Yummy Uganda Vol 4: Cafe Culture

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Vol 2.03 | March 2017

CAFE CULTURE CAFE CULTURE What does Cafe Culture mean in Kampala?

BAKED IN BUGOLOBI We sample the tasty BBROOD menu and bring you a dispatch.

SWEET DEAL! Enjoy our special reader offer on coffee!

YUMMY

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EDITORIAL

HAVE A CUPPA Café culture has swept Kampala of its feet the last few years. New cafés pop up to right and left, as Kampalans embrace the yummy pastries and handcrafted cappuccinos with open arms.

Whether you go there for dates or business meetings, family gettogethers or birthday celebrations, café culture is undoubtedly here to stay. And let's face it, whatever your take on coffee and pastries, you are bound to spend a significant amount of time at a café. So in this month’s issue, we are paying tribute to this thriving and vibrant culture in Kampala.

Anybody who knows me knows that I am not in my right mind without my cup of coffee in the morning.

In Sweden, where I grew up, coffee is not just a drink, it’s a lifestyle so deeply rooted that we even have a specific name for our daily coffee breaks: “Fika”.

“Fika” refers to a break from work (or life) over a cup of coffee and a pastry, which workplaces allow their employees to take twice a day: once at nine am, and then at four pm.

Often, employers will provide both coffee and pastries for “Fika”, either because they want their staff to clear their minds and be more productive, or because they are too scared to mess around with this sacred ritual.

Either way, as the coffee break culture has spread and taken over the world, Uganda is clearly not one to miss out.

Although coffee is my poison, I do have a bit of a sweet tooth as well.

There is just something about the smell of a freshly baked croissant in the morning or the satisfaction of treating yourself to a fluffy macaron or a chocolate cake at the end of an especially rough week. It delights me to no end to see more and more establishments in and around Kampala speaking to my inner sinner and allowing me that freshly brewed cuppa with a fresh croissant.

In this issue of Yummy, Charlotte Beauvoisin gives us an exclusive

interview with the owner and very own pastry chef of Cafesserie, Mr. Isaac Shpak. Who knew that making those wonderful pastries comes down to details such as using specially filtered water to get the perfect pastry? We certainly didn’t. Read on to page 10 to learn some more.

Alongside the art of pastries, we also have a feature about Great Lakes Coffee by our writer Malcolm Bigyemano on page 20. Have you noticed that some of the best cafés in town carry their own coffee blends? Well, Yummy writer Malcolm Bigyemano took a trip down to Great Lakes Coffee. Here, clients are encouraged to devise their own unique blends to strengthen the café identity, which is how come you’ve been seeing those unique coffee blends on café shelves.

Finally, columnist Lindsey Kukunda preaches to the choir (read: me) and

talks about which addictions are worth giving up and which are worth keeping on page 9.

So get on it, grab your Yummy Magazine, order that fresh baristamade coffee, indulge in a sweet pastry (yes you deserve it) and enjoy this month's read!

Love

Iliana Björling General Manager

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MARCH 2017

CONTENTS

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7 NEW RESTAURANTS

PASTRY KING

Every month we bring you the newest additions to Kampala's culinary scene!

Exclusive interview with Chef Isaac Shpak of Caffeserie

9 COFFEE AND CIGARETTES Lindsey Kukunda no longer smokes her cigarettes, but her coffee drinking habits have become more sophisticated.

12 BREAKING BREAD Anna Kakuba takes a trip down to sample the baked deliciousness at the Bbrood

20 BLACK GOLD IN OUR BACKYARD Great Lakes Coffee's have opened The Roastery and are bringing premium coffee straight to your cup

22 SPLASH OF COLOR Have a cup of coffee with some macarons and discover the story behind this airy dessert

26 KAMPALA CAFE CULTURE Columnist Malcolm Bigyemano reflects on the evolution of cafe

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culture in our city

COFFEE ON US

27 COFFEE DRINKS We bring you a few coffee inspires drinks you can try out from

Two for one deals on coffee starting March 14th. Read more about it here!

home!

YUMMY Vol. 3 · March 2017 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Iliana Björling EDITOR Wanjiku Mungai DESIGN Rachel Mwangi SALES, MARKETING & OPERATIONS Allan Kwitonda, Michelle Slater CONTRIBUTING EDITORS Katy Fentress, Soni Adriance 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

/eatoutuganda

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@eatoutug

@eatoutuganda

Khana Khazana SERVING AUTHENTIC NORTH INDIAN CUISINE SINCE 1997 Plot â„– 20 Acacia Avenue, Kololo, P.O.Box 21528, Kampala Tel: +0414 233049/347346

NEW RESTAURANTS

COFFEE LOVE Have a cup of black gold at Inspire Coffee Inspire Africa Coffee on Kafu Road 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, this is the perfect place to go when you want to enjoy a Ugandan made cup of coffee alongside a quick lunch or dinner.

JERK CHICKEN Jamaican Jerky brings Jamaica to Kampala We have embraced the music, now it’s time to embrace the food. Jamaican Jerky is the first Jamaican restaurant in Kampala, with one branch in Kyaliwajjala and another in Bunga. Started by a Jamaican, the menu offers everything from the traditional jerk pork to honey barbecue Jamaican chicken wings.

THREE IN-ONE New Brisk Restaurant at Wampeo Avenue in Kololo Brisk Restaurant brings together a café, a lounge and a bar all in one place.

Come for a coffee in the afternoon, followed with dinner as the sun sets over the fine setting before finishing off with cocktails throughout the night.

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NEWS & EVENTS

#INTIMANIA17 BULAGO Experiences that create memories and touch your soul The Pearl Guide is back with yet another niche experience, this time at Bulago Island together with the illustrious One Minute South over Easter weekend. Look forward to a 2 day celebration of urban music, food, drink and island life. Tickets include three meals, boat to and from the island, tent and camping equipment, as well as access to the pool, the beach, volleyball and much more.

Date: 14-15th April 2017 Time: Take-off from Beach House, Ggaba, 2pm 14th Ticket price: 350 000UGX (more info at www.thepearlguide.co.ug) Location: Bulago Island, Victoria Lake

ESPRESSO BEER When a freshly made espresso and a stout have a baby…

IRISH GALA Put on your gown and your dancing shoes for St. Patrick’s!

The Irish Society in Uganda brings you their annual Irish Ball to celebrate St Patrick’s Day. Get ready for a four-course meal, entertainment straight from Ireland and an open bar at this event, to be held at Speke Resort in Munyonyo. Get your tickets at The Bistro in Kisimenti before its too late!

Date: 18th March Time: 6pm -2am Tickets: 280 000UGX Location: Speke Resort Munyonyo

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… you get the Hitachino Espresso Stout, to be found at the newly opened LIttle Kolbe Japanese Grocery. Using an Imperial Stout as a base (typically loved by the Russian emperor), the Espresso Stout is brewed with wellroasted espresso beans to give it a rich taste of coffee flavour. Find the Espresso Stout along with 15 other craft beers at this Japanese grocery in Nakasero.

Date: March onwards Price range: 8 000-22 000UGX Location: Little Kolbe Japanese Grocery, next to Yujo Restaurant, 36 Kyadondo, Nakasero.

LIFE WITH LINDSEY YUMMY

BREAKING HABITS No longer a smoker, Lindsey Kukunda looks back with nostalgia at the morning ritual of cigarettes and instant coffee that made mundane mornings a little more bearable.

There are two categories of people in this world: those that learn from their own mistakes and those that learn from the mistakes of other people. It would appear that I was born into the second of these categories. I say born because I would like to put the blame precisely on fate’s shoulders and not in anyway on my self. I have spent my life happily wasting years by learning things that have already been written by wiser people, the hard way.

From personal experience, smoking did to me everything the research said it would: it stained my teeth, made me cough and utterly decimated my ability to run and climb hills. Yet to this day, I still consider it the most delicious accompaniment to a cup of coffee that I have ever experienced.

For seven years my mornings revolved around that first cup of coffee and corresponding cigarette.

The mundane rituals that begin the day: crawling out of bed, leaving it unmade, showering, dressing, all these were made bearable by the

promise of the sweet hits to come: that first dose of caffeine and nicotine of the day.

What impatience as I waited for the water to boil; what pleasure as I stirred the sugar into the mixture of water and coffee granules;what joy as I got the lighter and cigarette ready. Then the climax: the first sip, a long drag from the cigarette, a deep breath.

Less pleasurable was the aftertaste, an odor which could only be banished by chewing gum and brushing my teeth. Non-smokers would grimace or cover their noses around me which took some of the joy out of the business. Very little of the joy though.

I have to admit that I used to be one of those coffee drinkers without standards. Diligent with my laziness, the only thing I consumed was instant coffee. The fancy stuff involved mastering unnatural machinery and thereafter adding this machinery to the pile of dishes waiting in the sink to be washed. No, this chain smoker

What impatience as I waited for the water to boil; what pleasure as I stirred the sugar into the mixture of water and coffee granules. didn’t have the time to brew coffee six times a day and then wash whatever instruments cooked it, let alone carry them to work. So I stocked up on the instant coffee.

I timed my C’s to last the exact

same amount of time because I’m OCD like that. I would start off with a sip of coffee, take a drag of the cigarette, smack my lips and repeat.

Finally, as I got to my last puff, I would toss away the cigarette and extinguish it at the same time that I gulped back the last of my instant coffee before venturing forth to work.

And then I quit smoking. The first months that followed were horrific, made even worse by following the advice of an ignorant person who told me to quit caffeine at the same time (I urge you to avoid this folly for I suspect caffeine would have made it much easier).

I quit cigarettes for good but soon took up caffeine again, this time, much less diligent with the laziness.

These days, I enjoy an Espresso or a Cappuccino and I even have not one, but TWO mocha machines! Granted, they’re old and banged up but they do their job. In the end, while I may have closed the door on cigarettes, I kept a window wide open for coffee.

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CHEF PROFILE

CAFE KING The multitalented owner of Cafesserie, Isaac Shpak, wears many hats: pastry chef, coffee expert, Italian and French cuisine expert and successful businessman across three continents, as Yummy Writer Charlotte Beauvoisin discovers.

If you’re a fan of authentic European food, you’re likely to have sampled the fabulous pastries at Cafesserie, a brasserie-style Italian-French restaurant and bakery whose open-air dining area is reminiscent of a French street café. Cafesserie is run by Head Chef and Founder Isaac Shpak.

In his hometown of Tel Aviv, Chef Isaac trained to be a pastry chef and later an expert coffee roaster and blender, under the guidance of a head of speciality coffee in Europe.

“I learned all about Italian food at Joya (a play of words on the Italian word “Joy”), one of the best Italian restaurants in Israel.”

Isaac then honed his skills at Tel Aviv’s Arcaffe, a company that now has 80 branches across Israel. At the café’s coffee school, he would give lectures about coffee to chefs and baristas. His next stop was London, where he ran a coffee shop for nine years before he was approached to sell it to Nero Coffee, UK’s largest chain of coffee shops.

From London, Chef Isaac was invited to open a cafe in Nairobi.

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It was here that the ArtCaffe phenomenon started. Chef Isaac sold his shares in ArtCaffe in 2010 and launched the first Cafesserie Valentine’s day 2015.

In our Skype interview with Chef Isaac, he walked us through the process through which he sources the ingredients for the Cafesserie menu.

“We import French butter to make our pastries and whipping cream from Denmark. Our coffee is sourced from across East Africa, and we import oranges from South Africa and Egypt.”

This approach reflects his philosophy that the best end products can only be produced using the best ingredients, a commitment that stretches all the way to the water used to make pastries, which Chef Isaac tells us, goes through “a very expensive water filtration system”.

In his two years running Cafesserie in Kampala, Chef Isaac has found pastries to be very popular with Kampalans and has even made a few surprising discoveries. “When I brought European-style baking to Kampala, I didn’t know if Ugandans

would like sourdough, but they love it!” Chef Isaac goes on to explain that the old fashioned recipe used to leaven Sourdough is considered to be the best. Despite its dark grain and slightly bitter flavour, Chef Isaac is proud to inform us that “Ugandans even like rye bread."

According to Chef Isaac, the clientele at Cafesserie is on an ordinary day made up of about 60% Ugandans with the remaining 40% a mix of expats and tourists. Popular pastry choices include the plain croissant, followed by the chocolate croissant. “We recently introduced a new pastry,” he tells us: “a Nutella one, which is moving nicely. We also make savoury pastries, like chicken and mincemeat, which are very popular and a cheese pastry.”

For Cafesserie, Chef Isaac hires at least one new person every month.

The process is straightforward: people interested in working there only have to leave their CV in the office at the cafe. Prior experience is not necessary, as Chef Isaac trains his hires from scratch in his kitchen.

This approach reflects his philosophy that the best end products can only be produced using the best ingredients.

To aspiring pastry chefs, Chef Isaac’s advice is: “It is a good life but it is a demanding job and you must love it. If you don’t love it, it shows!

My advice is that you work in the best places that you can, regardless of their location or the salary. Work for the best bakeries to learn the best skills.”

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RESTAURANT REVIEW

TEXT ANNA KAKUBA

BBROOD AND BUTTER Anna Kakuba visits the BBROOD bakery and delights in their pastries and their meatball sandwich served in their freshly baked bread.

Once upon a time, in a not so distant past, certain Kampala bakers presented their customers with a crescent shaped baked dough thing which they decided to baptise a croissant. It tasted nothing at all like its French namesake but still got priced in the same way anything with a fancy foreign name gets priced in our city. A few years later, Bbrood showed up and decided to show Kampalans what a croissant really is.

Despite reports of a shaky economy and constant alerts from market analysts to stay frugal and save our hard earned cash, Ugandan café culture remains stubbornly on the rise. Kampala is hardly new to café culture: for decades coffee shops strewn around the city have provided customers with almost identical teas, coffees and pastries, all at very similar same prices. Traditionally, coffee shops would be considered on the basis of location and, to some extent, quality of service. Over the last few years, however, higher end coffee shops have begun to mushroom in and around the city, raising the standards of what residents can expect.

As Kampala witnesses the rise of a youthful population happy to transition from the tea drinking of

The rosemary in the bun somehow managed to shine through the flavour profile of the fillings and complimented the mixture of herbs in the sauce. their parents to the frothy cappuccino sipping of their peers, Ugandan entrepreneurs have sat up and taken note. Coffee shop menus today contain a dizzying number of coffee and pastry options, catering even for the health conscious with their multigrain breads and low-calorie options.

BBROOD, a high end bakery with roots in the Netherlands, moved

into the Ugandan market five years ago and today has three branches in Kampala and one in Entebbe.

The chain filled a gaping hole in the local market for quality sourdough bread and affordable pastries. The consistency in quality across their different branches worldwide attests to their often repeated mantra that all their bakers are trained in Amsterdam before being allowed to set foot in a bakery back home.

On a recent visit to the Village Mall, Bugolobi branch, I had the chance to sample a few items from BBROOD. I decided to dive right in and ordered a meatball sandwich in a Turkish bun.

The succulent balls of minced beef sat comfortably nuzzled in in a bed of tomato sauce and were slathered in molten Gouda cheese. The rosemary in the bun somehow managed to shine through the flavour profile of the fillings and complimented the mixture of herbs in the sauce. The cabbage might have worked better as a side dish but its texture added a delightful crunch to an otherwise soft combination of foods.

As I was not fully satiated, I also ordered two pastries: a simple butter croissant and a pain au chocolat. The croissant was small when compared to your average Kampala fare; gone

were the large, airy and essentially substanceless raised dough balls I had been weaned on, here instead a pastry so flaky and buttery it was impossible not to lick my lips after every bite. The warm pain au chocolat was soft and moist, sinful chocolate trickling down its sides. I couldn’t resist dunking it in the caffelatte that sat before me, allowing the hot liquid to melt the chocolate innards as they briefly met the surface of my tongue.

Teas, coffees and the seasonal juice at Bbrood cost between UGX 7000 and UGX 9000. The sandwiches range from UGX 10,000 to UGX 15,000 while the sourdough breads cost between UGX10,000 and UGX15,000 and the pastries range from UGX 4000 to UGX 9000. As you can imagine, these attractive prices, aside the high quality products and great service, is why Bbrood has quickly become a market leader, especially amongst Kampala clientele who are intent on getting value for money.

The cafe has a beautiful interior bursting with colour cast in soft lighting, making it the ideal spot for a lazy weekend afternoon reading a book, or an after work escape.

Personally, I do not intend to keep this visit as a one time experience.

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JUST FOR FOODIES Enjoy special offers, VIP invitations to the yummiest events and incredible discounts at the best restaurants in Kampala!

Sign up today at eatout.ug/yummycard Terms Apply. See site for details.

YUMMY SPECIALS

FRESHLY BREWED You walk into a cafe and are immediately transported into a heavenly universe: the smell of roasted coffee and freshly baked bread in the air. Starting from the 14th of March onwards, you can enjoy this experience with a little bit extra. We've partnered with select coffee houses in Kampala to bring you a special two-for-one deal on any coffee you get.

Follow us on social media to learn more and read on to find out where you can claim this offer! /eatoutuganda

@eatoutug

@eatoutuganda

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YUMMY

Café Mocca

Café Pap

Café Mocca is a new exciting experience coffee shop. Described as a mix of simplicities, from the affordable pricing, to the fresh pastries, the ambiance and finally our homebrewed coffee. We are a walking process in the making, so come on in and try us out.

At Cafe Pap you can grab a quick coffee, return at noon for a light lunch and then again after work with your friends to enjoy a fresh Cappuccino with a pastry. You’re also bound to fall in love with our outside sitting area with comfortable wooden seats.

Location for offer: Barre Ave, opposite Victoria University eatout.ug/kampala/cafe-mocca

Locations for offer: Café Pap Garden City and Café Pap Shell Ntinda eatout.ug/kampala/cafe-pap-shell-ntinda

Ethnico Café

Good African Coffee

Uganda is known to be among the most culturally and ethnically diverse countries in the world. With that came the birth of Etnico Café. At Etnico we aim to bring inclusivity to diversity, and we want you to soak in the rich culture that has been brought to Uganda from all over the world.

Good African Coffee is the perfect place to enjoy a meal and a wonderful home-grown cup of coffee. With their own coffee brand, Good African brings you a great tasting, single origin coffee that empowers thousands of African farmers and their communities through trade.

Location for offer: Etnico Café main entrance Garden City Mall eatout.ug/kampala/etnico-cafe

Location for offer: All three branches eatout.ug/kampala/good-african-coffee

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YUMMY

La Patisserie

Prunes

Treat your soul and arouse your senses 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. With our locally sourced produce right, you can be sure that you will taste something authentic.

Prunes is a concept store and eatery designed by DGT Architects in Paris. It offers home-made healthy sandwiches, salads, breakfast and dinner and a weekend brunch. Enjoy a cup of the best quality of house coffee blend roasted to perfection with our specialty sweets and bread!

Location for offer: La Patisserie, Acacia Mall eatout.ug/kampala/la-patisserie-1

Locations: Prunes Express Bugolobi and Prunes CafĂŠ in Kololo. eatout.ug/kampala/prunes-coffee-shop

The Bistro Located in the heart of Kisementi, The Bistro offers a menu with a wide variety of items including tapas, burgers and wraps as well as a selection of coffee, pastries and desserts. Meet up with friends for dinner and drinks after work or why not an afternoon coffee?

Location for offer: The Bistro, Kisimenti eatout.ug/kampala/the-bistro-restaurant

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YUMMY

WIN WITH OUR COFFEE QUIZ Take this quiz to find out which caffeinated drink best suits your lifestyle!

Write to iliana@eatout.ug, tell us whether your coffee personality is an actual match, and you could win vouchers from one of the featured cafes in our two-for-one offer.

ARE YOU A MORNING PERSON OR NIGHT PERSON?

Morning

WHAT DO YOU DO WHEN YOU WAKE UP?

Social media

Exercise

Night

IT’S THURSDAY AND THERE’S A BIG PARTY. EVERYONE IS GOING DO YOU:

Stay in

Go to party

YOU BROKE UP WITH YOUR SIGNIFICANT OTHER. WHO DO YOU CALL?

A BIG TEAM PROJECT CAME INTO YOUR INBOX AT 3PM DO YOU:

Best friend

Family

Start immediately

Wait and brief team tomorrow

Wine tasting

Picnic in the forest

Mocha

Chai

Black Coffee

Espresso

Cappuccino

Latte

You enjoy the comfort of family and your relationships

You’re straightforward and live a minimalistic lifestyle

You are a natural born leader with a get-it-done attitude

You’re a sophisticated and sociable individual

You’re laid back and don’t over analyze situations

You’re sweet just like your drink, very 18.upbeat and cheerful

DO YOU SPEND YOUR SATURDAY AT A WINE TASTING OR PICNIC IN THE FOREST?

YUMMY

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PRODUCER TO CUP

TEXT MALCOLM BIGYEMANO IMAGES TWENY BENJY

FARM TO CUP Yummy visits The Roastery to learn more about how one of the region’s largest and oldest coffee growers is bringing the experience of premium roasted coffee to your cup.

We have all heard the story before: developing countries produce premium raw materials to sell off to more developed countries.

Afterwards, these raw materials are processed, packaged and sold back to their initial sources at exorbitant prices. Despite being one of the world’s largest coffee growing countries, Uganda’s local consumption of what we produce is barely in the first percentile. We spoke to Andreas Nicolaides of Great Lakes Coffee (GLC) about growing and selling coffee in Uganda.

Though it has been in operation in Uganda since 1999, Green Lakes Coffee was started in 1927 by Andreas’ grandfather, in the DRC. “We’re a green coffee business,” explains Andreas, referring to the name of the company. However, this is not a nod to GLC’s environmental considerations, of which they have many, but rather in reference to their final product: green coffee.

Over the last 90 years, their business has been primarily concerned with the growing of red coffee cherries: fermenting them, drying them, and skinning them to leave the green beans which are packed into standard 60kg sacks and shipped off to roasters abroad. These foreign roasters then turn these green

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beans into the dark (and very pricey) brown beans we know. However, GLC recently sought to change this.

Seated in a well lit room with chic, rustic furniture, we find ourselves surrounded by a myriad of beautifully packaged paper bags. This is The Roastery. Proudly gesturing to the space in which we sit, Andreas explains what led to the birth of the Roastery, five years ago. “We noticed a rise in people trying to open up coffee shops, and we realised we could become a centre of excellence and allow people to create their own identity. The Roastery is a cafe of cafes, the face of an operation that provides Kampala’s top cafes with roasting services in addition to tailor-made, branded blends and syrups, crockery, coffee equipment and coffee accessories. Additionally, they run barista training programs for said cafes.

All this is a huge step up in requirements from the all too pervasive instant coffee. Does that not make it an impediment to people brewing coffee themselves? Andreas explains that having a professional coffee experience in a cafe is meant to encourage people to try brewing out on a smaller scale for themselves at home. The difference is often in the flavours enhanced or killed by the

roast.

“The quality [of coffee on the local consumer market] has been poor, so coffee brands have to do a very dark roast”, which tends to mask and make uniform the substandard taste of the various untraceable types of coffee. The dark roast makes the coffee more bitter than it needs to be, necessitating the use of excessive milk and sugar. With better quality green coffee, one only needs a medium roast in order to preserve the flavour.

Of course, after the first sip of aromatic, flavour-packed coffee it is hard to go back to instant coffee, even at home. With that in mind, Great Lakes Coffee prepares a house blend for their clients to use in-house and a souvenir blend that customers can take home from the cafe.

“What makes a cafe, a cafe?”

Andreas often asks his clients, “A cafe is an identity, it’s a place of culture... an attitude... an atmosphere.” Andreas believes that the cafe’s environment and baristas play a big role in how consumers experience coffee through preparation, creative presentation as well as their personalities. “There are cafes people go to just for the barista,” Andreas tells us. By partnering with various cafes through The Roastery, Great Lakes Coffee is

Seated in a well lit room with chic, rustic furniture, we find ourselves surrounded by a myriad of beautifully packaged paper bags.

This is The Roastery. able to bring high quality coffee to different consumers through many different atmospheres and attitudes.

Through The Roastery, Great Lakes Coffee has found a way to close the circle that connects the farm to our cups. Though it still relies overwhelmingly on its export market; Great Lakes Coffee is expanding the Ugandan market one delicious cup at a time.

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FEATURE

TEXT YUMMY STAFF

MAD FOR MACARONS We take a trip down history lane to learn more about how these colorful desserts, yet another sweet item that goes perfectly with your cup!

The Macaron, not to be confused with the Macroon, is a heavily debated piece of confectionary goodness.

Known mainly as a French pastry, there is controversy and debate over its origins. The Bible of French cuisine, Larousse Gastronomique, pegs the birth of the macaron at a convent near Comery, yet the Italians have a different story.

When Catherine de Medici of Italy married Henry II of France in 1533, she of course brought her own pastry chefs from the motherland. It is said that the Macaron was introduced to France this way. There is even a connection to the French revolution:

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two nuns seeking asylum, famously called the “Macaron sisters”, sold the delicacy on the streets of Nancy to pay for their room and board.

It was not until the 1830s that macarons started to be served two by two with the addition of jams, liqueurs, and spices. Pierre Desfontaines of the French patisserie Laduree has sometimes been credited with its creation in the early part of the 20th Century, but another baker, Claude Gerbet, also calims to have invented it.

History aside, most sweet tooths out there can agree there are a few things that taste better with a

There are few things that taste better with a deliciously dark roasted espresso or cappuccino, than a macaron”

deliciously dark roasted espresso or Capuccino, than a Macaron. The ‘modern macaron’ is composed of two almost meringue discs filled with a layer of buttercream, jam, or ganache filling.

To bake a macaron is an elaborate undertaking, requiring a great amount of time and patience if they are to come out just right. At the end of the day, one may argue the delight of biting into the airy, fluffy dessert makes up for the trials of making it from scratch. Or better yet, walk into a patisserie and get one ready made.

YUMMY

Consider the Macaroon: Often confused for her more colorful almond sister, the macaroon is a dessert of her own. Though both of them begin the same way- with whisking sugar and egg whites until peaks start to form, the macaroon (double "o") is made of coconut flour, whereas the single "o" macaron is made of almost flour. If you didn't know, now you do!

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YUMMY RECIPE

CHOCOLATE MOUSSE If you're a baking beginner, this chocolate mousse recipe might be something you'd like to try out.

None of the hassle, with all of the sweetness. Do let us know if you decide to try it out!

INGREDIENTS: 2 eggs 100 g sugar 200 g chocolate whipped cream

METHOD Set a water bath to boil; in the meantime, separate the egg yolks from the whites. Mix the egg yolks and the sugar in a bowl over the water bath.

Whisk the mixture until it starts to form peaks then remove from the water bath.

While the mixture is still hot, add the chocolate, then leave it to cool.

Once it has cooled, fold in the whipped cream and serve in glasses. Move the glasses into the refrigerator for at least 3 hours.

Enjoy!

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YUMMY

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ABOUT TOWN

TEXT MALCOLM BIGYEMANO

CAFE CULTURE Ugandans have a fraught relationship with coffee, but is it necessarily the same relationship they have with cafes?

The word cafe originates from the French word café meaning coffee, or coffee house. Cafes are meeting points for coffee lovers and those looking for a relaxed, casual atmosphere. There isn’t much of a coffee drinking culture in Uganda yet you’ll still find us visiting cafes. Here are the four scenarios in which you’ll catch a Ugandan sitting in a cafe probably drinking anything but coffee.

Nom Nom Nom: In Kampala, it seems that many cafes’ claim to fame is not their coffee, but their food. This could either be a dessert they do really well, a well-stuffed sandwich, or a breakfast deal so big that you can skip lunch and evening tea once you’ve had it. Ask where one can get the best red velvet cake in town and you will almost certainly be pointed in the direction of several cafes. Asking about the best mocha in town, however, yields scarcely any

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results. A conversation to be had another day is why Ugandans, despite being one of the world’s biggest producers of coffee, are not too crazy about drinking it. The fact is: coffee doesn’t seem to be what draws many Ugandans to cafes.

Expat Spot: “Ugandans don’t drink coffee, we drink tea,” is the comment we often hear. This commitment to tea is so serious that the five major meals in Uganda could be said to be breakfast, break tea, lunch, evening tea and supper. Of course people can, and do, drink both tea and coffee, but in many ways coffee carries the perception of being a foreign luxury.

Coupled with the high prices of good coffee and the fact that most cafes and restaurants depend on expatriates for business, this leads to the current situation in which cafes are regarded by the vast majority of Ugandans as being “for bazungu.”

thus refers not to the actual activity, but is a metaphor for “hanging out.”

[Most] Ugandans who talk about “grabbing coffee” usually drink tea/soda/ water instead.

A Place To Grab Coffee: When you meet that friend from university whom you only ever see on Facebook, you may suggest “grabbing coffee” to catch up on the very things you already know from Facebook.

However, studies (which I cannot cite because they do not exist) show that 86.1% of Ugandans who talk about “grabbing coffee” usually drink tea/ soda/water instead. “Grabbing coffee”

Office Space: Many people today work nowhere in particular. This does not mean that they do not work, but that their office is wherever their laptop is, and a very popular place for laptops to be is cafes. Coffee, snacks and (sort of) free Wi-Fi make cafes an ideal working space, which is really all we ever want from our offices (apart from a printer and scanner). "Rent" is paid for in cups of coffee and when one has been doing it for a while, they know how many cups per day they can have in order to break even.

That being said, even if coffee drinking is not your reason for going to a cafe, one can still appreciate the aroma of freshly brewed coffee, the warmth and casual nature of the space, and of course, the sort of free Wi-Fi. What does a cafe mean to you?

COCKTAILS

COFFEE WITH A KICK Give your coffee an extra kick with one of these cocktail recipes MUDSLIDE

IRISH COFFEE

ESPRESSO MARTINI

B52 OR BIFI

30 ml Vodka 30 ml Kahlua 30ml Baileys Irish Cream 30 ml milk or cream

2/3 cups strong coffee 2 tablespoons Irish Whiskey 1 teaspoon brown sugar whipped cream

45 ml of coffee liqueur 30 ml vodka 30 ml freshly brewed espresso

30 ml Kahlua 30 ml Baileys Irish Cream 30 ml Grand Marnier

Method This is both a drink and dessert. Pour all of the ingredients with ice into a blender and blend until smooth.

Pour the mudslide into a martini or hurricane glass. If desired, drizzle with chocolate syrup.

Method This hot, creamy, classic Irish coffee will warm you to the bone. Mix the coffee, whiskey and sugar and pour into a cup or glass. Top with whipped cream

Method What do you get when you mix vodka and and espresso? One hell of a cocktail! Pour all of the ingredients into a shaker and fill with ice. Shake vigorously and strain into a chilled Martini glass

Method The B52 cocktail is a layered shot composed of a coffee liqueur, an Irish cream and a triple sec. Gently pour over the coffee liqueur into your shot glass, float the Irish cream and then the Grand Marnier on top.

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WINE PICKS

SWEET TREAT Pair these wines with your dessert as the perfect ending to your meal. Or better yet, simply substite your dessert for a sweet, chilled glass of these wine picks.

DURBANVILLE HILLS CHARDONNAY COUNTRY: SOUTH AFRICA PRICE: 56,900 UGX Available from: Uganda Wines and Spirits (Acacia Ave & 6th Street) Nose: Aromas of Zesty Citrus and butterscotch with hints of dried apricot Palate: An elegant and well balanced wine, which fills the mouth with sweet fruit; leading to a fresh finish. To be served chilled.

Food pairing: Soft cheeses, such as a mild Cheddar, Provolone or Gruyere, Pastries such as the Cheese Danish, fresh fruit such as mango, pineapple and honeydew.

NEDERBURG SPECIAL LATE HARVEST COUNTRY: SOUTH AFRICA PRICE: 45,900 UGX Available from: Uganda Wines and Spirits (Acacia Ave & 6th Street) Remarks: This wine was showcased during NRW 2016 at The Lawns as Nederburg’s 'Signature Dessert - Wine Pairing' Nose: A slightly honey character with rich aromas of dried fruit Palate: Lovely sweet palate, with pineapple, apricot and raisin flavours and fresh acidity.

Food pairing: Baked Puddings, Chocolate Brownies, Creams, Custards and Apple Pie

QUEREU CARMÉNERE COUNTRY: CHILE PRICE: 33,900 UGX Available from: Uganda Wines and Spirits (Acacia Ave & 6th Street) Remarks: The Carménère grape is a versatile grape wine originally planted in the Médoc region of Bordeaux, France.

Nose: Aromas of black fruits with chocolate hints.

Palate: Medium-bodied with soft tannins and a long finish.

Food pairing: Cheese, Dark Chocolate and Brownies

NICOLAS RED COUNTRY: U.S PRICE: 95,000 UGX Available from: African Wine Traders Remarks: A Rhone style blend, this wine has an intense ruby red colour.

Nose: Bright red fruit flavours of cherry, raspberry, dried herbs and black pepper.

Palate: Soft and rich with lingering sensation of aniseed and fynbos.

Best served: 16-18°C and will benefit from decanting in the first 3-5years.

TIMOTHY WHITE COUNTRY: SOUTH AFRICA PRICE: 95,000 UGX Available from: African Wine Traders Remarks: A blend of Chenin Blanc 33%/ Semillon 33% /Sauv Blanc 25%/ Viognier 9 %. The wine has a pale lime colour.

Nose: a fruit forward nose of green apples, pear and apricot with hint of straw and ginger.

Palate: Full and rich with a mineral core and refreshing finish.

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OUR FAVOURITE RESTAURANTS

Big Mikes

Café Javas

Design Agenda

T.G.I.D.

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.

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.

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.

Biryani House

Café Pap

Endiro Coffee

Holy Crêpe

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.

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.

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”.

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.

Brood

Caffe Roma

Etnico Café

Jacaranda

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.

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.

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.

Victoria Mall, Entebbe International, Continental 256 417 219 800 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.

Bushpig

Cayenne

Fang Fang

Java House

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!

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.

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.

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.

Café Mamba

Chapter One

Gatto Matto

Just Kicking

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.

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.

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.

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.

Cafe Ceylon

Coffee At Last

Good African Coffee

Kabira Country Club

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.

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.

63 Old Kira Road, Bukoto Multi Cuisine 256 312 227 226 A full-service restaurant, offering elegantmulti-cuisine dishes in a relaxed atmosphere.

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Kardamom & Koffee

Mediterraneo

Pizza Hut

The Bistro

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.

Acacia Avenue, Kololo Italian, Continental 256 414 500 533 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.

Multiple branches Pizza, Fast Food 256 776 220 022 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.

15 Cooper Road, Kisimenti Continental 256 757 247 876 The Bistro offers a wide menu of tapas, steak, burgers, curries and a great weekend brunch menu in a modern and industrial inspired setting.

Khana Khazana

Mythos Tavern

Pizza Connection

The Explorer

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.

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!

Serena Hotel, CBD Italian 256 414 309 000 The relaxed ‘Explorer’ restaurant offers a uniquely offbeat tribute to Africa’s early explorers. Enjoy authentic Italian food in a setting inspired by a jungle-engulfed ruined city.

KFC

Nawab Bistro

Prunes

The Lawns

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!

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!

3A, Lower Kololo Terrace, Kololo International, Tapas 256 414 250 337 Visit The Lawns in Kololo for a cocktail and some tapas with al fresco dining in the garden or indulge in the unique menu of delicious game meat at the restaurant.

La Patisserie

Olives

Riders Lounge

The Seven Seas

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.

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.

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.

Little Donkey

Otter’s Bar

Tamarai

Yasigi Beer Garden

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.

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.

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.

Mantra Restaurant

Piato

The Alchemist

Yujo Izakaya

8 Kintu Road, Nakasero Indian 256 414 342 810 Mantra is an uptown Indian restaurant that strives to provide an unforgettable dining experience in Kampala.

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.

Plot 31A Bandali Rose, Bugolobi Continental 256 777 194 006 The Alchemist is a new edition to Bugolobi’s restaurant and bar scene.

Enjoy this unique alchemy-themed bar and eatery with a passion for crafted cocktails.

36 Kyadondo Road, Nakasero Japanese, Sushi 256 776 975 719 Yujo Izakaya has a smattering rich variety of Japanese signature dishes served at the hands of experienced and well-trained chefs. Don’t miss their teppanyaki experience.

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