Yummy UG Vol 02: Happy Holidays

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Vol 0.2 | December 2016

HAPPY HOLIDAYS COCKTAILS GALORE Get the inside scoop on how Cocktail Week went down

XMAS RECIPES 3 delicious Xmas recipes to whip up this holiday season

SAUTI SOL Africa’s hottest band serve us festive cocktails 1.

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EDITORIAL

’TIS THE SEASON Yummy Kampala is back! This time we’re talking about all things Christmas and giving you some great recipes (both food and drink) and reviews to look forward to.

The festive season is finally here!

No matter if you love or hate the Christmas extravaganza there is no denying that December is the perfect month to spend time with your loved ones, eat until you burst and have a drink or two, all in the spirit of Christmas.

One of the things I love about Christmas in Uganda is that the whole month of December is filled with events designed to mesmerise our taste buds and inner social butterfly: dinners, wine tastings, cocktail tours, and pool parties. The only thing holding us back is perhaps the struggle of choosing between events or, in my case, the voice telling me I should go to the gym rather than for that extra cocktail.

In our second issue of Yummy Magazine we are indulging in

Christmas with cocktails and all that comes with it. For those of you who are not planning to get stuck in your own kitchen over Christmas, Anna Kakuba’s review of the Christmas menu at The Bistro on page 12 will help you sort out that Christmas dinner plan! For those of you who don’t mind spending some extra time in the kitchen over Christmas should definitely check out our yummy Christmas recipes on page 16. Even though I’m personally reluctant to spend hour after hour in the kitchen over Christmas, I do have to say that there is something special about seeing long-lost relatives talk, laugh and cook together. Take the opportunity to show off some new cooking skills with the mouthwatering apple and thyme roasted chicken this year.

While you wait for the chicken to get juicy in the oven, kick back and get to know Matteo, the Italian head chef at Mediteraneo on page 10.

Read all about how he discovered his passion for food in the rough outskirts of Milan and how he hitchhiked around Europe for three years before he ended up joining a prestigious catering school and started his career as a professional chef. When the food coma has settled, it is time to get that sparkle on for New Years. For some reason, New Years Eve tends to be a hit-or-miss kind of deal. Friends start WhatsApp groups in early December and you try to decide if it should be a family affair or if you should just go all in, put on that sparkly outfit and turn up. Well, no matter what you end up doing for New Years, I can tell you that the cocktail recipes on page

28, courtesy of The Mist Garden Bar, Serena Hotel, will give you that extra sparkle to start 2017.

Happy festive season and see you in 2017 dear foodies!

Cheers,

Iliana Björling General Manager

Win! Sauti Sol have given Yummy a signed copy of their Live and Die in Afrika album! Check our interview on page 24!

Win the album by writing me (iliana@eatout.ug) with your comments and suggestions on Yummy Magazine.

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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.

DECEMBER 2016

CONTENTS

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3 WIN!

YUMMY CHRISTMAS

Win a signed copy of Sauti Sol’s Live and Die in Afrika album by writing in with what you think of Yummy Magazine!

One of the best parts of Christmas has to be the food. We share three easy-to-make Christmas recipes with you this holiday season.

7 NEWS & EVENTS Every month we bring you news and the best upcoming events in Kampala’s food scene

10 GLOBE TROTTER We sit down with head chef of Mediteranneo Matteo Siliberi to talk about his career as a chef and his love for travel

12 XMAS FEAST Anna Kakuba visits The Bistro and gets a sneak peak of their Christmas menu!

14 FARM TO COCKTAIL We visit Yujo Izakaya and learn abiut Japaense cocktail making and ethical farming in Kampala.

21 STRIKE A POSE Lindsey Kukunda visits Design Agenda to ’Pose 4 a Cause’ and

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ends up enjoying a delicious meal and cocktail.

SHAKEN OR STIRRED?

28 COCKTAIL HEAVEN Serena Hotel has shared three of their holiday Christmas

We put one of Africa’s biggest pop bands- Sauti Solbehind the bar to whip us their signature cocktails.

cocktail recipes exclusively with Yummy readers!

YUMMY Vol. 2 · December 2016 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Iliana Björling EDITOR Soni Adriance DESIGN Rachel Mwangi SALES, MARKETING & OPERATIONS Allan Kwitonda, Anne Kisang, Daniel Muthiani, Devna Vadgama, Fred Mwithiga, Fridah Gumba, Gilbert Chege, Joy Wairimu, Michelle Slater, Seina Naimasiah, Winnie Wangui CONTRIBUTING EDITORS Wanjiku Mungai CONTRIBUTORS Anna Kakuba, Lindsey Kukunda, Malcolm Bigyemano PHOTOGRAPHY Tweny Benjy IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 256 774 100 629 EMAIL info@yummyug

/eatoutuganda

@eatoutug

@eatoutuganda

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NEW RESTAURANTS

WORLD CLASS A modern oasis putting Victoria Mall on the map Located at Victoria Mall, Entebbe, you will find the newly built Best Western Hotel and the beautiful pearl, Jacaranda Restaurant. Named after a tree with vibrant trumpet flowers, the interiors of the restaurant provide a fusion of a fine dining and garden feel. The continental menu branches out in a mix of international, local and Asian cuisine.

LET’S PLAY Bushpig Backpackers is more than just a hip backpacker hostel Bushpig on Acacia Avenue in Kololo has made a name for itself by being the perfect spot to meet people from all over the world. With a great selection of unique “out of the box” cocktails, a classic bar menu and a dedicated corner with giant Jenga, you’re sure to find something to enjoy and do when you visit.

THE ALCHEMIST A fresh addition to the Bugolobi restaurant and bar scene Enjoy this unique alchemy-themed bar and eatery with a passion for crafted cocktails on Bandali Rose in Bugolobi. With the cocktail bar right at the centre you can sit back and watch the bartenders show off their mixology skills while you place your order from their continental menu.

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NEWS & EVENTS

IT’S A PARTY

WHISKY CLUB

Ring in the New Year in style

Satisfy your whisky cravings

Don’t miss out on a stunning firework show at Serena Hotel over New Years Eve! Choose between a variation of dining and entertainment options at The Mist Gardens, The Explorer or The Pearl Restaurant. Get more details about the celebrations by calling +256 41 4309000.

Date: 31st December Time: 8PM till late Price: Varies depending on package Location: Serena Hotel, CBD

The newly opened bar and eatery The Alchemist has launched their Whiskey Club Wednesdays dubbed #SingletonWednesdays. The concept is simple, buy a bottle of Singleton at the favourable price of 220,000UGX, the first ten orders get a complementary mixed grill platter for 4. It’s a done deal.

Date: Every Wednesday Entrance Fee: Free Location: The Alchemist, Bugolobi

WINTER WONDERLAND Get ready to experience winter in Uganda Talent Africa and Castle Lite presents a ‘Winter Wonderland’ themed party on December 22nd at The Square in Industrial area. Be ready for ice-cold beer, winter decorations and a line-up of performances from East Africa’s legendary group Swahili Nation alongside UG talent such as Navio, Lilian Mbabazi, Keko and APass.

Date: 22 Dec 2016 Time: 8PM – 4AM Entrance Fee: 25,000UGX Location: The Square, Industrial Area

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SOCIAL SCENE

COCKTAILS GALORE The excitement for the 2016 edition of Kampala Cocktail Week was palpable throughout the pre-party. Hosted at one of the newer spots in town, The Busphig, no one knew what to expect from their cocktail menu that night. However, the event did not disappoint as the cocktails were incredible and the turn-up was real.

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Cazzuola’s ability to bring people together served Matteo early on in life, when he made his first batch after joining the army

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CHEF PROFILE

TEXT MALCOLM BIGYEMANO PHOTOS TWENY BENJY

GLOBE TROTTER We sat down with Mediterraneo’s head chef Matteo Siliberi to talk about his career as a chef, his love for travel and the power of a pork and cabbage broth.

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emember the “What Does It Look Like I Do For A Living” challenge where people posted selfies to Twitter outside their workplace and/ or in uniform? If you came across Matteo Siliberi’s selfie, you probably wouldn’t peg him as the Head Chef of one of Kampala’s most prestigious Italian restaurants. Matteo is stocky with a bristly short haircut and tattoos that peak out of the rolled up sleeves of his chef’s uniform: running from his forearms to his fingers. Soft spoken, but candid; he takes his time to choose the right words, not because he might say the wrong thing, but probably because he would rather be having this conversation in Italian. He spoke to us about his life and journey as a chef and global nomad.

Matteo’s story begins in Northern Italy where he grew up between a seaside home with his grandmother and a rough housing estate in Milan with his mother. “People would say ‘Ah, this area is dangerous, it is dangerous’, but you grew up there so for you it is (not)...” he remembers.

Though the city is best known for saffron infused risotto, the dish that seems to best capture growing up in Milan is a specialty known as Cazzuola, a stew made from slowcooked pork cuts and celery cabbage.

“Milano, the North of Italy is cold, so we need a dish with a lot of calories, you know when it’s cold food gives you a lot of energy.” It seems to also have brought people together as he speaks of learning how to make it from being invited to neighbours’

houses and observing how they made it, eventually developing his own formula. However, Italian cuisine is very diverse and many of the country’s cities have a unique cooking style and dishes that seem alien to outsiders, “Not all the Italians know [Cazzuola], [it] is typical in Milan."

Cazzuola’s ability to bring people together served Matteo early on in life, when he made his first batch after joining the army as a trainee pilot in his teenage years. Far from home, he made an acquaintance from Milano who actually knew what Cazzuola was and got not only the warmth of calories, but also the warmth of friendship and fond memories. Two years into his five-year program, Matteo dropped out for financial reasons and took his first trip out of Italy with a friend. He caught the travel bug and for three years hitchhiked around Europe with his dog. His mother, noting his love for travel and knack for cooking, encouraged him to join Scuola Albergheria; the prestigious catering school offered training in everything from French to Economics. Matteo enrolled for five years and this time he finished.

Twenty years after finishing his formal training, Matteo has worked with luminary Michelin star chefs from Alain du Casse to Paul Bocuse.

His cooking career has seen him work everywhere from Australia to North America, South America, France, Thailand, South America, Tanzania, Namibia and Botswana; you name it. “You should not spend more

than one year in the same place,” he says, insisting that travelling is an education in itself for up-andcoming chefs. In Uganda, he first worked at the Sheraton Kampala Hotel, helping launch the Seven Seas Restaurant, before moving to Kololo’s Mediterraneo restaurant.

When I asked him how long he has been in Uganda, he said it has been five years. “Because when I reach in this country I feel something like, er…” he paused thoughtfully for a second, “like freedom”.

I was curious. Having travelled so widely, and for so long, picking up so many influences, has he established a distinct identity in the kitchen and on the plate? "There are many people that come here [Mediterraneo] just for eating my seafood, because they know that they can only eat my seafood here, in this way.” As a

landlocked country, Uganda presents challenges in accessing fresh seafood as most of it has to be imported.

However, there are some local fish species which he has incorporated into his cooking such as Tilapia, whose texture is similar to the gilthead bream, better known as Orata in Italy.

“I think now, I put my root in Uganda” Matteo says, with only the slightest hint of longing for the road in his eyes. He explains that travel is important when one is younger, but as one gets older, the desire to stay put grows. It is possible that Matteo intends for his education in some of the best restaurants around the world to manifest in something permanent.

But then again, maybe the freedom he found in Uganda is what he had been searching for in his travels all along.

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RESTAURANT REVIEW

PHOTOS TWENY BENJY

XMAS FEAST Anna Kakuba visits The Bistro for a sneak peak of their upcoming Christmas menu and enjoys a leisurely meal paired with delicious wine.

C

hristmas means a lot of things to me: it’s a time to stock up on Christmas movies that always have a miracle theme like nothing else happens during this time of the year, it’s a time when relatives and friends return home for the holidays, bringing with them new clothes, new accents and a reason to add “tour guide” to my CV because suddenly, it seems, the city has ‘changed so much!’ What I always look forward to most is the food because for some reason, the best food is always served on Christmas.

In the spirit of the season, I sat down to sample a meal at The Bistro, a multi cuisine restaurant right in the middle of Kisementi that is open for breakfast, lunch and dinner.

The restaurant is located amid a spacious patio surrounded by green leafy vegetation that provides some privacy for those who would prefer to sit outside. Inside, soft strands of music play in a dimly lit lounge with a Parisienne vibe offering seating options ranging from dining tables set with fine linen to cushy sofas where guests can recline after a heavy meal .

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Along the walls are large chalkboards upon which inspiring quotes are written in attractive calligraphy. The staff are warm and hospitable and the pleasant owner Jasjit Mangat (JJ) plays host to guests who are welcomed into their doors. JJ’s dream, as I soon came to learn, was to open up a bistro where people from all walks of life could have a meal or a drink and feel at home. In the spirit of inclusivity, this holiday season, The Bistro will have a Christmas roast of various meats with chocolate mousse for dessert from December 18th to December 25th for Ugshs 45,000 per person.

I got the chance to have a sneak peak of the menu and indulged in a plate of roast turkey and potato croquettes paired with a glass of chardonnay from KWV wines. The turkey was succulent and paired beautifully with the mix of gravy and cranberry sauce, creating the perfect balance of savoury and sweet. The slow cooked turkey had been marinated in garlic, olive oil, rosemary, lemon juice, salt and black pepper before being cut carefully into oval boneless chops with tender

The slow cooked turkey had been marinated in garlic, olive oil, rosemary, lemon juice, salt and black pepper before being cut carefully into oval boneless chops with tender flesh on the inside and a moist, crispy brown skin on the edges.

flesh on the inside and a moist, crispy brown skin on the edges. The potato croquettes were coated with garlic, served with a delicious gravy and a dash of sweet chilli. The plate was garnished with a pumpkin roll filled with green peas and carrots which gave the meal a pop of colour. The chardonnay was a perfect pair for this turkey roast. Its fruitiness and creamy finish wonderfully complemented the garlic in the turkey.

The chocolate mousse dessert was definitely the icing on the cake. It was near impossible to remember good table manners and resist the urge to lick all the chocolate off the spoon after having the rich and slightly dense dessert Its ingredients included: authentic Belgian chocolate, a cream topping and a cherry to garnish.

With Christmas around the corner, turkey prices steadily rising and recycled ideas for the holidays, dine out with a loved one or family member and sit back in the cosy sofas at The Bistro with a glass of wine in hand. I’m sure that will be my plan: a good meal, love, soft music and a chilled bottle of chardonnay.

YUMMY

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Yujo Izakaya Restaurant

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PRODUCER TO PLATE

TEXT MALCOLM BIGYEMANO PHOTOS TWENY BENJY

FARM TO COCKTAIL We sat down with the proprietor of Kampala’s leading Japanese restaurant to learn about Japanese cocktails, ingredients and the wide-ranging impact of ethical farming.

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omatoes, hibiscus and Ugandan coffee: these are the ingredients that made up the framework of Yujo’s menu for the recently concluded 2nd edition of Kampala Cocktail Week. The ten day event had bars and restaurants develop an exclusive selection of shooters, casual and craft cocktails, the most popular of which would often get added to the menu after the week was over. At Yujo’s the winning cocktails would take their place amid a list of Japanese drinks served all year round.

But what exactly are Japanese drinks?

Well, according to Hanif Rehemtullah, Yujo’s general manager, the best known staples of Japanese alcohol include sake (rice wine), shochu (distilled from barley, sweet potatoes) and ume-shu (plum wine).

These basics, however, gave birth to cocktail spin-offs such as the Bloody Mariko: a tomato based savoury drink infused with shochu to give the old brunch favourite a twist. “We want to do that thing of mixing salty and sweet,” says Hanif, comparing this balance of flavour to Teriyaki chicken, one of the restaurant’s most popular dishes.

Are any of these Japanese alcoholic delicacies made locally?Apparently not. Not only is it difficult to find the optimal conditions to grow the rice for sake (swamp water does not make the ideal rice for it) or ume-shu (plums require extremely cold climates), but it also takes a lifetime to complete

the training required to make either to an acceptable standard. “Japanese like to have everything fresh and done by the original technique. If we start seeing a supplier, locally, who is making something to the right standards and with the same ingredients, we would much rather buy locally, no problem,” Hanif says.

One such supplier is a permaculture farm in Kiyembo, Kayunga district, with about 300 products ranging from fish farming operations, to vegetables, fruit trees and honey products that Hanif has been working with for almost a year. Amongst those products include a variety of tomatoes as well as the hibiscus used in their new cocktails.

“So, it was a bit of a fluke, like this restaurant was,” Hanif explains how he got involved with the local farm, going on to tell us about a friend from Canada who just happened to be in Uganda developing permaculture schemes with various farmers. The “perma” in permaculture refers to the permanence or self-sustainability of the model, while “culture” refers to the agricultural application of this model. Whereas in conventional agriculture one may plant acres of a single crop; permaculture seeks to replicate patterns in nature, so various forms of plant life are planted according to how they can complement and sustain each other.

The aim in mind for permaculture is to enrich rather than exploit the environment and the community that

depends on it.

Permaculture is not necessarily cost efficient; Hanif tells us the yields are lower than for mono crop farming, where less ethical methods are used to maximise output (use of artificial pesticides, fertilisers and automated farming). However, the benefits outweigh the economic cost. Not only does this model ensure the produce is more organic and healthy, it is also more equitable to the farmers involved. “We’re employing more people per acre than a lot of farms would,” Hanif says, adding that “in the future, the target will be to get those farmers higher prices than they regularly get so they can participate in this organic fair trade and [get] fair value.” Unlike most initiatives aimed at helping the community, which play out more like gimmicks, this seems like a sincere effort toward social responsibility.

“Eventually we want to put specific farmers’ names on the menu,” Hanif admits, wanting to bring the farmers closer to the table both literally and figuratively. Hanif tells us of a farmer from Kiyembo whose image he intends to use on the menu, “We would love for her to come and visit and try the Japanese food, we’d love to have more of that energy going here.” Despite having worked with this farm and these holistic principles for almost a year, it has not been made an emphasised part of Yujo’s brand. “But it is important for people to know, especially [given] the fact

Not only does this model ensure the produce is more organic and healthy, it is also more equitable to the farmers involved.

that [in] Uganda, a wide percentage of the people are employed in this sector and making sure that they can grow sustainably is really important for the country’s success,” Hanif says. It is about more than food and beverages; it is about brighter, greener futures.

Sake, shochu and ume-shu may not be in local production any time soon, but that is not all that defines Japanese drinking. Its spirit lives on at Yujo with their application of Japanese principles to Ugandan ingredients, their creation of unique drinking experiences and the lasting impact that they make on the rural economy by sourcing ingredients ethically.

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RECIPES

HAVE A YUMMY CHRISTMAS Looking to go the extra mile in the kitchen this festive season? You’re in luck, on the following pages you’ll find our favourite Christmas recipes. No time to waste, prepare that shopping list and get ready to impress at your upcoming dinner party this festive season!

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ROAST APPLE & SAGE CHICKEN INGREDIENTS 1 whole chicken 3-4 apples 2-3 yellow onions 2-3 tbsp lemon juice 4 tbsp melted butter Dried sage Salt and pepper

METHOD Preheat oven to 220 degrees Celsius. Chop onions and apples into bite sized pieces.

Toss onions and apples with lemon juice, half of the melted butter, sage, salt and pepper.

Rinse chicken thoroughly and pat dry with a paper towel. Rub the remaining butter onto the skin. Stuff as much of the apple mixture into the chicken as possible.

Place in a roasting pan breast up and put in oven. After five minutes turn chicken onto one side and put back in oven. In another 5 minutes, turn chicken onto its other side.

After another 5 minutes, turn chicken breast down and baste with any juices in the pan.

Turn oven down to 175 degrees and cook for 45 minutes to an hour. Take chicken out.

Baste and add remaining apple/onion mixture to the pan. Roast for another 30 minutes, until the internal temperature of the chicken reaches 70 degrees. Let chicken stand for about 10 minutes at room temperature before carving.

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BACON BRUSSEL SPROUTS INGREDIENTS 1/4 kg sliced bacon 1/4 cup butter 2/3 cup pine nuts 1 kg brussels sprouts cored and shredded 3 green onions, minced 1/2 teaspoon seasoning salt pepper to taste

METHOD Place bacon in a large, deep skillet.

Cook over medium-high heat until crisp.

Drain, reserving 2 tablespoons grease, crumble bacon and set aside.

In the same skillet, melt butter with reserved bacon grease over medium heat.

Add pine nuts, and cook, stirring until browned.

Add brussels sprouts and green onions to the pan, season with seasoning salt and pepper.

Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes.

Stir in crumbled bacon just before serving.

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CHRISTMAS FRUIT CAKE INGREDIENTS 225g self raising flour 110g butter 110g sugar 225g mixed dried fruit 1 egg 5 tbsp milk 1 tsp mixed spice (optional)

METHOD Rub the butter into the flour until it looks like fine breadcrumbs, add sugar and dried fruit and mixed spice, if using.

Add egg and milk to make a soft dropping consistency.

Put into lined 2 lb loaf tin or 6� round cake tin.

Sprinkle demerara sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top) and bake for approximately 1 to 1 hour and 25 minutes in a preheated oven at 180 degrees Celsius until a skewer comes out clean.

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www.food.jumia.ug

THE FOOD LIFE

STRIKE A POSE Blogger Lindsey Kukunda heads to Design Agenda with a plan to ‘Pose 4 A Cause’ and ends up going back for delicious food.

When I first heard about Design Agenda, it was on a poster calling for men and women to come and ‘Pose 4 A Cause’. After some research into this project I concluded that the idea was to appear before professional photographers and be a star for 15 minutes. Given that I had put on some weight recently, I had been looking for the perfect excuse to be vain enough to brag about it. Support maternal health while strutting about in a crop top? They got me.

After I had stood akimbo, grinned with the donations poster and spread my legs such that even Jezebel herself must have turned in her grave, I realized that Design Agenda was indeed a restaurant. I sat down and ordered a meal and died with the flavours that flooded my palate. I told my friends to forget about me coming to their seedy joints for the night and

they could find me at Design Agenda, baby.

A few weeks ago, I decided to go back. Unlike the first time, I wasn’t there to strike a pose. There was a welcoming yellow table cloth filled with all kinds of edible items! Being an ardent student of life in all its forms, I ventured forward to study the contents in detail: I saw a fruit basket of bananas, lemon, mango, pineapple, apple and something long and orange that I didn’t understand but was open to interacting with.

I let the table welcome me a bit longer and studied the other contents. There was cereal, grapes, a variety of cakes, a dessert fruit platter, jars of mango and orange juice and finally, milkshakes of the vanilla, chocolate and strawberry variety.

But something told me not to start gobbling there and then. This

The ‘Screaming Multiple Orgasm’ cocktail caught my eye immediately. table was for decoration and I would respect it and myself. One must have standards.

Because I look like a civilized fellow, the waiters wanted to seat me outside. I espied a couch inside small enough just for me and told them they were joking, surely. I took off my shoes (sorry management!), stretched myself out and read a book while they brought the drinks menu.

The ‘Screaming Multiple Orgasm’ cocktail caught my eye immediately.

It had been a while, if you know what I mean. Once my thirst was under control, it was time to eat. You know how waiters tend to elaborate on a menu when you are just waiting for them to finish so you can go ahead and order the chicken?

I ordered the chicken.

When the food came, it was decorated to get me digesting their victuals right quick. I loved every bit of it. The vegetables were delicious, the splash of mustard was a kind gesture, but that chicken… Damn, that chicken. By the time I was done, I wondered if the plate itself were edible.

If you’re one of those people who don’t want your morsels to go to waste, Design Agenda is your place, yo’.

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MAN ABOUT TOWN

LADIES’ DRINK The idea that some drinks appeal more to either men or women is rarely challenged. Malcolm Bigyemano makes that challenge.

We’ve all heard it before: “This drink is for ladies.” This is where I ask my server what they mean. Sometimes it will be a woman who replies, “You know ladies, they like sweet-sweet things,” before sheepishly adding, “But for me I don’t like it, I prefer whiskey.”

At this point, one of my colleagues (let’s call him Japheth), who just a few seconds prior had declared that he really liked his beverage, will quietly set down the curvy cocktail glass with a pineapple slice on the rim. All of this begs the question: what is a “man’s drink”? Two things: rough and conservative.

Rough. At its purest, alcohol is fatal.

Even when distilled a number of times, it is still flammable. Whiskey, one such flammable beverage, is apparently a masculine drink.

Whiskey’s appeal is as much about getting drunk as it is about enduring the slight burn and acrid flavour to the point of enjoying it. The adventure in enduring a momentarily unpleasant experience for an eventual reward is

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To exhaust my car metaphors: if drinks are cars, we are all going to the same place and there is no telling which ride suits you best, if you don’t put them all to test. not enjoyed exclusively by men but ties into traits assumed to come with a third leg: strength and perseverance.

Drinks that dull the sting of alcohol (especially with sweetness) are therefore seen to be reserved for who? Ladies.

Conservative. Cocktails, in general were/are considered feminine drinks.

Men’s drinks were/are limited to beer, wine or any number of unsweetened spirits with some ice. While women can like “masculine” drinks without it being much of a problem, the opposite does not apply. Why? For the same reason a woman wearing trousers, or her hair short, seems less controversial than a man wearing an evening dress with shoulder-length locks. People with social power (in this case, men) are less likely to adapt their practices than have their practices adapted to, so that staying the same eventually becomes a marker of our identity and privilege.

The manly thing to do is to keep it simple. Enjoying one’s drinks neat or pure is seen as more manly than mixing up a storm.

When I asked “Japheth” why a drink being considered a woman’s drink was a problem, he compared it, aptly, to driving a Vitz. The Toyota Vitz, a small, fuel-efficient car with bug-eyes and rounded edges is considered

feminine. Even if the Vitz best suits Japheth’s requirements (size, price, fuel consumption), he may not get it because the connotations behind the car do not align with who he thinks he should be, as opposed to who he is, given the circumstances. Despite this being a car he pays for himself and uses by himself, what other people have said about it is likely to influence his purchasing choices now and in the future.

Like buying a new car, buying a drink at the bar is a choice that you will probably have to pay for, as well as enjoy by yourself. The idea of some drinks being masculine or feminine means they may never be tried by those who do not consider themselves the target, even if they may have enjoyed it. To exhaust my car metaphors: if drinks are cars, we are all going to the same place and there is no telling which ride suits you best, if you don’t put them all to test.

MIXOLOGY

SHAKEN OR STIRRED? The Yummy team decided to get East Africa’s heartthrobs & MTV Award winners Sauti Sol to whip us up a few signature holiday cocktails to share with our readers.

The Yummy team is at the terrace bar of Artcaffe Grand in Nairobi, looking on as each member of Sauti Sol- Africa’s biggest band- takes a turn behind the bar to whip up cocktails made from their favourite ingredient combos. Their banter is hilarious. Maybe one day when I write my memoirs, I’ll repeat the extremely inappropriate joke Chimano cracked that had us all burst into uncontrollable fits of laughter in spite of ourselves.

Maybe I’ll talk about the 2-second grind dance Bien did for me while singing, “she can gerrit,” a line from their smash hit single, “Still The One”.

Better still, I might wax lyrical about how Delvin’s inner LL Cool J seems to pop up when talking to women, a skill honed from engaging with his female fans obsessed with his abs. Or how I’m convinced that Polycarp, the most reserved member of the group, secretly has an Incredible-Hulk-type personality shift when they are just bro-ing out.

The conversation inevitably shifts to Christmas. Bien describes it as a commercially created concept which he

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only celebrates for the family aspect.

Last year, they got all their families together for the first time for a massive feast. Speaking of feast, I can’t help but ask if jogoo la jiji, the rooster Bien is holding on the cover of their latest album, will make it to the new year.

I am informed they have such grand plans for it, with a Twitter account already having been set up. So yes, by the look of things, he has a long and popular life to look forward to. Frankly, I am a little disappointed that they didn’t show up with him for the shoot.

“Jogoo by the bar” would have been a cool shot for social media.

To Live and Die in Afrika made for the perfect culmination of 2015, the year of Sauti Sol. Polycarp states that it shows their growth as artists because they have always been challenging themselves to learn new things.

They took up production for instance because producers never had time for them before. Now, and with the visuals chosen for this album, they are in a position to dictate what pop music should sound like.

The world is for dreamers.

Everything you want is within your power if you just dream and work towards it.

With various nominations and awards in 2015, they firmly believe that thoughts become actions and as Bien puts it, “The world is for dreamers.

Everything you want is within your power if you just dream and work towards it.” Sauti Sol sent signed copies of their album to the White House in 2014, in the hope that US President Barack Obama would listen to it. In their Soma Soma video about 6 years ago, Bien points out that he is actually wearing an Obama t-shirt. Fast forward to earlier in 2015 and they were

dancing with POTUS and the Kenyan president at State House in the viral video that dominated Kenyans social media timelines for some time. They toured, released smash videos in usual fashion, met personalities like Beyonce, Kerry Washington, Bill Gates, Jay Z and more. Sauti Sol came, saw and conquered, and then they made us cocktails!

They all unanimously say that Chimano drinks the most. Even Chimano says that Chimano drinks the most.

The photographer pauses. The waiters mill around. A group of fans walk up to ask for a quick selfie. A song off their new album starts playing and it is fascinating to watch their reaction.

The photographer snaps back into action and gets them to do a brief acapella chorus for the camera. In those few brief moments, they have everyone’s attention. Even those who had been acting like they weren’t impressed by the band being in the restaurant. When it comes to their selection of cocktail ingredients, we realise they speak volumes about each of their unique personalities.

TEXT WENDY WATTA PHOTOGRAPHER KARAN KHALSA STYLIST SUNNY DOLAT MAKE UP SUKI KIBUNGURI

25.

WINE PICKS

Festive Feeling We’ve selected a few wines to get you in the festive spirit. These wines will pair beautifully with your Christrmas dinners.

Paul Cluver Gewurztraminer 2015 South Africa, 80,500UGX Available from: The Pantry, Kisimenti Nose: The nose shows ripe green apple, apple blossom, beeswax and fynbos honey notes.

Palate: Deliciously fresh on the palate with a lovely lime and lemongrass finish.

Food pairing: Spicy food or with any dish containing coconut milk.

Paul Cluver Riesling Dry Encounter 2015 South Africa, 69,000UGX Available from The Pantry, Kisimenti Nose: Surprising combination of rose petal, summer melon and mango.

Palate: Crisp and clean with more palate weight than expected Food pairing: Gorgonzola, sweet potato salad or pan-fried prawns with paprika.

JP Chenet Cabernet-Syrah France, 36,000UGX Available from leading supermarkets Nose: An intense bouquet of cherry & blackcurrant enhanced with a light delicate spicy note.

Palate: With a potent aroma, this is beautifully balanced and nicely structured.

Food Pairing: Goes wonderfully well with red meats and strong cheese.

JP Chenet Colambard-Sauvignon France, 36,000UGX Available from leading supermarkets Nose: A very expressive bouquet highlighting subtle notes of lime fruit.

Palate: Fresh and lively on the palate, a perfect balance of fruit and acidity.

Food Pairing: A pleasant aperitif that goes well with seafood platters.

Hardy’s VR Merlot Australia, 36,900 UGX Available from Uganda Wines and Spirits (Acacia Avenue & Garden City) Nose: Fruit aromas of plum and cherry with subtle vanilla oak Palate: Medium bodied with lingering plum and cherry flavours.

Food pairing: Ideal with roasted chicken, lamb or perhaps some blue cheese

Nederburg Winemasters Reserve Pinotage South Africa, 54,900 UGX Available from Uganda Wines and Spirits (Acacia Avenue & Garden City) Nose: A bounty of plums and prunes with some subtle oak.

Palate: A full mouth-feel with rich fruit flavours and soft tannins Food pairing: Ideal with lamb, pizza, roast duck and with milk chocolate

Prices and availability are indicative and subject to change without notice

27.

The Mist Garden, Serena Hotel

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ADVERTORIAL

COCKTAIL HEAVEN What better way to start the festive season than with an explosion of cocktails? The Mist Garden at Serena Hotel has got you covered this December! With a dedicated team of bartenders and a mixologists trained in Kenya and South Africa, a special menu of out-ofthe-ordinary cocktails has been designed for the festive season and our Yummy readers.

FRUIT SHENZI

PURPLE RAIN

THE NONIMIST

Ingredients: Pims, strawberry, cucumber, orange slices, pineapple cubes, Sprite

Ingredients: Smirnoff Vodka, Malibu, Blue Curacao, Grenadine Syrup

Ingredients: Bacardi, lemon juice, passion juice, orange juice mint leaves, Stoney, green chili

When Christmas doesn’t bring snow and cold weather this is the perfect poolside cocktail for a lazy day with the family. Cut the fruit into cubes, pour some Pims in your cup and top up with Sprite, serve in a highball glass.

Turn your stereo on and play ‘Purple Rain’ by Prince, mix together the ingredients and do a dance move or two. Once mixed, serve this gorgeous purple drink in an elegant martini glass.

Tease your taste buds with a pre dinner chili cocktail this year. This cocktail starts out smooth and fresh and ends with a sting that will wake you up from that Christmas food coma.

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OUR FAVOURITE RESTAURANTS

Big Mikes

Café Javas

Design Agenda

Holy Crêpe

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.

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.

Biryani House

Café Pap

Endiro Coffee

Jacaranda

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”.

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.

Brood

Caffe Roma

Etnico Café

Java House

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.

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.

Bushpig

Cayenne

Fang Fang

Just Kicking

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.

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 alongside freshly prepared meals located close to Kisimenti on Bukoto Street.

Café Mamba

Chapter One

Gatto Matto

Kabira Country Club

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.

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

Cafe Ceylon

Coffee At Last

T.G.I.D.

Kardamom & Koffee

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 Coffee At Last is in a cosy location and serves good food, great lasagna and the best pizza you can imagine right in the heart of Makindye on Mobutu Road.

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.

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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.

Sign up for fantastic discounts and offers at Kampala’s favourite restaurants.

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INDICATES YUMMY CARD HOLDER OFFER

Khana Khazana

ORDER DELIVERY WITH JUMIA FOOD

Mythos Tavern

Pizza Connection

The Bistro

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!

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.

KFC

Nawab Bistro

Prunes

The Explorer

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!

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.

Le Petit Saigon

Olives

Riders Lounge

The Lawns

Zzimwe Road, Muyenga Belgian, Vietnamese 256 702 936 283 Le Petit Saigon offers a mixed Vietnamese and Belgian menu with adventurous options like escargot and frog legs.

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.

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.

Little Donkey

Otter’s Bar

Tamarai

Torino

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.

Plot 9B Park Lane, Kololo Eritrean/Ethiopian, Continental 256 703 173 112 Torino Restaurant is an exquisite bar and restaurant located in Kololo serving authentic Eritrean and Ethiopian food as well as continental dishes.

Mantra Restaurant

Piato

Taste Budz

Yasigi Beer Garden

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 256 776 975 719 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.

Multiple branches Fast Food 256 758 688 833 Grab a pizza, salad and more on-thego at a Taste Budz location. Taste Budz has efficient service and good food at a fair price.

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.

Mediterraneo

Pizza Hut

The Alchemist

Yujo Izakaya

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.

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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Simply email yummycard@eatout.ug to order your Yummy Card today!

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