An Indian influenced flatbread, the chapati is usually served with stews, curries and many dishes that originate from the coast. Its supple and flaky layers are accentuated with the crispy golden exterior and make it the perfect vessel for saucy mains and rich dishes.
The secret to this dish is ensuring that you create a great sear on the sirloin. Be patient and wait for the grill pan to get hot. Also, a cast iron pan is amazing for heat retention and caramelizing meats. Once you’ve tasted a sear from a cast iron pan, you’ll never go back to your aluminium, ceramic or steel pans.
The phrase “eating with your eyes” rings true at Lonno Lodge. It’s almost unfortunate that you will break these perfectly formed Potato Roses with a hint of parmesan. But when you do, each morsel is incredibly fulfilling.
With very little oil and sodium, this dish is very healthy. The acid from the limes balances the sweetness of the honey, bite from the ginger and highlights the flavours of your desired fish. Make sure you select the freshest fish that you can find!
Yellowfin Tuna is a favourite on the shores of the Indian Ocean. Marinated in soy sauce and paired with Pineapple and Cashew Nut Rice, this tuna dish marries Asian influence and some of the best produce Kenya offers.
This quintessential Swahili meal is Pilau. Hearty, savoury and incredibly aromatic, this rice dish is a staple and locals prefer a strong pungent garlic presence. If garlic is not something you enjoy, you can reduce the recipe to one clove.
At Lonno Lodge, the chefs serve their Crab Gratin whole. This dish arrives as if the crab was still intact with only a crispy breadcrumb addition. The subtle hints of lemon and mustard are surprising to the palate, but helps complement the oceanic flavours of the crab.
Warm, sweet and spicy – curry and apple sauce tastes like comfort no matter where you are. Paired with the gentle salty breeze from the Indian Ocean and its delicious prawns, you have a winning savoury dish that’s well-balanced and will wow your dinner guests.
Crispy on the outside and juicy on the inside. What more can one want? In this case, the chefs at Lonno Lodge take a bacon-wrapped pork tenderloin to the next level with the aromas of sage. Paired with a sweet onion jam that has a unique kick to it, just imagining this dish makes my mouth salivate.
Lonno Lodge’s Coconut Prawns are one of my favourite things. They’re a brilliant starter or a light lunch after a morning of watersports. Every bite is crispy, juicy, flavourful and aromatic. Most importantly, it tastes of the adventure that lies ahead.
Whether you choose a beef fillet or tenderloin, searing it in a hot cast iron pan gives it beautiful charred markings and a delicious caramelized crust. Baking the beef in the gravy draws some of the water out of the meat and allows it to reabsorb more flavourful moisture in its place. As a result, each morsel is more intense in flavour.