#KlaRestaurantWeek: Nimaro Coffee
As the suburb of Bugolobi becomes increasingly popular as a night-spot, an increasingly prominent player on the thriving restaurant and bar scene is Nimaro. Having been one of the most popular restaurants during the inaugural run of the Kampala Restaurant Week, they return this year with an all-new menu; and we had the pleasure of trying out some of what they will have to offer from the 1st to the 11th of June.
Where do we start? The Cream of Mixed Vegetable Soup is a combination of carrots, broccoli, cauli-flower and (if you are not told, you will never guess) irish potatoes; served with toasted homemade rolls.
While the carrots give the soup a little colour, the potatoes give it its thickness and the broccoli and cauliflower give its texture a little pulp and are a great source of Vitamin E (because you care). It is a creamy and savoury soup with a slightly sour after-taste that is not served in large enough portions to be filling, but will prime your taste buds for a solid main course.
The Chicken Jambalaya has one of the most interesting names on the menu.
Even if you don’t know what the Jambalaya part means. Just say it out loud. Jamba-layaaa.
If you are guessing that it has anything to do with jam, you are very far off, but if you are imagining a bunch of stuff delightfully jumbled together, you are right on the money. A combination of sea-food (prawns,) white meat (chicken,) and chorizo, a salty beef sausage is unified by a curry based on Dhana Jeera, a popular spice mix in Indian food for a dish that is spicy without being too hot.
Though sausage (in this case chorizo) is traditionally considered essential to a Jambalaya, the star performer has got to be the shrimp; It is beautifully crunchy outside and fleshy inside, preserving its natural pungency that is complemented rather than overpowered by the curry in which it is served.
We predict that one of the most popular dishes on Nimaro’s Restaurant Week menu will probably be the Pork Sauté and not just because of Ugandans’ renowned love of pork.
Sauté is a French word that literally means “to jump”,
but in this context refers to frying quickly in hot fat (which all makes sense if you see your chef toss the contents of his pan into the air behind the scenes). Before you even dig in, you are struck by how very colorful the dish looks, especially with the large green and yellow bell peppers pan-fried with the pork and the green specks of coriander that more than garnish, but bring a strong herbal taste to the dish.
Enjoy the tender, savoury pork with accompanying thick, crispy french fries and a slightly sweet basil pesto on the side.
Photography: Julius Caesar Kasujja