Yummy 50: Hello Sunshine

Issue 5.3

yummy March 2019

Y UCOPY MMY FREE

FOOD. DRINK. LIFE

HELLO SUNSHINE CAFE FAVOURITES Delectable recipes from Phil’s Kitchen

LADIES NIGHT

ART OF THE BISTRO

Meet the women of Radisson who are changing the game

Coffee meets art at these beautiful restaurants Yummy. Food. Drink.

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T RYIUB M UM TE Y

A TRIBUTE TO

T

Jonathan Seex

he food industry in Kenya is a small community. We all know each other and value each other so when tragedy strikes, we come together to mourn as well. On the 10th of March, this community lost an integral part during the Ethiopian Airlines crash. Jonathan Seex was the Chief Executive Officer at the Tamarind Management LTD and carried on his father’s legacy, Chris Seex who started Tamarind, Mombasa in 1972.

Jonathan Seex was born in Mombasa, studied hotel management and hospitality abroad and came back to manage the Tamarind group. During his time with Tamarind, he achieved many milestones such as introducing the Roast by Carnivore concept and ventured into other new areas for the group.

Seex was known to be a great leader, charismatic enough to rally people together, a talented businessman and a loving father and husband. He will be greatly missed and will always be remembered by us, and many more.

OUR THOUGHTS AND PRAYERS ARE WITH HIS FAMILY AND THE TAMARIND GROUP.

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Y UE M W LC M OY M E N O T E

WHEN IN DOUBT… We go to a coffee shop! Whether it’s hot outside, or when we simply can’t think anymore, coffee shops are our go to place to recharge and indulge in our favourites. In this issue, we explore this love of coffee shops and what they bring to the table. Whether you’re reading an old favourite book, stalking your ex on Instagram or contemplating life, these spots provide a sense of comfort and allow you to enter an almost alternate universe where everything automatically feels better. Especially now.

We all live online and wake up most mornings with not-so-happy news on our timelines, and while we know that food and coffee can only do so much, a strong community of loved ones, at home and at work, does wonders to lift the mood. It’s because of this community that we’re here, doing what we love. So allow our March issue to lift up your spirits and allow yourself to indulge in the little things.

Take a walk through new experiences in the foodie scene with our editor Sanaa and find out where Soni Adriance (soni.side.up) is enjoying the weather. Also in this issue, we try our hands at cafe favourites you can try at home, courtesy of Phil’s Kitchen (Pancakes? Yes please!) and Juliet from Greenspoon awes us with her coffee sundae recipe and storytelling.

Plus, Jacquie Mwai is back! Her drool worthy photography and excellent taste in dessert sets the stage for some serious guilty eating pleasure!

There’s a lot to enjoy in this issue and Yummy online. Look out for our giveaways running right now and the White Cap Big Brunch weekend happening on the 30th of March Weekend.

Enjoy reading the new Yummy and while you read, we recommend basking in the sun, sipping on some iced coffee or if it’s that kind of day, a glass of wine. We all deserve little bouts of sunshine once in a while.

ON THE COVER- GREENSPOON SHOT BY PATRICK GITAU YUMMY VOL.5.3 - MARCH 2019· PUBLISHED BY EATOUT, ALL RIGHTS RESERVED MANAGING DIRECTOR:

Mikul Shah GENERAL MANAGER:

Michelle Slater MANAGING EDITOR:

Sanaa Mughal STAFF WRITER:

Lucy Munene CONTRIBUTORS:

Juliet Kennedy, JMwai, Philna Otieno, Sarah Jane Russell, Soni Adriance, Josiah Kahiu PHOTOGRAPHY:

William Namuks, Patrick Gitau, Kaniz Sheikh, Kenyan library, Sabah Jabeen DESIGN:

John Njoroge, Brian Siambi DIGITAL TEAM:

Fred Mwithiga, Lucy Weru DISTRIBUTION:

The YummyTeam

Leroy Buliro SALES, MARKETING & OPERATIONS:

Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel IT:

Erick Kiiya SALES INQUIRIES:

0711 22 22 22 @YummyAfrica

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EMAIL:

Info@Yummy.co.ke PRINTED BY:

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YUMMY

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VOL 5.3 MARCH 2019

CONTENTS IN THIS ISSUE

18 34

25

32 FINGER ON THE PULSE 11 14 8 17

New and Events: News Feed New Restaurants: New on the block Out & about: Where to cool off Dormans Corner: Take a break

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36 FEATURES 25 30 32 34

Art of the Bistro: Art meets coffee Tried & Tasted: Sunshine spots Sweet Spot: Desserts in two Home Grown: Sundae love

30 AND MORE..

20 18 44 36

On the Menu: Cafe favourites Conscious Foodie: Gluten free eating Spotlight: Nakuru spotlight Nightlife: Ladies Night

O T MA YN D A B O U T YUM

BEATING THE HEAT Well hello there March! We’re almost a quarter way into the year and at the end of our Nairobi summer (At least, we hope so).

Whether you’re looking for plant-based meals or a cold drink to cool off, find out where these Nairobians like to beat the heat.

Tabitha aka Craving Yellow Tabitha is a digital marketer who also runs a natural hair blog called Craving Yellow. She also runs an Instagram page called Craving Yellow Too where she shares lifestyle musings on being a 20-something year old including dating and relationships, her favourite beauty hacks and kick-starting her career!

TORANJ My favourite restaurant in Nairobi is Toranj Restaurant along James Gichuru Road in Lavington. The restaurant is spacious, quiet with comfortable seating and their Persian menu is exquisite and not to mention, their lamb chops are completely out of this world. Definitely a must try for all! @cravingyellowtoo

Nimit Shah Nimit is the director at Event House Ltd, an event management company providing complete event solutions to the private and corporate sectors in East Africa. He is also the Treasurer of EMAK (Event Managers Association of Kenya).

WASP AND SPROUT When I eat out, I love going to Wasp and Sprout. What really catches my attention is the variety of raw food meals they have on their menu. As a vegetarian, having access to a nutritious and wholesome plant-based diet is one of the key factors I look out for when I’m eating out. Fresh food, great presentation, a variety of colours and good value for money! @eventhousekenya

Tim Riungu Tim is a professional saxophonist, currently leading the trio The Sax Appeal. Beyond Kenya, he has played with UKZN Jazz Ensemble in South Africa and toured with musical theatre shows in The Netherlands.

GECO CAFE I quite enjoy eating at Geco Cafe in Lavington. Not only is the food flavour-filled, varied and excellent but I find the rustic ambience homely and welcoming. And, of course, their live music nights add to the experience. Particularly on Friday evenings. Further afield, special mention goes to Crave Kitchen, Kikuyu and Pork Pit, Ruaka.

These establishments really do well in bringing quality cuisine and inspiring ambience to the grassroots dinner. @TimRiungu

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WISH LIST

NEWS FEED

OLD FASHIONED Come and discover The Art of Whiskey The Barrels Whiskey Expo is here for all the dark liquor connoisseurs and enthusiasts alike. Get your ticket to savour different types of whiskeys and their tasting notes.

The Elephant 23rd March Kshs. 1,500

FAMILYFRIENDLY FAIR A neighbourhood affair The Kilimani Street Festival is an event hosted by Kilimani Project Foundation a community and residents association. Spend your Saturday with great company, great music and plenty of food and drinks at this neighbourhood event. iHub 30th March

IT’S CHILLI OUT The heat is on The first Kenyan Chilli Festival is here!

Sample chilli and chilli products such as savoury sauces, chutneys and jams from around Africa. Enter the raffle to win a prize at the end of the event. Keep cool with drinks from the bar and enjoy music from a live band.

Bric a Brac 31st March

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Y UE M N WM S YF E E D

WHITE CAP BRUNCH The Big Brunch weekend Big Brunch is back! This time for a weekend in Mombasa and Nairobi. Participating restaurants will be bringing their brunch A game that you can enjoy with an ice cold White Cap. 30th-31st March

CAKE & ART AFFAIR Have your cake and eat it too Cake lovers and art enthusiasts will be happy to note that their favourite festival is back with exciting music performances, art displays and a day-long of free cake samples. Meet your favourite baker, find one for your next event, be inspired by young entrepreneurs and discover new musicians.

Two Rivers Mall 13th April Kshs. 500

MORE NEWS

LUXURY RESTAURANT NOMINEES

DAYDREAMS

WINTER IS HERE

This year Talisman Restaurant and Mercado have been nominated for the World Luxury Restaurant Awards that globally recognizes restaurants of high quality and service. Vote for your favourite restaurant here

The hottest daytime dance party is launching in Nairobi alongside the Nairobi On The Go app. Grab your dancing shoes and attend the launch happening at The Tav on 30th March 2019.

Fans of the hit HBO show can combine their love for Game of Thrones with some of their favourite things. From House of Stark whiskey and Oreos to a 9.5% beer called For The Throne, there are enough GOT surprises around for everyone! That’s enough to get any fan excited.

www.luxuryrestaurantawards.com 12

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@nairobionthego

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S N OE C WI AOLN STCHEEN EB L O C K

Beware

THE IDES OF MARCH

LA TERRAZZA

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P H OTO G R A P H Y B Y K E N YA N L I B R A R Y & PAT R I C K G I TA U

Managing Editor Sanaa Jabeen decides to hide away from the heat and happily explores the world of authentic Italian cuisine, refreshing gin and the ideal nostalgia burger!

NEW ON THE BLOCK

T

his weather is overwhelming.

Everything about the heat is stressing me out and making things so much more dramatic. For this issue and this column, I was frustrated because how could I enjoy anything when I am melting? Fear not, dear readers, the food gods already had a plan for me, and you know what? I think I’m okay with the heat now. Especially because, I found a way to escape it!

LA TERRAZZA Italian food is a favourite of mine, to eat and to cook. Italy is on my list of mustvisit locations and I have fierce envy of people who are fluent in the language of Italian food. No matter how much I study, I’m not sure I will achieve the authentic understanding that seems so innate. La Terrazza, which translates to ‘The Terrace’, is a new Italian restaurant on the sixth floor of The Greenhouse along Ngong Road. In this heat, the breeze is welcome and the food is delightful enough to make you not want to leave. I was welcomed in by Stefano (one of the owners) who showed me around this restaurant/ art gallery surrounded by Italian wine and art by an Italian artist now living in Malindi. I asked Stefano and his team what makes this restaurant so different and they boldly said “The Italian experience is about three things: The food, the art and the wine. We’ve got all three.” My experience was a wild ride. A quick tasting session of 3 authentic kinds of cheese (mozzarella di bufala (caprese), stracciatella and ricotta), classic lasagna and for dessert, almond parfait and the classic tiramisu, all paired with a specific Italian wine. I was in a new sort of heaven. Stefano and Murielle (the

owners) were a delight to sit with and I must admit, I spent way too much time talking, drinking and eating than I expected. Right after dinner, I called up a friend and made plans to go back. For that classic lasagna, I would practically live there.

MUSGRAVE GIN Have you ever been stunned to silence? I have. Musgrave Gin is a new craft gin from South Africa, inspired by botanicals all over Africa. At a simple tasting event, I sat down ready for a gin and food pairing where I met a beautiful woman who introduced herself as ‘Simone Musgrave’. Cue in the shock. The founder of Musgrave Gin was seated next to me, tasting the gin and food with me and talking me through the gin. I was in awe, of course, but it became so much more as she took me through the notes and her families history with botanicals. Each course of the dinner was paired with a specific cocktail created to enhance the flavours of the dishes. Five cocktails and four courses later, I left the table happier and more fulfilled than before. During the dinner, we tasted two variations of Musgrave: Original and the Pink Gin (which was my favourite). The bottles are beautiful to look at and the flavour stays with you way past dinner time. I think we can all agree that gin is the drink for those seeking escape from the heat so these cocktails were perfect.

CHEF DENNIS POP UP @ THE GRIND I had heard of the elusive Chef Dennis before, this illusion that hosts intimate dinners consisting of ten courses and wine in peoples homes and exits leaving a fantastic reputation in his wake. Recently, I had the pleasure of being one of his guests at The Grind pop up in Wilson Airport. A dinner so intimate, it would border on awkward: 7 strangers, sitting side by side watching Chef Dennis put together the strangest dishes with such precision and focus on plating, we all stare knowing we’re being a bit creepy.

During that dinner, Chef Dennis admitted to me that he always wanted to be a maestro and he sees his team and himself as the closest thing to an orchestra. I can’t help but agree. The rhythm that this team works in is graceful and completely in sync, an almost memorised performance that keeps us all watching. The food was a fusion of surprises: Omena wrapped in rice paper, matoke with beetroot, persimmon marinated in Kahlua and mango jelly dessert served over rocks and spoons. The flavours surprised and delighted me and the adventure of not knowing what came next made it even better.

Chef Dennis is online so give him a call and plan your own maestro dining experience!

LA TERRAZZA

HONOURABLE MENTIONS: GRILLL SHACK This new spot in Westgate is my new guilty pleasure. Their burger evokes such a feeling of nostalgia and comfort.

I truly believe it’s the cocktail sauce that they use that keeps me coming back.

Also, even when supremely packed, the staff were considerate and consistently checked on me (possibly wondering when I would take a breath from stuffing my face). An awesome addition to the Nairobi food culture.

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D O R M A N S C YO UR M NM ER Y

DORMANS UNSCRAMBLE Unscramble the following words about coffee 1

EIFECAEN

2

RPID

3

AENBS

4

AMORA

5

TELTA

6

NDSRGUO

Send a picture of your completed unscramble to social@dormanscoffee.com and stand chance to win Dormans merchandise.

LAST MONTH’S WINNERS: Marrianne Nyadida, Anthony Ngatia, Eunice Khaguli, Naomi Njoki, Edgar Sakwa Winners will be contacted to claim their prizes.

AUDIO Podcasts from Kenya Listen in on Martie and Chege’s opinions on the ups and downs of being a man in Nairobi as well as current social topics on the Just Another Male Podcast also known as JAMP as you sip on your favourite cup of coffee.

JAMP Podcast: https://www.mixcloud.com/ JustAnotherMalePodcast MEDITATION Close your eyes as you sip on your favourite Dormans coffee and participate in 3 minutes of guided meditation without having to put on your yoga pants.

Guided Meditation: https://www.youtube. com/watch?v=41GqbdgYAmE

Smart Money Woman by Arese Ugwu In this book, Arese provides a young woman’s guide to financial freedom. The book covers all things finance; from tracking your spending, dealing with debt, organizing your money to steps on how to grow your network.

In the beginning, the main character Zuri has a well-paying job, drives a fancy car and lives in the wealthy part of Lagos, Nigeria.

She later finds herself buried in problems with debt, a broken down car, an apartment she can barely afford and possibly losing her job due to the inflation in Nigeria. However, with her 4 best friends, Zuri learns how to navigate her finances and build her wealth.

Every chapter ends with a Smart Money Lesson that challenges you to analyse your own finances.

The book is available on Amazon Kindle.

VIDEO Learn something new Lifehacker is a great website helps you learn all sorts of things from personal finance to how to declutter your kitchen all in the time it takes you to finish a Dorman’s espresso.

Lifehacker: http://www.lifehacker.com/

Short films under 15 minutes This 12-minute short film explores relationships from the perspective of both the man and the woman with simple symbolism. Will or won’t they end up together? Get this question answered in under 15 minutes.

After Sour Before Sweet: https://www. youtube.com/watch?v=JSQqjf3wJ2Y

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CONSCIOUS FOODIE

GLUTEN-FREE GRAINS & FLOURS

BEAT THE WHEAT Sarah Jane Russell is a consultant chef, food professional and runs a company called Tamanisha. In this issue, she ventures into the world of gluten-free eating.

M

y foray into the world of veganism in January got me thinking about the increasing attention to dietary requirements and the need to properly cater to them. Looking at alternatives to dairy and plant-based eating, the natural progression was to delve into how people are coping with cutting out gluten.

A close friend of mine was ill for years with stomach issues and painful psoriasis, and the doctors couldn’t figure out what was wrong with her. She was eventually diagnosed with celiac disease, which means her body can’t tolerate gluten. This is a protein found in wheat, barley and rye – the components of many staples and comfort food favourites like bread, pasta, cereals and even beer.

Gluten comes in all sorts of guises. There are obvious wheat-derived products like bread, pastries, cakes, semolina, pasta, couscous and noodles. However, most oats contain gluten too while soy sauce, thickening agents, malt extract and even communion wafers are more surreptitious gluten fiends.

The good news is there are plenty of alternatives and ways of adapting your favourite foods to be gluten and wheat free.

Let’s start with breakfast: Mhogo (cassava flour) makes a naturally sweet and fluffy pancake or mandazi batter, while you can grill slices of sweet potato as ‘toast’ for your eggs.

One of my favourites is crispy potato rosti to replace the English muffin for a luxurious gluten-free Eggs Benedict.

Thicken sauces or make a roux with cornflour and use chickpea (gram) flour or rice flour for

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a light and tasty frying batter. You can even make a crispy pizza crust with cauliflower or ugali.

Health stores and many supermarkets sell gluten-free flour mixes for baking. These are pretty pricey and rarely yield the same result. You need the addition of xanthan gum to bind cake mixtures and pastries, while bread from gluten-free flours often come out like bricks. Use these flours instead to make crepes, tortilla wraps and chapatis.

While it seems awfully trendy to follow a gluten-free diet, is there any actual benefit to cutting out foods that contain gluten?

The reality is, if you don’t have celiac disease, gluten is not bad for you per se, although eating too many basic carbs like white bread and pasta can be. Many of us feel ‘bloated’ after gorging on these foods, but it doesn’t mean we are gluten intolerant.

Dieticians stress that gluten-containing whole grains like barley, bulgur wheat and spelt contain a lot of fibre and are vital for the digestive system.

If this is the case, try Bbrood’s spelt bread, which is 97% gluten-free and much easier on the tummy. Browns Fruit and Nutcrackers use gluten-free buckwheat but don’t miss out on any flavour. Quinoa makes a lighter and healthier alternative to couscous, pasta or white rice, while almond flour is a rich and decadent alternative for cakes and brownies.

• • • • • • • • • • • • • • • • • •

Rice Cassava Corn (maize) Soy Potato Tapioca Beans Sorghum Quinoa Millet Arrowroot Amaranth Teff Flax Chia Yucca Gluten-free oats Nut Flours

RECIPE: Dark Chocolate, Sea Salt and Toasted Almond Brownies INGREDIENTS • • • • • • • •

200g Dark Chocolate (I used Lindt 70% Cocoa) 250g Unsalted Butter 360g Caster Sugar 4 Eggs 80g Cocoa Powder 65g Gluten- Free Flour ½ tsp Sea Salt Flakes 100g Whole Almonds

METHOD 1. Heat the oven to 180C and grease and line an 8-inch square tin.

2. Using a heavy pan, toast the whole almonds on medium heat, then cut into chunks.

3. Break up the chocolate into chunks and place in a heatproof bowl with the butter.

4. Melt by placing the bowl over a pan of simmering water, or microwave for 90 seconds, and stir the molten chocolate and butter together. Leave to cool 5. In another bowl, whisk the sugar and eggs until light and fluffy, then stir in the chocolate mix, followed by the cocoa, flour and salt to form a stiff batter.

6. Stir through the nuts then transfer the batter to the tin and bake for 40 mins. Remove from the oven and leave in the tin to cool completely. Cut into squares and serve with vanilla ice cream or fresh whipped cream.

CONSCIOUS FOODIE

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OU N MTMHYE M E N U Y

Cafe Classics

I

believe in authentic representations of food and recipes. Everything you see in my blog is natural, honest-to-goodness, home-cooked deliciousness. No crazy food styling tricks and none of those gross sprays that make things look better lol. Food is beautiful, naturally.

Here is a quick tip to help learners at home: find recipes that you trust. Don’t overwhelm yourself with fancy cookbooks. Find a few standard recipes that you understand and build yourself from there. Secondly, don’t

PHOTOGRAPHY BY @HEENIEPHOTOGRAPHY

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be afraid of mistakes. Cook and cook some more. You’ll start to figure out which mistakes are minor ones and which are more severe then you won’t have to throw anything out. At the end of the day, it’s still food—unless your mistake is colossal, you can probably still eat it lol.

And lastly, You cannot get a healthy meal unless you cook it for yourself. It’s fresh; you’ve chosen the ingredients. If you want to eat what you like, you have to make it.

O N T H EY U MM EN MU Y

ALL CHOCOLATE AND RASPBERRY ICE CREAM SUNDAE Prep 10mins

DIRECTIONS 1.

2.

Need a treat? Try this delicious chocolate sundae made from chocolate chip cookies, chocolate and vanilla ice cream and my homemade raspberry jam. This easy and quick sundae is so incredibly delicious, you will want them over and over again!

INGREDIENTS • • • • • • •

8 Chocolate cookies 125 grams raspberries 1 tbsp castor sugar Chocolate ice cream Chocolate sauce Whipped cream Dark Chocolate bar

3.

To make berry sauce: Place the berries and sugar in a saucepan over a medium to low heat until the fruit has softened and the sugar has dissolved.

To make your sundae: Drizzle the raspberry and chocolate sauce around your glass. Layer ice cream, broken up cookies and sauce until you get to the top of the glass. Top with whipped cream, chocolate sauce, chopped chocolate bars and stick in the chocolate chip cookie.

Enjoy!

Meet Philnah, the foodie behind @PhilsKitchen who likes making easy and quick homemade recipes. In this edition of On The Menu, she shares with us cafe classics you can make at home!

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OU N MTMHYE M E N U Y

SPICY BEEF AND GARLIC SHRIMP BURGER Prep 5 mins

Ready In 30 mins

Serves 4

You can make a burger out of anything. The challenge is in choosing a central element that delivers superior flavour and texture.

This combination of spicy beef and shrimp is not usual but let me tell you, this homemade burger is about to become your regular burger. It’s absolutely full of flavour, juicy, cheesy and the beef provides that nice extra spicy kick. A good sauce that goes with the burger is paprika mayo sauce.

For The Shrimp / Prawns: • • • • • •

4 burger buns with sesame 4 slices cheddar cheese A few thin slices of tomatoes

• • • • •

500 grams ground beef 1/2 tsp dried oregano 1/4 tsp ground cumin 2 cloves garlic, grated 1 1/2 tsp chilli powder 1 1/2 tsp sweet smoked paprika 1 tsp cayenne powder 1 tsp red wine vinegar 1 tsp salt 1/2 tsp freshly ground black pepper

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3 tbsp of mayonnaise 1 tbsp of tomato ketchup 1 1/2 tsp of paprika 1 tsp of yellow mustard Juice of 1 lime

7.

DIRECTIONS 1.

2.

For The Beef Patties: • • • • • • • • • •

6.

For The Mayo Sauce:

INGREDIENTS • • •

8 large shrimps/prawns (2 for each burger), peeled and deveined 1 clove garlic, minced 1/2 tsp extra virgin olive oil 3 sprigs of fresh thyme leaves 1/3 tsp of salt 1/4 tsp of freshly ground black pepper

5.

3.

4.

For the beef patties, mix all the ingredients in a bowl until well combined.

Cover with plastic wrap and let sit in the fridge for at least 1 hour.

For the garlic shrimp, peel, devein and rinse the shrimps/prawns. Dry them well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

For the paprika mayo sauce, mix all the ingredients together until even. Set aside.

For the burger, divide the beef mixture into 4 equal portions, then shape into patties. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns because the patties will shrink during cooking.

8.

9.

Dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts.

Heat up 1 tbsp of oil in a skillet over medium-high heat until hot, then add the beef patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the cheddar cheese slices each on top.

Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the centre of the patties is cooked through. Transfer the patties onto a plate and let rest.

In the same pan, cook the shrimps/ prawns on high-heat, about 1 min on each side until just cooked through.

Then set aside.

Toast the buns until golden browned in the same skillet. Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a beef patty on top. Place four shrimps over the patty. Apply another layer of mayo sauce on the top bun and close it off.

OK NT T MUM EI N COC AH I LE YGU M DU E Y

LEMON-POPPY SEED PANCAKES Prep 10 mins

Ready In 10 mins

Serves 8 -10

This unexpected combination is a refreshing change from regular pancakes. They are light, fluffy and bursting with lemon flavour.

Easy breakfast pancakes to start your day off right. Perfect for a special occasion, a cosy weekend morning, or just any time you want to treat yourself!

SERVING SUGGESTIONS: • •

DIRECTIONS 1.

2.

3.

4.

INGREDIENTS Dry Cup Ingredients • • • • • • •

2 cups all-purpose flour 3 tbsp sugar 2 tsp of baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp poppy seeds 1 tbsp lemon zest

Golden syrup or honey Raspberries or blueberries

5.

6.

In a bowl, whisk together all the dry ingredients and set aside.

In a separate bowl, blend together all the wet ingredients except egg whites and fold in the poppy seeds.

Beat egg whites until they are soft and a peak forms.

Add the wet to the dry and mix just until combined. Gently fold beaten egg whites into batter. Don’t over mix, you want your pancakes to be fluffy! Lumps are fine.

Cook on a lightly greased pan until lightly golden on both sides.

Serve hot with golden syrup or honey.

Wet Ingredients: • • • • • •

6 egg whites 2 egg yolks 1 1/3 cup buttermilk 3 tbsp melted unsalted butter 1/2 tsp vanilla extract 3 tbsp of fresh lemon juice

Yummy.

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A R T O F T H E BYIUS M TM RO Y

P H OTO B Y K E N YA N L I B R A R Y

ART OF THE BISTRO We all remember the first time we entered a Java House, sinking into the booths and staring at the beautiful art. It was a place of first dates, heated discussions and of falling in love: with art, with people and for us here at Yummy, falling in love with coffee. Here’s to the iconic bistro’s, new and old, that have stepped out of the ordinary and are gracing us with art.

The Collective, View Park towers.

Art by Clavers Odhiambo

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P H OTO B Y K E N YA N L I B R A R Y

ART OF THE BISTRO

Java, Rosslyn Riviera.

Art by Jimnah Kimani

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P H OTO B Y K E N YA N L I B R A R Y

ART OF THE BISTRO

Coffee Casa, Doctor’s Park, Parklands.

Art by Joshua Omondi

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P K EW N YI L AL NI A L IM B RN A RAYM U K S PH HOOT TOOB YB Y

AU RM T MO YF T H E B I S T R O Y

The Grind Cafe, Wilson Airport.

Art by Ed Wainaina

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YUMMY

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IT’S GETTING HOT IN HERE Contributor Soni side up embraces the heat and shares her top spots to enjoy the heat and what it brings! soni.side.up

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PHOTOGRAPHY BY WILLIAM NAMUKS

YU T RM I EMD Y & T A S T E D

T R I E D & TYAUSM TM ED Y

PHOTO COURTESY OF SANKARA

ZEN GARDEN

A

quick scroll through Twitter (or any social media platform) will remind you that the weather recently has been miserable hot. The only way to beat the heat is by being poolside, throwing on some shorts and basking in the sunshine outdoors or moving to Diani. In case you aren’t ready to live the Castaway lifestyle, here’s a roundup of restaurants you can actually enjoy the weather in.

ZEN GARDEN Located in Spring Valley, the restaurant is far enough away from the busy streets of Westlands that the air here feels cleaner.

The two restaurants: Bamboo and Jade have vast terraces and gardens out front.

Grab a seat under the canvas cover where it’s several degrees cooler and enjoy a cool cocktail and some dim sum with friends.

SARABI ROOFTOP BAR You know what’s better than a rooftop bar? A rooftop bar with a pool and happy hour. Every Friday and Saturday from 4PM - 8PM enjoy 50% off cocktails and bottles at the Sankara Hotel rooftop bar. If views of Westlands and a breezy rooftop isn’t enough to lure you here, the spiced and salted mixed nuts served with your drinks should be. Seriously, they’re addictive.

SNO CREAM Ice cream in this heat is a no brainer. Yes, you’ve heard about the town location a million times but did you know there’s now a location open in Karen at One Stop Arcade AND in Diamond Plaza. They’re expanding their ice cream empire and the only empires I’ll advocate for are on Fox and the ones that involve soft serve ice cream.

TOKYO This house-turned-restaurant in Lavington has a lush backyard with a play area for kids. It’s a great place to enjoy some cool sushi with the family. I strongly recommend renting a karaoke room, both myself and the tequila think your voice is beautiful and needs to be heard.

LA RIOJA TAVERN It might not look promising from the parking lot but once you make it up to the restaurant itself, the balcony overlooks some beautiful greenery and has a perfect view of the sunset. This is where you’ll want to consume all the wine and watch the sunset over Spring Valley. Plus, drinks are served with complimentary popcorn and if your group happens to be the only people there, they’ll (sometimes) let you connect your phone to the JBL and then the party can really begin.

SANKARA

HONOURABLE MENTIONS: ROLFS PLACE If you want to make the trek, Rolfs Place is a fun day trip. I’d suggest calling in advance if you’re interested in lunch to see what’s available from the menu that day.

BOHO EATERY We can’t talk about enjoying the outdoors without mentioning Boho Eatery. They’re the first restaurant that I know of with frose in Nairobi and that alone is worth the trip.

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Good Things COME IN TWOS

New mum and blogger JMwai celebrates her return to the food photography and Yummy world by enjoying desserts that come in twos! j.mwai

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PHOTOGRAPHY BY J.MWAI

YU S WM EM E TY S P O T

Y S W E E TY USMP M OT DOUBLE CHOCOLATE & MACADAMIA FUDGE BROWNIE AT SEVEN SEAFOOD & GRILL On screen, the venturesome chef, Kiran Jethwa is celebrated for the way he fuses unique gourmet with the intriguing vastness of mother nature. Back at his restaurant, Seven Seafood & Grill located at ABC Place in Westlands, I discover that a dash of his adventure is subtly tucked in the menu, which is switched up every four months.

Although the menu richly constitutes fresh seafood dishes, there is one constant, an amazing dessert that is a creative addition by Chef Kiran alongside his head chef, George Kinyanjui. Double Chocolate & Macadamia Fudge Brownie: this is a dark chocolate brownie, laced with molten white chocolate and served warm with Seven’s original homemade vanilla ice-cream. The dessert, which is also available as a take-away item has become quite the favorite among diners and can be enjoyed for only Ksh. 850.

COOKIES & MILK FROM CRUMBLE & CO Samantha Wakaimba of Crumble & Co wears her passion for baking on her sleeve.

This is so evident when she narrates to me how she turned this passion into a reality: birthing the first mobile Milk and Cookie Bar in the country. Besides delivering boxes of goodies straight to people’s homes, they also cater for institutions and events.

Crumble & Co aims at bringing excitement, fun and creativity to all that they do. For Samantha it all boils down to life’s little pleasures. And we’ll all agree with her when she asserts that a glass of milk and cookies are a match made in heaven. Crumble and Co have an enticing range of cookies. For those with a sweet tooth, they have “The Oreo”, where they roughly chop up Oreos and mix them into their gooey batter. Once the cookies are baked they place an Oreo on top. The same process is also used to create “Kinder magic” with each cookie having a mini Kinder Bueno placed on top of them. Their most popular cookie, and my personal favorite has to be ‘Nutty Butty’. A decadent mix of dark chocolate and peanut butter, creating a crumbly yet gooey cookie that just melts away in your mouth. Then there’s a dark chocolate and sea salt cookie called “The Idris”- this one is for those with seasoned palettes. And an all American favourite, the “Choccy Chip”, which combines semi sweet chocolate chips with batter to create a gooey on the inside yet crispy on the outside cookie.

COCONUT MANGO CHOCOLATE CAKE AT RADISSON BLU If tranquility were human, drew breath and

enjoyed smashing delicacies, then she definitely spends many afternoons at The Larder; Radisson Blu’s home for delectable local and international cuisine dishes. I was there to soak in as much of the calm as I could, and also sink my sweet tooth into an incredible dessert. Coconut Mango Chocolate Cake. The hotel’s pastry Chef, Happiness Awinda goes the whole nine yards in preparation and presentation of this heavenly dish. Besides being an ingenious fusion of chocolate, coconut and mango flavors, the dessert is aesthetically pleasing.

A special work of art by the chef. I remain

dazed as she dissects for me all the intricate components of her culinary creation. First of, the twin ‘cylinders’ constitute; chocolate rice krispies with nuts, chocolate chantilly, coconut mousse, mango compote in the middle and mango mousse on top. Other components of the dessert are; dried

mango slices, mango cheesecake, mango jelly, mango sauce, mango ginger and mint tartar, mango almond twist, mango crumble and mango peanut krispies. This delicious dessert is a Radisson Blu exclusive and is normally ordered in advance.

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Y H UO M MM E YG R O W N

The perfect

SUNDAES

In this issue, mother, food lover and founder of @ Greenspoon Juliet Kennedy shares her love for coffee, ugali and ice cream that come together to make a lipsmacking dessert. greenspoon

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UO MW MN Y H O M E GY R

A

t Greenspoon we love to delve into the detail. Understanding where your food comes from we believe will lead to greater personal health, as well as improving the health of our planet.

And when it comes to coffee, there’s nothing that makes us prouder than stocking some of the best coffee in the world, grown and processed right here in Kenya.

One of the most exciting developments since the Coffee Board loosened its grip on the whole coffee industry has been improved access to smallholder coffee farmers. This is exciting because, like wine, chocolate and other products, coffee flavours vary depending on the season, weather, soil, and many other factors. So by choosing a single origin coffee you are not only supporting a smallholder, but you are also getting a real flavour of the coffee from that particular region.

Coffee can also be used to make a series of WOW desserts, or combine them together in the world’s best sundae. The wonderful thing about these recipes is that each of them could be served individually (with both the granita and jelly, simply serve with thick whipping cream and brown sugar), but when you put them together you’ve got an epic dessert.

For these recipes, I drew inspiration from Vietnamese Coffee Sundae ideas, as well as Vineet Bhatia for the ugali squares, which I think are a brilliant way of turning one of our staple ingredients into a sweet caffeine hit! Find the recipe for the sweet coffee and walnut ugali square on www.yummy.co.ke.

COFFEE GRANITA INGREDIENTS • •

500ml strong black coffee, brewed 5 tbsp Fairleigh brown sugar

DIRECTIONS 1. Combine the coffee and gelatin whilst the coffee is hot, and stir it until the gelatin is fully dissolved.

2. Pour into a mould of your choice (I used an ice-cube tray), and once it’s cool, place in the fridge overnight.

3. When it comes to removing the coffee jelly, run a hot tap briefly over the underside of the mould then the coffee should come loose. It needs very gentle treatment! The coffee will keep in the fridge for up to 3 days.

COFFEE, CHOCOLATE AND CARDAMOM SYRUP INGREDIENTS • 870ml brewed black coffee • 300g Fairleigh brown sugar (I use the jaggery brown sugar) • 2 tbsp Epicurious Hedgehog cocoa powder • Seeds from 3 cardamom pods DIRECTIONS 1.

2.

3.

4.

Combine the brewed coffee with the brown sugar, and cocoa powder – whisk it all together whilst the coffee is hot.

Crush the cardamom seeds slightly and add them in.

Bring up to a rolling simmer until it thickens to syrup consistency.

Allow to cool and place in the fridge until you need it. The mixture will keep in a fridge for up to 5 days.

ADDITIONAL NECESSITIES: • Delia’s vanilla ice-cream • Kampi Kitchen orange slices • Epicurious Hedgehog cocoa nibs • Toasted walnuts TO MAKE YOUR SUNDAE

DIRECTIONS 1. Combine the coffee and sugar whilst it’s still hot, pour into a large shallow dish and allow to cool to room temperature then place in the freezer overnight.

2. The next day, grab a fork and scrape it all up so that you’re left with the resulting granita.

3. Put back in the freezer until you need it.

The granita will keep in the freezer for a few months.

BLACK COFFEE JELLY INGREDIENTS • 450ml brewed black coffee • 4 sheets of gelatin (best to use Dr Oeker if you can find it) PHOTOGRAPHY BY PATRICK GITAU

DIRECTIONS 1.

2.

3.

4.

Place your glass in the freezer before you start to ensure it keeps everything cool.

Start with a big spoon of the granita, then a scoop of Delia’s delicious Vanilla ice-cream (or go coffee if you want a caffeine overload!), then more granita and more ice-cream until you’ve piled it up to the top.

At this stage, you want to place some coffee jelly right on the top, sprinkle on some cocoa nibs, stick the orange slice into the ice-cream and then finish with a toasted walnut.

Pour over the syrup once you get to the table.

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IT’S LADIES NIGHT!

International Women’s Day lands in the month of March and that gave our staff writer, Lucy Munene, an excuse to call up all her female friends, get dolled up and find spots where everyone can enjoy cocktails, tapas and some well-deserved girl talk.

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PHOTOGRAPHY BY WILLIAM NAMUKS & SABAH JABEEN

Y N UI GMHMTY L I F E

N I G H YT U LMI M FE Y It isn’t a night out with the girls if someone on your table doesn’t yell “OH MY GOD! You remember this song from…” and this won’t happen if all that’s playing in the background is a muted CD stuck on replay. Here are the spots to help you figure out where to start (and possibly end) your Ladies Night.

BONHOMIE This is the kind of place where you go for a quiet late lunch with your friends and end up sipping on cocktails and talking well past 7pm.

Yummy Tip: Yummy Tip: Sit by the bar and watch the bartender work his magic. It’s also a great spot to get those group selfies.

IBIS STYLES

N THE GROVE

IBIS STYLES

othing beats the feeling of dressing up to go out for drinks with your girlfriends. You threw on that red lipstick you bought during those crazy Black Friday deals, the top you keep saying you’ll wear but never have a chance to and your “Where did you get those?” heels.

That validation you get from your female friends alone is enough to make you add another layer of lipstick. No smudging tonight. You want to coat every glass with that lipstick, you want the bartender to stare at your lips as you excitedly order your third round of cocktails. If you’re lucky, you all managed to somehow get to one person’s house so that you could get ready together.

The house of prep is chosen by its proximity to where you have all decided to drink that night. Sometimes the choice can be affected by the number of mirrors one has. It sounds cute to share a mirror but have you ever tried to perfect your eyeliner while 3 other women next to you are attempting to glue on eyelashes, brush their edges or fix a top that just won’t sit right? It’s chaos.

Let’s fast forward past this chaos, past the mess of trying to coordinate getting a cab (or cabs depending on your numbers) and settle at the table because this is where you decide if your table will disappear under a colourful sea of mojitos and tapas. Decisions are made after 2 minutes because the longer you take to order the less time you have to enjoy your company and drinks.

Although the laughter and the banter are what make your night, without good food and drink, the night wouldn’t be the same.

BREW BISTRO You always need to put on your dancing shoes when you go to Brew Bistro. Between the mojitos and music, you won’t want to sit down.

Yummy Tip: Yummy Tip: You’re already familiar with their cocktails so order a round of tapas to complement your drinks. You can’t go wrong with their Belgian fries.

THE GROVE Visit this gem along Riverside once and it might just become your new spot to unwind and have conversations just as colourful as their cocktails.

Yummy Tip: Make sure you have nothing Yummy Tip: else planned because once you get comfortable with a glass of wine and see the stunning views they have you won’t want to leave.

MOCA LOCA You’ll find yourself sinking into the comfortable couches at Moca Loca. Be prepared for your post-work cocktails to turn into an unexpected Ladies Night.

Yummy Tip: Yummy Tip: A drink at Moca Loca is worth the drive outside the CBD and so is their AmaCoco cocktail.

THE TAVERN The Tavern is the perfect spot to sit and catch up. Order a bottle or two, settle into their comfortable chairs and lean into your conversations.

Yummy Tip: Yummy Tip: If you’re feeling adventurous, try their party-starting concoction that’s similar to a Flaming Lamborghini.

TUSKER LITE SKY BAR The cocktails and appetizers are just as impressive as the view. Take group selfies and bask in that soft late afternoon sun as you kick off your Ladies Night.

Yummy Tip: Their cocktails go great with Yummy Tip: the bitings from the food menu. Order their chicken wings and nachos!

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Y LU AM D IME YS N I G H T

A WOMAN’S WORLD

PHOTOGRAPHY BY WILLIAM NAMUKS

When you hear the words mixologist, senior sous chef and engineer, do you simultaneously think of the word ‘woman’? These women featured in this column at Radisson Blu Hotel in Upperhill hold these titles and the Yummy Team were lucky enough to spend an afternoon with them in their element and learn more about them.

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L A D I E S YNUI M GM HT Y

W

hether you’re lucky enough to be surrounded by the type of energy women exude on a daily basis or if you only get it in small doses, International Women’s Day comes around every year and gives everyone a chance to appreciate the women in their lives.

We are always in awe of the women around us that have conquered positions that have been traditionally and socially held by men.

We spent the afternoon with these women and got to know them a little better.

THE MIXOLOGIST - REDEMPTA MULUKA Redempta’s skills lie way beyond mixing cocktails. Besides being an award-winning bartender, she is also a sommelier and barista. “A good bartender always keeps stock of everything,” she says as she expertly measures and pours each part of the cocktail she is assembling. Wanting to work as a bartender, she was driven by her passion and any challenges she faced motivated her.

The three cocktails she chose to make for us each contain sea salt because she loves the Coast so she finds a way to work some element from there into her drinks.

After serving up the cocktails with a smile elegantly framed by dimples, Redempta shared this piece of advice with us: “Be hardworking, nothing comes easy. If you want to be behind the bar you have to be fit and face it head on with all its challenges.”

THE CHEF - NICOLE Nicole’s sweet and kind demeanour shouldn’t fool you. She holds the high ranking position of senior sous chef, meaning she manages kitchens across the Radisson Blu hotels in Nairobi. Her four years at Radisson Blu have been good to her and she takes pride in serving up delicious and creative meals to guests of the hotel.

The seafood dishes she gracefully serves up taste just as good as they look. “I love cooking. If you don’t love what you do then there is no love in your food. Food is your soul,” she eloquently comments as we greedily enjoy the canapes simply plated in front of us. The hotel is busy and so she has to run back into the kitchen but before she walks away, Nicole leaves us with this advice: “Have a passion for what you do and remember that there is something new to learn every day.”

she walks us through a day in the life of an electrical engineer.

After sharing some funny work stories and leaving us in a small fit of giggles, Keziah makes sure we understand that “We can do what these men can do. Just be yourself and believe in yourself too.”

THE ENGINEER - KEZIAH KINYUA Keziah’s warm smile draws you in and lets you know that she is proud of the work she does. However contrary to what most people would do, she did not look for a job as soon as she was done with school. “I had my children and raised them before I even started looking for a job,” she proudly states.

There are difficulties but Keziah does not believe that you have to choose either or. “I was lucky to find a workplace that embraces you as a woman and a mother,” she adds as

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B O O Z Y YPUI M CM KS Y

A LITTLE TWIST Take a step with us out of your comfort zone and try these boozy picks that might surprise you! Our in house oenologist Josiah Kahiu shares his top picks for coffee inspired drinks, with a twist.

WINE PICKS

PEDERBERG PINOTAGE: An intense dark Pinotage with a typical plum,spicy and black berry nose. Juicy tannins with mint undertones on palate. The aftertaste is long, fruity and very elegant.

Goes well with Malian dishes or African steak.

Available from: Viva Global

DRYLANDS PINOTAGE: A generous Pinotage showing very aromatic and juicy characteristics.

Prunes, violets, glazed cherries and candy floss notes with a touch of mocha are all present in this enticing Pinotage. The palate is layered with ripe fruit and a slight undertone of vanilla, supported by puffy tannins and a long aftertaste.

Enjoy with spiced tuna steak, roasted pork shoulder, barbeque lamb ribs or matured cheese.

VEDRENNE SPECULOOS LIQUEUR Golden with slightly coppery highlights. It’s scent is sweet and scented cinnamon with biscuity notes and a subtle touch of citrus and bergamot orange.

Flavour Wise, you can expect a sweet and scented cinnamon, echoing the aroma, with subtle notes of spices and citrus.

VEDRENNE LIQUEUR DE VANILLE Beautiful bright amber golden color with an elegant and powerful scent of vanilla pods.

On the palate it’s sweet and elegant with a nice length with warm vanilla notes.

Perfect for your boozy coffees.

Available from: Le Decanter

Available from: Le Decanter

Available from: Viva Global

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W I N E C YO UR M NM ER Y

ASK A WINO What is the best sequence to serve wine?

MORE SIMILAR THAN YOU THINK!

Josiah Kahiu, our in-house oenologist, let’s us know how coffee and wine are two sides of the same coin.

L

et’s face it, when it comes to the world of wine and coffee, there are more similarities than you think.

Both coffee and wine have embraced the need for a fine palate and are starting to break down the walls that have excluded people from getting into the inner circle.

Firstly, let’s start with how they are grown.

Many winemakers stress that quality starts in the vineyard and the same applies to coffee. Both wine and coffee are the products of fruits. Whereas wine production uses the whole fruit, coffee only uses the seed. The flavours and aromas of both are influenced by the climate, soil, altitude and the skin of the fruit - in other words, “terroir”. Another similarity in the growth process is that most wines and coffees are grown from cuttings, meaning that the farmer will take a cutting from a healthy tree and replicate it. When it comes to wine, it will take 3 years on average to produce while coffee will average 2 years.

The harvesting process also is very similar.

Both tend to be harvested once a year with careful consideration going into the ripeness and the feel of the fruit.

Another similarity is the ageing process.

Ageing of coffee was first introduced in the 1500s out of necessity. Transporting the

beans from Africa to Europe was a long journey via Yemen which allowed the beans to be exposed to the elements causing changes to their flavour profile. Although ageing of coffee started to fade out, it has started making a comeback in a “robust” way. These days some coffees are aged for six months to three years, while wine can be aged three to seven years or more! It is important to note, however, that not all wine, like coffee, can be aged.

When it comes to tasting both these beverages, we talk about the same sensations: the mouthfeel, nose or aroma.

Interestingly enough both these drinks share very similar flavour profiles. Have you ever had a caramely or chocolaty wine (Pinotage)?

The same can be said about coffee.

Professional tasters of both describe wine and coffee in the same terms - flavours, aromas, body and acidity. Whereas wine has roughly 200 recognised flavour compounds, coffee has nearly 500!

In the end, both these drinks share deep connections in history and culture and are perfect beverages to stimulate conversation.

For both early birds and night owls, they are a great way to start and end the day depending on your proclivities.

The truth is, you can drink your wine in any order you want, but if you want to make the most of your wine experience, the order does matter. This is because the taste of certain wines will diminish the taste of others. So when ordering or tasting wines, there are a few simple rules to follow in order to get the most of your wine experience. Note that when food is involved, some rules are likely to be broken.

If you think about it, there is a normal progression when it comes to wine tasting that makes sense. The general rule of thumb is to go from light to dark and dry to sweet. The reason being is that when it comes to darker wines, they usually have a bigger more robust mouthfeel compared to the lighter coloured wines. If you had to taste a big bold red wine first, the subsequent lighter wines will seem almost flavourless. This rule also applies when you are tasting white wines, you would generally try the lighter coloured wines before the slightly darker white wines.

When it comes to red wines, the same rule can be applied. It is recommended to try a light-bodied red before a heavier bodied red. It would be very challenging to try the subtle and complex flavours of a Pinot Noir after having a glass of a Cabernet Sauvignon.

For the white wines, a lighter bodied Pinot Gris will get lost after trying a Chardonnay.

When it comes to dry versus sweet wines, always start with the dry. This is because if you start with sweet wines, the dry wines will taste too acidic. Also as a consequence of having your sweet wine before your dry is that the dry will taste slightly sour.

In the end, there are no hard and fast rules to follow. After all, we all have different palates, but the suggestions above will help you get the most out of your wine tasting experience.

KnifeWine

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EXPLORING NAKURU Our managing editor Sanaa Jabeen spotlights her top places to eat in Nakuru, whether you’re looking for something casual, formal or maybe just a place to catch up on your favourite sport.

N

akuru has a special place in my heart. It’s a place of happiness and family. When I visit though, I always stay indoors enjoying time with the family, but this time, I ventured out to discover the best places to eat in what people fondly call Naksvegas!

THE WATERBUCK Right in the middle of town, this hotel designed to look like a country club hosts game lovers and meat lovers alike. We ordered the roasted chicken, fries and chicken wings that came with garlic mayo and poussin sauce. The meal was delicious and their prices reasonable. They have a separate bar section that is great for casual sunset drinks or to watch a football game.

BUSTANI This bakery cafe is located at The Merica Hotel and is the ideal spot for breakfast or to duck in on a hot day. The cafe is comfortable and unassuming. They offer a wide menu with items like pizzas, pastries, burgers and smoothies. They also make their own bread and their banana bread is hearty and comforting. Open from 7AM to 9PM, every day.

SAROVA WOODLANDS- THE COURTYARD Every Sarova you go to has its own style, this one might be my favourite. It hosts a beautiful courtyard that looks like it’s a set from an old British movie, equipped with garden seating, a fountain and gazebo’s

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that shades you against the heat. Their menu is short and sweet, mainly consisting of sandwiches, pastries and beverages. I particularly like the Passion Fruit cake with an Americano, it completed the elegant experience perfectly. Sarova also hosts the Cinnamon Restaurant for more fine dining options.

GILANI’S RESTAURANT In Nakuru, Gilani’s is a household name. A restaurant that consists of the Magic Carpet, Gilani’s Bar, cafeteria and catering. Gilani’s is most famously known for its Indian food and accommodating menu. When you visit, try their butter chicken and naan, you’ll thank me later!

PHOTOGRAPHY BY SABAH JABEEN

Y SU PM O TMLY I G H T

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Y FU EM S TMI YV A L S A R O U N D T H E W O R L D

FOOD FIGHTS FOR ADULTS! Noam Orr, owner of Baraka Israel and Baraka events shares his passion for food festivals, starting with the La Tomatina Festival! Travel, festivals, food and wine are his passion and he’s hard at work with the EatOut to bring exciting festivals to Kenya.

H

ere’s a little secret I feel I need to tell you: You’re never too old for a good food fight!

In my family, as kids, we always enjoyed getting messy and playing with our food. But sometimes we took it a little bit too far as full on food wars were a common scene in our house.

So, if you are still a kid at heart and like to play with your food, the La Tomatina Festival is right up your alley.

This insanely fun festival is dedicated to one of the pillars of the culinary world – the tomato. The tomato is a key ingredient in many cuisines around the world – especially in the traditional kitchens of Mediterranean countries such as Italy, French and Spain.

Spain is the home of La Tomatina Festival, which occurs on the last Wednesday of August each year in the town of Buñol, near Valencia. 364 days a year Buñol is a quintessential, small, calm European town with a population of around 10,000 people.

However, on that one specific Wednesday

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each year, a red storm takes over the town streets when tens of thousands of people from all over the world come to the ultimate food fight!

The festival officially starts at 11 AM with the sounding of a cannon and lasts for about one hour. The red ammunition is supplied by hundreds of trucks that bring over 100 tons of tomatoes to the town centre then the tomato throwing fun begins! From the small, organized guerilla groups that hide on rooftops and snipe people on the street with impressive accuracy to the purely out of control tomato throwing in every direction, the streets become red within seconds.

Everywhere you look you see grownup people with happy childish smiles on their redcovered faces.

La Tomatina Festival has been celebrated since 1944, although no one quite knows why it started. Some say it all started with throwing rotten tomatoes on the town’s politicians, others say it was an argument between friends that escalated into a food

fight. In my mind, it doesn’t matter what the original reason was for this world-class food fight because any festival that takes you back to your childhood is a festival worth attending!

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