MEET THE CHEF: Jacob Kinyaika, executive chef, Alba Hotel, Meru

How did you become a chef?

My cousin who was working at the Intercontinental Hotel, Nairobi, inspired me. I joined the hotel as a trainee in 1992 then worked there.

The company sponsored my studies at Utalii for three years. After nine years there, I moved to the Radisson Blu in Dubai before working at Crowne Plaza in Nairobi, and finally Alba Hotel.

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

I like teaching so I would be a culinary instructor.

Who is your mentor?

Mark Chira at Crowne Plaza.

Which celebrity would you like to cook a meal for?

Richard Branson. I have cooked for Deputy President William Ruto, retired presidents Moi and Kibaki, and Koffi Annan.

How do you cope with the pressure of a professional kitchen?

I have learned to cool down and focus on one thing at a time. Rather than panic, I direct my energies to thinking critically on what to do next.

What do you love to eat at home?

Ugali and beef with sukuma wiki.

What is the secret to creating perfect ugali?

Make sure the water really boils. I like putting a little salt in the flour to give it flavour. Once you have stirred in the flour and it is simmering, reduce the fire so it does not burn.

Nice ugali cannot be rushed – you want all the maize flour to cook thoroughly. It should simmer on moderate heat for a minimum of 15 minutes.

What tips would you give our readers?

If you use fresh, high-quality ingredients, the meal will come out well. Also, don’t stew certain cuts of meat. Every cut has different cooking method – frying, grilling, sautéing, and slow cooking.

Ask your butcher for his professional recommendations. Lastly, try not to fry tomatoes and onions too much as it causes your food to be acidic. Reduce the amount of tomatoes or just leave them out.

Which five ingredients are never missing from your kitchen?

Black pepper, rosemary, garlic, thyme and coriander.

– TRICIA WANJALA

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CHEF'S SPECIAL: Garlic baked chicken breast with lemon sauce Serves 4

Ingredients

2 chicken breasts, skin off

40 g garlic

120 g onions, chopped

120 g carrots, diced

50 g olive oil

150 ml lemon juice

60 g broccoli

60 g fresh mushrooms, boiled

Babycorn, boiled

Carrots, boiled

Salt to taste

Pepper to taste

For the sauce

20 g garlic

30 ml olive oil

Soya cream

10 ml lemon juice

10 g wheat flour

METHOD

Marinate the chicken with salt, pepper, and garlic; leave it in the fridge for two hours.

Cut onions and carrots roughly and arrange on a baking tray. Preheat the oven at 180 degrees C.

Preheat the pan to moderate heat; oil the pan and pan-fry the breast on both sides for three minutes. Transfer the chicken to the baking tray and bake for 15 minutes; keep basting.

To prepare the sauce, heat olive oil in a pan and sauté garlic. Add cream and thicken it with flour. At the end, add the lemon juice. Serve with steamed vegetables and garlic sauce.

- JACOB KINYAIKA