MEET THE CHEF: Gabriel Ngugi, The Tamarind Group

Gabriel Ngugi, Group Head Chef, Tamarind/Carnivore. PHOTO| TRICIA WANJALA

What you need to know:

  • Treat your ingredients with respect and keep tasting until you are comfortable with the final dish.

How did you become a chef?

I have always had a passion for good food. I did my diploma in hotel management in the UK, at Barnett Hill Conference Centre in Guildford, Surrey. I then worked in Tamarind Mombasa and Tamambo Karen.

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

I would be a professional rugby player.

Who are your mentors?

The directors of the company because they are so hands-on and also have a passion for all aspects of the industry.

Which celebrity would you like to cook a meal for?

Marco Pierre White (British celebrity chef). I have cooked for several celebrities, most recently, Jonathan Butler.   

What do you enjoy most about your work?

Training and mentoring the young chefs.

What do you love to eat?

Chicken pilau with spicy kachumbari. 

What is the secret to creating perfect rice?

Cook it with just enough water so that you finish off by steaming with low heat and loads of butter.

What is an unusual hobby you enjoy?

Long drives out of town - you get to see the world as it is and realise it’s never that serious.

What is the worst thing you have ever tasted?

Tofu -- it tastes of nothing.

How early can a parent teach their kids to cook?

As soon as they are interested and can do it without any danger.

What are your three favourite restaurants in the world?

Belmond Le Manoir aux Quat’Saisons in Great Milton, Oxford, OXO Tower Restaurant in London and Tamarind Mombasa.

What tips would you give our readers for their food preparation at home?

Treat your ingredients with respect and keep tasting until you are comfortable with the final dish.

                                                 – TRICIA WANJALA

 

 

 

Seafood risotto

Ingredients

200 g red onions

50 g garlic

1½ kg Arborio rice (or short grain rice)

2 l chicken stock

1l fish stock

7 strands saffron

2 g turmeric

200 ml white wine

250 g button mushrooms

1/4 bunch fresh basil

100 g Parmesan cheese

500 g lobster meat

500 g special queen prawns

500 g crab meat

500 g fish fillet

500 g calamari

200 ml basil oil

400 g prawns cut and divided

500 ml double cream

Salt to taste

 

Method

  • In a non-stick pan dry fry the onions, garlic and mushrooms.
  • Add saffron and rice.
  • Gradually stir in the stock and wine.
  • Note each time the stock is absorbed and stir in a little more. Repeat until all stock is absorbed.
  • Meanwhile fry all the seafood and keep inside (do not overcook).
  • Finish it up with cream, cheese, white wine and basil.
  • Add in all the seafood and adjust seasoning.
  • Just before serving deep-fry the prawns until crispy.
  • Garnish with the crispy prawn on top and basil oil.
  • Serve it hot.

  – GABRIEL NGUGI