Nairobi, May 28 -- Draught beer is best known for the glass, not the kitchen. But a growing number of chefs are beginning to treat it as a working ingredient, one that can build flavour, texture and depth without the technical demands of wine.

Chef Stephanie Mwende came to it by accident.

"I don't really drink like that, but there was beer lying around, and I was seeing recipes online using beer, so I thought why not try it?" she says.

Her first attempt, a beer-battered fish in 2022, set the tone.

"It came out crispy, flaky, not too oily. It was just a nice, perfect taste, and so flavourful."

Since then, beer has become a regular feature in her kitchen, particularly in batters, marinades and sauces where it can quietly reshape a dish...