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Brunching off at 360 Degrees

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I get wildly excited by the prospect of going to brunch because very little effort is required on my part. All I have to do is eat; people watch, give and receive gossip.  I’ve called a friend to join me and she’s obliged without much persuasion. Folks, you need a sidekick like that, one who doesn’t need cajoling to do things with you. Her only requirement is that the restaurant serves mimosas. I think we can manage that. You want to be like the cool cats and girls who brunch, wearing oversized sunglasses, socially conscious tees that say things like “Hands off our Elephants” or “Free Tibet” even though you don’t know who or where Tibet is, flirty sundresses with sandled feet showing French manicured toe nails or jeans.

We are meeting at 360 Degrees Pizza and I’m a little early. The brunch thing is recent for them, about three weeks old and I’m stoked to try it out. It’s a beautiful place to eat, the decor my kind of thing, part industrial part modern. There’s the wall gallery of intriguing photos of steering wheels and blueprints in black and white and sepia.  The light fixtures look like they are powered with gas not electricity. It’s hard to miss the behemoth that’s the wood burning oven. I walk up to the guy who’s working on it, feeding it wood and pizza dough. His name is Gilbert and he’s the pizza don here. He knows all there is to know about pizza and I’m surprised that there’s quite a bit to know. He calls me around to where he is and tells me about the month he spent in Italy learning his craft. The difference between good pizza and shit pizza is the flour, and the variety he uses, Caputo, has been named by some as the ‘godfather of flour”. Gilbert loves it because it is finely ground and has the consistency of baby powder, things I’ve never cared about when eating a pizza but I now feel compelled to because of Gilbert’s enthusiasm in describing it. I almost want to dab some flour under my armpits to feel its baby powder consistency. The end result of course is a nice, thin, crackly crust that’s crispy on the edges and chewy where it needs to be.

But wait, there’s more, the tomatoes too are special. Also imported from Italy, they are grown in the volcanic ash that is spewed from Mt. Vesuvius. A claim to fame that’s hard to compete with. You can say anything and add Mt. Vesuvius to it and you win hands down.

-I flew over Mt. Vesuvius

-I proposed to my girlfriend at the base of Mt. Vesuvius

-I took a dump on Mt. Vesuvius

You get the drift, it’s an important place.

So these tomatoes are tangy and acidic, deeply red in colour and possibly blessed by the Vatican and make the delicious pizza base. And the cheese rounding up the assembly is made from buffalo milk. How do you even begin to milk a buffalo?! Where do you find it? I think National Geographic needs to pay me to do a show on that very subject. It’s in this trinity of ingredients and other toppings that Gilbert wants you to say with every bite of his pizza, “f**k, this is the best pizza”. My friend arrives in time to pry me away from Gilbert and his increasingly hot oven.

Air kisses and compliments follow suit. We pick a strategic table inside so we can maximize on the people watching. Our waitress comes by with the menu as we prattle on. Our eyes quickly zero in on the cocktail section, drinking at 10am is an acceptable almost required part of brunch culture, one that we are loath to change.  We order the mimosas and I wonder to myself if they serve them in doubles, you know like when you order a Tusker Lite, the waiter brings you two bottles because of how quickly he assumes you’ll drink them. This assumption should be applied to mimosas too. There’s something seductive about drinking mimosas, it’s either the champagne flutes they are served in or the bubbles rising hypnotically in the glass and exploding in your mouth. It’s difficult to be in a bad mood while drinking mimosas.

Our waitress slithers away to get those while we mull over what we shall eat.  We chat importantly about everything and nothing. Like what we did for the holidays. She spent part of hers in Nanyuki at Mt. Kenya Safari club, the nights were chilly and bonfires were lit and what a wonderful place it is over there. I spent mine in Kigali, attending a wedding conducted in languages I didn’t understand, but was epically beautiful all the same. On spouses, she left hers watching their kid, I left mine wondering how soon I’d be back with some food because there was only a dried out lemon in the fridge this morning. Being a new year we are also committed to a diet and fitness regime that will finally exorcise the cellulite on our thighs that is diminishing our market value.

This diet is going to have to start after today though because the first of the brunch spread has come out. Eggs Benedict served on a bed of English muffin and potatoes, with ham and hollandaise sauce. The perfect hollandaise sauce is an emulsion of butter, egg yolks and water, whisked together into a perfect almost satin-like creamy sauce that you might want to do two things with. One: apply on yourself and have someone lick it off, you know like foodie foreplay. Two: drink it straight out of a shot glass. Unconventional applications, true, but who’s judging you? Then there’s the vegetable frittata, a triangular and pillowy wedge of spinach and eggs that trembles when you move it or touch it, now that’s a good frittata. There are so many variables to consider when making a frittata and it’s tricky but the person who prepared this one is a wizard who has made me forget about Gilbert and his pizza. We taste and chew and as we take in the flavours, it’s silent like a graveyard between funerals. Delicious is an understatement.  The manager comes by to see if we are doing alright, we nod and at the same time point at our empty mimosa glasses, he knows what to do with them.

In between bites, I tell her the tantalizing tale of the week I have had at work. I got a visit from a couple, a baby and an older woman for a routine paternity test. The man meticulously dressed was sweaty and fidgety. The baby sucked generously on his mother’s tit while she chewed absent-mindedly on her gum. The older lady with her wig hat slightly askew was the mother’s aunt. They sat there staring at me like I had the keys to the kingdom. I had met the man prior to this visit where he explained in exquisite detail the dilemma he was in. He was engaged to be married, to someone else not the baby mama. He had gone through the rigmarole of visits and dowry payments and his wedding was 3 months away. Then baby mama and her brothers turned up, demanding that he do right by her and he wasn’t even sure that the baby was his because he’d only been with this chic that one time, or maybe two but the times were few. I told him the only way to know for sure was to do the paternity test. The test results that they came to pick up this week, revealed that he was the daddy. The guy was in a furu furu condition as the colour drained from his face and suit.  The aunt and her wig hat each thanked a deity, the baby mama lolled internally. Hectic!

This story is proof positive that as humans we willingly invite suffering into our lives, just like the one we are about to experience from the caramelized banana crepes that our waitress has just brought. Forget all the glorious things I didn’t say about the frittata and eggs, these lacy, nutella filled ensembles are the truth. If you ever find yourself on death row, like the meticulously dressed baby daddy who might have to kill one of the women in his life to hide the truth, then these crepes should be your last meal. You’ll have this silly smile about you like you’ve just been laid, making for a painless execution.

We also ordered a calzone, a stuffed pizza which is baked in the wood burning oven which I have nicknamed Lucille… (the mimosas have made their way to my brain). Our calzone is stuffed with bacon, eggs onions, chilli flakes and cheese. I think we would have enjoyed if more if we weren’t already stuffed from everything else we had eaten. We basically toyed with this one and didn’t give it the proper reception that it deserved. I was also comparing this calzone with one I had had several years ago. The latter was saucier, more cheese and sauce and one meat. I liked that version better.

It’s about 2pm when we slowly peel ourselves off the seats, the first time we are moving since we sat. Our waitress is trying to get us to stay a little while longer by offering their homemade gelato with caramel sauce. Tempting but we decline, we will simply have to come back to try it. That won’t be difficult to do, there’s more on this menu that’s on my to-try list, food pics to take and post on FB or IG and make friends jealous at all the new money I seem to be spending on mimosas and gelatos. Like Arnold, I’ll be back.

176 Responses
  • wabushes
    28.01.2016

    Good morning all




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    • nesh
      28.01.2016

      that was fast..haha




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  • nesh
    28.01.2016

    i have beaten the veteran ‘commenters’




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  • Susan
    28.01.2016

    LOL……”Buffalo milk” and “like when you order a Tusker Lite, the waiter brings you two bottles because of how quickly he assumes you’ll drink them.
    About the content of your fridge Biko….it is Njaanuary so I understand.




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    • Boni-STFU
      28.01.2016

      Am sure this is the foodie chic & not Biko….you must be new here




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      • Piere
        29.01.2016

        I second you Boni-STFU, she must be new.




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        • Boni-STFU
          31.01.2016

          @Piere you can imagine Biko doing the air kisses….lol




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          • Flinspinner
            15.02.2016

            lol




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          • Njooro
            30.08.2016

            Rereading this as I wait for today’s post. N couldn’t help but chuckle at the thought of Biko, “doing air kisses. “”




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  • keenjoz
    28.01.2016

    … The feeling I got after jumping through paragraphs.
    U have nothing against the writer, I guess most of us come here to laugh and it’s not even slightly funny.. Am sorry




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    • Earnest Hassan
      28.01.2016

      on the contrary, I found it really interesting. Taste differences, maybe




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      • keenjoz
        28.01.2016

        Maybe you just love food




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    • Brenda
      01.02.2016

      I also liked it




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  • wabushes
    28.01.2016

    I looked at that picture for 5 mins.Almost forgot to read the post!




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  • Gee
    28.01.2016

    I have no idea what any of that was..except the mimosa and pizza. May be you should send my virgin palate there then they can get an unbiased review…




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  • Fridah
    28.01.2016

    i did not like it one bit!




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    • Lil
      01.02.2016

      Did you have to read it? This is a personal blog for crying out loud and not a compulsory set book you have to sit exams for at the end of the term. Sigh




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  • Redd blanco
    28.01.2016

    Is this the event that had the big bosses and your two ladies hated the article you wrote?? Cuz I’m feeling totally ripped off.




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  • wabushes
    28.01.2016

    Actually this is the post that the two ladies approved.
    Welcome to the new bikozulu..there is a new Sheriff in town.




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    • Felly
      28.01.2016

      True as the truth




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  • Muthoni
    28.01.2016

    Brunch is life! I swear if you never brunch you haven’t lived.
    http://www.treatsonabudget.co.ke/js-fresh-bar-and-kitchen/




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  • Brian Nyakundi
    28.01.2016

    Definitely not Biko’s article




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    • Ciru
      28.01.2016

      Agreed. This was written by a woman.




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  • Ali
    28.01.2016

    A good read but don’t talk of taking a dump and food those two though their fate is intertwined should not come to mind when doing the other.




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  • Chichi
    28.01.2016

    There is no soul in this one.Disappointed.




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  • Muthoni
    28.01.2016

    Now that’s hollow!




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  • @clif_the_tall
    28.01.2016

    After reading this piece am officially hungry!
    “I almost want to dab some flour under my armpits to feel its baby powder consistency. ” Who does that? Hehe.




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  • Lo
    28.01.2016

    Say Mimosa one more time…




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  • eliani
    28.01.2016

    I too studied near Mt versuvius




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  • George Oselu
    28.01.2016

    Nice read, I have searched for MIMOSA in the menu in vain only getting SAMOSAS.




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    • Nick
      29.01.2016

      buda wee ni mshamba!! Mimosa is a cocktail made from Champagne and Orange Juice in the ratio of 50:50




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  • Evans
    28.01.2016

    I liked the baby mama bit…..




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  • Amoit
    28.01.2016

    This is not Biko Zulu




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    • Charles Kagana
      28.01.2016

      It is BikoZulu alright, not Biko the man (the man as in the human being, not the man like in the ‘Total Man’), but the page is BikoZulu only that he has allowed someone to use it incognito (I do not know what this word means).




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      • Sasha
        28.01.2016

        I think someone has hacked into Biko Zulu’s page. Probably those 2 chicks Shiko & the other one.
        We should find them & kick them out.




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        • Mark Philo
          01.02.2016

          The comment ‘We should find them and kick them out’ hahaha go slow




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  • Christine
    28.01.2016

    Hollow!




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  • George
    28.01.2016

    Hopefully, Biko shall be back soon.
    No, feel cheated
    until then……




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  • Scot
    28.01.2016

    The food description was ok but not enough to excite the story… Still readable though




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  • Steve
    28.01.2016

    What’s the name of this resident Foodie again? She lightens up my days. Anyone???




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  • Wangari Wainaina
    28.01.2016

    I could not relate with this article.Sorry,its not you,its me…




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    • Cathy
      28.01.2016

      Hehehehe it’s not her.




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    • Nina
      28.01.2016

      This don’t ‘feel’ you. You don’t think we’re familiar with what your feel is by now? That’s not your article. That’s just not your article sweetheart




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      • Nina
        28.01.2016

        Posted wrong place. Happens all the time




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  • Lol (@NginaOkeyo)
    28.01.2016

    wait. so your spouse, at 2pm as still stuck with the dried lemon in the fridge as you experienced variety? this world is not our home




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  • Evelyn
    28.01.2016

    Something missing here




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  • abdullah omar
    28.01.2016

    i am glad you picked some trembling italian but fancy names dont beat the tumbukiza we get downtown for our bruncg




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    • Wesh - Peter Wesh
      28.01.2016

      What is tumbukiza? I want to try out tumbukiza, Like eat it with kachumbari on the side 🙂




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      • abdullah omar
        28.01.2016

        where you get your kachumbari they will do it for you it is a variation of boiro




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      • Nina
        28.01.2016

        How do you know kachumbari and have no clue what tumbukiza is? How now?




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        • Charles Kagana
          28.01.2016

          Mzungu mweusi.




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        • Tech Man
          29.01.2016

          This Wesh fellow sounds like a Waweru from Kinoo and his asking what Tumbukiza is ??? Acha ufala.




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  • mumo
    28.01.2016

    ai Biko this one today naaaaaaaah!!! If this is what Ciku and Vicky approved please, the gang does not need them




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    • Miss Tasha
      28.01.2016

      I agree with you…2nd disappointing article in a week…




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  • Sachy
    28.01.2016

    Written by a chic. Unless Biko nowadays worries about cellulite..




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  • jennifer
    28.01.2016

    jumped a paragraph or two…iko tu hapo.




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  • Betty
    28.01.2016

    Disappointed




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  • Charles Kagana
    28.01.2016

    Woooooooiiiii! Tumecheswa!Tunaomba serikal saidia…




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    • Tracy
      28.01.2016

      Haha.Charles umelia sana!




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  • Megrachel Nyakio
    28.01.2016

    Two-faced Article…Definitely not Biko.
    One face looks like the Author was Marketing the place or something.
    Second face sounds like a foodie expressing love for Mimosa




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  • Joyce
    28.01.2016

    the pic of the food is to die for! am hungry already!




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  • Ann
    28.01.2016

    The writing is good and mature. Or maybe I’m older, I don’t know. I’ve read almost all of Biko’s writings and I find them super. I like today’s mix and a slight move away from the usual flow. Maybe the followers have become a bit attached to the emotional writing styles? I don’t know. But I love it.




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  • GenderAnalyst
    28.01.2016

    Very well written.Excellent mastery of language and you had me as a reader hooked and interested!




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    • General Zod
      04.02.2016

      Dáccord




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  • Joe
    28.01.2016

    Its not Biko but it’s refreshing. Whatever you are trying to do i’m sold.




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  • yvonne
    28.01.2016

    Did the two ladies have a look at this story?




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  • Mumbi
    28.01.2016

    The flow….totally not Biko!!!




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  • Njooro
    28.01.2016

    Diets for January are a fad.




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  • Chebet
    28.01.2016

    I almost had the whiff of Pizza but then again…Its lunch time and all am getting is chapo n beans. Not fair not fair at all.




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    • ZedJ
      29.01.2016

      I would kill for chapo and beans right about now!




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  • MK
    28.01.2016

    Today’s article doesn’t meet the threshold.




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  • Miss bush
    28.01.2016

    Wooooow. That was a nice read. I love it. Damn am hungry




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  • owira
    28.01.2016

    this food thing is complicated…guess i’ll understand it when they’ll start talking about fish and ugali




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    • Wesh - Peter Wesh
      28.01.2016

      Hahaha…you need to change the food that you’re eating or…wait for it…let’s start a blog about familiar foods; Fish and Ugali, Nyoyo, Madondos. How about that?




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      • Felly
        28.01.2016

        We need a like tag in this forum..double likes




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  • Wesh - Peter Wesh
    28.01.2016

    Well I have no feelings for this piece. It is ‘just there’. Anyway I will say something important about Mt. Vesuvius when I write my next piece.




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  • Kavengi
    28.01.2016

    You did the social experiment piece on Java and my guess is,their customer base shot a notch higher…so the sister restaurant called you impromptu( Read midnight) and told you to market them like there is no tomorrow.Ok piece considering…




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    • Wairiuko N. Wairiuko
      29.01.2016

      I agree with you, Kavengi. This blog entry is a me-too edition of the social experiment piece on Java.




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  • Nyangi
    28.01.2016

    I am a voracious reader and I must applaud the writer of this article. Ignore any comment on it’s not Biko so we are disappointed blah blah if it’s a critique on your writing style or content then perhaps weigh but otherwise be judged on the merit of your work rather than the expectation of what has always been done. I was hooked and I will try the restaurant because you made it come alive. Kudos




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    • C.S.A
      28.01.2016

      Agreed 100%.:-)




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    • francis
      29.01.2016

      Nimeunga miguu hii comment…




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    • Monari
      30.01.2016

      Thank you for saying this. This piece is very well written.




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      • Brenda
        03.02.2016

        Couldn’t have put it any better. Great Piece




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  • Kaitlyn
    28.01.2016

    I only had to read the second sentence to know that this is not Biko’s work. I could t read it past the second sentence #stillIwait




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  • Marggie
    28.01.2016

    aaiiiiii no…..Looking for Biko!!




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    • Nina
      28.01.2016

      Same here. Was like, no way is this Biko




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  • penina muchiri
    28.01.2016

    I have learned a bit about good food and googled about various drink… Mimisa, I must try 🙂 ….your picture there!! I could eat the plate too 🙂




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    • penina muchiri
      28.01.2016

      mimosa… 🙂




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  • Njeri - G
    28.01.2016

    I loved it!Ilove food and cooking so very well done,hope to see more of this




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  • Aziz
    28.01.2016

    I need a mimosa…… excellent article that exquisitely describes the food. Meet me at 360 degrees




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  • Someone who read the artcile.
    28.01.2016

    Feel like the story could be longer. Too many left gaps. No flow to it. Like this comment. Otherwise it has potential




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  • ruth
    28.01.2016

    I literally skipped through the paragraphs on this one for once. A bit boring and sort of not Biko-like maybe. The picture is totally cool thou…




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  • Chico
    28.01.2016

    This is actually a pretty good article..and of course its not Biko..who is probably still sulking..it flows and is on point..well done Sophie.




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  • ItsMarcel
    28.01.2016

    A piece with a superfluous flow of “food for thought” quite literally…! I find satiation and true love in food and people who find the idea less entertaining have no respect for Food!




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  • redemptabisangwa
    28.01.2016

    different writer i could tell but its good nevertheless.




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  • samuel mwangi
    28.01.2016

    this article is dry,..no humor at all.




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  • Dee
    28.01.2016

    Is it just me or does this article not sound like Biko’s? The paternity test paragraph alludes the writer might be a Doc




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  • Esquire
    28.01.2016

    To all those grumbling children here crying for Biko, just chill till tuesdays and get your fix. Just dont come whining on someone else’s article on how it’s not Biko, dah! You must be a genius to have noticed that, it is uncouth. Before you poise those itchy and vitriol filled fingers over your gadget, please take time to READ the byline and save us from pointing out the obvious. Thanks in advance.




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    • Regi
      28.01.2016

      True dat! Thank you!




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    • Kenn
      29.01.2016

      It’s quite juvenile to complain about how other writers are not up to your standards, even Biko started from somewhere. If you don’t like an article you don’t have to comment negatively, there’s objective critique & there’s this Self-righteous pseudo editor reviews of how you couldn’t read past the third sentence or this can’t be biko. Truth of the matter is eventually Biko will dedicate less time to this blog and these emerging crop of writers are the ones who will keep it going. You can either read or close tab it’s never that serious.




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    • Nikiwe
      01.02.2016

      Very well said Esquire..I for one was getting tired of the whining and complaints.food articles r not Biko’s get over it already gang.different days different guest writers that’s how its been. I totally enjoyed this piece.very well written




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  • feli
    28.01.2016

    Ooh am just not a fun of stories about food.
    Unless am eating it.




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  • Tweetie
    28.01.2016

    Hahahaha I see you do not have too many foodies among the following, huh? I love food, you should see the bump I carry from my escapades with food….. I hope 360 is featuring on Nairobi Restaurant Week coz I definitely want brunch…..




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  • Nyokabi
    28.01.2016

    Your blog has become an advert board too? Anyway, one understands. bills don’t pay themselves




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  • sheila
    28.01.2016

    Sigh!!where are you biko?




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  • Frank
    28.01.2016

    Im i the only one who has a sense of criticism when reading these articles that i know haven’t been written by Biko? Lol i feel like a primary school teacher marking a composition. Anyway not so bad,would have been better if i opened the link to fing an article actually written by Biko though.




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  • Alex Migwi
    28.01.2016

    Wonderful read. I have just had a meal of Ugali, sukuma wiki and nyama but this story has created a vacuum. Since nature abhors vacuums, I am off to do the needful. I wonder what happened to baby daddy.




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  • Chet
    28.01.2016

    You should have posted this after payday man!!
    February is just a few hours




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  • paulo
    28.01.2016

    Thits i believe is the article vicky and ciku dismissed as lacking bikozuluism in yesterdays ‘hollow’…name dropping without much coherence.I find it so.




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  • Wamazke
    28.01.2016

    Biko? Is that you? Did you become a doc? Or did I miss something? Why exacttrey are you handing out paternity results?




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  • Mukami
    28.01.2016

    Biko please don’t play us. Which man worries about cellulite thighs and since when were you involved with DNA tests….. eish! Had to point out the inconsistency. Can the real Biko please show up….




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    • Miss bush
      28.01.2016

      Clearly you ain’t a real gang because if you were you would have known there is a foodie resident called liz gitonga. Those people yupping and making a lot of noise asking for biko are not even the real gang.




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      • Baylone
        28.01.2016

        mbona hakuna icon ya thumbs up hapa?




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      • mso
        29.01.2016

        @miss bush its sophie not liz!




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  • tom osanjo
    28.01.2016

    Damn! On a flight from Naples I flew over Mount Vesuvius and I have never used it in a conversation. What a waste. As for buffalo milk, some Kenyan in Nyandarua came almost close some 20 years ago when he tried to milk an elephant. The irate creature threw him high in the air. http://articles.chicagotribune.com/1998-10-30/news/9810310186_1_kenyan-calf-cow




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    • I’m sure there are tame buffaloes..like in India where the cow s sacred…I hear there’s alot of buffalo cheese, buffalo milk etc etc..




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  • Tracy
    28.01.2016

    Warrizthis?!




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  • Sandra
    28.01.2016

    NOPE.




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  • Kagwiria
    28.01.2016

    Biko. Have you been taken hostage. Blink twice if you need help.




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  • C.S.A
    28.01.2016

    IMO,Great post.Dissapointing how majority of the comments are about Biko vs Sophie Gitonga.Should we instead focus on her ideas rather than attacking the person presenting the ideas.:-)




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  • Yours Truly
    28.01.2016

    Sophie G.

    Fell in love with your writing from the first time. You Never disappoint.

    YumYum:-)




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  • Mashirima
    28.01.2016

    If it this from.Biko, then we are gradually drifting away. We know bills must be paid but naaah. Don’t throw away the creativity and well crafted sentences we are used to for a few dollars.




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  • Hellen
    28.01.2016

    Biko, seriously!? What did 2016 do to you?




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  • SafariGirl
    28.01.2016

    Ahhh saturday mornings … On the subject of milking buffaloes see https://safarigirlblog.wordpress.com/2015/11/20/on-cacophony-and-cape-buffaloes/ True story !




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  • unclephestus
    28.01.2016

    Totally hollow.. Whatever that means.




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  • Rhenadhis
    29.01.2016

    Sophie there were typos and the flow and turn of phrase was unlike your other pieces. Something was a miss today,but keep at it.

    I am a foodie but i dunno why my palate just never seems to agree with yours…it’s my problem though,not yours.




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  • Murage
    29.01.2016

    I think the gang has gone bonkers, if you did not like the piece why not wait for Bikozulu article next week. Its not rocket science noting that Biko doesn’t do paternity tests so why drag down budding writers with negative comments?




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  • Author-to-be-Moha
    29.01.2016

    The food jargon made me confused. Read it half way. The flow was not just there. More interesting,the Biko we are used to cannot be felt through the reading. I mean the typical you, the humor, the frank you could not be felt.




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    • I think it’s more of a sponsored post..the descriptions should make everyone line up to go to this 360degree pizza place…I know I will, when I land..




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  • mueni
    29.01.2016

    The artical is thriving, one can learn something from it. Thank you and keep at it




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  • njoki
    29.01.2016

    Its something to try. Thank you




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  • maobe
    29.01.2016

    Oh! this is another one. learned something though. Thank you




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  • Kate
    29.01.2016

    I couldn’t finish reading. Not intresting at all




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  • Don
    29.01.2016

    No wonder the magunga wasn’t the 1st to comment.




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    • Wairiuko N. Wairiuko
      29.01.2016

      Ha! Ha! And he hasn’t commented by now, over 30 hours later.




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  • mike_jones
    29.01.2016

    This comments though, you all killing me. Sipping my croissant.




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  • francis
    29.01.2016

    Good article. I look forward to reading from Sophie (you topped it with that Luwombo story though…still hungry since I read it and will be till I get to Champara). Now Biko where is our fitness muse the lovely Ms. Chero? Please ask her to come back, nay beg her to come back to writing.




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  • Kibetu
    29.01.2016

    Are some of you doubting if this is Biko’s? Just read again, if you find the word ‘shit’ it is definitely his.




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  • Miss Kariuki
    29.01.2016

    Sophie writes well, I love your food description.

    ION, Biko what happened to Chero’s posts?




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  • Njeri
    29.01.2016

    Importing tomatoes and flour from Italy should not be allowed. I am sure a solution can be found locally with a little effort.




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    • QS. Ng'ang'a
      30.01.2016

      But we don’t have a Mt. Vesuvius




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    • Yes! I agree! Why on earth would they do that? There are very fresh tomatoes Kenyan grown!




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  • Mr. Nduta
    29.01.2016

    Hollow!




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  • wambui
    29.01.2016

    Mimosas are drinks? I thought they were chewables like mini samosas!
    Forgive my ignorance..Sophie lovely piece.




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  • Tintin
    29.01.2016

    painless execution.




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  • KithyLouise
    29.01.2016

    The article is good. It’s a guest post and I like it…

    Biko get me to do a guest post with you. Hoping people will appreciate what I write.




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  • Wairiuko N. Wairiuko
    29.01.2016

    Whether the article has been written by Biko or not doesn’t matter. Yes, the article apparently lacks the Biko element; however, it’s very good and I wish I had time to re-read it despite the fact that it sounds like Biko, alas, landed a marketing gig.




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  • clement ndege
    29.01.2016

    If you have written before(besides thumbing a text), you would know better to positively criticize. It’s food. Sophie can make mahindi choma sound like lasagna. Food needs time. Sophie needs time.




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  • LESSIANO LESSWANYIKA
    29.01.2016

    good read. you are getting there sophie




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  • Willpower
    30.01.2016

    Why import tomatoes? Is buffalo milk subject to vat? Nice read though.




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  • Mark
    30.01.2016

    Yaaaaaw chocolate man has to watch for cellulite? Miles away from bikos fingerprint.




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  • QS. Ng'ang'a
    30.01.2016

    It’s a good article, but not for the general population. I didn’t understand a thing. But it’s better writing it than telling your boyfriend who would probably count all the imaginary spiders in the house before you’re through. go girl.




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  • ” If you ever find yourself on death row, like the meticulously dressed baby daddy who might have to kill one of the women in his life to hide the truth, then these crepes should be your last meal. You’ll have this silly smile about you like you’ve just been laid, making for a painless execution.” hehehe…
    Talking of baby daddies…well, I simply don’t sympathize..had a harrowing tale myself..maybe this forlorn looking chap at least will take responsibility..the dead beat I had in my life…well lets just say…is plain irresponsible…didn’t give two hoots or even one dime to support his own…I think there was a time, I just imagined him to be a sperm donor…because he surely acted worse than one..anywho, this ain’t the time or place for such ramblings…life goes on..and my daughter is the loveliest little person I know..somedays I wish she came as twins!!




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    • General Zod
      04.02.2016

      But you know the source. Go back for seconds.




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  • Samuel Oloo
    30.01.2016

    You try to do a commercial for a food house and fail. You wonder whether you did a good job, going by the comments here. It surely is not Biko. Someone acquired his persona. Forcefully or otherwise. The baby mama part clicked.Just. Biko needs to pacify the angry fandom.Soon!




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  • Miss Gema
    30.01.2016

    I get the drift




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  • Ano
    31.01.2016

    Heh. Kumbe we’re many. No soul in this piece, just a flat article paid fpr by Gilbert.




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  • Solo
    31.01.2016

    He probably anticipated that some people will claim the baby isn’t his… So here we are




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  • penina muchiri
    01.02.2016

    Kenyans!! how we love crisis!! hata kama hakuna we create one… Biko this one is a good article. I learnt stuff. The day you’ll stop learning is the day you’ll be no more!!




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  • Lil
    01.02.2016

    I miss the good old days when the comments had constructive criticism. Nowadays there’s so much negative energy. Wotis people?




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    • Rhenadhis
      02.02.2016

      IKR? I feel like le gang should take up a PR 101 class. If you can’t say something nice or constructive then just let it be.

      These other writers,they are human you know,like flesh and blood emotional humans much like you,yes you the always negative,this-is-not-Biko-hence-a-waste-of-our-time.

      Be nice guys,last i checked it doesn’t cost a thing




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  • Wanja
    01.02.2016

    hmm




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  • Kim
    02.02.2016

    Yanick had Biko come out.. now he worries about cellulite…oh my..heheh…

    Pardon the cheap jab though. We all know this is Sophie. Not all may love you but you’ve got something. A little tweak here and there for the flow and you are good to go. keep at it Sophie




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  • Mike Ojiwa
    02.02.2016

    I think its not fair to come to someones blog and pretend to be the one to approve or disapprove a story. come on guys, almost every comment i read here is about whether a story is good for the blog or not. I know Biko welcomes feed back but surely, let us not pretend we know better than the blog owner himself. Just read the story and if you don’t like it then you can move along!!!




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  • Purity
    04.02.2016

    Sophie, loved this article 100% Don’t stop.




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  • General Zod
    04.02.2016

    Great article! Some of these buggers here giving it a critique think mimosa and samosa are both snacks.




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  • Faceless Piranha
    06.02.2016

    That pic has me totally salivating. You’ve made me want to try out mimosa.

    Chero,where did you go? How much do you weigh now? Did your knee get better? How is your little boy doing? And your mummy? Oh, Chero, I miss you.




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  • Flinspinner
    15.02.2016

    we want Chero




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  • Kevin
    29.02.2016

    Whoever wrote this, it was really beautiful.




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  • liz
    16.03.2016

    lovely piece




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  • AkothCelleh
    18.03.2016

    Loved it….i sooo want the food you were having. You describe food sooo well Sophie.




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  • Julian
    31.03.2016

    This would be better if the writer chose to use either the 1st or 3rd person instead of mixing them up. The use of analogies and imagery is wanting too. The author comes across as trying too hard to describe simple things/moments.




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  • Liz
    04.04.2016

    As a person fond of food and varieties, this article is definitely worth a read. Hoping that you will put more articles exploring more of the food in all the top hotels and lodges in Kenya and the varieties available there. Cheers!




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