Dondo Launches New Seasonal Menu Inspired by East African Flavors

Nairobi, Kenya — October 1, 2023 — Dondo, the celebrated African cuisine restaurant at 123 Safari Street, unveiled its much-anticipated seasonal menu this week, drawing inspiration from the vibrant and diverse flavors of East Africa. Curated by Chef Amina Ndungu, the new offerings promise to transport diners to the bustling markets of Mombasa, the spice-scented kitchens of Zanzibar, and the hearty dining tables of rural Tanzania. With a launch event that left guests raving, this menu marks another milestone in Dondo’s journey to redefine African dining in Nairobi.

The idea for the East African menu took root during Chef Amina’s recent travels along Kenya’s coast and into Tanzania. “I wanted to capture the essence of East Africa — its freshness, its boldness, its warmth,” she explains. Over three weeks, she explored local cuisines, from sampling street-side Swahili snacks to learning family recipes from Tanzanian grandmothers. The result is a menu that balances tradition with innovation, featuring dishes like Zanzibar Coconut Fish Curry, Kenyan Pilau with lamb, and Tanzanian Ugali paired with a modern twist on Sukuma Wiki. Each dish showcases ingredients sourced from Kenyan farmers, including turmeric from Kilifi and coconut milk from the coast.

The launch event on September 30 was a feast worthy of the occasion. Held at Dondo’s sleek Nairobi location, the evening welcomed food critics, loyal patrons, and local dignitaries. The dining room buzzed with excitement as live music from a Taarab band filled the air, and tables were adorned with woven mats and colorful East African fabrics. Guests sampled the full menu, starting with a light appetizer of Mandazi — fluffy, spiced doughnuts — followed by the star dishes. “The Coconut Fish Curry was divine,” said attendee Sarah Wanjiku, a regular at Dondo. “The flavors were so fresh, and you could taste the care in every bite.”

One highlight is the Kenyan Pilau, a fragrant rice dish infused with cloves, cinnamon, and cardamom, served with succulent lamb marinated in a blend of local spices. Chef Amina spent days perfecting the spice mix, drawing on a recipe she learned from a Mombasa vendor. “Pilau is a staple across East Africa, but every region has its own twist,” she says. “I wanted ours to honor that diversity while adding a Dondo flair.” The dish has already become a favorite, with several guests ordering seconds during the launch.

The menu also reflects Dondo’s commitment to storytelling. Each dish comes with a card detailing its origins — for instance, the Zanzibar Curry traces its roots to the island’s history as a spice trade hub. Pairing suggestions include Kenyan Tusker beer or Tanzanian hibiscus tea, enhancing the experience. “It’s not just about eating,” Chef Amina notes. “It’s about connecting with the culture behind the food.” The seasonal menu will run through December, with plans to explore other African regions next — perhaps West Africa’s peanut stews or North Africa’s couscous dishes.

Food critic James Okello, who attended the launch, praised the menu’s authenticity and creativity. “Dondo has outdone itself,” he wrote in his review. “The Ugali with Sukuma Wiki was elevated beyond the everyday — tender, flavorful, and paired with a sauce that was both familiar and surprising.” Customers have echoed this sentiment, with social media buzzing about the new offerings. “I’ve never tasted Pilau like this,” posted one diner on Instagram, alongside a photo of the dish.

The launch also highlighted Dondo’s role in Nairobi’s culinary scene. As a restaurant that’s earned accolades like “Best African Restaurant 2022,” it continues to set the standard for innovation. Chef Amina sees this menu as a way to deepen that legacy. “East Africa is my home, and sharing its flavors is personal,” she says. “I hope our guests feel that passion.” With bookings already filling up, it’s clear they do. The seasonal menu is a testament to Dondo’s ability to blend tradition with modernity, making it a must-visit this season.