I had always wanted to step into Nyali Golf Club just to experience the ambience and understand its general setup. I am not yet a member of any golf clubs not because I don’t understand golf but just because.
Finally, the day came.
Dressed up, we showed up 10 minutes before time so as to create a good impression. 15 minutes past time, other attendees started trickling in and 15 minutes later the event started. Tea and snacks was served after the meeting and unlike usual, I opted to go last. Impression matters.
That decision did not disappoint.
At the end of the line, there he stood. Dark and rich with melanin yet humble and easily ignored.
I dished him out so dismally on my plate because I had already prejudged him thinking he will be just like these other guys we meet on the side of the road waiting to be served alongside viazi karai.
You were different. Elegant & maturely different. You were hot, sweet and tangy at the same time. Illicit. I chose to forsake all others and said ‘I do’ to you. At that point, I confidently marched up to the Chef whom, coincidentally, was serving. After general pleasantries, I asked for the recipe because I wanted this guy to be mine forever. The moment the question left my mouth, I could have sworn the Chef’s mood snapped. He gave very brief description of how I could capture you and walked back to the kitchen.
This hunk had become elusive. Again.
After chit chat here and there with a couple of people we bid our goodbyes and went back to the car but my unfaithful mind was already in an illicit affair.
So, I patiently retreated, regurgitated the brief memory I had of this dark elusive hunk of a sauce and re-strategized. With every and any opportunity to go out, I would look for him, call out his name, describe him to all and any that bothered to hear me out but everyone thought I was crazy. I never gave up hope. Never gave up.
Then I bumped into him. When I saw him again I vowed to ensure I grasped him, studied him and at least got to know his name if all else fails.
Luckily, I did. Now he’s mine and he’s here to stay.
2 cups water
Half a cup sugar
Half a teaspoon salt
1 tablespoon red chili
1 tablespoon cumin powder
1 tablespoon coriander powder
Add water to a pot and the ukwaju and bring to a boil for 15 minutes.
Using a potato masher or (ugali) cooking stick and stir with the aim of removing the paste from the seeds.
In a separate bowl, sieve.
Place the ukwaju extract in the cooking pot under medium heat on the cooking stove. Add the sugar and stir it in till it dissolves. Once it starts boiling, add the remaining ingredients and continue stirring. Taste to see if you have a hot, sweet and tangy taste. If not, add and adjust ingredients to desired taste.
Cook him down to desired thickness.
Once the desired thickness is achieved, turn off heat and transfer to serving bowl.
Dear Lord, I can’t seem to have enough of him.
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