Mongolian buffet at Africana
Jan 17, 2008
THE concept of an all-you-can-eat buffet would be music to the ears of several Ugandans who complain about the portions served at most restaurants and hotels.
By Roger Mugisha
THE concept of an all-you-can-eat buffet would be music to the ears of several Ugandans who complain about the portions served at most restaurants and hotels.
This idea was not only churned for those that want to eat more but also for the picky and particular eaters to choose exactly what they like, and leave out what they do not want.
From the restaurant’s viewpoint, the all-you-can-eat concept reduces on wasted food and energy. This format is a rarity but the Mongolian buffet is close it. Mongolian barbecue is a style of cuisine where noodles, vegetables and thin slices of meat are cooked over a special metal-topped Mongolian stove.
Legend has it that this kind of cooking was started by Mongol warriors cooking on the underside of their shields.
I visited the Africana Mongolian theme night that takes place every Thursday and marveled at the quantities of food served.
Chef James Edatu says the
Mongolian style of serving starts with appetisers. At Hotel Africana, it is mainly the soup of the day served with bread rolls and butter.
“After the appetisers, you grab a bowl or plate, and serve yourself an assortment of raw meats comprising boneless shredded chicken, beef steak, goat cutlets, kidney, ox liver, fillet of tilapia and seafood. These meats are already marinated, tenderised and cut julienne style making them easy to cook fast,†Edatu explains.
The vegetable section has sliced carrots, green pepper, tomatoes, onions, celery, leaks, spring onions, cabbages (red and Chinese), spinach, chopped Dhania and local greens like nakatti and bbuga.
After selecting the meat and vegetables you want; you can either sprinkle them with sauces (teriyaki, cooking wine, sweet-and-sour, barbecue, and pepper, mushroom) of your choice before the chef do the cooking.
The ginger sauce and garlic combo was awesome — but if you have a favourite, go for it. You then handing your bowl over to the chef, who proceeds to cook it over a gas flame.
While waiting in the queue to get your food, take two bowls — one for the meats and noodles, the other for veggies and ingredients.
If you take one bowl, you will end up with a kid-size portion which would not be fair considering the sh16,000 you paid for it.
THE concept of an all-you-can-eat buffet would be music to the ears of several Ugandans who complain about the portions served at most restaurants and hotels.
This idea was not only churned for those that want to eat more but also for the picky and particular eaters to choose exactly what they like, and leave out what they do not want.
From the restaurant’s viewpoint, the all-you-can-eat concept reduces on wasted food and energy. This format is a rarity but the Mongolian buffet is close it. Mongolian barbecue is a style of cuisine where noodles, vegetables and thin slices of meat are cooked over a special metal-topped Mongolian stove.
Legend has it that this kind of cooking was started by Mongol warriors cooking on the underside of their shields.
I visited the Africana Mongolian theme night that takes place every Thursday and marveled at the quantities of food served.
Chef James Edatu says the
Mongolian style of serving starts with appetisers. At Hotel Africana, it is mainly the soup of the day served with bread rolls and butter.
“After the appetisers, you grab a bowl or plate, and serve yourself an assortment of raw meats comprising boneless shredded chicken, beef steak, goat cutlets, kidney, ox liver, fillet of tilapia and seafood. These meats are already marinated, tenderised and cut julienne style making them easy to cook fast,†Edatu explains.
The vegetable section has sliced carrots, green pepper, tomatoes, onions, celery, leaks, spring onions, cabbages (red and Chinese), spinach, chopped Dhania and local greens like nakatti and bbuga.
After selecting the meat and vegetables you want; you can either sprinkle them with sauces (teriyaki, cooking wine, sweet-and-sour, barbecue, and pepper, mushroom) of your choice before the chef do the cooking.
The ginger sauce and garlic combo was awesome — but if you have a favourite, go for it. You then handing your bowl over to the chef, who proceeds to cook it over a gas flame.
While waiting in the queue to get your food, take two bowls — one for the meats and noodles, the other for veggies and ingredients.
If you take one bowl, you will end up with a kid-size portion which would not be fair considering the sh16,000 you paid for it.