Africa Travel WeekThe renowned French-Congolese chef, Glory Kabé hosted food experiences at Emboo River lodge in the Maasai Mara and at Nairobi’s Jiko Restaurant at the Tribe Hotel from 22 – 25 June.
Chef Glory Kabé has travelled the world, creating plant-based dishes that highlight a range of African influences., but was back on the African continent, to delight diners with a culinary experience inspired by local Kenyan dishes that incorporated a variety of locally-sourced ingredients.
Kenya is well known for its fresh vegetables, fruits, and nutrient-rich superfoods such as baobab and moringa, which are exported across the world. Through her creations, Chef Kabé further explored these elements under the guidance of Maasai Elders, carefully incorporating a wide range of edible leaves, fruits, and roots into each creation.
“For the Emboo River team, sustainability is not a fantasy, but it is an essential and fundamental element that is reflected in all our actions… including in our meals”, said Valery Joanne Super, Director of Emboo River.
“Emboo River chefs harvest fresh and organic ingredients from our own hydroponic garden and cook meals on biogas generated by our food scraps. Guests combined dinners by Chef Kabé with game-changing safaris without any exhaust fumes, noise or CO2 emissions.”
Jiko Restaurant is a signature African-inspired eatery based in the heart of Nairobi. Chef Kabé collaborated with the on-site team to lead guests through a culinary adventure.
“Chef Kabé’s creations draw from the past and look to the future by safeguarding our planet through a sustainable approach to cooking,” said Richie Barrow, General Manager of Food and Beverage at Tribe Hotels Group. “We are excited that we could exchange ideas and knowledge through this experience.”
