Crepe Suzette with Chef Wallace Mwelesa

How did you become a chef?

My friend, Robert Agesa, sparked an interest in the hospitality industry in me, so I followed that path. I have worked at the Hilton Nairobi, Intercontinental Hotel Nairobi, Sopa Lodges, Silver Springs in Nairobi and Uganda and now currently at Giraffe Ark.

What would you be doing if you were not a chef?

I’d be an entrepreneur.

Who is your mentor?

Hans Gruber, a former executive chef at the Hilton Nairobi and Block Hotels. He is now retired and lives in Germany.

Which celebrity would you like to cook a meal for?

 I’d love to cook for the former UN Secretary General Kofi Annan and Prince Charles of Wales. I have cooked for former presidents Daniel Arap Moi, Mwai Kibaki and Uganda’s President Yoweri Kaguta Museveni.

Which is your signature dish?

An Italian specialty known as piaotto misto di mare. It is a mixed grill of seafood, beef and chicken, marinated in garlic and mixed herbs and served with munier sauce (lemon and garlic butter sauce). It is served with fondant potatoes, dirty rice (a traditional Cajun dish) and seasonal vegetables.

Which of your dishes is most popular with guests?

Stuffed beef.

What do you love to eat at home?

Ugali and chicken – staying true to my roots.

What is your hobby?

Dancing to rhumba.

What is the worst thing you have ever tasted?

That would have to be oyster and escargot (snails.)

What is most important when teaching children how to cook?

Let them try out simple recipes, teach them how to set cooking temperatures, how to maintain hygiene during food preparation, how to store food to avoid food poisoning, and lastly, how to present food in an attractive way.

Do you have some tips for our readers?

Maintain hygiene; boiled food should be boiled to boiling point. I’d also want to differentiate between roasting and grilling, which is something many home cooks confuse. You can only roast in an oven, while grilling is done on a pan or grill.

What is one dish that appears simple but is very difficult to get right?

Stewed whole tilapia. People get it wrong when it comes to the stewing. You need to make the stew first, then place the fish in it when it is fully cooked. If you don’t do so, the fish will be mushy.

Which ingredients are never missing from your kitchen?

Onions, tomatoes, salt, fresh garlic, fresh ginger and rosemary.

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Crepe Suzette 

Ingredients

250 ml milk

100 g flour                                                            

2 eggs

2 drops vanilla essence

200 g caramelised melted sugar

250 ml orange juice

50 ml brandy

Method

1. Mix milk, flour and sugar in a mixing bowl. Add whisked eggs, then add two drops of vanilla essence and mix. Stir until the batter is thick.

2. Fry the crepes on a pan and fold into  triangular shapes or any other desired shape.

3. Make brandy sauce by mixing the caramelised sugar with the orange juice, then adding the brandy. Spread this sauce on the crepes and enjoy!

Chef tip: Crepes are thin and flat, while pancakes are fluffier and thicker.