Ah, January…. That bleak and grey month when the holidays are over and we all settle into a weather-inflicted hibernation. Social calendars are sparse, the temperatures remain stubbornly in single digits, and the promise of future holidays in warm weather loom depressingly far in the distance.
The silver lining of the first month of the New Year is that it is a time for self-renewal, for cleansing, for an “out with the old and in with the new” mentality. By far one of the most popular New Year’s resolutions is the classic “eat better” (one that features prominently on my list every year). It is not always easy, especially when out with friends for a cheeky mid-week cocktail or a Friday night out chasing away the January blues, but, with the launch of their Feel Good drinks menu, the eclectic bar/restaurant/club Shaka Zulu is out to change all of that; the new range of both alcoholic and non-alcoholic cocktails all contain Baobab, the latest wunderkind of the health food market and one of South Africa’s best kept secrets.
Being on a January detox myself, when The Taste Maker was invited to sample the drinks, I leapt at the chance. After a bit of research, I learned that Baobab is a natural supplement taken from Africa’s Baobab Tree, known in the local culture as “the tree of life”. It is host to a rainbow of nutrients, such as vitamin B6, vitamin C, calcium, potassium, thiamine, fibre, and has one of the highest levels of antioxidants of any fruit in the world. As it comes in powder form, it can be sprinkled over your morning porridge or yoghurt, popped into a smoothie as an extra boost, tossed up with some fruit salad and ice cream as a not so naughty dessert, whatever strikes your fancy. However I quite liked the idea of a health spiked cocktail (having a bit of naughty with the nice), so I headed over to Shaka Zulu to see what this Baobab was really all about.
I have not had the pleasure of dining at Shaka Zulu, but one of my new New Year’s resolutions is to change that as soon as possible. Earning and well deserving of the reputation as London’s largest South African restaurant, it is nestled in a corner of the buzzing Stables Market in Camden. The entrance is impressive, a gaping doorway flanked by two pillars of fire, and the walls inside are studded with what must be thousands of shells; just running your fingers over the ridges is enough to give a little thrill. However, it is the layout that greets you as you descend down the escalator that truly blows you away; it is a cavernous space spread over two floors, the first featuring two bars on opposite ends of the room with dozens of both intimate and group-friendly tables in between. The décor is jaw-droppingly impressive and leaves no doubt to the heritage of the venue. Large African murals are carved into the walls and many life-size statues of African warriors and animals dot the area. Every surface from the tabletops to banquets is a vivid kaleidoscope of tribal pattern. Down another flight of stairs are the restaurant and club area and yet another bar. The restaurant is guarded by two further and even larger warriors, giving the impression of entering another world.
But my companion and I are not here to eat (unfortunately), and so return to the bar upstairs. Ade who, like most of the staff, hails from South Africa seats us in a cosy table next to one of the bars. He soon retreats to assemble the ingredients for our Baobab drinks, giving us a chance to peruse the cocktail menu. They have a bit of something for everyone, from the classic Manhattans and Side Cars to giant “sharing” cocktails (a la Mahiki) such as The Monkey Brothers, which serves 3-4, or Mandela’s Guests, serving 8 -10. I make a mental note for future birthdays.
Our cocktails (called, simply, The Baobab) arrive after some time as Ade has had to puree several of the necessary fruits from scratch, something that greatly appeals to my healthy detoxing side. What appeals to my cocktail side is the tantalizing list of liquors that are included. Ade rattles them off: brandy, port, Chambord, and cherry liquor have been blended with fresh apple puree, and garnished with a star anise and cinnamon stick. One might ask how such a list of boozy ingredients could fall under a January detox menu, but my guilt is assuaged by the generous helping of Baobab powder that is this drink’s coup de grace. It has a subtle, woodsy flavour that adds to the warmth of the cocktail.
We also have a non-alcoholic version that I gratefully find is equally exciting as the first. In this one, red bush tea (a tea native to South Africa) is mixed with both blueberry and apple puree and again finished off with the cinnamon and star anise. The warm tea and seasonal garnishes are a welcome treat on this cold January night and I finish it almost more quickly than the first. I would happily enjoy this every day with the knowledge I was putting something as nourishing into my body as the Baobab powder.
Tony Safqi, the head bartender, checks in to see how we’re enjoying our drinks. He has plans to concoct a menu of roughly half a dozen alcoholic and non-alcoholic Baobab cocktails, aiming to appeal to anyone out to try something different. The idea of having a menu of such beneficial cocktails to choose from is enough to make the idea of a detox last an entire year.
On our way out, we can’t resist peeking at the menu for future reference. The have an exotic selection ranging from biltong to crocodile to wildebeest to zebra. For those with a more classic palate, they have options such as a traditional fillet (with perhaps a non-traditional side of Morogo) or a lemon sole.
On my list for February: returning to Shaka Zulu for some Spring Bok Carpaccio and a Baobab cocktail, continuing January health kick throughout the year.
Shaka Zulu
Tel: 0203 376 9911
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