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Karen Chepkurui prepares a meal featuring a host of classic Kenyan dishes. Taught to cook by her grandmother in Mount Elgon, Karen has been perfecting her craft over subsequent years in Nairobi, last year featuring in the The Kenya eCookbook: Beans & Cereals Edition, which explores the relationship between cooking and energy use. Karen's food takes influence from across Kenya, from the slopes of Mount Elgon to the Swahili coast, with it’s Indian and Arabic influence.
A traditional chicken stew with onions, tomatoes, carrots, garlic and coriander and a touch of chilli, with a special Kenyan spice blend
NDENGU & SAMOSA
Ndengu (greengrams) with onions, tomatoes, coriander & garlic and a hint of chilli. And a handcrafted samosa to accompany it (contains gluten).
Vegetable laden pilau rice
Freshly cooked unleavened flatbread (contains gluten)
Finely shredded cooked greens
A fiery salad with thick cuts of onion, tomato, coriander & green chilli
Dry fry mbuzi (£6)
Bone-in goat meat in a dry sauce, with onions, tomato, garlic & chilli. Contains soy.
Handcrafted samosas (2) with a spiced filling (contains gluten)