Drinks
For drinks we decided to go big and order three
different ones as we really miss the types of canned and fresh sodas and juices
you find at the little eateries in Brixton or the Bronxs. We went for the
Tamarind Drink, which was sweet and spicy but smooth with a consistency a
little bit like tea and light shimmery brown in colour. Absolutely delicious. We
also tried the Guava Drink again sweet and light and a lovely fresh red-pink
colour but a little mellow in the cordial flavour – like a natural Ribena which is great
if you don’t want a huge sugar kick.
My personal favourite though was the Ginger Beer
(which goes well with hot spiced meat! on the left) strong, ginger, tangy, like a very
strong Dawa and goes straight for nasal notes so also great if you are feeling
under the weather (or hungover!). As our spirits picked up we ordered a large
cocktail which tasted like a gentle infusion of all drinks rolled into one
called a Rum Island Punch (on the right). This drink smells orange and citrusy and really
packs a punch on the alcohol side with undertones of ginger.
The Menu
Now we were hungry and the menu’s, clipped on to
boards and popping with colour were both atheistically pleasing as well as
showcasing an exciting array of dishes including a mix of burgers, small things
or ‘tings’ and salads.
Main Meals
We ordered the Jerk Chicken and the Jerk Beef Burger.
Although the service for these was a
little on the slow side, we put this down to the chill island vibes Sugarcane
was trying to recreate and as the restaurant is in the middle of the Foodcourt
it was a great spot to people watch, gossip and watch over the playpark (if you
are trying to keep an eye on your kids at the same time as enjoying a cocktail
or two!).
Once the food arrived we were not disappointed. The jerk chicken was perfectly seasoned and extra hot with all the great jerk spices you’d expect to see. The meat was soft and tender and worked really well with the soft sweet potatoes and the rice and peas. The Rice was crispy and dry which was great as it absorbed the heat of marinade and the firmness of the peas added an extra element to the dish overall.
The Beef burger (FYI it was 2-4-1 when we ate!) was a bit on the small size and
the buns I think could be sourced from another establishment as they didn’t
taste super fresh. However again the meat itself did not disappointed, finding
it hot and tender. The fries serviced on the side were great and again helped
ease off the heat of the spices as well as the tasty side salad as well.
Overall – Hot
Deliciousness
Overall we really enjoyed our experience at Sugarcane
and would definitely return with a bigger group so that we could really sample
the menu in full as it’s a great place to clink cocktails, share plates of
sizzling meats and while the day away after a hard day of shopping. The is a
little island paradise in Nairobi – check it out this week!
To get to know Sugarcane, I caught up with Subrina Crossman, Manager at Sugarcane to get to know the story
behind the soul food hub.
What was the idea and inspiration
behind sugarcane?
Sugarcane is
the brainchild of Kathleen (Kathy) Creavalle, a Kenyan resident of Guyanese descent. She is extremely passionate about cooking and
found a gap in the Kenyan market with Caribbean food.
Where you get your ingredients from?
We source all
our ingredients locally – supporting the local farmers and suppliers. We import
from London all of our spices but all our other ingredients are local including
the chicken, rice and vegetables. We employ over 11 members of staff and all
our chefs are from Kenya. Training sessions on Caribbean cooking were held at
Kathy’s house and we even had a Jamaican chef come in and do the training – so
all the food you taste today has the original authentic flavour.
Your current client base and how it's
been received by Kenyans?
Our client base
is currently those who know of Caribbean food and experimental foodies. The
Caribbean offering has not yet caught up to the mark we would like it to, so
it’s perhaps a waiting game. Our location at Garden City also probably deters
residents on the other side of town from trekking there. Overall, the reception
has been great! Good comments from people, in terms of nationalities
Kenyans, Tanzanian and particularly Nigerians love the heat.
How large is the current Caribbean
population in Nairobi? How have they got involved?
The Caribbean
population is not large, but big enough to host Republic Days and festivals at
the restaurant. We occasionally host community dinners and private gatherings. Sugarcane
opened in June 2016, and although there isn’t a big Caribbean community the
majority of community here are from Trinidad and Tobago and Jamaican –we have
over 19 islands in the Caribbean so their maybe others out there we haven’t met
yet!
You can find Sugarcane at Garden City Mall, Thika Super Highway, Nairobi (GCM Food Court, Level 1).