Sharing with you the Enashipai Experience under "Lifestyle"


10th August, 2020 Millions of us are working and learning remotely during Covid-19. (‘Remotely’, what a scary word for a species that needs contact and touch.) As restrictions lift, I can’t help worrying this ‘business unusual’ could become the new normal. Zoom, Webex, and Google hangouts have replaced the flip chart, projectors and snacks in powering our  meetings and brainstorms. Despite the initial novelty of doing meetings in my pyjamas, I believe (and science has proven) that face-to-face interaction is irreplaceable. But I do think that some things have changed forever for conference organisers. It is not just about the safety element, which takes time and effort from us facility operators. We have all become choosier and more  selective about where we want to travel and who we want to meet. As businesses resume, meeting and conference attendees will have higher expectations for face-to-face  meetings in relation to their safety and overall event experience. Where do all of us at Enashipai see the change? Face to face meetings are going to be more carefully curated: The all-important contract negotiation, the highly confidential security briefing or the ground-breaking innovation presentation... Content delivery will transition from the traditional keynote addresses to shorter, tighter presentations on a particular issue. Let’s please say a long overdue ‘kwaheri’ to the overly-long PPT being read word for   word by the presenter. (Note to presenters..We can all read what’s on the slide!) Gone is the era of large gatherings with a flabby agenda. People will only gather for a strong value proposition, facilitated by a themed discussions among an intimate audience. Meeting moderators will    need to work harder to run to time and prioritize the critical speakers and decisions. Conference conveners will need to think more carefully about who really needs to be there. Do we really need so many people from the same organisation at a conference? They inevitably spend most of the breaks chatting to the same people they see in the office. By reducing the number of people at conferences, might we actually make them far more effective for networking? Digital platforms and technology will play an even bigger part in physical meetings, to incorporate people who cannot travel. Social distancing will now become mainstreamed as part of social etiquette. (The small upside for me personally will be removing the awkward dilemma of the business ‘hug or handshake’!) And it goes without saying that organisers will only be using venues that have dotted the I’s and crossed the T’s on their sanitization policy and health and safety measures. So I say, the ‘normal’ conference or meeting is dead. But, BRING ON the focused, effective and safe moments that will power our economy and lives. By: Wanjeri Mahiti - Director, Sales & Marketing.



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Bubbles & Brunch

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Saturday BBQ Night

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9 exciting things to do at Enashipai & in Naivasha

  1. Cycling If you love cycling you will enjoy biking at Enashipai. No need to bring your own bike, we have some on site for hire and lovely paved routes with interesting flora and fauna to identify along the way. Ride alone or with your young ones, whatever you choose we guarantee you will enjoy the ride 2. Boat Safari There is no better way to see the famous Naivasha hippos than on a boat Safari. With daily departures right from our lakefront, don’t miss your chance to witness these amazing animals in their natural habitat. 3. Bird Watching Lake Naivasha and the general Naivasha area is home to over 500 species of birds. Take a walk down to the lake and enjoy watching the Fish Eagle, White Backed Duck among others.  4. Hiking   Mt.Longonot & Hell’s Gate National Park: Enashipai is an ideal launch pad for exploring greater Naivasha and the surrounding tourist circuit. A hiker’s paradise, Naivasha has ample activities to keep even the most energetic of guests occupied. 5. Lake Nakuru National Park The park is situated in Nakuru-Kenya’s fourth-largest city, which is only an hour’s drive from Naivasha. This park is Kenya’s second most visited park and offers an opportunity to see the big five, flamingoes and many other animals. 6. Crescent Island-Animal Walk This tranquil island sanctuary on Lake Naivasha boasts more animals per acre than any other park in Kenya. Here, you get to walk among the yellow barked “fever trees” as well as with the park animals, some of which include giraffes, zebras, thompson’s & grant’s gazelles.  7. Flower Farm Visits Naivasha is home to 50% of the world’s roses with a wide variety of colour & species available. Scheduled farm visits can be organized with prior arrangements. A truly exciting and educative tour awaits you. 8. Siyara Spa Whether you have time for a full day of rejuvenation or just a few hours to refresh, Siyara’s holistic selection of spa experiences in sensational surroundings promises complete wellbeing and serenity. 9. Maa Museum Quench your curiosity about the Maasai culture. Visit the first privately registered Museum in Kenya and see what renown curators have spent the last six years putting together. Gems, artefacts and stories that will blow you away. Distances shown are from the Enashipai reception to the attraction.


Amarula Cheese Cake

Amarula Cheesecake:   Country of origin: South Africa   And for our last 'Recipes for an African Christmas' dish, we focus on yet another South African favourite - Amarula cheesecake. It's a simple yet rich and creamy dessert which will always have your guests begging for more. Here's how to prepare it:   For chapatti:    Ingredients:   • 200 grams digestive biscuits (about 13 biscuits) • 100 grams butter, melted • 200 ml whipping cream (very cold) • 200 ml Amarula cream liqueur • 4 teaspoon gelatine powder • 500 grams cream cheese, softened to room temperature • 130 grams caster sugar • 30 grams dark chocolate, melted     Directions:   • In a mixing bowl, crush the biscuits and add the melted butter. Mix the two until it is pliable.  • Press the mixture into 10 whiskey glasses and then pop them into the freezer. • Whip the cream into stiff peaks (but don’t go too far otherwise it'll be buttery).  • Open the Amarula and give it a taste test. Mix the Amarula and the gelatine in a bowl and leave it to stand for 3 minutes, then place the bowl into a pan of boiling water and heat the mixture until all the gelatine has dissolved. • Beat the sugar and cream cheese until it gets light and fluffy.  • Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, and mix together gently then fold in the whipped cream.  • Take your bases out the freezer and spoon on the cheesecake adding it until the glasses are about 2 thirds full.  • Refrigerate for a minimum of 5 hours or overnight if possible, so as to let the gelatine set.  • Top the glasses of with fruit, cookies or chocolate.          


Chapati Nachos & Mango Kachumbari

Chapati Nachos & Mango Kachumbari   Country of origin: Kenya   This is possibly the simplest but most tasty dish we've covered so far. A delicacy in Kenya and certainly in other parts of the world. Here's how to prepare it:   For chapatti:    Ingredients:   • 450g/1 lb wholemeal plain flour • 1 tsp salt • 250ml/9 fl oz cold water • Butter for spreading, optional     Directions:   • Set aside 200g/7 oz of the flour and reserve for shaping the chapatis. • Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water. • Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be. • Sprinkle a little of the reserved flour onto a flat surface or board. • Divide the dough into eight pieces and shape each piece into a ball. • Flatten the balls slightly, then place one onto the floured board. • Roll it out into a flat disc-like shape, approximately 15cm (6 inches) in diameter, flouring the board when necessary. • Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. • Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done. • Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked. • Between two chapatis, sprinkle some grated cheese and chop into triangular shapes. Repeat this step until all the chapatis are done.          



Sosatie   Country of origin: Botswana   Sosatie is a traditional dish from Botswana, that is cooked on skewers. The marinated, cubed meat usually is skewered and barbecued shish-kebab style. It is also quite common in South Africa. Here's how to prepare it:     Ingredients:   • 2.5 kg lamb shoulder, boned, skin removed, trimmed, cut into 3 cm cubes • 500 g (3⅓ cups) large dried apricots • 3onions, cut into 3cm wedges   Marinade:   • 110 g (⅓ cup) apricot jam • 80 ml (⅓ cup) white wine vinegar • 55 g (¼ cup) brown sugar • 3 bay leaves • 4 garlic cloves, finely chopped • 2 tsp ground turmeric • 40 g (⅓ cup) curry powder     Directions:   • To make marinade, combine all ingredients in a large bowl. • Transfer one-quarter of the marinade to a small bowl and set it aside. • Add lamb pieces to the remaining marinade and toss to coat. Refrigerate overnight. • Soak apricots in hot water for about 30 minutes or until plump. Drain and set aside. • Thread 4 lamb pieces alternately onto each skewer with 3 apricots and 3 onion wedges. • Heat a barbecue or chargrill plate to medium. • Cook the skewers, brushing with them with the reserved marinade and turning them occasionally, for 15 minutes, or until browned and cooked through. (If unable to find good apricot, you may use a semi-ripe mango instead)        



Mahamri   Country of origin: Kenya   Mahamri - An authentic snack which originated from the Swahili regions of Southern Kenya and Northern Tanzania.      Ingredients:   • 3 cups plain flour   • 1 cup coconut milk powder   • ¾ cup warm milk   • 1 teaspoon ground cardamom   • 1 tablespoon instant yeast   • ¼ cup warm water   • ½ cup sugar   • Oil for deep frying     Directions:     • Mix the yeast, a pinch of sugar, a pinch of plain flour and the ¼ cup of warm water. Leave the yeast to rise (the addition of sugar and flour helps in the rising process).   • Knead the flour, sugar, cardamom, coconut powder, warm milk and yeast mixture to form a smooth dough.   • Let the dough rest in a warm place – preferably overnight or until double in size (the dough could rise in a few hours if you live in a warm climate).   • Divide dough into 8 balls.   • Roll each ball into a 6 inch circle and cut into quarters.   • Pour the oil in a deep frying pan on medium heat. The oil should be hot enough when you start frying the dough.   • Dropthree to four triangles into the hot oil. If the oil is hot enough the dough will quickly float to the top and puff up.   • Turn the mahamri as soon as it is a light brown and turn.   • Cook the other side for another minute or so and remove from the deep fryer with a slated spoon. The doughnuts should be a light golden brown.        

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