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Namawojolo chicken’s uniqueness is in its simplicity

Namawojolo chicken on the sigiri

Namawojolo chicken on the sigiri

How have Namawojolo and Najjembe roadside markets along the Jinja highway maintained the same authentic chicken taste and same outlook from generation to generation? The answer is in minimalism.

It is chicken pure and pure. No marinating, no extra additives, no flavourings - just salt and the optional chilli. From the butchery straight to the glowing charcoal stove. Here, less seasoning actually gives off the most flavour and aroma.

The chicken pieces have that golden appetizing and juicy inviting look with a crispy crust and cranky chewable bones. The pieces are also relatively bigger than what is sold elsewhere – the reason some joke it is kalooli (marabou stork) but the vendors always laugh this off, saying what would be economically easier, hunting for the elusive kalooli or buying actual chicken?

You can never get enough of this roasted chicken – sold strictly either as drumsticks or wings. What happens to the chicken backs, by the way?

Pair it with roasted plantain (gonja) and you will have the best food pairing ever. If you are a fast-food regular and need a reminder of the actual natural and true taste of chicken, Namawojolo it is.

Namawojolo is the very first market on the left from Mukono town, while Najjembe is the one on the right as you approach the fast-depleting Mabira forest. The Najjembe market is more popular and many travellers wrongly call it Namawojolo.

To get the best of the taste though, better you hit the kitchen or sigiri in person and have it roasted a little more to your taste and preference; otherwise, there is a slight chance of buying unready pieces with blood still dripping from the flesh (some actually prefer this).

The Shs 5,000 price per piece is negotiable to as low as Shs 3,500 especially if you are buying more than five pieces.

fkisakye@observer.ug

© 2016 Observer Media Ltd