Sunday is a special day in Burundi – and especially at the Lake. Early morning jogging is very popular and this is usually done by a group of friends, club, church (etc) members who jog out to the Lake. Then, it’s to church – and after, it is popular for entire families and groups of friends to go to the Lake for a promenade and, if enough money, for lunch – or at least a snack.
Restaurants and other public places along Lake Tanganyika are especially popular and it is the day of the week that the Hotel Club du Lake Tanganyika has most of its business.
In the morning families with very young children like to come so that their kids can play in the Hotel’s kids’ pool while parents lounge in the sun.
Sunday brunch is an occasion that is enjoyed by many. The Hotel’s excellent pastry chef makes a wide variety of breads, rolls and other goodies, and there is always an array of fresh fruit, cheese, ham, and several hot dishes. Eggs and crepes are made to order. All you can eat for about $9.00 and half price for kids.
At 1pm a large buffet is served and the usual crown is over 100. The price is about $18.00 for all you can eat, half price for kids. Here is a recent Sunday buffet menu:
– SOUP – FRESH TOMATO SOUP
– SALADS – COLESLAW SALAD SARDINE PLATTER MIXED, GREEN SALAD
– COLD CUTS – THIN SLICES OF RARE LOIN OF BEEF WITH HOME-MADE CHICKEN LIVER PATE
-MAIN DISHES – ROAST BEEF BRAISED, SPICED LAMB CHICKEN AND COURGETTE BAKE WHOLE, LOCAL ‘SALMON’ FISH BAKED WITH FRESH MUSHROOMS
– FROM THE CARVING TABLE – BUCK GOAT, GRILLED MAASAI-STYLE (WHOLE BUCK GOAT MARINATED OVERNIGHT IN HEAVILY SALTED WATER & CHARCOAL-BBQ’d IN THE HOTEL’S OWN ‘TEXAS GRILL’)
– SIDE DISHES – PILAF RICE GREEN PEAS COOKED WITH FRESH MUSHROOMS
– HOUSE SPECIALTY FROM UGANDA – TRADITIONAL KAMPALA MATOKE (COOKING BANANAS STEAMED IN BANANA LEAF PACKETS) SERVED WITH: LENGA-LENGA (AMARANTH) FROM KAJAGA VILLAGE WITH CHEF’S SPECIAL PEANUT SAUCE
– DESSERTS – ASSORTED, HOME-MADE FRESH DESERTS CHOICES OF FRESH TROPICAL FRUITS
The kitchen has been busy since early morning preparing all of the dishes (Karen or others – Chef Richard would be very pleased for your comments on the menu!):
In another blog, I will put up detailed directions for making Kampala Matoke and information on this interesting dish.
Afternoon – sees more people coming out to enjoy the sun and the pool; order a snack with drinks and visit with friends.
At 4pm, Steve Sogo and his group come out to entertain the crowd until 8pm. Over the last several years Steve and his group have mastered a wide array of music and singing – from traditional Burundian through French, Italian, Spanish, and other. They are really excellent and considered by many to be the best in Burundi.
In the meantime, kids and others enjoy the beach.
By 9pm, just about everyone has left – tired and happy.