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Issue 4.9 Nov 2018

yummy

Y UCOPY MMY FREE

FOOD. DRINK. LIFE

KEEPING IT COOL SWEET SPOT Jmwai hunts for Salted Caramel treats

SPECIAL GUIDE

ON THE MENU Blogger Jemutai’s foolproof guide to finger foods

BLUEBERRY LOVE Juliet Kennedy shares recipe a Bakewell Yummy.for Food. Drink. Life tart 1


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

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HERE’S NOVEMBER

uys, how is it already November?” How many of you feel like this statement has been on loop these last few weeks? Sigh! Yes, people, it is indeed November! For many, this signifies the last chance. The last chance to do those things you promised yourself you’d do in 2018 and now you’re beating yourself up over it. However, on the other end of the spectrum, many embrace November with open arms as it simply beckons the first act of the festive season. And honestly, having not achieved a single one of my so-called resolutions, I’m on board with the Christmas pre-gamers! I’ll be the first to admit that my initial idea of becoming some kind of supermum following the arrival of my child earlier this year has quickly been replaced with an appreciation for the fact that I am trying my best and sometimes my best involves me coming to work with baby food in my hair! I have no desire to beat myself up over the years happenings nor do I have a desire to waste my festive season away. A healthy balance of reflection and guiltfree indulgence is what I’m after. And yes, it is very likely that I will overindulge at some point but heck when has an extra serving of roast potatoes or glug of gravy ever killed anyone! I literally can’t wait to unapologetically ease my way into the Christmas season and all the trimmings! It’s this very acceptance of the year that’s been that makes me love this time of year (aside from the mince pies and carols in the supermarket, woop!). So many of us start our years off uptight, trying desperately to convince people that we’re on the fast track to change. That we are better off starving ourselves in the pursuit of the ultimate beach bod. And that somehow the person we were the year before was no good, and now a reincarnation of sorts is the only way to enter the new year. But come November and there

Michelle Slater

is this general fizzling away of the pretence, that’s not only comforting but healthy as well because there’s often not that much wrong with us in the first place! So if you couldn’t care less about attaining unrealistic goals before the end of the year and are content with getting warmed up for the festive season then Yummy has your back. The team have taken it upon themselves to rid you of your end of year guilt and inspire you to step out and eat up! Flip through and let us point you in the direction of a few must-try spots and experiences. Our lovely new managing editor, Sanaa Jabeen, takes full advantage of her new position this month and sets out to try a handful of Nairobi’s new foodie experiences on page 22. Our Art of Plating captures some of our cities finest plating on page 28. Then, for you tipple seekers, we give you a quick rundown of some of the best after 5 watering holes on page 46 and columnist Soni Adriance highlights some of the best places to line your belly before a heavy night out on page 43. In addition to this, our recipe section is filled with easy game night snacks courtesy of Sylvia Jemutai and our dessert spotlight focuses on must try salted caramel treats on page 52 in case you needed a nudge in the sweet department. Finally, if you haven’t heard, we pulled off an epic event in Nanyuki with Whitecap Lager. Read all about it on page 33 in our guide to our upcoming White Cap Big Brunch on the 24th and 25th of November. This months magazine has been created with all of us festive season pre-gamers in mind. So take stock, then close your damn laptop and go for a drink, grab a meal with a loved one or host those friends you’ve not made enough time for this year. In short, give yourself permission to take it a little slower and enjoy the onset of festive cheer!

ON THE COVER SHOT BY J. MWAI YUMMY VOL. 4.9 · NOV 2018· PUBLISHED BY EATOUT, ALL RIGHTS RESERVED MANAGING DIRECTOR:

Mikul Shah GENERAL MANAGER:

Michelle Slater MANAGING EDITOR:

Sanaa Mughal STAFF WRITER:

Winnie Wangui CONTRIBUTORS:

Juliet Kennedy, Jmwai, Sylvia Jemutai, Meera Vadgama, Noni Michelle, Anyiko Owoko, Soni Adriance,Josiah Kahiu, DESIGN:

John Njoroge, Brian Siambi DIGITAL TEAM:

Fred Miwthiga, Sylvia Onsoti DISTRIBUTION:

Leroy Buliro SALES, MARKETING & OPERATIONS:

Susan Gathara, Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Joy Wairimu, Vanessa Wanjiku PHOTOGRAPHY:

Peter N’dungu, Karan Khalsa, JMwai, Sylvia Jemutai, Brian Siambi IT:

Erick Kiiya, Asim Mughal SALES INQUIRIES:

0711 22 22 22 EMAIL:

Info@Yummy.co.ke PRINTED BY:

mimzy_slater

Ramco Printing

GENERAL MANAGER

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@YummyAfrica

@YummyMagazineAfrica

/YummyMagazineAfrica


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VOL 4.9 NOV 2018

CONTENTS IN THIS ISSUE

26 40

28

52 FINGER ON THE PULSE 13 22 18 24

New and Events: News Feed New Restaurants: New on the block Anyiko’s List: What’s Hot Kahawa Allstars: Ed Wanaina

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43 FEATURES 28 43 52 40

Art of Plating: Perfect balance Tried & Tasted: Pre-game joints Sweet Spot: Best of both worlds Home Grown: Blueberry love

22 AND MORE.. 35 11 55 46

On the Menu: Tasty starters Yummy Wishlist: November’s list Spotlight: Nanyuki top spots Nightlife: After 5


RADISSON


Y Y U M M Y W I SY HU LMI M ST

NOVEMBER

LIQUID GOLD

Wish list

We love companies who not only make great products but have a social mission at the root of their business. Marula Farm does just that promising high-quality organic food products with a commitment towards recyclable packaging. We recently came across their organic honey, beautifully packaged in convenient recyclable aluminium sachets. These single-use sachets can be used to sweeten drinks or drizzled over your favourite confectionery with their primary customers including restaurants, hotels and tour companies.

Our foodie wishlist has unsurprisingly become one of the teams favourite spaces in the magazine. This is because it provides us with the perfect excuse to try anything food related that we can get our dirty little paws on! This month, a few new items get the Yummy seal of approval and will hopefully get yours too once you try them. Pro-tip, check out our new Instagram account where we’ll be giving away a few of these products every week!

RRP Ksh 25 per sachet, Marula Farm offer wholesale prices to bulk supply contract customers in cartons of 50, 100, 200 and 500 pcs. Place your order via sales@marulafarm. com

MICHELLE SLATER, GENERAL MANAGER

MIX & MATCH My kitchen has seen many plates over the years. I started with plastic (yup, I was that student who refused to spend money on necessities over booze), then hand me downs from my mums collection and finally a very uninspired allin-one value pack. I feel like buying decent plates that you actually really love is one of those things that signifies that you’ve finally entered a new realm of adulting! Carrefour has a wide variety of household items and their plates are a personal fav! My advice, throw out the notion of order and mix and match these pretty patterned plates that will have your kitchen popping! RRP Small plates at Ksh 400 each and the larger plates at Ksh 500 each, available at Carrefour

HEY SUGAR! Like many, my evenings are often wasted away scrolling through Instagram. While babies, cheese and the Kardashians fill an embarrassing amount of my Instagram binge sessions, sometimes I stumble across a new product and last month it was these insanely delicious cookies! Sugar Baked have launched their cookie jars, their flavours include Cranberry Pistachio, Double Chocolate and more which come packaged in a trendy little jar that can be repurposed once you’ve munched your way through the contents. RRP Ksh 400 for a medium jar and 500 for a large jar, place your order via +254798986960

I BATELEUR

If you haven’t sampled at least one of Bateleurs quirky named craft beers yet, then you clearly don’t buckle under peer pressure because everyone has been raving about this local brew for months. And now they’re back with an intriguing coffee ale made from malt, hops and arabica coffee. My editor literally wouldn’t stop banging on about this new brew dubbed Verreaux Eagle Owl. So we ordered a few and did a cheeky little office taste test. The verdict...it tastes like an espresso made sweet love to a beer. That’s my kind of romance! RRP Ksh 220 each, available at Chadarana, Carrefour, Greenspoon and liquor shops

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NEWS FEED

LAMU CULTURAL FESTIVAL Explore Lamu and all it has to offer This historic annual festival has seen an emergence of various celebrations and showcases of different cultural beliefs and traditions amongst people of Lamu. Experience the popular dhow and donkey races, traditional henna painting and competitive bao games all while you reward yourself with much-needed R & R with some sun and sand. Lamu 23rd-25th Nov

TRIBAL CHIC The most fashionable event of the year It is all glitz and glam at the most anticipated fashion event of the year as it returns for its 9th edition. The show aims at recognizing and appreciating fashion both locally and internationally. Local designers get a chance to showcase their talent as well as get inspiration from established designers. Tribe Hotel Sat 8th Dec 2018 Ksh. 6500 advance, Ksh. 7000 at the door

XMAS BOX The boutique Christmas fair is back With Christmas around the corner, Xmas fairs are popping up all over! One of the most famous is the Xmas Box hosted at Marula Manor where the best East African designers will come showcase their best works. Designers you can expect to see are Lulu Kitololo, Annabelle Thom, Suave and more. Marula Manor 23rd to 25th Nov Ksh. 500 Adults, Ksh. 200 kids

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NEWS FEED

DUSIT GREEK FOOD FESTIVAL Opa! The Greek Food Festival is back It’s back! The Greek Food Festival at DusitD2’s Soko restaurant is on for a week where you get to enjoy an authentic Greek food buffet and a shot of Ouzo! Soko Restaurant, DusitD2 16th to 24th Nov

BRUNCH & WHISKY Singleton makes brunch even better Indulge in an unparalleled brunch experience sampling Singleton infused dishes while washing them down with Singleton cocktails. From light breakfast items to heavier lunch options, the brunch experience is available for Ksh 1,500 per person for meals only and Ksh 3,000 inclusive of unlimited cocktails. Brew Bistro Rooftop (Westlands) Every last Saturday of the month 11am - 5pm

MORE NEWS

HASHMI’S COMEBACK

If you have been scouring Nairobi wondering when and where it will reopen, we’ve got good news for you. They have opened up at the Diamond Plaza II shopping mall. We sure can’t wait to get our cravings satisfied with their delicious dishes. @Hashmibbq

CIPRESSI’S NEW SPOT

You can now find this Italian restaurant at 42 School Lane in a bigger space. The talent behind Cipressi’s menu is the Michelin 2 Star Executive Chef, Silvio Morelli, an acclaimed chef with a wealth of experience spanning the globe. @Cipressi

WESTGATE’S POP UP

Westgate Mall in Westlands recently introduced a pop-up market to their new section. Take a walk and enjoy shops such as Republi.ke, Bonk, The Wine Company and more. @WestgatePopUpMarket

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SOCIAL SCENE

10 Years of

Photography by Tintseh & Sannie Sanford

BLANKETS & WINE

Blankets & Wine turned 10 years old on Sunday, November 4th. The day was filled with great music from Sauti Sol and Blinky Bill, exciting food and an ever eager audience ready to celebrate the event that married the urban music scene and fashion culture in Kenya.

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PARK IN


ANYIKO’S LIST

WHAT’S

Hot

This month, Publicist to the stars Anyiko Owoko jets off to the Czech Republic and the Netherlands where she samples the original Hollandaise Sauce and the world’s best Pilsner Beer. She touts KikoRomeo’s latest collection and spills on what she’s currently listening to. WHEN IN AMSTERDAM: GO-TO SPOT If you ever find yourself in Amsterdam, you must visit New Werk Theatre. At the front door, there is a disclaimer that “This is not a theatre”. Interestingly, it’s a former theatre space now turned restaurant and daylight studio. They serve everything homemade and organic. We went there for breakfast and where better to have Eggs Benedict served in Hollandaise sauce than in Holland? New Werk Theatre also has got a brilliant foyer, with high windows and an attic, overlooking the canals of Amsterdam. If you’re lucky the chef can cook you special meals on order because they never have the same menu. WHAT I AM LISTENING TO I’ve been waiting on Blinky Bill’s official debut album “Everyone Is Just Winging It And Other Fly Tales” and it sounds greater than I had anticipated. Now I totally understand why his 2016 Project: “We Cut Keys While You Wait” was an EP, while many of us pretended it was an album. With the new Fly album, Blinky’s Tales finally comes into one in the sense that the album showcases all his three sides of artistry: from his deep voice, production skills to his flair for eclectic sounds. Look out for my album favourites: ‘Atenshan’, ‘Oh Wah’ featuring Petit Noir and Nneka, and ‘Mungu Halali’ (God’s not sleeping on us) featuring Sage, Sarah Mitaru, Wambura Mitaru and Lisa Oduor Noah is my favourite track of the album. From the latter’s message to the genius that I can only equate to Kanye West’s ‘All

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of the Lights’, it still baffles me how one can have all those stars on one track and not even sound crowded. DRINK OF CHOICE I have been drinking Pilsner for a long time. Well, tasting it off my mum’s bottle because she has been drinking Pilsner for as long as I can remember. This was all long before I knew that Pilsner Beers across the globe are named after Pilsen City in the Czech Republic, where the original first Pilsner Beer was brewed over 170 years ago. So when I found myself in the Czech Republic, I had to visit the Pilsner Urquell Brewery to discover the process of making it. Since my return, I am slowly starting to acclimate myself to different types of beers. I am currently enjoying “Bilashaka” and it’s my go-to drink after work. FAVOURITE FASHION ITEM Kenya’s hottest heritage brand KikoRomeo recently showcased at Lagos Fashion Week 2018, for their first time. I loved their 2019 collection consisting of 28 looks, 5 for women and 23 for men. The colours and contrasting textures drew inspiration from the places where the ocean meets sand all around the African continent. They were filled with golden browns to slate greys, accented with dusty beiges and sunshine yellows, with shades of marine blue. My next purchase has to be their signature tie-dyed, batiked and drip painted overalls aka jumpers, that I’ve seen African stars like Blinky Bill and Mr Eazi rocking.


HBR


O T MA YN D A B O U T YUM

TAKING COVER

The chill in the wind and unpredictable rain has got us wondering where the best hideout spots are when you just need to keep warm with some comfort food and pleasant company. In this feature, we hear from a few personalities who fill us in on their favourite spots for just that.

Lynda Nyangweso Lynda Nyangweso is a mom, a Mrs, media personality and a content creator whose favourite pastime is eating. MAMBO ITALIA My ideal Sundays begin with sleeping in and doing nothing, but since I have a toddler, that’s out of the question. My daughter hates quiet Sundays so mine is fun, by force. Our favourite spot is Mambo Italia at Lavington Curve. Not only does it have a play area for Hawi, they also have wine and carbs for momma. But when my husband picks the lunch joint on Sunday, we end up at Spurs. @thatchicklynda

Vincent Ochieng Vincent is a radio personality, lifestyle blogger and stylist making strides in showing how style maketh the man. TALISMAN On Sundays, you’ll find me at The Talisman in Karen. They deliver a dining experience like no other with a menu consisting of highquality food and texture. My signature meal is the Moroccan spice beef and not forgetting their Feta & Coriander Samosa. Most of all, the reason I hold Talisman dear to my heart is because my late best friend and I used to come here for our weekly dates- it’s a place that holds special memories for me. @VinieO

Bright Gameli Bright is the head of cybersecurity service at Internet Solutions Kenya and is the co-founder of AfricaHackOn. ANKOLE GRILL I am a sucker for finding new places to eat! One of my favourite spots is DusitD2 on a chilled day. Ankole grill is another favourite. Their yummy Chilli Mbuzi Fry with Congo Bongo Sauce is a must have. The services are always prompt and general quality never fails me from the time I walk in until I leave. BrightZeed

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NEW ON THE BLOCK

Introducing something new can be tough. In this issue, our new Managing Editor Sanaa takes us through her experience of new players and experiences in the foodie scene.

B

eing the new managing editor at Yummy, I’ve been thinking about people in the same place that I am: people going through the same rush of excitement of something new and the ever present fear of failure. Trying something new is a battle and so for this issue, in an attempt to find some common ground, I decided to explore the new foodie experiences in Nairobi.

NEW KIDS

On The Block Photography by Peter Ndung’u

THE BAZAAR

NEW RESTAURANT- BAZAAR BY KHAZANAH Indian food and I have a problem. I absolutely love it and have grown up eating the best of the best Indian food right at home, with a family of chefs. Safe to say, I am always apprehensive about going to an Indian restaurant. I stumbled onto Bazaar on Instagram, instantly wowed by the pretty decor. It was decided- I was going to check it out. As soon as I entered, I felt like I had walked into a museum dedicated to the art and culture of India. Bazaar is inspired by the bazaars in Delhi, full of colour and quirky items unique to the country. I sat down in awe (and jealousy that I am definitely not this creative) and ordered tiffin chicken and a chicken tikka. Here’s where I tensedwould the food be as good? I needn’t have worried. The food arrived in, what I can only describe as a Bazaar- ish way. The curry was served in an actual tiffin container and to my delight, evoked a sense of home that instantly had me calling up my mother, telling her I missed her. As new restaurants go, Bazaar might just be my favourite. NEW MENU- TIN ROOF Tin Roof Cafe (At the Souk and at Langata Links) has been a favourite ever since I accidentally found it two years ago. If you’re like me, you must be wondering why they would want to change their menu but let me assure you, you’ll be pleasantly surprised. The new menu is smaller than the old one, but is more specialised to the Tin Roof style than before. It’s focused on the quality of ingredients and is inspired by local suppliers such as Brown’s cheese, vegetables from smallholders and bacon from Highlands farm in Nanyuki. Tin Roof’s salads are a signature that they’re keeping, but new to their menu are Pizettes. Yup, pizettes: light and healthy pizzas that go perfectly with your Tin Roof salad. Also new to the menu are sourdough ciabatta sandwiches, and my

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NEW ON THE BLOCK personal favourite, icecream sandwiches for dessert. The great thing about Tin Roof is that they understand wanting to enjoy your food but also wanting to be healthy. With this new menu, I do believe they have found the perfect balance so many of us search for. NEW CONCEPT- G.O.A.T SOCIAL If I have to drive all the way to Kiambu road, it better be worth it. That’s what I tell myself on my way to the elusive G.O.A.T social. Another Instagram find that looks a lot more secretive than I’m used to. With that curiosity in mind, Peter (friend and photographer) and I first get lost, not exactly sure what to look out for. It could be anything, I tell Peter and we start walking up and down the road, seeking our destination. Finally, a man with the most amazing dreadlocks sees our lost faces and tells us that we’ve found the place. He let’s us in to what can only be an art gallery and the man we have met is the one and only Fitsum, the artist extraordinaire. He owns the gallery/ restaurant and his goal is to create a space for creatives to be themselves. “Everyone is the GOAT when they walk in here,” he tells me. GOAT Social is mostly active on the weekends, though that might change soon. It’s a beautiful space that offers you creativity, great food and a great energy, especially when you’re surrounded by books and paintings. NEW EXPERIENCE- MÖVENPICK ‘CHOCOLATE ON THE SALTY SIDE’ Chocolate? Hell yes! Chocolate with food? I’m going to need a minute. I think we’re all a bit confused by what ‘Chocolate on the salty side’ means, but fret no more, I’m here to help. Mövenpick graciously invited me to their Chocolate on the salty side lunch during my second week of work. With my nerves on the fritz and a general fear of meeting new people, I sat down at a table of strangers, about to be fed strange food. But, I really had nothing to worry about. The people were friendly and as confused as I was, but the main event is what I feel has changed my palette forever. Mövenpick’s ‘Chocolate on the salty side’ pairs meals with the right type of chocolate. The meal is an experience, a your- eyes- need- to- be -closed type of experience. Goat cheese with a hint of white chocolate, roasted coffee beans with cherry tomatoes, lamb shank that has been in the oven for 13 hours coated in hazelnut with a surprise of pesto, the chocolate experience is something I have never had before and I truly wish this menu stayed on forever. Keep an eye out for more exciting things they have planned!

TIN ROOF

G.O.A.T SOCIAL

Photograph courtesy of Mövenpick

MÖVENPICK

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KAHAWA ALLSTARS

ED WAINAINA We sit down with this up and coming Kenyan artist who talks to us about his inspiration, goals and more. Tell us a little about yourself I’m an aspiring illustrator and artist. I’ve been doing this since I was seven. I take art very seriously. My late mum invested in art more than anything else, and I’m eternally grateful for that. I was the kid sitting in class drawing instead of playing outside and in high school, I realized I could make money from art (people used to ask me to draw their portraits) and I could finally see a future for myself. What does your creative process look like? I’m inspired by people. People and the stuff that goes on around the world. I always carry a book around with me and when I get home (maybe with a glass of wine) I let my imagination carry on with the rest. Maybe I’ll be watching a show or a movie and I just keep sketching and see where that takes me. What’s your favourite part of the creative process? Going on aeroplane mode and just drawing for hours. Once I’m in the zone, that’s my favorite part. I also love being inspired. I’ll be watching, let’s say, Insecure and that aesthetic just pushes me to explore more. What work are you most proud of? The cafe art I did at The Grind Cafe, Wilson Airport. I’ve gone to the airport twice just to go see it.

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How did that piece of work come about? When I was young, my mum and I used to go to the airport just to go see the planes. We would walk to Java and look at the beautiful artwork. ‘That’s where I want to be’ I would say. She always said I could. She used to tell me three words repeatedly: Dream, desire, vision. Always trust the process, she used to say. Two months ago, a friend called me saying a friend of hers wanted me to do some artwork for their cafe and here I am. I’m keeping the Dream, Desire and Vision going. Who inspires you? So many people. Sarah Waiswa, Lyra Aoko, Mutua Matheka, myself, Sharon Mundia, The Mentalyst and many more. I’m a big fan of photography. What’s that one thing you can’t live without? A clear mind. If you’re doing the art and it’s not depicting what you feel, that’s a problem. How do you overcome creative blocks? Doing fun things and calling up my friends. We meet and talk. I also like going for movies alone or even just simple walks. The small stuff can really help. For me, no man is an island.

What’s your go-to move when you’re in an awkward situation? I bring out playing cards. It breaks the ice immediately. As soon as I pull them out, someone will always come up to me and asks ‘Can we play?’ It’s also a great way to see who’s a sore loser. Advice to other artists? It’s a cliche, but seriously, do what you love. If you’re not getting paid for what you’re doing, would you still do it? Advice to your younger self? Can I ask for a commercial break? Well, I would tell myself to forgive myself for letting people take advantage of me. I would tell my younger self to not let people dim my light. Goals for 2019? Travel, mainly to Bali, Morocco and South Africa. I want to travel with the main goal of meeting other artists like Karabo Poppy. I also want to graduate and grow with more people. More collaboration. Ultimate goals for life? I want to start a school, especially for kids who don’t have access to mentors or the right tools. And, I want to have my own studio one day.


YUMMY

EXPERTLY CRAFTED DELIGHTFULLY SERVED

dormanscoffee @dormans_coffee @dormanscoffee

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CONSCIOUS FOODIE

M

eera is a fitness freak who loves food and looking at the world through rose tinted glasses. She explores trends that she’s fangirling over right now plus helpful tips for those of you seeking to get into a healthier lifestyle! Superfood powders which also double as amazing natural food colour :

Trends that I LOVE

Featuring Meera, also known as @thefitfabfoodie

TURMERIC: I love using turmeric at the slightest hint of a cold coming on. I keep a jar of fresh chopped turmeric in the fridge, preserved in pure lemon juice and salt. MATCHA: Derived from the green tea plant by plucking off only the top couple of tender leaves, Matcha is a vibrant green and adds an enchanted vibe to your food. PITAYA POWDER: My favorite of all because of the shocking pink it adds to food. This pretty powder is good for reducing sugar spikes in your body after eating and for anti aging. MYLK & CHEESE VARIANTS: It’s great to see more options for those that may be suffering from dairy allergies/ intolerances and the mylks range from soy, rice, oat, almond, hazelnut and coconut. Even if you aren’t allergic it makes a great change in taste to switch up your breakfast mylk or the cheese you grate over your pasta. NICECREAM: So simple, so good. Literally all it is is frozen bananas blended in your food processor to create this thick and creamy fluff! My favorite is two frozen bananas, 1 tablespoon of peanut butter, 1 tablespoon of cacao powder and a splash of mylk. Blend in your food processor and voila! Guilt free ice cream in minutes! BOWLS BOWLS BOWLS! One of my favorite trends is adding everything to a bowl and making it a full nourishing meal. Smoothie bowls in the morning, loaded with a tasty fruity smoothie, topped with granola, nuts and seeds and lots of berries. So good, tasty and satisfying! Lunch time Buddha bowls and poke bowls are fun too. AQUAFABA: It’s the liquid that you get in a tin of chickpeas. Reserved and used in place of eggs for many dishes, including cakes and breads and the most wonderful are a vegan meringue. Whisked to form stiff peaks, and baked on a low temperature and you have macaroons without any egg! any egg!

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CONSCIOUS FOODIE

Photography by Meera

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ART OF PLATING

ART OF PLATING We like to be dazzled, by pretty things and food. From our previous issue, our eyes were opened to the magic that is the art of plating and we can’t resist keeping it going. In this months feature, we explore the art of plating from chefs that have found the perfect balance between colour and minimalism.

Photography by Karan Khalsa

Pango Brassiere at The Fairview Hotel, Upperhill

Seared Salmon, burnt baba ganoush, sugar peas, spiced orange leather, green olive consommĂŠ and crispy salmon skin

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ART OF PLATING

Pango Brassiere at The Fairview Hotel, Upperhill

Assiette of Beetroot, leek ash and pistachio crusted chevre, dehydrated beetroot, beetroot carpaccio, beetroot puree and a rye crisp

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YU A RM T MO YF P L A T I N G

The Mirror at Kenrail Towers, Westlands Raspberry parfait and warm red fruit salad

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A R T O F P LYAUTMI N MG Y

The Mirror at Kenrail Towers, Westlands

Beef tenderloin with asparagus, ratatouille and Mexican adobo sauce

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you can now Shop Online for the freshest groceries in town with zucchini greengrocers ltd! 20% off your first order use code: newcustomer at checkout. www.zucchini.co.ke 32

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YUMMY

www.eabl.com

A beer of true distinction. No Added Sugar.

EXCESSIVE ALCOHOL CONSUMPTION IS HARMFUL TO YOUR HEALTH. NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 YEARS.

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WHITE CAP HAS PARTNERED WITH EATOUT TO CREATE A WEEKEND TO RELAX AND UNWIND, AND IT ALL STARTED WITH A TRIP DOWN TO NANYUKI FOR A MEDIA LAUNCH PARTY ON THE 7TH OF NOVEMBER. RESTAURANT MANAGERS FROM SOME OF THE BEST BRUNCH RESTAURANTS IN NAIROBI, INFLUENCERS AND THE WHITE CAP TEAM TOOK A BREATHTAKING HELICOPTER RIDE AROUND THE WHITE CAPS OF MOUNT KENYA THEN INDULGED IN A LAID BACK BRUNCH TO KICK OFF THE WHITE CAP BIG BRUNCH SERIES.

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TOP SPOTS

for Brunch

Wondering what #TheWhiteCapBigBrunch is all about? On the 24th & 25th November, 30 of the top brunch spots in Nairobi will be offering a unique brunch menu and a complimentary White Cap. Here are a few spots to start with and enjoy a cold White Cap!

ARTCAFFE (WESTGATE, THE OVAL, JUNCTION AND MORE) Located in various malls across Nairobi, there’s always bound to be an Artcaffe near you. Artcaffe branches are bright, lightfilled cafés with a fresh, modern and cosy environment. They are known for serving freshly brewed coffees, tea, hearty dishes and a wide selection of desserts and pastries. 0725202020 THE ARBOR (JAMES GICHURU RD, LAVINGTON) The Arbor is a family-friendly space with a large garden and al fresco seating in a cosy environment. Enjoy potato pancakes with bacon and eggs or avocado toast with salmon, feta and eggs in this quaint neighbourhood restaurant. 0729 400291 BALUBA AT MOVENPICK HOTEL & RESIDENCES (MKUNGU CLOSE, WESTLANDS) Live cooking and carving stations await you at this all-day dining restaurant offering a mix of international and local cuisine dishes. The pastry corner offers must-try freshly baked pastries. Wash down your brunch experience with a Whitecap as you enjoy the music from the talented live band. 0709 548000

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NYAMA MAMA (DELTA & CAPITAL CENTRE) Nyama Mama prepares home-style locally inspired cuisine with a modern eclectic twist. Their Sunday brunch features a variety of BBQ signature dishes including Kuku Choma, Mbuzi, Ribs and Salad & Sweet stations. 0207602067


YUMMY PAN ASIAN YAO (GIGIRI) They serve dishes from all over Asia and it’s all unlimited. Brunch with a full feast of sushi, dim sum, hot food stations, cocktails & wine. At Pan Asian Yao, Sundays are for feasting. 0710 887888 PABLO’S AT FOUR POINTS SHERATON HURLINGHAM (HURLINGHAM, ARGWINGS KODHEK RD) Pablo’s features a contemporary styled dining area with both indoor and outdoor seating. The menu is designed to cater to all types of patrons. It encompasses a wide variety of local and international cuisines including pasta, pizzas and burgers. 020 292 7000

URBAN EATERY (DELTA TOWERS WESTLANDS) This vibrant and airy space features stylish décor which enhances the modern, sleek setting. Urban Eatery is a beautiful venue for a meal during the day and lends TALISMAN (KAREN) itself to a swanky evening hangout spot. A favourite of the Nairobi foodie scene, It has a number of vegan, vegetarian and Talisman offers a wide variety of gluten-free options and some items on their delectable options. Taste their sushi flown in fresh from Lamu or go all out normal menu have been repurposed and given a healthy twist. with some Norwegian salmon. Feel 0790 999149 free to splurge on their menu over a cold one. BOHO EATERY (60 NDOVU RD, KAREN, 0705 999997 HARDY) The tranquil setting features the relaxing JADE COFFEE AND TEA HOUSE AT ZEN sound of chirping birds and rustling leaves. GARDEN (SPRING VALLEY) They boast of an extensive vegan and Nothing is more relaxing than having vegetarian menu with non-vegetarian brunch at the serene Zen Garden on a options available. They already serve sunny weekend. The stunning manicured breakfast all day and their ambiance is gardens provide the perfect backdrop for Jade’s relaxed and friendly atmosphere which quite impressive. encourages you to linger even after your meal, 0727 502416 sipping on exotic teas and coffees or cocktails. GOAT SOCIAL (KIAMBU) 0714 744231 Coffee, food and Art has never looked as good as they do in this beautifully decorated space. Whether you’re looking for some creative inspiration or looking for a funky, fresh location for your next brunch experience, a visit to this spot will be worth your while. 0734 716624 LE GRENIER À PAIN (9 RIVERSIDE DRIVE WESTLANDS) This authentic French bakery serves up unforgettable pastries, breads and desserts. It is quiet and airy offering a memorable experience through activities such as build your own croissant. 0799848118

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YUMMY PANARI- BLACK GOLD CAFE (MOMBASA ROAD) Step away from the madness of Mombasa Road and into this cosy cafĂŠ, with its diverse menu and comfortable setting, guaranteed to give you a fulfilling brunch experience. 0711091000

BONHOMIE AT CONCORD HOTEL (31 WANGAPALA RD, PARKLANDS) From the good-natured service professionals to the tantalizing array of contemporary Continental gourmet dishes, Bonhomie features a vibrant, light and airy terrace atmosphere. All guests are sure to feel at home with family and friends as they dine. 0709 466444

TIN ROOF CAFE (THE SOUK & LANGATA LINKS) This tranquil gastro-cafe offers an impressive range of salads, toasted sarnies and healthy sweets. Located away from busy malls in the quiet, green space, Tin Roof provides a simple ambiance where you can pop by and have a fantastic brunch. 0791 638252 JIKO AT THE TRIBE (GIGIRI) Inspired by the open flame grill, the seasonal menu is a tribute to local farmers; paying homage to crisp flavours and fresh, organic ingredients. Jiko provides guests with a real culinary delight with their extensive brunch menu featuringa wide selection of meats as well as homemade breads.Their brunch is available every Sunday from 11am onwards. 0732 186000

BREW BISTRO (FORTIS TOWERS & GALLERIA MALL) Not only can Brew be your local, but their brunch is also one for the books! Affordable and with an impressive menu, Brew is a sure spot for your brunch adventure. Enjoy your drinks with a great view, friendly service and so much more. 0705466836

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RIVER CAFE (KARURA FOREST) What better way to enjoy brunch than after a run at Karura, enjoying a gorgeous view and a serene environment you don’t usually find in Nairobi. Choose from a wide selection of brunch favourites while once in a while being side-eyed by the most adorable dogs. River Cafe is definitely a unique brunch experience. 0725 969891


YUMMY THE NOOK (HURLINGHAM) You never know what to expect at The Nook. With a menu that changes every week, this cosy spot is sure to surprise and delight you. Go with your adventurous friends in the group and enjoy a brunch you probably won’t find anywhere else. 0701 749142

IBIS STYLES (RHAPTA ROAD, WESTLANDS) We call it the Sky Bar for a reason! Enjoy your brunch overlooking the view of Nairobi with a Whitecap in your hand, and great music. Conveniently located, Ibis is a great choice for a brunch near you! 0205147500 0205147500

LAVA LATTE (209 STATE HOUSE RD) This cosy spot just opened a few months ago and is already creating buzz. With an artsy and secluded feel to it, Lava Latte is a spot you can go to enjoy your brunch, whether in a group or alone. 0757119064 MERCADO (KENRAIL TOWERS, WESTLANDS) Take a trip through Mexico with the Mercado one-of-a-kind brunch. With tastes and smells so unique, this is a brunch you won’t easily forget. As a plus point, the space is so beautiful, your Instagram will thank you for it. 0205147500

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YUMMY

8 Ways

to do brunch right

Get There Early there’s nothing worse than going late for brunch on an empty stomach and finding it packed. be the smarter one, grab the prettiest table and enjoy your brunch with no stress

Cab It the white cap big brunch is probably going to be a boozy one, so make sure you’ve got your cab apps ready. drink responsibly

Go In A Group sure, a romantic brunch could be a thing, but we believe that brunch is an experience for friends. grab your crew and make it a special day!

Experiment yes, we know you have your usual that you pick every. single. time. but come on, it’s a special weekend! go outside your Comfort Zone

Let the Sweet & Savoury Combine the best thing about brunch is how it’s a common ground for both. relish in it, it’s one of the few times you can! chicken wings with honey covered pancakes? yes!

Enjoy Your White Cap COMPLETE YOUR BRUNCH WITH AN ICE- COLD WHITE CAP LAGER, PERFECT FOR WASHING DOWN ALL THAT DELICIOUSNESS.

Leave A Review your review will definitely help others figure out where they should go so please, leave a review!

Tip Well brunch can be a crazy time for servers, so show a little appreciation and tip well!

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O N T H EY U MM EN MU Y

On The Menu

Photography by Sylvia Jemutai

WITH SYLVIA JEMUTAI

Sylvia Jemutai is the founder of Dine with Jemutai, a platform for all things food and photography. She cooks, styles and photographs every story. She currently lives in Nairobi and is inspired by the abundance of fresh produce and eateries Kenya has to offer. This month, as we prepare for the holiday season, she indulges us in mouth watering starters that are easy to make, great to look at and definitely a way to up your hosting game. dinewithjemutai

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YU O N MTMHYE M E N U

Tomato and Feta Tarts Prep 10m

Ready In 20min

Pretty much the perfect appetizer or brunch plan. These beautiful tomato and feta tarts are a vegetarian-friendly option for any type of entertaining setup. Packed with flavour in every single bite it’s a great way to make use of ready made puff pastry. At times the idea of making puff pastry from scratch can be a bit daunting. This recipe right here, is a great way to start experimenting with pastry. With a few simple ingredients you’ll have a fancy looking tart in no time made in your own kitchen! INGREDIENTS (MAKES 6 TARTS) • • • • • • • • •

1 Sheet Puff pastry (Lions ready made) 200gms Cherry tomatoes halved 1 Yellow bell pepper chopped Salt & pepper 1 Tbsp Pesto 125gms Fettah Cheese sliced 3 Sprigs Thyme 1 Egg Dry Rub

DIRECTIONS: 1.

2.

3.

4.

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Preheat oven to 200˚C degrees. Unfold the sheet of puff pastry onto a clean working surface and cut into 6 rectangles. Transfer them onto a baking tray then with a small knife, lightly score a border 1/4 inch from edges. Refrigerate for 15 mins Meanwhile, combine tomatoes, yellow bell pepper, olive oil, and thyme, season with salt and pepper. Lightly beat 1 large egg and brush border of each pastry rectangle. Spread ½ tsp pesto on the pastry, staying within the border. Pile the tomato mixture, and some feta cheese slices onto each rectangle. Bake until tarts are golden brown and tomatoes have softened for 15 to 20 mins. Serve immediately and enjoy!

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O N T H EY M UM EN MU Y

Orange Chicken Wings Prep 5m

SUNSHINE TRAVEL MUG BY LULU KITOLOLO STUDIO

Ready In 25min

Lets wing it, shall we. Wings are a great finger food option for any occasion. I personally love a combination of sweet, spicy and savoury so if that sounds good to you, my Baked Sticky Orange wings should be a winner in your books.

Carry the sunshine with you in this ceramic travel mug, featuring a hand-drawn illustration in our signature style. This mug is double walled, so your beverage of choice stays better insulated for longer. The spill resistant lid lets you can sip while on the move.

INGREDIENTS: • •

1kg Chicken Wings 1 Tbsp Ginger garlic paste

Available online at www.etsy.com/shop/ lulukitololo

DRY RUB 1 Tsp White Pepper 3 Tbsp Corn Flour 1 Tbsp Baking Powder 1/2 Tsp Chilli Powder 1 Tsp Coriander Powder 1/2 Tsp Salt

RRP: KES 2,500/-

ORANGE GLAZE Soy Sauce Zest & Juice of 1 Orange 1/2 Tsp Hot Sauce 1 tsp Rice Wine vinegar 1 Tbsp Orange Marmalade 1 Tsp Corn Flour + Water to make a slurry TO GARNISH Sesame seeds Green Onion sliced on the diagonal DIRECTIONS: 1.

2.

3.

4.

5.

Rinse wings and drumettes and pat dry. Transfer to a large bowl, toss with vegetable oil and season with salt, pepper and 1 tbsp ginger garlic paste. In a separate bowl mix together the dry rub ingredients then thoroughly coat each piece of chicken. Place the chicken wings on a lined baking sheet with parchment paper or aluminium foil. Then bake for 25-30 mins at 200˚C rotating half way through. In a small saucepan add the orange glaze ingredients stir and cook for 2 mins. Mix cornflour and water separately then add it to the glaze and cook for a further 3 mins. Transfer the chicken to a bowl then pour over the orange glaze. Tossing to thoroughly coat each piece. Garnish with sesame seeds and chopped spring onion. Serve immediately.

HOP HOUSE LARGER

DOUBLE SHOPPER BAG BY KANGARUI Large tote bag with bright, jamming colors with a simple declaration: TIA. This is Africa. 3 compartments inside, perfect for grocery shopping or to take to the beach. These are available at Westgate “Republi.ke” pop up on the first floor or directly through us hi@kangarui.com/0797106737 Retail Price: 2,500/-

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O N T H EY U MM EN MU Y

Hummus Three Ways Once you make your own you’ll never get store bought again. Hummus is the kind of dip I could literally eat all year round. Perfect for nachos as a dip, sandwiches and wraps. Super easy and fast, you’ll be able to whip up three batches in no time.

ORIGINAL

ROASTED BEET

ROASTED CARROT & BUTTERNUT

Prep 10m

Prep 10m

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

• • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • • •

1 Can Chickpeas 2 Cloves Garlic 1 Tsp Cumin ¼ cup Tahini 2 Tbsp Lemon Juice (1 lemon) ¼ Tsp Salt 2 Tbsp Olive oil 2 Tbsp Water

Ready In 40 min

2 Beetroots (Medium) 1 Can Chickpeas 2 Cloves Garlic 1 Tsp Cumin 1 Tsp Smoked Paprika ¼ cup Tahini 1 Tbsp Balsamic Vinegar 2 Tbsp Lemon Juice (1 lemon) ¼ Tsp Salt 2 Tbsp Olive oil 4 Tbsp Water

Prep 10m

Ready In 40 min

150gms Butternut Squash 1 Carrot 1/2 Tsp Ground Cinnamon 1 Can Chickpeas 2 Cloves Garlic 1 Tsp Cumin 1 Tsp Smoked Paprika ¼ cup Tahini 2 Tbsp Lemon Juice (1 lemon) ¼ Tsp Salt 2 Tbsp Olive oil 4 Tbsp Water

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

1.

1.

1.

2.

3.

4.

5.

Drain and rinse the chickpeas. Reserve a few whole chickpeas for serving. In a food processor combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée. Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil. Drizzle with extra virgin olive oil and garnish with paprika, cumin seeds or a dollop of natural yoghurt. Serve with some warm pitta bread and Enjoy!

2. 3.

4.

5.

6.

Wash and pat dry the beetroot, cut in half and coat with a pinch of salt & black pepper, 1 tsp balsamic vinegar and 1 Tsp olive oil. Wrap in aluminium foil and bake for 40 mins at 200˙C Drain and rinse the chickpeas. In a food processor combine the chickpeas, beetroot, paprika, balsamic vinegar, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée. Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil. Drizzle with extra virgin olive oil and garnish with, cumin seeds or a dollop of natural yoghurt. Serve with some warm pitta bread and enjoy!

2. 3.

4.

5.

6.

Wash and peel the butternut and carrot, cut into chunks then coat with a pinch of salt & black pepper, cumin, cinnamon and olive oil. Wrap in aluminium foil and bake for 40 mins at 200˙C Drain and rinse the chickpeas. In a food processor combine the chickpeas, beetroot, paprika, balsamic vinegar, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée. Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil. Drizzle with extra virgin olive oil and garnish with, cumin seeds or a dollop of natural yoghurt. Serve with some warm pitta bread and enjoy!

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YU H OM MM E YG R O W N

SHE BAKES A BAKEWELL WELL Mother, entrepreneur and all round food lover Juliet Kennedy from @Greenspoon is driven by her quest to find the finest local artisan produce. This month, she turns her focus to home grown blueberries.

Photography by Peter Ndung’u

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H O M E GY R UO MW MN Y

I

t definitely comes with some high expectations doesn’t it? A dessert called Bakewell – you’d better do a good job of it! Bakewell is a traditional English pudding that sits in a deliciously flaky pastry case with a sweet, sticky layer of jam that is covered with an airy frangipane, and in my version, is topped with fresh, locally grown blueberries. It’s a pudding to indulge in at Sunday lunch, when you have no further plans for the day except to put your feet up and read a good book. Last month I donned my farmer Juju boots and headed up country to see farmer Martin Dyer, who runs Frontier Fruit - Kenya’s first blueberry farm – and was inspired to put this recipe together to celebrate the fruit he grows. Grown under greenhouses, and some “en plein air”, Martin’s blueberries were initially for export only, but today he sells a significant volume right here in Nairobi. Blueberries are one of those fruits that a lot of us are unfamiliar with, partly perhaps because they were eye wateringly expensive having been imported from as far away as Peru, and partly because it’s not a fruit that has been widely available. Since none of us know that much, here’s a quick crash course: Native to North America, the blueberry has been domesticated and enjoyed for just over 100 years – thanks to Elizabeth White, daughter of a cranberry grower in New Jersey, who decided to partner with Botanist Frederick Colville to domesticate the fruit. The blueberry prefers acidic soil, and is a fan of the winter snap – a cold spell in which the fruit produces more sugar to stay alive through the chill. Martin seems to have ensured all of these factors are present as he grows these delicious ‘blue dynamo’ fruits on the fertile slopes of Mount Kenya where there’s a nightly cold snap! Chatting to Martin as we wove our way between lines of little blueberry plants happily growing in the plentiful sunshine of the equator, we both agreed that blueberries should be more accessible to Kenyans – “They are such a great little fruit – full of goodness and totally delicious to eat, it seems criminal that not more are being sold on the local market”. So here’s a recipe that will make blueberries more interesting and fun – put them in a tart and you simply can’t go wrong! Bake this Bakewell well and you’ll have friends for life!

2.

3.

RECIPE: THE BAKEWELL TART Pastry 200g flour 2 tbsp icing sugar 100g Brown’s unsalted butter cold 1 large free range egg

4.

FRANGIPANE FILLING • • • • • • • • • •

150g Brown’s unsalted butter at room temperature 75g Fairleigh’s jaggery 75g caster sugar 3 free range eggs, lightly beaten 150g ground almonds 3 tbsp self-raising flour grated zest of one orange 6 tbsp Kampi Kitchen strawberry and tree tomato jam 2 punnets Frontier Fruit blueberries 2 tbsp flaked almonds

TO SERVE Homemade blueberry compote Bio thick Greek Yoghurt 1.

Start with your pastry. Weigh out the flour, cold butter and icing sugar together, and then put in the freezer while you pull out your Magimix (if you are using one) and/ or prepare the other ingredients. Rub or pulse the flour and butter together until

5.

6.

it resembles fine breadcrumbs. Don’t overwork it! Add in the egg slowly and let it come together. Again don’t overwork it, but shape into a flattened circle, wrap in beeswax wrap or cling film and put in the fridge for half an hour. Remove the cold pastry from the fridge and roll out until it’s about the thickness of a 40/- piece. Drape over your buttered flan dish and push into the corners. Prick the bottom with a fork. Cover with greaseproof paper (easier to do if you scrunch it up first) and then pour in uncooked rice or baking beans. Put back into the fridge whilst you turn on and warm up your oven to 180 degrees centigrade. Take it straight from the fridge to the oven and let it cook for 15 minutes. After 15 minutes, remove the greaseproof paper and rice, and allow it to cook for another 5 minutes until the bottom is beautifully golden. Take out and allow to cool whilst you make the frangipane. Beat the butter and sugars together until they are pale and quite fluffy. Add in the eggs slowly and allow them to incorporate completely. Then fold in the ground almonds, orange zest and self-raising flour. Spread your 6 tbsp (or a little more if you’re feeling naughty!) jam over the base of your pastry case. Then dollop the frangipane mixture over the top and spread to the edges. Put the blueberries on top – if you push them down a little they will be covered by the frangipane, or you can leave them just on the surface where they will show up when the tart is fully cooked. Sprinkle over lots of flaked almonds, and put back into the oven for 35 – 40 minutes. Check on it – if the top is looking a little too brown, then put some foil loosely over the top. Whilst it cooks, make a little blueberry compote. Place 60g blueberries + 3 tbsp water and 2 tbsp sugar in a small pan and bring to a simmer for 10 minutes or until thickened. Strain through a sieve and swirl into your Greek Yoghurt. Serve warm with a generous dollop of Greek Yoghurt and Blueberry compote, and a glass of Trumpeter Sauvignon Blanc or Hesketh Bright Young Things Sauvignon Blanc. All ingredients available on www.greenspoon.co.ke.

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YUMMY

TAPAS

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TRIED AND TASTED

Photography by Peter Ndung’u

PRE-GAME

Joints

Food blogger Soni Adriance shares her list of favourite spots to eat before an epic night out.

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TRIED & TASTED

W

elcome to the time of year when your default conversation topics are: the weather, your vocation and the fact that you can’t believe it’s almost end of year. The years’ end comes with some weighty thoughts: what did I accomplish? How have I grown personally/professionally? What do I get my new brother in law for Christmas? It’s also the time of year filled with inexplicable joy and a frivolous approach to money spending. If you’re like me, you probably spend too many Thursdays, Fridays and Saturdays debating what you want to do for dinner before heading for a night out. I’m here to round up some bar and restaurant favourites for dinner and drinks with friends before the big night out. MAMA ROCKS, KILIMANI If you’re planning on broadcasting how much fun you’re having tonight on Instastories for all your friends and followers (or, let’s be honest, your ex) then head to Mama Rocks Kilimani. The brightly coloured restaurant serves as the perfect backdrop to your #OOTD (Outfit Of The Day) and any burger you order will come out of the kitchen hot, fresh and ready for its #FoodPorn moment on your feed. I took the time to eat every single burger on their main menu and a few of their specials (12 out of 14 burgers, you’re welcome) so I could tell you that the absolute must order burger is the S.L.B. (Strong Like Bull). This burger featured as a World Cup special and is now here to stay. It’s the perfect balance of salty, sweet and a little spicy with chorizo sausage, cheese and spicy sundried tomato sauce. Grab a burger and a cocktail or a beer with friends to get any good night started. HAVANA, WESTLANDS When Susan Wong wrote about the food at Havana, did you go? When your friend who lives in Westlands said the food was incredible, did you try it? No? Well, I’m here to remind you that Havana has delicious food. I know you wouldn’t necessarily expect it but go before 11PM and grab a table downstairs. Going to Havana at 7PM for dinner is like returning to your primary school as an adult: you notice a lot of things you didn’t appreciate before. The music isn’t blaring, the service is decent and a lot of people swear by the pork belly. I, however, would grab a pasta (gotta line the stomach, right?) and a seat by the window so you can watch the world go by.

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GIPSY’S, WESTLANDS I rediscovered the food at Gipsy during the Nairobi Pizza Festival a couple years back and remembered eating some great meals there during the 2014 World Cup. Their thin crust cheesy pizzas and fiery hot chicken wings are a great meal to share before a night out. With five service bars and plenty of screens, this is a great place to start your night if there’s some early football matches on. Much like Havana, Gipsy gets a late night crowd so be sure to come early and enjoy the food and some drinks before a night out. ROAD HOUSE, DENNIS PRITT There comes a time in every young adults life where there starts to be some overlap in the places you frequent with older generation family members. Road House might just be one of those places. It’s the kind of spot you never know who you’ll run into because the food and laid back charm appeals to everyone. At Road House, patience is the name of the game, especially if you order their famous Maji Maji. Wait times can take up to an hour but it is worth it. Play a couple rounds of pool with some cold beers and catch up on the news that’s on the TV behind the bar while you wait for your food. Come hungry, order a lot and try to push through the food coma and on to a night out. I’m always a fan of the chicken wet fry, Maji Maji and mbuzi choma, with mukimo, ugali, veg and kachumbari as sides. Like I said, come hungry. KENGELES, LAVINGTON Kengeles is a local in Lavington and has a loyal fanbase. To those who religiously go to Kengeles on a Friday night, wait staff know their names and often their order too. This familiarity can be felt even with first time goers. Kengeles feels like a barbeque in your neighbour’s, backyard except it has a better wine selection and you don’t need to constantly tell the chef how good their food is. In the early evenings, the soft murmur of friends catching up and Supersport on the TV will be the backdrop to your meal and lull you into a sense of comfort. The bar food here is good, order a meat platter to share or some Kengeles Buffalo Wings. The chicken shawarma drips with the sweet deliciousness of fatty chicken skin. Whatever you choose to order, make sure you get a side of fries either to share or for yourself. They’re addictive in the best way.


TRIED & TASTED

KENGELES

HONOURABLE MENTIONS: BREW BISTRO WESTLANDS With arguably one of the most popular happy hours in town, I can’t put a pre-game list together and not include Brew Bistro. The Westlands location has expansive views of the city and if you go a little earlier in the night you can get a table and some good food before your night out.

MAMA ROCKS

THE TAVERN I apologise in advance to anyone whose local is The Tavern. The best- kept secret is out. The Tavern is a restaurant inside Kings Post, set amongst coastal architecture reminiscent of Lamu. Climb several flights of stairs for a great rooftop patio, affordable drinks and delicious food (the wings are surprisingly good). Although the speakers seem to always play DJ sets from Ultra (or something like it), it works. I don’t know how, but it does. NEWS CAFE News Cafe is another restaurant with a popular happy hour (Enjoy their ginormous cocktails at special prices from 5PM to 7PM). Plus, they recently revamped their food menu. This is an easy solution for a group of friends.

GIPSY’S

soni.side.up

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NIGHT LIFE

AFTER 5

F

inding a spot to chill and unwind after work isn’t easy. Questions like ‘Will I meet my boss here?’ or ‘Am I dressed to impress?’ plague your mind and who needs that noise? It’s time to put your mind at ease! Our Yummy team spent their after work hours (how convenient) looking for the top ‘After 5’ spots in Nairobi and our picks for quick bites and drinks will make the decision making a whole lot easier! MERCADO Nestled in the centre of Westlands at Kenrail towers, Mercado is a haven for those looking for exquisite cocktails with a kick and a true Mexican experience. The bartender Alejandro and the head Chef Raul partner up to make your experience comforting and worth every penny. It doesn’t hurt that they both have a great sense of humour and are willing to try fire tricks just for a laugh. If you’re looking for a moderately quiet spot with a lot of heart, Mercado is it. NEWS CAFE News Cafe (located at Karen hardy, Rosslyn Riviera, Sarit Centre and Adlife Plaza) is the home of outrageous cocktails with names like Mexican blow job and Side Kick. With their branches conveniently located, this is the perfect spot for your pre- game: polite with a twist. While you try to forget about the terrible day you had, we can guarantee the not-so-easy-on-the-alcohol cocktails and music will do the job of making your day better.

SAPPE

Photography by Peter Ndung’u

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SAPPE If we had to spell hidden gem, it would be Sappe. Under the radar and no nonsensethat’s what it embodies. Chill out at Sappe with a cold beer, watching a game on the TV with a beautiful sunset view that no one really expects. Sappe is definitely a local favourite we’ll be going to over and over again. CHARLIE’S BISTRO Is it possible to be quaint when describing a huge space as well? We’re not sure but that’s what Charlie’s Bistro does. A bistro in the middle of town, convenient for everyone working in town with comfort food and a space that removes you from the hustle of our city centre and creates a serene but vibrant environment. With an upstairs and downstairs bar, it’s cocktail season all day long (We won’t tell anyone)!


NIGHT LIFE

HONORABLE MENTIONS: TAPAS - WESTGATE Their sangria is a fan favourite and the restaurant is particularly nice on Thursdays with their Spanish band.

CHARLIE’S BISTRO

K1 Everyone knows K1 is a fan favourite. The familiar setting, welcoming crowd and vibrant energy makes it a great choice for after work drinks.

NEWS CAFE

OKOLEA Located in Donholm, Okolea is a no homely bar with amazing choma and drinks that won’t break your wallet.

MERCADO

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WINE PICKS

1. RISCAL 2017 RISCAL 1860 TEMPRANILLO

1

Savoury with a dark, rich colour. Good ripeness and even a touch of vanilla and coffee on the nose. Round in the mouth and fruity. The wine is textured with a mediumlong finish on the palate and is good for everyday drinking. Available at The Wine Company www.twc-africa.com Price: Ksh 1,700 (750ml) 2. SOPHIE LE ROSE 2017

This 100% pinot noir rosé is fresh and vibrant. It has hints of strawberries and cranberries with a small note of spice and is ideal for those afternoon picnics. On the palate, it has a delicate finish of candied fruit.

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Available directly from under the influence Email lynette@undertheinfluence.Co.Za or Call 0743795276 Price: ksh 1,560 (750ml) 3. STEENBERG 1682 CHARDONNAY MCC

This 100% chardonnay south african sparkling wine has flavours of toasted pastries, lemon cordial and pistachios. With a smooth and fairly lingering finish of dried herbs, it is lively on the palate with a crisp acid finish.

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Available directly from under the influence Email lynette@undertheinfluence.Co.Za or Call 0743795276 Price: ksh 2,084 (750ml) 4. MARQUÉS DE RISCAL SAUVIGNON BLANC 2017

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This wine has a pale yellow colour with greenish glints. A complex nose with hints of fresh grass with slight minerality. A nose of abundant fresh fruit such as citrus fruits, pineapple or melon. Available at The Wine Company www.twc-africa.com Price: Ksh 2,000 (750ml) 5. DUCHESSA LIA MOSCATO D’ASTI 2017

This aromatic and floral wine is light, fresh, fruity and easy drinking is the name of the game here. Slightly fizzy and sweet, enjoy it with pastries, a fruit platter or cheese. Available at Monty’s (Sarit Centre) FB: @MontysKenya Price: Ksh 1,600

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Photo by Brian Siambi

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WINE CORNER

ASK A WINO What is terrior?

SPRING SIPPING

Our in-house oenologist, Josiah Kahiu, explores the ideal wines for our spring season, or at least, the closest thing we have to it.

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or those who try to follow the conventional yearly seasons, it’s time to ask what to drink this spring. As a prelude to the hot festive season, I explore what wines are a good appetizer to the full-bodied reds with earthy tones and mulled wines that seem out of place for the hot African Christmas period. Weather permitting (and thankfully it has), there is something to be said about enjoying a fresh spring afternoon with a glass of light refreshing wine. For many of us, a rosé or a crisp sauvignon blanc is the first thing that comes to mind when searching for an ideal spring wine, even though copious amounts have probably been consumed throughout the year. To get wine lovers to try something new, here are different wines that I will be drinking before the Christmas season starts. One style of wine that divides people’s opinions is a dry riesling. Some love it, others don’t. Despite this, there is no denying that it is an ideal spring wine due to its crisp, fresh flavour and moderately low levels of alcohol, making it perfect for spring sipping. If you’re not a fan of the sweetness associated with this wine, try an Alsace riesling and if it’s the typical kerosene flavours that your palate does not like, stick to the younger rieslings. It is also a fantastic pairing for Asian food. For those who appreciate something sparkling especially for brunch or lazy picnics, prosecco is the way to go. This easily drinkable sparkling wine from Northern Italy is softer

and rounder than champagne. It pairs well with fresh fruit and can be drank in copious amounts when transformed into a mimosa. On the red side of things, a young Pinot Noir is ideal. I stress the word young due to their bright, intense fruit forward notes such as raspberry rather than the funky earthy tones you get from the classic burgundy style Pinot. A good California style Pinot fits perfectly although be sure to check the alcohol content. For a more refreshing effect, chilling it slightly works wonders. To cap off this small list, one wine that epitomises this season for me is a Lambrusco. This sparkling wine is one of the most underrated in the market. When people think of Lambrusco, people often associate it with that cheap wine that sometimes tastes like soda. This may have been the case 40 years ago, but styles are changing. For an easy relaxed drink that offers fantastic value and pairing abilities, Lambrusco is an ideal choice. Try a lightly dry (secco) more acidic style, especially the Lambrusco di Sorbara. It may just turn out to be the wine that has your friends asking what that red sparkling wine is! Check out my wine picks for this Spring that should help you get ahead of the curve and prepare for the festive season ahead. Spring is a season for discovery, so try to put that unexpected bottle in your shopping basket. It may be your great discovery for the year!

Firstly, it’s not just a term coined to make understanding wine complicated. It means ‘a sense of place’. If wine was a person, terroir is all the factors that influence the upbringing and make that person unique. For wine, these factors include the climate, soils and the terrain in which the wine is grown. It’s all the factors that influence the development and characteristics of a wine. Generally, there are four factors that influence terroir - climate, soil, terrain and tradition. When it comes to climate, wines can be split into two categories: cool and warm climate wines. Warm climate wines tend to have higher sugar content and therefore more alcohol than cooler climate wines. When it comes to soil, there are different soil types that are used to grow wine. Most of the soil types will have an effect on the taste of wine. As for terrain, the altitude that a wine is grown at has a major influence on the taste of the wine. Other factors that influence terrain are physical factors such as mountains, water bodies and the plants grown in the region. Think of tasting a rich and fruity malbec grown in the high hills of Mendoza compared to the more plush and delicate French malbec. The last factor that influences terroir is the traditions and winemaking practices of the region. In areas where wine has been produced for years, the traditions of the area can influence the style of wine. The topic of terroir is the easiest way to start an argument in the wine world, but remember, good wines are born from carefully selected sites, good vineyard management and skilful winemakers. KnifeWine

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MAN ABOUT TOWN

I’M NOT HERE

I

The November lull affects all of us, even Jackson Biko. How does one come out of the little pocket that is ‘waiting for December’? We don’t know and we don’t think he does either.

was in New Jersey a few weeks ago, holed up in an Airbnb in a city called Bayonne, a 20-minute train ride from New York. I was sharing a house with a strange Latino couple who took to waking up at 2:00am to cook. The first night I heard clanging of utensils, I got out of my room and padded barefoot to the kitchen, gathering my towel around my nakedness. I’m very dark. And I have a bushy beard. Naturally, I startled them. I startled them because they perhaps didn’t know there was another guest who had checked in while they were away. “Oh, I’m sorry,” the man said holding down an onion he was in the process of slicing on the chopping board. “Did we wake you up?” “No,” I said with as much sarcasm as I could muster. “I’m only sleep walking.” I then went into the washroom and peed as loudly as I could to make a point. What point, I don’t know. The street I was staying in was lined with trees of wonderful orangelike leaves that had started falling off the branches in preparation for winter. Nobody swept them away (because Americans were indoors busy watching either the midterm election campaigns or Netflix), so the whole street was a kaleidoscope of oranges and

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browns. Colour leapt at you like an excited dog. I wanted to scoop the leaves with my palms and drink them. At night, way after midnight, as I walked back to my Airbnb from the nearby train station, hands thrust deep in my jacket, head bowed against the cold wind, trodding under the streetlights, my shadow bent at the torso like a muppet shredded by a naughty dog, past the porches with flattering American flags and the rows of cars parked along the streets. The wind blew these leaves furiously curling them in the air in a swirling ballet of orange. Winter was coming. While the trees of New Jersey were getting ready for winter, my body has been reminding me of our own version of winter back here. Our winter is the winter of the festive seasons. A time of merrymaking and drinking, of leaving the house at 2:00pm and coming back at 2:00am. A time of spending half the morning lazing in bed, legs intertwined with a lover’s or the mind curled around a book. I might not have leaves falling off me but my brain is getting smaller. I can feel it shrink. Sometimes when I stir awake at night I can hear a small sound in my head, like a faint squishy sound of my brain reducing its surface area to volume ratio. This is not surprising as we are getting

into a euphoric period of excesses and dumb decisions. A period where I spend carelessly with no regard to reason or sense. As if January with its bills and angst and hangovers will never get here. At this time I stop running or going to the gym and start eating anything and everything. My mind also shrivels a tad. Ideas escape through my ears slowly like steam from a kettle. I have no interest to write. I smell the beach and sunset and sand and a whisky cocktail in a long ball. I hear laughter and clinking of glasses and someone saying, “Let go of my keys you pimp, I can drive.” This article has been long overdue- it’s a result of this period, this moment. My environment is also changing. I have already started seeing Christmas trees in malls. I heard a jingle the other day in a supermarket. A jingle in November, for chrissake. I don’t feel like waking up. I want to laze in bed and read a book. I drive slowly to the office. I let my phone ring for a while hoping that the person will change their mind and hang up. I want to leave the office early and go sit in my favourite section of my bar and drink a whisky and chat with a stranger. I’m shutting down. Join me. But leave your car at home. You pimp.


SWEET SPOT

BEST OF

Both Worlds

This month, blogger J.mwai showcases her findings for the best Salted Caramel desserts and treats that made her swoon. J.mwai

Photography by J.Mwai

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SWEET SPOT

SALTED CARAMEL TART - LE GRENIER À PAIN Since opening its doors, the ornately set Le Grenier à Pain has quickly gained a reputation for being the home of delectable French pastry. Their salted caramel tart is a tale of sheer goodness. Director, Myra Kivuvani lets me in on a secret or two as to why this dessert remains the most pleasant surprise to their diners. The shell of the tart is an amazing Almond Sablé cookie that holds in the gooey filling. Just the right dash of ‘Fleur de Sel’ (French sea salt) is what Pastry Chef Agnes Ooko adds on her caramel mixture to give it the perfect seasoning and taste. My indulgence on this day was garnished by perfectly toasted walnuts. Depending on what’s in season; assorted berries, mini macaroons or even pecan nuts can be a choice for garnishing. SALTED CARAMEL CAKE - ARTCAFFE OVAL Artcaffe Oval is one of my favourite hangout spots. It’s hard not to love that fresh ambiance that is nearly as tasteful as their ‘to-die-for’ delicacies. Everyone who knows me is aware that my adoration for sponge cakes will one day be sang about; and Artcaffe is home to a sinfully awesome salted caramel cake. The layered caramel cake comes with salted caramel toffee and a touch of dark chocolate. Don’t be fooled by the ‘salty’... this is just to intricately enhance the depth and complexity of the various flavours in the cake. SALTED CARAMEL ICE CREAM - DELIA’S ALL NATURAL ICE CREAM It’s enticing enough that all the flavours of Delia’s All Natural Ice Cream are made from scratch using locally sourced produce. Proprietor, Delia Brown tells me that Delia’s salted caramel ice cream is their most popular flavour and from the way the ice cream dazzles my palate, it is definitely mine too. They uniquely whip up their caramel sauce from scratch, add sea salt and blend it into their vanilla ice cream. Ingredients used include milk, cream, sugar, eggs, salt and acacia tree gum. CARAMEL FRAPPÉ - JAVA HOUSE Back in the day, a gentleman called Dimitris Vakondios accidentally discovered Frappé; an iced blended coffee beverage topped with ice cream. So when I sit down with my mug of delish Java Caramel Frappé, I feel like the foodie in me is rightfully paying homage to this lad. Java’s smooth and rich Frappé menu also includes Coffee Latte, Coffee Vanilla and Mocha Frappé. The caramel frappe boasts a rich caramel flavour with coffee, blended with ice and a generous topping of whipped cream. Yummy. Food. Drink. Life

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SPOTLIGHT

SPOTLIGHT NANYUKI

Noni Michelle is a restaurant entrepreneur running the 3 aunties in Nanyuki. She’s living her latest foodie adventure in Nanyuki where she shares her top spots to eat!

SOAMES, NANYUKI SOAMES HOTEL If you’re looking for the quintessential Nanyuki experience, Soames is the place to be. It in every way epitomizes the getaway experience. The food is a major plus courtesy of celebrated Chef James Dennis, who works with the best ingredients from the Laikipia region. My favourite dishes here are the Risotto of the Season and the Burguret Pork Chops served with seasoned creamy mash potatoes. Dessert is an absolute must and my go-to is the sinful Sticky Toffee Pudding. Kitchen open Monday-Sunday 6am-till 10pm. MLIMA VIEW You’ll find this gem right off the NyeriNanyuki highway. Owned by a Kenyan/ German couple, the food here is all about Kenyan flavours and the interior decor will transport you to a local Inn somewhere in rural Germany. The Nyama Choma here beats anything I’ve had anywhere in Kenya. Add a local beer or your favourite whiskey to cap it off. Open Monday-Sunday 7am-till late

HARAMBEE PIZZA I always get happy when I think about this place. All the love I have for pizza is manifested at this spot. It’s a non-profit restaurant whose proceeds go into teaching ordinary Kenyans vocational skills. The setup is a traditional pizza oven under a simple mabati structure in town. It’s a great place to meet up with a group of friends and munch on endless pizzas. Don’t forget to ask for a bottle of their homemade limoncello. Open Saturdays 1pm-4pm. 3 AUNTIES Located in the heart of Nanyuki town, 3 Aunties is one of the cosiest spots you’ll come across for miles. We offer the heartiest Kenyan meals inspired by my aunties. Pork is an absolute crowd favorite here that is sourced from the organic Burguret Farm. Our Breakfast Bacon Frittata, Wet/Dry Fry Pork, Bacon Fries and Pork Burgers are all so full of flavour! It’s also the perfect place for a chat over Ksh 50 chai with pork samosas. Open Monday-Saturday 7am to 8pm

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DRINK UP

A QUICK GUIDE TO CRAFT BEERS

Our go to drinks expert Josiah Kahiu gives us the breakdown to understanding the world of craft beers.

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o you fancy yourself a beer lover? I do, thanks to the world of craft beer! Gone are the days when our choice of beer was fairly limited, the world of beer has never been as vibrant as it is now. Craft beers are increasingly being produced with the flavours and aromas that one would normally associate with wine. So to help comprehend the craft beer world, here is a quick starter guide: PALE ALES AND INDIAN PALE ALES (IPA) These are probably the most recognisable beers in the craft beer market. Beers in this category tend to be hop-forward. Pale ale can be viewed as an all encompassing term to describe beers that are generally light to copper in colour, and bitter. Pale ales have been produced since the 1700’s in England, but modern day American versions have different flavour profiles compared to their earlier ancestors. English ales tend to have more herbal and spicy notes while American ales (which are more associated with the new breed of craft beers) are more aromatic and fruity. IPA’s are similar to pale ales but tend to have a higher alcohol and hops content making them slightly more bitter than pale ales. IPA is the most popular style of craft beer in the world today. Pale ales and IPA’s are great with a wide range of foods from hearty pies to the stronger spicy foods like curries. WHEAT BEERS Many of the beers you will drink in your lifetime are made from 100% malt but an increasing amount of craft beers are being made with wheat (generally about 4060% wheat). The result of using wheat is a crisp, clean beer with a lighter, brighter

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color. Another consequence of using the lighter wheat instead of malt is that the main aromas generally come from the yeast or any spices added. The two main wheat beers to remember are the German weissbier (or hefeweizens) which have flavours of banana and cloves and the Belgian witbiers that have more coriander and orange aromas. Ideal food pairing for these are lighter foods such as salads and seafood.

PILSNERS & LAGERS Although they can be traditionally associated with more conventional mass brewing, craft versions generally use no corn and malted barley. Light in body, these beers are crisp, clean and do not linger on the palate often leaving you with a slight spice and floral aroma. Great with lighter foods such as chicken, these beers are a great way to get rid of that beer thirst.

“THE MALTS”: AMBERS, REDS, BROWNS & STOUTS As the name suggests, malt is the predominant factor in this category. Reds and Ambers are an easy introduction into the craft beer world for the newcomer. The caramel and toffee flavours of the reds and ambers coupled with a slight sweetness create an approachable range of beers for easy drinking. The stouts on the other hand are more heavy bodied, deep brown in colour with heavy notes of coffee and cocoa. This range of beers are great for barbecued meats and spicy foods.

There are many other styles of beer that have not been mentioned in this startup list but nonetheless a good way to start your exciting beer journey. The key thing to remember is that when you pour your first bottle of craft beer - drink it from a clear glass and enjoy the wide range of colours and aromas that make it so similar to another drink I adore, wine! If you’re looking to try craft beers, explore Bateleur Brewery, Sierra Lounge and Brew Bistro. They’re sure to give you a wide range to tickle and intrigue your tastebuds!


WILD CARD

Last minute RUSH

Haven’t done most of your 2018 resolutions? Don’t worry! We’ve got a few last minute suggestions of things you can do that will get you at least halfway there.

1. “I WANTED TO GET A TATTOO” Hey, we all chicken out at some point. Here’s a last minute solution for you: Nembo Body Art are having a pop up at The Polka Dot gallery. You can get your tattoo done by the amazing Shafoux or if that scares you, they’re also doing temporary tattoos. Visit them on IG @ Nembo_bodyart

2. “I WANTED TO READ MORE” Six weeks to the end of the year? It’s not too late. To up your reading, check out Poop Fiction (Yup). It gives you four options of stories suited to your time such as Tiny (1- 2 minutes long) to Long (stories over 4 minutes read time). By the end of the year, you can easily brag that you’ve read over 20 stories! But if you’d rather feel what you’re reading, comics are also great quick reads! Visit Between The Lines bookshop at Village Market and browse through their vast collection.

3. “I WANTED TO EAT HEALTHIER” The mother of all resolutions. Here’s a shortcut no one will judge you for: Give Boho Eatery, the clean eating restaurant, a go! Their menu will have you feeling better about yourself in no time.

4. “I WANTED TO TRAVEL” Thank God for AirBnB! Local travelling just got so much better and cheaper. You have a few weekends to go, why not book a weekend away close by? Or better yet, give Nomad Magazine a quick read and see the top spots for local travel!

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5. “I WANTED TO MAKE A MARK” This one you definitely still have time for. Check out @Vitabuvyetu online and be inspired to help get kids educated. You can pledge your birthday, volunteer or even buy one of their awesome pins for support.


EATOUT DISCOUNTS

10 %

20 %

OFF

OFF

Spring Valley Oven Spring Valley Shopping center Lower Kabete rd / Shanzu rd junction

15%

The Shack Opposite T Mall, Magharibi Place, Mai Mahiu Rd

10%

OFF

OFF

Best Western Plus Meridian The Meridian Hotel Building, Murang’a Road

10%

10%

OFF

OFF

The Steak Out 102 Manyani Road,Lavington,

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Five Senses Restaurant 2nd Floor Galana Plaza, off Galana Road

Ankole Grill Senteu Plaza, junction of Galana & Lenana Rd


EATOUT DISCOUNTS

20 %

20 %

OFF

OFF

City Lodge Hotel Off Limuru Road, Two Rivers Mall, Runda

10%

Cipressi 42 School Lane, Westlands

10%

OFF

OFF

La Dolce Vita The Meridian Hotel Building, Murang’a Road

10%

Try Something Amazing

Debonairs Pizza 27 Muindi Mbingu Street, Waiyaki Way Total ABC Ngong Road Uchumi Hyper

10%

OFF

OFF

The Concord Hotel & Suites 31, Wangapala Road

Olpul Steak House River Front, Ground Floor Two Rivers Mall, Limuru Road


YUMMY

1st - 2nd december 2018 at

22 COCKTAILS

WORLD-CLASS MIXOLOGY EXPERIENCES A SELECTION OF TROPICAL FRUIT PLATTERS, DELICIOUS BITINGS, DELICACY SWEETS

EARLY BIRD: KSH1,500 ADVANCE TICKETS: KSH2,000 VIP MASTERCLASS: KSH4,000 * ADVANCE TICKETS ONLY TICKETS: WWW.TICKETSASA.COM TICKETS@NAIROBICOCKTAILFESTIVAL.COM/ 0791 389 7 71 STRICTLY 18+

BOMBAY SAPPHIRE QUEEN VIC CREST DARK BLUE – CMYK

dt dobie cfao group

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Yummy 47: Keeping It Cool  
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