EDITORIAL
VIPI
KENYA?
In honour of Madaraka Day on June 1st, we have decided to
dedicate this month’s issue to all things Kenyan! Having gained
independence over 50 years ago, we’ve truly blossomed as a
nation. It’s no surprise that the editorial team was bursting with
locally-grown tales of food and drink upon selecting our theme.
W
e often take a lot of
our local produce
for granted, failing
to celebrate the
fresh authentic
Kenyan flavours that we have on
offer. With this in mind, our resident
foodie, Susan Wong, ditched fine
dining this month in exchange for a
little culinary adventure around our
CBD’s hidden gems. Tucking into
several cheap and cheerful local
dishes, Susan proves that flavor is
king on her never-ending pursuit of
great food.
Our main feature paints a
colourful picture of our most
celebrated dishes from various
regions, including Tilapia and Swahili
influenced coastal staples. We also
delve into our thriving tea industry
and the cultural influences on our
infamous chai drinking habits. And
if that isn’t Kenyan enough for you,
our very own Chef Amanda puts a
gourmet twist on some local classics,
serving up a gorgeous locally
inspired meal of matoke gnocchi and
beef stew.
Finally, this wouldn’t be an
authentic Kenyan Issue without
addressing our thirst! In the land
where we brew some of the finest
beers, host the craziest parties
and are completely incapable of
having ‘a polite one,’ we bring you
the perfect red wines to enjoy with
nyama choma. We treat you to a
couple of cheeky DIY sundowners
and top it all off with a hilarious
account of the frustrations of trying
to order somewhat decent wine in
our local pubs (lord knows we’ve all
been there).
It’s our hope that this month you
will feel a deep sense of pride in
our vibrant heritage and be moved
to look closer to home for culinary
inspiration. We have plenty to
celebrate so read on and let that
warm, fuzzy feeling of pride and
nostalgia take over!
Karibu!
Michelle Slater
EatOut Kenya
3.