Fasika Ethiopian Restaurant Is Unique
The food at this joint that has been around for a very long time is truly authentic, filling and very well priced.
By Kadumukasa Kironde II
Restaurant: Fasika Ethiopian Restaurant
Food: Ethiopian
Service: Excellent
Prices: On the money
Location: Kabalagala
Ambience: Neat
Open: 7 days
Rating: X
The food at this joint that has been around for a very long time is truly authentic, filling and very well priced. Doro Wat or chicken stew is perhaps the most famous of all the ‘national dishes’ that Ethiopia has to offer. It is traditionally served over injera bread, the two go hand in glove.
The version that we had at Fasika was very good and would have pleased many a native; I would recommend it any day.
Another very common dish to be found in Ethiopia and one that the fellows at Fasika do well is the Yesiga T’ibs. The key to the success of this entrée is the caramelising of the onions. This action ensures that the rich flavour of the dish is fully realised. Superb and not over done in terms of adding a lot of spices, herbs and vegetables, we liked it just the way it was. The service is fast and the ambience is pleasant.
All in all, the food is authentic and well priced. On Tuesday and Saturdays, one can enjoy a buffet that is priced at sh8,000. Not bad at all.
I recently came across a review of this joint in a flashy magazine known as The Eye. Besides the reviewer being boorish and ill informed, one could forgive him for these attributes since they may well be in-bred; but surely to remain anonymous has to be the most cowardly of all sins.
In the opening paragraph they state “...the thought of having to go for a meal at an Ethiopian restaurant is about as pleasurable as the prospect of driving from Kampala to Mbarara on a hot day in a packed matatu.†I am stymied as to why anybody would be unwillingly dragged to eat out at any establishment without so wishing to do so!! Frankly, this is blasphemy and an insult to a people of 68 million with a culture that is steeped in richness and history.
Then he wrongfully refers to the style of food as being, ‘curries’. This is totally wrong and misleading. The uniqueness of their food is in its flavours being spiced with chillies as opposed to curry.
They also mention how they had to wait for forty minutes before the order was taken at “a pricey Italian restaurant in Nakasero.â€
Besides begging the question as to which of the two the reviewer meant, such a loaded statement done, under the guise of anonymity is as low as the defilement of a child.
We all know that there are two Italian restaurants in Nakasero, which one is the guilty party? Is it fair for one of the two joints to be penalised for the sins of the other?
To say that their bread (injera) tastes like nappies, not only misses the point, but is derogatory and highly offensive to a culinary practice that has been around for more than 5,000 years.
Of course, an appropriate sauce accompanies the injera: This is par for the course. Try eating matooke unaccompanied with any sauce and you will most likely find it unacceptable. Add a sauce and the whole picture changes making it one of the most acclaimed culinary treats in Uganda.
In any professional field it is sine qua non that those who practice IN that field are qualified and hopefully competent.
One would like to believe that writing about food calls for a modicum of literally savoir-faire. That aside, I do believe that it is more important that one has a sense of balance and academic knowledge. Added to this is the need to know the actual preparation of what one is reviewing.
Years ago, before the advent of the Internet, we had to rely on cookbooks and articles. I suppose that nowadays anybody can venture out on the ‘net’ and declare themselves to be experts in any field.
XXX: Excellent
XX: Very Good
X: Worth a visit
Restaurant: Fasika Ethiopian Restaurant
Food: Ethiopian
Service: Excellent
Prices: On the money
Location: Kabalagala
Ambience: Neat
Open: 7 days
Rating: X
The food at this joint that has been around for a very long time is truly authentic, filling and very well priced. Doro Wat or chicken stew is perhaps the most famous of all the ‘national dishes’ that Ethiopia has to offer. It is traditionally served over injera bread, the two go hand in glove.
The version that we had at Fasika was very good and would have pleased many a native; I would recommend it any day.
Another very common dish to be found in Ethiopia and one that the fellows at Fasika do well is the Yesiga T’ibs. The key to the success of this entrée is the caramelising of the onions. This action ensures that the rich flavour of the dish is fully realised. Superb and not over done in terms of adding a lot of spices, herbs and vegetables, we liked it just the way it was. The service is fast and the ambience is pleasant.
All in all, the food is authentic and well priced. On Tuesday and Saturdays, one can enjoy a buffet that is priced at sh8,000. Not bad at all.
I recently came across a review of this joint in a flashy magazine known as The Eye. Besides the reviewer being boorish and ill informed, one could forgive him for these attributes since they may well be in-bred; but surely to remain anonymous has to be the most cowardly of all sins.
In the opening paragraph they state “...the thought of having to go for a meal at an Ethiopian restaurant is about as pleasurable as the prospect of driving from Kampala to Mbarara on a hot day in a packed matatu.†I am stymied as to why anybody would be unwillingly dragged to eat out at any establishment without so wishing to do so!! Frankly, this is blasphemy and an insult to a people of 68 million with a culture that is steeped in richness and history.
Then he wrongfully refers to the style of food as being, ‘curries’. This is totally wrong and misleading. The uniqueness of their food is in its flavours being spiced with chillies as opposed to curry.
They also mention how they had to wait for forty minutes before the order was taken at “a pricey Italian restaurant in Nakasero.â€
Besides begging the question as to which of the two the reviewer meant, such a loaded statement done, under the guise of anonymity is as low as the defilement of a child.
We all know that there are two Italian restaurants in Nakasero, which one is the guilty party? Is it fair for one of the two joints to be penalised for the sins of the other?
To say that their bread (injera) tastes like nappies, not only misses the point, but is derogatory and highly offensive to a culinary practice that has been around for more than 5,000 years.
Of course, an appropriate sauce accompanies the injera: This is par for the course. Try eating matooke unaccompanied with any sauce and you will most likely find it unacceptable. Add a sauce and the whole picture changes making it one of the most acclaimed culinary treats in Uganda.
In any professional field it is sine qua non that those who practice IN that field are qualified and hopefully competent.
One would like to believe that writing about food calls for a modicum of literally savoir-faire. That aside, I do believe that it is more important that one has a sense of balance and academic knowledge. Added to this is the need to know the actual preparation of what one is reviewing.
Years ago, before the advent of the Internet, we had to rely on cookbooks and articles. I suppose that nowadays anybody can venture out on the ‘net’ and declare themselves to be experts in any field.
XXX: Excellent
XX: Very Good
X: Worth a visit