Happy feast-season everyone, I’m certain you’re in the middle of planning for your office parties, end of year events or just planning to take leave!
This has to be my favorite time of the year, mainly because there are several events I get to attend. Which brings me to the Cooking Competition which you might remember I told you all about here. Being the reliable food-journalist, I was on time at the Golf Course Hotel to report in lengthy detail, what transpired.
From about 10:00 am, the event was opened by Chef Henry who ushered us to the various tables that had a variety of sorghum and millet products. I walked in not nearly prepared for the creativity from the chefs and innovators, who truly made me appreciate these two ingredients a whole lot more!
We each got to taste Wine made from Sorghum, made by the Noble International Partners, who explained the processes i making it. There was also a special guest, Mr. Alhajji Jallow the Food and Agricultural Organisation Country Representative who attended the dinner later in the evening. Dr. Julius Gatune – Senior Policy and Research Advisor (ACET) and his team coordinated the day’s activities.
Our four Judges were;
- Dr. Yusuf Byaruhanga – Lecture at Makerere University Department of Food Science and Technology
- Dr. Paul Kasenene – Nutritionist and Managing Director at WellCare
- Mr. Mark Matsiko – Uganda Industrial Research Institute
- Mr. Robert Mulandi – Executive Chef at Golf Course Hotel
For my fave meal of the day, I tried these crunchy amazing Millie breakfast cereals made using 100% sorghum, made by student innovators Samuel Kiprotitch and Maureen Mwesigye.
For many bushera-lovers, there was plenty in all sizes made by Kirunga group.
We also got special Kitchen-passes that allowed us access to watch the Chefs in action for the mouth-watering display in their different categories. I tried to jot down as many recipes as I could!
Chefs make everything look so easy..
The judges and food were ready just in time for a flood of us with our cameras ready to snap away (you best believe I was at the front line fighting urges not to dig in!)
The winning professional chefs were Timothy Wandula, who was 2nd runner up.
He made Clear Veg and sorghum soup as a starter, steamed sorghum rice with chicken curry and a millet burger with fries and for dessert, a Crepe Suzette and Garden Sorghum salad.
Titus Timothy was the runner up. He made an Avacado Salad with millet sticks , 1000 ISLAND
Dressing Chicken Olarndo served with sorghum panadols Millet mallows
And the winner was Robert Byansi, who wowed the judges with a Sorghum & millet salad as a starter, Sorghum,millet & chicken soup Zanza fish Acconied by millet Bread (kalo) then Millet victoria sponge cake for dessert.
All the chefs did created beautiful meals!
I’m delighted to have been a part of this amazing event! Doesn’t this just make you hungry?