More famed for its roasted goat meat, La Jolla Gardens along the Bukoto-Kisasi road also does palatable kikalayi chicken, albeit inconsistently.
Kikalayi chicken is deep-fried chicken infused with finely cut vegetables especially cabbage, bell pepper (capsicum), carrots, onions, nakati, spinach among others that add to the aromatic dining experience.
It is a quick-cook and satiating meal, which must be eaten steaming hot, and of course with bare hands because the crusty, sinewy chicken is not entirely boneless.
To enjoy kikalayi’s best juicy taste, opt for the accompaniments – cassava, matooke or chips mixed together so they can soak in all the juices.
These will taste better that way than when served on the side. When they get it right, La Jolla’s chicken kikalayi is among the very best, but on their worst days, the chicken can taste flat due to over refrigeration or recycling from the unsold roasts.
At Shs 25,000, this kikalayi can easily serve four average eaters to their fill.
fkisakye@observer.ug