Yummy 59: The Ultimate Christmas Guide

YUMMY

Issue 5 .12 Dec / Jan

FREE COPY

FOOD. DRINK. LIFE

The Ultimate

Holiday Season Guide CHRISTMAS COOKING Recipes from 3 chefs that are perfect for your Xmas day

IT’S ALL ABOUT THE PARTY From hosting tips to where to party

YOUR PERFECT GIFT GUIDE Holiday gifts that are perfect for your loved ones Yummy. Food. Drink. Life

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GIVE ONE OF A KIND THIS FESTIVE SEASON

WGS

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NEW YEAR’S EVE BALL Tuesday 31 December, 2019

TIMELESS ELEGANCE Wrap up the year with elegance and style.

WELCOME RECEPTION

Enjoy Gold Bubbly and canapes complete with Violin performance at the Lobby.

6:30pm to 8:00pm

The unforgettable night includes: Lavish 6-cuisine buffet dinner.

Free flow of selected wines, premium beverages, soft drinks Bubbly toast at Midnight to usher in the New Year Entertainment: Live Band, Belly Dancer performances.

A Chance to win two nights for two at the following luxury Kempinski properties;

JAVA

• Villa Rosa Kempinski, Nairobi • Olare Mara Kempinski, Masai Mara • Kempinski Seychelles Resort, Seychelles • Emerald Palace Kempinski, Dubai • Royal Maxim Palace Cairo, Egypt • Kempinski Hotel Soma Bay, Egypt • San Clemente Palace Kempinski Venice, Italy • Kempinski Hotel Aqaba Red Sea, Jordan A chance to win 6 months couple’s Gym Membership at Villa Rosa Kempinski Health & Fitness Centre Kshs 15,000 Per Person

Timeless Elegance Dinner Inclusive of New Year’s Day Brunch: Kshs 20,020 Per Person Dinner | 8:00pm to 12:00am Brunch | 12:30pm to 4:30pm

Pay via MPESA, Till Number: 244419 Recepient Name: VRK BANQUETING

TO MAKE A RESERVATION: Call: +254 703 049 000, Email: dining.villarosa@kempinski.com Yummy. Food. Drink. Life

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5:12 DEC / JAN YUMMY VOL.5.12 PUBLISHED BY EATOUT ALL RIGHTS RESERVED

CONTENTS IN THIS ISSUE

24

AND MORE...

20 28 24 16

On the Menu: Traditional recipes On the Menu: Fancy recipes On the Menu: Simple recipes Feature: Gift guide

39

FINGER ON THE PULSE 11 14 39 37

News & Events: News Feed New Experiences: Xmas treats Lazy Cook: Post Xmas meals Dormans Corner: Take a break

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FEATURES 47 44 35 18

Nightlife: Events not to miss Feature: Throwing a party Yummy Fiction: Xmas table Feature: Tips for a greener Xmas

30 @YummyAfrica

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@YummyMagazineAfrica

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/YummyMagazineAfrica

EDITOR’S NOTE

Family,

friends & food

I

feel like I’ve waited all year for the Holiday season, so much so that meal plans and shopping started way earlier than I care to admit. Christmas for my family hasn’t always been a thing. We’re Muslims so that basically means most of the holiday time we spent sleeping in and playing cards.

I’ve always been wistful for Christmas though… All those Home Alone movies and Grinch stories

really took a toll on me and I spent a lot of time wishing for a traditional holiday with family, gifts and

sanaajabeen

tall tales of Santa Claus dropping by for cookies.

This wishful thinking has only gotten worse as the years have gone by but finally, I can do something about it. Christmas, I feel, is something universal now. A time for people to come together, let go the year that passed and hope towards a better future. Families cooking together, the usual drama with so many family members cooped up together and the presents, all this makes December the best time of the year (Second to October, but I’m biased).

At Yummy, we’ve been feeling the festive spirit for a while now and hopefully, you’ll see it all come together in this new issue. We have 3 different types of On The Menu with recipes provided by amazing people, a gift guide that does all the work for you and even recipes for the slump after Christmas! We also have guest features from special people who have their own unique take on the holidays such as Akinyi Adongo’s top tips for planning a party as well as Nelly from Green Thing sharing her ways to have a more eco- friendly Xmas.

But other than this issue, another thing that we’ve been working on is our 2020 Recipe Calendar in partnership with Greenspoon. Like our last one, this one is full of amazing recipes that will make every month in 2020 better!

2019 was an amazing year for Yummy but like most of you, we’re excited about the new year and the things it’s sure to bring. In the meantime, your Ultimate Holiday Guide is here and we’re so excited we get to spend this time with you in our own Yummy way!

Sanaa Mughal Managing Editor

MANAGING DIRECTOR: Mikul Shah GM YUMMY MEDIA: Joy Wairimu MANAGING EDITOR: Sanaa Mughal STAFF WRITER: Lucy

ON THE COVERHOLIDAY SEASON GUIDE Shot by Namuks Cover shot from Zen Garden

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Munene CONTRIBUTORS: Juliet Kennedy, Jasmine Macharia, Akinyi Adongo, Andrea Oyuela, Gesare Nelly, Willie Gichora, Payal Radia, Shivani Radia, Kook Food PHOTOGRAPHY: Namuks, Kenyan library, Gilbert Kiprotich DESIGN: John Njoroge, Brian Siambi DIGITAL TEAM: Fred Mwithiga, Anthony Mbugua, Faith Kanja, Abraham Kiptanui SALES, MARKETING & OPERATIONS: Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel, Wambui Maina, Ekta Patel, Ruth Wairimu IT: Erick Kiiya SALES INQUIRIES: 0726 097 486 EMAIL: info@Yummy.co.ke PRINTED BY: Ramco Printing

YUMMY

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wines

&

spirits

make your holiday special with

MEERLUST RUBICON avail able at sixt y three wines and spirits

DELIVERIES AVAILABLE

0700636363 / 0737636363 new muthaiga shopping mall, thigiri ridge road.

24th December Jazz on Christmas Eve

Enjoy a 3 course Mediterranean menu and a complimentary glass of bubbly accompanied by the rhythms of our Jazz band at Mezze on the Deck from 6:30pm-10:00pm.

25th December Christmas Day

Savor mouthwatering brunch with free flowing sangrias while listening to the revitalizing tunes by our live band at Pablos Restaurant from 11:00 am - 4:00 pm.

Fantastic range of kids’ activities.

31st December Groove into the new year!

Enjoy our extravagant buffet with live cooking stations as you sip on our vintage house wines while listening to the classic subtle tunes of our Balladeer at Pablos Restaurant from 6:30 pm - 10:00 pm Ksh. 3,000 per person | Ksh. 5,000 per couple (Children under 5 complimentary) * Kids menu also available.

For more information contact us on 0722 292 700 * Terms and conditions apply

NEWS FEED

FOODIECITY FESTIVAL NANYUKI

A Fun Feast!

The festive season should catch you at this street food festival experiencing Mt Kenya’s diverse cuisine culture. The fun doesn’t just stop at the food because there’ll be live music performances from Tetu Shani, Fena Gitu, Murfy’s fLaw as well as DJ mixes. Instafoodie contests, Karao-Cake, treasure and more will also make this a worthwhile experience.

Nanyuki Airstrip 21st December

CHRISTMAS BBQ

Christmas on the Tamarind Dhow

Share the festive spirit with your loved one with Tamarinds fantastic Xmas BBQ on the Dhow. Make it a merry one this season with their sumptuous 3 course lunch menu over the beautiful sea and great company. There will also be a live band and a DJ on board to keep you entertained.

Ksh. 4500 per person 25th December

THE ENCHANTED GARDEN New Years at Radisson Blu

Experience the excitement of the festive season like never before as you wander through the mystical forest with a Tanqueray Gin fusion in hand. The lobby and Humidor Lounge will transform into a captivating wonderland as you enjoy a boutique menu and drinks.

Ksh. 12,000 per person 31st December

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NEWS FEED

JAVA HOUSE IS BRAND OF THE YEAR Award-winning coffee

Coffee house chain Java House was feted as the brand of the year in the coffee and food chain category. This was at the World Branding Awards at an event held in Kensington Palace, UK. Java House was awarded alongside brands like Heinz and Spotify. The World Branding Awards recognizes leading brands across the globe for their achievements.

BATELEUR BREWERY BRINGS HOME THE GOLD Beer Brilliance

Bateleur Brewery received 3 Gold medals and 2 Bronze medals at this year’s European Beer Challenge. Bateleur Brewery went up against 1,000 samples from 38 countries.

The Tandala, Honey Badger Blondie, Bila Shaka and Dirty Hairy were the beers from the brand that won.

MORE NEWS

DARI RESTAURANT’S NEW MENU

HAANDI’S ROLLS & BOWLS AT WESTGATE

MULUNDA IS GLENFIDDICH’S NEW AMBASSADOR

The picturesque restaurant that played host to the incredible Nairobi Cocktail Festival now has a new a la carte menu. From a Kenyan breakfast option, an Indian corner with delectable Indian dishes, fish burgers and desserts such as lemongrass brulee, this is the place to be.

Haandi Group has opened Rolls & Bowls at the Westgate Pop-up market for those looking for a quick, yet yummy servings before going in for a movie or when shopping. Expect lots of Schezwan fish, Chicken Cashewnut Singhoi, Golden Fried Prawns and more.

Mulunda Kombo, popularly known as Chef Mulunda, is the new local brand ambassador of premium whiskey brand, Glenfiddich.

From playing rugby, to making Michelin-star worthy dishes, Chef Mulunda will definitely push Glenfiddich in the country to new heights.

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Win! a Family Holiday to Santorini, Greece A Brand New Upright Piano, a Rado Florence Diamond Watch and a Family Holiday to Voi Wildlife Lodge.

Simply shop for KSH 1,000 or more at any outlet in Westgate Shopping Mall and stand a chance to win this and so much more….

VILLAGE MARKET CENTRE | GIGIRI P: (254) 757 130 061 @THELOCALGRILLKENYA

yummy RECIPE CALENDAR

FREE COPY

tickets available on etickets.co.ke

H.DHAMI coming this 28th December Alongside

DJ RISHI & PRITAM ON THE DHOL Music policy

bhangra, bollywood, RnB, Afro, dance music Kenrail Towers, North Terrace, Westlands Road, Nairobi For more infomation on packages and bookings: M: 0707 567 567 | E: sales.bd@thegoodearthgroup.com

Chickpea Curry

Drink Pairing Hesketh Small Parcels Clare Valley Riesling

WITH AGVENTURE KENYA

OUT NOW

follow us on instagram @ yummymagazineafrica to get yours

R E S TA U R A N T R O U N D - U P

It’s beginning to

look like

Christmas

Gingerbread cookies at Fully Baked Fully Baked’s festive offers will include ready-to-make Gingerbread cookies plus Christmas Hampers, a sweet and classy collaboration with The East India Company and Uva wines. They will also have a Christmas Lucky Dip where diners who spend above Ksh 2,000 choose a free gift and the 12 Days of Christmas where

Yule logs at Sankara

social media fans answer simple Christmas related questions on each of the 12 days to get gifts.

It’s not Christmas without rich, glorious Yule logs. The Artisan Bakery at Sankara will be offering their Yule log cakes that are perfect for a Christmas dessert. Their range of logs includes Yuzu and Coconut, Rubis Mousse, Chocolate Hazelnut and Vanilla Salted Butter Caramel. The price of the logs starts at Ksh. 5,000.

Xmas coffees at Zen Garden Tis the season to spoil yourself in rich, chocolatey goodness in a cup! At Zen Garden, they’re offering Burnt Orange & Cinnamon lattes, Toasted Marshmallow hot chocolate, Butterscotch frappe and Coconut mocha coffees at Ksh. 450. If you want soy and almond milk instead, they’ve got it!

Festive drinks at Tiramisu Hot drinks make any Christmas special.

Tiramisu Bakery has stepped up their Xmas game and will be offering warm drinks that are perfect to have with cookies or cake.

They will be serving Gingerbread Lattes, Pumpkin Spiced Lattes, Peppermint White Hot Chocolate and Gingerbread Cappuccinos.

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ORIGINALLY FRUIT

c h ec k u s o u t at w w w. k e n ya n o r i g i n a l s . c o . k e Available at: The Alchemist, Bao box, Carrefour, Chandarana, Shoprite, Village market, Blue door, Village supermarket, K1 klubhouse, Nyama mama, Big five breweries, Jumia & Jumia Party

EAT, DRINK & BE MERRY This Christmas at Zen Garden

Salad Bar (v) Green Feast, Asian Slaw, Kachumbari & Cucumber Relish Freshly Baked Pizzas (v) & (nv) Margherita, Garden, Roast Chicken & Salami The Chippery Peri Peri & Classic (v) Sushi Bar On Ice (v) & (nv) Indulge in our freshly made Sushi & Maki Rolls

Noodle Bar Asian noodles with lots of toppings

Slow Cooked Wild Herb Spatchcock Chicken Crispy Pork Belly & Crackling The Zen Grill Spiced Korean Lamb Chops Tumeric Fish with dill & spring onions BBQ Pork Ribs Thai Beef Skewers Chargrilled Chipolatas Lemon & Chili Corn (v)

Zen Xmas Menu 4500PP (Kids 4-11yrs – ½ price) Dumpling Bar Green Sum (v) Chicken Gyoza Pork Wontons Vegetarian Selection (v) Thai Spring Rolls Spicy Paneer Wraps Sticky Tofu Off The Wok Schewuan Chicken Heavenly Beef Seasonal Greens (v) Chan Han Rice (v)

Bookings Required – info@zengarden.co.ke

Gelato Bar & Desserts Assorted ice creams, waffle cones, sprinkles & toppings Mini Cupcakes Salted Caramel Tarts Fresh Fruit On Ice Chocolate Brownies Kids Can Play Cupcake Making, Arts & Crafts, Bouncy Castle, Face Painting & Treasure Hunt

Y YUIDE GU I FMTM G

The Yummy

Gift Guide Before we eat and make merry we must shop for those things that will go under our Christmas trees.

If you missed the Black Friday sales then fear not, we’re here to help you figure out what to get your loved ones this festive season. From hampers and cheese to jackets and mugs, there’s something for every last minute shopper.

Greenspoon Hamper

GreenSpoon has collaborated with The White Elephant Trading Co. to bring us these gorgeous hampers - which are originally Balinese temple offering baskets. Available in 4 colourways and 3 sizes, start by choosing your basket and then fill it with lots of yummy goodies that the recipient will love! www.greenspoon.co.ke Prices from: Ksh. 2,500

Brown’s Christmas Tree Cheese Board

There’s no Christmas without an amazing cheese platter from Brown’s. Their cheeseboard is available from December 6th from the Village Market shop. It’s Ksh. 2,500 Cheese Board and Ksh. 3,000 Cheese Board with crackers (get a second box of crackers free). To order call 0724 925 754 , pick it up at the shop or get it delivered (at extra cost).

Sprinkle your Christmas with HealthyU

Healthy U will have a Build-Your-Own Granola station at their Village Market, Sarit Centre and Yaya Centre branches. You can mix anything you would like from the bulk bins and pair it with a mason jar. It’s great a great Christmas gift for friends and family.

Available from December 6th – 31st. The price will vary on what you put in your mix.

Kangarui

Kangarui is the go-to place for artsy and quirky items that will make homes stand out. Whether as a gift for a friend or for yourself, their new mugs are the ideal gift.

These mugs are colourful, funny and easy to get. Each mug goes for Ksh. 1,700, 2 for Ksh. 3,000 or 3 for Ksh. 4,000. You

can order them through their Instagram @Kangarui.

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Y G I F T YGUUMI M DE

Java House

The perfect gifts to give to your loved ones this festive period and they’ll forever be grateful with the Java Festive Hampers!

Java has 3 hampers that they will be selling starting from Ksh. 1,760. This particular hamper has 1 Java ceramic mug, 1 pack of Java cookies and one 1 EA blend coffee pack.

Spoons

The best thing about these hampers is that you can pick what you want in them, suited to the personality of the receiver. At Spoons, if you want sweet or savoury treats, they’ve got it. All you need to do is DM them on Instagram @SpoonsKenya or call them on 0702095431. This particular hamper goes for Ksh. 2,980

Conkrete Roses

GreenThing

Their hand-painted denim jackets are the

Here’s to a greener 2020! These GreenThing

foundation of Conkrete Roses as they were

metal straws are reusable, metallic and

the first product they started with. Each

available in multiple colours. They have

jacket is available for customization and

straws ideal for juice and for drinks with

therefore is tailored to the buyer. The jackets

thicker consistency like smoothies and

usually start at Ksh. 5,500 for women and

milkshakes. They can be bought from

Ksh. 6,000 Ksh for men but might increase

Langata Link Shops, Shamba Cafe, Herbivore

in price depending on the detail and paint

Garden Center, World’s Loudest Library and

required for each design. You can contact

an official Coast distributor (Aaron Issar).

them through Instagram or Facebook to

Prices start from 150KES depending colour, length and size.

order and design your jacket.

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Y MTMUYR E FU EA

5 Tips for a Greener

Festive Season Written and photographed by Andrea Oyuela oyueats

T

his is the time of year when we look back on the year to list our accomplishments and get those New Year’s resolutions ready. For me, this year left me with a renewed sense of purpose about the need to take climate action (thank you Greta Thunberg!), leading to a few simple changes in lifestyle.

The festive season can make it hard to maintain an eco-friendly lifestyle—especially with all the feasting and merrymaking.

Fortunately, there are many tricks to make that special dinner more sustainable.

Celebrate this year’s achievements, our health and that of our planet by using these five tips to prepare a greener holiday feast that is just as merry, delicious and Instagrammable.

PLAN AHEAD

When planning your festive dinner, choose a menu that is friendly to the environment.

Look at what is available seasonally and locally before selecting the recipes. This will save you a shopping headache and ensure you get a final product that is fresher, tastier and with fewer food miles (the distance food travels from farm to table).

You can also plan portions to calculate how much you need and prevent over shopping

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LEAVE THE WASTE

As if prepping a big dinner isn’t timeconsuming enough already. Save yourself some time and don’t peel your vegetables.

Just give them a good scrub and remember: everyone loves a rustic look.

When shopping, try to source supplies from local markets and businesses. Buying from large stores often means that your food will be wrapped in layers of wasteful packaging and come from thousands of kilometres away.

PARDON A PIG

It is widely agreed that eating meat has a large environmental footprint, so why not try releasing your inner herbivore this season?

Not only is it better for the planet but it’s also a great opportunity to save a bit of cash for that extra-boozy eggnog and make vegetables an eye-catching centrepiece at the dinner table. I mean, have you googled Hasselback butternut squash, stuffed peppers or whole roasted cauliflower?

EMBRACE THE LEFTOVERS

Let’s face it, leftovers are the best part of the holiday season. They put our creativity—and laziness—to the test for days after the feast.

Have some leftover fruit and opened wine bottles? Make a refreshing sangria. Too

many roasted vegetables? Turn them into a hearty pasta dish or a salad. Extra potatoes?

No problem, make potato croquettes.

If dealing with leftovers is overwhelming, then encourage your friends to bring a takeaway container and share in that holiday spirit.

DECK THE TABLES

Lovely food needs a table setting that is just as good. Sadly, conventional decorations may contain non-reusable materials such as plastic and artificial textiles. Fortunately for us in Kenya, natural and everyday objects are easy to come by—and look a lot better.

Combinations of herbs, flowers and whole spices can make great table arrangements, while reused jars and candles create a cosy and intimate dining atmosphere.

For the much-anticipated gift exchange, think of using recyclable packaging and DIY decorations. I’m a huge fan of reusing brown paper bags to wrap gifts. Tied with some natural twine and topped with cinnamon sticks or shelled nuts, this combo makes for a stylish, modern (and cost-effective) gift wrap that is bound to keep you merrymaking until daybreak.

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Y O UNM TMHYE M E N U

CLASSIC ROAST TURKEY WITH TRAY BAKE STUFFING INGREDIENTS • 7kg turkey • Salt & pepper • Olive oil • A handful of herbs if you have them.

METHOD 1. Make sure your turkey is thoroughly defrosted (this can take a few days in the fridge). Heat the oven to about 250°C. Remove any giblets from the turkey. Rub the outside of the turkey with olive oil, salt and pepper, and make sure all of it is nicely lubricated with oil.

2. Push a handful of herbs into the cavity. Place in the oven for 2 – 2.5 hours. It’s done when the internal temp (in the thickest part of both the thigh and breast) is 75°C. Make certain they are both at temp. Sometimes the thighs take a bit longer. If you don’t have a thermometer, the best way to test is to push a skewer into these parts of the bird and watch the juices that come out. If it’s clear, the bird is ready. If there’s blood, leave it in for a little longer. When done, remove from oven. Cover completely with foil, and let rest 30-45 minutes before carving.

STUFFING INGREDIENTS • 4 large onions • 60ml sherry or marsala • 100ml water • Salt & pepper • Half a loaf of sourdough bread, blitzed into breadcrumbs • Thyme, oregano and sage leaves • 120g pitted olives METHOD 1. Heat the oven to 200°C. Slice the onions into thick rounds, and lay on a baking tray. Pour in the sherry and water, and give it a good grind of pepper and some salt. Cover with foil and bake in the oven for 60 – 90 minutes or until the onions are soft.

2. Take the foil off and cook for another 15 minutes. Then add in the breadcrumbs, herbs and olives, and scatter on top of the onions.

Cook or another 20 minutes or so, or until golden. Serve with your turkey and trimmings.

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This is amazing, because I’ve always believed you need about two days and a team of elves to make a Christmas turkey, but in my panic to have it ready for Bill (the photographer) and Sanaa, I discovered that whacking the heat up and sending a little prayer up can mean you have a perfectly cooked bird in just a few hours.

UM MU Y O N T H EY M EN

AUSTRALIAN CHRISTMAS PUDDING This is really my Mum’s contribution because when I think of Christmas, I think of her, and I think of Australian Christmas Pudding.

Makes 15-20 servings INGREDIENTS • 55g raisins or sultanas • 55g Glace cherries chopped • 55g chopped nuts, walnuts, macadamias, etc • 2 tbsp strong black coffee • 110g dark (70%) chocolate • 55g icing sugar • 1 tsp ground cinnamon • 1-pint double cream • 2 egg whites stiffly beaten

Keeping it

Traditional Recipes by Juliet Kennedy Photography by Kenyan Library

METHOD 1. Put raisins, cherries, nuts and coffee liqueur into a jar. Cover tightly and leave overnight in a cool place to soak. The liquid should then have been absorbed.

2. Melt the chocolate in a bain-marie. Sift together the sugar and cinnamon. Whisk the cream in a large bowl, gradually adding the sugar mixture. When cream stands in peaks, fold in chocolate, stiffly beaten egg whites, fruit and nuts. Pour into 3-pint plastic pudding basin or bombe mould. Cover and freeze overnight.

3. When ready to serve, wrap a small towel which has been dipped in boiling water and wrung out, around the basin for a few moments to loosen the pudding. Slide onto a wet plate and decorate with holly. Serve immediately.

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Cloudy Bay

Cloudy Bay

Pinot Noir

Sauvignon Blanc

This wine is the red essence of Malborough. It is richly fruited with a mineral finish with high acidity and subtle fruit aromas. It’s feminine and fragrant with a soft palate with chalky tannins.

Available in selected stores across Kenya such as Carrefours and Haven.

A 100% Sauvignon Blanc that is complex yet approachable. This wine is pleasing to beginners and compelling to experts. It is fresh, vibrant and filled with aromatics.

The wine is bright and balanced between tropical herbaceous aromas.

Available in selected stores across Kenya such as Carrefours and Haven.

F E AT U R E

I will have mine wrapped in

Paper & Fruit Written by Gesare Nelly from Green Thing

5.

1.

3.

2.

C

hristmas is a joyful time, a time to get together to catch up with family, share and feel love, mostly by sharing gifts. It’s that time when most of the gift wrapping that is used in Kenya is either plastic or a material that will never be recycled or reused. This gift wrapping is used once and never again.

This is especially damaging because all the plastic that has been produced is still in the landfill, in our water bodies, being consumed by animals or slowly releasing microplastic into our earth’s resources. This makes Christmas one of the most wasteful months of the year.

It’s the first Christmas for Green Thing

4.

Kenya, a plastic-free online shop providing sustainable essentials and our main priority this Christmas is to have packaging that has little to zero carbon footprint using food waste, cotton rope and paper packaging.

The largest chunk of food waste in Kenya ends up in the landfill. This wastage has economic, social, and environmental costs.

The solution to food waste is composting or drying them for organic gift packaging as we have done with our grapefruits. This way we give a new life to presumable waste.

Our approach towards packaging is to imitate nature. There is no waste in nature, there are only different resources in different phases of their life cycle. They can either

6. be upcycled into a new item or decomposed to add nutrients to the soil. All the organic packing that we are experimenting with at Green Thing Kenya can be locally sourced, such as: Dried fruits either in the sun or oven can be great plastic-free Christmas tree décor in addition to beautiful seeds like the baobab, jacaranda and even avocado seeds.

Avocados peels and seeds make one of the best natural fabric dyes. It gives a beautiful pink.

So for this Christmas, try to be conscious and give paper and organic processes a try for your gift wrappings and Christmas decor!

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Y O UNM TMHYE M E N U

ROAST LEG OF LAMB WITH BAKED DILL POTATOES

FOR THE LAMB: • 1 kg leg of lamb • 3 large onions • Fresh rosemary • Fresh thyme • 3 tablespoons soy sauce • 3 tablespoons honey • 3 tablespoons olive/ vegetable oil • 6 cloves of garlic • 1 teaspoon black pepper • Salt to taste FOR THE POTATOES: • 1 kg of potatoes • Fresh dill • Olive/ vegetable oil • Salt to taste • 4 minced cloves of garlic METHOD 1. Preheat your oven to 180°C. Line oven tray with foil paper and grease lightly with oil. Cut up onions in big chunks and lay on the greased tray. Season with pepper and salt and mix together. Wash and dry the sprigs of thyme and rosemary. Remove the leaves and mix together. Trim off the fat from the leg of lamb and pat dry with a kitchen tissue. Cut slits on top of the leg. Season with salt and pepper.

2. Place the leg on top of the onions. Cut the cloves of garlic into halves and hide in the slits. Spread the fresh herbs all over and under the lamb.

Cook in the oven for 15 minutes on each side.

Then cover with foil to cook well inside to your desired liking for another 15-25 minutes.

Remove the foil and brush with mix honey, soy and oil mix. Return to oven and grill for another 10 minutes. Onions will soak up all the juices from lamb so remember to turn them around so that they don’t burn as well.

Once ready remove and leave to rest for 15 minutes.

3. Peel and cut potatoes in large chunks. Line a tray with foil paper grease well with oil then spread the potatoes all over. Mix in chopped dill, grated garlic and a bit of oil. Season with salt. Bake in the oven for 25 minutes or until crispy on the outside and cooked well on the inside.

4. Serve leg of lamb with potatoes on a platter.

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Keeping it

Simple Recipes by Cooking with Jaz Photography by Namuks

UM MU Y O N T H EY M EN

CHOC CHIP BANANA BREAD

INGREDIENTS • 2 large ripe bananas • 1 ½ cups of self-raising flour • 2 eggs • 4 tablespoons butter • ¼ cup of vegetable oil • ½ cup of chocolate chips • ¼ cup of sugar • 1 tablespoon vanilla essence METHOD 1. Start by preheating oven to 180°C. Peel and smash bananas with a fork in a small bowl. Set aside. Beat eggs then add sugar and softened butter. Follow by adding oil and flour in bits.

The mixture will be sticky at this point.

2. Add in mashed bananas which will loosen up the mixture. No need for milk or any liquid in this batter. (Butter is for flavour and oil will help make the cake extra moist.)

3. Mix in vanilla essence and choc chips. Follow by putting batter in a greased loaf tin to bake at 180 degrees for 30 minutes, then at 170 degrees for 10 minutes.

4. Remove and put on a rack to cool down.

Serve with your favourite cup of tea/ coffee.

COCONUT PUMPKIN SOUP

INGREDIENTS • 1 onion • 1 butternut • 1 sweet potato • 3 large potatoes • 1 tablespoon chicken masala • 1 tablespoon curry powder • ½ cup coconut cream • 3 cloves garlic • Pinch of black pepper • Salt to taste • 1 teaspoon nutmeg 1. Start by peeling and chopping the butternut and potatoes in large chunks. Cut onions in big chunks as well. Heat oil in a pot and add onions to cook. Add the spices then follow by adding potatoes and butternut.

2. Season with pepper and salt and cover with water. Put a lid on and cook for 25 minutes.

3. Add garlic and coconut cream and cook for another 5 minutes. Blend and put in the same pot to cook for a few minutes before serving.

Check if the soup needs more salt then remove from heat.

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SMALL WORLD

Yummy goes to

Small World

If you’re looking for a place to spend the weekend, not too far away, with great drinks, food and rooms, Small World is it.

Clearly, a diamond in the Athi River rough.

U

sually, when we’re on a road trip, the destination is a lot further, a lot more traffic and definitely not in Athi River.

But when the Yummy team got an invite to experience the Small World Country Club for ourselves, a little staycation was impossible to resist. About an hours drive from Nairobi (when the traffic isn’t horrid), we found ourselves in the most unexpected place to spend the night. From the outside looking in, it doesn’t look like much.

Then we were led to the rooms and we finally realized what we had driven down for. A beautiful building that was clearly inspired

by Swahili architecture. Their rooms are a dream with a 5-star bathroom, four-poster beds and lamp lighting that looks like it belongs in a movie. This was the start of our short holiday and it began right. Resisting the urge to stay in the rooms, we went in search for some drinks and a place to enjoy the dwindling sunshine.

We were led to the pool and the bar- the spot where we would be spending most of our evening at.

The Small World pool is exactly what every pool should be - perfect for families, friends and couples. In some corners, they’ve got pool beds that are inside the pool AND a swing! And in the other corner, a pool bar that is on the same level as the pool which also has submerged stools. It was basically a chill-out haven and we made it just in time for happy hour. Their happy hour offer included two for one mojitos and long island iced teas, and for families, they also have kids playing section that is guaranteed to keep the kiddos busy. The

evening went on, with tons of laughter and drinks.

When dinner time arrived, the symphony of meals from Chef Chris Barret was not what we expected. It started with a Salt Baked Beetroot with Curd, Parsley and Hazelnuts, Fresh Rosemary Bread, Cauliflower Steak and Roasted Pumpkin Soup. The highlight though was the fresh pizza that Chef Chris invited us to make for ourselves at their Pizza Corner which is equipped with a clay oven. As a team, we all made the weirdest combination of pizzas while Chef Chris talked us through the Small World farm and the organic vegetables that the toppings were made from, such as the yellow tomato sauce and chillies. After the pizza bonanza, the long-awaited dessert appeared in the form of a Mango Frangipane Tart that took our breath away. The tart was like no other; soft on the inside, crunchy on the out. Sweet but not overwhelmingly so and it reminded almost all of us of home. The food at Small World was a delightful experience, made even more so by Chef Chris who took the time to talk through every dish and tell us how he carefully curated the menu. There are not a lot of places out there that have a menu like Small World. Even at their breakfast buffet, the pancakes and hash browns stole the show and made the morning even better.

The rooms were blissfully perfect to sleep in and the showers hot, with the right amount of pressure. The whole experience at Small World was amazing and we left there happier than before, already making plans to come back.

Yummy. Food. Drink. Life

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Y O UNM TMHYE M E N U

Making it Fancy with Payal, Shivani and Kook Food

3

1

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2

UE MN MU Y O N T H E YM

1. KOOK’S MINI PAVLOVAS WITH LEMON CURD & BRANDIED BLACKBERRIES

INGREDIENTS PAVLOVA • 4 egg whites • Pinch of salt • ¼ cold water • 1 cup icing sugar, sifted twice • 1 teaspoon apple cider vinegar • 1 teaspoon vanilla extract • 1 tablespoon cornflour LEMON CURD • ¼ cup lemon juice, freshly squeezed • ¾ cup icing sugar • 3 egg yolks • 4 tablespoons salted butter, melted (but not hot) BRANDIED BLACKBERRIES • 2 cups blackberries • ¼ cup cognac/brandy • ½ cup caster sugar ASSEMBLY • Whipped cream • Fresh mint and blackberries • Icing sugar to dust METHOD 1. Pavlova: Preheat oven to 150°C and line a baking sheet with parchment paper.

Draw 6 x 3-inch circles. Whip the egg white and the salt to medium peaks. Add water slowly whilst continuing to whip on a low speed. Sift in the sugar and increase to a high speed to whip eggs to stiff peaks.

Fold in the apple cider vinegar, vanilla and cornflour gently. Dollop mixture onto the circles on the parchment paper and using a spatula smooth over edges to create a balllike shape. Bake for 15 minutes. Reduce heat to 140°C and bake for a further 20 minutes. Lastly, reduce to 130°C and bake for 30 minutes. Turn off the oven but leave pavlovas in the oven for 2-3 hours.

2. Lemon curd: Over a double boiler, whisk together all ingredients and stir until it starts to thicken and coat the back of a spoon. Set aside.

Brandied berries: In a small pan, heat brandy, berries & sugar over medium heat.

Cook, stirring until brandy has reduced.

Assembly: Using the back of a spoon, gently make an indent in each of the pavlovas. Fill with 1 tablespoon whipped cream, followed by some lemon curd. Top with brandied berries, a few mint leaves & fresh berries.

2. SHIV’S CHRISTMAS CRACK

3. P’S DUCK PARCELS

Saltine crackers layered with caramel and chocolate. A sweet, salty, crunchy holiday treat.

Prep Time: 15 minutes Cooking Time: 40 minutes Servings: 10-15 pieces

I recommend cooling this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you “crack” the candy. Freeze for 20 minutes before serving.

INGREDIENTS • 2-3 medium-sized duck breasts • 1 packet filo pastry • 1 white onion – finely chopped • A handful of coriander - chopped • A handful of beansprouts • 1 tablespoon – grated ginger • 1 tablespoon – grated garlic • Chilli flakes • 2 tablespoons vegetable oil

INGREDIENTS • 28 to 30 saltine crackers (about one sleeve, enough to line your tray) • 220g packed dark brown sugar • 225g unsalted butter • 1/4 teaspoon Himalayan salt • 280g dark or white chocolate METHOD 1. Preheat the oven to 200°C. Line your whole tray and edges with baking paper.

Line the saltine crackers in a single layer on the bottom.

2. Add the brown sugar, butter and salt in a medium-sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, just until the mixture comes to a boil and starts to darken.

3. Pour the caramel over the saltine crackers. Spread evenly to coat the crackers.

5. Bake for 5 minutes. The caramel will be hot and bubbly.

6. Meanwhile, melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals, stirring between each cook time, until the chocolate has melted.

7. Once the crackers are done baking, remove from oven and allow to cool for 1 minute. Then pour the melted chocolate and spread evenly over the crackers.

8. Add your toppings.

9. Let the crackers cool to room temperature then move to the refrigerator and cool overnight.

10. Crack’ to any size before serving.

MARINADE • Marinade • 1 stick cinnamon • 1 teaspoon coriander seeds • 1 teaspoon black peppercorns • 2 pieces star anise • 2 cups chicken stock • 2 sprigs coriander • Salt to taste METHOD 1. Cook duck breasts in the marination stock for 30 minutes.

2. Once cooked, allow to cool. Then chop into very small pieces.

3. Heat a wok, add oil and onions, garlic, ginger and then stir in the duck meat.

Season with salt, pepper and chilli Once the duck is cooked through, add the beansprouts, coriander and toss gently.

4. Allow cooling, and then wrap with filo pastry into triangle pieces.

5. These beauties can be baked or fried.

Styling | Payal Shooting | Shivani & KOOK

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BROWN’S FOOD CO

Meringue with Nectarine & Mint Compote with Pomegranate

MERINGUE

• 8 egg whites • A pinch of salt • 1 1/2 cups icing sugar, sifted twice • 1 tablespoon cornflour • 1 tablespoon apple cider vinegar WHIPPED VANILLA CREAM

• 115ml double cream • 100g Delia’s vanilla bean ice cream • 85g Brown’s Cheese cream cheese • 2 tablespoons icing sugar • Pomegranate arils NECTARINE & MINT COMPOTE

• 5 nectarines, chopped into small pieces • 1/2 lemon juice • 1/4 cup brown sugar • Fresh mint leaves

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GARNISH

• Nectarines, sliced • Pomegranate arils • Icing sugar • Fresh mint leaves 1. Meringue: Preheat your oven to 165 degrees Celsius and line a baking sheet with parchment paper. Whip the egg white and the salt to medium peaks. Sift in the sugar and whip the egg whites on high speed. Fold in the apple cider vinegar and cornflour gently, the mixture should be light and glossy. Spoon meringue on the parchment paper and using a spatula spread and smooth. Bake for 20 minutes.

Remove from heat and allow to cool completely. Once cool, cover with a kitchen towel until required.

2. Nectarine & Mint Compote: Place all ingredients in a pan over medium heat and allow to simmer and reduce for about 15 – 20 minutes. Allow to cool completely.

3. Whipped Vanilla Cream: Whip all ingredients together except the pomegranate arils and refrigerate until use.

4. Assembly: Lay the meringue down on a clean kitchen towel and spread the whipped vanilla cream leaving a few centimetres around the border of the meringue. Spoon cooled compote over and sprinkle pomegranate arils. Begin to roll gently from the shorter side, using the towel to help and transfer on to a serving platter. Garnish and serve!

Y WUI M NM E YP I C K S

Summer Wines 10 Must-Have with Oaks and Corks Wines for Christmas Selecting wines to gift your loved ones and enjoy during this festive season shouldn’t be a daunting task. We’ve done the heavy lifting for you by selecting 10 of the best South African must have wines this Christmas.

1

ALTO CABERNET SAUVIGNON,

2

2015

DURBANVILLE HILLS COLLECTORS RESERVE

Dark intense plum red with

PINOTAGE, 2017

savoury dark fruit notes,

Dark ruby with a purple tinge in

Cederwood, spice and Dark

colour, it has a well-integrated

chocolate with a hint of minerals

wood feel with ripe notes of

on the nose. Deep, rich and

strawberry, raspberry, plum,

intense dark fruit flavours with a

dark chocolate and Christmas

great balance between structure

fruitcake. An elegant full taste

and finesse on the palate with

with silky tannins, concentrated

fine-grained tannins. Excellent

sweet fruit with hints of cinnamon

enjoyed on its own or served

that lingers on the after-taste.

with steak, lamb, stews and

Pairs well with red meat.

casseroles.

Available from: Jays Wines,

Available from: Jays Wines

Cellar254.com

Cellar254.com

Price: Ksh. 3,000

Price: Ksh. 4,000

NEDERBURG MANOR HOUSE SHIRAZ, 2016

3

ALTO 1693, 2016 A blend of Cabernet Franc, Shiraz,

Deep ruby red with Aromas of ripe

Merlot, Cabernet Sauvignon and

dark berries and black pepper. On

Petit Verdot. Dark ruby red in

the palate, dense ripe black fruit,

colour with aromas of Lead pencil

cigar box and wood spice with a

shavings, crushed red fruit and a

firm structure, velvety tannins and

hint of chocolate. Elegant red fruit

a long finish. Excellent with richly

flavours on the palate, backed-up

flavoured casseroles, grilled beef,

by soft, elegant tannins. This is a

roast lamb, venison, duck, quail

stylish princely wine with excellent

and dishes served with a generous

aging potential. It is excellent on

sprinkling of fresh cracked black

its own or served with simply-

pepper.

flavoured red meat, game and

Available from: Jays Wines

duck dishes.

Price: Ksh. 2,450

Available from: Chandarana FoodPlus, Jays Wines, Tots Liquor, Carrefour supermarket, Cellar254.com Price: Ksh. 2,500

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4

Y W I N E YPUI M CM KS

5

7

NEDERBURG WINEMASTERS CABERNET SAUVIGNON, 2017

6

DURBANVILLE HILLS MERLOT, 2017

Ruby red with aromas of sweet

Ruby red with a combination of

red fruit and blackcurrant, with a

blueberries with hints of mint and

hint of spice and well-integrated

vanilla followed by a sweet wood

oak. A rich and full-bodied wine

spice on the nose. A medium-

with ripe fruit, blackcurrant and

bodied wine with sweet berry fruit

delicate oak spice flavours, velvety

on the palate rounded off with

tannins and a lingering aftertaste.

silky tannins and a full, lingering

Excellent with robust dishes such

mouth-feel.

as pâtés and steaks, stews and

This wine is excellent on its own

casseroles, roasts and mature

and pairs perfectly with a leg of a

cheeses

lamb served with Rosemary.

Available from: Chandarana

Available from: Chandarana

FoodPlus, Jays Wines, Tots

FoodPlus, Jays Wines, Tots

Liquor, Carrefour supermarket

Liquor, Carrefour supermarket

Price: Ksh. 1,750

Price: Ksh. 1,500

DURBANVILLE HILLS COLLECTORS RESERVE THE

8

CABLEWAY CHARDONNAY, 2018

NEDERBURG MANOR HOUSE SAUVIGNON BLANC, 2017 Brilliant with green tinges and

Rich straw colour with green

an abundance of citrus, lime

tint followed by a combination of

and lemon aromas with nuances

pineapple, lime, citrus blossom

of asparagus on the nose. A

and apricot flavours. A full-bodied

refreshing wine with intense

wine with all characters following

fruit flavours on the palate and

through on the nose. It ends with a

a lingering finish. Excellent with

fine fresh acidity, which adds focus

light meals, seafood, salads and

to the wine. Pairs exceptionally

Thai dishes.

well with chicken, quail, turkey

Available from: Jays Wines

and game dishes, as well as

Price: Ksh. 2,450

prawns with a buttery sauce and mussel soup.

Available from: Jays Wines Price: Ksh.3,000

9

NEDERBURG WINEMASTERS CHARDONNAY, 2018

10

DURBANVILLE HILLS SAUVIGNON BLANC, 2018

Lemon green in appearance

Brilliant lime green in appearance

with aromas of stone fruit and

with an explosion of passion fruit,

citrus with vanilla oak notes in

guava, grapefruit and pineapple

the background. Refreshing with

on the nose. It is a Medium based

citrus and apricot flavours and

wine with a mix of a bowl of

a creamy texture on the palate.

tropical flavours, citrus and ends

Excellent served with Thai and

with a lingering freshness. Enjoy

other oriental dishes as well as

on its own, slightly chilled, or

smoked salmon, grilled fish and

served with grilled fish, tomato

dishes with cream-based sauces.

based-soup, green salad or

Available from: Chandarana

selection of cheeses.

FoodPlus, Jays Wines, Tots

Available from: Chandarana

Liquor, Carrefour supermarket

FoodPlus, Jays Wines, Tots

Price: Ksh.1,520

Liquor, Carrefour supermarket Price: Ksh.1,500

Yummy. Food. Drink. Life

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YUMMY

CERAMIC DEP

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STORY

The

Christmas Table

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Snippets of my Memories by Lily-Anne Fernandes-Ringera. Fiction competition sponsored by Between The Lines Bookshop and Shakespeare’s Coffee.

ary’s Boychild’ belting out on the car stereo coupled with the anticipation of opening one present instilled an exhilarating high in me after Midnight Mass. ‘T’was a starry night’, filled with hope and promise of abundant tidings that were in store for us over the next twenty-four hours.

The fruit cake took centre stage as we gathered around the coffee table. An heirloom of a different nature, a recipe passed down from my greatgrandmother. The ritual involved months of patiently adding Brandy and Rum to perfectly cut dried fruit, frequently opening the large container that was home to this exquisite blend and inhaling the rich aroma that culminated in baking this treasure. This was the moment we had looked forward to, with bated breath I sunk my teeth into the moist, perfectly baked decadence, the burst of flavours filled my mouth and set my senses ablaze with a flurry of sensations - sheer magic! The Christmas spirit filled the air as our cheerful banter lingered on over coffee and cake into the wee hours of the morning.

As we ‘deck the halls’ in our onesies we traipse off to bed rather begrudgingly for all we wanted was for the ‘silent night’ to last forever.

While we were safely tucked in our beds, Santa was whizzed around the world by ‘Rudolf the red nose reindeer’ laden with sacks of presents for those who made it to his list. Out of the shimmering night sky and into the recently cleaned chimneys he ensured that all dreams and wishes came true.

‘Jingle All the Way’ to the Christmas tree, there it was, a sight to behold in all its magnificence - the tastefully wrapped gifts that made the day extra special. Some tore at their wrappers while others gently opened their surprises capturing every moment. The pine scented room was filled with gleeful shrieks of delight, ‘Oohs’ and ‘Aahs!’

As Jim Reeves reminded us of what ‘C-H-R-I-S-T-M-A-S’ meant we placed the foil wrapped crackers on each plate and expertly folded the table linen into stars, lit the candles and straightened out the pristine linen.

Grace was always started off by the youngest of the clan, giving thanks for the birth of the Messiah followed by a thanksgiving of what we held dearest to our hearts while holding hands to complete our circle.

The first course arrived after the crackers were popped and all the strange riddles were answered. Donning paper hats from the cracker loot we toasted to a splendid Christmas that brought us all together again. Tradition is deeply rooted in this festivity and the ‘Sorpotel and Sannas’ always had the honour of the first course. Another legacy to

share - hours of preparation of this treat, boiling, frying, seasoning and simmering with particular attention to ensure that it had just the right quantity of vinegar! Sannas are to Sorpotel as Ugali is to Sukuma wiki, working hand in hand to create a speciality like no other. Now we truly start our feast!

With just the right amount of food sitting in our bellies we take a break from the relishing and engage in a Christmas Carol session - renditions of ‘Feliz Navidad’, ‘I Saw Mummy Kissing Santa Claus’ and Michael Buble’s tracks are butchered, to say the least causing a cacophony of laughter. The beauty of this season is that there are no rules, spontaneity is encouraged and gives rise to the greatest memories that we treasure for years to come.

The traditional roast turkey makes its grand entrance complete with sizzling gammon and caramelized vegetables - this is in keeping with the new traditions which we have assimilated from our surroundings in an attempt to diversify delightfully delicious. I always loved the diced pattern on the gammon with the clove heads popping out as well as the frilly turkey legs that were garnished to perfection.

Now there certainly is the need to break for a quick game - we regress to our childhood and play musical chairs to ‘Jingle Bell Rock’ much to the delight of the entire family while the young and young at heart edge for a spot under the mistletoe.

Roll out the next course, my absolute favourite part - the tray of sweets ... ‘Bebinca’ the seven layers of scrumptious sweetness all rolled into one! The love poured into this titillating dessert is profound, each layer is baked separately in different colours to produce a mouth-watering trinket for the taste-buds. The colourful tray holds an array of treats for those who possess a sweet-tooth but homage must be paid to the Bebinca!

The laughter, chitchat and delectable meal provide the ideal Christmas setting in all Goan homes. We welcome our families and friends with cheer, warmth and hospitality that mark the festivities in a spectacular manner.

A home-made ginger liqueur is served to signify the end of our fabulous meal. As we all gravitate towards the television we are captivated by the magic of Christmas through old movies, song and laughter. Christmas is a holiday steeped in tradition, varying from one home to the next but with one resounding message, hope and love.

Treasure your Christmas table moments and revel in the joy of the season, let nostalgia embrace the present and create fond memories.

Yummy. Food. Drink. Life

35

Y DU OM RM M YA N S C O R N E R

Peppermint Syrup

Strawberry Syrup

CHOCOLATE MINT DORMANS ESPRESSO

STRAWBERRY MARGARITA INGREDIENTS • 30 ml Dormans Gourmet Strawberry syrup • 60 ml tequila • 30 ml orange juice • 15 ml squeezed lime juice • Capacity: 300 ml

INGREDIENTS • 30 ml Dormans Gourmet Peppermint syrup • 30 ml Dormans espresso • 60 ml vodka • 1 teaspoon cocoa powder • Capacity: 150 ml GARNISH: Dormans AA Blue Mountain Coffee beans, Mint Sprig INSTRUCTIONS 1. Shake ingredients with ice and strain into glass

INSTRUCTIONS 1. Pour ingredients into a blender 2. Cover with ice cubes 3. Blend until smooth 4. Pour mix into a glass 5. Serve

Share your Dormans syrup recipes with us on Instagram and Facebook. Tag @YummyMagazine and @Dormans_Coffee and win yourself a Dormans hamper with the syrups!

AUDIO PODCASTS AROUND THE WORLD (YUMMY TOP 5 PODCASTS) Here’s to the people behind these microphones who made us struggle to hold in laughter, nod emphatically as they made brazen points and kept us company through a year of coffee breaks. Here are our top 5 podcasts of 2019 that we hope will keep you company through the holiday season.

1.

2.

3.

4.

5.

CHRISTMAS READS 2019 was a year of more than just food and drinks. Between all the meals and cocktails, there were books that stood out which we would no doubt read over and over again.

Here are our top 5 books of 2019 that will travel with us this holiday season.

1. Born A Crime - Trevor Noah 2. I Do Not Come To You By Chance - Adaobi Tricia Nwaubani 3. Girl, Woman, Other - Bernardine Evaristo 4. The Testaments - Margaret Atwood 5. My First Time - Janet Mbugua

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VIDEO JUSTABAND’S BOXING DAY SPECIAL This year we’re taking a step back to appreciate a Christmas Special that featured simple visuals and the melodic vocals of Kenyan artists. Justaband’s Boxing Day special will make you want to keep your tree up just a little bit longer and find someone to sing along to these classics with.

Anthropocene Reviewed by John Green Out Of The Booth The Spread Pod Mashstartup Podcast The Chai

YUMMY

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Festivities AT VIPINGO RIDGE

Our events during the holiday season

12.12 20.12 21.12 27.12 29.12 31.12 01.01

Craft, Food & Wine Fair + Shaggy Dog Show Carols at the Clubhouse Santa on the Beach Moonlit Beach Dinner Vipingo Triathlon NYE Masquerade Party Bloody Marys on the Beach For more info, please visit vipingoridge.com/whats-on

LAZY COOK

STRAWBERRY CHIA SEED JAM If you’ve been looking for a guilt-free way to enjoy jam (and a way to use those chia seeds that have been sitting in your pantry) then this is the recipe for you. Make this sweet, homemade treat and store it for up to a week (if it lasts that long!)

INGREDIENTS • 1/2 kg strawberries • 2 tablespoons chia seeds • 3 tablespoons of honey (can be adjusted to preference) METHOD 1. Heat a medium saucepan over medium heat and add the strawberries. Add the honey and place on the stove over medium heat.

Once the berries start to fall apart, use a fork to break them up.

2. Stir continually as the mixture comes to a slow boil. Once you see some big bubbles break the surface, add the chia seeds.

Switch to low heat and stir the mixture for 10 minutes then move the pan off the stove.

Give the jam time to cool and set at room temperature then enjoy!

Optional: Blend the jam if you want it to have a smoother texture but if you prefer chunky jam then leave it as is.

Lazy Holiday Eats The year is finally over and you can finally take a break from basically everything. But you still need to eat right? Now that the Christmas period is over, you can put away the large pots, serving dishes and just cook for yourself.

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LAZY COOK

RUSTIC BLUEBERRY PIE Who doesn’t love pie? This dessert transcends both holiday and weather so you don’t have to wait until next Christmas to have some pie.

This simple pie can be made using any fillings and since mango season is coming maybe you can switch out the blueberries for some juicy mangoes!

INGREDIENTS • 1 packet of Lyons Maid Shortcrust Pastry, frozen • 1 ½ cups of blueberries • 2 tablespoons all-purpose flour • 1 teaspoon lemon zest • ¼ cup granulated sugar METHOD 1. Defrost your frozen pastry at room temperature or cover in a cloth and warm in the microwave for 1-2 minutes.

2. In a medium bowl, mix blueberries, sugar, flour and lemon zest. Make sure each blueberry is coated in the mixture.

3. Place your defrosted pastry onto a baking sheet then pour the mixture onto the pastry.

4. Spread the mixture all over then fold the corners of the pastry over the blueberries leaving the centre exposed.

5. Bake at 180°C for 30-50 minutes until the pastry is golden brown.

Serve with ice cream and enjoy!

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COUNTRY CHRISTMAS LUNCH Join us this festive season as we celebrate the holidays with the perfect outdoor country themed lunch.

An experience for the entire family!

25 th December 2019 From 12:30pm - 3:30pm

Plus fun activities and entertainment for the entire family...

Price: Kes. 4,500/- p.p

Book your table today!

Tel: +254 51 2130000 | Email: sales@enashipai.com

FRUITVILLE

FRUITVILLE FESTIVE SPARKLING PUNCH This punch is made using FruitVille Orange Juice with fruit Pulp that is the perfect addition to any party drink.

INGREDIENTS

• 75 ml white rum • 30 ml Cranberry juice • 150 ml FruitVille Orange Juice with Fruit Pulp • 30 ml simple syrup • Sparkling water METHOD

1. In a large punch bowl, add in fruitville orange juice, cranberry juice, simple syrup and rum.

2. Mix well until combined.

3. Add in sparkling water then garnish with fruit slices (we used pineapple, gooseberries, blueberries and tree tomato).

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The tables set,

all that’s missing is a good Red. We’ve got great bottles that pair well with beef, chicken and all your favourite relatives and in-laws Get in touch for all your Christmas orders!

SARIT CENTER & VILLAGE MARKET

SOCIAL HOUR

50% DISCOUNT ON ALL COCKTAILS

EVERYDAY | 5:00PM TO 8:00PM CONTACT: +254 732 010 203 | E: info@muggandbeanvm.com

F E AT U R E

Akinyi Adongo’s Top 10 List For Planning

A Holiday Party

Everyone looks forward to the holiday season. It is time to take a break and catch up with friends and family. Of course, this season is also a good excuse for hosting a party. Below are some tips for planning a party based on my experience. something small. Make your party stand out with a fun, lively theme which gets your guests talking and looking forward to your event.

Get the Word Out Early

It is good to find out how many guests will be in town before planning the party so that you have a quorum.

Last-minute invitations are likely to be turned down because those who are in town over the holidays sometimes make their own plans.

Diets and Allergies

If you will be offering food, drop a quick message to those confirmed to make sure they inform you of their special dietary needs if they have any. By doing this then you are able to plan ahead and take care of those who have special dietary requirements.

The Guest List

Invite guests you like who are fun, and easy to talk to. Sometimes as a host you might be unaware of internal feuds between guests.

Be prepared to be both host and mediator to ensure the party goes on!

Back-Up Plans

Have a backup plan in case you run out of drinks and even food. Nowadays you can order for drink deliveries online which saves you the hustle of having to leave the party to pick up more drinks.

Venue

Would you like to host the party at home? Would you like to have a gathering at your local with friends and family? Would you like to host a Koroga for close friends? Pick what suits you and your guests.

Packaging

Sometimes as the host you end up with more leftover food than was anticipated. Grab some packaging before your party so that you can prepare some doggy bags for your guests in case you need to.

Book Any Party Support Early

Think DJ’s, caterers etc.

There is a high probability that other people will be hosting parties too! So book your event support team well in advance so that they are available for your party.

Hashtags

Have A Cool Theme

Noise Permit

I highly advise getting a noise permit if you are planning on hosting a larger group of guests. Along with the permit, if you live in an

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apartment complex or an area where neighbours are close by, send them a message informing them of your plans to have.

This will help encourage people to attend your party instead of other people’s parties. Since it is the festive season, every third person you know will be hosting

In this day of social media, you can come up with a unique hashtag for your party to help you keep track of the pictures your guests have taken. For example, #YummyHolidayParty

YUMMY

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NIGHT LIFE

What’s

Happening It’s that time of year again when December becomes Drinkscember so you know it’s time to celebrate and have a good time with friends and family.

KALI by Karegi NOMAD Fashion Show Date: 20th December 2019 Venue: Shifteye Studios, Nairobi Theme: Fashion Tickets: Advance KES 500 NOMAD: The Homecoming is a fashion presentation organized by Kenyan born fashion designer Sheena Karegi, (brand: KALI -by Karegi). For the first time

Blankets & Wine #KenyanSummer Season Date: 22nd December 2019 Venue: Ngong Racecourse, Nairobi Featured Artists: Koffee, Sun El Musician, Fena Tickets: blanketsandwine.com

The year can’t end without a Blankets & Wine experience and on 22nd December it goes down at Ngong Racecourse with a great line-up featuring Koffee, Sun El Musician, Fena and many more. All hail the #KenyanSummer and All hail Blankets & Wine!

Christmas Day Zipline Tour Date: 25th December 2019 Venue: Kereita Forest Tickets: KES 3700 pp

ever the designer is having her very own fashion show in her hometown of Nairobi. Where she will be showcasing her latest works. KALI -by Karegi was created in Africa and is now based in Europe, but still holds very strong ties to African heritage and culture. This event symbolizes KALI’s return home, back to the roots. A celebration of the ancestors, culture and heritage.

Christmas Day Zipline Tour on 25th Dec at Kereita Forest. Family-friendly fun, adventure and adrenaline on Christmas Day should be a delight for all!

Looking for something exciting to do with the family on Christmas Day? Join Kipfit Adventures for their

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Kilifi New Year Date: 30th Dec 2019 – 2nd Jan 2020 Venue: Kilifi, Kenya Featured Artists: Osunlade, Jack Rooster, Barak Jacuzzi and many more Tickets: beneaththebaobabs. com/kilifinewyear

Vision 2020: Alchemist NYE Date: 31st Dec 2019 Venue: The Alchemist Bar, Westlands Featured Artists: DJ Kace, DJ Xclusive, SURAJ Tickets: Advance KES 1000 / Gate KES 2000

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Kilifi New Year is a boutique performing arts festival of set within 50 acres the baobab forests of Takaungu Creek. With a diverse music selection across 3 stages, Kilifi New Year has grown to become one of the highlights of the Kenyan alternative music scene with much more than music to offer, you can expect theatre, dance, percussion and workshops.

This is for those of you in Nairobi on NYE. The Alchemist Bar is ending the decade with an extraordinary celebration and they’ve decided to bring you 3 headline heavyweights: SURAJ, DeeJay Kace and Deejay Xclusive 254 alongside DJ Lizbon and DJ Casche. A Super midnight surprise and so much more awaits you as they usher in the big 2-0-2-0.

NRG Wave Festival Date: 31st Dec 2019 Venue: Mombasa, Kenya Featured Artists: Burna Boy Tickets: nrg.radio

at the BIGGEST NRGWAVE yet! NRG creates excellent concert experience and this should be no exception!

Mombasa will be LIT on NYE and this will be the place to be. Early arrival is recommended!

The African Giant Burna Boy is coming to shut down Mombasa this December

Diamond Beach Party, Lamu Date: 4th Jan 2020 Venue: Diamond Beach Village, Lamu Featured Artists: Blinky Bill, DJ Kampire Tickets: KES 1000 (Gate Tickets Only)

Diamond Beach Party, Lamu is the perfect place to unwind after New Year celebration shenanigans and they’ve got a line-up headlined by Blinky Bill & DJ Kampire that’s sure to impress. Head on over for a beach party like no there with a great atmosphere and inspiring sights and sounds.

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end the year

December 25th

SANTA’S COMING TO UTAMU RESTAURANT �i� for all kids under 5 �ears � Course �raditional Chri�mas Menu @ kes 3,000 per person

December 26th

BOXING DAY FEAST AT UTAMU RESTAURANT All you can eat ribs @ kes 2,500 and wine o�ers

in style December 31st

BOXING DAY CHOMA AT SKYBAR Nyama Choma on the grill @ 2,000 per person All day �appy �our on �ra� Beer Premier League Action Live

JAZZ INTO THE NIGHT AT KILELE NYAMA Views of Fire Works Sharng Platters from kes 2,700 per person BUBBLES AND BLING PARTY AT SKYBAR Pa�y till sunrise with gue� ��s All Night BBQ/Shawarma Free entry

CALL : EMAIL : RHAPTA ROAD - WESTLANDS BEHIND PARKLANDS BAPTIST CHURCH

www.ibisstylesnairobi.com

BOND NIGHT PARTY AT UTAMU RESTAURANT 365 FINALE’ 3 Course Set Menu @ kes 3,000 per person �ress to Impress ��i� for the be� dressed� Welcome drink on arrival

January 1st 2020 NEW YEAR BRUNCH Champagne Breakfa� with BelAire @ kes 2,500 per person

Happy holidays and a Prosperous New Year!

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Y DU EM WM AY RS

Women in

Whisky with Dewars

D

ewars was created by Sir John Dewar, in 1846, and passed on to his sons, Thomas “Tommy “ Dewar and John Alexander Dewar Jr. Tommy, the author of “Ramble Around The World “, pioneer of whisky high ball, and entrepreneur, marketed the brand around the world while his brother John Dewar Jr perfected the whisky back in the distillery.

Dewars is made at the Aberfeldy Distillery in Perthshire Scotland. Dewars 12 and 18

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created by Tom Aitken, the sixth master blender for the Dewars whisky.

Dewars 15 created by Stephanie Macleod, the current and first female master blender for Dewars.

Dewars whisky is the pioneer of double ageing for extra smoothness, a process that involves marrying the whiskies after ageing, to allow the character of the blend to mellow giving it a smooth finish.

Today Dewars stands as the most awarded blended scotch whisky.

STEPHANIE MACLEOD

Stephanie MacLeod, the master blender at John Dewar’s and Sons and the creator behind most of the winning blends, became the first woman to be honoured as the ‘Master Blender of the Year’ for her craft with the Dewar’s Double Double series (a series containing 27YO and 32YO).

‘We are proud to see our double-aged and limited edition blends continually being recognised on global platforms like the International Whisky Competition.

It’s amazing that the bartenders constantly reach for Dewar’s when crafting and recommending some of the most exceptional cocktails and blends to their patrons. We continue to champion our signature double-ageing process and age statements, which qualify as the optimum quality and experience signifier for our consumers.

On a personal note, it is exciting to be the first woman Master Blender of the Year, and I hope this paves way for more and more women to join the alco-beverage industry; especially in technical roles.’

Y D YE U WM AM RS

SCOTCH WHISKY AWARDS 2019 BEST VALUE SCOTCH:

2 place Dewars White Label

to spread the word.

As a crucial member of the team, Georgie has a key role in aiming to win over a new generation of whisky drinkers around the world with the incredibly strong line-up of single malt Scotch whiskies.

aromas, smooth and well-rounded. A lengthy, warming finish.

DEWARS 18 YEARS OLD

BEST BLENDED SCOTCH OVER 20 YEARS OLD

1st place: Dewars Double Double 32yrs 2nd place: Dewars 25yrs 3rd place: Dewars Double Double 27yrs

RANGE & NOTES: DEWARS 12 YEARS OLD

BEST BLENDED SCOTCH WHISKY:

2nd place Dewars 18yrs Best Blended Scotch Whisky: 1st place Dewars 15yrs Best Blended Scotch Whisky 12 yrs: 2nd place Dewars 12yrs

JOAN SAMIA

Joan is the Bacardi - Martini portfolio ambassador in East Africa and has been working with them for three years now. They launched the Dewars premium blended, double aged Scotch whisky last year into the market, which has had a great response so far. They have also brought in the single malt Aberfeldy, which is the heart of Dewars, last year. She visited the Dewars distillery in Perthshire earlier this year and had a great experience with fellow whisky ambassadors, understanding the brand from grain to barrel to the bottle and learning a great amount on how to pass on the knowledge to consumers as well as bartenders. She has additionally run some consumer initiatives for the brand, by helping the consumers understand the brand, the best way to consume it, how to enjoy it and what makes it stand out and different.

TASTING NOTES:

TASTING NOTES:

Honey, homemade candy apples, and fudge.

Warm, buttery, and mellow.

Juicy raisins and fresh citrus, with subtle vanilla. Clean, full, and lively. Melted caramel with a trace of oak. Rounded, smooth, and long.

Heather honey poured over fruit. Rich, golden, and mellow.

Almond and vanilla cream, with smooth butterscotch.

Soft, flavorful, and sweet. With a silkysmooth full finish; rich, deep, and oaky.

Plush, reassuring, and lasting.

ABERFELDY 16 YEARS OLD

Highland Single Malt Scotch Whisky

DEWARS 15 YEARS OLD

GEORGIE BELL

Georgie Bell has already built up an enviable reputation in the whisky industry. Beginning her burgeoning career as a cocktail bartender while studying at the University of Edinburgh, Bell became enthralled by the bar scene and began to realize she had a particular penchant for whisky. With an ambition to share her passion with others, Georgie began educating through her various brand ambassador roles, starting at the Scotch Malt Whisky Society before moving to her former position with Mortlach.

Fully immersing herself within the whisky industry, Georgie’s commitment and dedication to Scotch whisky shines through.

With a B.S. in Distillation and a background in the bar industry, coupled with a love of travel, endless devotion, and drive and determination, Georgie has made it her life mission to get under the skin of whisky and

TASTING NOTES: Fruitcake & dark chocolate with a rich, mouth-coating finish.

TASTING NOTES:

Golden honey and decadent toffee sauce.

Luxurious and complex. Succulent exotic fruits, hints of coconut and vanilla.

Citrus and green apple notes. Delicate floral

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YUMMY

BILLBOARD ADVERTISING

STREETPOLE ADVERTISING LED SIGNAGES - BUS SHELTER ADVERTISING ROAD SAFETY SIGNAGES POSTERS BUNTING SATIN MOTORBIKE BRANDING SUBURBAN SIGNAGES

ROLL UPS

LARGE FORMAT PRINTING

VEHICLE BRANDING

X-BANNERS POP UP LOGOS REFLECTIVE STICKES

LOGOS

BACKLIT STANDEES

FLYERS BANNER ROLL UPS

SNAPPER FRAMES

VINYL STICKER OFFICE BRANDING BACKLIT BROCHURES VEHICLE BRANDING

BANNER PRINTING

BUSINESS CARDS

BILLBOARD PRINTING -HOME WALL PAPERS

TRANSIT ADVERTISING - BRANDING - SIGNAGES STREET BANNERS

SATIN FLAG MATERIAL TEAR DROPS

MEDIA BANNERS TRUCK BRANDING BROCHURES BRANDED EVENT TENTS & GAZEBOS - 3D SIGNAGES HEAVY & LIGHT STEEL FABRICATION

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info@tangerine-inv.com

MIXOLOGISTS

black pepper and this works well with my ingredients. They complement each other and also brings a bit of contrast to the berries.

We love the cocktail. How did you come up with it?

I came up with it after I heard about the Bacardi Legacy. My first thought was to make something fruity and light that would go well with the fresh taste of Bacardi Carta Blanca. My aspiration is to have this cocktail bring people together.

Was it hard deciding what to work with, what to leave out for the cocktail?

Oh yes! It was more of a challenge really because one ingredient changes the whole flavour and perspective of the cocktail.

At one point, I was torn between what ingredients to go for. So I made several, told my friends to try them out and I picked one and that’s the Mzalendo.

What’s your advice for someone who wants to get to the level where they can create their own cocktails?

First, you need to hone and develop your skills, be knowledgeable and just keep practising while also experimenting with different flavours.

What do you enjoy most about participating in Bacardi Wildcard Legacy?

Legacies Creating

Everything from the simplicity of the cocktail to how it’s geared towards giving back to the community. That’s why I also placed the Kenyan armband, which is so iconic, on the glass to market our country and its wonderful aspects.

A Chat with Timothy, Africa’s Bacardi Legacy Wildcard Entrant

T

he Bacardi Legacy cocktail competition took a turn this year.

The competition is usually limited to 40 countries, however, Bacardi introduced the Wildcard to showcase the capabilities of bartenders in countries where the brand is present but don’t have a direct past to the Legacy. The Wildcard was divided globally into four regions and out of 127 online submissions, Timothy came on top!

He will be representing Africa/Middle East in Puerto Rico’s Casa Bacardi, the House of Bacardi. Out of the 4 representatives from each Wildcard region, the winner will then

proceed to Bacardi Legacy competition to represent their specific country.

Tell us about your cocktail.

It’s called Mzalendo, Swahili for patriot.

It has a base of Bacardi Carta Blanca, watermelon as an added flavour, berry syrup which gives the berry punch then topped up with ginger ale to give it a spicy finish and texture.

Why did you choose the Bacardi Carta Blanca?

The Bacardi White is citrusy with a finish of

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Y Y ING GUIDE SU HM OM PP

Must-haves in your

Kitchen Cupboard There’s nothing worse than walking into your kitchen after what you thought was a successful shopping trip only to realise you forgot a couple of essentials. That’s why we’ve put together this list of things you must have in your kitchen cupboard this festive season.

Lock & Eat Jars

Takamaka St Andre Rum

The Lock & Eat collection has been

Inspired by the rich heritage of its home,

designed for food preserving amid other uses like serving sorbets & juices. The

1

La Plaine St. André, this premium rum is a labour of love, aged for 8 years in American

transparent glass jar and lid make it is

oak. This rum is gently filtered to preserve

easy to visually check the contents without

notes of vanilla, marmalade and oak with a

having to open it. They are functional and

touch of spice, beautifully integrated for a

particularly suitable for the presentation

luxurious texture. Enjoy Takamaka St André

of single-serving food and the carafes are

on the rocks or neat for a smooth, lingering

ideal for the serving of many types of drink.

finish to your day.

These jars are available from Hospitality

You can call Takamaka directly on 0702

Procurement and start at Ksh. 613. Visit

371100 to place your order.

www.hospitalityproc.com to order.

Also available at Monty’s, Sarit Centre and Onn The Way Supermarket, Muthaiga. Our distributor’s Soy’s (info@soys.co.ke) and Vintage Wines & Liquor (dukalapombe@

2

Dion Wines

gmail.com) also stock them.

Their Rutini Collection Cabernet Malbec is a brilliant blend of 50% Cabernet Sauvignon and 50% Malbec. On the nose, you’ll find fruity aromas. It has great structure and smooth tannins, with a prolonged finish. It’s price is 2195 Their Yealands Landmade Sauvignon Blanc shows notes of citrus blossom and passionfruit, with aromas of herbs and lemon zest. It’s price is 1545 Ksh. Available in selected stores www.dionwinesea.co

Puff Pastry From starters to desserts, there’s no end to what you can do with puff pastry. Instead of making your own, puff pastry can easily be bought at any supermarkets and frozen for when you need it. We especially love easy pastry starters where any topping will go or easy pies. If you have guests over, this is the sure thing to have on the menu! Our go-to puff pastry is usually the Lyons Maid one, but the others will do as well.

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The Art of Giving Spoil your loved ones this festive season with our baked goodies.

Call us today 0709 202026

www.artcaffe.co.ke

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