Pan-fried Nile Perch With Caper Sauce by Chef Mumbua Karimi Musau, H&S Chef Of The Month

H&S Chef Of The Month

Chef Mumbua Karimi Musau

Nationality: Kenyan

Interview With H&S Magazine

Who Is Mumbua Karimi Musau?

I am a 28-year-old creative, adventurous and curious young lady with a great sense of humour and a knack for cooking and enjoying amazing food.

My studies gained me a higher diploma in Culinary Arts at The International Hotel and Tourism Institute, Kenya and thereafter attended The Blue Mountains International Hotel Management School, Sydney studying International Events Management.

I have had the pleasure to work in some of the most exciting locations, such as the well-known Tamarind Mombasa, Tamarind Nairobi, The Masai Mara and the bustling city of Sydney. I have had the opportunity to serve in the hospitality industry for over a decade. Over these years, my passion for cooking, hosting and organizing has increased immensely and gives me great joy when I see my clients happy.

 

Type Of Cuisine?

I enjoy being in the hot kitchen section because there is much room to explore and experiment & when it comes to cuisine, I do not think I have a preference. I enjoy the fusion of cuisines and use of local ingredients to tailor make outstanding food.

 

What Inspired You To Become A Chef?

My inspiration to be a chef is both funny and encouraging. While in Primary School (boarding school) My step-father would often ask what I would like him to bring when he came to visit. I loved biscuits and cookies and would always ask him to bring me some.

Once, he picked me up from school over the holidays and while in the car making conversation, I told him that when I grow up I would like to marry a baker. So, he asked me why, and I confidently answered because I would have all the cookies and biscuits I could ever want. He stopped talking, and then he drove to a supermarket close to our home, purchased a few cake mixes and icing. A clear sign! I would spend hours in the kitchen with him, he was a wonderful cook and host, I picked up what he taught, and it became second nature to me. At the age of 13, I frequently made Sunday Brunch for our family, and he also encouraged me to pursue my passion in Culinary Arts later on in life.

 

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

The biggest challenge I have experienced is NOT commanding respect as a young lady in this industry. This brings back a memory in a commercial kitchen at the age of 18 years when there was only one lady in the Pastry section of the kitchen. She was older, unpleasant and joined in when the other male chefs were being rude to me. I felt unsupported and a bit demotivated.

 

What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement as a chef is being able to make a living from my passion, inspiring and mentoring others.

 

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

I believe there is a tie between creativity and ingredients. Technique often evolves, because of the new inventions in meal preparation. However, the freshest and most precise ingredients make a meal both tastier and shows respect for the culture of the food.

Creativity, on the other hand, is inspiring. Cooking is both a form of art and science that motivates one to have fun.

 

Recipe Of The Week: Pan-fried Nile Perch With Caper Sauce

The Pan-fried Nile Perch

Ingredients:

• 450g Nile perch fillet
• 2 Tbsp olive oil
• Juice of ½ a lemon
• Salt and pepper to taste

The Caper Sauce

Ingredients:

• 5 Tbsp butter
• Juice of 1 lemon
• ½ tsp crushed garlic
• 1 tsp chopped fresh parsley
• 1 heaped tsp of pickled capers
• Pinch of salt

 

Preparation: The Pan-fried Nile Perch

Season the Nile perch with salt, pepper and the juice of half a lemon. In a pan over medium high heat add the olive oil, once hot, add the Nile perch and fry until perfect golden on both sides, should take 3 or so minutes on either side (6 minutes in total).

Preparation: The Caper Sauce

In a separate sauce pan, over medium low heat, add the juice of one lemon, garlic, butter, parsley, capers and a pinch of salt. Stir until combined and creamy.

Plating

In a plate, place your Nile perch, and pour the caper sauce over it and enjoy.