Royal Hospitality Mobile Chefs

28/10/2025

It's happening this December in Mbale.
Mark the date.

06/04/2024

Attended a meeting with the UTB Board, UHOA Board members and the Hotel Managers Association of Uganda at Protea Hotel by Marriott Skyz

02/04/2024

This evening I received 4 books from Rtn. David Mabongo. These books forms the foundation for our "Books with Coffee" Project at Mbale Courts View Hotel. By end of this year we intend to collect at least 50 books at both graduates and graduates level. We welcome your donation for this cause.

04/04/2023

08/05/2015

Today it was with the Royal hospitality mobile Chef!! Malakwang from Northern Uganda!! It was Super!! You my want the recipe!! Remember I'm so Uganda.

Prep time: 30 minutes
Serves: 10 people
Ingredients:
5 bunches of malakwang (leafy green Hibiscus)
½ kilogram of g-nut paste (peanut butter)
1 Tbsp salt
6 Cups water

STEP 1) Bring 2 cups of water to a boil in a saucepan
STEP 2) Add malakwang, let it boil for 20 minutes or until malakwang is tender
STEP 3) When it’s tender, remove and drain
STEP 4) Get another clean saucepan, add 4 cups hot water; drop in the g-nut paste or peanut butter. Use a wooden spatula for mixing. Stir the water and g-nut paste until the paste is well mixed. (You may also use a whisker)
STEP 5) Drop in the drained malakwang and continue stirring until malakwang is well mixed into the g-nut paste.
STEP 6) Add in salt to taste, serve warm or cold with Sweet potatoes or Millet Bred

07/05/2015

Today is all about wine!!
Did you know that Botrytis Cinerea is a fungus responsible for making some of the world best sweet white wine for Dessert???

Different people have different kind of wine, however, sweet wine is mainly recommended for Dessert.
Sweet wine is produce in different ways most of which are natural except sometimes by adding sugar in the fermentation process.
One Natural way of producing sweet wine is from a fungus called Botrytis Cinerea.
Responsible for many of the most famed dessert wines of the Old World, Botrytis cinerea is better known as "noble rot." This is not an infelicity of translation; even the more mellifluous pourriture noble is just a French way of saying "good stuff, but rotten." That's because this is a fungus—a sometimes-beneficial form of gray rot that, on healthy grapes, concentrates the sugars for a complex, honeyed character in the wine.
The fungus tends to hang out in damp areas and grows on the skins of grapes, which become thinner and more porous, shedding some water from the pulp and transforming into shriveled, furry-looking growths. Red grapes generally become unusable with the rot, but white varieties, such as Sémillion, Sauvignon Blanc, Riesling and Chenin Blanc, produce rich, unctuous sweet wines instead.
You may have to pay out for a taste of that nobility, however: With so much of the grape mass lost, it can take a whole vine's worth of shriveled fruit or more to produce one glass of wine at top estates. The list of wines that owe their existence to botrytis reads like a monarch's after-dinner menu: Sauternes and Barsac from Bordeaux (made with Sémillon and Sauvignon Blanc), German beerenauslese and trockenbeerenauslese (typically Riesling), Hungary's storied Tokaji Aszu (mostly Furmint) and Quarts de Chaume (Chenin Blanc) out of the central Loire.

05/05/2015

Thinking of what to have for Breakfast tomorrow???
Try this recipes for Beef and Beans Burrito.

Ingredients
1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce American Garden Tomato Sauce
One 28-ounce tinned refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas (Similar to Indian Chapatti or Roti)
1/2 cup fresh Parsley (Cilantro)

HOW TO DO IT

Preheat the oven to 170 to 180 degrees F.

In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 tins of the tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.

Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it's melted. Remove from the heat.

Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.

When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.

Sprinkle the tops with the cilantro leaves and serve immediately!!

ENJOY YOUR BREAKFAST!!

From the Royal Hospitality Mobile Chef!!!

05/05/2015

It is a Chicken Fricassee Day!!! You may try it at home!!!
Below are the ingredients!!!! Enjoy

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf

DIRECTIONS

1. Brown Chicken
Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

2. Saute Mirepoix
Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

3. Cook Mushrooms and Flour
Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

4. Pour in Wine and Broth
Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

5. Simmer Chicken
Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

6. Make and Add Liaison
To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

7. Finish with Tarragon, Lemon, and Butter
Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Good Luck and ENJOY YOUR DINNER!!!! From The Royal Hospitality Mobile Chef team!!!

05/05/2015

We are in Mukono today!! Thanks for your support
For your reservation and request of appointment, please call +256 794 350740 or email [email protected]

04/05/2015

At The Royal Mobile Chef, we understand that your event is only as successful as our ability to listen to your needs. We will provide a service that is unique to your very special occasion. This is why we always take the time to sit with you and talk about your guests, their special needs and your vision. We do not merely suggest standard dishes for your occasion; we design the whole menu and service around your unique needs that will be a highlight of the stay for you and your guests.



When you are ready for private chef or catering services any where in Uganda, contact at [email protected] or +256 794 350740. We will be happy to schedule a consultation at your earliest convenience and to offer a free estimate for your special occasion.

04/05/2015

Whether you are planning an intimate family gathering, fun dinner with friends or an executive business retreat, The Royal Hospitality Mobile Chef is here to help. We are experience in providing delicious food for many years. No project is too small for your personal chef, and we are happy to tailor the menu for your special occasion. Contact us at [email protected] or Call +256 794 350740