H&S Chef Of The Month: Meet Chef Eric Njue Mithamo
H&S Chef Of The Month
Chef Eric Njue Mithamo
Nationality: Kenyan
Interview With H&S Magazine
Who Is Eric Njue Mithamo?
My name is Chef Eric, but many people know me more as Chef Makoti. I’m a proud husband and father of two. I’m a simple guy who finds satisfaction in making good food and, most importantly, enjoying the experience of eating.
Type Of Cuisine?
I’m a lover of meat and all things related to meat, i.e. be it grilling, smoking, and fire in general, regardless of the cuisine. I enjoy exploring how different parts of the world handle their BBQ; the flavours and changes in texture always fascinate me.
What Inspired You To Become A Chef?
I’ve always loved the kitchen since I was a kid. I never knew I could turn my love for cooking into a career as a man. Then, as a teen, I stumbled upon cooking shows, and men were in the front line looking cool with the white jackets and the controlled chaos in the kitchen, and I was instantly hooked. I knew from there this is what I wanted.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
As a chef specializing in private chef services, it has been challenging to set up kitchens in various houses or venues for different people. Although we’ve managed to navigate the system, each venue presents its unique challenges.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement has to be a personal one. I ventured into business (EdibleAdventures254) at 21 years old with my wife. It was a scary and confusing endeavour, but the business is still alive and kicking. I consider this to be my biggest success in the industry.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I would pick all, but if I’m pressed to choose one, it would be technique. Technique is everything!
Recipe Of The Week: Double Fried Plantains
Double Fried Plantains
Ingredients:
• 1 kg plantains
• 1 tsp paprika
• 1 stock cube (preferably Maggi)
• ½ tsp salt
• 1 Tbsp garlic powder
• ½ tsp dried thyme
• Oil for frying
Preparation: The Double Fried Plantains
In a bowl mix the paprika, stock cube, salt, garlic powder and thyme and keep aside. This is the seasoning for the plantains. Next, cut the plantains in 3 to 4 chunky pieces according to the size of the banana. Now take some of the seasoning and sprinkle on the plantains and let them marinate for about 10 minutes. While the plantains are marinating, take a deep-frying dish and heat your oil. Once the oil is hot, add the plantains and cook until they are slightly brown, then remove from the oil. While the plantains are still hot, get a bottle or anything that can smash the plantains but not flatten them. Add these back to the hot oil and deep-fry once again, once they are a nice brown colour, remove from the oil. Lastly, add the plantains to the seasoning bowl, toss to cover with seasoning, before serving.
Plating
On a plate, place the seasoned plantains and serve with your favourite dip.
