The Last Cross Cultures Event For 2015– A Kenyan Brunch by Rachaleve’s Kenyan Cuisine

Our Cross Cultures x Rachaleve's Kenyan Cuisine pop-up brunch was held at Arrozeria at Century City Mall. They've just opened a second branch at High Street, Bonifacio Global City (where Beso used to be!) (Photo by Shampoo Padilla)

How very apt that BBC just released an article entitled, “African food: The next gastronomic trend?” just as we had capped off our third and last Cross Cultures event for 2015, “A Taste of Kenya,” a pop-up brunch featuring the cuisine of Rachaleve’s Kenyan Cuisine, helmed by the lovely Rachaleve Kamau. She worked tirelessly with the Arrozeria team to prepare an array of some of her country’s national dishes, which we served with wines from AWC Philippines.

Here’s a photogenic recap of what transpired. We hope to see you at our upcoming events in 2016! xx

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Our menu! And wine list! (Photo by Shampoo Padilla)
Rachaleve Kamau- Rachaleve's Kenyan Cuisine- Cross Cultures- Arrozeria
The lovely Rachaleve Kamau takes centerstage! (Photo by Shampoo Padilla)
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Via Masala or Chips Masala is a greasy plate of freshly deep fried fries (chips), and smothered in tomato sauce, chili sauce, herbs, and cilantro. Rachaleve decided to serve this with the Kachumbari or Mixed Vegetables.. a simple formula of diced tomatoes, onions, chill peppers, cilantro and sometimes avocados, as a side salad. (Photo by Shampoo Padilla)
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Rachaleve’s specialty Chicken in Peanut Sauce or Kuku Njugu is served atop Mukimo or Mashed Peas and Potato Mix, one of the most famous dishes in Kenya that originated as a Kikuyu (largest ethnic group in Kenya) staple which spread throughout the country. (Photo by Shampoo Padilla)
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Niama Soup or Kenyan Beef Stew, made with a sauce that is usually formed from a light tomato base and accented with onions, salt and pepper and the essential mchuzi mix. (Kenyan stew can include a number of different meats: beef, goat, chicken, etc. and also vegetables like carrots, peppers, peas or potatoes). Here, Rachaleve served it with Ugali or cornmeal staple, usually made from cornmeal that is added to boiling water and heated until it turns into a dense block of cornmeal paste. Ugali has the consistency of a grainy dough and the heaviness of a brick. For many Kenyans, ugali along with a small amount of cooked vegetables or saucy stew is a normal meal. (Photo by Shampoo Padilla)
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Niama Soup (Kenyan Beef Stew) and Ugali, alonng with Kenyan Pilau (Spiced Rice) plated for each guest. (Photo by Shampoo Padilla)
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And finally, dessert! Nazi-Viazi Kitamu or Coconut and Sweet Potato Pudding is served at both upscale and casual restaurants in Kenya. It is made from base ingredients of coconuts and sweet potatoes, and is absolutely delicious! (Photo by Shampoo Padilla)
We served lovely Layer Cake wines and Ampelidae Armance B.Brut sparkling wine from AWC Philippines to our guests!
We served lovely Layer Cake wines and Ampelidae Armance B.Brut sparkling wine from AWC Philippines to our guests!
Guess who's had perfect attendance to all our Cross Cultures events?! Really such an honour for us to have one of the most familiar faces on Philippine television, who I grew up watching, award-winning broadcast journalist, Ces Drilon, with us at Eat Ethic, Gaggan and Rachaleve's Kenyan Cuisine! Thank you so much for your support!!! :) PS I'm wearing a beautiful T'boli inspired necklace, "Liya" by the talented Zhaun Agebe of cultural advocacy, Tribe Dreamweavers. Our Kenyan cook, Rachaleve also said they wear a lot of similar beads in Africa. (Photo by Shampoo Padilla)
Guess who’s had perfect attendance to all our Cross Cultures events?! Really such an honour for us to have one of the most familiar faces on Philippine television, who I grew up watching, award-winning broadcast journalist, Ces Drilon, with us at Eat Ethio, Gaggan and Rachaleve’s Kenyan Cuisine! Thank you so much for your support!!! :) PS I’m wearing a beautiful T’boli inspired necklace, “Liya” by the talented Zhaun Agabe of cultural advocacy, Tribe Dreamweavers. Our Kenyan cook, Rachaleve also said they wear a lot of similar beads in Africa. (Photo by Shampoo Padilla)
Carol Sy, Hannah Carinna Sy, Hans "Chico" Sy, Jr., Sher Sy, Cheryl Tiu, Rachaleve Kamau (Photo by Shampoo Padilla)
Carol Sy, Hannah Carinna Sy, Hans “Chico” Sy, Jr., Sher Sy, Cheryl Tiu, Rachaleve Kamau (Photo by Shampoo Padilla)
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Lesley Tan, Erika Aquino, William and Heather Mahi, AWC Fine Wine’s Jean-Philippe Guillot, Rachaleve Kamau, AWC Philippines’ Justine Villarreal, Archie Sanchez, Cheryl Tiu (Photo by Shampoo Padilla)
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Standing: Kara Magsanoc-Alikpala, Rachaleve Kamau, Cheryl Tiu, Lizette Jocson of Kenyan Airways, Dondi Alikpala; Seated: Nina Daza-Puyat, Ces Drilon, Ricky Carandang
William Mahi, Ivan Saiz, Sharwin Tee, Chele Gonzalez, Rachaleve Kamau, Ana de Ocampo, Tippi Tambunting- Cross Cultures presents Rachaleve's Kenyan Cuisine
Wow! What an honour to have such a star-studded cast of chefs at our Cross Cultures x Rachaleve’s Kenyan Cuisine pop-up brunch! William Mahi (Tasting Room), Sharwin Tee (Quirky Bacon), Ana de Ocampo (Wildflour), Tippi Tambunting (Masseto and Donosti), along with Arrozeria and Vask’s Chele Gonzalez and Ivan Saiz, and of course, our featured cook, Rachaleve Kamau of Rachaleve’s Kenyan Cuisine! (Missing in photo: Carlos Garcia of Black Pig in Alabang)
Cross Cultures by Cheryl Tiu presents Rachaleve's Kenyan Cuisine by Rachaleve Kamau at Arrozeria
Big thank you and congratulations to the Arrozeria team for collaborating with us!!!
Cheryl Tiu and Rachaleve Kamau- Cross Cultures presents Rachaleve's Kenyan Cuisine at Arrozeria
Cross Cultures was founded with the hopes of promoting the exchange of cultures, and dispelling misconceptions, through food.. And today, we were able to cross cultures between the Philippines and Kenya through Rachaleve’s Kenyan Cuisine! (And our cuisines aren’t too far off, for example Kenyan beef stew has similarities to our Philippine beef mechado!) I would like to take this opportunity to everyone who has joined, partnered and supported us today and likewise all our Cross Cultures events for 2015.💗 It means a lot to us and we look forward to welcoming you again in 2016! #crossculturesxrachaleveskenyancuisine