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Vol 3.04 | April 2017 | Uganda
YUMMY EASTER EASTER RECIPES Feeling uninspired? Get some delicious Easter recipes here!
EASTER ESCAPE Get away this Easter weekend with our helpful guide
TOP CHEF Chef Vijay Singh delights at The Lawns Restaurant
EDITORIAL
HAPPY EASTER Easter is around the corner and marks the beginning of the second quarter of 2017. For many, Easter represents a time of recreation, renewal of spirit and confirmation of faith. For others, it’s an opportunity to take a break, get out of town and enjoy some quality time with friends and family. If you are someone who is looking for an Easter escape, Uganda surely has a lot to offer. For a longer trip you might consider the lovely Lake Bunyonyi with its stunning views, or Murchison Falls with the breath taking views of the falls. For those of you who are looking for a closer getaway or even a day trip we have listed some of our personal favourites on page 16. We have made sure to list something for everyone; for the whole family, for the adventurous and for those wanting to relax and get away from the city buzz. Personally, I’m going for the Bulago island getaway #Intimania17 arranged by our very own sister company The Pearl Guide. In my book, six DJs, great food and good
friends is the perfect recipe for a quality Easter getaway. When I’m back from the island escape, I’m spending the remaining days of Easter on a Kampala staycation. Our Yummy writer Charlotte Beauvoisin, has been kind enough to tease our taste buds in preparation for Easter with her review of The Alchemist in Bugolobi. I can’t wait to try the Pornstar Martini! Read more about the Alchemist on page 12. For those of you who have kids The Lawns has an Easter Egg Hunt planned for the small ones. On page 10 we get to know more about The Lawns executive Chef in this month's Chef Profile. Find out what it takes to be able to cook indian cuisine, game
meat and The Lawns latest menu add tapas, it certainly takes passion and dedication. If you are travelling to the village over Easter, Malcolm Bigyemano’s reflection on a trip back to Kampala is a must read. Although I didn’t grow up in Uganda I can relate to the moment of silence that breaks out in laughter when you ask for your “first” sip of alcohol from a relative. We take you inside KADAfrica’s passion fruit farming business on page 14. Here, we learn about why pulp is the future of passion fruit in Uganda. For those of you who have given up meat for lent the Yummy team will get you right back into the swing of things
with an upcoming Kampala Burger Week, much like the Kampala Pizza Festival with two for one offers on burgers! More than 20 restaurants are expected to participate for a whole week, can’t get any better than that huh? Stay tuned! Pack your bag, bring your Yummy Magazine and have a lovely April. Happy Easter!
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APRIL 2017
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CONTENTS
EASTER ESCAPE Planning on being in Kampala this Easter? We’ve got a list of places that are a few hours drive away for you to visit and enjoy over the long weekend.
7 NEW RESTAURANTS Keep up-to-date with new restaurants that have opened around Kampala
10 MISTER CHEF We meet with Chef Vijay Singh, head chef of award-winning The Lawns Restaurant and learn about his background and vision for this new spot.
12 THE ALCHEMIST Charlotte Beauvoisin visits the popular Alchemist bar to try their food and enjoys a Pornstar Martini.
14 PASSION TO PULP We meet with KADAfrica’s Eric Kaduru about passion fruit’s lucrative future in Uganda.
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21 WHISKY MEMORIES Malcolm Bigyemano reminisces about his ‘first drink’ amongst
EASTER RECIPES
family members
Looking to whip up something delicious this Easter weekend? Check out some of these recipes to help you get inspired!
YUMMY Vol. 4 · April 2017 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Iliana Björling EDITOR Soni Adriance DESIGN Rachel Mwangi SALES, MARKETING & OPERATIONS Allan Kwitonda, Michelle Slater CONTRIBUTING EDITORS Katy Fentress, Michelle Slater CONTRIBUTORS Anna Kakuba, Charlotte Beauvoisin, Lindsey Kukunda, Malcolm Bigyemano PHOTOGRAPHY Tweny Benjy IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 256 774 100 629 EMAIL info@yummyug
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@eatoutug
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Serena Half Page.pdf
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EASTER WEEKEND SPECIAL OFFERS GOOD FRIDAY 14TH APRIL Lakes Restaurant Surf and Turf at Ugx. 130,000/= per person, Entertainment by Music Connexion Live Band C
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SUNDAY, 16TH APRIL Lakes Restaurant Enriched Brunch at Ugx 120,000/= per adult, Children (5-12 yrs) Ugx 60,000/= Will have a kids’ corner and activities and entertainment by Simba Sounds Band
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EASTER MONDAY 17TH- APRIL Buffet lunch at Ugx 100,000/= per Adult and Children (5-12yrs) Ugx 50,000/= Dinner Mongolian Night at Ugx 80,000/= per person For Reservations please call Doreen Kyalisiima on 0751705457 or Email dkyalisiima@serena.co.ug
NEW RESTAURANTS
CAFE LIFE Looking for a place to enjoy your new book? Check out Merci Café. Stuck in traffic on Kira Road? Take a break and try out Merci Café opposite Kobil gas station. With fresh pastries, a variety of coffee and a continental menu offering pizza, pasta, salads and more. As a surprise component on the menu you will find Arabic sweets. Merci does it the traditional café way but with a unique touch.
ON THE GO Prunes Express brings quick and easy lunch options to Namirembe Prunes Express has opened up their latest branch at Shell Gas Station in Namirembe so all of you Namirembians can now enjoy freshly brewed coffee, pastries, salads and sandwiches. Did you know Prunes has their own unique coffee blend? Make sure to try it out next time you pass by Shell Namirembe.
FINDERS KEEPERS The Embers not only has a new location but a new food menu! The Embers has found a new home, surrounded by a warehousing space, one wonders if you are in Kampala or if have you been somehow magically transported to the Meatpacking district of New York. The scent of rosemary and grapefruit vodka dances on the breeze as the ice-cold martini is carefully stirred, not shaken... Sorry Mr Bond. Behind the big bright red gate you will find beautifully handcrafted cocktails alongside mouthwatering tapas and snacks.
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NEWS & EVENTS
SUNDAY FUNDAY Blankets & Wine is back Blankets & Wine, East Africa's premier music experience, has grown to become one of the most popular events in Kampala. With a simple concept of wine, food and good music it makes for a perfect Sunday spent with friends. Get your party outfit on and get down to Afrigo Band, Joash, Muthoni the Drummer Queen, Apio Moro and more! Join the most fashionable crowd in Kampala at Lugogo Cricket Oval to finish April in style. Date: 30th April Ticket Price: 100,000UGX Location: Lugogo Cricket Oval, Kampala eatout.ug/events/sunday-funday
CHAMPAGNE BRUNCH Brisk launch brunch with a view at their Sunday Brunch Eatdown The Brisk is launching their take on Sunday Brunch. With their extensive signature buffet and flowing champagne your Sunday is sorted. Start with mix of hot delicacies and cold cuts, enjoy a glass of champagne, and finish of with a sweep of the dessert table. While you indulge, why not do it from the rooftop cocktail bar and enjoy a view of Kololo. Date: Starting from March 26th Price: 40,000UGX Location: Wampeo Avenue, Plot 6, Kololo eatout.ug/events/champagne-eatdown
EASTER EGG HUNT Delight your little ones this Easter If you’re looking for some family fun then you will love this Easter egg hunt party. For the grown ups Chef Vijay has created an incredible assortment of continental delicacies with local ingredients to create fusion delights. Enjoy a wide variety of meat options and wild game entrees. You and the kids certainly won't go home hungry! Date: Sunday, April 16th Time: from 11.30 am Location: The Lawns Fine Dining and Tapas Bar, Plot 3A, Lower Kololo Terrace, Kololo eatout.ug/events/easter-egg-hunt
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THE ASPIRING YUMMY FOODIE
LENT AND FASTING Lindsey Kukunda explores the idea of fasting over Easter and what this particular holiday has meant to her. For me, fasting has always only been fun because it’s temporary and ends in non-hypocritical gluttony. The religion is irrelevant. If there is a fasting period, one must hang around diligently for the end of it. As a child I lived in a Muslim country and you would have to participate in the fasting business because it was such an important part of the culture there. I would wait impatiently for the season to end because (praise all manners of Gods), the Muslim neighbours on our street made sure we were always a part of their grand finale. On the day in question we would wake up in our household with zero intentions of cooking. Presently, the doorbell would ring and what would begin as one neighbour dropping off a tray of couscous would soon be transformed into a stream of visitors all bearing edible gifts: mutton, more couscous, flat breads, the list would go on and on. I loved fasting.
‘Loved’ being the operating word here. A lot has changed since those days. Unlike most of my friends and family as I grew older, the Lord and his laws faded farther and farther away from my memory. Today my ignorance of any Christian event that is not Christmas astounds even me. For starters, until my editor at The Daily Mail called me, I did not even know this Lent season was going down. It is therefore a sign of modern moral tolerance that I am not being burnt at the stake as an atheist but being allowed to use this forum to discuss my relationship with food and Easter (or lack of it) with you. I wasn’t always the devil’s spawn. I do know that as a child I celebrated the holiday by force and didn’t feel any resentment towards it. I just didn’t understand it at all. God’s son walked around for 40 days and nights without eating? No person or book could explain how his intestines managed it and why it was our duty, as his sheep,
to also starve ourselves of all bodily desires once a year. To emulate Him, I was told at the appropriate age (which is never for young children) that we would also be fasting for 40 days and nights. But not quite like Jesus though because the divinity was not in us. So in my neighbourhood it was common for households to adopt different ways of fasting conveniently. We chose what to do without for 40 days and nights and the only compulsory food we could not eat was meat. I didn’t see where the sacrifice came in. Didn’t get it, didn’t care. We were choosing what personal immoralities to do without so of course I chose what wouldn’t hurt. Like lying (I was a proficient liar so during Lent I refrained from the practice). Still, Easter caused me intense pain because the meat ban wasn’t a choice! In addition, I found several elements of the fasting season
excruciatingly boring. The services were longer, there was this ash business I stopped understanding long ago and lord, oh lord, how I hated palm Sunday. Sinners who were out killing people the rest of the year suddenly appeared to fill up churches and streets and everything became loud and sweaty. Hated it. But I think we can all agree that Lent has a happy ending. There is nothing quite as glorious as the end of the fasting season, innit? The old days come back and people are willing to share food with estranged family members again. I am summoned home, the black sheep of the family, to celebrate Christ with an indulgence of meat and alcohol, all of this approved of course by the Lord himself. Should anyone wish to share their Easter fare with a sinner, I hereby submit my application!
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CHEF PROFILE
TEXT CHARLOTTE BEAUVOISIN
MISTER CHEF
The smell of garlic, mustard and soy sauce pours off the sizzling meat.
Yummy writer Charlotte Beauvoisin finds Chef Vijay Singh cooking up a carnivore's delight at the new The Lawns Fine Dining and Tapas Bar in Kololo, near Uganda Golf Club It’s a sunny Kampala morning as I step onto the outdoor deck of The Lawns Fine Dining and Tapas Bar in Kololo. Beyond the deck, a manicured garden looks out onto a sweeping vista of the city’s golf course. I’m here to meet Vijay Singh, who has been at the helm of restaurant since 2009. Chef Vijay has propelled The Lawns to achieve Kampala Restaurant Awards and is the brains behind their extremely popular Tapas menu. I settle down at a table under a red patio umbrella and am presently joined by Chef Vijay. To break the ice, I dive right in and ask him how he came to be a chef in Kampala. “I’m originally from Gujarat, North India,” he tells me. “When we were growing up, my mum taught me and two of my brothers to cook, so after college I started working in hotels. I became a chef in 1998 and was working at the WelcomHotel Vadodara in Gujarat, when I met the owner of The Lawns. He liked my work and immediately invited me to come and work for him in Kampala”. Is he the only one in his family that decided to be inspired by their
mother’s teachings? I enquire. “Not at all!” Chef Vijay laughs, “My brothers and I all work in kitchens now. One is here in Kampala, the other in Japan.” Vijay admires the Indian chef Sanjeev Kapur and is a big fan of the British TV show Masterchef. I ask him what dish he would cook to impress a MasterChef judge. “Definitely the Hunter's Sabre,” he answers. “It’s my signature dish!”. You certainly won't find a Hunter’s Sabre anywhere else in Kampala: three game meats— crocodile, kudu and ostrich— are marinated in garlic, rosemary, English mustard, black pepper and light soy sauce, wrapped in bacon and roasted with herbs and caramelized onions. This dish is served on to the diner’s plate from a sharp sword and then drizzled with a rich peppercorn sauce and red wine jus. I watch Chef Vijay preparing a muchomo platter at the Tapas Bar kitchen. Small plates of delicious meats that are made to be shared while enjoying a few drinks. The smell of garlic, mustard and soy sauce pours off the sizzling meat. At The Lawns, chefs undergo
culinary trainings with South African and UK chefs and Chef Vijay really enjoys getting the chance to expand his culinary repertoire. “I love cooking, even when I’m off duty. I teach my wife cooking when I am home with my family in Gujarat. I love eating seafood but I also enjoy eating traditional Ugandan foods like matoke and groundnut sauce, sweet potatoes,
nkati and posho. As we tie up the interview, chef Vijay confides that yes, “there is lot of competition in the Kampala restaurant scene. He adds however that this is great for The Lawns because it means they can’t get too comfortable and must keep on working hard to stay at the top of the Kampala restaurant game.
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RESTAURANT REVIEW
THE ALCHEMIST Charlotte Beauvoisin visits The Alchemist known for their creative cocktails to try their food. Although the vegetarian options are lacking, Charlotte and her friend enjoy a meat platter and some delicious cocktails. If attention to quirky detail is one of the mainstays of modern design, then to prove the point, the creators of the Alchemist went all out. With a large indoor outdoor style covered space, mismatched leather sofas, upholstered day beds and fixtures and fittings made of wood, ropes and copper, this Bugolobi hotspot aims to please even the most discerning style and design aficionados. On a recent visit with a friend we instantly gravitated towards the chill area which is cleverly divided from the dining section of the restaurant by attractive floor to ceiling chainlink curtains. While reclining on our comfortable cushions, we decided it would be rude not to try at least one of the house cocktails and so it was that at 5pm on a Wednesday we were to be found clutching a Cosmopolitan and a Mojito in our respective hands. Because one cocktail is never enough, I decided to continue my imbibing with a uniquely Ugandan concoction known as the 256 Punch; my friend instead just could not resist the Pornstar Martini. The Pornstar Martini is served in a classic, martini glass. I’m talking 1930s
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Manhattan here. In the middle of the glass, floating delicately, sits half a passionfruit. The tangy, foamy top of this gorgeous cocktail lasted sip after sip. The cocktail’s pièce de resistance is the Prosecco (sparkling Italian wine) served in a tiny shot glass as an accompaniment to the main attraction. The waitress advised my friend drink this first “to clear the palate.” After a cocktail each, we decided to move to the dining room where Francis, the chef, took a few moments to run through the menu. In the background the bar staff rattled ice cubes in cocktail shakers. Bar Bites (ideal for sharing) are all priced at 25,000UGX and include home-made meatballs, half roast chicken, fish fingers and The Alchemist Skewers (three skewers of beef, chicken or pork). Mixed platters of beef, chicken, meatballs, chicken wings, fish fingers (and tartare sauce) are perfect for four or six people to share. If you’re a burger lover, they feature both on the main menu and on the Bar Bites menu, where Sliders or ‘mini burgers’ are available. Dining at The Alchemist is all about the meat. Between the two of us, we
sampled chicken, beef, pork and lamb. Every single piece was delicious. Main meals – termed Large Plates on The Alchemist menu - cost between 32,000UGX to 35,000UGX and are served on hefty terracotta plates with chunky cutlery. I could feel my stomach rumbling as soon as I saw that cutlery. I knew we would not go home hungry that night. Pan-fried spiced Nile Perch with a warm lemon dressing sounded very enticing. Unfortunately, it wasn’t on the menu on the evening of my visit so I tucked into the mixed grill, one skewer each of big chunks of pork with green pepper, chicken and beef. Each skewer of meat was moist and evenly cooked. My vibrant, crunchy salad combined tomato, lettuce, cucumber, green, red and yellow peppers and a little bit of onion in a sweet but subtle dressing. “Ten times better than any salad we've eaten elsewhere” my companion and I agreed. I loved the variety of vegetables in this substantial salad - a good contrast to the carnivore overload. When ordering a large plate, diners can choose a sauce to accompany
it. The pepper sauce was the best I’ve sampled in a long time: smooth without overkill of the taste buds. I highly recommend the mushroom sauce too as it most definitely hit the spot. My friend’s herb-marinated lamb chops were incredibly tender, thanks to the garlic and cumin and coriander marinade. “Lamb is very hard to get right in Uganda,” she told me, but with it’s slightly pink middle this definitely passed the test. The lamb chops were accompanied by a huge dollop of mashed potatoes and spinach. However a little garnish would have brightened up the plate. I felt a little disappointed not to see any desserts on The Alchemist menu but to be honest, I certainly didn't have room to eat anything more. Overall the Alchemist’s food was wholesome and reassuringly uncomplicated. On a wednesday it can be pretty laid-back but come back on the weekend and find this popular hangout jumping with energy as local DJs spin their magic on the decks.
KADAfrica are growing livelihoods and strengthening communities by empowering women economically, with one of our country’s most reliable staples
PRODUCER TO PLATE
TEXT MALCOLM BIGYEMANO
PASSION TO PULP KADAfrica’s Eric Kaduru tells us why pulp is the future of passion fruit in Uganda. Passion fruit is a big deal in Uganda. This can not be understated. When Ugandans talk about or ask for “meat” without specifying which kind, we usually mean beef; and when we talk about or ask for “juice” without specifying which kind, we usually mean passion fruit juice. In a bid to find out more about the past, present and future of our beloved butunda, we talked to Eric Kaduru, one of the founders of KADAfrica, a company growing, sourcing and selling passion fruit in Western Uganda. The urban-rural migration of young people is becoming an increasingly common trend in Uganda and Eric Kaduru counts himself as one of its success stories. “I lived in South Africa for eight years, then moved to Kampala and from there to Fort Portal in the west of the country”. He tells us that this last move was inspired by an article he read about vanilla farmers in the area and that while he was still working in advertising in Kampala, he “did some research and decided to invest in a greenhouse to grow tomatoes”. Unfortunately though, Kaduru tells us that they initially faced significant challenges from what he refers to as the “Tomato Mafia”, a wholesale group of tomato buyers that colluded to take
advantage of tomatoes’ short shelf life to exploit tomato farmers who have to sell their produce quickly and at unfavorable rates before it goes bad. “Passion fruit has a long shelflife,” Kaduru found out, after his initial hurdles with tomatoes, “Plus it’s a high value crop; everybody loves passion fruit, [so] it’s never cheaper than 2K [sic.] a kilo.” He also discovered that, due to higher altitudes, the vertically-growing passion vine grows very well in Western Uganda where it can be easily integrated into existing gardens. Kaduru spends his time telling farmers that: ‘You continue growing what you’ve been growing for subsistence… If you have your beans, next to some tubers, next to some passion fruit… [they can] help each other grow.” The farmers he is referring to are subsistence farmers who are part of KADAfrica’s General Outgrowers Program, one of their communitycentred initiatives. Subsistence farming is largely dominated by women in Western Uganda because the low incomes they yield, classify this as housework, not commerce, which is assumed to be a man’s domain. The company provides these
small scale farmers with passion fruit seeds and training on best practices, thereafter buying their produce back from them. A major thread in KADAfrica’s story is research, something Kaduru recognises not everybody in Uganda has access to. “We have that thing of keeping the secrets to ourselves but for me I don’t do that. As soon as I know something I want to share it.” He recognises a vacuum in reliable, widely-available agricultural research which, some argue, is a factor in Uganda’s agricultural sector failing to reach its potential. This approach is central to KADAfrica’s outgrowers’ programs. Similar, but slightly more intensive than the General Outgrowers Program, is the Out Of School Girls Program that allocates female school dropouts land provided by churches in Kabarole, as well as seedlings, agro-input and classes in everything from agriculture, to accounts, to reproductive health education for 6 months. According to Kaduru, “Six months is how long it takes for passion fruit to be ready for harvest, so by the end of the program, we buy back their produce”. So far, 1700 girls have been through the program, and 600 of these are still actively farming
passion fruit. “One of our biggest problems is the over-saturation of the market,” Kaduru confides with us. There is too much passion fruit, albeit contributed to by the many farmers KADAfrica has brought into the fold. Their solution is to go a step further and diversify the output by processing the passion pulp into juice. He tells us that “Ninety percent of pulp used… [to make] processed juices [in Uganda] is coming in from Asia,”an opportunity ripe for someone with a reliable supply of passion fruit, as well as localised capacity to process it into pulp. KADAfrica is that someone: “Sourcing hardware has been the hardest part but human resources can be trained,” he says. Thanks to the large network of outgrowers, there is a readily available supply chain, as soon as the operation is online. KADAfrica seeks to disrupt the cycle of Ugandan products exported, processed and sold back to us at higher prices. But as they diversify, they continue to grow more than just fruit; KADAfrica are growing livelihoods and strengthening communities by empowering women economically, with one of our country’s most reliable staples: butunda.
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EASTER ESCAPE Looking to getaway this Easter? Here are a few suggestions of places to visit that won’t take you long to get to. We’ve got a little something for everyone from families looking to get away from it all to adventure seekers looking for a weekend thrill.
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MAIN FEATURE
TEXT ILIANA BJÖRLING
Jahazi Pier Munyonyo This Lake Victoria getaway is situated just 20 minutes drive from Kampala on the Wavamuno Road in Munyonyo. With a large green garden and a pier that extends into the lake, this is a place ideally suited for weekend outings and is great for families with kids. Sit back and enjoy a cold drink while you let your kids run around and play in the widespread gardens. Make sure you don’t miss out on their roasted goat and fried Tilapia fish. Picnic in Entebbe Botanical Gardens Entebbe The many exotic and local tree species, the great views of the lake and countless monkeys make the botanical gardens in Entebbe a must visit location for a sunny day off. Entrance to the gardens costs 10,000UGX and for a few extra bob you can hire one of the very knowledgeable guides who can show you around at your convenience. If you don’t feel like a picnic you can always take a drive to the lovely Goretti’s Pizzeria and Grill at Nambi Road or to Entebbe for dinner in the moonlight. Uganda Wildlife Education Centre Entebbe Let your kids learn more about the amazing wildlife of Uganda just an hour away from Kampala. The wildlife centre in Entebbe is a great destination for a family outing. Kids between the ages of 6 and 16 have the opportunity to enjoy an introduction to animals and plants with a focus on inspiring responsible stewardship amongst the youth. The package costs 50,000UGX for residents, 35USD for East African residents and 70 USD for internationals. This package is inclusive of food, drinks, playtime and a certificate for the child. Rafting and adventure Jinja For the adventurous at heart Jinja is the perfect destination. The adventure operator Adrift offers a variety of rafting and floating packages on the Nile. If rafting doesn’t quite get your adrenaline pumping, try the bungee jumping. With stunning views over the Nile this is an experience you won’t be forgetting soon! Once you’ve completed the day's activities stop by Jinja Sailing Club on Pier Road in Jinja town for a sunset dinner next to the Nile.
Hairy Lemon Island and Eco Lodge On The Nile Hairy Lemon Island is an eco lodge 85KM from Kampala with a little something for everyone. Here you’ll find everything from excitement seekers looking to paddle the mighty Nile River, backpackers looking to put their feet up for a few days, families wanting to escape the big city or even honeymooning couples wanting to find peace and tranquillity on an island bound with diverse nature and surrounded by the flowing waters of the Nile River. Stay overnight in one of the several different types of accommodation: from a campsite to pitch your own tent to a cabin. Prices are inclusive of a full board stay and their restaurant has a standard selection of great food, snacks and drinks, so no need to pack your own. Zip lining Mabira Forest The Mabira Forest zipline is the first of its kind in Uganda. The Mabira Forest Canopy Super Skyway is a canopy zipline system that sends you soaring between the tallest trees in the rainforest. The Mabira Forest is also home to over 315 bird species for those interested in a bird watching tour. Located 44KM East of Kampala City, outside of Lugazi town at the griffin falls camp, the skyway makes for a great day away from Kampala. Spot the shoebill Mabamba Swamp West of Entebbe The Mabamba Swamps west of Entebbe is one of the best and most convenient places to see the elusive Shoebill bird. After a few minutes in a small canoe the papyrus reeds open up to reveal a flat grassy wetlands where a number of Shoebill are spotted regularly. On the way back, stop for a meal at the Jacaranda Restaurant, Best Western Hotel for one of their Easter meals. Ziwa Rhino Sanctuary Nakasongola 176KM north of Kampala on the Gulu highway towards Murchison Falls lies the Ziwa Rhino Sanctuary. Ziwa is the only place in Uganda where visitors can see rhinos in the wild. The sanctuary is home to fifteen southern white rhinos and has become increasingly popular with tourists interested in rhino trekking, bird watching, nature walks and relaxation. Before you start the walk do a pitstop at their restaurant or grab a packed meal to eat in the wild.
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RECIPE
RACK OF LAMB WITH FRESH HERBS & GARLIC INGREDIENTS 10 garlic cloves, peeled 1/2 cup (packed) fresh mint leaves 1/4 cup (packed) fresh parsley leaves 1/4 cup fresh rosemary leaves (pulled from sprigs) 2 teaspoons coarsely ground black pepper 2 teaspoons herbs de Provence 6 tablespoons olive oil 3 x ½ kilogram well-trimmed racks of lamb (each with 8 bones)
METHOD Combine garlic, mint, parsley, rosemary, ground black pepper and herbs de Provence in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.) Preheat oven to 230°C. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place one lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 55°C for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.
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MUSHROOM & CARAMELISED ONION QUICHE INGREDIENTS 15mls olive oil 1 large red onion 1/2 tspn brown sugar 120g mushrooms – diced into smallish pieces 140g cheese (equal parts Parmesan, Cheddar and Gruyère cheese) 4 eggs 1/4 cup low fat cream 1 1/4 cups milk 2 spring onions, sliced 2 tablespoons parsley, chopped Seasoning 1 portion of shortcrust pastry METHOD Grease quiche tin and preheat oven to 180°C. For the filling, thinly slice onion and place into small, non stick pan with oil and sugar and bring to high heat, then turn down low and slow cook, stirring occasionally, until browned and caramelised. Set aside to cool a bit. Meanwhile, prep and roll out the pastry to the desired shape, to fit your quiche tin. Lay pastry in quiche tin and press into the base and sides then slice off excess pastry. Prick the bottom of the crust all over with a fork, then line with parchment paper. Fill with dry beans or uncooked rice, ensuring that the beans or weights are all the way up against the edges of the pan. Bake for 15 minutes. Remove the lining and weights. Bake, uncovered, for 8-10 additional minutes. Remove pastry base from the oven and set aside to cool for a few minutes. Coarsely grate cheese, whisk together the milk, cream and eggs then mix in the spring onions and parsley – season well with freshly ground black pepper and salt. Place caramelised onion into pastry base, then diced mushrooms, most of the cheese (reserving some for the top of the quiche) then carefully pour in the custard mixture. Sprinkle the rest of the cheese over the top. Bake for 30-35 minutes, or until quiche has set and is light golden brown. Allow to sit for ten minutes before serving. Serve with a dressed green salad sprinkled with shaved Parmesan.
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FEATURE
WHAT IS
?
BROOD bakery was founded in the Netherlands and has been in Uganda since 2011. We bake products of the highest quality. All our loaves are handcrafted and we only use natural ingredients. Fresh everyday.
To order Call: 0792516266
ABOUT TOWN
TEXT MALCOLM BIGYEMANO
WHISKY MEMORIES Man About Town Malcolm Biyemano remembers his “first” drink with his aunt and uncles after a long road trip. All decked out in our suukas and kanzus, we were on our way back from Mbarara district where we had just attended a neverending introduction ceremony. It was the end of a long day that had began with a five hour drive from Kampala and we all needed a drink. When this intent was declared, I knew not to be too eager; I was the eighteen year old stuffed in the back of a four wheel drive with two of my uncles and one of my aunts. So it was with a beer in mind that we pulled off the desolate highway and into the gravel driveway of a roadside bar. You know the kind of bar; small room with a tiled verandah, bathed in either red, blue or green light, complete with an uninterested bartender behind an excessively polished wooden bar counter towering over white plastic furniture. While one of my uncles began to order our beers, his eye caught what
he really wanted. I remember the silhouette of the little man with a top hat, coat tails and knee high boots; marching in a one man-parade from my childhood. The first time I realised how much of a big deal he was, these same uncles had come home to visit and been offered whisky, but the bottle in the cupboard bore another white man’s name. It wasn’t Johnnie Walker. They passed the bottle around and laughed, held it at a distance and laughed some more, making sure I never forgot that not all brown liquids in clear bottles are the same. Then they drank it anyway. “Eh! Baine Red?” My uncle exclaimed, pointing to the shelf behind the uninterested bartender. Huddled closely in a three by three formation sat a group of 500ml Johnnie Walker Red Label bottles. Sure, it was not Black Label, but it was more than they were expecting this
So it was with a beer in mind that we pulled off the desolate highway and into the gravel driveway of a roadside bar. far out of town. He ordered a bottle and some glasses to be taken to the verandah where the air was fresher and the lights less harsh. At eighteen, I was about to have my “first” drink. I say “first” because I had already been drinking (whisky when I could) for at least a year before that, but this would be my first drink in the (neon) light of truth. I watched my
uncle pour his brother a drink and then offer his sister some, which she declined, then pour himself a glass and set the bottle down. “Umm.. Uncle, may I have some whisky?” I asked, nudging my empty glass forward. There was a pause and then my uncles laughed and laughed and laughed. In my memory a firm hand attached to a face of bemusement gripped my shoulder. He held me at a distance with a big smile and told me this was not quite my level. At eighteen, I realised that for many people, whisky is not just something to get you drunk. It comes with connotations of age, class, masculinity and accomplishment. When my uncles shared a glass of whisky, it was as part of a journey they had been on together since before I was born, a journey I may not have understood enough yet to partake. My “first” drink was going to be a beer.
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WINE PICKS
A LITTLE SOMETHING FOR EVERYONE Holidays can mean that you’ve got to cater for a lot of palettes. Well, we’ve picked some white and red wines that have a range of flavour and price points for you to choose from this Easter! JP CHENET CABERNET SYRAH COUNTRY: FRANCE PRICE: 35,000 UGX Available from: 6 Green Bottles at the Lawns Restaurant Nose: Aromas of cherry, black currant, a touch of licorice and peppery notes Palate: Perfect balance with intense fruitiness and has a silky structure Food Pairing: Sliced Beef and Peppers dish would be a perfect combination. It can also be enjoyed with cheese. Serve at 18 degrees Celsius KWV MENTORS SHIRAZ COUNTRY: SOUTH AFRICA PRICE: 165,000 UGX Available from: 6 Green Bottles at The Lawns Restaurant Nose: This expressive full bodied shiraz displays prunes, cardamon, leather and tabacco leaf aromas with subtle hints of cloves and white pepper Palate: The purity of the fruit on the palate is complemented by fleshy tannins that deliver a spicy and savoury finish Food Pairing: Roast lamb, char-grilled beef fillet or any other richly flavoured meat dishes LABORIE CHARDONNAY COUNTRY: SOUTH AFRICA PRICE: 50,000 UGX Available from: 6 Green Bottles at The Lawns Restaurant Nose: Elegant aromas of litchi, lemon and lime complemented by raw almonds and zesty citrus undertones Palate: Fresh and delicate with a creamy texture and a vibrant, lenghthy finish Food Pairing: Chicken, Pork, Pasta in creamy sauce or enjoyed on its own CONSTANTIA GLEN SAUVIGNON BLANC 2015 COUNTRY: SOUTH AFRICA PRICE: 95,000 UGX Available from: 6 Green Bottles at The Lawns Restaurant Nose: Initial aromas of passionfruit, peach and gooseberries peel away to expose a complex, layered veil with tropical hints of nectarine, kumquat and kiwi Palate: Has a complex bouquet that is rich, creamy texture and perfectly balanced minerality resulting in a mouthfull that demands more Food Pairing: Thai green curry with coconut milk and fresh green coriander, seafood paella on a bed of saffron ROBERTSON CHAPEL RED Country: South Africa Price: 30,000 ugx Available from: Karuka Agencies Ltd. Kisimenti Nose: The nose shows aromas of ripe red berries and cherries. Palate: A fruity soft dry red, with smooth round berry flavours and a herbaceous brambly character Food Pairing: This wine will complement beef medalions, barbecue ribs or and autum vegetable stew. Serve between 8 - 10°C ROBERTSON CHAPEL WHITE Country: South Africa Price: 30,000 ugx Available from: Karuka Agencies Ltd. Kisimenti Nose: The aromatic light wine has hints of melon and tropical fruit on the nose. Palate: A youthful fragrantly refreshing dry blend, with tropical fruit salad flavours that linger to a crisp clean finish Food Pairing: This wine will complement fresh fruit, roast chicken, seafood, pizza, veal and curry. Serve between 8 - 10°C
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BRISK Restaurant | Cafe | Bar | Lounge
OPEN 24HRS EVERY DAY Plot 6, Wampeo Avenue, Kololo
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www.briskrestaurant.com
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OUR FAVOURITE RESTAURANTS
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Big Mikes
Cafe Mocca
Chapter One
Fang Fang
Acacia Avenue, Kololo Continental, Bar 256 705 360 001 Big Mikes is a great cocktail bar located in Kololo, choose from more than 70 international cocktails and a good selection of bar food. and enjoy a night out.
Barra Ave, Opp Victoria University Café, Continental 256778177176 With a new exciting experience of a coffee shop with a mix of simplicities of affordable pricing and fresh pastries.
4 Upper Kololo Terrace, Kololo Continental, African 256 414 550 500 Chapter One Restaurant in Kampala offers great continental and African food in an ambient surrounding at Protea Hotel at the centre of Kololo.
1 Colville Street, Nakasero Chinese, Pan Asian 256 312 260 681 Fang Fang is one of the most established Chinese restaurants in Kampala. Get a taste of authentic Chinese/ Asian food in a classic dining setting.
Biryani House
Cafe Ceylon
Coffee At Last
Gatto Matto
Acacia Avenue, Kololo Indian 256 758 935 839 Indeed the house of Hyderabadi Biryani – find this integral part of Indian cuisine and popular around the world for its spices and flavours at Biryani House.
Naguru Drive, Naguru Multi Cuisine 256 792 223 344 A restaurant and café that serves a unique fusion of gourmet food, an artistic setting and a great atmosphere at the edge of Naguru.
Mobutu Road, Makindye Café 256 704 263 333 Set in a cosy location, we serve good food, great lasagna and the best pizza you can imagine right in the heart of Makindye on Mobutu Road.
Plot 2, Bandali Rose, Bugolobi Multi Cuisine 256 750 424 344 Come for cocktail with friends, for a sneaky glass of wine after work or a romantic dinner in a relaxed outdoor setting or indoor exclusive club area.
Brisk
Café Javas
Design Agenda
Gekko Lounge
Plot 6 wampewo Avenue, Kololo Multi Cuisine, Bar 256 787 016 690 Brisk Brings together a café, lounge and a bar all in one place. Enjoy a coffee in the afternoon and dinner as the sun sets over Kololo.
Multiple branches Café, Continental 256 392 177 284 Committed to great food and service you will get your money’s worth at Café Javas, a full-service, quickcasual, coffee-themed restaurant chain with something for everyone.
Parliament Avenue, Nakasero Multi Cuisine 256 700 134 002 Design Agenda is a fantastic restaurant to dine at if you like artistic decor and great service. Design Agenda’s popular meals include their grill/muchomo.
15 Plot Mackinnon Road,Nakasero Bar +256 794 689789 With the crazy traffic jam in this city of Kampala, Gekko provides an escape for you to wind down as you wait for the traffic to tone down.
Brood
Café Pap
Element Fresh
Good African Coffee
Multiple branches Café, Bakery 256 792 516 266 Get delicious freshly baked bread products to take home, or enjoy a cup of coffee and a sandwich served with a smile in any of the many Broood locations.
Multiple branches Continental, Café 256 705 830 580 Café Pap has multiple branches making it a convenient place for you to grab a quick coffee and breakfast, come back for a light lunch and then once more after work.
Garden City Mall,Yusuf Lule Road International Pan Asian 256 784 388 230 Stuck in traffic on the way home? This is the ideal place to get authentic Chinese food and herbal tea as you escape the hustle and bustle on the streets of Kampala
Multiple branches Café 256 712 412 127 Good African Coffee is the perfect place to enjoy a meal and a wonderful home-grown cup of coffee. With their own coffee brand.
Caffe Roma
Endiro Coffee
T.G.I.D.
689 Tank Hill Road, Muyenga Italian 256 777 812 017 A family friendly Italian-owned café with authentic delicious Italian dishes such as pastas and pizzas. Great cocktails in a casual dining setting on Tankhill Road in Muyenga.
Plot 23B Cooper Road, Kisementi Café, Continental 256 312 515 322 A hidden spot behind the trees in Kisimenti offering a wide café menu alongside their locally sourced coffee all in the spirit of “Brewing a better world”.
Wampeo Avenue, Kololo Indian 256 312 225 555 The Great Indian Dhaba serves traditional Punjabi Dhaba food, South Indian, and Indian classic street foods in a unique setting with a large garden.
Café Mamba
Cayenne
Etnico Café
Holy Crêpe
Akii Bua Road, Nakasero Continental 256 793 000 001 Café Mamba is a petite Italian and continental eatery that sits around a swimming pool and bar of the Urban by CityBlue hotel in Nakasero.
Old Kira Road, Bukoto Bar, International 256 792 200 555 Cayenne Restaurant and Lounge offers a variety of cuisines ranging from Italian and Indian to Continental. The dining setting transpires to a fullfledged bar at night.
Garden City Mall, CBD Café, Multi Cuisine 256 771 934 038 Take a break from work and soak in the rich culture that has been brought to Uganda from all over the world through Etnico Café’s international inspired menu.
The Seventeen Apartments, Kololo American, Crepes 256 754 843 576 Holy Crêpe is Uganda’s first crêperie specializing in a variety of sweet and savory crêpes paired with delicious fresh juice blends located on top of Kololo Hill.
Bushpig Plot 31 Acacia Avenue, Kololo Bar, Continental 256 772 285 234 Meet people from all over the world over a crafted cocktail or a bite to eat at Bushpig restaurant in connection to Bushpig backpackers. Play with the larger-than-life Jenga installation!
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OUR FAVOURITE RESTAURANTS
Inspire Africa Coffee
Kabira Country Club
Little Donkey
Kafu Road Nakasero Café, Continental 256 782 929 096 This is more than a café, it’s a movement to encourage Ugandans to drink more coffee with a genuine passion for the beauty of the brew.
63 Old Kira Road, Bukoto Multi Cuisine 256 312 227 226 A full-service restaurant, offering elegantmulti-cuisine dishes in a relaxed atmosphere.
Plot 5554 , Kisugu Rd, Namuwongo Mexican 256 414 692 827 Known to be the best tasting social enterprise in Uganda, serving reasonably priced Mexican food and great cocktails in an energetic setting.
Plot 15 Ngabo Road, Kololo Bar, Casual Dining 256 785 206 417 One of the latest popular spots for an after-work session. Located in Kololo it’s a great spot for a mid-week hangout or a Saturday party.
Jacaranda
Kardamom & Koffee
Mediterraneo
Piato
Victoria Mall, Entebbe International, Continental 256 417 219 800
Acacia Avenue, Kololo Italian, Continental 256 414 500 533
Named after a tree, the menu branches out in a mix of continental and international food, all provided in a modern setting at the Best Western Hotel.
Plot 4, K.A.R. Road, Kololo Café 256 755 166 744 Kardamom & Koffee is a boutique café and bookstore all in one. The perfect place to go for a cup of coffee with a friend or read a good book.
An authentic Italian restaurant with one of the finest menus in town, a lovely décor and a cozy romantic atmosphere on Acacia Avenue in Kololo.
20 Lumumba Avenue, Nakasero Continental, International 256 31 251 6388 With a wide range of continental dishes as well as bar and conference facilities, Piato is a perfect setting for eating out or hosting an event.
Jamaican Jerky
Khana Khazana
Miss Café
Pizza Hut
Kyaliwajjala and Bunga Multi Cuisine, Jamaican 256 775 999 009 First Jamaican restaurant in Kampala stated by a Jamaican, menu offers everything from traditional jerk pork to honey barbecue Jamaican chicken wings.
Kololo and Muyenga Indian 256 752 224 000 Khana Khazana will ensure you excellent service and a menu with over 140 dishes to choose from. Choose between the Kololo and the Muyenga location.
Boulevard(Room G04) Kampala Road Café 256702359002 Miss Café is a place perfect for coffee, delicious tasty meals and awesome drinks all at affordable prices. Conveniently located on Kampala Road.
Multiple branches Pizza, Fast Food 256 800273030 Known all over the world, Pizza Hut is making a mark in Uganda with their excellent pizza, great service and strategic locations in Bugolobi, Kisimenti and Entebbe.
Java House
KFC
Mythos Tavern
Pizza Connection
Multiple branches Café, Continental 256 753 919 049 Java House gives you a modern diner setting, great pastries and a wide variety of coffees, alongside a broad menu of continental dishes and local cuisine.
Multiple branches Fast Food 256 774 624 921 KFC is the world’s largest quick-service chicken restaurant franchise serving their famous secret recipe of fried chicken. Enjoy everything from a one piecer to a bucket!
Plot 18 Impala Road, Kololo Mediterranean, Greek 256 790 916 183 Mythos Greek Taverna and Lounge offers Greek and Mediterranean cuisines alongside scintillating cocktails. Enjoy your dining experience in a modern yet authentic atmosphere.
Garden City Mall, CBD Pizza, Burgers 256 772 220 068 Located at Garden City Mall, Pizza Connection is a hidden pearl and perfect spot to bring your friends for pizza. Don’t miss their famous matoke pizza!
JazzVille
La Patisserie
Nawab Bistro
Prunes
7026 Bandali Rise Continental, Bar 256777999887 JazzVille has one of the fastest growing genres of music in Uganda, not forgetting the authentic served food as you relax to a soothing flow of Jazz.
Acacia Mall, Kisimenti Café 256 794 571827 Treat your soul to a delightful blend of light aromas and rich tastes. Enjoy a hot espresso with a freshly baked slice of black forest or a croissant as you tear apart the day’s newspaper.
Acacia Mall, Kisimenti Indian 256 706 171 711 Nawab Asian Bistro offers a great selection of fine Pan-Asian cuisine in a classic restaurant setting and with a fantastic view over Kololo and Kampala.
Wampeo Avenu, Kololo Continental, Café 256 772 712 002 Prunes is a concept store and eatery offering homemade healthy salads, breakfasts, lunches and more. Be sure to check out the farmers market every Saturday!
Just Kicking
Le Chateau
Olives
Riders Lounge
Bukoto Street, Kamwokya Bar, Continental 256 414 530 661 A friendly sports bar with a variety of ice-cold international, local brewed beers and spirits and freshly prepared meals located close to Kisimenti.
Quality Hill Boutique Mall, Gaba Road Fine Dinning, Continental 256 791 819 483 Well established in the restaurant scene since 1995, with its recent revamp the ambiance and cuisine has reached a new level.
Naguru Hill, Naguru Italian, Fusion 256 702 611 883 Olives has wood-fired pizza, a special play area for the kids and a fusion menu with a great wine selection. A perfect place to enjoy a family night out.
Kololo, Bugolobi Continental, Bar 256 392 000 701 An executive bar, restaurant and lounge situated in Kololo providing high-end service, food, drinks and a great party atmosphere for the nightowls.
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Otter’s Bar
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Ruby’s
Taste Budz
The Embers
The Seven Seas
Near Kadic Hospital Bukoto Continental, Café 256 701 606 276 Looking to have a nice relaxed meal or catch up with friends? Ruby's is a must try with its wide menu and amazing combo offers.
Multiple Brunches Pizza, Fastfoods +256712188833 Looking for a quick bite to go? Tasty Budz has an extensive menu featuring delicious pizzas and a variety of burgers.
7th, Industrial Area Bar, Tapas +256782460326 Surrounded by a warehousing space, sample a selection of cocktails including classic martinis alongside mouthwatering tapas and snacks.
Ternan Avenue, Nakasero Fine Dining 256 414 420 000 Seven Seas at the Sheraton Hotel offers seafood with an Asian or Continental touch in an exclusive fine dining setting at the heart of Kampala.
Sky Lounge
The Alchemist
The Explorer
Yasigi Beer Garden
Plot 11 Cooper Road International, Lounge 256 758 111 132 Sky lounge is conveniently located in the heart of Kampala’s restaurant and lounge scene Kisementi. Enjoy a nice breeze alongside you’re meal on the rooftop.
Plot 31A Bandali Rose, Bugolobi Continental 256 777 194 006 The Alchemist is a new edition to Bugolobi’s restaurant and bar scene. Enjoy their unique atmosphere and sample their inspired cocktails.
Serena Hotel, CBD Italian 256 414 309 000 This spot offers an offbeat tribute to Africa’s early explorers. Enjoy authentic Italian food in a setting inspired by a jungle-engulfed ruined city.
40A Windsor Crescent Road, Kololo Bar, Continental 256 414 661 110 The Malian goddess of beer, dance, and masks welcomes you to discover the world of micro-brewed beer at the first beer garden in Kampala.
Tamarai
The Bistro
The Lawns
Yujo Izakaya
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Plot 14 Lower Kololo Terrace, Kololo Thai, Pan-Asian 256 755 794 958 Tamarai is a Pan-Asian restaurant, tea bar and lounge with an authentic ambience for a unique dining experience right in the center of Kololo.
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15 Cooper Road, Kisimenti Continental 256 757 247 876 The Bistro offers a wide menu of tapas, steak, curries and a great weekend brunch menu in a modern and industrial inspired setting.
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3A, Lower Kololo Terrace, Kololo International, Tapas 256 414 250 337 Visit The Lawns for a cocktail and some tapas with al fresco dining in the garden or indulge in the unique menu of delicious game meat.
15% off of African Roast Chicken
Buy one take one! House Coffee every Monday
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36 Kyadondo Road, Nakasero Japanese, Sushi 256 776 975 719 Yujo Izakaya has a rich variety of Japanese signature dishes served by experienced and well-trained chefs. Their teppanyaki is a must try.