By the pool at Jiko
" The Tribe Hotel staff provided exemplary service and ensured all guests were well looked after "
On a beautiful sunny Saturday afternoon beside the refurbished poolside area at Tribe Hotel, 42 Chaîne members and their guests were treated to an incredible four course lunch designed by Chef Ashish and Chef Moha.
Jiko’s offering is inspired by African cuisine that embraces more contemporary tastes. The photographs speak for themselves. Each course was very well presented and had its own unique take on the theme.
The amuse-bouche combined cassava, peanut, a corn foam and black bean puree. The entrée was superb: delicious butter seared prawns with a cacophony of tastes in the accompanying plantain and amaranth puree, coconut pilipili sauce and papaya/pickle lime.
A treat for goat meat lovers was the main course of spicy braised goat meat, gratinated cassava gnocchi with fondant potato. Dessert was an excellent burnt toffee sombi which is a West African inspired combination of a sweet rice pudding, caramelized white chocolate and a green coconut ice-cream.
We were treated to excellent wines courtesy of KySA wines from Zevenwacht in South Africa. A Chardonnay 2021 partnered the amuse-bouche; ‘Tin Mine White’ 2021 paired the first course; ‘Tin Mine Red’ 2019 accompanied the main course; ‘7even Bouquet Blanc’ 2021 perfect for dessert.
The Tribe Hotel staff provided exemplary service and ensured all guests were well looked after. Accordingly, a really wonderful afternoon was had by all.
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