An ImveloMIMI’S ORIGINAL · MADE IN ZAMBIA
Soft bao. Rich game meat. A little lemon.
Fresh slaw.
Mimi’s sauces on top.
Five things, brought together beautifully.
That’s the whole
idea.
Born with kudu. Always Zambian game.
Five simple layers. One incredible bite.
All five layers. Each with something to bring.
Slow-cooked game. Fresh crunch. All Mimi.
01 / THE RECIPE IS THE STORY
The original, or the vegetarian.
Fresh slaw, then Mimi’s sauces
on top.
THE ORIGINAL
Fluffy steamed bao filled with slowly stewed, spiced game meat and a little lemon. Kudu, impala, eland, warthog or a mix: always certified wild game meat from Zambia. Fresh, crunchy slaw over the filling; Mimi’s sauces go on top. Make the bite yours.
THE VEGETARIAN
Fluffy steamed bao filled with chikanda and visashi, brightened with a little lemon. Fresh, crunchy slaw over the filling; Mimi’s sauces go on top. Make the bite yours.
INSIDE THE ORIGINAL KUDU BAO
Fluffy, steamed and folded. A soft pocket to hold it all together. Start with the classic bao; let the filling do the talking.
THE SOFT LANDINGCertified wild game meat from Zambia, slowly stewed and spiced. The game may vary; that deep, savoury centre stays.
SLOW-COOKED. FULL OF SOUL.A slice of lemon, ready for a squeeze. A little brightness to bring every flavour into focus.
SQUEEZE. SMILE. REPEAT.A tangle of fresh slaw over the filling, bringing cool, crisp crunch to both the game meat and vegetarian baos. Next comes Mimi’s sauce on top.
A LITTLE CONTRAST GOES A LONG WAYMimi makes both: Zambian Chimichurri and Zambian Straight Fire. Straight Fire is extremely hot. A little goes a long way. You choose your heat; the sauce goes on top of the slaw.
THE FINAL TOUCH. ALL MIMI.
02 / MEET THE MAKER
A Zambian chef. An Italian influence.
An imagination that won’t
sit still.
Mimi grew up in Kabwe, Zambia. She learned to cook in a home with Italians and alongside Italian chefs, bringing those lessons into a food story that is entirely her own.
She was making bao the classic way when curiosity took over. In went stewed, spiced kudu, lemon and fresh slaw, with her own spice sauce on top.
Customers loved the bao and its name. We kept experimenting with other game meats, but Kudu Bao stayed. Today, the filling might be impala, eland, warthog or a mix. Always certified wild game meat from Zambia.
Mimi now makes two sauces to go with it: Zambian Chimichurri and Zambian Straight Fire. The second is extremely hot. Start with a little.
03 / ROOTED HERE. CURIOUS BY NATURE.
The bao brings its own tradition. Mimi brings hers. Zambia brings the wild heart.
WILD AT HEART
Kudu is a southern African antelope, and the meat in the original Kudu Bao. The recipe grew to welcome other game. The name stayed.
ZAMBIAN, ALWAYS
The filling may vary, but its roots don’t. Every game meat we use is certified wild game meat from Zambia.
A HAPPY ACCIDENT
This wasn’t a recipe handed down. It was a kitchen experiment that customers kept coming back for.
TWO SAUCES. ONE MIMI.
Optional? Technically.
Mandatory? Emotionally.
Zambian Chimichurri. Mimi’s Zambian take on the
classic.
Zambian Straight Fire. Extremely hot. Seriously.
A little goes a long way.
Both made by Mimi. Sauce goes on top of the slaw. Make the bite yours.
THAT’S THE BEAUTY OF IT
The softness. The richness. The crunch. The brightness. The heat.
Simple
on their own. Something else together.