The Charming Lonno Lodge Watamu
Yellowfin Tuna is a favourite on the shores of the Indian Ocean. Marinated in soy sauce and paired with Pineapple and Cashew Nut Rice, this tuna dish marries Asian influence and some of the best produce Kenya offers.
Instead of chunks and flakes of tuna, at Lonno Lodge the chefs prefer raw, thin and elegant. Paper-thin slices of lean and raw tuna are delicately placed on the top of a steaming plate of farfalle. The residual steam will cook the tuna just enough whilst ensuring that the carpaccio remains tender.
This quintessential Swahili meal is Pilau. Hearty, savoury and incredibly aromatic, this rice dish is a staple and locals prefer a strong pungent garlic presence. If garlic is not something you enjoy, you can reduce the recipe to one clove.
If you’re a vegetarian or would simply like a meat-free meal, this paneer and vegetable stir-fry is vibrant, flavourful, beautiful, simply to make and delicious!
Tagliolini is a variation of the tagliatelle pasta. The difference between these two lies in the paper-thin thickness and width of tagliolini, which measures no more than 3mm. Thanks to its fine and delicate shape, tagliolini works best with thin sauces such as this tomato crab version – perfect for hot and humid nights!
Any morsel that looks like a sweets’ wrapper will visually tease you. Now, imagine that the aromas of the savoury and fatty sage sauce captivate your sense of smell. Finally, when you place a piece in your mouth you realize that the sauce has puddled in the indentation in the center of each casoncelli making it the perfect whimsical vessel for it.
At Lonno Lodge, the chefs serve their Crab Gratin whole. This dish arrives as if the crab was still intact with only a crispy breadcrumb addition. The subtle hints of lemon and mustard are surprising to the palate, but helps complement the oceanic flavours of the crab.
When you think of carbonara, I know, you secretly wish that you won’t be eating scrambled eggs with pasta. In this recipe, say no more to curdled carbonara! The Chefs at Lonno Lodge has made this simple recipe idiot-proof and even added a coastal twist. Trust me, your carbonara game is about to get strong.
This dish brings the comfort and warm hospitality from Northern Italy to the shores of Watamu. Each ravioli is like a care package from your family, filled with the blended flavours of sweetness, saltiness, herbs and butter.
Shaping things with your hands is always fun and relaxing. It’s particularly satisfying when you watch something delicious take shape from a volcano of flour and eggs. There are few things in this world that’s more comforting than a beautiful plate of fresh handmade pasta. The process is almost as soothing as eating your first bite! When you’re shaping the dough into your desired pasta, always remember to cover sitting dough with cling film or a damp towel to prevent it from drying out.
Warm, sweet and spicy – curry and apple sauce tastes like comfort no matter where you are. Paired with the gentle salty breeze from the Indian Ocean and its delicious prawns, you have a winning savoury dish that’s well-balanced and will wow your dinner guests.
Crispy on the outside and juicy on the inside. What more can one want? In this case, the chefs at Lonno Lodge take a bacon-wrapped pork tenderloin to the next level with the aromas of sage. Paired with a sweet onion jam that has a unique kick to it, just imagining this dish makes my mouth salivate.