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There can surely be no greater compliment to a chef than to have his dinner guests ask for recipes. This happens regularly at Simbambili, but such is chef Thomas Matowerie’s ability to diversify, that he sometimes cannot give the exact recipe.
On a whim he may add a new spice to his spare rib marinade and a new dish is born. Perhaps that is how he came to create his delicious sweet potato dish embellished with honey, brown, sugar, sweet chilli and cinnamon. |