5 Star Dining at Chapter Two – Skyz Hotel 

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When you think of 5 Star Dining, it is very rare that Uganda will come to your mind. But with economic growth and technological advancements, Kampala is gradually changing the definition of luxury dining and accommodation. One of the major key players is Skyz Hotel. A hotel that’s relatively new on the scene but one  that has amassed great reviews already. Last week I was keen on finding out what was so amazing about this new place and honestly I was blown away.

Follow this link to read more in depth about the hotel and it’s offerings.

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Skyz Hotel lives up to its name by situating itself on the highest hill in Kampala. It also boasts of having one of the few 5 Star Restaurants in Kampala called Chapter Two, which provides quite the dining experience. Chapter Two has a bright airy and luxurious feel to it.  Because pictures do not do it any justice, you should go see the exquisite restaurant yourself.

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At Chapter Two,  they have a vibrant and colorful menu that made it hard for me to select what I wanted to eat (I wanted to sample everything!). You can order from a range of their perfectly crafted salads for a light but fulfilling meal or you can go all in for a full three course meal.

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For starters, I ordered Thai sweet chilli soy chicken. It came with a very colorful mango salad. The chicken was tender and juicy and was perfectly seasoned. The sweet chili sauce helped bring all the flavors together really well. The salad was the perfect  cool and sweetness with a hint of tang which complimented the chicken well.  For the main meal,  I ordered goat stew. It came with chapati and steaming hot rice.  The goat meat was tender and flavorful. All this was washed down with a refreshing fruit juice cocktail.

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I had the chance to sit down with the restaurant’s  Sous Chef, Patrick. He explained that the menu is specifically crafted to cater to the hotel’s international client base. Most of the dishes on the menu are fusion which makes it interesting and definitely worth a try. Patrick, who was really fun to talk to, was generous enough to give us an exclusive kitchen tour.

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Skyz Hotel has a fully functional kitchen with industrial grade equipment. The kitchen is divided into a hot kitchen; where all the hot food is prepared, a cold kitchen; where all cold food like salads are prepared and a pastry kitchen; where all the divine cakes and heavenly pastries are made. The kitchen has multiple cold rooms which are neatly sectioned to store meat, dairy, vegetables, fruits, and cooked food separately. All these the Sous Chef walked us through while explaining every big and small detail. The kitchen layout is functional enough to allow easy movement in and out. In addition to Patrick, all the  kitchen staff were really nice and warm which was a fantastic way to end the tour.

I had never stepped in a restaurant kitchen before so this was a pleasant dream come true.

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Visit Chapter Two to experience 5 Star dining at its finest.

They have Asian fusion night on Fridays  at 100,000 per person.

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They have brunch on Sundays at 70,000 per person.

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And since today is Valentine’s Day, there is a special offer. It will involve couple’s dinner and music from prominent Ugandan Musicians. It is at 300,000. This would be a great way to pamper your loved ones.

You can also choose to have dinner, music, bedroom and breakfast for $200USD.

Skyzhotel.com

Follow them on Twitter, Facebook and Instagram @SkyzHotel  to book yours.

Chapati and Beans 

Happy new Year dear readers! We are starting off the year with great comfort food.  
​If you live in East Africa, then you  most certainly have eaten the hearty tasty combination that is chapati and beans. We even have a slang term for it: Kikomando.  I cannot count the many times I have had kikomando for supper after long days of work with no desire to cook.  Guilty I know! 

But let’s be honest guys,  flaky soft chapatis doused in a rich creamy bean stew with possibly a side of velvety avocado is what dreams are made of. The definition of comfort food. I could go on and on but I am just going to let the pictures speak for themselves. 

Today I am sharing the recipe for the bean stew. Because I  figured it will require a separate blog post for the chapati. I am also seriously considering making a video of the chapati recipe.  Let me know in the comments below if a video is what you would prefer. 

After cooking beans for as long as I can remember, some of the basic rules to get the best bean stew are:

  1. Make sure the beans a preboiled  till soft and tender.  
  2. Don’t discard the water( stock?) used to boil the beans.  It will help thicken the stew.
  3. A slow simmer always produces the best stew with cream on top! 

What you will need

2 C. Beans, boiled and drained

2 C.  Bean stock (the water used to boil them)

2 Large tomatoes, diced

1 Large onion diced 

1 Clove of garlic, crushed 

Salt and pepper 

Palm oil (the orange kind) 

Method 

Place pan on high heat. Add the oil and onions. Let the onions fry till translucent. Add the tomatoes.  Let them cook till tender. Keep stirring to avoid burning. Add the beans, salt and pepper and keep stirring. Next add the bean stock.  And let it boil.  Once it has boiled,  reduce the fire and let the stew simmer down till almost all the water is reduced to half and has thickened well.  Remove from fire and serve with your delicious chapati. 

Have you ever tried this amazing combo?  

Also do you think I should do a recipe video for chapati?  

Farewell 2017

2017 has been wonderful, for a lack of a better world really. Every year since I started food blogging, I have challenged myself to know more about the food that makes up this great country. In my quest, I have discovered a myriad of information. Hands down Ugandan food is the definition of comfort food and we still have the greatest high quality local produce. Produce that retains flavor and does not need a whole range of seasoning to taste sublime. It is with this produce that I have based most, if not all,  of my creations and dishes on.  Because we need to know the treasure we have within before someone else gets to it, if they haven’t already. 
One day, I was shopping in Nakasero market and decided to buy some ginger. I was shocked a month later to realize that the ginger was still in good shape, not even withered at all.  It shocked and scared me and I  wonder how these imported goods that we have so much regard for are grown? 

I listen to the BBC food chain podcast and in one episode, they were talking about African cuisine and why it isn’t popular and in the mainstream food media, as compared to say Asian,  Latin American, and French  food etc.  And as I continued to listen, there are plenty of factors involved like, the power dynamics,  propaganda and the world’s perspective of Africa as a whole.  If you notice,  the more popular countries on the continent get to have their food popularized as a result. I could go on and on about this but what I know that we can do as a nation is to take matters into our own hands and rave about how great out food is. Because it is! Leverage social media and blogging to talk about the national treasure we have that is food.  That is the only way we can let everyone out there and within know and hopefully come see for themselves just like how we put the Rolex on the world food map. 

I feel like, with A Kitchen in Uganda, I have just scratched only the surface. There are so many more dishes that I have not gotten a chance to taste from the east, north and west of Uganda. It is my dream to fully explore this dynamic food culture and I hope you too make it a priority. I am grateful that you took your time to read the posts and look at the photographs that have graced this blog for over 4 years now. I can only hope for a grand 2018. 

 I am taking a 4-week break from the blog to unplug, evaluate 2017 and generate great ideas for the coming year.

Happy Holidays. 


PS: Tell me in the comments below how you plan on spending your holiday?