Ngege-Tabbu
Lake Victoria tilapia, slow-grilled over charcoal with house spices. Served with roasted groundnut sauce, steamed matoke and fresh kachumbari.
Traditional recipes and farm-fresh ingredients from local farmers in Wakiso and Mukono. Eat in the dining room, order to your room, or collect at reception.
Under the leadership of Chef Kafali Paul, our kitchen celebrates the rich culinary heritage of Uganda, from the smoky warmth of charcoal-grilled tilapia to the gentle sweetness of steamed matoke.
At Namirembe, we believe every meal tells a story. We source ingredients from local farmers in Wakiso and Mukono, ensuring every plate carries the authentic taste of home.
Lake Victoria tilapia, slow-grilled over charcoal with house spices. Served with roasted groundnut sauce, steamed matoke and fresh kachumbari.
Tender goat skewers marinated in our house blend of herbs and spices, charcoal-grilled. Served with roasted plantains (gonja) and chilli dipping sauce.
A generous sharing platter for two: grilled tilapia, pork ribs, chicken wings, Ugandan rolex, fresh salad and a selection of local sides.
Order from this page during kitchen hours (06:30 to 22:00). Choose Room service, add your room number, and pay when your food is served. You can track the order with its reference and your phone number.

Celebrations, family gatherings, meetings and workshops. Catering is available in all three conference venues: Namirembe Hall, the Kampala Suite and the Boardroom.
The kitchen cooked matoke and groundnut sauce just the way I remember it. Dinner after a long day was the best part.
Esther W.Business guest, KigaliSample
Fresh fruit and Ugandan coffee at breakfast, then a short walk to the cathedral. A restful weekend away from the city noise.
Amina S.Weekend guest, JinjaSample
Quiet enough to work, and only ten minutes from my meetings in town. Reliable Wi-Fi and breakfast before the traffic starts.
Daniel K.Business guest, NairobiSample
Sample testimonials are shown for illustration until guest reviews are published.
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