ways plays a larger role than we think. All in all, the Maasai diet of meat, milk, honey, tree bark, herbs and cow blood holds a secret that the rest of us have forgotten. In the Here Is To Us spirit, let’s raise a glass to the Maasai community for proving that oldis gold and showing the tenacity of the African Spirit.

THE CULTURE

35

w w w. d i s h y . c o . k e

The FREE web food magazine

36 SHAGZ MANENOZ

HOME FOR THE

Holidays The holiday season is here with us and a good number of us head over to the country to celebrate with our extended families. If we are to be honest it sometimes can be an uncomfortable stay because of the difference in culture. We have been accustomed to the city life in a way that our roots feel foreign.

The feeling is justified to some extent but the pursuit of better things can erode our traditions and culture.

The different lifestyles can vary enormously and to the people back at home some behaviours can be offensive. The reason we go back home is to ensure that we remain connected to the generations that came before us. If it wasn’t for them, where would we be?

It only seems right to appreciate our heritage in a way that would matter to them, right? Luckily fitting in is not as hard as it seems. A keen eye would take you a long way. Take some time to observe. Pick out a cousin or aunt who might show you the way around if you feel overwhelmed. Ask questions, a lot is carried out differently in different parts of the country.

Being Christmas, as culture dictates one would like to dawn their best attires. Unfortunately the fitting dresses, long manicured nails and make up are not very functional since ladies get very hands on in preparation of the festivities. Sitting pretty and scrolling away on social media as your aunts and their daughters prepare the meals that you love isn’t an option. Respect is one thing that goes a long way

“

When we get home this end year, we will be sorely tempted to hang on to our comforts but this might be more of a hindrance then we think.

Get out of your comfort zone and see what the world around you has to offer…

back in the country and like it has always been, it remains to be a two way street. Earn and pay your respect by simply trying. Get involved.

Nothing pleases a person more than the effort to be a part of them. Strap on a leso, cover yourself appropriately and enjoy your naturality. Take advantage of the slow network and enjoy the direct company. If there’s help needed, be that girl. You might be surprised in what you have been missing out on. Tradition has been there for a longer time than us, learn the little tips and tricks around the homestead.

Sleep early to get up early enough as days back in the country start quite early regardless of being a holiday period.

Some of the basic things that nobody will think of teaching you include serving the guests and cleaning up after. These are quite simple tasks and at some point we’ve all done them. Learn to do some of the things you wouldn’t do back in the city like how to slaughter a chicken and light a cooking fire. You would be surprised on the dependence we have on technology.

If you don’t know the language, learn the bits that matter. The greetings and a few talking points for a chat with the aunties in the kitchen. Enjoy your stay, who would you rather be surrounded by other than family?

37 SHAGZ MANENOZ

Shagz THE

GUIDE

“

When we get home this end year, we will be sorely tempted to hang on to our comforts but this might be more of a hindrance then we think. Get out of your comfort zone and see what the world around you has to offer…

Back in the country where most of us are headed for the holiday season, men are supposed to be men.

Our traditions are highly patriarchal and that bestows a certain level of responsibility to the gents. Some standards are set back at home and some standards need to be left in the city. The good thing is men live communally in an all is one kind of way. To get ahead of the day, get up early enough. The homestead has a system that works as long as everyone does what they need to do. At first your place might seem vague but again, a keen eye will go a long way. Get involved in the activities, embrace the life and be a part of it.

The farm can be a good place to start, releasing the goats from the pen is the simplest thing you will ever do. If you can’t farm, loitering around won’t do you as much good as learning a thing or two from those who can. If that’s not your cup of tea, look for an audience with grandpa or one of your elder relatives. They ooze wisdom. Obviously this will require you to know the language or enough to get you by. Learn the simple greetings and some small talk for those everlasting handshakes from uncles. Ask about their families

and business, they love to know that a young man like you takes an interest in the lives of your family.

When it comes to dressing, leave your fancy clothes back where they are needed. And nobody wants to see your muscles or lack of them so a vest doesn’t count as appropriate clothing. Dress easy and comfortably, who knows at what time you will be summoned to slaughter a goat. Now look at your designer jeans, drenched in blood and you don’t know the first thing about doing laundry.

When it comes to preparation of certain meals in certain communities they are traditions to be followed. By now you should have an idea of what that entails. If not ask around. There is only so much you can pretend to know. Drink and eat what others are having or what is available. Preferences are some of the things you should leave back in the city.

Take the time to have some country fun too. Wrestle, kick a ball, take a dip in the river, walk the cattle and stay connected to the things that matter then. Enjoy your holiday and don’t forget to keep it Dishy…

38

EASY COOKS

Festive eats The Home Experience

“

The highlight of my holidays has always been the food experience I gain. Take the countless dishes made and the countless chefs that make them and you get a culinary journey through different people’s tastes and preferences. This Holiday, we have a few dishes that you just have to try…

One of the greatest things about the festive season is the food, right? All the way through the month we get to indulge our taste buds in cuisines from all over the country and the world in extension. There are timeless recipes that existed before us and will eventually outlive us. These are foods that hold a legendary status all thanks to all the people who came before us. All thanks to our grand relatives’ recipes that were passed down for generations and are here with us now. In the same spirit, wouldn’t we want to be a part of such great traditions? To prepare and pass on recipes that transcend the bounds of time.

What are some of the great traditional dishes you can’t wait to have this festive period?

Is it Muthokoi? A dish by the Kamba community. It involves removing the husks from maize by use of a pestle (muthi) and a mortar (ndii). The pounding process is called kukima mbemba. It is extremely cost effective and can be had as lunch or supper. The leftovers can also be used during breakfast with yogurt ‘yiia ikaatu.’

39 EASY COOKS

Is it a healthy side of mokimo, prepared by mashing potatoes and green vegetables. It can also include maize and beans. Other methods of preparing the dish have emerged such as adding milk before you mash. It is best served as an accompaniment for meat based stews and nyama choma.

Originally from the Kikuyu community it has grown in popularity and is consumed in most parts of the country.

Are you going to take a culinary trip to the lake side and have a fish accompanied with a steaming pile of ugali?

Ugali is arguably Kenya’s most popular dish. Made from either maize, millet or sorghum flour. Its English adaptation is cornmeal mush. Had all across Africa it would be a shame not to know how to prepare one of the greatest meals of our time.

You might need some refreshments to accompany your meal, how about mursik?

A traditional fermented milk variant of the Kalenjin. The milk can either be goat milk or cow millk, fermented in a specially made calabash known as sotet and an addition of selected herbs.

Something else that goes well with ugali, humorously popular among the Luhya community is a side of mrenda, a traditional vegetable and chicken stew. There is no going wrong with these so try out their recipes when you get the chance.

What other recipes do you think we should know how to prepare this festive season?

40 WINE WITH WINE

Holiday love triangle

“

the holidays are here and Vero has an offer from her man; a trip to Nakuru. There is a catch, however, his wife will be there with him and she has to share his time with her

Frank made it very clear about his plans; he didn’t even stutter. And Vero loved how he was always in control, that and his demanding nature. He would take his wife to Nakuru for the holidays but would keep Vero at close range too. So, Vero braced herself for whatever would come her way; as long as she had Frank by her side, nothing could go wrong, right? It never even crossed Vero’s mind that she could maybe go back home and visit her parents in Rongai; they never really got along. On the other hand, Frank’s wife Jennifer, was elated that she’d spend Christmas away from home, unlike all the others. She had been promised a good time and anything short of that would make her doubt Frank all the more. On Saturday, they drove to Nakuru in his Mercedes Benz 280 SE, a really classic guy he was. Jennifer hated that damn car and had tried talking him into selling it but Vero really liked it so he decided to keep it. The drive was rather silent for a married couple until Frank’s phone went off. He fished it from his pocket and noticed the caller ID, face paling and sweat threatening to run down his freshly waxed underarms.

Vero. It was still ringing, “Aren’t you going to answer that?” asked Jennifer.

“No, I’m sure it can wait,” he winked and agonizingly pulled her in for a kiss on her heavily powdered cheek. He made a mental note to punish Vero later. The next hours were filled with Jennifer complaining about how he never picked calls at all, even her own.

He just mumbled and kept his eyes on the road, fantasizing about his eager young mistress. They made it to the Sarova Woodlands hotel in no time and got showed to their room. Frank immediately opted for a shower and took his phone with him. It rang thrice before she deigned to answer. “Love, are you already in Nakuru?” she asked. “Yeah and you are in a lot of trouble by the way. Did you get the Jambo Jet ticket?

I expect you here by six.” There it was; that commanding tone she got hooked on. “I just wanted to say thank you, I’m on my way,” then both lines went dead.

Vero tousled her Brazilian hair to give it a wavy effect as she got on the jet, her heels boosting her up. Frank claimed he had to run a few errands and met up with Vero instead as he went to pick her up in that car she liked so much. He tossed her luggage in the trunk, next to the stashed Tusker Cider and lager cans. At The Eastmark Hotel, the room wasn’t that much of a big deal compared to what Nimmo was getting but it didn’t matter much. At least that’s what Frank thought. He got glasses and emptied the contents of the Tusker cans into them. Vero took off her high heels and lazily positioned herself on his lap as he lay back on the seat next to the bed. He asked about her flight and she about his drive, then he remembered the little stunt she had pulled by calling him earlier and the temperature got higher. At 10pm, Frank got back to his wife exhausted. He didn’t even acknowledge her, rather just plopped himself on the bed, smelling of Tusker and cheap perfume.

“That’s how it’s going to be? Just drop me off and run to her?” asked Jennifer, aggravated. “Nani? I was with Chalo,” he answered defensively. She didn’t even bother replying, Frank was too good at playing the fool. The next morning, Frank wasn’t even in bed when she woke up.

Only a breakfast tray lay where he had been last night. Then he got out of the bathroom, cleanly shaven. “To apologize for yesterday, how about I take you out for swimming then lunch?” She lit up. “Let me go make reservations then I’ll be back to get you in an hour.” This was too easy for him now. He took a detour and wound up at Vero’s door; she had just gotten out of bed, “You have me for an hour.” It was almost like protocol, as it would be for the rest of their holiday.

41 ADVERTORIAL

42 ADVERTORIAL

Here is to us

Here is to us, Tusker Lager’s current promotional motto, is a celebration of what it means to be Kenyan. Having been a part of the Kenyan heritage since the early 1920’s, Tusker Lager has cemented its association with the Kenyan spirit. Having the Elephant as its logo has gone a long way in ensuring that it holds to its Kenyan roots and heritage. With the holidays fast approaching, the Tusker chronicles begin. All major gatherings will be graced by crate after crate of this golden award winning drink and day after day will pass without a recess from the tireless endeavour of your family and friends to drink the local distributor dry - an endeavour that they will sorely fail at. The rich taste and the smooth

feeling of the beer going down your throat coupled with the diverse pairing capacity of Tusker further consolidates its title as the drink of champions. Add the countless promotions and endorsement deals to this and you will see why Tusker holds the torch and lights the way for all other beers in Kenya and the rest of Africa. Statistically holding the title for the largest selling African brew has been one of the major achievements of this drink and we share in their Here Is To Us cry and will carry it on year after year in celebration of who we are. We have been through a lot and still stand strong. Here is to us. Here is to the us in every Tusker.

43 ADVERTORIAL

44 ADVERTORIAL

45

ADVERTORIAL

46 ADVERTORIAL

Photo : J_mwai

47 ADVERTORIAL

Michelada Gingembre Ingredients •Ice •200ml chilled Sprite •30ml fresh lemon juice •30ml Simple Syrup •25ml fresh ginger juice (grated from a 2-inch piece of fresh ginger and pressed through a fine strainer) •Dash of jalapeño hot sauce •400ml chilled Tusker lager •Pinch of sea salt

Instructions Fill a chilled pint glass halfway with ice. Add the Sprite, lemon juice, Simple Syrup, ginger juice and hot sauce; stir well. Add enough beer to fill the glass; top with the salt. As you finish the drink, continue to pour in more beer.

48 ADVERTORIAL

Tabla’s Tart & Fruity Sangria Ingredients •1 bottle (750 ml) dry red wine •1/2 cup pineapple juice •1/2 cup fresh orange juice •1/3 cup dry white wine •1/4 cup gin •1/4 cup light rum •1/4 cup Cointreau or Triple Sec •1/4 cup brandy •2 tablespoons superfine sugar •2 cups assorted sliced fresh fruit, such as apples, oranges, plums, pineapple and grapes, and rhubarb Instructions Mix all of the ingredients in a pitcher.

Refrigerate for at least 1 day and for up to 2 days. Serve in tall glasses over ice

49 ADVERTORIAL

50 N THE ROAD

Choma Joints for very location

“

The nyama choma season is here and we have the list of the right places to be at for the most flavourful and succulent cuts in town.

The Holidays are here and we know that means that you will be out every weekend this month. We don’t want you to get held back on minor things like where to have some good nyama choma as you wait for the next party to star or as you leave the party for that house with an almost neglected refrigerator. Here are a few notable locations that serve the best nyama choma around you…

Kenyatta Market.

Olepolos

Head to Kenyatta Market during lunch hour and you’ll see a strip of clean stalls set up at the entrance of the market, all serving the same basic menu. Don’t struggle or get haggled by too many aggressive touts, just choose one stall, have a seat, and then order from “one” guy.

The goat and chicken are the two meats of choice at Kenyatta Market. Some of the stalls serve kachumbari with an added touch of avocado, enriching the mixture and complementing the meat. The famous Hai Hai Butchery stall located in Kenyatta Market is also known for serving high end clients, most notably President Kenyatta.

So Kenyatta Market has some of the best nyama choma in Nairobi.

If you want to enjoy nyama choma at its best drive to Olepolos, which is undoubtedly the most famous and popular nyama choma joint around. Olepolos is situated in Kiserian, away from the busy city making it even an ideal location. The viewpoints are breath taking as you can enjoy your nyama choma from a well situated vantage point. There is a swimming pool if you want to relax and unwind from under the scorching sun. Olepolos is a place to go with friends and family to fully enjoy the Kajiado County experience. The ambience is just right for fun and relaxed times.

choma jooints

Njugunas Njugunas is found along busy Waiyaki Way in Westlands. Njugunas is just the spot for you; if you want good nyama choma and good ambience at a relative budget. There is a bar area too offering drinks at quite affordable rates. If you are a party person in Westlands in need of a snack and more drinks then Njugunas is just the place for you. Just look out for the name ‘Njugunas’ painted in huge green and white at their entrance. The nyama choma at Njuguna is to die for, especially their mbuzi choma. The mood is mature and the service has you covered in all areas

Nairobi West Alleys Neighbourhood areas throughout Nairobi are hot spots for mystery cuts of roasted meat but none really rival Nairobi West. The Nyama Choma hubs in the neighbourhood seem to be in an easy collaboration with the night clubs. The nyama choma, which is mostly beef here is so abundant making you spoilt for options. If you are on a night out in Nairobi West with your squad, then you have to have some nyama choma. The advantage is that the nyama choma is roasted late into the night, having you covered if you are partying out late.

Hint: If you stumble into this sort of nyama choma, choose some freshly hot roasted cuts!

City Park.

Towards the back of one of Nairobi’s largest fresh vegetable markets is a haven of nyama choma. The makeshift roofing consists of plastic pieces and tin sheeting, imprisoning the clouds of meaty smoke that pour from the grills. The meat is hot and fresh and the ambiance is truly a Nairobi experience. Butchers will slice steaming pieces of meat for you to sample. City Park is for those with an adventurous soul looking for good nyama choma on the go.

51 LOCAL LICKS

Raising the Bar Igiza is a Swahili word that translates to mimic in English. This, in my opinion, is one of the most aptly named businesses ever; what with it being right atop Kenya National Theatre on Harry Thuku Road and all. This hidden gem really took me by surprise the first time I visited it. It was one of those chilly weekdays when I decided to go catch a satirical play, to keep my humorous edge sharp - nothing beats Kenyan comedy.

This was one of those occasions where you’re an hour early for the show and you have to find a way to kill time. I was standing at the notice board looking over the upcoming productions when the low tones of music hit me. I closed my eyes and listened to the smooth afro-beat that seemed to call to me like the fabled siren’s song. I got to the beautifully designed staircase and went up, two steps at a time, as I followed the music. The top of the stairs led me right to the bar. Artfully arranged and set at an easily accessible area, the bar was a masterpiece; a feast for my eyes.

Add the balcony and the tantalizing

WITH

Igiza Lounge

aroma coming from the kitchen and you have a true gem. This is before I had tasted the food there. Let me tell you, I am not usually a chicken breast type of guy. When it comes to chicken, the flavour has to outweigh the quantity and I have always found chicken Breast to be both bland and tiresome to eat.

Not here though. Here, my love affair with the stuffed chicken breast with a side of fries and some coleslaw was born. But I digress; back to the awe inspiring bar. Fully stocked with varying alcoholic beverages and with happy hour from 5pm every day, you can be sure to have a buzz of a time here each and every time. Not convinced yet?

Have one of their Jumbo Cocktails at only 700/= or a Sangria jug at 1300/=.

If that’s too much for you though, the Sangria also comes in glasses that retail at 400/=. Though the place is small, you’ll have ample sitting space at the balcony or just next to the bar.

The pricing for their beer and the spirits and liqueurs is far more fair than most, considering the ambience and serenity.

If you have reservations about this, you could always check out their menu, at your convenience as it is online on http://igizalounge.com/our-menu/.

What I love the most about this place is the fact that even though it’s close to the highway and practically next to a University, you will feel like you are in your own little slice of paradise as you enjoy your drink and something to keep you well fed (or a whole meal if you want). Igiza lounge offers us a place to sit back, relax and let the day’s troubles flow away from us. Give it a try and be sure to let us know what you think of it.

52 DRINKS COCKTAILS

Holiday Mule Yield: 1 cocktail Ingredients •15ml simple syrup •15ml unsweetened cranberry juice •45ml of Absolute vodka •60ml chilled ginger beer •1 rosemary sprig •orange slice, for garnish •sugared cranberries, for garnish Instructions Mix simple syrup, cranberry juice, and gin. Pour over ice and top with ginger beer. Serve garnished with rosemary, orange wedge and sugared cranberries, if desired.

Jingle Juice Holiday Punch Servings: 20 people This Jingle Juice Holiday Punch recipe is simple, delicious, and beautiful! You only need three ingredients to craft this delicious holiday punch recipe that everyone will love!

Ingredients •750ml Whipped Vodka •1 bottle Pink Champagne or Sparkling Rosé •2 liters Cherry 7-up • Cranberries for garnish optional Instructions 1.In a punch bowl or large pitcher filled with ice, pour in all of the ingredients.

2.Stir well.

3.Serve over ice and garnish with cranberries.

53 DRINKS COCKTAILS

Cranberry Ginger Holiday Cocktail Cranberry Ginger Holiday Cocktail is a chilled, refreshing vodka based drink that can be made in a pitcher and is perfect for a crowd!

Ingredients •3/4 cup Cranberry Juice •1/2 cup Ginger Beer •75ml Absolute Vodka •3 tablespoons of Sugar •Lemon slices •Ice cubes Instructions 1.In a blender, blend water kefir with ¾ cup of cranberries and 1 sprig of fresh rosemary. It’s OK if you don’t blend it very smooth. Pour the kefir punch mixture over a fine-mesh strainer and collect the liquid.

2.Transfer the liquid into a bottle, add the sugar and the remaining cranberries and rosemary. Seal the bottle tight. The tighter the seal, the fizzier the kefir punch will be. Let the kefir punch stand at room temperature to ferment for 18-24 hours. Place the bottle in refrigerator for at least 2 hours before opening. The beverage tastes best when served cold.

PS If you are going to open the bottle at the end of fermentation before refrigerating it, do not shake the bottle and open very slowly. Place the bottle into a large bowl in case the kefir punch foams up and spills.

Saucy Santa Cider Cocktail Sometimes even Santa Claus needs a pick me up for the holidays. This cocktail is herbal, delicious and not so strong that you’ll have to remind the old folk what happened last night.

Ingredients •2Tbsp pomegranate seeds •1 small sprig of rosemary •1tsp organic sugar •90ml hard sparking cider •More pomegranates and rosemary for garnish Instructions 1.In a cocktail shaker, muddle the pomegranate seeds, spring of rosemary, sugar and 30ml of hard cider.

2.Strain into a glass and top with remaining 60 ml of hard cider.

3.Garnish with rosemary and pomegranate seeds.

54 DISHY STAR

Making Merry FOR the holidays

Rudeboy, formerly one half of the famed Psquare musical masterminds, graced Coke Studio this season. He Dishes on his career and experience of Kenyan cuisine at the Kibanda level…

How did you receive the news to be a part of Coke Studio 2019?

It was good news for me but it was difficult for me to set a date being close to my concert a lot of adjusting had to be done. I had to switch up my calendar but I am very excited to be here. It has been both a wonderful and stressful experience.

What has been the secret to your consistency in the music career?

Just being real and unique, also I like to do music that transcends for long periods of time. If I make music I want it to touch people in a certain way. It shouldn’t be an illusion.

What has been your greatest highlights of your music career?

Uhm, singing and seeing people fainting and making people cry out of emotion. When I sing I like to touch peoples’ hearts deeply.

Who have you been paired with and what can we expect?

I have been paired with Khaligraph. Just expect the unexpected.

What we have done with Khaligraph is something I have never done before but we came up with something perfect. Expect the real me and the real Khaligraph.

He is a master. Apart from Coke Studio too we are doing something else together.

How often do you prepare your own meals?

I only know how to prepare two dishes but I prepare them very well. I prepare indomie noodles very well. I do it my own way. The second thing I like and know how to prepare is a barbeque. I also prepare my own sauces. For the other stuff I don’t know much about how to prepare. I wouldn’t want to prepare soup that turns into poison and end up killing myself.

Have you had a chance to enjoy some Kenyan dishes?

I have but I am not very good with names.

I see food and if it is pleasing to my eyes I’ll eat it. Although when I was about in the hood with Khaligraph, he had me have something called chapati. It was amazing. I had it with a bottle of coke.

What food can you not get enough of?

If there was a dish I would have for the rest of my life is a dish in my language called, Egusi soup and Eba. Egusi soup is the best.

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I like to BBQ, I even make my own sauces.

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Tell us a little bit about yourself?

I go by the name Rudeboy, formerly the lead singer of P-Square. Internationally I am known as King Rudy. There’s not much more to say that the people don’t already know

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W W W . D I S H Y. C O . K E

56 JUST BOOZE

Special moments “

Moments are fleeting, so you need to enjoy them while you still can. The festivities are here and every moment is special. Keep your eyes wide open so that you don’t miss a thing.

My mother unsuccessfully tried to hide the fact that my sister was her favorite. My father didn’t even try, he called her ‘Supuu’ and she was the only one who could get away with literally anything. ‘Supuu’ could go unscathed after switching the t.v to Nickelodeon when dad was watching 9pm news.

‘Supuu’ is in her freshman year, in a very expensive school, I know this because I pay her school fees. She has dreadlocks (she even got away with that), and she runs a blog where she writes poems and all that emotional teenage stuff. She’s been trying to get me to write a ‘guest feature’.

I was in New Orleans, Louisiana a couple weeks ago – the 25hr nonstop flight there is quite something plus the weather there is mostly rainy and grey. The nightlife however is none to be rivalled. I met up with Alton Ham, a friend whom we had met years ago at The Carnivore, when he was in Kenya.

Al is one of those rare nice and easy to love people. He was so rare that he can smoke a pack of cigarettes next to you without offending you. The smoke will make you uncomfortable but you wouldn’t dare tell him, I know I wouldn’t. I didn’t have to stay in a hotel while there since he lives in a neighborhood called Algiers, quite a nice and vintage place.

Al was happy that I was there but he kept on saying that I should have gone there in April. Apparently April is the best time to experience the French Quarter, and New Orleans at large. We went on a boat ride to have me see the famous Mississippi River and whilst taking in the view, I asked him if he is ever worried about his heavy smoking. “Smoking makes me happy. You Kenyans don’t smoke enough.” I wanted to start a patriotic argument to make and case on behalf of my ‘beloved’ country that we Kenyans smoke and drink more but then I saw two elderly women light up cigarettes. “You know Ted, you should try smoking sometime.” Now I never smoke since my mother drilled it into me that smoking cigarettes would give me cancer and I am not about to die of cancer, at least not intentionally. I sure hope the cancer gods don’t give me some cancer just to prove they are superior.

As we were heading for the Louis Armstrong Airport, we stopped by a liquor shop and Al bought me a $ 55 Hennessy VSOP Cognac Privilege. “This is a special one. Drink it on a special moment, or when you think of me.” I smiled as if to say I wouldn’t think of him but I would still drink the damn bottle, but I just said “thank you.”

Three weeks later and I still had not opened the 6 year old Hennessey bottle. I had put it in the backseat of Betsy to prevent the devil from tempting me from not following Al’s instructions. A special moment could arise anytime and I had to ensure I had the bottle with me. Not that I was never tempted to open the bottle but it was just too grand a bottle.

My mother called me to remind me that I had better not miss her lunch. She calls them lunch but nobody ever eats before 6 pm. She hosts these lunches whenever Christmas is nearby and she needs to add to her stock of new lesos.

You’d better not show up without a gift or two - by gift she meant lesos or new rubber shoes or both.

The lunches were all the same. The old men talking in living room listening to rhumba music and drinking, while the TV was on mute. The women were all over, dishing out sweets to the kids, making sure guests were fed and roasting groundnuts for the night. I never liked this Uncle Shem of mine. He never understood how I made my money by merely writing. He said that working as just a writer is being ‘lazy’ and that a man needs a more aggressive job.

I went out for an evening walk to talk myself out of writing about my stupid and foolish uncle. Just as I was cussing I walked into dear ‘supuu’ smoking a cigarette with her denim jacket placed some distance away to prevent her from smelling like tobacco. She looked surprised and relieved that I was not my father, or worse that damn uncle. I still joke to her about the look on her face. I was the cool brother who understood how these things work.

We walked together into Betsy and I cracked open the Hennessy VSOP Privilege. She like any other excited young girl her age went, “Is this really Henny!!” I remembered how I had smoked weed for my first time. It was a different thing from cigarettes, but still one of those special occasions. I promised to feature in her blog if she quit smoking. We had a deal.

I still look at the now half full Hennessey bottle in my kitchen cabinet and think to myself, she can get away with anything.

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58 ON SPOT

ON SPOT

The Moran Lounge and Grill.

“Sometimes you run into people who change your life for the better. Those people are called bartenders.” Have you ever been served a Moran Cocktail by a Moran Bartender? Then this is the place for you. The Moran Lounge and Grill is located in Nanyuki and is just the perfect getaway spot if you want to experience great out of town nights out.

Super Soul Sundays are the climax of the weekend.

You get to as they put it as ‘reminisce, relax and take it ease over good music, food and drinks.’ The Premier League is also aired on super huge screens and you get to enjoy the game in a nice ambience.

The setting and organization of the place is none to be rivalled.

Klub Zero4 Nothing makes will make you want to make your way to the coast then Girls and Cocktails on Wednesday nights at KlubZero4. Cocktails are served all night, music is by Dj Jackie and lots of beautiful ladies are here. The perfect recipe for a great night out. The place has a chilled ambience, what did we expect at the coast. You can even try out some cool 3D video game I the club. Reggae here Thursdays are also non to be rivalled. Reggae sounds better with the ocean waves.

As if all that is not enough, get to enjoy live coastal Taarab music every Tuesday with the sensational Jukuua Band. Located along Moi Avenue, Mombasa, KlubZero4 is a place you have to go to while in the coastal city.

Blend Thika.

Social Sundays with Dj Lisney and hosted by Isla, Reggae Mondays, Hip Hop Tuesdays. Karaoke Thirstdays with Shourtie, Free Wi-Fi, Good services. The list could keep going on and on. Blend does indeed blend all of these into one unforgettable night out, no matter the day of week you go there. Located in Thika town, this is the ultimate joint in town. There is no idling, so you make sure you are there doing something. The service is great with the waitresses donning a nice and smart uniform. The photography is also something else, and you will find great shots from your night out on their social media pages.@blendthika.

59 ON SPOT

Century Lounge Found in Hurlingham, Nairobi, Century Lounge might sound as being a high end joint but in real sense only a few places are able to blend both classes of society as well as here. Weekends at Century are designed to make you party hard with Saturdaze by Deejay Chopsticks and relax on Sundays with Sunday Cruise where you enjoy good relaxed Soul music to kickstar your week on a relaxed note. Tuesdays are the bomb with reggae by the famous powerhouse Dohty Family. The ambience, service and beautiful people will keep you visiting Century regularly

Well Irish Ever fancied an Irish Pub in Eldoret, the Home of Champions? It does exist, along Elijah Cheruyiot Street in Saito Centre. Not so many places if no place at all, successfully blend the mixture that is a pub and a restaurant. Not The Well Irish Pub though. The place comes out as both without making one feel out of place. You can even hold conferences here, if you book in advance though. The service is one of the best in the country, with the waiters and waitresses quick to respond and always smiling. The food, being a restaurant, is out of this world. When there try the pork chops grilled with honey. The bar area is classical Irish with bartenders who make cocktails that will have you want to move to the bar permanently. Being an Irish pub, expect lots and lots of Irish Whisky.

60 ON THE COUNTER

Disaster RECIPE FOR

HOLIDAY EDITION

We had decided to meet up and talk through our December sherehe plans. December is the only month where we get hammered almost daily without going broke. We got broke alright; we just noticed it in January. The big game that weekend was the London derby; Wanyama’s team vs. Sarri’s boys. We were only watching it because it was nice to see our Kenyan lad on the same pitch as that Hurricane guy. The same guy Allano said was the best striker in the world, ever since he took his beloved England into the last four of the UEFA Nations League. That complex league that was more boring than a Man United game.

Tribeka was the place today. My Uber guy dropped me off at around 7pm and I spotted Jamo and Allano seated up on the balcony; I was surprised that I was the last one today. I made my way upstairs and found them catching up on their Fantasy PL scores.

“

The festive season is a time of reflection and peace. What happens when the reflection comes at the price of your inner peace?

Jamo is stuck in a rut as he and the boys try to sort out his latest conundrum…

61 ON THE COUNTER

We ordered for a round of six Tusker baridis while we caught up with small talk. “Alafu where are we dundaing this December majamaa?” I asked. Last year we had ventured to Dar es Salaam in Tanzania for two weeks; those people have really good food. We got drunk and learnt more Swahili vocabulary in two weeks than we had in all our lives before then.

“Kwanza have the both of you paid your rent?” Allano asked, seriously. Many are the times we had partied so hard and spent a lot only to be too broke to pay our rent in January. Experience had taught us well and we now paid December and January rent together. It dented our pockets but it was worthwhile.

The game started at 8:30pm and by then Tribeka was packed. The festive season vibe was here. These two Liverpool lads were wishing for a Spurs win to help them stay second on the leaders board.

“Ama twende Mombasa.” I suggested to which Allano said a huge no. “Coast haiwezi.” There were too many people in Mombasa during the holidays. Kisumu was out of the equation, and Nakuru wasn’t even to be considered. “Naks is a place we visit during the weekends, not during sherehe period like December bana.” Allano stated. Allano and I were running out of ideas and we asked Jamo who wasn’t giving any suggestions.

“Mimi ata what’s the use of suggesting a place when I will not even be going with you.” A sorry looking Jamo said. The lad had a lot of drama of late and Allano and I thought he definitely needed this trip to relax his mind and unwind.

“What do you mean huendi? Kwani pesa hakuna ama ni nini?” Allan stopped sipping his beer and asked.

“Pesa si shida. It’s just that my girl anataka twende ocha na yeye bana. She wants me to meet her parents, now that she’s pregnant,” a tired looking Jamo said. Now we still hadn’t solved the pregnancy issue. Even our girlfriends who knew everything had a hard time cracking this one. That baby could be anyone’s and all we could do was hope and pray it was Jamo’s.

“Buda bado you are still seeing that mama after all you have been through?” Allano couldn’t understand why Jamo never followed his advice. To him, this was simple, break up with her and wait to see if the baby is yours.

“Majamaa na si I told you I love her. Besides, the point leo ni that she wants to go to her parents.”

Allano gulped the last of his Tusker and we ordered another round. “James, my friend, now let me tell you. There is no way a girl can just suggest you go see her parents. She is pregnant yes but look at the bigger picture, hii ni kama the two of you are getting married.”

“You think she has marriage on her mind?”

Jamo now looked confused. “I love her but majamaa marriage saa hii, tricky sana.”

“Kwani what do you think her parents will think when they see you and hear you are the baba mtoto - which we don’t even know for sure yet. Plus it’s December, her whole family will most definitely be there; uncles, aunts and cousins. This is harusi baba. Stay woke.”

I had not thought of it that way but Allano had a point, drunk though he was.

“Alafu the way those relatives from ocha are… If you go see them and not marry their child itakuwa blunder maze. They might even bewitch you” Allano found this funny; a bewitched Jamo.

“Sasa si I should say no, tell her I have plans ama? How do I say no to her?” Jamo sounded confused.

Allano laughed sarcastically hard at what he was about to say. “If you knew how to say no to her we wouldn’t even be having this conversation.”

Jamo nodded, slammed his forehead and gulped his beer.

“Come to sherehe with us maze. It is better, more fun and much cheaper. If you go with her you will be dead broke. Wewe unacheza na kununua presents for those people. Utanunua ata mbuzi na ng’ombe. You will be the in-law who has impregnated their daughter before marriage and that my friend does not come cheap.”

#hereistous

62 HEALTHY LIVING - FITNESS

FITNESS WITH NICK

Fitness for the

Holidays

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a principle that anyone into fitness should know. Our resident fitness instructor knows that the holidays pose a great threat to your hard work this year and has just the right mix of exercises to help get ahead of the game.

Don’t get kicked out at round one, stay a while, you’ll love the rest of the show…

When it comes to the holiday season there is an abundance of food and a shortage of work, not that I am complaining but if unchecked your fitness and health might be on the line. All the hard work that was put in as part of this year’s resolutions to stay fit could take a nose dive right into the garbage can.

Come the New Year you would be back making the same resolution and the monotonous cycle goes on and on. This doesn’t mean that the holiday season shouldn’t be celebrated. If tradition and history is anything to go by this is the time to feast. It just calls for some moderation and a few tips to help you usher in the new year satisfied and still in shape.

Ever heard of HIIT? High Intensity Interval Training? It doesn’t require any equipment. It only involves body weight training. It is quite effective and can be done almost anywhere; in the airport, your hotel room or on a sun lounger – just ignore the strange looks from sunbathers. All you need to carry with you is will power. The essential framework of this kind of work out is that it involves short work out periods, separated by even shorter rest periods to keep that heart rate up. An example is doing a set of jumping jacks for a minute then resting for thirty seconds and immediately jumping into the next exercise. Depending on the set of exercise chosen the

whole body can be worked out in a span of fifteen minutes. At the end it will feel like you just ran a marathon and the best part about it is your body responds accordingly. The number of calories burned are something to brag about.

Some of the exercises that can be a part of your HIIT session include: •10-15 bodyweight squats.

•8-12 push-ups (use your knees if you have to) •20-30-second bicycle kicks.

•20 jumping jacks.

•12 lunges per leg.

•15-30 second plank.

No rest should be had in between exercises otherwise the whole point of HIIT would be beaten, a thirty second to one minute rest between sets is acceptable to avoid fatigue. Repeat for three to five rounds for a conclusive workout.

Also as much as you are feasting factor in some moderation. There’s only so much that your body can take. Serve small portions and if not satisfied go for seconds, again you will have to ignore the strange looks. Focus on only what sweet old grandma thinks of when she sees you helping yourself to a second serving of her mokimo. If possible have your fruits before your meal. The fiber in them improves digestion All these allows your body to effectively utilize the nutrients.

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64 HEALTHY LIVING - NUTRITION

EVE NJAMBI NUTRITIONIST

The

low-carb diet and you

In this day and age, most of us are so busy that we rarely pay attention to what our diet is constituted of. We may be going to the gym year round but the results are way off of our predictions. This may be due to a high-carb diet that we have grown up deeming as healthy. Wake up people; we are in the age of information. All it takes for you to find what works for you is simply an internet search away. But for the few that still like having things spelled out directly and in no uncertain terms, we have got your back. The key to a low carb diet is moderation. If you can’t control what you eat then you might as well change your whole diet; Hectic, right?

Let’s get to it, here are five food groups that you need to limit for your dietary needs to satisfy the low-carb diet parameters: 1.Sugar I know; you already know this. Doesn’t hurt to get a reminder, does it? The composition of sugar is such that it contains high levels of carbs that might not help you reach your body goals as quickly as you want.

2.Baked Goods This would be a blanket cover for all cakes, bread and other wheat products. Being a product made from wheat wold mean that, though having fibre content necessary for digestion, baked goods have high levels of carbs that might not be too good for you.

3.Milk We can all agree that milk has fat; animal fat at that. This fat is a complex form of carbs that are sometimes considered harmful to the body. This is more evident in people who get allergic reactions from drinking dairy

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products or anything made with milk as an ingredient. A proper diet will have some milk or milk product in it to ensure that the body gets some vital elements such as calcium but proper moderation will ensure that we reduce the risk of the adverse effects of milk and lower our carb intake.

4.Pasta Being another Wheat product, it is also not something that you should have too often as it has high levels of carbs.

5.Beer one of the ingredients used in the manufacture of beer is barley. Barley is a wheat-like grain that is high in carbs. The manufacture process does not reduce the carb content but might increase it; depending on the carb content of any other additives used

Back in the day, any village beauty could have given you a full beauty regime centered around the avocado. Our resident nutritionist takes you back to examine the benefits of these easy avocado facial styles.

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66 THE SOCIAL

Shaku to KOROGA… The final koroga event capped the year in style with a few tweaks from the norm. Growth has been eminent over the editions and it’s no doubt that this final one was such an astounding success. Everything was in place. I mean EVERYTHING. First, the venue was shifted to Uhuru gardens making the access very convenient and ease from all walks.

The security was ample as always and the parking space was not short for the mammoth crowd.

The set up was dope with vendors categorised according to the products.

The access to food was effortless and the variety of vendors ensured almost everything was available from salads to fries and traditional food. Tuborg did a good job on the branding and the tuborg space was well stocked. Singelton VIP décor was a bliss and the singleton Activation sales ladies did nothing short of perfection to ensure the revellers enjoyed the #singeltonexperience .

On to the event, Spearheading the massive line up was Malawian great Salif Keita, Nigerias sensation Rudeboy of P square , Skales from Nigeria and our

67 THE SOCIAL

Shaku to KOROGA‌

very own Mambo Tribe band.

Rude boy aka peter of P square was a surprise artist. He gave a good performance, with jams from the duo P square as the crowd sang along to the tunes. The shaku master then came on sending the crowd to a frenzy. With his latest jams running the airwaves, Skales was more of the main act to the revellers. From shaku shaku to the latest fire waist, his energy was immense and the performance was world class. Salif Keita took it a notch higher with his band. The Malawi star, took the crowd on a musical journey with his jams as the crowd sang along to his famous tunes and in particular Madan that seemed the crowds’ favourite. Mambo band who curtain raised for the other artists was nothing short of bliss. Their jams set the mood right for the sunny day.

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