Beer in Ugali, Mutura: How Kenyan Chefs are Redefining Street Food

The intersection of traditional Kenyan cuisine and innovative brewing techniques has yielded a remarkable culinary evolution, championed by East African Breweries Limited (EABL) and Fairview Hotel.

This groundbreaking collaboration has transformed beer from a mere beverage into a sophisticated culinary ingredient, reimagining classic Kenyan dishes with unprecedented depth and complexity. Chef Rami Saloum, a culinary visionary with a profound understanding of local gastronomy, has been instrumental in developing a three-course menu that showcases beer's versatility. His approach transcends conventional cooking and demonstrates how strategic beer infusion can enhance flavour profiles while maintaining the integrity of traditional recipes.

The dining experience commences with a thoughtfully crafted welcome beverage—a malt-based drink featuring nuanced variations of strawberry, ginger, or chilli, complemented by a subtle citrus note. This introductory course sets the stage for the culinary journey that follows and signals the innovative spirit of the menu. Chef Saloum's innovative technique involves mutura, a traditional sausage, undergoing a meticulous preparation process. Slowly simmered in premium lager with aromatic vegetables and chilli for forty minutes, the mutura is subsequently grilled to perfection.

The remaining cooking liquid is transformed into a luxurious sauce through careful reduction and the addition of carefully selected ingredients, resulting in a dish that challenges conventional perceptions of street food. The main course represents a pinnacle of culinary creativity. Nyama choma, a beloved Kenyan grilled meat dish, is marinated and basted in dark malt beer, ensuring exceptional tenderness and depth of flavour. The accompanying ugali, traditionally prepared with water, is reimagined using lager, introducing a subtle complexity to this staple accompaniment.

Caramelized carrots, enhanced with beer, orange, honey, and butter, provide a complementary side that elevates the entire dish. Pears are delicately poached in a sophisticated blend of pineapple and mint cider, accented with sugar, cinnamon, and star anise. The result is served alongside innovative gelatin cubes and a unique "faux" crème anglaise, crowned with a translucent glass pear chip that serves as both garnish and artistic statement. Importantly, Chef Saloum ensures that the alcohol content evaporates during cooking, rendering the dishes family-friendly while preserving the intricate flavour profiles derived from the beer.