The more things change, the more they stay the same at Nicodemus pork joint in Kikoni, Makerere, off Sir Apollo Kaggwa road.
The joint has changed management over the years, but the same old eyesore worn-out table covers remain. Here, customer care is yet to arrive, and several years since I last visited while still at the nearby Makerere University, the only addition is more joints.
Now, the waitresses are even older but carry the same old ‘I don’t care, take it or leave it’ attitude. Not that the pork diners seem to care; after all, they majorly come for pork and beer – anything else is an extra.
The prices are still fairly affordable for the student community who are the primary target. Occasionally, they serve the corporates who branch off in the evening en route to their homes as they wait for the Museveni-inspired jam on the Northern By-pass.
One stick (skewer) of roasted pork is Shs 9,000 although you will need at least two as one comes with just two or three pieces which is clearly below the Ugandan pork eaters’ threshold for both women and men.
If you prefer the wet fry (kikalayi), a kilogram comes at Shs 25,000 and can be served with either posho, mashed potato or matooke, posho, cassava accompanied with ‘greens’ and avocado. When it comes to the fatty tissue rind (kigodo), Ugandans are a confusing lot.
They love and hate it in equal measure. At Nicodemus, kigodo is served aplenty. So, is the taste still the same?
Pork is pork and with the same cooking styles, the same succulent and tender rindy taste still exists.
fkisakye@observer.ug
Source: The Observer
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