As you stroll through the bustling streets of Kampala, one phrase boldly leaps out from the menus of street food stalls: “TV Chicken.”
This tantalizing delicacy earns its name from its unique preparation method. Nestled inside a transparent oven, the chicken roasts on full display, its somersaulting dance captivating passersby and customers alike.
The sight alone is a spectacle. Positioned prominently outside the kiosk, the oven allows hungry onlookers to feast their eyes on the roasting bird, its juices sizzling and its once-white flesh transforming into a tempting golden-brown hue.
The aroma that wafts through the air is simply irresistible, igniting appetites and coaxing even the thriftiest of wallets to part ways with their last coin for a taste.
Served alongside the succulent, flavorful chicken are a variety of accompaniments: crispy French fries, smoked bananas, or cassava, all complemented by a refreshing salad.
It’s a feast that promises not only satisfaction but an experience etched into the memory of anyone fortunate enough to indulge.
Across the border in Kenya, a similar culinary delight awaits, though under a different moniker. Known locally as “kuku pono,” Kenyans passionately argue that this name better befits the dish.
Yet, whether it’s “TV Chicken” in Uganda or “kuku pono” in Kenya, the essence remains the same—an irresistible street food that transcends borders with its mouthwatering allure.
