This debate will remain timeless. Not food related though but food for thought. Living alone v.s having someone, whether a roommate,a girlfriend, a come-we-stay thug or a partner whom you are legally married to.
So, this is the story; I arrived home 2 hrs ago. Kenya power as usual, had withheld their lights. Luckily they brought them back as soon as I finished removing my shoes. I have two work meetings tomorrow, one at 7 am another at 10. Quickly, I arranged everything I need for the day tomorrow. Three years ago I had a separation with the first woman. So literally am me alone (sic)
So now here I am. Tired, lonely and silent. When you live alone, you can go a whole 24 hours without uttering a word. Kind of boring but am getting tired of it. However the question repeatedly comes is living alone or living with someone (a woman of course)
I had even forgotten the meko gas ended last night after 5 months. There’s no food here in the house apart from milk & bread. Eating the bread right now is like telling acidity, “come haunt me the whole night “.
A whole old man is forced to drink milk or risk sleeping hungry. I will probably watch 2 documentaries about living without a woman of any name or how to cook easy food and then head to bed.
Without a woman? No . A woman of any title would be perfect as I keep clear of the drama from the first lady who thought moving out of the partnership is destructive to the soul.
Sometimes I think God is unfair.
Or perhaps we’re paying for the sins of our fathers or Adam
Or could it be some of us were meant to end up alone?
Maybe we shall never know. However,Should we live with someone or live alone??
Lemme stick to what I do best; giving people hope and making them smile through food, I thought.
One of the many beautiful ladies I meet on my social media timeline should volunteer and come help me sleep! We will not do anything, just sleeping and waking up. Perfect decision it was.
Straight to the inbox “Hi ,You can carry two or three blouses to change. There’s everything here; except WI-FI, NETFLIX, YOUTUBE & hot shower” I wrote.The first lady took with her all the essential when she left
That’s not much to ask for, right? I questioned my target. *Juliet(not her real name) Gave me a positive answer immediately. Now the Man is Charged. Line after line untill the date was fixed for tomorrow.
Tomorrow came and the girl of a rich business man dropped me home after a dinner date of fish and some ugali(maize mealpolenta) .
I dared myself to invite her to my apartment. Just to see where I stay.My request was granted.In my mind I knew this is the one. But now I don’t know what she would really want . Living with her as a room mate,a girlfriend, a came -we -stay thug or a partner??? This question is not answered till now.
Three years down the line we love each other more and more everyday. But unfortunately am still spending most of the time alone in the house.The puzzle is not yet solved.
In your free time please check out my TikTok page https://www.tiktok.com/@mzedukitchen for more insights of the story Limited , planning some nice things there.
Finding joy in the simple pleasure of good food and and amazing friends above the waters!
Planning a day out with friends is always fun. We decide where to go, what to do, and what food to bring. We make sure everyone agrees with the plan. This way, everyone feels involved and excited.And so I was involved in organizing on the best possible thing to do.
Having time on the Yatch was what we agreed on.Its excitement and steaming off is on the next high level.The Yatch Gang group was formed.Group of nine with equal contribution to the fun.ating, laughing, and making memories – just another day with my favorites. Friends who munch together, stick together! Cheers to food, friendship, and fabulous times!”
Excited and energized we set off from our meeting point at the garden park lounge restaurant to our walk to one of the floating restaurant in mtwapa, the gem of kilifi. During our trek to the mtwapa creek, we had to endure some coastal heat as well as rain, which made a funny and slippery time on the muddy path. Slow and steady did it, or ‘pole-pole’, as they say here in Swahili.
After enjoying a freshly brewed mug of coffee, we were treated to a locally produced lunch . On the menu were charcoal roasted whole fish and fish soup, vegetables, rice, and chicken. A delicious and hearty meal was what we needed before setting off on our excursion.
The journey along the way passes through the footpath trail a neighborhood so close to nature.You can observe the local dwellings and chat with some locals. There’s an abundance of fruit and food vendors throughout the route with soft drinks and fresh squeezed madafu in plentiful supply. You’ll also pass a few ‘forest pubs’ where they’re serving the local wine, ‘Mnazi’ which I was assured is much stronger than regular beer or normal wine.
The yacht squeals while it slips off the trolley into the bitterly cold harbour’s water. The sails tighten and the boat leaps forward, away from the safety of the shore. The tame lapping of ripples against the hull rings out across the bay. The soft breeze streams through our hair and the chill nips at our faces.
At the moorings floating restaurant
A day out with friends is more than just fun. It’s a day of bonding, making memories, and strengthening our friendship. It’s a day that brings us closer and makes us appreciate each other more. It’s a day we look forward to and cherish.
In conclusion, a day out with friends is a special event. It’s a day filled with laughter, fun, and memories. It’s a day that strengthens our bonds and deepens our friendships. It’s a day we will always remember and cherish. It’s a day that makes us appreciate the simple joys of life and the value of friendship.
As out Yatch captain “docks back” after a happy excursion and a sunset cruise, all of us were happy and refreshed. Before we realized it was nightfall..
The world’s largest floating library MV Logos Hope with different book titles, passengers and crew from across nations moored in Mombasa on August 22 for 45 days, signalling a boon for the tourism and educational activities in the port city of Mombasa. The vessel library am told has over 4000 book tittles of different categories. On board are quite a number of passengers and crew members
To access they charge Ksh 50(appr. 0.5 USD) members of the public are able to access the ship from 1pm to 7pm from Tuesday to Sunday, Monday it’s closed to re-arrange the shelves after a week of public purchase. The public can select and buy books from a wide variety of disciplines including science, cooking, sports, languages, religion among other items like pens ,Mugs with a logos brand.
Upon arrival,The well organized crew usher in visitors and then introduced to the vessel through a short movie and interactive displays. After introduction Visitors are allowed in the library to feel the floating library.
During visiting hours, the vessel’s amphitheatre hosts illuminating talks aimed at enriching maritime careers and other related activities.
The library
People tour and Purchase books inside the MV Logos Hope Ship Library at the Port of Mombasa, Kenya on September 3, 2023.
Talking to some of the crew members they say that .they are really happy to be here in Mombasa Kenya, after Kenya, they will go to South Africa, but they will also visit Tanzania, Madagascar, Mauritius and most parts of East Africa,
Book and excursion lovers from different parts of the country visited the ship with numbers multiplying over the weekends if my observations are anything to go by.
Enough sitting area at the Cafe for your snacks and drinks
The Logos Hope brings affordable literary gems to Kenya. The prices of some of the books arebeing sold as low as 10 USD,(Appr. Ksh100) making it accessible for all. For most books, the price point will be around USD 50 or more, still a reasonable cost for the wealth of knowledge they offer.Tgey are sold on the Ships points . Each point translates to a certain price amount.
Well stocked libraryMy favourite area
The price ranges between Ksh 500 – Ksh 1800 for most of professional books which would ordinarily cost Ksh 2000-3000.
Some of the book lovers came as far as Nairobi to come and witness the floating library,
This is a well travelling ship which has visited over 150 ports in different countries according to one staff who I spoke to and who has worked with the ship for over 1year
In 2005 a similar ship docked by the name of MS Doulos docked at the Port City of Mombasa on a similar mission. I was previledged to work on board doing sandwiches and beverages while in Mombasa. Duolos is expected to begin her 2024 expeditions making her first stop-over in Maputo, Mozambique in January, so am informed
The floating book fair was to come to Mombasa in 2015 but the voyage was suspended due to fears of insecurity. MV Logos Hope’s visit to the country was organized in partnership of Kenya Ports Authority, the county government of Mombasa and Kenya Tourism Board. The Likoni chanel Food and fruit vendors says their business have improved substantially during this time of book fair. This type of tourism attracts different people to visit .
If you have not visited please make plans to visit the floating library.
The chilly sterility of the room and buzzling of machines. That is what I noticed. Notwithstanding the nurses and their kind faces, nor the complexity of the countless sophisticated instruments. I’m overcome by the smell of bleach, sterilizers and sanitizers. I don’t want to be getting a brain infection now after everything else i’ve been through. My condition which has taken me hear has been diagnosed and reports recorded by different health professionals. So I thought I have taken a bold move. Yes!
The waiting
The lead surgeon comes in dressed in their usual sharp clean scrubs and a clean reassuring green headgear. He takes a look at my chart, and all I think is I hope he is the guy I trusted with my life.Yes, I confirmed he is Dr.Abdalla .Next to him is his assistant Dr. Hamza who apparently did all the tests and diagnosis. The Next is the lead Anaesthesiast Dr. Patel assisted by Dr. Aisha. Not forgetting other team members who made sure that all monitors and machines are working well.
The lead Surgeon asks me if I have any last questions. I think he has a trustworthy sort of face, and I start to calm. Before my diagnosis doctors had always been a reassurance.”Everything will be fine” he said it clearly and continued. “99% of such surgeries come out successful” I looked around and saw Dee smiling -my big girl who has been with me all along this journey.Her face sad but optimistic. My brain is in good hands or so I’ve been told.
Injections
Dee,my partner,appears nervous. Girls always are. Huddled almost, within the confines of her safety gown provided by the hopital. She doesn’t have any questions, but her gaze constantly diverts to my hands.She was asked to leave and wait for me at the ward. Dr. Aisha, the anatheasist rolled me on the surgery bed to the prep room.
“I’ll be wearing gloves to administer anaethesia through your spine ” She said.smiling. “In a few Minutes you will be numb from abdomen down the lower limbs”.My heartbeat and blood pressure obviously raising. She takes a long syringe fills it with some liquid and returns it to the pack from where she opened it from. I see her relax minutely. The smallest release of her vice-like grip. Her trust is flattering; she’s not alone though. Everyone trusts a doctor.She asks me to sit which I did. Carefully trying to locate the “big nerve” I assumed I leave her and the nurses. Let the journey to the theatre begin.They transfer me to a gurney, put a needle in to my lower back , monitors on my chest and arm. when I wake up, well, I certainly won’t be the same man with multiple lower abdomen complications any more.
The waiting room
Rubber glove snaps loudly …. Turning, I face my audience. They are five in all. I chose them because they’re all competent to the point of mere adequacy, none would ever do more than was required. That’s perfectly fine by me.
They begin the procedure as usual. An incision at the base of the spine in order to access the spine nerve. Am told spine nerve are difficult to reach, but anaethesist knowledge of the area is expansive; They are experts at delicate operations.She located the nerve ,needles it with the anaethesia medicine, pulls back and after waiting for 10 minutes stipulated time for my lower abdomen and limbs to numb, nothing happened… my be I was strong for the doze. She enjects extra doze. After additional 10 minutes,I got complete numb.
Nurses wheelled me into the centre stage where my surgeons were standing ready for the job ahead of them. Surprisingly am informed by my surgery team that they don’t make you “sleep” now days. You hear everything and every step of the excercise. Scary, right? Yes .
After surgery
After a substantial amount of 3 hrs of tedious work they discern the offending tissue. All this process was done as I hear the knifes, syringes,machines, orders and stories. Once or twice I could as well participate in talking. The incisions , blood vaccuming and sweat from the surgeons could tell it all.Mine was an exceptionally interesting case, My tumour,and other offending tissues were located in a rather specific spot. So specific infact, that I have been waiting exactly for 4 months..
They are so close now. I take a moment to just feel. Adrenaline pumps through me, my palms are sweaty, my intestines are like a pit of snakes. I feel alive. Once the deed is done the adrenaline will evaporate, leaving with a haste that’s staggering. However, the elation and contentment it will make way for is perhaps even better.
My seaview Ward to recovery process
The removal of a small section of me is all it takes for me to be of better health. However it takes a hard decision to face a surgeons knife. The pain at the tail end of the excercise was unbearable and I” passed out” to sleep .
Daughters Dad.Friends visit
At 3pm, I found myself in my private ward with several machines and pipes to remove the waste liquids in my abdomen for recovery process. As I wait for my recovery,i thank all who in one way or the other encouraged and gave me hope. Your contribution of prayers and deeds did not go unnoticed as this isn’t a cheap undertaking.
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Recuperating well.Good to have friends around.The after care
I don’t write stories and poems but this got be fascinated because it might motivate someone. It might be you who is reading this piece. Yes You!!!!
l know you’ve had some rough times lately, but that’s not who you are.. Yes, I’m talking to you. That doesn’t define you. You’ve made some bad choices and been down the wrong roads, but that’s just part of life.. You can choose to stay down or you can decide you’re done dwelling on the bad experiences of the past and you’re moving on. You can’t change where you’ve been and the future is yet to be written, so this is your opportunity to seize today. You’re not the same person you once were- you’re not standing still and just surviving anymore. You’re done being stuck in what’s happened and it’s your time to grow.. You know you’ve needed to evolve for some time, but now, this is your wake up call. You got this. You’re changing, little by little and day by day. You’re better than you were yesterday and not as good as you’ll be tomorrow. Let go of yesteryear’s baggage that is weighing you down so you can learn to fly free again. Forgive the people you once knew and most of all, forgive yourself. You did the best you could with what you had. That person that got hurt, made mistakes and failed badly is gone. You’re better, wiser and stronger now. Own your life and take charge of the things that matter: Love, friendships, career, your dreams..everything Nothing is impossible if you start to believe.. And I believe in you more than you’ll ever know. Embrace the new you in this new year and begin cultivating the transformation of you. Stop surviving and just getting by. You’re better than that. Find your claws and dig yourself out of where you never should have been. Unfurl your wings and start to fly again.. It’s been so long since you’ve truly lived that you’ve forgotten who you are.. You’ve lost your magic along the way. So, yes, this is for you..this is that sign you’ve been searching for. Don’t tell me you can’t or it’s hopeless.. You’re stronger than that.. you can do this. I won’t tell you it’ll be easy or painless, but it will definitely be worth it. Awaken your soul, find your voice, stoke the passions of your heart. You won’t always know how to get where you want or how to get there.. But I can promise you, you’ll always end up exactly where you’re meant to be. So, take my hand and let’s conquer today and all the days after. If you can’t find the courage and bravery to believe in yourself again, take some of mine, because I believe in you. You’ll figure it out, you’ll find your way. One day at a time and one step after another. And on a day, many days from now, when you’re soaring like you’ve always wanted, you’ll look back and see me smiling at you, cheering you on. You’ll finally understand what I know.. You were always capable of great things..you just needed to believe. Now, it’s your time to fly high, so keep going and don’t look back. You’ve got a life and a future to build.. Starting with today, Starting with you.❤️
This is my story. Truth be told, it is a story of a journey that has led me till here 20 years down the line. Like any journey which you might undertake, it will take you from a point to another. Mine certainly has, a road filled with adventures, lost directions, U-turns, speed breakers and the occasional detours from the tracks. I will modestly say my life has been rewarding and satisfying so far as a hotelier.
Having worked in almost all levels within the food and Beverage department in hotels and hospitality sector i.e from being a kitchen helper,Chef De parte to a Sous chef. From being a Food and Beverage controller/Stores to a restaurant manager, Events and Banqueting Co-ordinator to a catering officer in different organizations. Generally, i do food, eat food and dream food whether service or production.As a private chef now, i still do corporate catering and sharing my experience to new upcoming chefs and young hospitality managers.
Growing up as a chef has never been easy. Not only having to toil away in professional kitchens: work for long hours, monotony pressures of running top-class kitchens takes a toll on chefs what could be assumed as occupational hazards. However being inspired from so many Michelin starred chefs with accomplished names in culinary field spice up my push.I persevered all, I stuck it out, and lasted and won several battles.Many times i felt like giving up but I got reminded by a short story which I read of a young man who asked the wise man,… Socrates,the’secret to success.’ Socrates patiently listened to the man’s question and told him to meet him near the river the following day for the answer. So the next day, Socrates asked the young man to walk with him towards the river. As they went in the river, the water got up to their neck. But to the young man’s surprise, Socrates ducked him into the water. The young man struggled to get out of the water, but Socrates was strong and kept him there until the boy started turning blue. Finally, Socrates pulled the man’s head out of the water. The young man gasped and took a deep breath of air. Socrates asked, ‘What did you want the most when your head was in the water?” The young man replied, “Air.” Socrates said, “That is the secret to success. When you want success as badly as you wanted the air while you were in the water, then you will get it. There is no other secret.But again that is not the only secret because I have in my life to now 2023 fought so hard for success but many times close people around your Life determines what you will become. Kindness and trust, good heart so they say kills ones future ambitious.And that is a story of another day.
I was born in a typical kenyan Taita family at the coastal part of kenya.The youngest of Six siblings.My parents were a poor peasants citizens who had very little or no time to teach us values and most importantly to have fun and an optimistic future. It was a tough life, going hungry was the norm, i was the only one together with my sister who happens to be our second last born who had it the toughest amongst other siblings. Taking care of other peoples animals was what we could do for a few shillings.
Life was hell to say the least. Going to the bush, Tsavo national park to burn charcoal with my mother at the age of 10 was to say the least,hard. Our father was polygamous and by then had gotten out to his new wife and left my mum to feed us by herself. Our other siblings were in high school and living with relatives. It really took those tough value systems to heart and sought fun. My School Studies were just another chore to be done because you don’t have other choices. You might have come across child prodigies – children from a tender age know what they want to become when they grow up or even parents narrating with pride how their son/daughter will grow up and become a lawyer or a teacher or a doctor, or an engineer. I had no idea to who I would become. I was busy harangued by my older brothers. Yes I do remember helping my mother fetching water and getting firewood with the occasional job in the kitchen.
Naturally, she cooked for us before she left for farm hard jobs. Piping-hot food was like a fantasy I dreamt of with the same intensity as many children my age would dream of being. I began spending more and more time in the kitchen and before I realized it, it was my hobby.But it never inspired me to be what I am today. It happened by a coincidence. Life did not matter then.
After doing my 8 years in primary level I proceeded to high school not knowing where school fees would come from. Due to lack of support system in school fees , most of the days would pass by without attending classes due to lack of school study materials and fees. Surprisingly when I sat for my end of a secondary schools exams I came out the best student overal . Yes! number One .
As I got older, I realized that I was drawn to smells and sights of people . The eureka moment came when I was watching TV program extolling (by then it was a black and white Tv in our neighbours house) the benefits and future of hotel management institutes. There was a time where every youth wanted to be only a doctor or engineer or a lawyer. that was it! Of course there were government and defence jobs for some but it didn’t matter to me. Four years in high school was ok, though I would spend even two months without attending classes due to luck of school fees as mentioned earlier. So, my fourth and last year in high school took a different turn. I GOT MARRIED! Yes I got married when i was doing my high school finals at the age of Nineteen .I have given up!!!
And as I write this story am a father of Three pretty Kids, Two boys and a girl.Two are young Adults and the last born still under.
Son and daughter
Son and Daddy
When I finished my O level exams now my older brothers were working and they had a stable income, so i travelled to Mombasa from my rural home to see if I could secure a job, any job for that matter to help provide for my young family. My brother was so nice and supportive and decided to take me to a college, but suggested a different course from my hobby of cooking which never mattered to me. Shipping, clearing forwarding and international trade is the course I studied,One year later I graduated with a certificate in Clearing and forwarding which I was proud of. Interestingly, I went ahead to seek employment in hotel industry. With no training in hospitality ,things were not rosy but however I managed to push until Inter-Continental resort in Mombasa gave me an apprentice opportunity to training within their Food and Beverage department, kitchen then butcher, The training focused on Restaurant, food and drinks store etc.Due to my background of harsh life back to the village ,I couldn’t let any chance pas by. After three months of training within the hotel, I was employed as a casual within the kitchen . My Career took off. For two years with the hotel chain i decided to go to one of Kenyan premiere hotel training college ~Kenyan Utalii College to study Institutional Catering and culinary Studies.
T
My two years of college were modestly successful. I won trophies and awards at cooking competitions, yet I never excelled as a student.But I wanted to badly very badly ask any student from an institute worth its salt, what is the ultimate aspiration. The answer most likely you might find is getting into a management program. And the best program.
But as badly as I wanted to be there, life definitely had a plan for me. The plan started with my first job at Mediterranean Italian Restaurant in Kenyas capital city, Nairobi.I waited patiently all those months working as a drone in the basement kitchens only working in later shifts and chopping veggies for an aspiring chef to a fast food restaurant.. at least a hotel kitchen is what I thought I was worth of I asked God why????? As a young aspiring chef I wanted to grow , to roar beyond imagination The next pit stop was a Pizzeria and fast food Inter view, Steers restaurant. The interviews were taking place in their head office, quite a distance from where I was working. I had no time to waste because i wanted to play first fiddle not second, Never. As an aspiring hotelier you need to work as many outlets as possible to have an edge in the industry so I thought.
I will modestly say my life has been rewarding and satisfying so far as a chef, Not because of the money but because it gave me an opportunity to travel, adventure, meet many people.And more importantly naturing many talents.
So i did not want to miss this opportunity to work for steers/ debonairs restaurants.I left for the bus stage hurriedly forgetting in my excitement that i had to wear smartly for an interview. I found a hospital nearby the restaurant where I asked them if I could wash and change, luckily they agreed. At 7 am, I stood in front of HR office of the Steers food chain where I was told the interviews would have to be postponed. The HR manager explained the circumstances in the restaurant were not able to carry out the interviews because the CEO of Steers and Debonairs Pizza was in the house and all managers, needless to say, were on their toes that day. I told the HR that I would leave only on two conditions either I get selected or rejected that day itself. He asked me to wait and finally at 11.30 am he came to me, woke me up. By then I had fallen asleep on a warm couch in the waiting office and asked me if I was ready for the interview.Yes i was.The interview was done and i got hired. So after spending almost two years in their Kitchen i moved to one of the largest Casino in Nairobi and this time i was ready for the battle and finally got my dream . A bigger ,larger operation.
The year 2004 I moved again.This time was the year for a remarkable change, i landed my first overseas assignment job with sky chefs which caters for international airport passengers based in Dar-es-alaam Tanzania. This time not only as a Chef but doubled up being a head of operations. It was really a test of my catering career, serving 1000 to 3000 meals a day! My one year stay at sky chefs catering made me discover what food really is in all its forms, as ingredients, as support system, as a business, as history ,culture and many more things. It was an assault on my senses. The working was almost bordering on military-like precision. Long, hard working hours, on-the job trainings, presentations, assignments and projects.
At the airport waiting bay
At the end, the job in its inherent design ensured you became a culinary champ who knows food and mastered it well. We were sought-after commodities in the world. I worked for exact one year and left for another assignment. The disillusionment of trying to relate on what was taught in school, what industry or airline catering is versus what happens in the hotel was a little too much for me to handle.
I left and moved to Mafia islands at Kinasi lodge/hotel where I truly understood food as a business not about cooking but about owning your tasks and seeking its fruition, re-innovating and taking a second look on first impressions. I worked here for two tourist season 2005/2006/2007 and together with some of the most phenomenal chefs from UK, Thailand and USA. One among them is chef Matt (USA) , I understand he now doing his own charcutuire~Hinckley Fancy Meats. big up Bwana Mkeka. Chef Sean Milla (UK) as well running restaurants in Liverpool ~The Pruno and the Open door just to mention but a few.
Chef Matt Henkley and Chef Eliud
I gained a vision and working style that cemented further growth and ambitions in me. A new sense of responsibility got in me.
Early 2008 I left Mafia islands and my next stop was Mombasa. Went to Lamu island, start there for four months…. but it couldn’t give me what I was Looking for.
So i left headed back to Tanzania . This time in one of the best tourist safari circuit region of Arusha.Joined one of the 5 star lodge(Eunoto lodge) located at Mto wa Mbu Manyara national park this time as a Lodge Chef Manager for One year after the owner closed and relocated to his home area in Texas USA.
Coming back again to mombasa where I landed a job with prideinn hotels and resorts ,now prestigious chain hotels as a Banquet and events Co-ordinator, before quiting to start my own eatery – The Mzedu Kitchen which survived for a year before unseen circumstances hit followed by COVID-19 epidermic. At first I served Indian food, the locals ( Indians and Arabs settled in but could never be Kenyanized or Internationalized. They stuck to the use of spices just in almost everything. It took me about five months to sense what was required. The food that we crafted was nothing short of food porn. The journey still continues. I say once a soldier you die like a soldier.
Mzedu Kitchen 