MEET THE CHEF: James Osongo Ngare, head chef, Curragh Irish Pub & Bistro

James Osongo Ngare, head chef, Curragh Irish Pub & Bistro, Ngong Racecourse, Nairobi

Why did you become a chef?

I always had passion for cooking and coming from a family of seven, there were a lot of duties including cooking.  Later I studied food production at the Kenya Utalii College. I’ve worked at the City Lodge in Sudan, Sirikoi Lodge in the Lewa Wildlife

Conservancy and African Camp Solutions in Turkana.

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

I would probably be in real estate, given that I took after my mum who loves building houses.

Who is your inspiration?

My mum and Ben Carson; he is a true living legend.

Which celebrity would you like to cook for?

I got to work at State House while I was still in college serving various VIPs during President Kibaki’s era. Now I would really love to cook for PLO Lumumba, the current director of the Kenya School of Law.

Which local dish do you enjoy eating most?

I love aliya (Luo for smoked beef), creamed spinach and ugali.

How can parents teach their children to cook?

Cooking is fun and it should be a way to bond as a family. Children learn by being involved in the cooking. Ask them to chop easy stuff, to mix, to taste the food and so on.

This will not only help them learn how to cook, it will also help them eat right and avoid takeaway junk food that has become so pervasive.

What is the secret to cooking perfect chicken?

Sear the chicken over high heat then cover in foil and roast in the oven on low heat while basting it with the marinade at intervals.

What unusual hobby do you enjoy?

Studying human anatomy and physiology because I really hate being sick and not knowing why. I also enjoy computer programming.

What do you dread most as a professional chef?

Disorganisation.

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

You don’t need a cabinet full of ingredients and spices to make a great meal, you just need to be effective with what you have to churn out something that is nutritious and delicious.

What are the main skills one needs to be successful as a professional chef?

You must have the interest, discipline and dedication to quality.

Which five ingredient are never missing from your kitchen?

Fresh herbs, vinegar, salt, black pepper and fresh vegetables.

CHEF'S SPECIAL

Grilled T-bone steak

Ingredients

250 g T-bone steak

10 ml lemon juice

1 clove garlic

2 tbsp olive oil

1 twig each fresh thyme, oregano and rosemary

Pinch of fresh grated black pepper

Pinch of salt

Method

Rub the T-bone steak with salt and pepper.

Blend thyme, oregano and rosemary with olive oil and pour over the steak and let it marinate for at least two hours in the fridge.

Heat the grill to 180 degrees; when hot place the T-bone steak and cook for two and a half minutes on each side then remove from the heat and let it sit for five minutes.

Plate and serve with chips and a side salad.

 – JAMES O. NGARE