On Tuesday, Mica and I dined at Carnivore, a famous restaurant in Nairobi. A Kenyan friend, Susanne, who used to be a manager at the restaurant, joined us.
The restaurant’s big draw is, of course, the variety of meats it offers, all cooked on a huge open grill near the entrance to the restaurant. Susanne had told me that menu choices suitable for vegetarians would be available, but I have to admit that I was skeptical. On several occasions, meat-eating friends have told me that meat-free options would be available at a particular restaurant, and I’ve ended up with an iceberg lettuce salad and a baked potato. You can imagine how happy I was to receive a special menu for vegetarians (the server announced, “We take good care of yoooo!”). The menu (“For the herbivore and piscivore”) featured vegetarian crepes, kumbi bhayi, vegetable pizza, vegetable cutlets, vegetable lasagna, limuru vegetable pie (a “fountain of potato cake and spicy vegetables on vegetable creole sauce”), and aviyal. I chose the kumbi bhayi, mushrooms and green peas in a delicious white sauce served with rice.
In the meantime, the meat had already started arriving for Mica. The server first brought a big two-tiered lazy susan full of sauces (chili, garlic, barbeque, etc.) for the different kinds of meat as well as fresh salad. At the top of the tray sat a little flag with the Carnivore logo on it. As long as that flag flies, the servers stop by the table every couple minutes with huge slabs of meat on skewers. They sliced off pieces of it onto Mica’s superhot metal plate. Various servers brought beef, chicken, ostrich, crocodile, lamb, pork, chicken livers, gizzards. When you don’t want any more meat, you place the flag on its side to indicate that you’ve surrendered.
The restaurant’s big draw is, of course, the variety of meats it offers, all cooked on a huge open grill near the entrance to the restaurant. Susanne had told me that menu choices suitable for vegetarians would be available, but I have to admit that I was skeptical. On several occasions, meat-eating friends have told me that meat-free options would be available at a particular restaurant, and I’ve ended up with an iceberg lettuce salad and a baked potato. You can imagine how happy I was to receive a special menu for vegetarians (the server announced, “We take good care of yoooo!”). The menu (“For the herbivore and piscivore”) featured vegetarian crepes, kumbi bhayi, vegetable pizza, vegetable cutlets, vegetable lasagna, limuru vegetable pie (a “fountain of potato cake and spicy vegetables on vegetable creole sauce”), and aviyal. I chose the kumbi bhayi, mushrooms and green peas in a delicious white sauce served with rice.
In the meantime, the meat had already started arriving for Mica. The server first brought a big two-tiered lazy susan full of sauces (chili, garlic, barbeque, etc.) for the different kinds of meat as well as fresh salad. At the top of the tray sat a little flag with the Carnivore logo on it. As long as that flag flies, the servers stop by the table every couple minutes with huge slabs of meat on skewers. They sliced off pieces of it onto Mica’s superhot metal plate. Various servers brought beef, chicken, ostrich, crocodile, lamb, pork, chicken livers, gizzards. When you don’t want any more meat, you place the flag on its side to indicate that you’ve surrendered.