PRIME A warm bar, cold whisky and strange company How little you can do when cold gets into your bones.
PRIME From nyama choma to sushi: How Kenyans are acquiring a taste for uncooked food That change in Kenyan eating habits is partly linked to the increased exposure to international food.
PRIME How much should you spend on eating out? What financial experts say Weekends tend to push her spending even higher, with brunches from Java, two-piece meals from KFC, and a steady stream of snacks, from croissants and crisps to flavoured popcorn.
PRIME How long can you really keep raw meat in the freezer? Does meat become unsafe if it remains frozen for years?
PRIME When grandma’s cooking meets Nairobi’s fine dining I was not prepared to find, let alone enjoy, a six-course meal built around foods our grandparents would recognise.
PRIME Forget sushi, Nairobi diners are now falling in love with ramen In recent years, Kenyan diners have increasingly come to appreciate this labour of love, giving ramen a foothold in Nairobi’s dining scene.
Sugar rush and sweet banana booze at Kigali’s Fusion Restaurant Our venue used to be called the Heaven Retreat before it was acquired by Hemingways, and you can tell why someone would name it Heaven.
PRIME Why plant-based milk remains niche despite cow milk shortages The shortage brings into sharper focus the question of what alternatives exist for Kenyan consumers.
PRIME Kenyan pastry chef who found success in New York, California Bhavana’s interest in food began early. In high school, she chose food and nutrition as an elective and later hoped to attend Le Cordon Bleu in Europe.
PRIME Pub Review: What happens when Kigali keeps you waiting? The Executive Lounge is silent for the most part, even though there is piped music.
PRIME Fermented Korean cabbage finds a ripe market in Kenya Kimchi is a traditional Korean dish made by salting and fermenting vegetables with a mixture of seasonings.
PRIME Secret to juicy, fall-off-the-bone pork ribs With the long holiday coming, this is an especially good time to learn to embrace rather than worry about the mess.
PRIME Pub Review: Here’s how to get the rooftop bar set up right At Dijo there were plenty of expatriates at dinner, and a number of Kenyans, mostly women in pairs or small groups, enjoying cocktails, a meal and a laugh.
PRIME The most expensive beef cuts become big business Kenya’s beef market is carving out a new niche: ribeye, tenderloin, porterhouse, striploin, picanha and t‑bone are no longer just indulgences in five-star hotels and upscale steakhouses
PRIME Homa Bay’s bad roads aside, this pub offers beautiful nights There was a very natural, unrestrained air about the place. Everybody was having the kind of fun they knew.
PRIME The Chef’s table: Sh12,000 dinner struggles to find takers A chef’s table is like getting a VIP seat inside the kitchen.
PRIME Why Kenyan hotels have removed foie gras from menus Kenya’s luxury dining market is changing, with diners moving away from the once-fashionable obsession with exotic imported delicacies.
PRIME I finally tasted the world’s most expensive food—worth Sh230,000 a kilo Black truffles have a remarkably short shelf life and are best enjoyed within a week of harvest, meaning every hour counts.
PRIME A 40th birthday party? Why would a Kenyan man throw himself a birthday party? Red Ginger is Nairobi’s newest dining hotspot, the kind of place where every socialite seems duty-bound to take a hundred photos before ordering a drink, only to flood Instagram with its...
PRIME Inside Nairobi’s growing Nigerian cuisine appetite Yakoyo is not an outlier. In recent years, Nairobi has seen a growing number of Nigerian restaurants open their doors, each betting on the city’s increasingly adventurous diners.
PRIME The Kenyan chef training Rwanda's next generation of cooks He has worked in some of Kenya’s leading hotels, gaining skills in seafood, fine dining, kitchen management and hotel operations.
PRIME Where to get authentic Thai food, sometimes infused with omena BangBang’s menu is rooted in Isan cuisine, a style of cooking from northeastern Thailand known for its bold, punchy flavours.
PRIME The Spanish wines worth drinking—and why Spain's appeal lies in its ability to combine centuries of tradition with accessibility.
PRIME How Thogoto Interchange became Nairobi’s newest park-and-chill hotspot The rise of Nairobi's park-and-chill culture is drawing revellers away from clubs, reshaping nightlife and creating new business opportunities.
PRIME Pub Review: At Ciel Lounge, Nairobi’s cool children gather under one roof Ciel feels like the kind of place where a party is always in progress. It was bigger than it looked in photos, grander than I had imagined.
