Mulunda Kombo ruminates on life, food, and family as he prepares Steak a la Puttanesca

The charismatic chef and food entrepreneur has made waves in Kenya and beyond with his passionate approach to dining. Be a part of the fun as Mulunda joins TV and radio host Amina Rabar in the Mastercard cooking lounge for this tantalising culinary demonstration.

Mulunda Kombo

Mulunda Kombo is a true jack of all trades. The Kenyan-born entrepreneur is a self-taught chef, food photographer, digital creator, and brand ambassador, who didn’t get his start in the kitchen but rather on the rugby pitch. Mulunda shares his passion for rugby, business, family, food, and whisky as he takes you through his inspirational journey.


After a nasty shoulder injury ended his rugby career, Mulunda furthered his education, and then went on to work in the construction industry, trying to find his place in the world. His path eventually led him to the launch of his full-service culinary consulting firm that advises bars, hotels, and restaurants and hosts buzzworthy pop-up events.


It's a labour of love for the chef, who puts passion and style into everything he does. Now, he shares his love of all things steak as he hosts a culinary demonstration in the Mastercard cooking lounge along with TV and radio presenter Amina Rabar.


Gather the equipment and ingredients you'll need from the list provided, get comfortable in your kitchen, and let Mulunda give you a crash course in Kenyan-inspired cuisine. As he prepares his famous Steak a la Puttanesca, he chats about his entrepreneurial journey, favourite go-to ingredients, the most bizarre meals he's ever cooked, and the importance of putting love into everything you do.


Beyond Mulunda's insights into clever cooking advice, he shares tips on how you too can become a food entrepreneur and how to best share your gifts with the people you care about most.



Steak a la Puttanesca by Mulunda Kombo


Steak ingredients:


  • 250 grams fillet mignon
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • ½ knob unsalted butter
  • Salt and pepper (to taste)
  • Olive oil
  • Chives, finely chopped (for garnish)


Puttanesca sauce ingredients:


  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 anchovy fillets
  • 50 grams kalamata olives, chopped
  • 1 tablespoon capers, chopped
  • ¼ teaspoon chili flakes
  • 1 teaspoon dried oregano
  • 200 grams crushed tomatoes
  • 1 teaspoon tomato paste
  • ¼ cup water
  • ¼ cup parsley, chopped
  • ¼ cup basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


Truffle fries ingredients:


  • 600 grams potatoes
  • 2 tablespoons truffle oil
  • 400 grams Parmesan cheese, grated
  • ½ cup parsley, chopped
  • Chives, finely chopped (for garnish)
  • 1 litre vegetable oil (minimum)


Equipment needed:


  • Cast iron skillet
  • Fryer (deep fryer, air fryer, or large pot)
  • Large mixing bowl
  • White plate
  • 2 chopping boards
  • Sharp knife
  • Cooking tongs


Steak prep:


  • Drizzle olive oil over fillet and season with salt and pepper at least 30 minutes before cooking.
  • Preheat your skillet and cook for 6-8 minutes, turning halfway. Baste with butter and 2 cloves of garlic.
  • Set aside and leave to rest for 6-8 minutes as you prepare the sauce and truffle fries.


Sauce prep:


  • In the same pan, sauté chopped capers, olives, garlic, and anchovies. Be extra careful not to burn.
  • Add tomato paste and cook down for 2 minutes. Next, add chopped tomatoes.
  • Add 1 teaspoon sugar. Reduce heat and simmer for 5 minutes.
  • Season with salt and pepper to taste.
  • Add chopped basil to the sauce.


Truffle fries prep:


  • Chop potatoes into thin batons with the skin on and soak in cold water for 5 minutes. Parboil in seasoned water for another 5 minutes. Remove from water and run cold water over the potatoes.
  • Deep fry until golden and crispy.
  • Toss in truffle oil, chopped parsley, and grated Parmesan.
  • Season to taste.




  • Slice the steak into medallions.
  • Place on a bed of puttanesca sauce alongside fries.