Meet Lucy, a 28 year old food blogger who’s on a mission to eat through Nairobi’s exciting food scene. Like many foodies out there, Lucy lives by the unwritten ‘snap it before you eat it’ rule when it comes to dining out. Her Instagram profile, @afoodiescollective is her testament – packed with hunger provoking images from her various adventures around and out the city. She terms her relationship with food as an unhealthy obsession, but who really cares. After all, don’t we live to eat?
A visit to her blog – afoodiescollective.com gives more detail on her restaurant endeavours detailing her personal favourites, honest reviews and more to cater for those who seek a peers advice on where to eat next. Her blog celebrates its 1st birthday in September, but for someone so fresh in the blogging scene, she was nominated in the Best Food blog category at the recently held 2018 BAKE Awards – one of her biggest career highlights thus far. Her courtship with food began when her mother exposed her to different cultures through various cuisines and this broadened her perspective on the dining experience. She would later draw inspiration from English celebrity chef, Rick Stein to share her food experiences.
Since this is the kuku issue, we were keen to find out what Lucy’s stance is on the beloved bird. If you irk at the thought of having to ‘hunt’ your chicken and turn it into a meal, find comfort in knowing that Lucy too, would gladly skip the beheading process and jump straight to her bite. She particularly likes to dig into fried breaded chicken or well marinated kuku choma paired with fiery kachumbari and either ugali or chapati. She hasn’t tried chicken feet yet but her curiosity on why Asians love them so much has piqued her interest. I personally can’t imagine the thought of claws making their way down my throat no matter how delicious they appear. When she’s out to catch up with her friends over a few drinks, her top spots for bar bites (read wings) are Artcaffe, Cedar’s Restaurant and KFC specifically for their sticky wings.
As much as she loves chicken, Lucy has a soft spot for desserts. Particularly chocolate. One day, she hopes to have a chocolate-themed dessert bar similar to Max Brenner (feel free to google). She doesn’t have a name for it yet but promises it would be addictive. For now,she leaves us with one of her current recipes – Creamy Mushroom Pasta for you to give it a shot!
Creamy Mushroom Pasta
- Mushrooms – 1 packet
- Cooking cream – 1 cup
- Garlic – 2 cloves
- Mixed Herbs – 1 teaspoon
- One knob of butter
- Place the pasta in boiling salted water to cook. Once cooked to al dente (firm to the bite), drain the water.
- Saute the chopped mushrooms with a little butter until they are lightly browned then add garlic, salt, and thyme. Once the mushrooms are cooked to a dark brown colour, add the cream, and let it simmer for a few minutes.
- Season the sauce with salt and pepper and pour over the cooked pasta and serve.