MEET THE CHEF: Jared Muyale, sous chef, Heron Portico Hotel

Why did you become a chef?

I love the keenness and passion this work calls for.  I have worked in La Salumeria Restaurant and David Livingstone Lodge in the Mara and now at the Heron Portico Hotel.

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

 I would be a civil servant.

Who is your mentor?

My director Mrs Tatjana Teja.

For which dignitary would you like to cook a meal?

The president of Russia (Vladimir Putin).

What do you love to eat at home?

Ugali with spinach.

Where do you get your ideas?

 I prefer the Internet because it offers current information on different recipes.

What is the worst thing you have ever tasted?

Raw pork sandwich. During my honeymoon somewhere in Naivasha, I ordered a sandwich off the menu and it had raw pork!

What are your hobbies?

Watching football with my friends.         

Jared’s spicy fish

Serves 4

Ingredients

  250 g fish fillet

  100 g shredded peppers

  2 lemons

  ½ tsp turmeric

  ½ tsp garlic chopped

  1 tsp dhana jeera powder

  20 ml cooking cream

  ½ tsp turmeric powder

  Corn oil

  Coriander

  Sauce

  Salt

Method

1. Marinate the fish with dhana jeera and garlic and half a lemon.

2. Dust the fish with turmeric and fry in the pan. Remove from heat, add lemon juice and put back on the pan on low heat.

3. Sauté the peppers and place them on the fish.

4. Cook the cream with turmeric and lemon juice until thick.

5. Add salt and coriander and remove from heat.

6. Serve the fish with boiled rice and lemon wedges.