Magic of local dishes stands the taste of Kampala

Jan 29, 2009

OF late, urban restaurants serving traditional dishes are on the increase.<br>According to Sylvia Onen the proprietor Camker Eating House in Luzira, people especially those working prefer eating traditional dishes yet they lack time to prepare them.

By Agnes Kyotalengerire

OF late, urban restaurants serving traditional dishes are on the increase.
According to Sylvia Onen the proprietor Camker Eating House in Luzira, people especially those working prefer eating traditional dishes yet they lack time to prepare them.

Peter Mujuni, a regular diner at Baguma’s restaurant that serves Kinyankole traditional dishes behind the New Taxi Park in Kampala says the dishes are nutritious because they are boiled and steamed.

Mujuni says he drives from Kamwokya to Baguma’s for lunch because he is sure of finding well prepared eshabwe (ghee sauce), a traditional delicacy. For sh5000, you are served a plate of food, a glass of obushera, juice, milk or two bananas as dessert.

Peace Restaurant opposite Charm Towers and Kembabazi Catering Centre in Naguru also serve Kinyankole dishes.
With either beef, chicken or goat stew and millet bread, you will be sure to have steamed vegetables for a side dish and either a glass of bushera, milk or juice.

Peace Kahima, the proprietor, Peace Restaurant says, “serving a buffet gives diners variety of foods to choose from.” Meals range between sh3500 and sh5000. However the drink is charged separately.

James Makmot a regular diner at Camker Eating House in Luzira says the dishes nurse his craving for that taste of local home food.

He says the cholesterol free dishes are healthy since they are prepared using local ingredients like rock salt.

John Oroma, another regular guest who enjoys Gweno Olel (chicken in groundnut soup) at House of Olel on Lumumba Avenue says, “Apart from providing tasty meals, the restaurant serves as a forum for intellectual discussions and a meeting place for people especially from the northern region”.

Nalongo Restaurant in Katwe serves Luwombo of chicken, beef or groundnut, a popular dish in Buganda.

Nalongo Kezia Bukirwa the proprietor of the restaurant says what attracts her diners is her mode of cooking.

“All my dishes are boiled and steamed with only onions, tomatoes and salt,” she says. She sells a plate of food between sh7,000 and sh8, 000.

David Ssali, a naturopathic doctor with Dama Medicinal Herbs says, boiled and steamed food is recommended for transition diet towards healthy eating habits.

Ssali says the food is nutritious because when wrapped in banana leaves, it is not robbed of the natural flavour, vitamins and minerals.

However, Ssali advises that if food is cooked in a saucepan, a tight fitting lid be used to ensure the nutrients do not escape through the steam.

Richard Ssenviiri, a nutritionist, says traditional dishes contain medicinal value.
For example the rock salt used in the preparation of eshabwe and Dek Ngor Lapena, a West Nile dish helps strengthen bones since it is rich in calcium.

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