Makuti Bar at InterContinental Nairobi is not a place that pops in my mind when looking for grilled meat. Mostly because the central business district isn’t necessarily a place I frequent.
When I went there, it was a relatively busy afternoon. From people catching up over lunch to others who seemed to be striking business deals; to others catching up on the re-run of an English Premier League match on the large projector screen, the place was a hive of activity.
Dubbed ‘Build Your Own Choma Platter’, the grill master, Chef Moses Ngondi serves a wide range of meats including; chicken drumsticks, Timau lamb chops, chicken skewers, goat ribs, lamb sausages, German sausages and beef mini steaks. Guests can indulge in five, 10 or 15 varieties accompanied by kachumbari.
“All the different types of meat undergo different preparation processes before being put on the grill. I marinate the chicken drumsticks in garlic, ginger, pepper and salt, bake them and marinate again in black pepper, white pepper and sugar, before taking to the grill. Before pre-cooking, the ribs is marinated with garlic, ginger, pepper and salt and then they are cooked on the grill,’’ explains Chef Moses.
We ate chicken drumsticks, Timau lamb chops, chicken skewers, beef mini steaks, German sausages and lamb sausages. Mustard, sweet and sour and horseradish sauces accompanied them along with French fries, ugali and potato wedges.
The lamb chops, tender and juicy were flavourful with little fat. The marinated chicken drumsticks have a delightful savoury touch. The beef mini steaks were succulent and charred, bursting with flavours from the marinades. The chef says Timau lamb chops can be prepared in 15 minutes.