A trip through time

There’s something about being on the road that makes one want to eat all the time, and after doing much thinking, I’ve chalked this up to idleness.

If you’re just seated in a car looking out the window as the trees whistle past and busy markets turn to sparse settlements it’s hard not to think about food, and this is why people bring snacks along.

Never mind the unnecessary calories – food makes a road trip all the more bearable, and it is because of that that while passing through Timau Town, we decide to drive south to Kentrout 1972.

This spot is so called because it is popular for its trout and was established in 1972. We had heard so much about it, likely due to the fact that for a town that’s lacking in decent restaurants, Kentrout seems to be the go-to spot recommended to all visitors.

My expectations were therefore through the roof and I admittedly half expected to walk out to a tree house or some striking rustic structure. While the space was indeed rustic, it was a tad underwhelming and seemed deserted, and for a second we wondered if we were in the right place until an old, amiable waiter came out to usher us in.

There were a few wooden tables and benches scattered around the outdoor dining area, and Kentrout’s saving grace was its prime location. Nestled amidst lush greenery and old towering trees, we sat next to the barrier overlooking a river which was flowing peacefully below.

The waiter, who doubled up as a one-man crew running the entire space, came out to take our orders, but, alas, there was no menu! He told us the house signature was pan fried trout but there was also lamb and chicken, all accompanied by fries and a garden salad.

It is after taking all our trout orders that one of us thought to ask what the bill would come to, and we were informed that each plate would be Sh1,200. The savanna cider I was halfway through gulping as though it were water was Sh350, higher than the regular price, and that quickly made me slow down.

Food was served after about 15 to 20 minutes. The fries turned out to be maru bhajia which were well done, and the garden salad was actually a fried green peas and carrots mix. The trout was good but it needed lemon to give it some zest and freshness, mostly because it had been on ice for a few days.

Having been under the impression that Kentrout farmed all their trout in-house, I asked the waiter who informed me that their ponds had long dried up during the dry season so they now have to buy.

Actually, it seemed like they were just getting back on their feet after a long period of hardship because I learnt that while they have various accommodation options, only one cottage was functioning.

Still, it’s impressive that they’ve survived for 46 years.