What was the strangest meal you ever had?
As a chef, I don’t call food strange as long as it is edible but I once ate meat from a platter at a party in Carnivore and when I later asked what it was, I got a surprise. It was the first time I had tasted crocodile meat.

What would you cook away from the public eye?
I would say creamed spinach to go with rice. Still I’m used to cooking for many people.

Who would you salute as the best chef in Kenya?
He currently plies his trade in Sierra Leone though he’s still a Kenyan, right? A chef called Bernard (can’t recall the other name) who taught me the ropes of cooking in a patient, interactive manner at Gallos Restaurant in Mombasa. He was a remarkable all-rounder, showing culinary experience and composure all the time.

What are you good at making?
Coconut battered red snapper among other foods.

How do you prepare excellent coconutbattered red snapper?
Marinate (immerse) the red snapper in a mixture of lemon, salt and black pepper then dust it in coconut flour. Dip it in the batter (a stirred combination of wheat flour, water, eggs and coconut milk) then deep fry till it turns golden-brown. The sweet aroma will confirm that it’s ready. At About Thyme, we generally serve it with lemon-scented rice, potato wedges, sauté potatoes and vegetables-very tasty!

Where would you go to spend your birthday?
My birthday comes somewhere in August and Kisumu being the best place to locate my family members, I naturally prefer to go out with them within that city.

What meal would you choose to take if it was your last day on earth?

Definitely lamb stew, especially made the Moroccan way with lemon, figs, cayenne pepper, ginger and a little yoghurt. If served with noodles, that would be a perfect send-off meal.

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