The
HEART of the HOTEL
At the AfroChic Hotel on the Indian Ocean , perhaps no one embodies this hotel ’ s hospitality better than Mwatamu Masoud .
“ He has this way about him ,” says Heath Dhana , director of operations for the Elewana Collection , whose portfolio includes this hotel and properties in Tanzania , Zanzibar and Kenya . “ If you ’ ve had a lazy breakfast , and it ’ s before lunchtime , possibly around 11 o ’ clock or so , he will come to you with a platter of some samosas that he ’ s freshly made with feta and coriander . They ’ re crisp and just freshly fried , and it ’ s as if he anticipated that you needed this snack .”
Masoud , a native Kenyan who attended culinary school and worked his way up through Kenyan kitchens , says the guests help inspire him . “ For a new dish , I normally go to my guests and talk with them — what does excite them ? — and then I go from there ,” he says . “ I have different recipes for different guests . Some like things spicy , and sometimes they don ’ t . It ’ s a very intimate property , and since you have a chance to meet with them upon their arrival , you already know a good amount about them .”
‘ YOU REMEMBER ’ Masoud says he tries to make the guests feel at home . “ It starts with knowing their cravings and tastes . Many of my guests are repeat , and they send me emails like ‘ Can I have the crab cake ?’ Then , when I make them what they want , they say ‘ Oh , Masoud , you are here , you remember my prawn samosa !’”
Guests stay at AfroChic an average of five to seven days , and in the winter season , for as long as three or four weeks , says Joab Andayi , AfroChic ’ s GM . They can eat at any time of day or night , in practically any part of the hotel . “ When the chef pops up with a surprise bite of samosas , these interactions are what make guests always want to come back ,” Andayi says .
Masoud share his recipes with guests as well . “ One dish we call steamed fish in banana leaf , but my guests don ’ t have banana leaves where they ’ re from ,” he says . “ I give them the same recipe , but they can use foil paper instead of banana leaves . I often share my cooking knowledge and recipes by emails .”
MWATAMU MASOUD EXECUTIVE CHEF
AFROCHIC DIANI DIANI BEACH , KENYA
I HAVE DIFFERENT RECIPES FOR DIFFERENT GUESTS .
MWATAMU MASOUD
He also has started a tradition . If a group of families or friends is visiting , or couples who are interested , he will set up a friendly cooking competition called koroga , which in Swahili means “ mixing .” The koroga is held on the hotel ’ s garden deck , and it usually features dishes that don ’ t take a long time to cook — like stir fries or curries .
“ It ’ s a competition , but it ’ s also a class , and chef guides them through the process ,” Andayi says . “ We have one family who comes every December , and the main thing they want to do is the koroga .”