Naalya Motel: where everything is up for sale

“If you like the bed you slept on or the artwork in our living room and want to purchase it, why not? Even the plates and cups are up for sale. We know where we got them from, and you may not have the time or knowledge to find them yourself. For us, replacing them is easy; we can get a new set within the same day,” says Aggrey Nshekanabo, proprietor of Naalya Motel, located along Naalya-Namugongo road.

This former mansion, now transformed into a boutique four-room motel, operates on a unique concept: almost everything within its walls is available for purchase except, of course, the land title, as it also serves as Nshekanabo and his wife’s residence.

But beyond this novelty, Naalya Motel is on a mission to redefine dining experiences in Uganda by promoting healthy, authentic local cuisine while discouraging the consumption of processed foods, oils and wheat-based meals.

According to Nshekanabo, the longevity of past generations can be attributed to the oil-free, naturally prepared meals they consumed. While local food remains relatively easy to find, especially in Kampala’s central business district (CBD), many eateries shift to grilled meats and fast food in the evenings, leaving little room for traditional staples like matooke, sweet potatoes, or millet bread.

For those craving a taste of home, options become even more limited after 4pm and nearly nonexistent on weekends. Establishments like Ntinda Takeaway, Chazi Foods, and St. Anthony on Lumumba avenue attempt to cater to this demand, but the gap remains wide, forcing many to opt for fast food.

Nshekanabo is determined to change this trend, one meal at a time.

PRE-ORDERED, SLOW-COOKED MEALS

Unlike typical drive-in restaurants, Naalya Motel emphasizes reservations to encourage a culture of pre-ordering meals. Nshekanabo believes Ugandans should move away from simply choosing from available dishes and instead call ahead to request their preferred meal. This ensures that food is freshly prepared and tailored to individual preferences.

For instance, dishes like emolokony (cow hoof stew) require six hours of slow cooking to achieve their signature taste and texture. By ordering in advance, diners can enjoy a truly authentic and well-prepared meal.

He says modern pressure cookers and quick-fix methods have compromised the natural digestion process of many foods yet the traditional cooking involved soaking some foods overnight and changing the water multiple times to remove toxins.

He says that explains why students have almost zero digestion issues with beans cooked at school due to the slow cooking which starts early morning.

PROMOTING HEALTHIER EATING HABITS

“Looking at today’s food options, we shouldn’t be surprised that we have an unhealthy population,” Nshekanabo laments. “When people think of any food, few consider African options. Here, unless you specifically request sausage or bread in advance, you won’t find them on the menu.”

While the motel may occasionally prepare fries or chicken for children, the core menu consists of traditional Ugandan meals.

“Many families consider treating their children to fast food like chicken and chips, but we aim to shift that mindset by offering healthier alternatives.”

At workshops and meetings, coffee breaks are often dominated by wheat-based snacks, leaving little room for nutritious, locally sourced options. Nshekanabo believes a shift toward traditional meals would not only promote better health but also support local farmers and businesses, strengthening Uganda’s economy.

SUSTAINABLE BUSINESS MODEL

Despite being from Bunyaruguru, Rubirizi in western Uganda, Nshekanabo ensures that all his staff and food suppliers come from the surrounding community, creating a sustainable ecosystem that benefits everyone. He draws inspiration from Asian countries, where locally driven economic models have fueled rapid development, a concept he believes African nations should adopt.

Beyond just food, Naalya Motel offers a distinctive experience. Its tented mini-bar follows the “4Bs” theme: Beer, Books, Boobs (whatever that means), and a Bonfire, where guests can relax, read while sipping on specialty drinks like ginger coffee and handmade teas from Bunyaruguru, Rubirizi.

Breakfast is a traditional katogo, cooked in its authentic form and enriched with ghee and other natural ingredients. Lunch and dinner feature an array of local delicacies, including sweet potatoes, matooke, millet bread (kalo), cassava and pumpkin.

Nshekanabo recalls encounters with foreign tourists who were initially hesitant to eat with their hands or navigate fish with bones, as is traditionally done in Uganda.

However, after some encouragement, they embraced the experience, often sending appreciation messages long after their stay. Through Naalya Motel, Nshekanabo hopes to inspire more businesses to adopt sustainable, health-conscious models that celebrate Uganda’s rich culinary heritage while fostering community engagement and economic growth.

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