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February 2017
YUMMY VALENTINE VALENTINE EX-APADES Lindey Kukunda reconnects with an old flame
HOT STUFF We visit KK Foods to learn about chili in Uganda
SEXY FOODS Spice up your love life this valentines day
YUMMY
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EDITORIAL
AN ODE TO LOVE Whether you’re single or happily coupled up this Valentine’s, Yummy Uganda has something for you! Valentine’s is around the corner and we at Yummy would like to take this opportunity to show you some extra love. Valentine’s seems to awaken all kinds of feelings and opinions in people. Some consider it to be a commercial marketing campaign aimed at getting us to buy cheap chocolate and flowers that die before February has ended. Others approach the day with great seriousness and plan for it weeks in advance. Whether Valentine’s Day makes you cringe or if you are a hopeless romantic who loves to indulge in the February cheesiness of love, we’ve got you covered in this month’s Yummy. I personally am a little nostalgic this holiday of love. The first real Valentine’s Day I really celebrated, I was 16 years old and my boyfriend
at the time spoiled me with flowers, heart-shaped chocolate and a white teddy bear. Since then, I have experienced a wide range of Valentine’s celebrations. Two of the more memorable ones include: a singles night out and a romantic dinner at a revolving restaurant overlooking the city. The point is, no matter if you are doing the romantic dinner thing or the singles night out this year, we all have experienced both. In this issue of Yummy Magazine Anna Kakuba gives us a full-fledged review on one of the best restaurants in town, Seven Seas on page 8. One of my favourite reads is Malcolm’s Farm to Plate piece, where he lets us know that chilli is not only red hot, but also a great super food with a
number of health benefits, have a look at it on page 10. I think it’s about time we start showing the UG grown chilli some love and cook with it more often. And perhaps the most exciting news this issue is our latest addition to the contributor’s list: Charlotte Beauvoisin. The foodie, explorer and writer, known for her blog Diary of a Muzungu takes us to Khana Khazana Restaurant and lets us know all about Head Chef Lok Bahadur on page 16, and Chef Lok shares some curiosa on celebrity guests he’s cooked for during his time with Khana Khazana. Finally, not to forget those happy singles out there, for whom I would recommend you go straight to page 22 and explore the list of great excuses to have an extra drink on Valentines.
Whether you’re single or not, whether you love Valentines or not, don’t forget to show some love to friends and family. I’m happily spending Valentines with close friends over a dinner and a bottomless glass of wine this year. Wishing you a great month of love and thank you for showing us love!
Iliana Björling General Manager
Win dinner for two and a bottle of champagne! To celebrate Valentine’s Day we’re giving one lucky reader free dinner and a bottle of champagne to share with your loved one. All you have to do is email iliana@eatout.ug with your thoughts, comments and suggestions for Yummy Uganda.
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FEBRUARY 2017
CONTENTS
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7 NEWS & EVENTS
LITTLE TREASURE
Every month we bring you news and the best upcoming events in Kampala’s food scene
We interview Khana Khazana’s Chef Lok Bahadur, on his journey from Nepal to Kampala.
8 ITALIANO Yummy writer Anna Kakuba samples the food at Seven Seas Restaurant at the Sheraton
12 RED HOT We explore the work of KK foods in bringing chili from earth to table
14 LET’S TALK ABOUT... ..foods that set your palate AND your bedroom on fire... in a good way
18 VALENTINE’S WITH AN EX Lindsey Kukunda encourages you to try out Valentine’s with the ex-flame
21 CHOCOLATE FOR TWO Learn about the science of whether chocolate is good for you or
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not (hint: it is)
VALENTINE’S FEATURE
24 TUESDAY TURN UP Man About Town Malcolm Bigyemano toasts to all the reasons to
Experiment with cocktails, learn more about chocolate and other love foods in our Valentine’s section.
down that glass this 14th
YUMMY Vol. 2 · December 2016 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Iliana Björling EDITOR Wanjiku Mungai DESIGN Rachel Mwangi SALES, MARKETING & OPERATIONS Allan Kwitonda, Daniel Muthiani, Devna Vadgama, Fred Mwithiga, Fridah Gumba, Gilbert Chege, Joy Wairimu, Michelle Slater, Seina Naimasiah, Winnie Wangui CONTRIBUTING EDITORS Katy Fentress CONTRIBUTORS Anna Kakuba, Charlotte Beauvoisin, Lindsey Kukunda, Malcolm Bigyemano, Meera Vadgama PHOTOGRAPHY Tweny Benjy, Reinaut Dujardin IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 256 774 100 629 EMAIL info@yummyug
/eatoutuganda
@eatoutug
@eatoutuganda
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NEW RESTAURANTS
EXTENDED DELUXE Italian and Continental Barfood at the rooftop mall As an extension of Nawab Asian Bistro, Nawab Signature Lounge is the latest member in the Nawab family. This time they offer you a mix of continental bar food and Italian cuisine in an exclusive and modern setting. Located at the rooftop of Acacia Mall it’s a must-visit and perfect for a date night.
MOUTH WATERING Natural meals by a refreshing poolside The Water Restaurant and Bar on Clement Hill Road in Nakasero is a great option for healthy continental and Indian food. With a menu based on natural flavours and minimum additives this is a great place to enjoy a fresh and healthy meal right next to the poolside in the heart of Nakasero.
COFFEE BREAK Perfect family escape with casual dining options Miss CafĂŠ is the perfect getaway when you need a break from the city craziness. This new spot located at Kampala Boulevard Mall on Kampala Road is the latest addition to the casual dining city centre scene. Bring the family and let your kids try their popular babyccino.
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NEWS & EVENTS
READY TO MINGLE? Single and ready to mingle? If you’re not spending Valentines Day 2017 canoodling with a loved one, then this might be just perfect. This February we’re having the best Singles Valentine’s Day at Sky Lounge Rooftop and were going to make sure every glass is filled, every dance floor is packed and no one resigns their night to the sofa. Whether you’re happily single, just dumped or dating long-distance, come join the PARTY!! Date: 14th February Time: 8pm – Late Entrance Fee: 20 000UGX Location: Sky Lounge, Kisimenti
LOVE SCOTCH Let’s celebrate Scotland’s finest export International Scotch Day and Birthday of Alexander Walker (son of Johnnie Walker) 10th of February kick-starts a month long celebration. Look forward to special offers on bottles, tastings and events on a range of Glenkinchie, The Singleton, Lagavuli and more. What are you waiting for? Let’s learn more about scotch.
STREET FEAST
Date: 10th Feb – 10th March Entrance Fee: Free Location: Multiple bars around Kampala
Our food, our culture Celebrate the elaborate culinary history of Uganda by sampling some of the finest delights Ugandan food has to offer. The Kampala street feast is designed as an annual event to bring people together in a celebration that aims at protecting, preserving and promoting Ugandan culture through its local food (recipes). Date: 12th March Entry: Free Location: Bombo Road
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RESTAURANT REVIEW
ITALIAN NIGHT Anna Kakuba samples Italian Night at Seven Seas Restaurant at the Sheraton, and finds it to be the perfect plot for date night this Valentine’s. Valentine’s Day is the perfect excuse for people to go overboard with affectionate gestures towards their significant other. Flowers, expensive dinner dates, cologne, shopping sprees, you name it. Given how often lovers will get carried away when planning for Valentine’s Day, it baffles me that it isn’t a public holiday already. This time around, Valentine’s Day will be a Tuesday- perfect timing to enjoy the Italian Night, a signature event that happens every Tuesday night from 7pm to 11pm at Seven Seas Restaurant at Kampala Sheraton Hotel. I had the chance to be a part of this experience which I believe is the perfect setup for a romantic dinner. The restaurant, which was originally opened to serve its clientele with an assortment of seafood dishes, has an interior akin to the ocean with a sky blue roof and a display of various crustaceans in the middle of the dining area. The indoor lighting is minimal to create a cosy ambience for the guests and the outdoor sitting area is next to a fountain which echoes the theme of the “seven seas and seafood” restaurant. The menu for Italian Night allows guests to order two items from the
pasta category and 2 items from the fish or meat section for the second and third courses respectively. This costs Ushs 85,000 per person but does not include drinks. The wait staff can suggest a variety of Italian wines to be paired with your meal and a glass of wine will set you back Ushs 20,000 only. A large variety of starters is also available to the guests to choose from as they please and includes bruschetta, blue cheese, goat cheese, Gouda and parmesan cheese, salads, grilled courgette, cold cuts, baked carrots, grilled eggplant and butternut squash. The highlight of the starters has got to be the bruschetta. The garlic bread used is toasted and served with a choice of mushroom toppings and goat cheese or tomatoes and eggplant, my personal favorite being the mushrooms with goat cheese. The grilled courgette slices were a little overcooked, unfortunately, and were soggy. The grilled mixed vegetables were fresh and crunchy with just the right amount of salt and black pepper. For the second course, I ordered the Gnocchi All’amatriciana. It took a while for the name to roll off of my tongue but not as much time went into eating it. The Gnocchi is made
For the second course, I ordered the Gnocchi All’amatriciana. It took a while for the name to roll off of my tongue but not as much time went into eating it. from a pasta dough of mashed boiled potatoes, eggs, parmesan cheese and flour. The dough is then rolled out and chopped into much smaller pieces that are then cooked in the All’amatriciana sauce. The sauce consists of stir fried bacon, onions, tomatoes, chilli, salt and pepper with bay leaves to add flavour. The bacon is slowly cooked rendering it from the
fat and leaving it chewy but soft. The sauce is thick and a little spicy with flavour from the bay leaf and could also pair well with garlic bread. I ordered the Pagello-al-forno con Patate for the third course which is baked salmon, tomatoes, crusted potato and olive oil. The salmon is lightly salted and spiced with black pepper and then baked for 20 seconds on either side. The crusted potatoes are slightly mashed and boiled together with tomatoes, spinach and parsley. The salmon was soft but needed a little more salt and pepper for flavour. The crusted potatoes paired well with the salmon because of the flavour from the tomatoes, parsley and black pepper. To top this evening off I had the whisked mascarpone cheese with whipped cream and vanilla. The dessert had a gelatinous consistency and its taste is heavily influenced by the whipped cream and sugar. Like all food with gelatin, it was very filling but also very delicious. In addition to the food, the tranquility of this restaurant makes more than ideal for a romantic meal for two. Why not enjoy this year’s feast of love at the Italian experience at Seven Seas Restaurant?
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CHEF PROFILE
LITTLE TREASURE Yummy Uganda interviewed Khana Khazana’s Head Chef Lok Bahadur to learn about his journey from the world’s highest mountain range to the city of seven hills.
F
orty-eight-year-old Head Chef Lok Bahadur was born in Nepal and lived most of his life in India, until Sarika Kapur, the owner of Khana Khazana and the recently opened Khana the Verandah in Muyenga, sampled his food at one of the Sheraton-owned restaurants in New Delhi. That was 10 years ago and they have been working together ever since. According to Kapur: “Chef Lok is one of several expert chefs at Khana Khazana. Each one excels in a different style, whether it is Punjabi
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or Tandoor (clay oven) style cooking, curries or the griddle. Chef Lok is very good at cooking North Indian flavours, food cooked on the griddle and Mughlai flavours, which are creamy, saffron and tomato-based dishes. Chef Lok’s flavours are consistent and his experience working in large restaurants in New Delhi means he is quick at preparing dishes.” Like many young Nepalese, Chef Lok moved to India in search of opportunity. However, unlike those who learn to cook to make a living, the young Lok had developed a
passion for the trade, an unusual hobby for a young Nepalese boy. He started his cooking career in a small (by New Delhi standards) 100-seater restaurant. During the day he trained at the National Food Institute, working in the restaurant at night. Today, Chef Lok still clearly remembers the first meal he cooked for his first boss: dahl makhani and shahi paneer. Through word-of-mouth recommendations, Chef Lok graduated to work in various kitchens across Delhi. At Dumpukht, at the Maurya Sheraton, he trained in
cooking Kashmiri food, ‘sealed food’, or dum-style food. It was here at Dumpukht that he met Sarika Kapur, who invited him to come and work for her in Kampala at the Khana Khazana restaurant. Opened in 1997, Khana Khazana is a restaurant that prides itself on serving dishes to the exact taste of the customer. ‘Khana’ being Hindi for food and ‘Khazana’ meaning treasure. Chef Lok has helped train the chefs at Khazana the Verandah in Muyenga and worked at the Khana Khazana restaurant in Dar es Salaam. “Although
CHEF PROFILE
TEXT CHARLOTTE BEAUVOISIN
we bring in fully trained chefs from India, we continue to train them when they get to Kampala. We serve a wide variety of clientele in Kampala and all of our chefs have learned to adapt to local tastes. Although Indians love spices, the chefs have been taught how to monitor the amount of spices, chilli and oil they put in their different dishes, to suit local and expat palates too.” Of the dishes served here in Kampala at Khana Khazana, a very popular dish is Chicken Makhani (Butter Chicken). One of Chef Lok’s expertly crafted dishes is Dum aloo Kashmiri (stuffed potatoes with cheese and cashew nuts, cooked in yoghurt and special Kashmiri spices). Another of his specialities is Dum Biryani (rice steamed with saffron and cardamom, sealed with dough and allowed to cook on a cool
charcoal fire. “When you break open the dough, beautiful fragrances are released.”) During his career, Lok has worked alongside celebrity chefs including Sanjeev Kapoor and Sem Patel. They remain his role models. Famous Khana Khazana customers include Winnie Mandela, the Kabaka of Buganda and the Nnabagereka and “Last King of Scotland” actor Forest Whitaker. Needless to say, many well-known Indian movie stars have dined at the restaurant as well. On Mondays Khana Khazana is closed. Away from the restaurant, Lok watches TV and chats with the chefs with whom he shares a Kampala home. During the year, whenever he is able to, Chef Lok also returns to India to visit his family. Since they are cooking and tasting food all day, most chefs eat the
Famous Khana Khazana customers include Winnie Mandela, the Kabaka of Buganda and the Nnabagereka and “Last King of Scotland” actor Forest Whitaker.
simplest of foods to stay healthy. Lok says “I drink a traditional salt lassi, a mixture of lemon juice and yoghurt mixed with water.” It’s an antidote to the rich spicy food and helps him to cope with the heat of the ovens. When asked if he likes Ugandan food, Chef Lok answers with a big smile and says “matooke” and “rolex!” The versatile Khana Khazana chefs have even developed North Indian versions of traditional Ugandan foods. (When served masala matooke at a wedding, President Museveni asked “why haven’t Ugandans made this?”) If African Indian fusion cuisine has produced masala matooke, perhaps one day when he retires Chef Lok will even introduce it to the Indian sub-continent!
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FARM TO PLATE
TEXT MALCOLM BIGYEMANO
RED-HOT FLAVOUR We sit down with the CEO of KK Foods, one of Uganda’s biggest chilli exporters, to learn more about chilli’s place at the Ugandan table. “Spicy” is not a word often used to describe Ugandan food. “Hot” may be used in reference to a mouthful of steaming matooke eaten too quickly, but never hot in the sense of containing a lot of chilli. Chilli is associated with foreign cuisines, and yet is grown widely in Uganda. We spoke to Dr. James Kanyije, the CEO of KK Foods, a company that sources, processes and sells pepper based products, about his business and the state of the local and international pepper market. KK Food’s line of condiments includes items such as pepper paste, tomato sauce and chilli sauce. Noting how pepper and chilli are often used interchangeably, I ask Mr. Kanyije to differentiate between his pepper paste and chilli sauce. “Pepper paste is purely hot pepper,” processed from scotch-bonnet peppers, Mr. Kanyije
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explains,”… and chilli sauce is a mixture of hot pepper and tomato sauce”, the latter which takes the edge off the pepper. When asked about the farming of scotch bonnet peppers in Uganda, Mr. Kanyije says the plant’s very specific environmental needs are hard to satisfy equally. “Many are failing, but others are doing it,” he says, “… Our weather is good; because [it’s usually] eighteen [degrees celsius] and above… but water is a problem,” as the plants need both lots of heat and hydration. Recently, climate change has made rainfall unpredictable and scarce, and has affected the poorest players the most. The farmers with KK Foods, for example, are small scale subsistence farmers who do not have the resources for irrigation. At the same time, climate change has also
led to an influx of Southern European nations into the chilli market. “It is not only here, it is global and that has [led] the people who have not been having good weather to block our markets,” Mr. Kanyije says. These Southern European nations are also at an advantage due to the combination of increased resources and proximity to the European market.“We sell 99.8% of our products to the European Union,” Mr. Kanyije says, while the rest is sold locally. Is the local market too small to absorb KK Foods’ range of products? “The market is yet to consume their own country’s production,” he explains. Ugandans are more likely to buy imported chilli and other food products because of brand recognition and inadequate policy to protect local producers and make their prices more competitive.
What about the idea that Ugandans just have no love for chilli? “It has increased,” Mr. Kanyije says, “the consumption is now at 10%,” a factor he attributes to chili’s many health benefits. He claims that chilli is a super food can be used to remedy ulcers, arouse appetite and aid blood circulation, but this information has not been disseminated widely enough. For some, however, chilli’s most important benefit is what it adds to the dining experience. I ask Mr. Kanyije what his favourite Ugandan sauce to pair chilli with and he cannot choose. “Any sauce,” Mr. Kanyije says… it mixes well with all.” He is right. Though chilli in its various forms tends to have a subtle flavour of its own, its greatest power is in enhancing the flavour of food it is added to.
“Hot� may be used in reference to a mouthful of steaming matooke eaten too quickly, but never hot in the sense of containing a lot of chilli. Chilli is associated with foreign cuisines, and yet is grown widely in Uganda.
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Named after Aphrodite, the Greek goddess of love, aphrodisiacs are foods and drinks believed to have properties that put you in the mood.
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YUMMY VALENTINE
LET’S TALK ABOUT... Throughout history, humans have believed that eating certain foods are good for your love life. Named after Aphrodite, the Greek goddess of love, aphrodisiacs are foods and drinks believed to have properties that put you in the mood. Here are some to incorporate into your recipes this Valentine’s Day:
ARTICHOKES The sensual experience of eating an artichokestripping the leaves and scraping their flesh with your teeth- was probably not lost on Marilyn Monroe. Before earning the title of “ultimate sex goddess,” the starlet was crowned the first California Artichoke Queen in 1949. Good for your liver as well as your libido, artichokes are high in fiber and calcium.
AVOCADO Sharing a creamy avocado with your loved one may be just the thing to start any Valentine’s Day meal. The ancient Aztecs and Mayans honored the avocado tree, and thought it enhanced sexual desirability. It turns out that avocado is rich in vitamin E, which is nicknamed the sex vitamin because it aids in hormone production. Better yet, it is high in omega-3 fatty acids known to promote a healthy heart.
CHOCOLATE It’s decadent, makes you happy and melts in your mouth...chocolate can’t help but be sexy. Choose dark chocolate with at least 70% cacao. It has a touch of earthiness that balances the luscious sweetness. Melt it into a fondue like in this month’s recipe section, turn it into a chocolate mousse or just let a piece dissolve on your tongue. What’s more, dark chocolate is super-high in antioxidants.
OYSTERS When one thinks aphrodisiacs, oysters are often the first thing to spring to mind. Whether this is because of their sweet-and-salty pheromone-like smell or super-silky texture, oysters have been considered aphrodisiacs since the dawn of man. There are so many species to choose from, each with a unique texture and flavour. They’re great eaten raw, and the smaller ones tend to be younger and hence more tender.
POMEGRANATE In Greek mythology, Aphrodite is said to have planted the first pomegranate tree whose fruit, because of its many seeds, is thought to symbolize fertility. It has also long been used as a symbol of romance in English literature. Filled with antioxidants which support blood flow. When its juice is drank daily, it increases testosterone levels which puts one in the mood. That’s bound to put a spark into your relationship!
STRAWBERRIES Perhaps it is because strawberries resemble little red hearts that they have always been associated with Venus, the Roman goddess of love. They contain lots of vitamin C, which improves circulation. Combine them with whipped cream, chocolates or champagne and love will be in the air - in fact, you may have some, then want some more.
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NEW LE CHATEAU When it comes to dining out in Kampala, few restaurants can deliver to the standard of Le Chateau. Already well established in the restaurant scene, Le Chateau recently underwent a complete overhaul, transforming the environment from the rustic african decor it was known for, to something much more contemporary. The restaurant now features slick stone facing, sections of lush garden incorporated into the seating area and a trellised patio encircling the garden perimeter. The cuisine retains its standard for great value and the kingsize portions it is famous for, but with the arrival of the new chef straight from the heart of Antwerp, the diner is taken on a slightly more adventurous gastronomic journey, combining local flavours and delicacies with a strong Belgian influence to create a truly unique and surprising dish. Don’t forget to refresh your palate with a hearty, traditional Belgian beer you will not find another like it!
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ADVERTORIAL PHOTOS REINAUT DUJARDIN
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THE FOOD LIFE
EX VALENTINE Lindsey Kukunda says it might not be such a bad idea to spend Valentine’s with your ex.
When someone breaks up with me I promise you it’s an event that no one wants to witness. I go Victorian drama queen all the way. Histrionics and stalking of a physical, online and cellular nature follow, during which time I promise the ungrateful baboon that he shall pay for breaking my heart in this world or the next. So I was very surprised to find myself spending 2015’s Valentine’s day with my ex. Here’s how it happened: I was lying in bed on the eve of the day of lovers, making plans for how to spend it. A book and numerous cups of hibiscus tea were at the top of the list when my phone rang. “Hello?” “Hey. It’s me.” It was him. “What do you want?” The hostility must have been clear in my voice when I asked. “Do you want to hang out tomorrow?” he asked.
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“Tomorrow is Valentine’s day.” “I know,” he assured me, “Do you want to hang out?” “Tomorrow is Valentine’s day.” “Come on! I know you have no plans. I’ve got no plans. Let’s just, like, make plans together”. “You know I have no plans, do you?” I sniffed. “Do you?” he asked. I was silent for a while before I replied tartly, “Fine. What’s your plan? And be sure this is all on you. None of this Dutch business!” “Great!” he cried. “Dinner at 8.00 pm at Il Patio. I have only one request. Please try to dress up presentably.” It was good of him to remind me why we broke up. Impetuous ass. On the bright side, I would get to have a free meal with someone and not have to wonder about going home with him after. I showed up forty minutes late looking like a tramp. But a classy
tramp. My dress was really short with slits at the side and holes on the side as well. “So,” he said, as the waiter brought our beers. “Let’s toast to old times, non?” It was the greatest non-romantic Valentine’s date I ever had. We first ordered a course of Carpaccio which is the beefy equivalent of sushi. I know it sounds disgusting but the way Il Patio did it, with olive oil, rocket, Parmesan cheese and black pepper, raw beef had never tasted so good. The Mister then ordered for himself the spaghetti frutti di mare, which translates to ‘fruits of the sea’ (or so he said). Let’s just call it a seafood pasta that contains items that are dragged out of the sea. I predictably ordered the chicken with mashed potatoes. When a menu has more than twelve items on it and I see chicken, I take the chicken. And so the beer kept coming and
the conversation kept flowing as we caught up with each other’s new lives and reminisced over the old ones. His impetuous ass was at home though. During the dinner he was so open and romantic that the day – Valentine’s – felt real. We talked about us and we talked about life and how one shouldn’t make assumptions about the future. Because it was I who had ended our relationship, it was down to me to assure the man there was no future rekindling of affairs. We broke up because we had to. Someone can love you but that doesn’t mean they’re good for you. He was bad for me. As anything but a friend, he is bad for me. As a friend, he understands me and tolerates me and never judges me. So yeah. I’d go out with him every Valentine’s ifhe asked. So you see, if you’re single this year, try hitting the ex up. All you have to lose is your dignity if they say no!
YUMMY VALENTINE
CHOCOLATE FOR DAYS What exactly is the relation between chocolate and Valentine’s Day? Is it even good for you? Meera Vadgama seeks to find out. Chocolate has become almost synonymous with Valentine’s Day, and it doesn’t seem like this tradition will be phased out anytime soon. And no, I am not complaining. I love chocolate just as much as the next girl (or man)! Popularized as a go-to symbol of seduction and said to evoke feelings of pleasure, excitement, satisfaction and even attraction by die-hard enthusiasts, it is a no-brainer then it always finds itself in many a dessert and gift pack every February 14th. But what exactly is the relation between chocolate and Valentine’s Day? Is it even good for you? It is said that Richard Cadbury (yes, the Cadbury) was responsible for the correlation between Valentine’s Day and chocolate as we know it today, and he popularized this when he started producing heart shaped
boxes of chocolate back in the 18th century. This delightfully decadent confection has however been around a lot longer than that. Here’s a piece of very interesting chocolate history: It was referred to as ‘the food of the gods’ during the Aztec civilisation. Matter-of-fact, cacao beans were deemed as valuable a commodity as gold, and were even used to pay taxes levied by Montezuma the Aztec leader. Oh, and it was also believed to be an aphrodisiac. How come? Well, Christopher Columbus brought some to Queen Isabella of Spain, and this new treasure and its legend for being an aphrodisiac spread amongst aristocracy in Europe. As you can tell by now, Chocolate has intrigued man-kind throughout history. Commercial chocolate is laden with sugar, hydrogenated fat
and preservatives, but cocoa from which chocolate is made is a superfood containing iron, magnesium and zinc amongst other minerals. It is also an antioxidant and limited research shows it may be beneficial in lowering blood pressure. Depending on the brand, dark or black chocolate, which is generally made by adding small amounts of fat and sugar to cocoa, is therefore indeed as good for you as they say it is. Raw chocolate, which is pure and unprocessed is readily
found in chocolate growing countries, and is actually the healthiest kind. Before you reach for that chocolate bar whilst rubbing your hands in glee – you may want to consider making your own chocolate confection which does away with all the commercially added nasties and is instead actually good for you.
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WINE PICKS
ROSY DELIGHT Looking to indulge in something fruity and refreshing this month? We have your back with our selection of wines.
Journey’s End The
Nederburg Foundation
Two Dogs, a Peacock and a
B&G Passeport Rose
Huntsman 2015
Rose
Horse 2016
D’Anjou
Country: South Africa Price: 72,000 UGX Available from: The Pantry, Kisimenti Nose: Shows the expected hedgerow fruit, scrub, dried herbs and white pepper which comes from these varieties, along with an evenly balanced oak structure Palate: Full bodied and smoothly luscious, it is ready to drink, the freshness adding lift and vibrancy to the dark fruit and liquorice richness. Food pairing: Grilled meat or any rich casserole
Country: South Africa Price: 35,900 UGX Available from: Uganda Wines and Spirits (Acacia Ave & 6th Street) Nose: Aromas of candy floss, cherries and strawberries. Palate: Clean, fruity and refreshing! Food pairing: Enjoy on its own on a hot afternoon or with exotic and spicy dishes in the evening
Country: South Africa Price: 80,000 UGX Available from: The Pantry, Kisimenti Nose: The nose is opulent with aromas of fynbos, lychee, peardrops, granny smith apples and grapefruit. Palate: lively with flavours of passionfruit, gooseberry and richness from the barrel-fermented portion, lingering with fresh acidity and flint Food pairing: Any lunch salad or fresh fish.
Country: France Price: 57,900 UGX Available from: Uganda Wines and Spirits (Acacia Ave & 6th Street) Nose: Elegant aromas of ripe red berries and sweet red fruits. Palate: Off dry and fruity. This is a bright and lively rose. Excellent finish. Food pairing: Ideal with exotic and spicy dishes. Think Indian or Asian cuisines.
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MAN ABOUT TOWN
TURN UP FOR VALS Valentine’s Day is really great for some, really bad for others, and a perfect excuse to drink for most. Man About Town Malcolm Bigyemano explores why. Red hearts and chocolates are the hallmarks of the 14th of February across the world. Another, unsung but equally important tradition, comes in the form of a bottle. Once a year, on the day dedicated to love, even people who abstain from drinking splash out on a bottle of fizzy grape juice. Those who do (drink that is), will inevitably find themselves holding a glass of something strong and fermented in their hands at one point or another of the day. There is a variety of reasons that can push people to drink of the day of St. Valentine. I have, to the best of my abilities, endeavoured to list a few of them below. It’s a Tuesday: Tuesday is not a particularly eventful day on most people’s turn up calendar. In fact, it is a ‘weekend’ of sorts for clubs and restaurants that are open throughout the actual weekend. Except this particular second Tuesday of February won’t just be any old boring Tuesday, it will be Valentine’s Day, giving you
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ample opportunity to throw back that alcoholic beverage on love’s unofficial (or official) holiday. First Date Jitters: Valentine’s Day is always marketed to people already in relationships of some sort. Seriously, for whom are you buying lingerie other than someone whom you’ve already seen in the same pieces enough times to want to intervene? But Valentine’s Day is also a day of hope, when those with romantic ambitions dream that there might be enough love in the air on the day for that crush to catch the feels. Can you already feel the pressure? A stiff drink might be just what you both need to take the edge off. Date Boredom: And yet first dates are not the only kind of awkward date. We have all seen those couples at restaurants; the ones who don’t need to look at the menu because it has been their Friday night plan for years and they know its contents inside out. They go through their entire meal in silence, having long exhausted their
But Valentine’s Day is also a day of hope, when those with romantic ambitions dream that there might be enough love in the air on the day for that crush to catch the feels. best stories. That’s exactly what that complimentary glass of wine is for! And it doesn’t even have to be the last.
No Date Doldrums: Valentine’s Day for single people is like Christmas for agnostics. There are love hearts everywhere, with only love songs playing on the radio, romantic comedies on TV and even the anchors on the news draped in all red. If you have only recently gotten out of a relationship, have never been in one and are feeling the FOMO, or have been stood up for that first date, being surrounded by a celebration of love can be really depressing. We spare a thought and pour a drink for all those going through the most in the worst way. No Date, No Problem: And then again there are those single people who don’t get it, don’t have a plan, but are more than happy to go with it. There are those who, as friends, buy each other flowers and take each other out to dinner, or skip the restaurant altogether to head down to the club. Because some people are celebrating the fact that they do not have to do all this other corny stuff.
COCKTAILS
LOVE POTIONS Mix things up this Valentine’s Day with these creative romantic cocktails. CHOCOLATE MARGARITA • • • •
3 parts chocolate milk 1 part tequila 1 part strawberry puree Chocolate covered strawberry
Combine chilled chocolate milk, tequila and strawberry puree in a tall glass and stir to mix. Pour into a glass and garnish with a chocolate covered strawberry.
FORBIDDEN LOVE COCKTAIL • • • •
2 oz Gin 1 oz blood orange juice Dash of sugar syrup, 2 strawberries 4 slices of cucumber
Muddle fruit with with sugar syrup then add gin and blood orange juice. Shake and strain into martini glass. Garnish with strawberry, cucumber spiral and orange peel hearts if desired.
WHISKY OLD FLAME • • • • • • •
2 oz rye whiskey 3/4 oz fresh lemon juice 1/2 oz grenadine 1/2 oz sugar syrup 1/2 of an egg white (optional, but it gives the drink a lovely foam on top) A few drops Angostura bitters Wide lemon twist for garnish
Pour whiskey, lemon juice, grenadine, simple syrup and egg white (if using) into a shaker with plenty of ice. Shake vigorously and strain into rocks glasses. Add a few drops of bitters and float the lemon garnish on top.
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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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Khana Khazana
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Prunes
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.
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.
KFC
Olives
Riders Lounge
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!
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
The Seven Seas
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.
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.
Mantra Restaurant
Piato
Taste Budz
Torino
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.
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.
Mediterraneo
Pizza Hut
The Alchemist
Yasigi Beer Garden
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.
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.
Mythos Tavern
Pizza Connection
The Bistro
Yujo Izakaya
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.
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Simply email yummycard@eatout.ug to order your Yummy Card today!
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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.