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.
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.
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
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.
PRIME Why prawns deserve regular spot on your dinner table Unlike Tilapia, which has long earned its place on our tables, prawns still feel a little fancy, the kind of thing you’d expect to find on a restaurant menu rather than at your own dining table...
PRIME Spanish olive and alcohol producers seek Kenya partners as entry point to Africa Spanish producers are targeting Kenya’s growing demand for imported foods and drinks, unveiling olives, wines and spirits in a push to tap the hospitality and middle-class market.
PRIME Pub Review: Motor Sports Club — where Saturday gatherings were reshaped by time and loss A South C banda once filled with Saturday laughter, whisky and friendship becomes a quiet reminder of how loss reshapes even the most familiar places.
PRIME Chef Seby’s creamy chicken gravy recipe Chef Seby Onyango shares a rich, comforting chicken gravy recipe that turns simple ingredients into a flavour-packed meal perfect for any occasion.
PRIME The Local Grill: Where Nairobians go to eat beef without guilt A visit to a Nairobi steakhouse turns into a reflection on humane butchering, memory, and the quiet dignity behind every cut of beef.
PRIME A night in Stockholm’s underground drinking dens History can be a lot to carry around after dinner, so our guide and friend suggested we stop for a drink and process the violence of the age.
PRIME A taste of the story: Sicily pours its wine into the experience economy Sicily is leveraging wine tourism, culture and sustainability to tap rising demand for experiential travel and new markets.
