Yummy 57: The Roast

Y UCOPY MMY FREE

Issue 5.10 Oct / Nov

FOOD. DRINK. LIFE

THE ROAST FOR THE LOVE OF BBQ

CHICKEN WARS We recreate the famous Popeye’s chicken sandwich

HAPPY HOUR Celebrating The Art of Happy Hour with Over25

SKEWER COOKING BBQ Skewer recipes made three ways Yummy. Food. Drink. Life

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1:59 OCT / NOV

YUMMY VOL.5.10 PUBLISHED BY EATOUT ALL RIGHTS RESERVED

CONTENTS IN THIS ISSUE

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AND MORE...

27 48 37 52

On the Menu: Skewer recipes Craft feature: Elephant Gin Diwali: Recipes for celebration Drink Picks: Rob Scannell

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FINGER ON THE PULSE 9 17 13 21

News and Events: News Feed New Experiences: New On The Block Lazy Cook: Grilled Pizzas Dormans Corner: Take a break

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FEATURES 45 35 50 22

The Art of: Happy hour BBQ: Korean Lamb Chops BBQ: Our Nyama Choma Home Grown: Chicken sandwich

35 @YummyAfrica

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@YummyMagazineAfrica

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/YummyMagazineAfrica

EDITOR’S NOTE

BEGIN AGAIN

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n the words of L. M. Montgomery, I am so glad I live in a world where there are Octobers! The beauty of the purple jacaranda tree, the spookiness of Halloween and obviously, my birthday! My birthday doesn’t just fall on any day, nope, it falls on the dreaded 13th- The spookiest month with the scariest number- what a story! And one that I have loved all my life. Ask my family and they’ll

tell you exasperatedly how every October begins with a routine declaration of “Birthday month” and an extensive ‘Want’ list- A habit I still have. It’s a beautiful month full of beginnings and new starts. The world can go to hell but I assure you, it will begin again, always in October.

A great example is October 2018, when a new adventure began for me at Yummy Magazine and here I am, a year later, more in love with food than I have ever been. A year ago, I was the designated kitchen

sanaajabeen

cleaner in a family of expert cooks and restaurant owners, and now I’m the Editor of Yummy with an increasingly worrying habit of pouring over recipe books at odd hours of the night, lovingly yearning for more wondrous food writing. This is my new year and it’s been great! These recipe books have become part of my daily routine. Where there were words of Azar Nafisi or even fan fiction, comes in the brilliance of Yasmin Khan with her beautiful book Zaitoun and How to eat a peach by Diana Henry.

That, dear reader, is change.

In this beautiful month, our team came together to do something more and celebrate things we love- our friends and the favourite guest to our dinner and lunch parties: the barbeque. A perfect representation of what October is: The sun and the clouds are in competition of who’s going to get the spotlight and we get days that are always a bit of both. The wind is slightly chilly but once in a while, a warm breeze will come and you’ll want to be outside with a cold beer, a good friend and something tasty to munch on.

That’s why we’re here! For your perfect October, Yummy is here. In this issue, we’ve got skewer recipes from Philna Otieno as well as the best cheesy recipes in partnership with Brown’s Cheese.

But my personal favourite and new addiction is Juliet Kennedy’s attempt to make the Popeye’s Chicken Sandwich! I guarantee that’s your new favourite recipe!

We’ve also The Art of Happy Hour to celebrate friendship, connection and a few mojitos! This is only a glimpse of all the amazing things we’ve worked on for you so steel yourself and turn the page! You’ve got a lot to read and ogle over, and I’ve got a month to celebrate!

Sanaa Mughal MANAGING EDITOR

MANAGING DIRECTOR: Mikul Shah GM YUMMY MEDIA: Joy Wairimu MANAGING EDITOR: Sanaa Mughal STAFF WRITER: Lucy Munene CONTRIBUTORS: Juliet Kennedy, Akshay Patel, Kyle Snow, Willie Gichora, Philna Otieno, Davina Leonard, Diane Chimboza, Rob Scannell,

ON THE COVERTHE ROAST Shot by Patrick Gitau Cover shot from Sankara

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Payal Radia PHOTOGRAPHY: Namuks, Kidd Volt, Ekta Patel, Patrick Gitau, Kenyan library, Brian Siambi, Heenie Photography DESIGN: John Njoroge, Brian Siambi DIGITAL TEAM: Fred Mwithiga, Anthony Mbugua, Faith Kanja SALES, MARKETING & OPERATIONS: Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel, Wambui Maina, Ekta Patel IT: Erick Kiiya SALES INQUIRIES: 0726 097 486 EMAIL: info@Yummy.co.ke PRINTED BY: Ramco Printing

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VON MULTI COOKER

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NEWS FEED

DOGTOBERFEST 5TH EDITION It’s bark again!

It’s time for pets to have fun again! This event specially started to appreciate pets, pet owners and pet lovers. It’s not just about a good time but also about educating the community about pets. There will be an adoption parade as well as a kids area for the little ones. The festival will offer exhibits, games, contests and more all in celebration of man’s best friend.

The Waterfront Mall Karen 20th October

THE BEATHOGS LIVE FUNK Beats with Beathogs You can say no to many things but not good music. Nairobi’s hottest funk-soul band will be lighting up the city’s music scene with an electrifying performance. They’ll be playing groovy dance funky soul jams, perfect for starting the weekend before you get into the full swing of amazing activities.

Nyama Mama 25th October

PIZZA WEEK 2019 Slice and bite!

You’ve waited, you’ve asked and now it’s here! Get ready for pizza week and dig into the crusty and cheesy slices from your restaurants. 2 for 1 combo, drinks and more is what you’ll be getting this Pizza Week. We encourage you to come hungry and tag along as many friends and family.

1st -10th November

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Season Guide

NEWS FEED

EABL LAUNCHES SIKERA APPLE CIDER New Cider, New Flavour Sikera is the new premium cider to make its entry into the market. The EABL product is as a result of a recently-conducted study on the trends driving consumer market in the alcohol beverage industry. This will be the third cider drink in the EABL portfolio with the others being Tusker Cider and Snapp.

READY BELLY’S HEALTHY VARIETY Ready for your belly!

Food company Ready Belly Limited, now have their variety of healthy and safe food products in several stores within Nairobi.

Ready Belly products are set apart by the genuineness of the raw materials. They have a diverse range of legumes, fruits and other specialties which adhere to International Quality Standards. Their products are great for restaurateurs and food lovers. It’s time to savour every bite that’s ready for your belly!

MORE NEWS

ASIAN GARDEN’S NEW FUSION MENU

CHOPHOUSE WHIP UP A NEW MENU

NAIROBI’S NEW CHATROOM

If you’ve loved the maki rolls at Asian Gardens, you will love their new fusion menu. Bringing the Japanese and Indian culinary magic together, the new menu is a refreshing take on food. The authenticity and quality are still the same with just an edgy touch to it.

Beetroot cured salmon, 72-day aged meat and flamed scallops are some of the exciting dishes you expect to find at Chophouse Restaurant located at Radisson Blu. The restaurant had a splashy relaunch and it’s worth it!

Nairobi has a new spot for breakfast, lunch and of course, happy hour. The Chatroom is a relatively new bar and restaurant that’s located at Tropical Towers off Wood Avenue.

You should definitely drop by for their delish dishes such as their yellow beans with coconut.

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L A Z YY UC M OM OK Y

PHOTOGRAPHY BY LUCY MUNENE

MIDNIGHT SNACKING GRILLED PIZZAS Grilling your pizzas gives you a smoky and savoury (or sweet) dish that doesn’t take more than 15 minutes to prepare, perfect for a late-night snack or a sneaky pick me up!

INGREDIENTS For the Pizza Dough • 3-1/2 to 4 cups all-purpose flour • 1 packet of yeast • 1 tbsp sugar • 1 1/2 tsp salt • 1 1/3 cups very warm water 120 to 130°F • 1/3 cup olive oil • Additional flour for rolling • Additional oil for grilling Toppings FOR BBQ CHICKEN PIZZA • 1/2 cup barbecue sauce •1/4 cup of pineapple juice •1/4 cup white onion chopped • 2 cups chicken cooked and cubed • 1 to 2 cups shredded mozzarella cheese • 2 tbsp chopped fresh dhania or chopped green onion

For Sweet Cheesy Pizza • 1 packet of camembert cheese • 1 sprig of rosemary • 1 cup of honey METHOD 1. Start charcoal fire or preheat gas grill to medium-high heat.

2. Combine 2 cups flour, yeast, sugar and salt in a large bowl.Add warm water and oil then mix until well blended.

3. Gradually add enough remaining flour to make a soft dough that is slightly sticky.

Knead on a lightly floured surface, adding flour if necessary, until smooth and elastic.

4. Divide dough into 4-5 portions.Roll dough on a well-floured surface until they reach the size and thickness you desire.Brush both sides of pizza crusts with olive oil and place on grill.

5. Cook for 3 to 4 minutes until the bottom is lightly brown then flip to cook the top.

6. Remove from grill and place on a

cutting board.

7. Mix barbecue sauce with pineapple juice then spread over crust. Top with onions and chicken. Evenly sprinkle cheese over toppings.

8. Crumble camembert onto the other dough, drizzle honey on top and sprinkle rosemary according to preference. Repeat with remaining pizzas.

9. Carefully slide each pizza onto the grill.

Let cook for 3 to 4 minutes until the bottom of crust is browned and cheese is melted.

Remove from grill and sprinkle with cilantro or green onions.

YUMMY TIP Don’t worry about the dough sticking to the grill, it will puff up and cook before that can happen.

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DINNER WITH

DINNER WITH MBITHI MASYA

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This month, Lucy Munene sat down with writer, director and self-proclaimed lover of taste Mbithi Masya at the cosy Tribe44 to talk film, his creative journey and combis.

e did not arrive at Tribe44 ready to be schooled but chef and owner Jasraj Jandu was ready to present with facts and fusion food. The name of this restaurant comes from the declaration in 2017 that the Indian community was recognised as the 44th tribe in Kenya. This was the inspiration behind the menu as well which we all stared at in complete confusion. The descriptions provided by the chef raised all the eyebrows at the table (including a samosa/mandazi combination fondly known as a combi). So as we sat down, we talked about cultural fusion with food and art.

“I’m boring when it comes to food. I like to keep things simple.

Food doesn’t need to come with pomp and glamour. However, as more time has gone by in have PHOTO BY KIDD_VOLT found myself appreciating homecooked African food more. I’m at that weird stage where going out to restaurants doesn’t excite me as much.”

We laughed at the irony that this interview was exactly that, took healthy sips of our brandy dawas and steered the conversation I’d say Kenyan creatives are like towards the Kenyan creative scene and his malaria, they aren’t going anywhere. journey through it.

“With my whole creative journey, there No matter how much the world tries has been no destination or plan. I was in to destroy malaria, malaria is there.

Justaband while studying Business & IT so we were making music and shooting music videos then one day those videos took us to New York where we had video exhibitions.

After that because of the nature of what “I think the Kenyan creative scene is in a we do, I thought let me try and tell a bigger dope space right now. I know this is a cliche story which led to a feature film that took off phrase to say but it feels like a renaissance on its own. It’s all been kind of fluid.” of sorts artistically with kids now getting This is where the food came and threw more support from their parents. However, us all out for a loop. The ugali cheese balls we basically did this as rebels. I remember served with githeri and honey garlic pepper there was a time we were at Bill’s house wings not only looked delicious but tasted during the early days of Justaband and we so good that plates were cleaned before we were chilling outside of his house, his mum continued talking.

gave us a lecture about wasting our lives and then earlier this year I shot a video for him in his house and you could see how proud she was.”

There is much to be said about the Kenyan creative scene and as we moved tables for the main course, Mbithi added “What I love most about the Kenyan creative scene is the people. For lack of a better comparison, I’d say Kenyan creatives are like malaria, they aren’t going anywhere. No matter how much the world tries to destroy malaria, malaria is there. That’s how we are. Kenya is not a hospitable place for creatives even though we are here and are surviving.”

Mbithi’s passion for film is clear, and that was visible as we discussed his history with the industry.

“My first favourite film was Terminator 2 and it’s still in my top 5.

The main thing that keeps it there is how it made me feel. Most recently though I watched Last Black Man in San Francisco which came out in July.

The subject matter can be heavy but it’s treated in a light way that why it seems like it’s all over the place. There’s something about growing older and things aren’t as you thought they would be plus things have changed from what they used to be so you can’t go back to what you knew.

That’s what the movie touched on that resonated with me. I’m drawn to films where I can feel someone was trying to process something themselves. It’s like a book, you can tell when the writer’s personality or life has bled into the book so for me, what is most interesting is feeling what someone else is feeling. That is what I love about film.”

I couldn’t possibly fit our discussion on craft beer, his next film and the best biriyani in Malindi all in this column but you can read all of that on www.yummy.co.ke.

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YU F RM U IMT YV I L L E

FRUITVILLE BEET IT Just like the iconic 007 martini, this magical combination of FruitVille’s all-natural Beetroot Juice with Mango and dark chocolate tequila is shaken not stirred.

Maybe skip the struggle of blending a whole beetroot and grab a packet of this allnatural beet juice for your next James Bond moment.

INGREDIENTS • 75ml FruitVille Beetroot juice with Mango • 45ml Olmeca Chocolate Tequila • 1 whole lime • Ice METHOD 1. Cut the lime into 4 wedges and add them to a shaker along with the tequila.

2. Muddle the lime and tequila until combined.

3. Add the beet juice with the ice then shake.

4. Serve in a martini glass and find a friend to share it with!

YUMMY TIP

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PHOTOGRAPHY BY PATRICK GITAU

You can enjoy this cocktail with beet chips.

Just cut some beetroot into thin slices then bake at 80-100°C for 1-2 hours. Dip them in chocolate and enjoy!

N E W O N T H E YB UL M OM CK Y

I CAME. I SAW. I DIDN’T LEAVE EARLY. Written by Yummy Editor, Sanaa Mughal.

SHAKESPEARE’S COFFEE Located next to the beautiful Herbivore Garden in Gigiri is a new Coffee Shop that caught my eye with its name “Shakespeare’s Coffee”. Being an avid Shakespeare lover, I was intrigued. Walking into the small but adorable shop, I was first overwhelmed by the beautiful smell of fresh coffee. You know the smell… the one that makes you want to sit on a comfy couch and drink coffee while reading Harry Potter. Such a comforting smell. And then, I saw the bookshelf right next to the coffee packets with Shakespeare’s face on it. And I was home. Unlike most spots that have books for the sake of having books, these books are part of Bonn and Kathy’s personal collection: the owners of Shakespeare’s Coffee. The friendliest

PHOTOGRAPHY BY KENYAN LIBRARY & PATRICK GITAU

SAAB BAKERY When I was younger, a friend of mine would bring my brother and me this special Turkish sausage called Sujuk and it changed our breakfast experience. Scrambled eggs and a few slices of Sujuk, that was a perfect experience. But other than that, there’s no place we could get Sujuk here or even authentic Feta cheese. Then comes in Saab Bakery, a beautiful new spot at The Waterfront Mall that is intimate and cosy, surrounded by my favourite colours. Saab is run by the lovely Soad who is friendly and passionate about what she does.

The menu has been carefully selected by her and has items like a proper Turkish breakfast, Medittarenean breakfast, a ‘pick & prepare’ option, freshly baked bread and so much more. Their menu is perfectly small and is going to get bigger as they perfect every dish.

Saab Bakery feels like home when you enter it, but when you eat, it only becomes better. In a world of so many menus looking the same, Saab Bakery stands out with their Arabic Coffee, decor surprises in everything from their teapots to their plates. In terms of the space, Saab Bakery has a section for kids, for formal dining, a family section, tables for intimate conversations, spots for working and space by the literal waterfront. When you go (And you must!) order the Turkish Breakfast or even the fresh pastries, you can’t go wrong!

Saab Bakery is located at Waterfront Mall and is open from 7.30 AM.

SHAKESPEARES’ COFFEE

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NEW ON THE BLOCK

SAAB BAKERY

SAAB BAKERY

SAAB BAKERY

HERO

HERO

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people who are passionate about coffee and books and are not afraid to try anything new.

Bonn and Kathy’s journey with coffee started with producing coffee skin oil and then moved to produce beautiful coffee from all over Kenya. Shakespeare’s Coffee specialize in making great coffee that goes with great literature, specifically with their AA coffee, as well as Peaberry Coffee. In fact, they’re the only people making pure peaberry coffee.

They also have their own Coffee concoction called Chungu which is coffee with a pinch of nutmeg and cinnamon, a recipe inspired by coffee makers at the coast. If you’re looking for a cup of coffee or even a cold brew (which they make themselves), pass on by! But what Shakespeare’s Coffee really is, is a place to buy great coffee and even rent a book (For real). Find Shakespeare’s Coffee on Gigiri lane or online here www. myshakespearescoffee.com HERO Everyone has heard about Hero- a comicinspired spot with great art and an eccentric menu. As I and my GM Joy went out for dinner to Hero, we were so excited! We didn’t eat the whole day and this was the moment

HERO

we were waiting for. As soon as we walked in, I was overwhelmed by the beautiful decor and little Easter eggs placed everywhere from a hidden Flash figurine chilling out on the roof to Captain Kirk just chilling by the drinks. Hero is a spot to remember your childhood and laugh a little. Their menu is an actual comic book and I’m not sure if that’s a good thing or not, because we spent way too much time being awed by it, we couldn’t make our order! Going along with their creative theme, Hero’s menu isn’t what you would expect. I was expecting classic hero food like burgers, hotdogs and maybe waffles, but I was surprised with an extensive sushi menu. When asked, the management explained that they want to be different and allow people to come and experience something that pushes the bounds of creativity. From their cocktails to their desserts, Hero’s creativity shines through with drinks like Loki’s Cup to elegant sorbet desserts that are delicious.

Hero is only open from 6.00 pm onwards from Tuesday - Sunday.

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

1 2

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3 5

6 7

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ACCROSS 2 The term used for the coffee that comes from a geographical region 5 A machine which roasts a given quantity at one time 6 A generic term for small, single servings of coffee which work in many different singleserving coffee machines 7 The first name of one of the Dormans Coffee founders, the husband of Ellen Dorman 8 Italian for ‘with cream’, is added to a single or double shot of espresso

DOWN 1 These beans grown at higher altitudes mature more slowly and are harder and denser than other beans and are thus more desirable 3 A long espresso made by adding boiling water to a 1.5 ounces espresso 4 The first mobile coffee cart in Kenya pioneered by Dormans Coffee in 2005

DORMANS CROSSWORD Send a picture of your completed crossword to social@dormanscoffee.com and info@yummy.co.ke to stand a chance to win Dormans merchandise.

AUDIO PODCASTS FROM KENYA (THE CHAI) A new audio series that offers you unsolicited advice that you should probably write down. Join Arafa, Nuura and Teddy for their bi-weekly catch-up and mental health check, as they talk about the burning questions of the week and shout out their favourite African creatives.

Catch them every second Thursday on Soundcloud and Apple Podcast!

BLACKASS BY A. IGONI BARRETT Can you imagine going to sleep black and waking up white with blue eyes and brunette hair? Or going to sleep white and waking up black with kinky 4c hair? In this book, the main character, Furo Wariboko, struggles to get a job at 29 years of age having gone through a series of failed interviews since he graduated from University. On this day, he wakes up to get ready for an interview only to find himself white. What follows is a story of luck, privilege and struggle as Furo moves through life as a white man with a black ass, his family’s futile search for a Furo Waribiko and the person he gradually becomes.

Available at Text Book Centre & Bookstop Yaya Centre.

KENYAN MUSIC (MUMALA MALOBA) With a soulful vocal range and enviable songwriting skills, Mumala is a self-made vocalist whose music career begun early on and has been nurtured by the likes of June Gachui, Sara Mitaru and Sauti Sol. In between working as a lawyer, Mumala has managed to continuously produce quality music that stands out among her peers.

Listen to her latest song, Another off her new EP Equilibrium on Apple Music.

VIDEO AFRICAN SHORT FILM (BEST FRIENDS FOREVER) Can a woman and a man really be friends?

Writer and director, Jennifer Gatero attempts to answer this question through well-written characters and childhood best friends Rita and Chris. Each episode is under 15 minutes but you might want to get a double instead of a single cappuccino because this series is binge-worthy.

Watch all the episodes on YouTube.

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YU H OM MM E YG R O W N

CHICKEN WARS

A recreation of the famous Popeye’s Chicken Sandwich

by Greenspoon founder, Juliet Kennedy.

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PHOTOGRAPHY BY KENYAN LIBRARY

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H O M E GY R UO MW MN Y

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’m not usually one for deep-fried beige items between a bun, but on this occasion, I couldn’t say no to the Yummy editor’s pleas for a take on Popeye’s famous chicken sandwich that could be made at home. In case you’ve had your head under your pillow for the last few months, let me fill you in on the frenzy that spread like wildfowl, sorry wildfire, across the States. Popeye’s Chicken Sandwich was launched on 12th August, and the Chicken Sandwich world caught on fire! A week later, Chick-fil-A tweeted “Bun+Chicken+Pickles = all the [heart] for the original” - A cheeky comment alluding to the supposed fact that they invented the Chicken Sandwich. And with that, the war was on. All the big chains joined in and challenged their teams to step up their game while fans went crazy at Popeye’s. It was the trendiest food news of the year so far. And just like that, within two weeks, Popeye’s came out and said they ran out of sandwiches. You can imagine the rage, only two weeks of chicken deliciousness and then poof! Just like that, it’s gone. The Twitter world went insane and all of us here in Kenya (especially the Yummy team) were left wondering What made that Chicken Sandwich so good?

Hence our DIY take on this chicken sandwich, one that might, or might not, make Popeyes pop their eyes and satisfy those cravings!

Having spent hours scouring my

cookbooks, and of course the internet, I knew that the basic premise was about a good bun, pickles, mayo and chicken. In most fast-food restaurants, you probably wouldn’t want to ask where the chicken is sourced but that counts for a lot with me, so I’d rather try and make these things at home using the best quality chicken I can find. The next challenge: how to make it as juicy and tender as the one from Popeyes (just jump on YouTube to see some of the reviews!).

You’ll find that one of the key steps is the yoghurt marinade as the acid in the yoghurt helps tenderize the chicken, making it super succulent.

So here’s my take on the Chicken Sandwich!

INGREDIENTS • 2 chicken breasts, sliced into 3-inch strips.

• 450g natural yoghurt • 1 tbsp lemon juice • 3 tbsp ginger chilli relish or hot sauce of your choice • 1 tsp salt • 1 egg • 250g flour • 2 tbsp cayenne pepper • 2 tbsp smoked paprika • Bbrood burger buns • Kampi Kitchen ginger chilli chutney • Kampi Kitchen cucumber pickles

• 1 tsp smoked paprika • 1 tsp cayenne pepper • 1 tsp brown sugar or date syrup or honey • Oil for cooking- around 2 litres in a deep, narrow pan.

METHOD 1. Cut the breasts into 3-inch strips.

2. Mix the yoghurt, lemon juice, egg, salt and relish together. Place the chicken strips in the yoghurt mix and allow to marinate overnight.

3. When ready to cook, heat the oil (should be enough to deep fry) to 180°C. Mix the flour with the cayenne pepper and smoked paprika.

4. Remove the chicken strips one by one from the yoghurt marinade and then dip into the flour mix.

5. When the oil is hot enough, drop the chicken pieces in one at a time. They should cook within around 5 minutes, but to be sure, skewer them to ensure there are no bloody juices coming out.

6. As soon as you take them out of the hot oil, brush them with the spicy oil.

7. Serve on a toasted bun with herby mayonnaise, a lettuce leaf, tomatoes and some Kampi Kitchen cucumber pickles.

Serve the chutney on the side.

SPICY OIL MIX: • 3 tbsp canola oil

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THE BUTCHER

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A MEDLEY OF CUTS Meet Kyle Snow, regular steak lover and selfproclaimed meat man from The Local Grill. In this issue, we visit the steak house and their butcher to get the secrets to a great cut of meat.

big part of butchering is starting with the best quality of meat and keeping it in the appropriate temperatures with extreme hygiene standards. That is the most critical part. I always say that we can improve a bad cut of meat but the flip side is that bad practices can take a great meat cut and ruin it. The different cuts of beef all have their unique characteristics and need to be treated in the appropriate way to get the maximum potential from each cut. For all meat, how the animal was raised is important in the final taste outcome. When you buy your meat, it’s good to have a chat with your butcher to find out the origin of that meat, and if they don’t know then they are just ‘Meat Slinging’ and you should walk away.

Be patient, eventually, you will find someone who can ensure quality and consistency without trying to fool you. Not all beef is created equal so finding a butcher who is passionate about his craft is step one as the difference between a well reared, the wellfed animal makes all the difference. If we are planning on eating the meat then quality should be the number one factor of your selection. A good butcher will also be able to guide you to the best cut for your usage, as even the shape of the cut and which fat gets trimmed makes a big difference. If you are buying from a butchery, also use your nose, a clean hygienic butchery should not smell bad and you will tell the difference between a butchery that smells of meat and butchery that smells of poor cleaning habits.

BOEREWORS This braai (South African Heritage Day staple) is one of the most popular and versatile ways to use non-primal cuts of meat. It is for this reason that it became very popular with South African farmers, where it gets its name from (Boere= farmers + Wors= sausage). Though the spice mixture is mainly comprised of coriander, black pepper, salt and cloves, it varies regionally and areas like the Kalahari have a distinct flavour profile in their sausage. Coarsely minced beef and fat are pumped into either hog, sheep or collagen casings, which also hold in fats during the cooking process. The best ways to serve Boerewors are either to slice it as a snack or to place it inside a hotdog bun, with a tomato and onion relish.

PHOTOGRAPHY BY PATRICK GITAU

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WING-RIB A Wing-Rib is also known as Rib-eye on the Bone or Tomahawk and gets its name from the long rib bone that gives it a wing-shaped profile. Not only does the bone create a dramatic presentation, but it also is delicious to gnaw on. It is known as the cut with the

THE BUTCHER

highest levels of marbling or ‘intra-muscular fat’, which adds to the flavour during cooking. It is an interesting cut, as it only reaches its full potential at medium rare or above because of the melting point of the intramuscular fat. It can be served as steaks or roasted as a Prime-Rib Roast.

RIB-EYE The Rib-eye is often called the steak-lovers cut and understandably so. Its placement on the animal leads to a combination of flavour and fat that results in a great all-round steak and its legendary status. It has the most robust flavour of all the steak cuts, though fattier than the sirloin. Ribeye is the best cut for a skillet, with rosemary, garlic, butter and olive oil as the basting or goes just as well on the grill. It is called a Scotch Fillet in Australasia and was so heavily promoted by Delmonico’s Steakhouse in New York that it is sometimes referred to as a Delmonico steak.

The Local Grill is one of the leading steakhouses in Kenya, located at Village Market. The Local Grill is open for lunch and dinner service 7 days a week.

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O N T H EY U MM EN MU Y

3 WAYS WITH

SKEWERS Recipes by Philnah, the foodie behind @PhilsKitchen who likes making easy and quick homemade recipes.

You can’t go wrong with delicious food on a stick! It’s simple to make and absolutely perfect for an outdoor BBQ or a quick lunch at home.

GRILLED GARLIC SOY STEAK SKEWERS INGREDIENTS 1 kg Sirloin beef steak 2/3 cup dark soy sauce 6 garlic cloves minced 1/2 cup sugar 250grms cherry tomatoes 1/4 cup sesame oil 1/4 cup vegetable oil 1 tbsp ginger grated 2 tbsp sesame seeds Sliced green onions for garnish Wooden skewers

METHOD 1. Cut steak into one-inch cubes and set aside.

2. To make the marinade, mix together soy sauce, garlic, sugar, ginger, sesame oil, vegetable oil and sesame seeds. Add the steak in the soy mix and toss to coat in the marinade. Marinate for 3 hours or preferably overnight.

3. Preheat the grill pan to mediumhigh heat.

4. Meanwhile, thread the meat and grape tomatoes onto the skewers.

5. Grill the meat turning occasionally for 8-10 minutes until the meat is done to your liking.

PHOTOGRAPHY BY HEENIE PHOTOGRAPHY

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TOFU PEANUT SATAY AND CUCUMBER SKEWERS INGREDIENTS 2 blocks hard tofu, cut into 1-inch cubes 1 English cucumber, peeled into long thin ribbons Wooden skewers For the Tofu Marinade: 1 tbsp peanut butter 3 tbsp soy sauce 2 tbsp sesame oil 1 clove garlic, minced 2 tbsp maple syrup For the Peanut Satay Sauce: 1/4 cup coconut milk 3 tbsp peanut butter 1 tbsp lime juice 2 tsp soy sauce 2 tsp maple syrup 1 small garlic clove, minced 1 tsp ginger, minced 1 tbsp lime juice Pinch of sea salt For Garnish 1 tbsp peanut butter 3 tbsp soy sauce

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METHOD 1. In a bowl mix the tofu marinade.

2. Add the tofu and make sure all is coated in the marinade. Let that sit for 15 minutes.

3. Meanwhile, wash the cucumber and using a vegetable peeler, cut into long, thin ribbons going from up to down then set aside.

4. In another bowl mix the ingredients for the satay sauce until smooth and set aside for serving.

5. Preheat a grill pan to medium heat, lightly rub with oil.

6. Meanwhile, thread the marinated tofu onto skewers gently and slowly. Place the skewers onto the grill and cook for 4 minutes per side until nicely browned.

7. Once cooked, carefully remove tofu from skewers leaving one then start threading interchanging between tofu and cucumber.

Fold the cucumber into ribbons 8. Served topped with satay, chopped peanuts and mint leaves.

O N T H EY U MM EN MU Y

BARBEQUE CHICKEN PINEAPPLE SKEWERS INGREDIENTS 1kg boneless, skinless chicken breasts, cut into 1-inch chunks 2 cups fresh pineapple chunks 2/3 cup barbeque sauce 2/3 cup teriyaki sauce 1 red bell pepper cut into an inch pieces 1 yellow onion, cut into an inch pieces 4 cloves garlic, minced 1tbsp grated ginger 2 tbsp vegetable oil Kosher salt Ground pepper Wooden skewers

METHOD 1. To make the marinade, mix together barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2cup and set aside for later.

2. In a bowl, combine chicken chunks and barbeque mixture. Put in a Ziploc bag and marinate for at least 2 hours or overnight.

3. Remove the chicken from marinade.

Thread chicken, pineapple, bell pepper and onions on skewers in that order.

Brush with oil and season with salt and black pepper to taste.

4. Add the skewers to a preheated grill and cook turning occasionally for about 10 minutes until chicken is completely cooked through.

5. Take the reserved barbeque sauce mixture brush on skewers and cook for an additional 2 minutes till you get a nice char on the outer surface.

6. Serve Immediately!

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B R O W N ’ S C YHUEME M SE Y

SUPPORTING ACTORS WITH BROWN’S CHEESE

With any BBQ, there are those little meals that make the experience tastier and a lot more fun! Here are our top cheesy sides featuring Brown’s Cheese!

CHOPPED SALAD WITH FETA, LIME, MINT AND SUNFLOWER SEEDS INGREDIENTS: • 3 cups chopped, crunchy vegetables • 1/2 cup crumbled Brown’s Feta Cheese • 2 scallions, thinly sliced • 1/3 cup well-toasted sunflower seeds • 2 tbsp fresh lime juice • 2 tbsp olive oil • 1/4 tsp salt • 1/4 tsp chilli powder • Freshly ground black pepper, to taste • 1 to 2 tablespoons thinly sliced fresh mint leaves METHOD 1. Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over the vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed and garnish with mint.

BLUE CHEESE BUTTER INGREDIENTS: • 150 grams butter at room temperature • 150 grams Brown’s blue cheese at room temperature Optional: Chopped fresh herbs such as parsley thyme rosemary or chives or some finely minced garlic METHOD 1. Place the butter and blue cheese in a bowl and mash with a fork until well combined. Some tiny chunks of blue cheese are great for texture.

2. Scoop the mixture onto some plastic wrap on a flat surface.

Roll up the blue cheese butter in the plastic wrap, pressing and forming it into a log.

3. Chill for at least a couple of hours before serving. This will keep in the fridge for the life of the blue cheese (check the expiration date) or can be frozen.

PHOTOGRAPHY BY LUCY MUNENE

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YU B RM OW MY N’S CHEESE

HERBY GOAT ON TOAST INGREDIENTS: • 1 Tub Brown’s Herby Goat cheese • 1 Baguette • Chopped fresh herbs – your choice (thyme, coriander, oregano, chives) • 1 lemon METHOD 1. Slice the baguette. Warm a dry pan on the stove and when hot grill both sides of your baguette.

2. Mix the herby goat with fresh lemon juice and your choice of herbs and spread onto the bread.

BBQ GRILLED FETA INGREDIENTS: • 180 g Brown’s feta cheese • 2 tsp olive oil • 3 tbsp honey • 2 tbsp sesame seeds • A sprig of fresh thyme or 1/4 tsp dried • A sprig of fresh mint • 120g salad • 1/2 cucumber, finely sliced • 4 pitta breads, warmed and sliced METHOD 1. Put the feta in a dish and spread with the olive oil then drizzle over 2 tbsp of the honey.

2. Scatter over the sesame seeds and thyme leaves.

3. Wrap in banana leaves or greaseproof paper and fold like a gift wrap.

4. Grill for 5 mins more, then drizzle over another tbsp of honey with the mint, leaves finely chopped, if you like 5. Mix the salad with the cucumber and serve with the feta and pitta breads

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GRILL SHACK

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BBQ FEATURE

KOREAN BBQ LAMB CHOPS

I like to mix and match ingredients from Vietnamese, Chinese, Thai, Korean, Indonesian and Japanese cuisines to create my own Asian adventure. What I love most about Asian food are the new ingredients it has brought to our tables.

More of these ingredients are becoming available in supermarkets, which gives me the chance to indulge in another popular Asian cooking style – fusion cuisine, where you combine flavours from different countries. Who’s to say you can’t dunk Chinese spring rolls in nuoc cham (Vietnamese dipping sauce) or add lemongrass to udon noodle soup?

So in that line of thought, here’s my take on Korean chargrilled lamb chops that are perfect for any event!

Recipe by Payal Radia from Zen Garden

INGREDIENTS 1 kg baby lamb chops

• 1 teaspoon honey • 1 teaspoon sesame oil • 1 tablespoon toasted sesame seeds • 1 tablespoon lime juice • Salt to taste • Water for consistency

HOUSE MARINADE

CUCUMBER RELISH

• 5 tablespoons Korean chilli paste • 3 tablespoons dark soy sauce • 3 tablespoons sesame oil • 2 tablespoons grated ginger • 2 tablespoons grated garlic • A handful of chopped spring onions • 1 tablespoon of honey

• 1 English cucumber cut into slices • 1 tablespoon sugar • 2 tablespoons white vinegar • Salt to taste • A handful of spring onions, chopped • 1 red chilli, finely chopped • Sprinkle of toasted sesame seeds

DIPPING SAUCE

*Recommended time for pickling is 5 to 10 mins

• 1 tablespoon miso paste • 1 tablespoon Korean chilli paste

METHOD 1. In a large bowl, mix in all the marinade ingredients together.

2. Add in the lamb chops and rub in the marinade evenly then refrigerate overnight.

3. For the best flavours, cook on the barbecue and baste with the remaining marinade. Cook 5 mins on each side and to keep turning them and checking with the fingers to see when cooked.

4. Once charred, serve with the dipping sauce and cucumber relish.

PHOTO BY PATRICK GITAU

Serves 4 Preparation time 15 mins Cooking time 15 mins

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Y U M IMAY F O O D J

BBQ AT HOME WITH

FOR THE ULTIMATE COMFORT LEVEL

A barbeque is one of the many joys of food and sometimes, you just need a little help to get your BBQ experience perfect! Whether it’s dinner for one or for a whole party, Jumia Food has got the best BBQ options for you!

FOR THE BRAVE ONES So you want to cook your own BBQ? Order the perfect cut from Jumia Food!

Gilanis by Uplands butchery, Mambos butchery,Hurlingham butchery, Tex-farm butchery, Barries butchery & barbecue

THE ACCOMPANIMENTS Whether you want salad, potatoes, or even sauces, these stores on Jumia Food deliver straight to your home!

Six Square supermarket, Souk Bazaar supermarket, Carrefour supermarket

As for the perfect drinks for your BBQ, Jumia Party has the perfect selection of local & craft beers and so much more

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If you’re craving BBQ, we’ve got enough Nyama Options at your fingertips!

Ribs at Big Square Mbuzi Choma at Nyama Mama Spur’s famous pork ribs BBQ chicken wings at Grill Shack

DIWALI

Fireworks AND TREATS! DIWALI RECIPES PERFECT FOR THE OCCASION

SWEET CORN FRITTERS WITH CHILLI YOGHURT DIP Crispy on the outside and fluffy on the inside! A quick, healthy and satisfying fritter guaranteed to impress. Everyday ingredients enable this dish to be your go-to snack. With minimal use of cooking oil and flour, you are biting into guilt-free excitement. You’ve got to try this dipped in the chilli yoghurt.

Recipe By Akshay Patel INGREDIENTS • 400gms sweet corn • 4 fresh red chilli finely chopped • 1 cup parsley finely chopped (you can use coriander too) • 1 cup spring onions chopped • 1 tsp baking powder • 100gms all-purpose flour • 5 tbsp cooking oil • 1 lemon • Salt to taste • 100 ml water • 1 cup plain yoghurt

METHOD 1. Sift the flour into a bowl to avoid lumps then mix in baking powder and salt. Add water and whisk till no lumps are left.

2. Add sweet corn, vegetables, and of the chopped red chilis to the batter. Add a dash of oil to relax the mixture and stir well.

3. Add cooking oil to a pan on medium heat and spoon in portions of the batter, once they are light brown, flip them over. They should be light brown on each side.

4. For the chilli yoghurt dip: In a cup of yoghurt, add the chopped red chillies, parsley, lemon juice, salt and stir well.

PHOTOGRAPHY BY LUCY MUNENE & EKTA PATEL

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YU D IW M AMLY I

DIWALI CHOCOLATE TRUFFLES Diwali is known as the festival of lights and these easy to make chocolate truffles are sure to light up any home this festive season. The crunch from the biscuits and the freshness from the desiccated coconut will have you want to eat the batter from the bowl. Make them in 30 minutes, eat them for up to 7 days (you can always double the recipe to make sure you have enough) and gift them to all your loved ones because they deserve it!

Recipe By Ekta Patel

INGREDIENTS • 400 gms digestive biscuits • 10 tbsp. drinking chocolate • 2 tbsp. cocoa powder • 10 tbsp. salted butter • 1 tsp. salt • 1 tsp. cinnamon powder • 5 tbsp. desiccated coconut, plus extra for coating • 390 gms of sweetened condensed milk • Optional - chopped almonds, pistachios and walnuts • Optional - dark & white Chocolate chips METHOD: 1. Add the biscuits to a grinder or a ziplock bag and crush into a powder using a rolling pin.

2. Melt the butter in a large saucepan and stir in sweetened condensed milk.

3. Take the mixture off the heat and add the drinking chocolate, cocoa powder, salt, cinnamon powder, desiccated coconut and any of the optional ingredients.

4. Mix thoroughly until the mixture forms a fudge-like texture and pulls away from the sides of the pot.

5. In a plate, spread the remaining desiccated coconut.

6. Grease your hands with some butter & roll the chocolate ball mixture into bite-size balls. Coat these with the coconut.

7. Should be served at room temperature in mini cupcake holders which you can also pack together in little boxes or netted bags as a Diwali gift.

8. Store in an air-tight container placed in a cool, dry place.

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DY IUWMAML YI

SWEET COCONUT GHUGRA A Diwali staple in most Gujarati families, every homemaker claims to have invented this recipe. Every culture across India has its own version of this snack with substituted ingredients and call it differently like karanji, neuri, garijalu etc.

With a fluffy, crispy shell and a granulated sweet texture on the inside, few snacks offer a similar adventure for your palette.

Recipe By Alpa Patel INGREDIENTS For the stuffing: • ¾ cup desiccated coconut • ¾ cup almond and pistachio powder • 1 cup semolina • ¾ cup ghee • 1 cup sugar • 1 tbsp. cardamom • Saffron • 1 tsp. nutmeg powder For the Ghugra Shell: • 2 cups all-purpose flour • ½ cup water and milk mixture (50-50) • 4 tsp. ghee METHOD For the stuffing 1. Heat 2 tbsp. of ghee in a pan, while stirring continuously, add desiccated coconut and cook until light brown.

2. Add almond and pistachio powder, cardamom, nutmeg and saffron. Take off heat, remove in a bowl and rest aside.

3. Heat 2 tbsp. of ghee in the pan, while stirring continuously, add semolina and cook until light brown.

4. Add the mixture from Step 1 above and bring it up to temperature. Add sugar and stir well.

For the shell 1. In a bowl, mix flour and 4 Tbsp. ghee. Add water and milk mixture to make a dough.

Make small dough balls, roll them out into small circles.

2. Encapsulate the filling into the rolled out dough like you would a dumpling. Try to make patterns on the sealing edge like seen in the picture. (It seems impossible but it’s not) then deep fry to golden brown in a mixture of ghee and oil.

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F E YAUT M UM RE Y

FORGING A PATH FOR CRAFT BREWING IN KENYA With Bateleur Brewery

B

ateleur Brewery does things differently. You will already know this if you have tasted one of their seven bottled beers currently available in supermarkets - or the further 10 draft beers at Sina Shaka Tap Room: no stabilisers, no animal derivatives and no shying away from using unique ingredients: adjuncts such as Arabica coffee, mango pulp, coriander or orange peel add complexity and balance to their traditional and new age brews, and if that wasn’t enough they also use multiple hop varieties (some of their beers use 5!) in both traditional and dry hopping methods.

The brain behind these concoctions is Head Brewer Lidka Stepien, a Master of Chemistry with a specialisation in

enzymes. At the same time that Lidka was becoming frustrated with the lack of creative expression in writing Chemistry papers, she tasted her first Baltic Porter beer, and that, luckily for Kenya’s Bateleur Brewery, is what propelled her to become a brewer.

LIDKA: “I’d always been drinking lagers, but when I tasted that porter I thought ‘How can a beer taste like chocolate!?’ I was hooked so I bought books and equipment.

I brewed my first brew of 20 litres at home - it was an American bitter and it tasted like actual beer! I gave it to my friends and family and they loved it. The first time with everything is always difficult but it got easier.

Then I got deeper into it - contacting other homebrewers, researching, experimenting.

I knew I wanted to make it my profession.

You discover things in Chemistry but you can’t drink your discoveries! It was so cool.

In brewing, you have a product that you have made yourself and you can enjoy it and give it to other people to enjoy.”

And people are enjoying her recipes Lidka’s favourite Bateleur beer, the Fruit Fly Mango IPA, recently won Silver Medal at this year’s African Beer Cup in South Africa.

LIDKA: “I decided to use raw mango pulp in that IPA because of the good quality mangoes we are lucky enough to have in Kenya. This coupled with aromatic hops is what makes the Fruit Fly so special.”

Bateleur Brewery started selling their beers just over a year ago and are intent on introducing Kenya to all of the exciting

alternatives in the beer world.

LIDKA: “Kenya is currently a lager dominated country. But I am seeing that people are becoming more interested in different flavours and styles - I mean, there are so many out there! That’s actually my favourite part of my job - watching people order a glass of beer you made yourself, enjoy it, and then order another. We are training our team to be the best. And that means being extremely hygienic. Another unique thing about Bateleur Brewery is that we don’t pasteurise our beers because we want everything as natural and authentic as possible in our beers, but that puts more pressure on me and my team to be extra conscious and precise (even a handful of air can spoil a whole tank of beer!) Brewing involves a lot of cleaning! People think brewing is such a cool job - like all you do is make beer, drink beer and go to festivals!

But actually there’s so much cleaning! It’s hard work!”

Having taken her Masters in Chemistry in a unique and interesting direction, Lidka continues to make unique and interesting directions in her career at Bateleur Brewery.

LIDKA: “If you’re interested in something, you will explore it, just the way I did. So taste as much as you can, read as much as you can and always explore!”

Written by Davina Leonard, Creative Manager, Bateleur Brewery

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HU I VMOMS Y Y

CELEBRATING INDIGENOUS FOODS For our World Food Restaurant Week and food fair, we’re bringing back recipes and appreciation for indigenous foods. Here’s a list of foods on that list that are not only good for you but also need to be conserved!

ACACIA HONEY Before manuka honey was a thing, there was (and still is) acacia honey. This light yellow honey is not as sweet as honey sourced from other plants but the mild flavour has hints of vanilla that make it easier to pair with mild cheeses. Besides its delicious taste, it also has antibacterial properties and is full of antioxidants. The unsustainable method of producing charcoal has reduced the number of acacia trees, affecting the amount of honey produced.

CASSAVA This root vegetable is indigenous to Western Kenya but has spread throughout the country and is now eaten in various forms.

The more popular ways of cooking it are boiling or stewing but as a snack, cassava can be thinly sliced and eaten as chips. A less common way of eating it is drying the roots and crushing them into flour that can be used to make porridge. Changing eating habits have caused people to turn away from dried cassava in favour of foods that are deemed healthier.

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GROUNDNUTS These snacks are more popular than peanuts and grow well in the hotter regions of the country. They are more versatile than people realise as they can be used in stews, mixed with maize, mashed or fried and enjoyed with rice or ugali. Production has decreased however its popularity outside of the capital city has helped farming of the crop thrive.

MABUYU Baobab seeds, locally known as mabuyu, have been a treat for decades around Kenya.

Besides being used to make candy, the seeds can be roasted and ground to make baobab powder. The powder is mixed with hot water to form a dark beverage similar to coffee in colour and full of vitamin C. Production of baobab seeds has increased to meet the demand thanks to its rise in popularity as a super fruit.

KUNDE Kunde, also known as cowpea, is a vegetable that features in many Kenyan meals. It is usually boiled or stewed and mixed with other similar vegetables such as sukuma wiki or managu and eaten alongside ugali or deliciously combined with maize and potatoes to make muthokoi. The plant is a good source of vitamins and can grow all year round under the right conditions.

In celebration of indigenous foods & healthy eating Join Hivos and EatOut as we celebrate World Food

Participating Restaurants Include:

Day with a one of a kind week filled with custom

Honey & Dough, Brown’s Kiosk Village Market,

menus tailored to healthy eating and indigenous foods

Brown’s Farm, The Arbor, Nyama Mama capital,

ending in a food fair that will include healthy eating pop-ups, talks and more.

Nyama Mama Delta, Zucchini Dining, Boho Eatery, Local Grill, Tribe 44, Tin Roof Cafe Restaurant Week from 14th to 19th October

The Hivos & EatOut food fair will be happening at The Arbor on the 20th of October

For more information, visit www.eatout.co.ke/world-food-week

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ART OF

ART OF

PHOTOGRAPHY BY BRIAN SIAMBI & WILLIAM NAMUKS

THE ART OF HAPPY HOUR Friendship and reconnecting, that’s what Happy Hour is all about. A time after a crazy day when friends come out, ties are loosened and shoulders are bumped as everyone huddles together in a beloved place, full of embarrassing stories and memories. These golden hours may not be the money-savers we think but great nights out have began with several rounds of 2 for 1 cocktails. Happy Hour here is sacred, and there’s nothing like that moment when a friend texts you “Happy Hour?” when your boss just beat you down. It’s a safe space and we’re here to celebrate those moments.

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YU A RM T MO YF

Brew Bistro with Over25 For most of us, our happy hour experience started at Brew Bistro, over a couple of mojitos and a few of their craft beers. Brew Bistro Ngong Road and now Westlands have an iconic place in the nightlife hall of fame for their drinks, bittings and music that helps you dance off all the alcohol.

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AY RU TM M OF Y

Shamba Cafe with Yummy Redefining happy hour, that’s what Shamba Cafe is doing. A way to move away from the overwhelming cityscape and enjoy the green view with a beautiful sunset, a bonfire and a special menu with craft cocktails. You might be tempted to stay for dinner, we say don’t fight that temptation.

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YU A DM V EMRY T O R I A L

ELEPHANT GIN An award-winning gin with African roots and a purpose

The Elephant Gin story isn't only about gin. The brand carries a strong message about environmental care and a responsibility to keep this planet intact so that others may experience the wonders of the world and be inspired.

Elephant Gin is available at Village Supermarket, Sixty Three Wines, Solovino, Vintage Liquor, Mega Wines, Craft Barrels & Highbury Liquor

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A D V E R TYOURMI M AL Y

I

nspired by the sundowner experience, Tessa and Robin Gerlach were inspired to create the craft gin brand Elephant Gin while travelling through South Africa and Kenya. As they celebrated with a drink over Sunset, probably a Gin & Tonic, an idea was born that would find a middle ground between excellent gin, a celebration of African Botanicals and a passion for conservation. They found exotic botanicals that they had never come across Europe before and took these unusual fruits, roots and bush leaves back “home” to introduce and highlight them in a product that could be enjoyed by everyone. In gin, they found the perfect product that allowed them to experiment with the oils of the botanicals and create a flavour profile unlike any other.

Elephant Gin is produced for wildlife adventurers and urban explorers alike.

Handcrafted in Germany with the highest

ELEPHANT LONDON DRY GIN (45% ABV) Elephant London Dry Gin uses an innovative blend of 14 botanicals with rare African ingredients as well as fresh apples sourced from the orchards around the distillery.

The gin’s distinct nose first yields a subtle juniper aroma, with an undertone of mountain pine and other herbaceous notes.

The taste is complex but strikingly smooth, encompassing floral, fruity, and spicy flavours, which can be enjoyed both neat and in a cocktail.

ELEPHANT SLOE GIN (35% ABV) Combining the taste of the award-winning Elephant London Dry Gin with the classic flavour of fresh, hand-picked sloes, these wild berries add a richly rounded, lightly sweet and exquisitely fruity bouquet, as well as a typical warm red colour. All bottles are adorned with beautiful beads, handmade by

complemented by a full-bodied botanical backbone and perfectly balanced juniper finish.

The Elephant Gin story, however, isn’t only about gin. The brand carries a strong message about environmental care and a responsibility to keep this planet intact so that others may experience the wonders of the world and be inspired. They have dedicated their efforts to the African elephant who made an impact on the founders and thus inspired the name of the brand and has led to multiple initiatives to keep the Elephant safe - Initiatives such as donations, the funding of rangers who prevent poaching, building schools and partnering with other foundations.

The company runs with the goal to create a better world with not just with safer elephants, but also with better gin and more sustainable business practices. From their 100% plastic-free Elephant Sloe Gin bottle to their marketing materials made from recycled paper, Elephant Gin currently stands as one of the few alcohol brands that are dedicated to bringing their passion to Gin and to the environment at the same time.

DID YOU KNOW: Elephant Gin donates 15% of its profits to three inspirational African elephant foundations: Big Life Foundation, Space For Elephants Foundation and The Sheldrick Wildlife Trust.

quality production standards, each batch is distilled using fourteen botanicals, including rare African ingredients, to create its distinctive flavour profile. All of Elephant Gin’s products are handcrafted; produced in small batches and using the traditional method of copper still distillation in an Arnold Holstein still. Many controlled manual steps and a slow, gentle distillation process ensure rich flavours and the highest level of quality. The bottles are custom-made, adorned with handwritten labels, embossed with a crest and sealed with natural cork.

Elephant Gin currently comes in 3 blends, each of which has its own unique aroma and story.

three Maasai tribe ladies in Kenya, who are provided with job opportunities in a region affected by poverty and unemployment.

ELEPHANT STRENGTH GIN (57% ABV) A variation on Elephant London Dry Gin which is stronger and mightier than the original, amplifying the aroma and fragrance of the 14 botanicals. The botanical focus is specifically centred around juniper, orange peel, mountain pine and African buchu, with its blackcurrant-like flavour profile.

The result is a more powerful nose, while the taste offers an initial intense blast of fresh aroma and a natural sweetness,

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YU B BM Q MFYE A T U R E

BRING ON THE NYAMA CHOMA! We ran around the city looking for the best spots to enjoy classic nyama choma and its counterparts. Here are our top picks!

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here’s a barbecue and then there’s nyama choma. There’s nothing like roasted meat from your favourite local. From the aged grill that has seen plenty of cuts flipped on it to the tables that remain the same since your father (and his father) sat on them, everything at your local nyama choma joint contributes to the ambience and the way you experience the food. We happen to know of a few nyama choma joints where you’ll get value for your money.

COCO JAMBO Coco Jambo first started off as a single neighbourhood choma spot where people could meet for drinks and discuss events over nyama choma straight off the fire.

Like any nyama choma joint, Coco Jambo features friendly staff and comfortable seating both indoors and outdoors. Hideaway

B B Q F E YAUT M UM RE Y

ROAD HOUSE GRILL

ROAD HOUSE GRILL

from the sun or rain in a quirky hut and sip on cool drinks from their well-stocked bar as you dig into their expertly roasted nyama choma.

PHOTOGRAPHY BY PATRICK GITAU

RIB RACK’S Located at Karen Hunters One-Stop Center, this spot has risen in popularity thanks to the demand for good nyama choma.

When we asked around the first thing we mentioned was their pork and it lives up to the hype. Pass by on a casual Saturday afternoon to have your tastebuds blown away by their expertly roasted meat. You might have to leave your car behind because the spot is so popular that there is hardly ever parking!

ROAD HOUSE GRILL

NJUGUNA’S There is a reason this is a popular nyama choma spot. From 11 am, the kitchen is full of pots boiling over with freshly cut meat, potatoes and greens while the grill billows angrily as it prepares finely cut pieces of goat and beef for the lunchtime customers who devotedly show up from 12 noon. All you need to enjoy the choma here is a side of green chillies, a cold beer and a large appetite because you won’t be able to have just one round of meat.

COCO JAMBO

THE PORK PIT This tiny choma spot has been around for some time but has recently become popular thanks to BBQ enthusiasts who posted their love for the delicious menu offerings. They may not have gone big on their deco but they concentrated all their effort into making sure each plate of dry and wet fry comes out tasting so good that you bring more people with you to try it over and over again.

ROADHOUSE This iconic Nairobi spot is a melting pot of different people. From office parties to casual catch up lunches, the nyama choma at Roadhouse has brought many people together to enjoy their delicious pork that is marinated in honey and soy sauce with a kick of chilli. You can’t go wrong with their dry fry beef or goat either. We suggest clearing your afternoon because the friendly atmosphere will ensure you don’t leave long after you’ve finished your food.

HONOURABLE MENTIONS THE BBQ PIT You can’t go wrong with simplicity and the people at BBQ Pit who understand that when you’re looking for a good nyama choma joint, it’s the food that speaks for the place. Besides the nyama choma, you can also enjoy their tandoori chicken with garlic chips.

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DRINK PICKS

find yourself fortunate enough to cross paths with this mystical dram...hold on tight my friends! A candied maple nose, gingerbread and sticky marshmallow taste notes that are offset with light spices from the rye which makes up 95% of the mash. The balance of spicy and sweet makes this whiskey both complex and simple sipping. Nice one for the collector while this brand retains its craft status.

WINE - VERGELEGEN CABERNET SAUVIGNON 2012 Funnily enough, I actually had this wine in Nairobi! Sitting on the Sierra rooftop in Yaya Centre before rushing to the airport! It was a delicious medium body wine from Stellenbosch, South Africa.

A strange blend of vanilla and plum notes on the palate and a perfect red wine for pairing with red meat. Google Vergelegen estates for some incredible images (and holiday plans)

BEER - GUINNESS I am going to break the rules here and take a step away from the craft. The best beer to have is a freshly poured Guinness on the rooftop of the Guinness storehouse in Dublin, Ireland. Before anybody judges me, I am not talking about Guinness foreign extra, I am talking about the real deal. I get to travel home maximum once a year, and this is my first port of call every single time. A chill in the air, a fresh Guinness in hand and a 360 view of blue skies around Dublin at winter… nothing like it.

WHISKEY - ANGELS ENVY RYE FINISHED This whisky is a rare find, not available in a lot of countries around the globe but if you ever

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GIN - MONKEY 47

WHAT I’M DRINKING Rob Scannell is an ex bartender, ex brand ambassador, spirits appreciator, negroni at heart. He travels constantly around the globe exploring the drinks scene. He’s been working with wines & spirits for close to 10 years and is often guilty of mixing occasion with flavour and that is how he created his list of favourite drinks.

My first time experiencing this little gem was in Mumbai in a dry martini. Upon tasting it I picked up notes of citrus, white chocolate, spice, fruit and about 17 other flavours. I asked the barman what he had put into the martini, he told me some new gin called Monkey 47, with that a German man approached me and introduced himself as one of the founders of the company!

We spent the rest of the night introducing the brand to others, drinking martinis and talking gin.

Still a staple in my library of spirits.

DRINK PICKS

COCKTAIL - PISCO SOUR In the spirit of craft, I have selected the Pisco Sour as my number 1 cocktail. It is hard to come by and when you do come across it, you know you have stepped foot into a high-quality cocktail bar, knowing they have sourced some fine Peruvian pisco. Created initially in Lima in the 1920s, the South American classic recipe reads like a twist on what most might read as a whisky sour but due to the flavour of the pisco it is a wholly different drink, the addition of Angostura bitters makes a world of difference when left lightly colouring the egg white foam at the top of the glass:

• 45ml Pisco • 30ml lime juice • 20ml simple syrup • 1 egg white FUN FACT: Peru celebrates a yearly public holiday in honour of the cocktail during the first Saturday of February

Yummy. Food. Drink. Life

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DRINK UP

WHAT THE CRAFT! A

Written by Diane Chimboza from Under The Influence.

rtisan and Craft- These are the two trendiest words at the moment when it comes to drinks. But what exactly is a craft product and how do we define it? More importantly, how important is it to you the drinker, if your beverage is a craft or not?

For most people, we imagine a craft beverage as a drink made in some mysterious facility by equally special people who only care about small volume production, unique ingredients and love for what they do. We probably imagine that they spend their days foraging hills for unique ingredients like Angelica root, buchu and kapokbos (wild rosemary). They distil their products with salt water from an ocean cave or from an ancient spring high in some unknown sacred mountain.

In reality, all the above are true… to some extent. Traditionally, a craft product is made by one individual entity - sourcing its own grain or fruits and then distilling, fermenting, blending and bottling. Others purchase

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Yummy. Food. Drink. Life

what we call Neutral Grain Spirits – a base neutral alcohol that you then infuse with impressive botanicals to produce magic in a bottle.

So, do we define craft simply by volume or a producer having control of the entire process from grain sourcing to bottling?

Does that even make a difference? What matters most to consumers? Is it the story behind the production or does taste trump all else? Truth be told, the definition remains ambiguous!

In my opinion, a craft product is driven by a botanical terroir that yields unique flavour profiles. This is often supported by a great brand story and innovative packaging. Craft products, be it beer, cider or spirits, seek to serve a niche market, those seeking variety and differentiation. Most craft products cater to localized tastes and probably don’t anticipate their products being exported and becoming a global phenomenon. But as we have seen worldwide with the gin explosion, success breeds growth. The demand and

growth for these products mean that brands need to meet the demand for fresh original flavours and premium quality. That means ultimately producing more. But this is not a compromise in quality, you can still do small batch production, but just a lot more than what you used to do.

As we ride the boozy wave of all things craft - we do wonder what’s next? Just as fine wine ages over time, other aged alcohols become more refined as they spend time in an oak barrel. Imagine sipping a spirit with all the classic characteristics of gin, but also offering subtle notes more commonly attributed to whisky - those of wood, vanilla and candied toffee apples.

The future of craft is bright, there is no end in sight. The important thing at the end of the day is to drink what you enjoy. Explore local craft brands and fall in love with more than the liquid in your glass, but the story behind the brand. There is no bad craft, there is just some craft that is better than others.

YUMMY

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Yummy. Food. Drink. Life