5 Reasons Why We Are Excited About #TOKOSA18

If you want to know about a person, the quickest way is to listen to their music, learn their language and eat their food. Food obviously is the most satisfying way to do it in more ways than one. From understanding social structure by looking at the way it’s cooked and served, to being the thing around which we gather to have a conversation. The excitement for such discovery comes around every year in full force when the Tokosa food festival comes around. A cauldron of good food, culture, and conversation. And this year, #Tokosa18 has us more excited than ever.

Here are 5 reasons you should be excited;

Colin Spart serving breakfast at Tokosa photo credit: Andrew Pacutho.
  1. The Variety
    This year’s event has a wider range of cuisines from around the globe, Japanese, Mexican, Grills & Barbeque, Continental among others.
    As #KoiKoiUg we are passionate about reaching some sort of definition as to what the Ugandan Cuisine is. We are hopeful that somewhere at Tokosa, a chef is going to blow us away with his version of that getting us one step closer to putting it on a menu in a 5 Star restaurant in Paris.

  2. A real family event
    You have probably taken your kid out to an event that claimed to be family friendly and spent half the time covering their eyes, because there was more ‘friendly’ than family. If you know what I mean, Tokosa doesn’t give you such pressure. Your kids can enjoy time at the extensive kids play area, while you also enjoy yourself with your people. A win-win situation for a day out with the fam.

  3. The lessons
    Tokosa always has these cook-offs that are rather exciting to watch. Yes, there is the thrill of the competition and the bragging rights for the victor, but for the majority, there is an opportunity to learn something new. A story is told about a girl who grew up in a one tomato household; a house because of financial constraints of the time cooked with only one tomato. She grows up to make enough money to afford more than one tomato and yet still cooks with a single tomato. Humans beings tend to gravitate more towards what they know and what’s familiar and if they don’t see anything else, they go one with a one tomato mentality. Tokosa introduces you to a variety of chefs and techniques allowing you to take cool things back to your kitchen

  4. That ‘Make a difference’ feeling
    I don’t know if you have taken the time to look at the ‘Bless a child foundation kitchen’ that was refurbished after last years Tokosa festival. Every time that picture has come across our timeline we can’t help but smile. We were a small part of that. A brick, maybe some kilograms of gas. This year, Tokosa has a new charity for you to contribute to in your own little way – Grace Villa in Kabale. Grace Villa, which in addition to providing disadvantaged girls with support, has recently started the Wateeka initiative to offer free lunch to school-going children that may not afford.

    The Wateeka initiative will receive a new Shell Gas Kitchen with a year’s supply of free gas. A safe, clean and affordable cooking solution. And this time next year you can look at Grace Villa and know your little went a really long way

  5. The goodies
    “…in celebration of the Tokosa food festival, we have made Shell Gas more affordable to allow customers get new Shell Gas packs and switch to the better cooking solution for those currently using charcoal and electricity.” – Gilbert Assi, MD Vivo Energy. Need we say more? We all love a deal here and there. New Shell Gas packs have been discounted and refills are cheaper during the promotion. If there ever was a time to fill up on gas, it’s now.

Excited about #Tokosa18 yet. I know we are. So mark the date, June 17th, lest you miss out on all the beauty Tokosa has to offer. UMA showground, starting 10 am, for 10k. Come let’s have some #KoikoiUg type conversation, share some stories over some food.

The Tastiest Salad With Edible Rat | The Anyer Salad

Anyer is one of those meats that are so out there and would be revolting to anybody that is unaccustomed to. Let us just call it game meat that comes in small sizes.

This game animal is hunted in the wide expanses of northern Uganda in the rainy season where men and boys follow the anyer’s foot prints on the wet ground and dig up the burrows in which the Anyer live. It is smoked for preservation and then carried home to be cooked into a sumptuous stew.

We have taken this meat a whole notch higher. With our increased consciousness to health, we have turned this once simple stewed meat into a world class salad that would hold its own on any fancy restaurant menu.

The Anyer is delicately filleted to reveal tender strips of meat that will provide a whole load of flavour the otherwise bland salad greens. Finished off with a tangerine vinaigrette, the Anyer salad is something to kickstart your meal like any other salad.

The anger Salad as seen through the lens of Nze Eve.

Here is the recipe: 


  • 200g game meat (cut to strips)
  • 1 carrots (Finely grated)
  • 1 onion (cut to strips)
  • 2 tomato (1 sliced, 1 deseeded and cut to strips )
  • 1 cucumber (Sliced)
  • ½ green pepper (cut to strips )
  • ½ yellow pepper (cut to strips)
  • 2 tablespoon tangerine juice
  • 3 tablespoons olive oil
  • 1 clove garlic
  • Salt and pepper


  1. Place the meat in a pan and add one cup of water, a pinch of salt, 1 clove of garlic and place over fire and allow to simmer uncovered for 20 minutes until most of the water has evaporated. Remove from the pan and allow to cool slightly
  2. Make your vinaigrette using the tangerine and olive oil. Add the salt and pepper for taste. In a large bowl, toss your vegetable strips and the meat. Add the vinaigrette and toss to coat all the vegetables
  3. Arrange the tomato and cucumber slices in rings, one on top of the other in the center of a clean wide white plate and place the salad on top of this.

Eat up before your neighbor comes knocking

The Ugandan Rolex With A Twist In The Ingredients

Finally Uganda got a fast food that was marketed as being authentically Ugandan. The Rolex was credited to a hungry young Ugandan who in an attempt to make a quick hearty meal rolled a chapati with an omelette and the rolex was born. It was designed to cater to the needs of the financially constrained market but the rolex has been embraced by nearly everybody, from the boda rider for lunch to the bank executive leaving the bar at 5am. The rolex is made in nearly every part of the country and new varients of the classic and iconic dish have been created.  Who are we not to make it bigger and better?

Uganda has been credited with being the largest consumers of pork in the world which is surely no mean fit.

To celebrate these two items that make Uganda stand out, we have merged them to deliver The Porlex!

Made with pulled pork, the prolex is a dish to savor. Picture the succulent pork strips with notes of ginger and lemon tied in with a perfect fluffy two egg omelette with “Nyanya Mbisi”. Simply something to die for.

The porlex as seen through the lens of NZE_EVE

Here is the recipe:


  • 200g pork (Fat removed)
  • 2 tomatoes
  • 2 small onions
  • 1 teaspoon grated ginger
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • ¼ teaspoon black pepper
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • 2 tablespoons mayonnaise
  • 3 eggs
  • 1 teaspoon chopped green pepper
  • 200ml water
  • 1 large chapati


  1. Into a pressure cooker, add the pork, 1 tomato, 1 onion, garlic, black pepper, ginger, lemon, soy sauce and water. Cover and place over fire and allow to cook until the pan hisses twice, about 25 minutes. Remove from fire and displace pressure valve to allow the steam escape so you can open the pressure cooker
  2. Remove the pork from the cooker and remove the flesh from the bones. The pork is cooked on the bone to increase the flavour and improve the flavour and taste of the pork. Place the pork in a bowl and mix with the mayo. Add a bit of the cooking liquid if necessary to make it easy to mix the contents of the bowl. Set aside.
  3. Finely chop the onion, tomato and green pepper; break the eggs into a bowl and add the chopped onion, green pepper and half the chopped tomato. Beat and fry the omelet on a hot pan ensuring that the egg does not brown. Flip and cook the other side.
  4. Place the chapati on a clean plate or board and place cooked egg over the chapati. Spoon the pork mix over the egg and sprinkle with the remaining raw tomato aka nyanya mbisi. Roll up tightly and slice the porlex diagonally in half and place on a clean white plate.
  5. Lock your door and turn off your phone. Call your ex and tell them the story after you have eaten. Jealousy will bring him or her back into your arms if only for a taste of the porlex.
You want Nyanya mbiisi on the side, well you can.
Photo credit: Nze Eve

Introducing Chicken Katogo

Katogo was invented as an all in one pot meal. Katogo was primarily made from either matooke or cassava as a starch base and beans or groundnut paste as the protein-based stew. It was the poor man’s solution after a long day in the garden. The perfect medley.

As times changed and appeal for katogo increased, meats, offals, and vegetables substituted beans and the ground nuts. I have even been served Katogo with pork and it was delish.
Because of the view that Katogo is a meal for the poor, chicken is considered a no-go when it comes to the making of Katogo. We do not see it that way!
We are taking it higher!! Introducing chicken katogo.
We have substituted the beans with chicken and created a dish fit for royalty.

The New #KoikoiDelicacy Chicken Katongo
photo credit: Nze Eve

Here is the recipe:

Summary – The chicken is let to simmer in a pan with carrots and leeks for 30 minutes; then set aside to cool. The matooke is boiled in this stock for 20 minutes until just cooked. The chicken is pan seared to a crisp golden brown and served with the matooke and a consume from the stock and host of seasonal vegetable.

Full details; 


4 drumsticks
8 fingers matooke
1 large onion
3 tomatoes
1 green pepper
2 clove garlic
2 tablespoons oil
Salt and pepper


Place the chicken in a pan with the 1 teaspoon salt, garlic, onion and tomatoes, all finely chopped and cooked covered for 15 minutes; stirring frequently to keep the contents from sticking to the bottom of the pan
The chicken should have turned whitish by this point. Remove it and place it on a plate and put the matooke into the pan and add water to cover the matooke. Cook over medium heat to cook and leave to simmer for 20 minutes until just cooked but not mushy. Remove the cover from the pan and allow the cooking liquid to reduce
On a clean skillet or pan, add a tablespoon of oil and leave to heat up. Add a teaspoon of chopped garlic and fry til tender. Add chicken to the pan and cook until evenly browned
Serve the matooke and chicken with a garnish of chopped tomatoes and green pepper. Add the cooking liquid to coat the matooke and chicken.
Lick the plate when done


When we travel, we are always looking out for 3 things; Sights & Sounds, People & Culture and Food. These 3 things will tell you almost everything you need to know about a place, and undoubtedly food is the most enjoyable of all 3.

Tokosa 2017 is happening, and unlike our travels where we can only experience one region at a time, we get the opportunity to experience a world of tastes in 1 place, and boy is this exciting. The thought of choice fresh ingredients and expert chefs guarantee one thing and one thing only, good times. But good food isn’t the only reason we are looking forward to Tokosa17. Here are 5 more;



Food has a way of bringing all of us together, creating memories, strengthening bonds and maybe even giving us a chance to burry that beef from last weekend. So we are definitely looking forward to fitting a month’s worth of catch-ups into one beautiful weekend, over some mouth-watering meals.



Now this is not about ‘I was there’ Instagram posts.  I mean, it’s a given that all the food pictures with #iamafoodie will bring serious magic to your IG at a fraction of the cost, but those are not the props we are talking about. This is for the people brave enough to take part in the competitions of the day, and the national praise and props thereafter . Of course if you are a guy, there are the chics; “OMG he can cook, he is not trash.”


There is always a lot to learn at the Tokosa Festival. From cooking techniques, kitchen hacks, DIY manoeuvres, to new and more convenient products. You definitely leave a lot better than you came.



Now let’s be honest, a lot of the events that claim to be family friendly, normally leave you with your hands permanently wrapped around your children’s eyes, and serious judgement from your grandmother. Not Tokosa. It is truly family friendly, for everyone, even when it comes to bite sizes.


Bless a Child Foundation is the beneficiary of #Tokosa17.  Each and every one of us can be a part of helping refurbish their kitchen to make their cooking space more user friendly. This is a cause we definitely can get behind.



Koikoi Delicacy: Color. Taste. Variety.

Uganda is so rich in the variety of food on offer, ranging from fresh food to processed food. One might live all of their life in Uganda without ever having to consume processed food. This variety and depth of the offering is what #KoikoiDelicacy themed week sought to capture.

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