Why I Would Return To Kisite Mpunguti Marine Park Countless Times

Where would we go next??One of our adventure gang member asked me.. Being a lead of distination,site and route researcher for the group, i was sorry that I had  to google to check what’s the best marine park to visit. I have been to Shimoni and Wasini island but not with the gang .

The gang Enroute(from left):Vicky,Ann,Doso,Gonga,Amina, Mzedu, Santana,Angela,Kevo,Jacquise and Liz.

The drive

Kisite Mpunguti Marine Park come to my mind.The park is roughly70km south of Mombasa. I knew the road would be rough since I had been to Shimoni before, so we settled for a 4*4 van and set out a date for the journey.

Assorted bites

Mzedu packed smacks

The journey was on a Sunday,As usual I don’t wake up early but I had to wake up at 5AM to get our snack packs for the day ready,thus started the road trip at 6AM.We crossed the ferry as usual but the jam to get to Likoni was crazy. After an hour or so we made it through. South coast is just chilled and calm and driving past Diani brought back memories of the rough road when I last travelled. The road was really poor then, and I mean really really poor. I never thought you can get to the Island with a vitz using that dirt road, but now the road network  is smooth  and very comfortable to any type of vehicle. A few kilometers down the road and we got to Shimoni.

Shimoni is a major historical site. This was where the slaves were kept before being shipped to Europe or Asia.

Meeting Mr Mohammed(lead guide)

I met my guide Mr. Mohamed Hassan waiting for us at the shopping centre.A very kind gentleman who made our stop there very worthwhile. Hassan is a local at Shimoni and owns a company that provides tours in the island. I asked if we could get to see dolphins. To  answer this question Hassan gave hope to all my heart. He explained clearly  that to visit Kisite Mpunguti you had to wake up at the crack of dawn and get the boat ride to the island. The boat will then go to tides where you could be able to view the dolphins. We asked so many questions and Mohammed had a ready answere and a solution to every of our concern.

Here we are at Shimoni. Mohammed led us to the KWS marine part offices for the registration and verification of identity.The Kisite Mpunguti Marine Park is managed by KWS (Kenya Wildlife Services) All of us were ready for the voyage to kisite mpunguti through Wasini island.

The KWS personnel Welcoming us.

We got in a dhow parked at the jetty named MV. Subra with three crew members on board. Jaffari was the captain (a smart young boy) and started the voyage to Kisite Mpunguti Marine Park Island. The Shimoni mainland and Wasini island are separated by a Kilometer of the Indian Ocean. Mpare hills which are in Tanzania could be seen and our guide told us guys cross into Tanzania everyday.

On board MV Subra.

Mr.jaffari briefing us

We got a brief from the guide about the journey from shimoni to Kisite-mpunguti- Marine Park, safety measures to take in case of emergency. At 9:30 the sail started. The sail is to take 3-4 hrs then stop over at Wasini- Island for lunch before returning to shimoni mainland, I realized the guide had a quite grasp on safety measures while at sea. I was easy about this and inquired, what if one gets sea sickness or vomiting what/ where would she/he vomit. His answere was short as ” you feed the fish” meaning  you just vomit on the sea. No plastic or waste is allowed to be thrown out ot the dhow. The dustbin is provided on board. Kisite-mpunguti- Marine national Park was smooth and we saw dolphins swim along the boat.  Along the way the sea got little rough but the boat cruised through despite the fact that some of the members got to vomit .

Casualties are inevitable.

We arrived at the park after about 1hr and 30mins. The boat was anchored and some of us went off for snorkeling and swimming to see the marine fish. Many other toirists from different  groups of nationality and myself enjoyed the view from the boat . The anchor- stop at marine park was to take 1hr 45 mins then leave for the island before high tide. However snorkeling took too long, the boat crew could not get us all together in time to leave for the island as planned. It was really  fun on the sand bath and swimming.By the time all  other visitors were back on board  of their shows it was already high tide and the sea waves were getting rough.

At the shimoni jetty.

Disembarking fron the dhow.

We set out to Wasini island about 1pm , the experience on the sea at Wasini channel was very chilling, the waves were rough as the dhow was wavering from side to side. That is when I inquired more on the available life- jackets and buoy- life –rings on board.. The dhow was well equipped in all of these vital equipment. We finally arrived at the Wasini island after about 1 hour 30 mins bumpy sail. Access to the island was by a one small boat ( there is no jetty for the dhows ) which takes trips to collect all the tourists and the reserve trip to return. I found these many trips also tiring but worth the adventure.

The group having their lunch at the restaurant.

Lunch at the Wasini island restaurant was refreshing sea food (selection of Fish, crab, lobster, rice, cassava ,vegetables , chicken , chapati and drinks ) and residents are very hospitable. We returned to shimoni mainland about 3.30 pm with unique experience and much of appreciation to God for safety. I also recognized that the dhow crew members mainly rely of their own experience on navigation but knowledge able of the sea around their area.

I would return to kisite Mpunguti countless time s due to ;

1. Unmatched scenery at Kisite Mpunguti Marine National Park. Before getting lost in all there is to discover below wild side of the sea with beautiful rock features, vast clear waters and beautiful blue skies and the scenery here is nothing short of divine.

 2. Majestic coral reefs at Kisite Mpunguti Marine National Park Coral reefs in the sea are what forests are to land. Coral reef barrier present at Kisite is so vast, providing a suitable home to octopus where dolphins feast on,You will therefore get to witness one of the most extraordinary features of the sea.  

3.Mysterious sea birds at Kisite Mpunguti Marine National Park.They love the bare rocks, which allow them the free space they are accustomed to in the ocean. As a result, Kisite is listed as an Important Bird Area.

4.The intriguing underwater world . Kisite Mpunguti Marine Park is one of the most ideal places for diving. The clear and clean waters boast of thousands of sea life that has been referred to as a rainbow. Snorkeling here will allow you to see beautifully colored fish of all sizes, shapes and forms.

5. Dolphins and whales at Kisite Mpunguti Marine National Park The most interesting  part of visiting Kisite Mpunguti is the chance to swim with dolphins in their natural habitat. These friendly mammals love playing in the water, and when they feel co enough can come within inches of you.

6.Shimoni Caves at Kisite Mpunguti Marine National Park: These are located in a small fishing village, these ancient coral caves were for century’s sacred sites of worship for the local communities. However, fate and history brought a darker aspect to this tranquil spot. In the 18th and 19th century the caves became pens for captured slaves on their way to the slave markets in Zanzibar. Your entrance fee will help pay school fees for the school going children from the village. It’s manned by the community here.

At 4pm we boarded our van back to northcoast Mombasa. But before them We made a stop at Diani for a quick one for the road. Sought to know where  we could go and unwind for an hour or so.

At Manyatta lounge enjoying the music.

Our source asked us to go to Manyatta Resort and lounge where entertainment is made. Yes ,…the place was epic. We danced till midnight . Exhausted, we left for Mombasa……….

Boarding our Van back to Mombasa from  Diani.

This Red Thing Valentines.

• In summary;it doesn’t matter what you’ve done for your significant other all year if you fail to remember this one day.You could have bought her a plot of land and build her dream house, but if you forget a thousand-shillings worth of flowers which will die in a days time you’re the most unromantic son in the universe.

Now that Valentine’s shenanigans are over, it feels a little safer to dig a bit into the origin of the day that made me occupy my mind to get my gifts delivered on time or else I would be that dead son of soil. In my budget was red roses, red outfits and a bottle of something called Belaire Luxe, a champagne from burgundy that goes for slightly over USD.80, and tastes very much like regular muratina..

One popular theory connects Valentine’s Day to a Christian martyr named Saint Valentine. The Catholic Church recognises several saints named Valentine, but the most commonly mentioned is a priest in Rome during the third century.

The 8th-century ,Gelasian Sacramentary recorded the celebration of the Feast of Saint Valentine on February 14.The day became associated with romantic love in the 14th and 15th centuries, when notions of courtly love flourished, apparently by association with the “lovebirds” of early spring. In 18th-century England, it grew into an occasion for couples to express their love for each other by presenting flowers, offering confectionery, and sending greeting cards. Valentine’s Day symbols that are used today include the heart-shaped outline, doves, and the figure of the winged Cupid.

Yes,this valentine I did my part as a boy child to making sure that the basics are met.Before expressing my love to my Valentine I had to show love to my own self by Joining Our Mombasa Walk Movement Bonje Valentine’s 2nd edition organized 4 days earlier.

Love was literally and figuratively poured into the streets of Mombasa as over 1,000 residents participated in a 19km walk to celebrate this year’s Valentine’s Day.

 The young, old and youth thronged to the street to participate in the walk organized by the Mombasa Walk Movement.

So ,on the 10th, February we walked for 19 km to celebrate our health.

Legend has it that Valentine defied the Roman Emperor Claudius II, who had prohibited marriages for young men, believing that single men made better soldiers. Valentine continued to marry young couples in secret. When discovered, he was imprisoned and eventually executed on February 14. Ouch! Kind of makes Valentine’s Day Good for lovers, especially to a Man of the world.Thats why it’s very important to send a gift(No matter how small) to a woman you truely love.

Some historians link Valentine’s Day to the ancient Roman festival of Lupercalia, which took place in mid-February, a fertility festival dedicated to Faunus, the Roman god of agriculture, and Romulus and Remus, the legendary founders of Rome.And the theories will go on and on.

The commercialisation of Valentine’s Day, with the mass production of cards and the exchange of gifts, gained momentum in the 19th century. It doesn’t matter what you’ve done for your significant other all year, if you fail to remember this one day. you’re the most unromantic son in the universe. Where did the red colour theme come from ? May be because of the blood the Valentine matyr shed?

To the red colour!!, this son of soil decided to pull a surprise to the old girl. We all left for work in our different fields. However I managed to sneak back to the house to colour the entire room red. Yes, pulled the red curtains up, the beddings red. Literally everything was red.Placed the Rose as bed centre piece. Off to plan for dinner.

Yes the suprise worked,It blew her off..All my sins for a year were pardoned.. To end the day was a church organization dinner where we had a good time with the speaker of the day.

I remember one woman who said, “I’d rather get a packet of maize flour than a bunch of inedible flowers.” I believe come judgment day, that woman will suffer a similar fate to the biblical Eve. You remember her, right? Apparently, she’s the reason women lose a tonne of blood once every month and get moody. My partner overheard that couples conversation on adjacent table.So I went ahead and posed a question.

“Diana,” I said to my love, (just to get her opinion on the woman conversation) -“I’ve loved you since the first day I laid eyes on you and I’ve done everything in my power to show how much you mean to me. What’s one day compared to valentine”

She answered “If you don’t get me flowers and wine,” she said, “you’re dead to me.”!!!!

Perfect Mzedu Home Made Beef Burger

The beef patty is the key player when making a perfect beef burger,Mix the ingredients to combine so the proteins start working and stick to each other to create the perfect patty. Keep treating the meat tenderly while shaping the patties. Don’t pack them together too tightly. Just gently form them into loose patties. Make sure the patties are even in size – you can weigh them to be exact or you can use a burger pressing machine, if you have.I craft my burgers using my hands  can, if you like. 

As a rule of the thumb, Burgers go well with fries and cabbage slaw.

Select your ingredients: can serve 15.

1.5kg medium ground Beef Mince

250g fresh breadcrumbs

4 large brown onion, grated

1/2cup chopped fresh parsley leaves or coriander if you like

4 garlic cloves, crushed or 2tsp garlic powder

4 egg, lightly whisked

4 tbsp Worcestershire sauce or Tomato Ketchup

4 tbsp olive oil

150g cheddar, thinly sliced

15 hamburger buns, halved

100ml Mayonnaise /mustard

8 lettuce leaves

450g (about 3 medium) ripe tomatoes, sliced

Mix mince, breadcrumbs, onion, parsley, garlic, egg, Worcestershire or tomato ketchup sauce,if using in a large bowl. Use your hands to mix until just combined.Divide the mixture into 15 -17equal portions. Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.

Place the patties on prepared tray. Cover with plastic wrap and place in the fridge for at least 20 minutes to rest.

Heat the grilling pan and cook the patties for about 4 minutes each side or until browned and cooked through. Transfer the patties to a tray. Set aside and cover to keep warm.

Meanwhile Place the hamburger buns, cut-side up, under the grill and toast for 1 minute or until golden. Leave the grill on. Place the patties on prepared tray. Top patties with cheddar. Place under the grill for 1 minute or until the cheddar is just melted.

Spread the bottom halves of the toasted hamburger buns with the Mayonnaise or mustard, if using. Top with the lettuce, tomato and patties. Dollop with tomato ketchup. Cover with the hamburger bun tops to serve.

Ready burgers with fries and coleslaw salad.

Juicy Mzedu Burger

THAT PERSON YOU CALL A CHEF.

A CHEF has to be that person who is committed, Realistic, Experienced, Competent and Confident. Without a chef their would be no restaurants, no hotels and resorts. Their would be no hospitality, there would be no homes. What am saying is that this world wouldn’t be as enjoyable. Their would be no businesses.

The single greatest attribute of a chef is confidence. “I can do this” are the words that rally the team, that instill calm, that pull people together, and attract supporters. This is what draws the very best employees to a restaurant, leads those with the means to invest in the business, and lights up the media who will paint a picture of excellence that builds excitement and anticipation around a dining experience. But real confidence at this level doesn’t come easy. Having spent many years in culinary education and professional kitchens, this is a conversation I had with countless young cooks and culinary school graduates – the process takes time and dedication. This is why it is nearly impossible to aspire to the position of chef without the patience and the focus to gain your chops. Confidence takes TIME. Chefs job is not just cooking, it’s more than that.

It’s a Tittle which you don’t give yourself. People give it to you professionally .
There is a process, a progressive process that, if embraced, can serve as a roadmap for the young and eager with an eye on the chef’s desk. It is a process which those chefs who are reading this article will likely agree. Each of the five steps is complex in its own right, but that complexity is what makes the process work.

AS A CHEF YOU MUST BE COMMITTED:
Are you truly committed to the process and the position? “All-in” is a phrase commonly used by those engaged in a career that combines art, a high level of skill, problem-solving, vision, and leadership. Meaning the person involved will do what it takes to build the necessary skills and knowledge required. This approach is not for everyone, nor is it necessary with many jobs available to the public, but for a few, it is essential. Are you committed? Are you willing to give 100% – always? You can argue the need for this if you like, proclaim that it is unfair and abusive, and you will be able to make valid points – however, we are talking about “getting to confident”, not just reaching for a job title otherwise you will not succeed.

AS A CHEF YOU MUST BE REALISTIC:
So what do I mean. Early in one’s career there is the desire to always say “yes” and then work at figuring out “how”. We should certainly applaud this positive attitude,Yes, attitude. But at the same time realize confidence expressed too early in the game will likely lead to less than stellar results.Just like in the army,”Yes Chef” is a command affirmation committed to cooks who know what they don’t know. They never shy away from learning and growing but accept when they are not ready for a task, project, or opportunity. They are not afraid to admit they are not there yet but then work like crazy to be ready the next time that challenge comes around.Cooks are the people who would be at the back of the stove in command of the chef.

TO GET THE TITTLE YOU MUST BE EXPERIENCED:
Those with an eye on confidence know that experience is the best teacher. A successful chef is a portfolio of experiences (good and bad) that allow then to effectively prepare, and problem solve. So, the best approach to confidence is to experience as much as you can, in as many different situations, with as many different people as possible. A PGA golfer plays on as many different courses as possible, as many times as possible so that experience will guide them through club selection, approach, green speed under different conditions, and how to avoid traps and water. It isn’t just skill that wins tournaments, it’s experience. The same is true in the kitchen.Chefs are managers.

CHEFS SHOULD BE COMPETENT:
Ah, competence – this is an enormously critical piece that runs the gamut from technical skills, human management skills, trouble shooting, scenario planning, problem solving, timing, effective planning, speed, taste, visual presentation, and control. Yes, there are some who may be born with incredible taste buds, or an artistic eye for plate presentations; some who can muti-task like they were born to do so, and some that pick up technical cooking proficiency as easy as breathing, but to be a confident chef, you need the full package of competence and that takes commitment, A realistic approach, Experience, and all of the Skills listed above. Competence is not automatic it takes real effort, and lots of time.

AS A CHEF YOU MUST BE CONFIDENT:
There was an NBA playoff game a while back when the Chicago Bulls seemed unstoppable. Michael Jordan and Scottie Pippen(Those of my age would recognize the names ) . Those guys were workhorses of team scoring and Michael seemed to be the player that could be trusted the most in a clutch situation. There were just seconds left in the game and the Bulls were down two points. It appeared obvious that the ball would go to Michael for the final shot to tie the game. The ball went into play, Michael received the pass, and he had a clear shot for the tie. He quickly scanned the court and surprisingly passed the ball to Steve Kerr outside the key, Steve shot the ball at the buzzer and drained a three-pointer for the win. When asked after the game why he took that chance, Michael simply said: “I saw it in Steve’s eyes, I was confident that he would make the shot and win the game”.
Confidence comes from competence and trust – when it’s there then the results can be anticipated whether in sports, music, art, the trades, or kitchen.

A chef, to be effective, must have the trust of everyone around. Trust comes from the confidence the chef has in his or her ability to make the right decisions, perform the task at the highest level, lead others to the finish line, and do so with an understanding that it will be done correctly. When CONFIDENCE is there then that “YES” response is something that everyone can depend Chefs don’t take command from anyone, they are responsible and answerable to any eventuality of the food operations.

They decide what to buy and the cost of what to buy. They got the knowhow of how to controll food cost and profit margins.

AND THAT IS A CHEF…..

Camels joint-Mombasa(The Miss And the score)

At the fort Jesus -mombasa.

It was that day when I decided to take a trip to Fort Jesus in Mombasa.Purposely to know more of the Zinjanthropus days. The Portuguese and the Arabs colonial days until the Germans and the British took over. It was an eventful day full of knowledge. But this is not about Fort Jesus any way!!.The night got me off guard and decided to get a restaurant nearby for my dinner.

Memories are something that you will be able to keep forever. I like documenting my memories and this is one of them.

Camels Joint wasn’t one of my choice to have my dinner due to my previous experience at their Haille sellasie branch . But it was the nearest of all within the fort Jesus area, So I was kinder 50-50 going to the Fort Jesus branch. I ignored my instincts.

The fort area

The food here is mediocre to sum up all. Any food enthusiast who knows what comfort food is(sic) Wil do the same. It’s the only food I ate in the last 24 hours that I did not eat in the proceeding days.This is my second Visit to Camels joint to see if in my previous visit was just that bad day to them or for me but to my surprise it was worse than the previous visit.

The outdoor sitting area good, the ambience excellent. But the tea served cold.

I would leave zero star but I gave them a one star for the cleanless of their washrooms and dining area ambience. The food is mediocre for the price and to make it even worse it is not even close to authentic.I enjoy food in all it’s forms but this was a let down,.Streed food in Mombasa is far better. The vibe and food feels ridiculously whitewashed.

A full burnt king fish garnished with a day old lettuce leaves and smelly tomatoes.

I have not rated any restaurant as bad but below are my observations..

01. Would give it a zero if I could. The waitress stand was slow and lack product knowledge …Come here if you want attitude.

03. Cold Tea and customer service in the (City! Asked them to reheat the COLD Tea they gave me to drink and the waitress forgot to bring it back until I cried loud

02. Sleepy service, poor food quality, and when i asked why it was like this they stated that their kitchen was backed up, yet the restaurant was damn near empty.

04. Took an hour to get food. Fish was dry and burnt I have ever experienced. Go ANYWHERE else.An Overpriced piece of Fish

Mokimo /potato croquettes

Ready deep-fried croquettes

Back to the basics;

Soft from the inside and crispy outside

Served as an accompaniment to chicken and french beans

Mukimo is a Kenyan meal whose origin is Central Kenya ( The Agikuyu community) but it’s popularity is savoured in restaurants and hotels across the country. If you have been wondering how to prepare this meal at home,here is a simple recipe to guide you through. More of a mashed potato but more filling.Now,we are not doing a mere mokimo but it’s version of croquettes where in case you have a left over mokimo you can remake it as a croquettes, just like potato croquettes.

Meanwhile,Also its worth setting aside some mashed potatoes just to make these mokimo croquettes the next day. This finger food is a crowd pleaser and makes an ideal snack or an accompaniment for entertaining or a fun side dish. All it takes is dressing up mashed potatoes with some chopped pumpkin leaves or spinach, fried chopped onions and boiled corn off the cob before shaping the mixture into logs and then breading and frying to golden perfection. Sprinkle with finely chopped parsley or spring onions before serving and maybe even a dusting of grated parmesan cheese for a special touch.

Ingredients

• 1 kg Irish potatoes
• 2 handfull of chopped fresh soft pumpkin leaves or sipnach
• 1cup of soft maize off the cob boiled
• A bunch of spring onions(finely chopped)
• 1pc medium onion chopped
• A knob of butter
• Salt and ground pepper to taste
• 1 cup all-purpose flour
• 1 large egg
• 1cup fresh breadcrumbs
• Vegetable oil for frying

• Fry the chopped onions with the butter and set aside.
• In a large bowl, stir together potatoes which has been already boiled; season with salt and pepper.Put the onions and the chopped pumpkin or spinach leaves( You can puree on a blender for good results)-Mash to a fine paste using a masher or back of a cup.In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.This process is called Pane process.
• Form potato mixture into 3/4-by-3-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan,heat vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. Drain on paper towels.
• Serve as a snack with your favourite dip or to accompany your Chicken or steak or even your favourite fish dish.

The rolling, cutting and shaping

Dust with flour, dip in egg .

Finally finish in bread crumbs.

Ready shaped for deepfry

Soak your soul in the love language,Take a culinary day out.

What you need to know:

Diani/Mombasa is a destination where cordiality and love are celebrated. Here lovers get to come alive as they officially start their matrimonial journeys and enjoy a honeymoon together.Mine wasn’t a honey moon but a trip to dip my feet into sandy beaches of southcoast.

Eliud and Dee

Dee, My Fiance lay on her back as she smiled, her eyes sheltering behind blue sunglasses as she blissed in the delight of swimming in the splashy green and blue waters of the Indian Ocean.

It is a sunny Sunday afternoon and tourists, several of them couples and families, are out swimming in the ocean while others either sit or walk, and some kick some white sands.

Diani is a destination where cordiality and love are celebrated. There, lovers get to come alive as they officially start their matrimonial journeys and enjoy a weekend or honeymoon together.

Kongo public beach access point

Diani has a history which keep the body warm, a vast clean coastline but it is the people around that give you the psychological warmth . People will greet you with smiles that tickle the soul and tenderize the heart to the idea that Kenya coast is indeed a beautiful thing. I started sampling the Diani coastline from The Jacaranda hotel to Neptune .Quite a distance but it’s worth taking.

Most of the hotel staff I interacted with are natural at making guests feel at home at their facilities. From the local eateries to exclusive restaurants the pattern is almost similar.From the artistically chiselled Arab doors that I was glad to study closer to appreciate the precise designs that exhibit patterns that represent the lifestyle of the coastal people whose lifestyles were heavily influenced by the Arabic and Portuguese traders in the past century.

I was to later take note of the weather. The environment is suitably warm and cold too. I was welcomed to gentle rain drizzles from the open skies that seemed to signal a good week ahead at the subjectively natural coastal luxury compound.

Dee is a lover of style and an outdoor kind. So after booking in for the day, we left our room to venture outside for a walk which turned to be an all day affair. We walked along the beach, took boat cruises, canoe rides, kite surfing, scuba diving, marine tours and swimming in the ocean . What’s interesting is that all these activities are managed by the local community groups.Hence good income to them.

Community run beach restaurant

For lovers of culture and the unique heritage of the coastal people, The Beach operators showcase their wares along the road. Shukas, handicrafts,curvings and art drawings are displayed to showcase true Swahili style that embodies use of stones or wood richly decorated. Wooden high hanging ceiling are not left behind beautified using baskets, local shakers, mats, shuka and more.

The roadside curvings and artifacts

Speedys bistro-serving most Kenyan coastal dishes

In every Restaurant you enter; Lovebirds, the introvert, extrovert, friends, and groups- private or corporate will find a place to sit and talk, sit and enjoy a meal, rest or even sleep and probably contented of the security and hospitality offered across..

Jacaranda resort beach stretch

activities offered

A large swimming pool

Somewhere along the beach line, tourists love going about the simple pleasures of life; cuddling, turning pages of their favourite novel cover to cover, undisturbed, smoke a cigar, or just listen to the indulgent sound of waves hitting against each other on the gigantic blue Indian Ocean- the third largest on our planet Earth.Along the road leading to popular clubs street food joints their is always a well maintained lawns of the compound, the environment in Diani is well maintained to it’s natural state. You breath fresh air from the trees.Also the roadside is covered with pots that serves a decorative placement. It should additionally serve to remind the tourist visitors of the enviable traditional life of the coastal and indeed African people. 

Fried fish with corn meal.

sugar cane, beetroot juice

Fried snapper and spinach

But it is the culinary offerings that got my palate excited,Dee, My Fiance is a lover of Fish, a lover of food,And thats why she is Romantically endowed each day .This trip was meant for her ,for us, to re-energize our love and no other place other than Diani. Diani for me any time. As we say bye-bye to Diani we say keep the hospitality alive. Fish,coffee chai(tea) and Ooh I forgot Dee loves vodka and whisky too.

Vodkas

A Kenyan Living.

Happy Thursday my people!!! I hope you have been great past half year and the just commenced last quarter is taking all of you easy. It’s been hard for us all with election campaigns and subsequent voting, it’s still not over till it’s over, The supreme court’s verdict is to come in the next two weeks. Anyway, politics aside. It has been a challenging past couple of years for most of us. Every single year comes with a new set of challenges and this year seems to be the year of tightening belts that were already suffocatingly tight! It will be a challenge, but we will overcome! And as we go through economically tough year lets us also think on how to make our stomach full.

Challenges will always be there, therefore let us make room for joy in whichever way it finds us. I am currently deeply enjoying my cooking with the family and friends. I am enjoying the noise and sizzling onions from the pot. I am enjoying scents of fresh flavours and Kenyan aromas in my home. And certainly, I am enjoying great food! Tilapia fish is a must in most of family meals.

My days collection:fried tilapia with ugali And spinach .

I have done several stew recipes (chicken, beef, fish )in the past but this one is the one I love most; chicken stew/curry with a mild spicy touch. Food shouldn’t be boring , Food shouldn’t be expensive..get the most available ingredients and turn around the basics. This is exactly how I make my stews at home and I am particularly excited about sharing this beauty with you guys.Kienyeji chicken is delicious, she is slow cooked, she is unforgettably heavenly. !

A free range chicken curry

Today it’s not about recipe but generally how to make your Kenyan plate awesome.If getting local chicken is a challenge or expensive then go for broiler which is cheaper and good for deepfry or broasting .

Broasted chicken , glutinous rice and assorted vegetables

Finally don’t forget the kids who like their fries and some chicken rolled Naan.

Chicken rolled naan bread.

Have a wonderful weekend ahead…. Ready to take Kenya plate on the international space.Food brings you together..

The kitchen raid

It’s the first week of February and the last day of planning my food adventure weekend.In my mind was how to get a multi-cuisine restaurant or an eatery for that matter.As A daring chef my focus was clear. To experiment any cuisine with the chef in charge of the organization for one day!!

A Wednesday morning I took what I needed for my busy day. Off I go! Before I realized, am by farmers market. I admit my obscession with food and I can’t resist trying new food. Food travel is my next big thing and do wish I would do more of it.

The kitchen.

As the world tourism says”Food tourism is the act of travelling for a taste of place in order to get a sense of the place”. New food experiences enrich any travel experience.Trying unique dishes creates memories that live with you forever.

Now, in the farmers market,I looked around and saw some fascinating fresh food stuffs and ingredients which booged my mind even more.But surprisingly I couldn’t pick any due to the fact that I did not know where my days kitchen raid would be..

Off I left the market headed south. A10km drive along the beach line I saw a big signage with inviting food pictures and taglines.Guided by my instincts i headed straight to the signage which landed me to the Big kitchen eatery. As the name suggests it’s really a big kitchen by looking at it’s huge outdoor set up.

At the entrance the security asked me to open my bag which had all manners of cooking parafenalia.As i was slowly following the orders,I saw a man on a chefs jacket (no doubt that was the chef)My guess was as good as yours.He was the chef owner of the kitchen.

Chef!I yelled. Before the security man realized i had already started introducing myself to the Chef.I felt embarrassed but nothing could stop me anyway. We shared a conversation and he allowed me to work alongside him this day.

Chefs speak global language,I wore my chefs jacket and the days journey began. As they say “if the cheese smells like dirty feet,it will taste like heaven.

Ricky Mustafa the owner of the Big Kitchen and Oyster Bar in downtown southcoast beach is a well accomplished chef.As we wait for the supplies at the bar, I take in the gleaming open kitchen that overlooks the comfortable, cozy dining room, comprising a mix of tables and a banquette along one wall. The plush chairs are covered in soft velvet. Each table is topped with a vase of pastel-colored roses. Black and white wallpaper hung over the kitchen defines “Big” and “culture” – the name Ricky pays homage to

I’m holding my horses when Ricky abraptlly ask me. “You hungry?” he asks, and though I was not, he convinces me to try some pork plate and rice. “It’s my favorite dish,”he says. “I’m about to eat some, too.”It was a nice sweet and savoury dishes which he called it Vietnamese.

In the kitchen several minutes later, we embarked on the day with some more food on the production line.For chef Ricky Lunch service was measured with precision.One after the other plate was moving out.

Mongolian beef topped with spaghetti carbonara.

Tempura prawns, fried jasmine r rice.

Assorted vegetables, stirfried beef.

“They say if you do something you love, you’ll never work a day in your life,”he says. “If that’s true, I stopped working about 15 years ago.”

Double fried beef.

The Filipino Calderata.

He loves food, Like me he never dreamed that one day he’d make a living out of his love for cooking.We pulled more plates on the local Swahili cuisine too.

Egg biryani.

Kenya’s favourite:Ugali,wet fried goat meat and stirfried vegetables.

Nyama choma,fried wedged potatoes and cabbage slaw.

Roast beef with onion jus.and vegetables buttonates.

I guess at this point I just kind of becoming obsessed.I was finding my place in this kitchen.

“It’s all about quality,”he says.Two hundred covers showed up. “You came here with a blessing” He says wiping off his sweat.

When its a sunday…

A family Sunday drive.

I tend to enjoy the freedom of spontaneity over the comfort of routine,routine for me never works and will never want it to work. Routine is not adventurous as spontaneous activity. The only routine is to go to church. But I do have two favourite kinds of Sundays, which are both about cooling down and enjoying my saroundings.

One is going out on an unplanned adventure like some picnic at the forest trails or at the beach and swimming . My wife is both a laid back person as well as a good photographer and an indoor girl, Both of them to me are important for the family to bond. So my Sundays tend to be swayed by her ever changing lifestyle. If her day is to go out then she’s often itching to take a little trip and off to explore somewhere. This suits me wonderfully whilst chatting endlessly and listening keenly to her story on the journey,and arriving somewhere beautiful to our point of rest, I usually take out my camera phone to capture the tiny details of nature. My younger son at this point is always our camera man.With this my sundays are Al round fascinating. We often find ourselves by the sea- so calm and relaxed and we’ll stay to catch the sunset.

Madafu(coconut drink)

Dive

The beach sunset

What I love about the Sunday at home feeling when you really honour it, is allowing yourself that time to pick up the coffee table books and magazines you haven’t had time for during the week. I focus so much on making all my time meaningful and productive, I feel it is only time i have as a career chef hotelier within the week that I am really practicing restful time as something important for me too and I am really enjoying especially with my playerful family.

The other Sundays I love are time at home. Whether it is sunny or grey outside I feel cosy indoors, I simply enjoy the sun shining in through the kitchen window as I prepare some brunch for the family. Before I would settle into something calm to cook for a burst of energy to start with like a pancakes with maple syrup or a jam filled doughnut. I’ll often then go to the Tv room and engage some movies,May be once in a while I would retreat to my bedroom for some writing. But without a doubt I’ll be drinking a ridiculous amount of herbal tea.

Yes, I think it is so good for us – for me it does inspire my work, but I think it also helps me feel refreshed.I grew up surrounded by woods, fields and trees so I feel much more at home in nature than a busy city -. I also bring nature in to my home, trying to grow (and remember to water) my house plants and I’ve also really fallen in love with fresh herbs and flowers. I think I enjoy that Sunday which is simple, not loud, but pleasingly quiet and ordinary.

A relaxed writing Sunday…. Make your Sunday useful ,either to yourself and family or to the society which you live in.