![]() ![]() There’s bound to be a question directed to me or an ingredient that is new to someone. ![]() She goes on, “what I love is that it’s an adventure to build and to eat,” as she notes, “this being a relatively new culture in Kenya, I’m always ready to answer questions. Charcuterie boards were one of the highlights of the Grammys this year. This method of eating has become a global sensation at get-togethers. “But as these spreads have gotten more popular for entertaining, the everyday definition has expanded to include abundant displays of a variety of meats (cured), cheeses, dried and fresh fruits and vegetables, nuts, flavorful olives, crackers, bread, pickles and complementary condiments and dips such as hummus, jams, chutneys, mustards and other accoutrements.” Cheese is all about preference.ĭisplayed foodstuff prepared by Anne Wanjiru, the proprietor of amazing Grace Kenya food catering in Muthaiga on January 20, 2023. Dry-cured chorizo and mortadella are also regularly-used meats. She explains that a typical charcuterie board consists mainly of meats and cheeses.Ĭommon meats that are considered to be charcuterie include salami, ham and prosciutto. Read: Novice stumbles on niche market with family spices The word ‘charcuterie’ was used to describe shops in 15th-century France that sold products made from pork, including the pig's internal organs." ![]() “So in the most ‘official’ sense, a traditional charcuterie board is just a meat platter. Hence its synonymy with charcuterie spreads, which refer to cold cooked, cured, or smoked meats. “Grazing is a pattern of eating that involves consuming multiple meals throughout the day,” explains Ms Wanyoike, “Instead of the traditional breakfast, lunch, and dinner, grazers snack throughout the day on an assortment of healthy options like cheeses, small salads, fruit, lean meats, nuts, and other nutrient-rich foods.” Grazing tables, grazing boards, charcuterie boards, among others are some of the names you will hear from us.” So, what exactly is grazing? “From that first order, I have immersed myself in the charcuterie and the grazing world, a trend that is also a new and growing business in the Western world. She was ready to venture into something new. Innately, during this journey, she was collecting valuable morsels of information from reactions and experiences from the local market on the relatively new culinary culture of charcutering.īy this time, Ms Wanyoike who had been enjoying a sprawling career in the aviation industry, flying to different corners of the continent had just hung her flying wings in 2019, upon the appreciation of the dissonance between extensive travelling and raising a son-then two. Creativity on my end came in the form of cheese and meat pairings for the wine-tasting events which were happening around Nairobi,” she says. Read: Green production: Brothers write family legacy with pencil making start-up He sought to tap into her experience to help with the marketing of these newly introduced wines. Then in 2020, her brother’s newly launched business was introducing wines from Barossa Valley, Australia. “This is when that seed and culinary curiosity was planted.”
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