DOCSLIB.ORG

Continental Breakfast

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Continental Breakfast IN ROOM DINING MENU Continental Breakfast FRESH JUICE (SELECT ANY ONE) Passion Orange mango or Carrot. FRESH FRUITS PLATTER Watermelon, pineapple, papaya, sweet melon, or orange. BAKERS BASKET (SELECT ANY THREE) Croissant (chocolate, cheese, plain) Muffins, Danish pastry, Doughnut, Wheat Toast, Whole Wheat Toast and Baguette. PRESERVES & CONDIMENTS Butter, Strawberry Jam, raspberry (Sugar free), orange marmalade or Honey TEA / COFFEE KSH 1,900 Vegetarian | Seafood | Nuts | Pork | Gluten-Free | Dairy Price quoted in Kenyan shillings and are inclusive of all statutory taxes and service charge. Kindly inform your order taker for any dietary restrictions and allow at least 30 minutes for your food delivery American Breakfast Kenyan Breakfast FRESH JUICE (SELECT ANY ONE) FRESH JUICE (SELECT ANY ONE) Orange, passion, mango, or carrot. Orange, passion, mango, carrot. FRESH FRUITS PLATTER FRESH FRUITS PLATTER Watermelon, pineapple, papaya, sweet melon, Watermelon, pineapple, papaya, sweet orange. melon. CEREALS LOCAL STARCH (SELECT ANY ONE) Corn Flakes, Wheat Flakes, Choco pop, Bran Roast arrow roots, Steamed sweet flakes (Sugar free), Muesli, Oatmeal Porridge. potato, Mandazi and kachumbari TEA / COFFEE TEA / COFFEE BAKERS BASKET (SELECT ANY THREE) Croissant (chocolate, cheese, plain) Muffins, KSH 1,600 Danish pastry, Doughnut, Wheat Toast, Whole wheat toast, Baguette. PRESERVES & CONDIMENTS Butter, Strawberry Jam, raspberry (Sugar free), orange marmalade, Honey. TWO EGGS ANY STYLE Fried, poached, scrambled, boiled OMELET All egg white or plain – Choice of fillings – onion green chili coriander mushroom, cheese, Tomato, ham Served with your choice of grilled tomato, potato, mushroom, sausages, pork bacon, Baked beans TEA / COFFEE KSH 2,600 Vegetarian | Seafood | Nuts | Pork | Gluten-Free | Dairy Price quoted in Kenyan shillings and are inclusive of all statutory taxes and service charge. Kindly inform your order taker for any dietary restrictions and allow at least 30 minutes for your food delivery Ala Carte Extra side Pork bacon 600 Cold Cuts 1,300 Sautéed mushrooms 700 Selection of three charcuterie, gherkins, olives, with honey mustard dip. Baked beans 500 Chicken, pork or beef sausage 600 Crowne Baker’s Basket Hush brown potatoes 600 (select any five) 1,100 Croissant, Muffins, Danish pastry, Doughnut, Grilled tomato 500 Wheat Toast, Whole Wheat Toast, Multi grain, baguette or rye bread. Baker’s Basket (select any three) 900 Soups Croissant, Muffins, Danish pastry SOUP OF THE DAY 1,000 Doughnut, Wheat Toast, Whole Wheat Toast, ROMA TOMATOES WITH BASIL 1,000 Multi grain, baguette or rye bread. CHICKEN NOODLE 1,300 Preserves & Condiments Butter, Strawberry Jam, Raspberry jam (Sugar free), Orange marmalade and Honey. Two Eggs Any Style (select any one) 900 Salads/Appetizers Fried, poached, scrambled, boiled. Omelets 900 The classic Caesar salad 1,500 All egg white / plain Fresh hard lettuce tossed in Caesar Choice of fillings – Onion, green chili, coriander, dressing with flaked grana Padano, mushroom, cheese, tomato, ham. Garlic roast crouton, With Cajun spiced chicken. Condiments on request- Mustard, Tomato Salad of Roma Tomatoes and Ketchup, Chilly Sauce. Buffalo Mozzarella 1,400 Waffles, Pancakes or French Olives and extra virgin olive oil Toasts (select any one) 800 Smoked salmon 1,500 Served with maple syrup, whipped cream, Berry compote. Capers, red onion, lemon segments and mustard aioli. Cheese Platter 1,300 Garden salad with Grilled Pita 1,200 Three types of cheese, including brie, bleu, goat cheese and Hard cheese, Cucumber, olives, tomatoes, bell peppers served with baguette and fruit mustard. and greens with roasted garlic vinaigrette. Fresh Fruits Platter 1,000 Chicken satay 1,300 Watermelon, pineapple, papaya, Skewered chicken served with oranges, sweet melon. spicy peanut Sauce. Fresh Juice (select any one) 800 Thai Lumpia Vegetable rolls 900 Passion, Orange, mango, passion, carrot. Thai style vegetable spring roll filled with bean sprouts, carrots, cabbage, Cereals (select any one) 700 Lemon leaf, Thai bird chili and coriander, Corn Flakes, Wheat Flakes, Choco pop, Bran served with Thai sweet chili sauce. flakes (Sugar free), Muesli Traditional Kachumbari 900 Oatmeal Porridge with milk Fresh mixed Kenyan vegetables with spicy Yogurt (select any one) 500 vinaigrette Plain or Flavored. Vegetarian | Seafood | Nuts | Pork | Gluten-Free | Dairy Price quoted in Kenyan shillings and are inclusive of all statutory taxes and service charge. Kindly inform your order taker for any dietary restrictions and allow at least 30 minutes for your food delivery Snacks Red snapper 2,000 All sandwiches and burgers are served with salad, Served with capers basil beurre Blanc. gherkins and fries. Fish & chips 1,900 Tempura fried Tilapia, tomato salad, Crowne club house 1,600 Fries and sauce tartar Crispy bacon, lettuce, tomato, cheese, grilled chicken and fried egg. Peri peri beef 2,000 Highland diced and spiced beef tossed Chicken wrap 1,600 with young kales and maize meal. Stuffed with tandoori roast chicken, onions, bell pepper and mint chutney. Paneer makhanwala 1,500 Cottage cheese cooked in a tomato and Chicken burger 1,600 fenugreek curry Chicken patty, on a toasted sesame bun Lahsooni dal 1,500 with avocado spread, caramelized onions, Yellow lentil tempered with garlic, onion, And jalapenos served with fresh tomato tomatoes and Indian spices and cucumber. Vegetable Biryani 1,500 The Crowne burger 1,500 Long grain basmati rice cooked with Freshly ground beef patty grilled, topped assorted vegetables and selected spices with iceberg, tomato, purple onion, crispy Bacon and fried egg on a sesame bun. CHILI GARLIC NOODLES Mediterranean burger 1,400 Vegetable 1,700 Falafel patty with hummus spread, Chicken 1,900 lettuce, tomatoes and onions, on a toasted Prawn 2,400 Sesame seed bun. HAKKA STYLE NOODLES Smoked paprika buffalo chicken wings 1,100 Vegetable 1,700 Tossed in barbeque sauce. Chicken 1,900 Prawn 2,400 Main course CHINESE FRIED RICE WITH BASIL Vegetable 1,700 Chicken 1,900 Grilled beef sirloin 2,300 Egg 1,800 With sautéed vegetables, mashed potato or fries. Grilled beef medallion 2,200 Side order With sautéed vegetables, mashed Mashed potatoes potato and pepper sauce. Fries Grilled lamb chops 2,400 Sautéed spinach With sautéed vegetables, hand Steamed rice cut fries with minted jus. Green salad Naan and Roti are only available between Grilled breast 2,000 With sautéed vegetables, mashed 12.30hrs-15.00hrs and 18.30hrs-22.00hrs potato or fries. Served with capers KSH 600 Vegetarian | Seafood | Nuts | Pork | Gluten-Free | Dairy Price quoted in Kenyan shillings and are inclusive of all statutory taxes and service charge. Kindly inform your order taker for any dietary restrictions and allow at least 30 minutes for your food delivery Pasta Spaghetti 1,800 Tossed with extra virgin olive oil, basil and bolognaise or tomato sauce. Penne with chicken and wild mushrooms 1,800 Thyme roasted chicken, cream and parsley. Dessert Sticky toffee pudding 1,300 Steamed date pudding with vanilla ice cream and warm toffee sauce Crowne chocolate crunch 1,300 Duo of chocolate custard with crunchy crust and raspberry Basil crème Brule 1,400 Basil flavored custard with a caramel crust Warm apple pie with vanilla ice cream 1,200 Seasonal fresh fruit platter 1,000 LATE NIGHT MENU 22300HRS - 0530HRS Soups Soup of the day 1,000 Salad of Roma Tomatoes and Buffalo Mozzarella 1,400 Roma tomatoes with basil 1,000 Olives and extra virgin olive oil. Salads/Appetizers Smoked salmon 1,500 The classic Caesar salad 1,500 Capers, red onion, lemon segments Fresh hard lettuce tossed in Caesar and mustard aioli dressing with flaked grana Padano, Garlic roast crouton, With Cajun spiced chicken. Traditional Kachumbari 900 Fresh mixed Kenyan vegetables with spicy Garden salad with Grilled Pita 1,200 vinaigrette Cucumber, olives, tomatoes, bell peppers and greens with roasted garlic vinaigrette. Vegetarian | Seafood | Nuts | Pork | Gluten-Free | Dairy Price quoted in Kenyan shillings and are inclusive of all statutory taxes and service charge. Kindly inform your order taker for any dietary restrictions and allow at least 30 minutes for your food delivery Mediterranean burger 1,400 Light meals Falafel patty with hummus spread, lettuce, Chicken wrap 1,600 tomatoes and onions, on a toasted Stuffed with tandoori roast chicken, Sesame seed bun. onions, bell pepper and mint chutney. Smoked paprika buffalo chicken wings 1,100 Main course Tossed in barbeque sauce. Grilled beef sirloin 2,300 Omelet 900 With sautéed vegetables, mashed All egg white or plain Choice of fillings – potato or fries. onion, green chili, coriander, mushroom, Grilled beef medallion 2,200 cheese, Tomato, ham. With sautéed vegetables, mashed Thai Lumpia Vegetable rolls 900 potato or fries. Thai style vegetable spring roll filled Red snapper 2,000 with bean sprouts, carrots, cabbage, Served with capers basil beurre Blanc. Lemon leaf, Thai bird chili and coriander, served with Thai sweet chili sauce. Grilled breast 2,000 With sautéed vegetables, mashed potato or fries. Specialty Burgers, Sandwiches Spaghetti 1,800 All sandwiches and burgers are served with salad, Tossed with extra virgin olive oil, basil gherkins and fries. and bolognaise or tomato sauce. Crowne club house 1,600 Crispy bacon, lettuce, tomato, cheese, grilled chicken and fried egg. Dessert Chicken burger 1,600 Chicken patty, on a toasted sesame bun Sticky toffee pudding 1,350 with avocado spread, caramelized onions, Steamed date pudding with vanilla And jalapenos served with fresh tomato and ice cream and warm toffee sauce cucumber. Basil crème Brule 1,300 Basil flavored custard with a caramel crust. The Crowne burger 1,500 Freshly ground beef patty grilled, Seasonal fresh fruit platter 900 topped with iceberg, tomato, purple onion, Crispy bacon and fried egg on a sesame bun. Vegetarian | Seafood | Nuts | Pork | Gluten-Free | Dairy Price quoted in Kenyan shillings and are inclusive of all statutory taxes and service charge. Kindly inform your order taker for any dietary restrictions and allow at least 30 minutes for your food delivery.
Load more

Recommended publications
  • Assessment of Levels of Monosodium Glutamate, Aspartame and Sodium Benzoate in Some Chili and Tomato Sauces in Nairobi County, Kenya
    ASSESSMENT OF LEVELS OF MONOSODIUM GLUTAMATE, ASPARTAME AND SODIUM BENZOATE IN SOME CHILI AND TOMATO SAUCES IN NAIROBI COUNTY, KENYA Elizabeth Waithira Oyiengo (BSc.) Reg/ No. I56/24613/2011 A thesis submitted in partial fulfillment of the requirements for the award of the Degree of Master of Science (Applied Analytical Chemistry) in the School of Pure and Applied Sciences of Kenyatta University NOVEMBER 2014 ii DECLARATION I hereby declare that this is my original work and has not been presented for the award of a degree in any other university. Elizabeth Waithira Oyiengo (BSc.) Chemistry Department Kenyatta University Signature ………………….. Date…………….. This thesis has been submitted with our approval as University supervisors. Prof. Jane Igoki Murungi Chemistry Department Kenyatta University Signature ………………….. Date ……………. Dr. Ruth Nduta Wanjau Chemistry Department Kenyatta University Signature…………………... Date ……………. iii DEDICATION I dedicate this work to my dear husband Calleb Oyiengo and our children John, Joshua and Japheth. iv ACKNOWLEDGEMENTS I wish to express my gratitude to all those who assisted me in one way or another to make this work successful. I am grateful to God for His grace and strength during the study period. My sincere thanks go to my supervisors, Prof. Jane Murungi and Dr. Ruth Wanjau for their exemplary guidance, suggestions and encouragement throughout the period of my study. I am so grateful to the staff of Government Chemist Department for their moral support and particularly to Mr. Lawrence Waweru for allowing me to do my research work in the Department. I also wish to thank Rose Sikuku, Geoffrey Anyona, Alexander Mbaye, Hezron Onyangore and Margaret Maina for their guidance during laboratory analysis.
    [Show full text]
  • Literat¤Ra Un Kult¤Ra: Process, Mijiedarbœba, Probl«Mas
    DAUGAVPILS UNIVERSIT¬TE HUMANIT¬R¬ FAKULT¬TE Latvieu literat˚ras un kult˚ras katedra LITERAT¤RA UN KULT¤RA: PROCESS, MIJIEDARBŒBA, PROBL«MAS °°° GASTRONOMISKAIS TEKSTS LITERAT¤R¬ UN KULT¤R¬ °°° Zin‚tnisko rakstu kr‚jums XV DAUGAVPILS UNIVERSIT¬TES AKAD«MISKAIS APG¬DS ìSAULEî ~ 2014 ~ Apstiprin‚ts DU Zin‚tnes padomes sÁdÁ 2014. gada 12. novembrÓ, protokols Nr. 12. RudÓte RinkeviËa, sast‚dÓt‚ja. Literat˚ra un kult˚ra: process, mijiedarbÓba, problÁmas. „Gastronomiskais teksts” literat˚r‚ un kult˚r‚. Zin‚tnisko rakstu kr‚jums. XV. Daugavpils: Daugavpils Universit‚tes AkadÁmiskais apg‚ds „Saule”, 2014. 350 lpp. Kr‚juma zin‚tnisk‚ kolÁÏija: Bente Aamotsbakken Dr. phil., Vestfoldas universit‚tes koled˛as profesore (NorvÁÏija) Rimantas Balsys Dr. hum., KlaipÁdas Universit‚tes profesors (Lietuva) Maija Burima Dr. philol., Daugavpils Universit‚tes profesore (Latvija) Jeanne Glesener Dr. philol., Luksemburgas Valodas un literat˚ras instit˚ta asociÁt‚ profesore (Luksemburga) M‚ra Grudule Dr. philol., Latvijas Universit‚tes profesore (Latvija) Teuvo Laitila Dr. Ph., Joens˚ Universit‚tes docents (Somija) Anneli Mihkelevi Dr. phil., Underes un Tuglasa Literat˚ras centrs, Igaunijas Zin‚tÚu akadÁmijas profesore (Igaunija) Irma Ratiani Dr. philol., –ota Rustaveli Gruzijas Literat˚ras instit˚ta direktore, Ivana Javakhivili Tbilisi Valsts universit‚tes profesore (Gruzija) Zin‚tnisk‚ redaktore: RudÓte RinkeviËa AngÔu teksta redaktore: Sandra Mekova Krievu teksta redaktore: GaÔina Sirica Latvieu teksta redaktore un korektore: Jana But‚ne-Zarjuta Tehnisk‚ redaktore: Vita –totaka MaketÁt‚ja: Marina StoËka Rakstu kr‚jums iekÔauts EBSCO datub‚zÁ Literary Reference Center Plus collection. The collection of research articles ìLiterature & Culture: Process, Interaction, Problemsî is included in EBSCO Literary Reference Center Plus collection.
    [Show full text]
  • Qatar Submits Rejoinders to ICJ Against Siege States
    TUESDAY JULY 30, 2019 DHU AL-QADAH 27, 1440 VOL.12 NO. 4699 QR 2 PARTLY CLOUDY Fajr: 3:35 am Dhuhr: 11:40 am HIGH : 44°C Asr: 3:07 pm Maghrib: 6:22 pm LOW : 34°C Isha: 7:52 pm MAIN BRANCH LULU HYPER SANAYYA ALKHOR Business 8 Sports 12 Doha D-Ring Road Street-17 M & J Building MATAR QADEEM MANSOURA ABU HAMOUR BIN OMRAN Ooredoo Group net profit up Almoez targets silverware Near Ahli Bank Al Meera Petrol Station Al Meera 22% to QR841 mn in 2019 H1 galore with Al Duhail alzamanexchange www.alzamanexchange.com 44441448 QP signs pact to DEPUTY AMIR MEETS OUTGOING SUDANESE ENVOY enter exploration Qatar submits blocks in Guyana rejoinders to ICJ against QATAR Petroleum (QP) has entered into an agreement with Total for a share of explo- ration and production rights in two blocks offshore Guyana siege states in Latin America. Under the agreement, which is subject to customary regulatory ICJ is hearing case relating to aviation ban approvals by the government of Guyana, QP will hold 40 QNA ternational Air Services Transit Agree- The Deputy Amir HH Sheikh Abdullah bin Hamad al Thani met outgoing Sudanese Ambassador HE Fathur-Rahman Ali percent of Total’s existing 25 THE HAGUE ment (IASTA) against Bahrain, the Mohamed at the Amiri Diwan office on Monday. The Deputy Amir wished the ambassador success in the tasks entrusted percent participating interest UAE and Egypt. to him in the future, and the relations between the two countries further development. For his part, the ambassador in the Orinduik block.
    [Show full text]
  • Wedding Menu 1 Kshs 2,500 Per Person
    Wedding Menu 1 Kshs 2,500 per person Soup Accompaniments Orange, carrot and mint soup Rice with asparagus Chapati Salads Sweet corn, peas and carrots Black bean masala Baby spinach, mixed nuts and strawberries with Rosemary potatoes maple dressing Sautéed spinach Nicoise salad Grilled vegetables Kachumbari Plum tomato and mozzarella salad drizzled with Desserts pesto Avocado salad Apple and cinnamon crumble Fennel and red cabbage coleslaw Strawberry pavlova A selection of pickles and dressings Passion and orange mousse Fresh fruit salad Carvery New York cheese cake Roasted beef strip-loin “Yorkshire pudding and horseradish” Mains Grilled chicken with tikka spices Herb marinated red snapper fillet with citrus glaze and vanilla oil Lamb masala +254 20 3688000 | e: [email protected] | Parklands Road, Parklands, Nairobi, Kenya Wedding Menu 2 Kshs 2,600 per person Soup Accompaniments Roasted fennel and apple soup Pilau rice Pumpkin, green beans, eggplants and bamboo Salads shoots Black bean masala Caesar salad with garlic croutons and parmesan Turmeric and thyme flavoured roasted potatoes cheese Chapati Greek salad with basil oil Sautéed spinach Kachumbari Grilled fennel, bell peppers, zucchini and onions Beetroot and orange salad Guacamole salad with cayenne and cilantro Desserts Carrot with pineapple and cashew nuts A selection of pickles and dressings Black forest gateaux Fresh fruit salad Carvery Grand marnier infused tiramisu Strawberry tartlets Herb seared rib-eye with garlic au jus Caramelised orange profiterole Mains Jerk chicken
    [Show full text]
  • Restaurant Menu
    Soups TOMATO SOUP 200 Tomato, onion, garlic, basil and olive oil CHICKEN NOODLE SOUP 200 Served with toasted bread and lemon SOUP OF THE DAY 200 Chef’s daily creation Salads CityBlue CAESAR SALAD 700 Romaine lettuce, golden egg, croutons, parmesan shavings, caesar dressing & choice of veal or beef bacon CHICKEN 850 | PRAWNS 950 THAI BEEF SALAD 400 Red onion, snow peas, tomato, spring onion, mint, coriander, lettuce and lime chili dressing topped with grilled beef tenderloin GREEK SALAD 700 Cucumber, tomato, onion, black olives, lettuce, green pepper, crispy pita bread and oregano dressing (olive oil, lemon juice, salt and dry oregano) & feta cheese THE MILLIONAIRE SALAD 650 Cucumber, tomato, onion, lettuce, grilled beef strips, grilled chicken strips, boiled egg and onion dressing (olive oil, white vinegar, salt and chopped red onion) Tapas SLIDERS Mini burgers on potato bread, pickles, red onion, lettuce & tomato Beef 450 Viazi Karai 300 Calamari 650 Chicken 600 Mix of any 3 600 CHICKEN WINGS BBQ 750 Dynamite 750 Choma wings with kachumbari 750 Provencal 750 (butter, garlic, coriander and parmesan cheese) SHRIMP COCKTAIL 1200 Poached shrimp, lettuce, lemon slice and cocktail sauce Shellfish Nuts Vegetarian Healthy Spicy MORE Tapas CALAMARI & AIOLI 650 Battered indian ocean squid rings served with spanish paprika garlic mayonnaise STICKY SHORT RIBS 850 Pork short ribs, cooked in sticky sauce CHEESE PUFFS 400 Mix of 4 cheeses, parsley, egg yolk wash wrapped in a light filo pastry served with sweet chili sauce MAC AND CHEESE 400 Breaded deep
    [Show full text]
  • Dining by Design
    DINING BY DESIGN THE BEST MEMORIES DINING BY DESIGN ARE MADE AROUND THE TABLE ZURI’S SIGNATURE DINING CONCEPT Embrace a unique culinary journey with Zuri‘s signature dining concept that can include anything from a Middle East experience by the pool, to a bonfire dinner on the beach, or a cooking lesson in the Spice Garden. Together with one of Zuri’s amazing chefs, you can devise your own menu and have it served to you in a location of your choice. Guaranteed to be a memorable experience. Please book your experience in advance (if not stated otherwise) and inform us about any dietary requirements you may have. TASTE THE BEST OF THE OCEAN SEAFOOD BEACH LUNCH We invite you for a barefoot lunch with a view. Perfect on a lazy day, let us set a private table at the beach USD 60 PER PERSON and serve wonderful seafood and fresh fish, the best of the Indian Ocean, right in front of you. WELCOME DRINK Fresh green coconut SELECTION OF BREADS & DIPS SHARING DRINK Pitcher of sangria GRILLED SEAFOOD PLATTER Rock Lobster, herbs, lime Cigale de Mer, herbs, preserved lemon Prawn skewer, garlic, lime Lemon grass skewers calamari Catch of the day SIDE-DISHES Catalan bean salad Vegetable rice Garden green salad Selection of sauces & salsas DESSERTS Seasonal fruit platter FRIANDISE Selection of petit fours Rates are per person. Cancellation policy 24 hours prior to event. Minimum 2 persons, maximum 10. Advance booking required. TREAT YOUR BELOVED ONES ROMANTIC DINNER ON THE BEACH Experience a very special dinner in an elegant décor, a once-in-a-lifetime moment.
    [Show full text]
  • Tanzania Food Composition Tables
    Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Public Health (HSPH), Boston, USA TANZANIA FOOD COMPOSITION TABLES Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Pubic Health (HSPH), Boston, USA Tanzania Food Composition Tables First Edition Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 i ISBN: 978 - 9987- 9071-1-3 1st Edition 2008 Address Muhimbili Universty College of Health and Allied Sciences P.O.BOX 65015 Dar es Salaam Tanzaia Tanzania Food and Nutrition Center P. O.Box 977 Dar es Salaam Tanzania Department of Nutrition Harvard School of Public Health 667 Huntington Avenue Boston USA All the information in this document are the joint copy right of the Muhimbili University of Health and Allied Sciences, Tanzania Food and Nutrition Centre and Harvard School of Public Health. No new foods and recipes may be added without obtaining authors’ approval. Any part of this document may be copied and distributed freely and without permission for use in public health research and service programs. No part of this document should be copied and distributed for commercial purpose without the permission of the authors. A suggested citation is as follows: Lukmanji Z., Hertzmark E., Mlingi N., Assey V., Ndossi G., Fawzi W., Tanzania food composition Tables.
    [Show full text]
  • African Vegetables
    A Guide to African Vegetables New Entry Sustainable Farming Project New Entry Sustainable Farming Project To assist recent immigrants to begin sustainable farming enterprises in Massachusetts Sponsors: • Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, AFE Program* at Tufts University • Community Teamwork, Inc. *AFE: Agriculture, Food, and the Environment - Graduate education and re- search opportunities in nutrition, sustainable agriculture, local food systems, and consumer behavior related to food and the environment. For more information, visit our website: www.nesfp.org Contact 617-636-3788, ext. 2 or 978-654-6745 Email: [email protected] Guide prepared by Colleen Matts and Cheryl Milligan, May 2006 22 Table of Contents Amaranth…………………………….………………………1 Cabbage………………………………………………………2 Cassava..…………………………………………….………..3 Collard Greens……………………………………………….4 African Eggplant…………………………………………….5 Groundnut……………………………………………………6 Huckleberry………………………………………………….7 Kale…………………………………………………………..8 Kittely………………………………………………………...9 Mustard Greens……………………………………………10 Okra……………………………………………….……..…11 Palava Sauce (Jute Greens).…………………………….…12 Hot Peppers………………………………………………..13 Purslane…………………………………………………….14 African Spinach…………………………………………….15 Sweet Potato Greens……………………………………….16 Tomatoes…………………………………………………...17 Hardy Yam..……………………………………………..…18 Yard Long Beans…………………………………………...19 Map of Africa…………………………………..……….20-21 NESFP Photos……………………………………………..22 21 Amaranth Amaranthus creuentus Other Common Names: African spinach, Calaloo History and Background of Crop Thousands of years ago, grain amaranth was domesticated as a cereal. Now, vegetable amaranth is a widespread traditional vegetable in the African tropics. It is more popular in humid lowland areas of Africa than highland or arid areas. It is the main leafy vege- table in Benin, Togo, Liberia, Guinea, and Sierra Leone. Common Culinary Uses Amaranth is consumed as a vegetable dish or as an ingredient in sauces. The leaves and tender stems are cut and cooked or sometimes fried in oil.
    [Show full text]
  • To Begin Pasta and Risotto Mains Accompaniments Sweets Cheeses
    Pasta and Risotto Accompaniments BUTTERNUT GNOCCHI V 28 ROASTED BRUSSELS SPROUTS V, VG, GF 12 Broccolini pesto, sun-dried tomato, basil, pistachio Agrodolce, raisin, parsley SPAGHETTI VONGOLE 28 BRAISED GREENS V, VG, GF 12 Clams, garlic, chilli, parsley, tuna bottarga Broccolini, Chinese broccoli, chilli, garlic, lemon Wine suggestion: Flametree Chardonnay DUCK FAT CHAT POTATO 10 PAPPARDELLE BOLOGNESE 28 Superfino, cracked black pepper Slow cooked beef ragu, tomato, parmesan WILTED SPINACH 12 VEAL AND CARAMELIZED ONION TORTELLINI 27 Garlic, nutmeg, Parmesan Smoky bacon, forest mushroom, cream, jus Wine suggestion: Lake Breeze Vermentino WithFOR compliments EACH TABLE Complimentary sourdough bread, TIGER PRAWN MAKHANI RISOTTO GF 27 Lighthouse olive oil and balsamic vinegar Cashew, tomato gravy, crispy lentil, kachumbari salad THE LAGO TIRAMISU Sweets 13 Cacao, forest berries CARAMELIZED WALNUT PIE 12 Rum raisin ice-cream CREAMY POLENTA GORGONZOLAMains V 29 Soft cornmeal, wilted spinach, sautéed mushroom, sourdough DARK CHOCOLATE MOUSSE 12 Crème fraiche, pine nut CARAMELIZED SQUASHToV begin 15 FISH OF THE DAY GF 32 Honey, smoked Drysdale ricotta cheese, garlic breadcrumbs Skordalia, snow peas, smoky butter sauce DRYSDALE GOAT CHEESE CROQUETTES V 16 LAGO SEAFOOD CHOWDER 30 Caramelized onion, pesto, pistachio Cheeses Fish, prawns, clams, mussels, creamy broth, crostini Parmigiano-Reggiano 1st Grade (5 years) Pecorino CHARRED OCTOPUS GF 19 CRISPY SKIN DUCK BREAST 32 Maffra Brie Smoked bean purée, sun-dried tomato, olive tapenade Thyme polenta,
    [Show full text]
  • Food Environment in and Around Primary School Children's Schools
    International Journal of Environmental Research and Public Health Article Food Environment in and around Primary School Children’s Schools and Neighborhoods in Two Urban Settings in Kenya Constance Awuor Gewa 1,* , Agatha Christine Onyango 2, Rose Okoyo Opiyo 3 , Lawrence Cheskin 1 and Joel Gittelsohn 4 1 Department of Nutrition & Food Studies, College of Health & Human Services, George Mason University, 4408 Patriot Circle, Suite 4100, MSN 1F7, Fairfax, VA 22030, USA; [email protected] 2 Department of Nutrition & Health, Maseno University, Maseno P.O. Box 333-40105, Kenya; [email protected] 3 School of Public Health, University of Nairobi, Nairobi P.O. Box 30197-00100, Kenya; [email protected] 4 Department of International Health, Bloomberg School of Public Health, John Hopkins University, Baltimore, MD 21205, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-703-993-2173; Fax: +1-703-993-6038 Abstract: We conducted a cross-sectional study to provide an overview primary school children food environment in two urban settings in Kenya. Six schools, catering to children from low-, medium- and high-income households in the cities of Nairobi and Kisumu in Kenya, participated in the study. Data on types of food places and foods offered were collected and healthy and unhealthy food availability scores calculated for each place. We utilized prevalence ratio analysis to examine associations between food availability, food place characteristics and neighborhood income levels. Altogether, 508 food places, located within 1 km of the schools and the school children’s neighborhoods were Citation: Gewa, C.A.; Onyango, observed. Open-air market sellers and kiosks were most common.
    [Show full text]
  • Private Parties at the Doubletree by Hilton Milton Keynes If You Have a Reason to Celebrate Where Better to Do So Than at the Doubletree by Hilton Milton Keynes
    Private Parties at the DoubleTree by Hilton Milton Keynes If you have a reason to celebrate where better to do so than at the DoubleTree by Hilton Milton Keynes. Our stylish ground floor venues – red dot bar and the players suite are available for private hire 7 days a week. Both can accommodate groups of 50 to 200 and are perfect for birthday parties, wedding receptions and anniversary celebrations. We’ve put together several money saving packages to assist you in budgeting for your event, all of them include a delicious two course buffet, DJ and use of plasma screens to show photos and video footage throughout the evening. All of our food is prepared in-house by our talented team of chefs, we have a delicious selection of menus for you to choose from however, if what you are looking for isn’t on the list, maybe you want to theme your party, please call one of our friendly Event Co-ordinators. PRIVATE PARTIES T: 0845 45 45 045 e: [email protected] w: doubletreebyhiltonmiltonkeynes.co.uk DoubleTree by Hilton. Where the little things mean everything.™ SAVE SILVER PARTY PACKAGE OVER PARTY £75 A fabulous finger buffet plus late bacon rolls should keep everyone going till 1am, if you have a hungry PACKAGES bunch to cater for this is the one for you. n Private hire of red dot bar or Players Suite n Two course hot and cold finger buffet and SAVE late bacon or egg rolls OVER n Bottle of Champagne GOLD PARTY PACKAGE £230 n DJ n Balloons and table confetti to decorate Our top of the range gold package includes all the room the components for a successful party, ideal for that special birthday, anniversary or wedding n Use of projector or TV for photos reception.
    [Show full text]
  • Adapted Kachumbari Salad
    Adapted Kachumbari Salad Immaculate Bites Ingredients • 2 tomatoes diced Dressing • 1/2 large red onion diced • 1 garlic clove minced • • 1/4 c olive oil 1-2 jalapenos seeded, diced • 2 tbsp. lemon juice • 1-2 garlic minced • 2 tbsp. balsamic vinegar • Juice from 1 lime • 1 tbsp. honey • Chopped cilantro • 2 tbsp. parsley • 1 medium cucumber • Salt and pepper to taste Serving size: 1 cup • Salt and pepper to taste Yield: 2 cups Directions • Combine ingredients; tomatoes, onion, cucumber, jalapeno, lime and herbs. Season with salt and pep- per • Place beef tomatoes on a plate, spread mashed avocado on tomatoes then top with kachumbari. Dressing • Combine garlic, lemon juice, balsamic vinegar, olive oil, honey, salt, pepper and herbs in a blender Visit secondharvestkitchen.org to find more recipes, free classes, and ways to get involved! Adapted Kachumbari Salad Immaculate Bites Ingredients • 2 tomatoes diced • 1 garlic clove minced • 1/2 large red onion diced • 1/4 c olive oil • 1-2 jalapenos seeded, diced • 2 tbsp. lemon juice • 2 tbsp. balsamic vinegar • 1-2 garlic minced • 1 tbsp. honey • Juice from 1 lime • 2 tbsp. parsley • Chopped cilantro • Salt and pepper to taste • 1 medium cucumber Serving size: 1 cup Yield: 2 cups • Salt and pepper to taste Dressing Directions • Combine ingredients; tomatoes, onion, cucumber, jalapeno, lime and herbs. Season with salt and pep- per • Place beef tomatoes on a plate, spread mashed avocado on tomatoes then top with kachumbari. Dressing • Combine garlic, lemon juice, balsamic vinegar, olive oil, honey, salt, pepper and herbs in a blender Visit secondharvestkitchen.org to find more recipes, free classes, and ways to get involved! Fast Facts Featured Food Groups Cooking Tips .
    [Show full text]