Food from the heart – Chef Francis’ fresh, homegrown menus
His work is his passion and for the past eight years, Francis Lenkolos – Sarara’s talented Head Chef – has been delighting guests with his innovative use of fresh local ingredients. What’s more, his love for traditional Samburu food shines through in every meal!
HOW DID YOU BECOME A CHEF?
During my initiation in 2005, I was the youngest in the group, which put me in a vulnerable position as I was sent to do everything – from preparing food to collecting the firewood. However, it cultivated my love for cooking, and I was eventually able to turn my vulnerability to my advantage. When I was working as a tractor driver at Sarara Camp years later, it was as if I was at the right place at the right time – because soon, I was given the incredible opportunity to train and learn the ropes as a chef, and learn more about all kinds of cuisines. Now, my work is my passion, and I love what I do.
WHAT ARE SOME OF YOUR FAVOURITE FRESH INGREDIENTS?
Various peppers as well as courgettes, broccoli, carrots, and goat milk cheese. I also include fresh vegetables in almost all of my dishes!
WHICH HERBS & SPICES DO YOU LIKE MOST?
There are many! I love adding rosemary to chicken curries, lominyiang’i (a local mint variety that only grows during the rains) in Indian recipes, and then there’s oregano and thyme – which goes so well with meat. I’m still learning all the English names!
WHAT’S ONE OF THE BEST THINGS ABOUT COOKING FOR INTERNATIONAL GUESTS?
Our delicacies are different from what you’ll find anywhere else, and I’m always proud when guests visit our kitchen to learn more. I happily share my recipes and we’ve made some wonderful memories while bringing guests joy through our food.
SHARE A FEW SUSTAINABLE HIGHLIGHTS FROM YOUR KITCHEN?
It’s so much easier to work with ingredients that I know well, and the meals we prepare are naturally good! Our vegetables are always fresh, and we make our own cheese from the goat milk supplied by Namunyak’s Milk Mamas. There’s no wastage – and we improvise with leftovers to make things like sorbet, fruit crumbles, and soups. Our waste disposal containers are colour-coded to separate kitchen waste – and biodegradable waste is used in compost for the kitchen garden.
WHAT ARE SOME OF THE CHALLENGES WHEN YOU’RE COOKING BUSH DINNERS?
If it gets windy, dust can blow into the food. Wild animals could also roam past and through our “kitchen” if we happen to be in their territory!
IS THERE A NEW WAVE OF ASPIRING CHEFS WAITING IN THE WINGS?
Absolutely, and it’s been a privilege to have the opportunity to train many young Samburu men and women who are eager to learn more about cooking!
WHAT’S YOUR FAVOURITE SAMBURU FOODS?
Milk, roast goat’s meat, and herbal soup.
AND YOUR FAVOURITE KENYAN DISHES?
Nyama choma (grilled goat’s meat), ugali (cornmeal porridge), and kachumbari (tomato and onion salad).