A taste of Nigerian fufu in Kampala

Jan 08, 2009

I HAVE just washed my hands twice, but still smell palm-oil rich Egusi sauce in my right hand. Blame it on Nigerian Fufu. This was the situation I found myself on Monday when, for the first time, I tasted Fufu, with melon seeds and tasty beef at Abuja re

By Jude Katende

I HAVE just washed my hands twice, but still smell palm-oil rich Egusi sauce in my right hand. Blame it on Nigerian Fufu. This was the situation I found myself on Monday when, for the first time, I tasted Fufu, with melon seeds and tasty beef at Abuja restaurant and bar.

Abuja is the latest eatery on Kampala road, a street renowned for many foreign cuisines. Located above Fido dido, Abuja faces Italian, Lebanese and Indian restaurants. Not far away from here, one can get local dishes as well, thus making this road a “food district” of sorts.

Abuja’s proprietor, Emmanuel Onuoha, says he wants Nigerians and other West Africans in Uganda to feel closer to home.

“When Ugandans go to Nigeria, they will know what to ask for having tasted it here. The only difference is that Nigerian food is heavily spiced,” Onuoha explains.
Although Abuja will officially be launched on Valentine’s Day on February 14, it is already packed with West Africans and patrons from northern Uganda.

The Fufu is similar to our posho (maize flour). It is in varieties of wheat (semolina) or cassava (gari). Gari is what I ate, but despite its “small” appearance, I failed the test.

It is wrapped in a colourless polythene bag to keep it warm, but gets harder when cold.

Knives and forks are not necessary when enjoying Fufu at the restaurant. The hands do all the work. Amala which is like kalo (millet bread) is also available.
Other items on the menu include Jollof rice similar to pilau and fried rice, which can be mixed with liver or peas.

The soup varieties include bitter leaf similar to our mululuza. Egusi, is served with beef and melon seeds.Oka, which Onuoha says is “worshipped” by people from northern Uganda, can be mixed with dry fish, chicken or vegetables.

He recommends the sh6,000 pepper soup for beer lovers: “It tames hangovers and is served on weekends.” The other soup costs sh8,000 with food. Abuja Restaurant has more to that.

There is the goat head which costs sh10,000. This esi-ewu comes split into two, with spices in the centre. It is only available on weekends.

Onuoha says he gets few ingredients from Nigeria and the the rest from Uganda such as palm oil which is needed for every dish.

Those not into Nigerian cuisine can settle for plain rice or snacks like French fries, but these will only be available at the end of this month. Takeaway services for those in offices are available.

Open daily from 9:00am and at midday on Sundays, Abuja is airy and commands a good view of traffic below.

In the evening, patrons settle down to music, beer and a pool table. Soda costs sh1,000, beer sh2,500 and Malta Guinness popular in Nigeria, sh3,000.
Like the Nigerian flag, or is in green and white.

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