MEET THE CHEF: Samuel Mulandi, executive chef at Convent International Guesthouse

How did you become a chef?

I took a keen interest in food preparation from an early age, watching my mother cook for us. Later on I trained at the Kenya Utalii College. I have worked at The Lord Erroll, Pride Inn, Mpata Safari Club at the Maasai Mara and The Cellar Restaurant.

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

I would be running my own restaurant and empowering the youth.

Who is your mentor?

Chef Felix Huwila, the owner of Top Chefs Culinary Institute.

Which dignitary would you like to cook a meal for?

Any president, but Magufuli stands out at the moment. I once served former President Moi and former President Kaunda of Zambia.

Which local dish do you enjoy eating most?

Whole tilapia from Lake Victoria.

What is the secret to a perfect roast?

The right temperature and also covering the meat with aluminium foil.

Which hobbies do you enjoy?

 Swimming and traveling.

Which are your three favourite restaurants in the world?

Hôtel de Mikuni in Tokyo, Eden Roc in America and Caramel Restaurant in Nairobi.

Which 5 ingredients are never missing from your kitchen?

Salt, pepper, soy sauce, garlic and onions.

– TRICIA WANJALA

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Convent fish fillet with dill potatoes

Ingredients

200 g tilapia fillet

50 g broccoli

 4 medium potatoes

1 carrot

1 lemon

1 dill branch

Corn flour

Olive oil

Unsalted butter

White pepper

Garlic

Salt

METHOD

Marinate the fish fillet with garlic, salt, white pepper and lemon juice. Put the oil in a hot pan and glaze the fillet. Reduce the heat and simmer for about five minutes. Grill until cooked.

Peel the potatoes and wash well. Boil in a separate pan until cooked.

Blanch carrots, broccoli and corn flour and put in cold water to stop the cooking; chop dill and put on a small plate.

Heat the pan and put a little olive oil. Add all the vegetables and toss for two minutes.  Add salt and pepper to taste. Put the butter in a hot pan, then add dill, then potatoes. Toss for a short while and remove from fire.

Arrange fish on a plate with vegetables, potatoes and lemon. Serve with tartar sauce.

 – SAMUEL MULANDI