Aya ni amagambo ya Eugene Kayiranga Muzuka, umuyobozi w’Akarere ka Huye, mu nama yagiranye n’ abafite amaresitora, za bar, amamoteri ndetse n’abandi bacumbikira abagenzi mu mujyi wa Butare, kuri uyu wa 22 Mutarama,2013. Iyi nama yari igamije gushishikariza aba bakira abantu batandukanye gutanga serivisi nziza.

Umuyobozi w’Akarere ka Huye rero, yibukije abari mu nama ko gutanga serivisi nziza atari ukumenya ko umukiriya akeneye icyo kunywa cyangwa gufungura akakigezwaho bidatinze gusa, ahubwo ko bidakwiye ko abaseriva bakomeza guha umuntu inzoga kandi babona ko yasinze.

Aha yatanze urugero rwa resitora-bar imwe ijya ibonekamo abana b’abanyeshuri bo muri kaminuza bajya bavamo mu gitondo cyo ku cyumweru basinze, banatahanye amacupa. Yagize ati “bene ibyo bikorwa ni iby’ubugome, si serivisi nziza.”

Yakomeje agira ati “igihe ubona umuntu yamaze gusinda, ntiwari ukwiye gukomeza kumududira inzoga, ahubwo wakagombye kumushakira uko ataha, byanaba ngombwa ukamushakira aho aryama. Icyo nzi ni uko umuntu ugiriye gutyo bucya aza kukwishyura.” Nta n’uwabura kuvuga ko avamo umukiriya uhoraho cyangwa umuntu uvuga neza aho bamuhaye bene iyi serivisi. Ibi kandi bibazanira ishema n’abakiriya.

Na none kandi, kubera ko hari abakiriya baza bakaka ibintu byinshi byarangira bakabura ibyo bishyura, abanyamaresitora, bar na motel babwiwe ko byaba byiza ko uko umukiriya yatse ikintu bakimuzanira hamwe na fagitire.

Meya ati “ubu ni bumwe mu buryo bwo kwirinda ingorane z’abakiriya babura ibyo kwishyura bikaba byatuma bafata umwenda ushobora no kubagora kwishyura. “

Hari ahantu batanga servisi zo kugaburira abakiriya usanga badafite ubushobozi bwo kugura firigo nyinshi ku buryo usanga firigo imwe irimo inyama z’inka, inkoko, borosheti, ibishyimbo byasigaye bidakoreshejwe, … ikipe ishinzwe kugenzura imikorere y’ahakirirwa abashyitsi batanga n’amafunguro mu Karere ka Huye iti “ibi si byo”.

Umwe mu bagize iyi kipe ati “twasuye amaresitora n’ahandi bakira abantu ho mu mujyi wa Butare. Twasanze hari aho usanga firigo imwe ibitse ibiribwa by’ubwoko butandukanye. Ibi ntibijyanye n’isuku aha hantu haba hagomba abakiriya babagana”.

Undi mu bagize iyi kipe ati “iyo umuntu yegeranyije ibiribwa, usanga byarataye uburyohe by’umwimerere. Bityo ukaba wasanga inkoko itagifite uburyohe bw’inkoko busanzwe, kubera ko iba yegeranyijwe n’inyama z’ihene. Za nyama z’ihene na zo nizotswamo borosheti, iyo borosheti ntizaba ifite uburyohe basanzwe bwa borosheti.”

Inama rero ku banyamaresitora, bar, motel, ndetse na hotel ni uko bagira firigo zihagije, buri bwoko bw’ikiribwa bukagira ububiko bwihariye. Cyangwa se na none, ba nyir’ukwakira abakiriya babaha n’amafunguro bajye bagura ibintu bikeya, abakiriya bari bumare. Ntibakagure byinshi aha ngo birahendutse kandi batazabona aho babibika.

Soaking the beans the night before drastically reduces the cooking time. And it’s better to often cook extra beans, to maximize one’s energy-efficiency, and use them for soup.

If using canned white beans, or making a big pot, you’ll need 2 cups (380g) of beans, drained for the dip.

Reserve some of the liquid, as indicated in the recipe for making the dip. You can use whatever herbs you like. Fresh basil works quite well, as does sage, and tarragon would add a nice sharpness.

Serve the dip with toasted slices of bread, or whole-grain crackers.

Ingredients

3/4 cup (6 ounces, 225g) dried white beans

One bay leaf

1/4 cup (60ml) bean cooking liquid

2 medium cloves garlic, peeled and minced

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon salt

generous pinch of red pepper powder

Additional olive oil and fresh herbs, for garnish

1. Rinse the dried beans and sort them, checking for stones or debris. Soak the beans overnight in cold water.

2. The next day, bring the beans to a gentle boil with a bay leaf, making sure there is plenty of water covering them. Cook until completely tender, 1 to 2 hours, depending on the beans.

(If you live in an area with hard water, a pinch of baking soda can be added to the water to help the beans cook and soften.)

3. Drain the beans, reserving some of the liquid. Puck out the bay leaf and let the beans cool until tepid.

4. Put the beans along with 1/4 cup (60ml) of their cooking liquid in a blender or food processor, and blend with the garlic, dill, mint, parsley, olive oil, lemon juice, salt, and red pepper powder.

You’ll need to stop the machine a few times and scrape down the sides, but do puree it long enough for it to be completely smooth, which will take several minutes.

Serve the dip six to eight appetizer-sized servings

“Adding more alcohol to a drunken customer is not customer car.”

This was said by Eugene Kayiranga Muzuka the mayor of Huye district while meeting hotel and restaurant owners January 22, 2013.

The meeting that saw the turn up of Restaurant owners, hotels, bars and accommodation service providers was meant to improve customer care in Huye district.

Kayiranga told the participants that good customer care is not only attending to the customers’ needs in time but also to know when to stop serving liquor to the customers who are drunk.

The mayor gave an example of one resto-bar in Huye where university students are seen in the morning leaving the bar with alcohol bottles.

“Actually this is not customer care but a crime. If a customer has had enough to drink, find a way getting him to go home instead of giving more.”

He advises that such an act might make one become a regular customer of the bar in addition to bringing other customers.

Participants were also advised to bring the bill alongside the items ordered by the customers to avoid cases of some customers who might ask for a lot of drinks and fail to pay.

A team in charge of supervising restaurants in Huye district has revealed that storing different food stuffs in one fridge destroys the foods natural flavor.

This applies to the people who run restaurants and other eating places, who keep food in refrigerators to prevent it from going bad.

One of the members says: “we have visited restaurants and other entertaining places in Butare town but the results are shocking. In some places, one fridge stores different kinds of food which is not hygienic.”

“Preserving different dishes in one place, makes them lose natural flavor. For instance chicken refrigerated next to goat’s meat will not taste like it would when kept in a separate fridge,” he adds.

Restaurant, bar, motel and hotel owners are advised to have enough fridges and freezers so that food is stored differently. Alternatively, they are advised to buy little food that is consumed and gets finished in a day.

Bimwe mu byo amahoteli asabwa ni ukutangiza i Kivu banemamo amazi
ava mu bikoni n’imisarani

Ubuyobozi bw’akarere ka Karongi bwafashe umwanzuro wo kujya butanga amashimwe ku mahoteli, resitora n’amacumbi yitwara neza akubahiriza amabwiriza agenga isuku n’imibereho myiza y’abakiliya n’abakozi.

Icyi cyemezo cyafashwe kuri uyu wa kabiri tariki 5/2/2013 mu nama yaguye y’umutekano y’akarere ka Karongi, nyuma yo gusanga hari amahoteli resitora n’amacumbi atujuje ibisabwa kugira ngo atange serivisi zinoze.

Mbere yo gufata icyo cyemezo, urwego rubishinzwe mu karere rwabanje gukora igenzura risesuye hirya no hino bagenda bareba uko amahoteli ateye, ibikoni byayo, ubwiherero, ibyumba byo kuraramo, ibyagenewe gukorerwamo inama, uburyo amazi yanduye asohoka muri hoteli, isuku muri hoteli ndetse no hanze yayo.

Nyuma y’igenzura, ababishinzwe bamuritse uko amahoteli arutanwa kuva kuya mbere kugeza kuya nyuma.

Hotel ya mbere mu kubahiriza ibisabwa ni Bethany Center ifite 96.9%, iya nyuma ni Eco best Western Hotel ifite amanota 71.1%. Moriah ni iya gatatu, Holliday iya kane, Golf Eden Rock iya gatanu.

Umuyobozi w’akarere ka Karongi Kayumba Bernard yavuze ko bafashe icyemezo cyo kujya batanga certificats ku bitwaye neza, kandi n’abitwaye nabi bagahabwa ibihano. Ni byo Kayumba akomeza asobanura: Twafashe umwanzuro ko guhera uyu munsi tugiye kujya dutanga amashimwe rimwe mu mezi atandatu ku bakoze neza, abakoze nabi bagahanwa kuko iyo dukoze igenzura turagaruka tukabereka uko byari bimeze mbere ibitaragenze neza bakabikosora, ni ukuvuga ko ku igenzura rikurikira bagomba kuba bazamutse mu manota, ni yo mpamvu twafashe iki cyemezo kugira ngo abantu bajye bahora barushanwa.

Akayezu Jean Marie ni manager wa Gold Eden Rock Hotel yaje ku mwanya wa karindwi. Yadutangarije ko kiriya cyemezo yacyakiriye agira ati: kizatuma bikebuka bakareba ibyo dukwiye kuvugurura, kandi ni byiza ko abazajya bitwara neza bazajya bahabwa amashimwe, nabyo bizatuma abandi barushaho kunoza serivisi.

Usibye amahoteli, amaresitora n’amacumbi, inama y’umutekano y’akarere ka Karongi yanasanze hakiri ibigo nderabuzima byinshi muri Karongi birangwamo isuku nke, ibindi ugasanga nta hagenewe kujugunywa imyanda hahagije bifite.

Ubusanzwe ibigo nderabuzima bisabwa kugira ahajugunywa imyanda hane (4), ariko ibirenga 1/2 ku bigo 20 ibihafite ni mbarwa. Ingero zatanzwe ku bigo nderabuzima bidafite isuku n’ibiyifite ni icya Rufungo kiza ku mwanya wa nyuma n’amanota 25%, icya police Karongi gifite 38%, Kirambo na Bubazi bifite 40%. Ikigo nderabuzima cya Gisovu ni cyo cyambere n’amanota 88%.

The post KARONGI: Amahoteli na resitora bikora neza bizajya bihabwa amashimwe appeared first on The Rwandan Cook.

Everyone wants to take better care of themselves and that means making sure that they are eating the best foods that they can.

Raw foods are believed to be the right choice when it comes to picking healthy ingredients, but you may be surprised to hear that opting for a diet rich in raw foods is more complex than just going to the grocery store and buying a few fruits and vegetables.

You have to think about where that food is coming from when you decide to start eating foods in their natural state. Before they reach the store, most vegetables that you buy at your local grocers have to travel quite a distance.

Some of them are covered with preservatives in order to keep them looking and tasting their best. Before they are even picked they come in contact with chemicals in the form of pesticides.

If you want to avoid ingesting all of these unwanted additives there are a couple of things you can do. One is to purchase organic raw foods.

These are grown in such a way that no chemicals are used in the growing process. You know for sure exactly what you eat since there is no use of preservatives.

You are having all the best parts of the food without any unnatural addition to it.

An alternative to buying organic fruits and vegetables is to grow your own. For many years, a lot of families have grown and eaten their own raw foods.

This is not just a cheap way to eat healthy but it also gives you the chance to do some gardening outside.

Imagine when you pick your own carrots and tomatoes how rewarding it will be. This is truly what raw foods are all about; completely fresh and free of any additives.

If fruits and vegetables are not exactly your favourite food group, think of diving into the sushi world. Sushi is now known to be one of the most well-liked raw foods there is.

Some people cannot think of eating raw fish but it’s tasty and at least worth a try. It really is one of the tastiest and more nutritious foods there is.

It is always a good thing to eat foods that you not only enjoy but are also good for you. Consider the source when you are buying raw foods.

There are things that need to be consumed shortly after purchase and that is the case of fruits and vegetables}. It would be a good idea to purchase a few of them every two or three days so the food doesn’t go bad before being eaten.

The post Try Raw foods for a good life appeared first on The Rwandan Cook.

Some important indicators for honey fit for human consumption include crucial parameters that are tested by Rwanda Bureau Standards (RBS) laboratories with intention to not only ensure honey quality for trade but help honey processors improve that sector.

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referenced. Honey that is not produced by bees should have distinctly different properties.

Ally Clair Harerimana from Inorganic Chemistry Section at RBS says, some people prefer honey over sugar and other sweeteners due to its attractive chemical properties for baking, and its distinctive flavor.

Honey is generally made by bees’ transformation results by a process of regurgitation and evaporation. Honey gets its sweetness from the monosaccharides, fructose, and glucose, and has approximately the same relative sweetness as that of granulated sugar.

PHYSICAL AND CHEMICAL PROPERTIES

Honey is denser than water with a density of about 1.37. The physical properties of honey vary depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of specific sugars it contains.

Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a super cooled liquid. This forms a semisolid solution of precipitated sugars in a solution of sugars and other ingredients because the glucose precipitates into solid granules.

Like all sugar compounds, honey will caramelize if heated too much, becoming darker in color and eventually burning. The pH of honey is between 3.4 and 6.1. It contains fructose, which caramelizes at lower temperatures than the glucose.

Honey also contains acids, which act as catalysts and interacting with the flavors, adding the aroma and taste.

Those acids are Gluconic acid which is the most prevalent; formic, acetic, butyric, citric, lactic, malic, pyroglutamic, propionic, valeric, capronic, palmitic, and succinic, among many others.Honey is a mixture of sugars and other compounds.

With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%) making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose.

Honey’s remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.

Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.Addition of sugars originating from corn or sugar cane/commercial sugar in honey can be detected by using Fiehe’s test.

“As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals,” Harerimana says.

High-quality honey can be distinguished by  fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead.

The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water or moisture content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.

However, this physical appearance examination is not enough to conclude on the quality of honey being good or not. Apart from these physical appearances points, RBS laboratories carry out honey test analysis to ensure the quality and its fitness for consumption. Those parameters include Relative Density, Moisture Content, Indicators of Honey QualityHydroxymethylfurfuraldehyde(HMF), Fiehe’s Test, Total Ash (amount of minerals content), Heavy Metals, Sucrose, Total Carbohydrates, Glucose and Fructose Content, Total Solids, Total Water Insoluble Solids and Acidity.

ORIGIN OF TOXIC CHEMICALS IN HONEY

Various synthetic chemicals, such as insecticides and fertilizers, as well as a variety of naturally occurring

chemicals from plants can intoxicate honey. This intoxication can also result from exposure to ethanol from fermented nectar, ripe fruits, and manmade and natural chemicals in the environment.

The honey produced by bees from these toxic nectars can be poisonous if consumed by humans. HMF (HydroxyMethylFurfuraldehyde) is a dangerous and carcinogenic compound which may be present in

honey. It is used as an indicator of heat and storage changes in honey

THE FOLLOWING REACTIONS CHAIN SHOWS HOW HMF IS FORMED:

1. Fructopyranose 2. Fructofuranose 3. Fructose 4. Dehydration stage of Fructose 5. HMF

In fact, HMF is formed by the breakdown of fructose in the presence of an acid.

Heat increases the speed of this reaction. The increase in speed is exponential with increasing heat.

HMF occurs naturally in most honeys and usually increases with the age and heat treatment of honey.

HMF’s occurrence and accumulation in honey is variable depending on honey type.

HMF is used as an indicator of honey adulteration with invert syrups (syrups of glucose and fructose). Sugar cane (sucrose) is “inverted” by heating with a food acid, and this process creates HMF.

CASE OF PASTEURIZED HONEY

Honey is heated in a pasteurization process in order to kill or destroy yeast spores/cells which requires temperatures of 161 °F (72 °C) or higher. It also liquefies any microcrystals in the honey,  which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.

The post Rwanda: Similarities of honey and sugar appeared first on The Rwandan Cook.

As Rwanda’s tourism industry continues to play a big role in the country’s revenue in the recent past, more tourism institutions especially standard customer care is what the country needs so as to attain revenue increment.

Incidentally, Kigali embraced another new hotel “Classic hotel”, located in Kicukiro— sonatube about three Kilometers from Kanombe international airport and five kilometers from the city centre.

The hotel has 50 cozy rooms including suites, family, doubles and singles.

Each of these rooms is equipped a flat TV, office table, fridge, air conditioner, telephone, safe box, as well as wireless connection and cable access on the internet.

The rooms are charged differently according to their categories from $ 200 and down from there, with free American breakfast inclusive.

The hotel has two bars, one next to the restaurant and another within the hotel building.

Niyonilingiye Jean Paul, the hotel manager said since inception on February 5, 2013 the hotel is already receiving international and local clientele whose number keeps growing with time, despite the tight competition on the market.

The hotel menu offers both local and international cuisines. You can enjoy Rwandan special buffet at only 6, 000 and 7,000 Rwandan Francs per meal.

You can also enjoy live band every Friday and Saturday from 6:00pm to 9:30 pm.

The hotel’s accessible location lets you connect easily to the city center where you can do all your businesses.

Its conference room accommodates a good number of 100 people and is equipped with projector, sound system, flip chat, note books, markers and pens.

Among special offers free shuttle from the airport to the hotel is offered and from the hotel to the airport, to top it all, a welcome refreshment upon arrival.

Niyonilingiye  said the hotel offers excellent service due to the qualified and talented staff. “Here you are assured with good customer care to your full satisfaction accompanied with perfect hygiene.

Niyonilingiye stated that by the end of April, 2013 the hotel will be able to offer facilities such as swimming pool, gym, and sauna.

”Be assured of a smile on your face as you enjoy Classic hotel services.”

The post Be among the first to experience the new atmosphere at Classic Hotel appeared first on The Rwandan Cook.

When you pass through to do your shopping or businesses within UTC shopping mall, you are irresistibly pulled by the aroma of the delicious meals at Dallas eatery leaving your test buds salivating for a bite.

Living in the urban ties you down on a busy schedule, sometimes the desperation buffet running out on you, eats you up.

Buffets are definitely the way to go for quick and cheap meals here in Rwanda.

Located on the ground floor within UTC shopping mall, Dallas offers you hot buffet 24 hours a day and 7 days a week, at only 2,500 accompanied with free vegetable soup and fruit salad for dessert.

Dallas’s domain meal is pizza costing only 4000 francs.

The restaurant also offers take away which can be delivered to you freely, up to your door step, preferably.

Hosting meetings at Dallas allows you to enjoy a discount on your meals.

The customers are entertained with music and as for soccer you can watch different games simultaneously, although you should expect to be destructed here and there by passers bys doing their shopping.

You will also find cuisines including African, European, Indian, as well as local — ranging from Isombe, mateke, katoga among others.

If you like doing your shopping or hanging out in town especially around UTC shopping mall and your stomach rumbles for a meal? Dallas eatery is the place ideal for you.

The post Dallas restaurant, enjoy buffet at your convenience appeared first on The Rwandan Cook.

The lobby is an atrium style, and once guests pull into the porte cochere and pass through security it is a welcoming space of soft lounge chairs and seating.

Front desk staffers smile at any interaction and are proud to point guests to the Rwandan-made crafts in the hotel’s own gift shop.

This is, in fact, the city’s nicest hotel on the market located in the central of Kigali, just 10 kilometres from Kigali International Airport.

Even more important is the fact that this is the city’s primary international five-star offering outperforming even welcoming everyone from heads of state to celebrities. 

The hotel’s main eatery is Milima overlooking the pool and serving three Mediterranean-inspired meals a day including a solid snack menu for those who want to lounge by the water.

During the day, the waterfall sounds attract guests to the pool for relaxation and occasional live music plies the space.

Theme nights during the evening hours attract locals and guests for favorites ranging from African grills to Mongolian barbecues. Live music is popular in the hotel’s bar and lounge area.

Guest rooms at serena are decorated in contemporary décor, but not without a handful of African elements like artwork and colorful fabric pillows.

You will enjoy wireless high speed Internet is available in all guest rooms and public areas. Ensuite amenities include everything from powerful air conditioning to cable TVs –flat-screen in some rooms, coffeemakers, robes, slippers, pillow menus, and phones with voice mails.

You will mostly appreciate the electrical outlets catering toward international travelers and full-length mirrors.

Prime rooms are preferred because they are mostly in the newer wing and feature balconies overlooking the swimming pool or front entrance. Rooms in the newer wing are typically more modern, but all feature the same high-tech amenities and modern-day comforts.

Bathrooms are spacious with tiled showers, soaking tubs, and plentiful amenities including British Penhaligon’s toiletries.

Regional guests find the hotel’s Middle Eastern-inspired spa to be the best for massage and beauty treatments. All guests have complimentary access to the spacious fitness center, sauna, and steam room facilities.

Room service is offered 24hours and seven days a week with special provisions that are made for early departures with a boxed breakfast on offer at reception.

Staff is perfect to international standards, and the hotel’s dedicated taxi staff is also good in their service.

There is no better option in Kigali than the Serena, and the staff here performs to expectation.

The post Kigali Serena hotel, at your satisfaction appeared first on The Rwandan Cook.

It’s hard to believe, but the spices that add such wonderful flavor and fragrance to your baked pies, muffins, cookies and cakes can also add unique medicinal value to your health. Scientific evidence has shown, through clinical trials and studies, that a few of your favorite ingredients can also have great impact on your health and well-being.

CLOVES

Cloves are used frequently in gingerbread cookie, pumpkin pie, and even chili recipes for added warmth, sweetness and fragrance. But the active component in cloves volatile oils, eugenol, have made them the subject of numerous studies.

The results of these health studies revealed the following ways in which cloves are helpful:

Acts as a mild anaesthetic, Acts as an anti-bacterial agent, reduces inflammatory symptoms, relieves symptoms associated with asthma, relieves symptoms of rhuematism and arthritis, eliminates intestinal parasites, contains excellent sources of dietary fiber , contains excellent sources of Vitamin C, contains excellent sources of omega-3 fatty acids, contains good sources of Calcium, may stimulate creativity and mental focus and  prevents toxicity from environmental pollutants

NUTMEG

The mention of nutmeg usually conjures up images of holiday dishes and aromas. But nutmeg has more to offer all year round than just spicing up your holiday season.

Nutmeg, a native spice of the Moluccas Islands in the South Pacific, has been known to have the following health benefits:

Lowers blood pressure, soothes digestive upset, eases joint pain and inflammation, provides relief from diarrhea, promotes concentration, stimulates the cardiovascular system, relieves pain from tooth aches, relieves nausea, relieves insomnia, calms muscle spasms and anxiety and helps remove toxins from the liver.

As you can see, cinnamon, nutmeg and cloves have many therapeutic effects and add significant value to a healthy diet. However, it’s recommended that they not be eaten every day or you run the risk of developing an allergy to them. Also, spices are not necessarily a “cure” for disease, but are rather an adjunct to a healthy lifestyle.

The post Go for longevity with spices appeared first on The Rwandan Cook.

Ingredients

>> 1.5 lb. boneless,

>> skinless chicken thighs
>> 1 packet instant mashed potato flakes
>> seasonings
>> butter spray

Directions

Pre-heat oven until 400 degrees Farenheit.

Line baking sheet with foil and spray with cooking spray.

Take potato flakes, place in large bowl. Add whatever seasonings you’d like.

Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.

Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.

Bake for about 20 minutes or until cooked thoroughly.

The post Potato flake fried chicken appeared first on The Rwandan Cook.

Making a big batch of this healthy, satisfying stew on Sunday night can go a long way toward quick and easy leftovers on busy weeknights.

Ingredients

>> 1 onion, chopped

>> 4 skinless, boneless chicken breast halves, cut into bite size pieces

>>1/2 pound baby carrots

>> 4 potatoes

>> 1/2 teaspoon salt

>> 1/4 teaspoon ground turmeric

>> 3 tablespoons tomato paste

>>1/2 cup water

>> 1/4 teaspoon garlic powder (optional)

>> 1/2 teaspoon ground black pepper (optional)

Cooking Instructions

1. In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
2. Cook for 1 to 1-1/2 hours on medium low heat. Serve.

The post Chicken Vegetable stew appeared first on The Rwandan Cook.

When you have leftover rice, you have another great meal in the making. You’re already halfway to creating a casserole, a tasty soup, or a light salad.

If you have just a little bit of rice, add it to tomato soup you’re serving the kids, or mix it with some cooked chicken and broccoli, sprinkle it with a little cheese, and microwave it for a chicken –like lunch treat.

You can add it to your meatloaf to give it more substance (as in this Black Curried Rice Meatloaf, which calls for long-grain brown rice).

Or you could make a stuffed side dish, such as these mushrooms and nut stuffed onions (which only require a half-cup of cooked rice).

And if you’re lucky enough to have a cup or two of leftover rice, these recipes will do you proud.

Chicken Alfredo and Rice Casserole: An easy casserole that combines your rice with chicken, peas, roasted red sweet pepper, and slivered almonds. Plus, using a jar of store-bought alfredo sauce gets this meal on the table with only 25 minutes of prep time.

Five Treasure Fried Rice: Why get Chinese takeout when you already have rice? Add carrots, broccoli, corn, scallions, and some bacon, along with two large eggs and spices to create fried rice that’s delicious and with far less fat than the more expensive takeout version.

Chicken Soup with Rice: This classic Greek soup is as bright and sunny as Greece itself, with lemon and egg yolks. You’ll need two cups of leftover rice to make a pot of this heartwarming soup.

Salsa, Black Bean, and Rice Salad: Tuck this fresh and spicy mixture into a lettuce leaf and sprinkle it with pepper-spiked cheese for a salad that satisfies. The bright taste of cilantro and the earthiness of black beans and corn are a classic complement for white rice

The post Rwanda: Save your money with rice leftovers logic appeared first on The Rwandan Cook.

Police in Kirehe district on April 7, 2013 arrested a twenty-four year man identified as Vincent de Paul Nzaramba for allegedly stealing money from a client who had spent a night at Mount Kigali Hotel.

Nzaramba was arrested at around midday at Rusumo border post while exchanging the money. During his arrest, he was found in possession of 400 Euros and Rwf 100,000.

He stole the money on April, 2 evening and has since been on the run.

The suspect who worked at the Hotel as a cleaner is believed to have been intending to flee to Tanzania. He is currently detained at Kirehe Police Station.

Even after being found in possession with the stolen money, Nzaramba denies allegations that he stole the money and claims he only found the money in the room, picked it and immediately walked away with it.

The Eastern region Police Spokesperson, Senior Superintendent Benoit Nsengiyumva urged Hotel owners to put in place security measures which particularly monitor entry and exit of properties in the Hotel.

“If this strategy is employed by Hotel owners, I am very sure there would be no such risks of clients missing their money and some other equipment,” said Nsengiyumva.

Nsengiyumva also pointed out to the need and importance by the Hotel owners to give jobs to people of integrity and importantly those with known identification.

He appealed residents for more cooperation through information sharing to ensure security of people and properties not only at Hotels but also in all other places.

If convicted, Nzaramba will be punished according to article 300 which suggests a prison sentence between six months and two years and a fine amounting from two to five times the stolen amount of money or face one of these penalties.

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To some people, eating meat is eating healthy and people who are not privileged to enjoy this meal often tend to like it so much. On the contrary, vegetables are much more important to human health than eating meat every day.

Though meat is considered a healthy component of a balanced diet, it poses health risks if your diet contains too much of it. Fortunately, with the wide varieties of foods available in even the average supermarkets and local markets, meat no longer needs to be the centerpiece of your meal. Being mindful of these health risks may convince you to focus more on fruits, vegetables, healthy dairy products and grains

Weight Gain

Overconsumption of meat can lead to weight gain. Although lean meats are considered to be a healthy component of a balanced diet, they still pack a caloric wallop on an ounce-for-ounce basis when compared to fibrous vegetables like broccoli or green beans. No wonder, then, that people who eat large quantities of meat tend towards more obesity.

A population-based study published in the “International Journal of Obesity” found that the people in the top 20th percentile for meat consumption took in an average of 700 more calories a day than people in the bottom 20th percentile.

Shorter life span

According to MayoClinic.com, eating less meat may lead to a longer life. A study sponsored by the National Cancer Institute discovered that people who consumed four ounces or more of meat daily had a 30 percent higher risk of dying during ten years of follow-up than their less carnivorous counterparts. People who ate large quantities of processed meats, like hot dogs, bacon, salami and other cold cuts, were also at higher risk.

Diabetes and Heart Disease

A Harvard University analysis of research on meat consumption found that people who consumed 100g of meat daily, roughly the size of a pack of cards, had a 12 percent greater risk of developing diabetes. Those who ate 50g or more of processed meat had a 17 percent higher diabetes risk. Surprisingly, those who ate 100g of meat per day did not have a significantly higher risk of heart disease, but those who ate 50g or more of processed meat were at a 42 percent higher risk.

More studies are needed to determine if unprocessed meat is the heart disease risk that people commonly assumed it to be. However, diabetes itself causes cardiovascular complications, so there are still good reasons to steer away from red meat.

However, take a pass on eating meat just one day a week and you will reap these excellent benefits.

Better Health

Animal foods, especially red meat, are among the largest sources of saturated fats in our diet. Eliminating meat that is beef, pork, lamb, poultry―one day a week can reduce your risk of dying from heart disease and some cancers. Again, cutting down on meat encourages people to eat more vegetables

Adding a serving of produce to your diet each day for instance ½ cup of melon or broccoli may lower your risk of heart disease by 4 percent and your risk of stroke by 6 percent.

More Money in Your Pocket

Consuming less meat boosts your bottom line. Meat tends to be expensive compared to the vegetables. Definitely, you will be saving some money after cutting down on meat in addition to eating healthy.

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CityBlue Hotels-Embassy Row of Rwanda is located within 15 minutes drive from Kigali International Airport, along Boulevard de l’Umuganda in the prestigious area of Kacyiru.

Founded by Diar Capital, the investment firm, after years of research and due diligence across numerous cities and towns across West, East and Central Africa, CityBlue Hotels set its footprint in Rwanda, where two hotels were opened to the public in March 2013.

Also in the vicinity are the Australian High Commission, the British High Commission, the Egyptian Embassy, the Embassy of Japan, and the Embassy of the Netherlands, among others.

With such neighbours, CityBlue Hotel, Embassy Row, Kigali is in great company and yet only a few minutes by car from the exclusive suburb of Nyarutarama, the eclectic bars and restaurants of Kimihurura and the commercial hub of downtown Kigali.

The hotel has 26 stunning rooms, including 2 signature suites, 5 junior suites and 8 further club rooms each with complimentary Wi-Fi, power showers, luxury mattresses and flat-screen TVs equipped with all the news, sports and entertainment channels.

Room rate are charges range from $150 down to $100.

The Embassy Row hotel has a 40 person conference room with all the latest technology and is adjacent to a magnificent restaurant and bar, known well in Kigali as the Orange Courts Café, Bar and Grill.

At Orange Courts restaurant you will enjoy some international continental cuisine which Includes north American food, Italian, Chinese as well as local food served as buffet costing at 3900Frw and 4500Frw.

The buffet prices differ according to the quantity of different kinds of meat served, which includes fish, chicken and beef— When you go for the one costing  at 3900Frw you will only get the two choices of the three types of meat and when you choose to have all the three items of meat you pay 4500Frw.

The buffet is accompanied by free soup and a free desert; and you will experience four types of free international salads at Orange Courts.

“Be assured of excellent quality service at an affordable price escorted with fantastic food and beverages that includes free breakfast from an international restaurant sitted right at the hotel premises, Jameel Verjee, the founder of CityBlue Hotels.

The hotel has a spacious garden sitting where you can host different kind of events such as corporate events, outdoor parties weddings among others and is ideal for the business or leisure travelers.

The domain meal at Orange Courts is Nachos, a Mexican meal costing 3000Frw.

The focus of the hotels is on safety, cleanliness, hospitality and technology in the best locations in each city of operation.

It also has other conveniences designed to enhance your stay, whether you‘re staying there for business or leisure, including shuttle to and from the Kigali airport— in certain circumstances.

CityBlue Hotels is a new genre of hotel in the sub-Saharan African marketplace.  At CityBlue Hotels be assured of quality service 24 hours and 7 days a week.

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Mebs Kara a Tanzanian national has lived most of his life with a passion of becoming a successful business man. He therefore decided to travel around the world in Search of business opportunities.

After completing his studies in Tanzania, he moved to Zambia where he spent 10 years and later moved to Canada where he spent 35, with 32 years of experience in restaurant, Bar, nightclub and café.

He left Canada in September 2012 and ventured Africa for bigger business opportunities. “I traveled to African countries including Mozambique, Tanzania, Kenya, Uganda, Zambia and my last stop was Rwanda,” Kara says.

“I decided thereafter that I want to live and do my business in Kigali, because of security and corruption free environment”.

He has spent 3 months living in Rwanda as well as doing his business.

While doing his Rwanda business analysis within his career circles, he discovered restaurant would be the befitting business to do. He set up his restaurant business named Orange Courts Café, Bar and Grill,   Located In Kacyiru, in the vicinity of embassies.

Orange Courts Café, Bar and Grill, an International continental cuisine comprises of a bit of American, Chinese, Mexican, Rwandan local food. The restaurant also has brochettes, chicken and pizzas.

At Orange Courts, lunch buffet is offered from Mondays to Fridays— pretty good buffet that includes salads, soup, hot meals and deserts.

The restaurant offers different types of Buffet ranging from 3900 Rwf per plate to 4500 Rwf. The price varies according to the number of different meat items you choose to add to your buffet, such as beef, chicken and fish.

The restaurant  offers 10 hot items, out of 10, three are meat items and 7 are the sides and on these sides there are no restrictions—You can get more rice, potatoes, or have more of all sides.

“We serve 4 different kinds of salads every day, soup, 4 different kinds of desserts, and those 10 hot sides,” Kara says.

You can also try on their domain meal Nachos- a delicious Mexican meal which is prepared from a combination of cheese, onions and green pepper served with chicken or taco beef, costing at 3000 Rwf.

The spacious garden sitting, allows you to host your events including wedding, outdoor parties among others.   More bar facilities to set up a sports oriented bar.

The restaurant opens at around 6:00am to midnight. Anytime you visit the place, you will find food. If you don’t get buffet you get food on menu order.

The post Orange Courts Café, Bar and Grill appeared first on The Rwandan Cook.

Mebs Kara a Tanzanian national has lived most of his life with a passion of becoming a successful business man. He therefore decided to travel around the world in Search of business opportunities. After completing his studies in Tanzania, he moved to Zambia where he spent 10 years and later moved to Canada where he spent 35, with 32 years of experience in restaurant, Bar, nightclub and café. He left Canada in September 2012 and ventured Africa for bigger business opportunities. “I traveled to African countries including Mozambique, Tanzania, Kenya, Uganda, Zambia and my last stop was Rwanda,” Kara says. “I decided thereafter that I want to live and do my business in Kigali, because of security and corruption free environment”. He has spent 3 months living in Rwanda as well as doing his business. While doing his Rwanda business analysis within his career circles, he discovered restaurant would be the befitting business to do. He set up his restaurant business named Orange Courts Café, Bar and Grill,   Located In Kacyiru, in the vicinity of embassies. Orange Courts Café, Bar and Grill, an International continental cuisine comprises of a bit of American, Chinese, Mexican, Rwandan local food. The restaurant also has brochettes, chicken and pizzas. At Orange Courts, lunch buffet is offered from Mondays to Fridays— pretty good buffet that includes salads, soup, hot meals and deserts. The restaurant offers different types of Buffet ranging from 3900 Frw per plate to 4500 Frw. The price varies according to the number of different meat items you choose to add to your buffet, such as beef, chicken and fish. The restaurant  offers 10 hot items, out of 10, three are meat items and 7 are the sides and on these sides there are no restrictions—You can get more rice, potatoes, or have more of all sides. “We serve 4 different kinds of salads every day, soup, 4 different kinds of desserts, and those 10 hot sides,” Kara says.

You can also try on their domain meal Nachos- a delicious Mexican meal which is prepared from a combination of cheese, onions and green pepper served with chicken or taco beef, costing at 3000 Frw. The spacious garden sitting, allows you to host your events including wedding, outdoor parties among others.   More bar facilities to set up a sports oriented bar. The restaurant opens at around 6:00am to midnight. Anytime you visit the place, you will find food. If you don’t get buffet you get food on menu order.

The post Orange Courts Café, Bar and Grill appeared first on The Rwandan Cook.