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18 Apr, 2024
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Creamy Sweet Potatoes With Cashew Nuts by Chef Edwin Mabinda, H&S Chef Of The Month

Creamy Sweet Potatoes With Cashew Nuts by Chef Edwin Mabinda, H&S Chef Of The Month

H&S Chef Of The Month

Chef Edwin Mabinda
Chef Edwin Mabinda

Nationality: Kenyan

Interview With H&S Magazine

Who Is Edwin Mabinda?

I am a passionate, confident & creative sous-chef, who can skilfully plan a menu, prepare outstanding food, manage budgets & control stock & I have worked in several hotels & catering events across the country.


Type Of Cuisine?

I am specialized mainly in Italian cuisine (pizza & pasta), as well as, continental & African (west & east cuisine/Swahili dishes) with a little bit of experience in Chinese & Japanese cuisine.


What Inspired You To Become A Chef?

Cooking has always been my hobby. I enjoy trying out new recipes, & when they turn out to be delicious, that’s what makes me happy.


What Is The Biggest Challenge You Have Faced In The Culinary Industry?

My biggest challenge was sometime in 2016, when there was an event where we had to cater for 3,000 guests & cooked day and night, for 24 hours straight!


What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement in the culinary industry, when I was awarded two certificates from different hotels; the best performing chef in mass production which was awarded in 2016 & the best performing sous-chef in the production unit, which was awarded in 2022.


When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

It takes all of the above; using of ingredients in new ways, combining unique flavours & creativity to achieve the perfect dish.


Recipe Of The Week: Creamy Sweet Potatoes With Cashew Nuts

Creamy Sweet Potatoes With Cashew Nuts
The Creamy Sweet Potatoes


• ½ cup of coconut cream
• ¼ cup of milk
• 200 gm of cashew nut
• 2x chicken cubes
• Bunch of fresh coriander (dhania)
• ½ kg of sweet potatoes
• ½ litre of olive oil


Preparation: The Creamy Sweet Potatoes

Peel the sweet potatoes & cut into cubes, then deep-fry them in oil and once done remove and set aside. In a separate bowl, mix milk, coconut cream & blended coriander. In a cooking pot, add the chicken cubes, and the milk and coconut mix, & cashew nuts & cook for about 5 minutes, then add sweet potatoes and mix to coat the potatoes & serve hot.