Hospitality

Ho! Ho! Ho! The festive season is upon us, and you know what that means— family, friends, food, drinks, nyama choma, and of course, plenty of beer! But, what happens when you combine the heart of Kenyan cuisine with the bold flavors of beer? You get an unforgettable, creative culinary experience.

This year, East African Breweries Limited (EABL), in collaboration with Fairview Hotel and Chef Rami Saloum, took things to a whole new level by curating a mouthwatering, beer-infused three-course meal that will inspire your festive celebrations.

I was lucky enough to attend and experience this flavorful feast, and let me tell you, the flavors, creativity, and passion that went into these dishes were out of this world! Join me as I take you on a beer-infused culinary adventure perfect for the holidays.

The Welcome Drink: Infused Tusker Malt

The experience kicked off with a welcome drink that was anything but ordinary—Tusker Malt infused with green chili, ginger, and fresh strawberry. Now, I’m not typically a fan of chili, so I’ll admit, it was a bit overwhelming for me at first. The heat from the chili hit my throat, but there was a subtle balance of sweetness from the strawberry that helped tone it down. The drink was served in shot glasses with a lemon rim and a sprinkle of rock salt—making it a refreshing yet bold start to the meal.

Chef Rami, (or Kamau, as he’s fondly known for his love of ugali, nyama choma, thufu, and beer) shared that getting the right balance took patience—three hours of carefully infusing the ingredients to perfect the flavors. A bold start to a meal that would only get more exciting from here.

First Course: Beer Mutura with Tusker Lager Sauce

Up next was a Kenyan street food classic—mutura—but this wasn’t your average mutura. Chef Rami took the beloved sausage and gave it a Tusker Lager makeover. The chef takes traditional mutura (Kenyan sausage) and boils it in Tusker Lager until cooked. It’s then grilled to add that smoky flavor we all love. The twist? The Tusker Lager sauce. The sauce was reduced to a rich, flavorful glaze, which was served on the plate beneath the mutura. It didn’t just sit on top, but was artfully plated with the mutura nestled on the sauce, allowing the sausage to soak in all that beer goodness.

The accompanying beer-infused kachumbari added a refreshing crunch, with the onions soaked in Tusker Lager to enhance the pairing. The beer mutura was a true crowd-pleaser, and for me, it was the perfect appetizer to set the tone for the rest of the meal.

Nyama Choma & Ugali: The Ultimate Kenyan Comfort Food

When it came to the main course, nyama choma and Ugali, Chef Rami took things to a whole new level. The nyama choma was marinated in Guinness, which not only tenderized the meat but also imparted a smoky, malty flavor that was out of this world. Grilled to perfection, the meat was soft, tender, and full of flavor, with the beer infusing every bite.

The ugali, the true heart of any Kenyan meal, was made with Tusker Lager—a subtle yet delicious touch that enhanced the classic dish without overpowering it. The carrots were blanched and then caramelized in a blend of beer, orange, honey, and butter, creating a perfect balance of sweetness and tang to complement the savory meat and hearty ugali.

I have to admit, ugali and nyama choma are always a winning combo in my book, but when paired with the right drink, it elevates the entire meal. I found that a cold Manyatta Pineapple and Mint Cider was the perfect accompaniment to this dish. The cider’s refreshing sweetness and minty notes perfectly complemented the rich, malty flavors of the meat and the delicate, beer-infused ugali. If you want to add some extra sparkle to your festive season meals, this pairing is a must-try.

Poached Pears in Manyatta Cider: A Sweet Finish to an Amazing Meal

For dessert, we were treated to a warm and aromatic dish of poached pears. The pears were gently simmered in Manyatta Cider, sugar, cinnamon, and star anise for 15 minutes, resulting in a tender, flavorful dessert that was the perfect end to the meal. The pears were served with cream anglaise and cider-infused jello cubes, creating a refreshing and creamy finish to a rich meal.

And Chef Rami wasn’t shy about it—he shared that the patience required to perfect the poaching process was key. After all, the best things in life are worth waiting for.

Chef Kamau’s Take: Passion, Creativity, and Patience

When I spoke to Chef Rami about his inspiration behind these beer-infused creations, he emphasized how much he enjoys experimenting with local ingredients and flavors. “Kenyan food is all about bold, rich flavors,” he said. “Infusing beer into these dishes just takes everything to the next level.” He also mentioned that patience was the secret to success when working with beer, especially when infusing it into the dishes.

But his love for food and beer goes beyond just cooking—it’s about creating experiences. “What I’m trying to do is get people to think about how they can incorporate beer into their meals in new ways. This holiday season, I want everyone to think: what else can you do with your beer?”

What Else Can You Do with Your Beer?

So, what’s next? What else can you do with your beer this festive season? Chef Kamau’s advice: experiment! He’s already thinking ahead to a new recipe involving beer and soup, and who knows what other creative ideas are brewing in the kitchen. For me, the possibilities are endless—beer-infused marinades, desserts, sauces, and even beverages!

This festive season, why not take a page from Chef Rami and EABL’s playbook and infuse your meals with the bold, rich flavors of beer? Whether you’re cooking for family or hosting friends, these recipes are sure to bring new life to your celebrations. Cheers to creative meals, good times, and even better beer!

Beer-Infused Recipes for Your Holiday Feast

Here are the recipes you can try at home to bring a little bit of Chef Rami’s magic to your table this holiday season:

Infused Tusker Malt Welcome Drink

Ingredients:

• 1 bottle of Tusker Malt
• Green chili
• Fresh ginger
• Fresh strawberries
• Lemon (for rim)
• Rock salt

Instructions:

1. Infuse the Tusker Malt with green chili, ginger, and fresh strawberries two days before serving.
2. Rim shot glasses with lemon, then dip in rock salt.
3. Pour the infused Tusker Malt into the glasses and serve chilled.

Beer Mutura with Tusker Lager Sauce

Ingredients:

• Traditional mutura
• Tusker Lager
• Kachumbari ingredients (tomatoes, onions, coriander, etc.)

Instructions:

1. Boil mutura in Tusker Lager until cooked through.
2. Grill the mutura to achieve a smoky flavor.
3. Reduce the remaining Tusker Lager to create a sauce.
4. Serve mutura on top of the beer sauce and pair with kachumbari, with onions soaked in Tusker Lager.

Nyama Choma & Ugali

Ingredients:

• Goat meat
• Guinness
• Tusker Malt
• Carrots
• Orange, honey, butter

Instructions:

1. Marinate the goat meat in Guinness and grill.
2. Cook the ugali using Tusker Malt instead of water, with a pinch of salt.
3. For the carrots, blanch them, then caramelize with beer, orange, honey, and butter.
4. Serve the nyama choma and ugali with beer-infused carrots.

Poached Pears in Manyatta Cider

Ingredients:

• Fresh pears
• Manyatta Cider
• Cinnamon, star anise, cardamom
• Cream anglaise
• Jello cubes

Instructions:

1. Peel the pears and cook them in Manyatta Cider with cinnamon, star anise, and cardamom for 15 minutes.
2. Serve with cream anglaise and jello cubes made from the cider.

Enjoy, and remember to drink responsibly.