Crispy. Juicy. Shareable. Kampala’s favourite tray.
Uganda’s iconic street delicacy — pork fried hot and fast with tomatoes, onions, peppers and cabbage, then shared on a tray (lusaniya) with kamuleli, matooke, cassava or fries. It’s the taste of Kampala: smoky, lively, unforgettable.
Kikalayi is a generous feast: crispy pork tossed with tomatoes, onions and cabbage, served center‑table so everyone reaches in. Add lime, salt and chili for that Kampala snap.
Follow the smoke in Kampala — Wandegeya, Kansanga, Makindye. Listen for the sizzle of the kalayi pan and laughter around stacked trays.
Fry until edges are golden. Toss with aromatics (tomato, onion, pepper, cabbage). Finish with paprika, black pepper and fresh herbs. Serve on a lusaniya to share.
Kamuleli salad, matooke (green bananas), cassava or fries. Cold soda or local lager on the side. Rosemary optional — aroma essential.
Street‑food walks and tastings across East Africa. Stories behind the smoke — cooks, markets, music, night.
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