Chef Zulaika Namwase on what she would cook for Kyabazinga, given a chance

ZULAIKA NAMWASE is a Ugandan chef who moved to the Middle East and is currently working in the United Arab Emirates at Nowbl Café LLC as head chef.

She started out as a home chef in Al Ain, one of the cities in the UAE, before landing her job at Nowbi. She talked to Quick Talk about her life as a chef and how it feels to work away from home.

Could you tell Quick Talk a bit more about your background and what inspired you to become a chef?

I was born and raised in Namasuba, Uganda in a household where food was central to family life. My mother was an incredible cook, and I grew up watching her prepare breaktime meals for students that brought the whole neighborhood together.

I think that’s where my love for cooking started – from the joy and connection it created. Ugandan food is full of soul. The flavours, the stories, the traditions – it is food that’s cooked slowly and with love, making you develop patience with passion.

Growing up, I learned how each dish carries meaning, from matooke to groundnut stew. It taught me that cooking is more than a skill; it’s a way of preserving culture.

What was the first dish you ever learned to cook, and who taught you?

The first dish I ever learned was coloured rice and pilau. My father taught me and insisted I should learn since I was the eldest daughter. It was humbling and I think that’s where I got my patience in the kitchen from.

What has your journey from Uganda to becoming a professional chef in the UAE been like?

It was full of challenges and lessons. I started by working in small kitchens, learning everything from scratch. When I moved to the UAE, I started as a home cook in Al Ain.

Over time, I proved myself and worked my way up. It wasn’t easy, especially as a Ugandan woman, but passion and resilience carried me.

What challenges did you face as a Ugandan woman in the culinary world abroad?

There were many. Language barriers, cultural misunderstandings, and being underestimated. Sometimes people didn’t expect a black African woman to be a skilled chef, especially in fine dining.

I had to keep showing up, working twice as hard, and letting my food speak for itself.

Can you walk me through a typical day in your kitchen in the UAE?

I start early, checking inventory, prepping my team, reviewing the day’s menu. Brunch service is usually busy, and then we clean up and start with the production.

I also spend time mentoring junior chefs and experimenting with new dishes when I can. Every day is different, but it’s always intense and fulfilling.

How did you get your first opportunity to cook professionally in the Middle East?

Having been an operations manager for a travel agency, I had an opportunity to approach clients who always wanted talented individuals.

A client called in for a home cook and I applied, went through a tough interview process, and landed a job. That first job opened the doors to everything else.

How would you describe your culinary style?

I would say it’s Afro-fusion, deeply rooted in Ugandan traditions but blended with international influences, especially Italian, Middle Eastern and Mediterranean flavours. I love creating dishes that tell a story.

Do you incorporate any Ugandan dishes or ingredients into your cooking in the UAE?

Absolutely! I have introduced things like sweet potatoes, cassava, Royco mchuzi mix, and groundnut stew into modern dishes, especially for those on a diet. People are curious and often amazed by the richness of Ugandan flavours.

What’s your signature dish and why is it special to you?

It’s Pasta Penne lisce, a smooth and light pasta with a modern presentation and authentic flavour. The time and effort involved through the creation and innovation of the dish honors my roots while showcasing creativity as it made me qualify for the World Food Championship – Pasta & Noodles category – in Mena region in May 2024, which took place at the ICCA [International Centre for Culnary Arts] Dubai.

How do you balance traditional African flavours with international cuisines?

Respect is key, I keep the essence of traditional flavours but play with techniques, plating, and pairings to make them accessible and exciting to a global audience.

How has living and working abroad shaped your career and culinary experiences?

The UAE is a melting pot, and working here has expanded my palate and creativity. I have learned to appreciate global cuisines while staying true to where I come from. The pace and standards also push me to constantly evolve.

I love the diversity here. You can find everything from street food to Michelin-starred cuisine. People here are open to new experiences, which gives chefs room to innovate.

Are there any Ugandan restaurants or communities in the UAE that you connect with?

Yes, there’s a small but tight-knit Ugandan community, and we support one another. While there aren’t many Ugandan restaurants yet, I hope to change that.

Do you feel a responsibility to represent Ugandan culture in your culinary work?

Very much so; I want the world to know that Ugandan food is rich, complex and worthy of the global stage. It’s not just about feeding people; it’s about storytelling, and we are creative.

How do people in the UAE react when they taste authentic Ugandan dishes?

They are often pleasantly surprised. The earthy, hearty flavours are different from what they are used to, but many fall in love with the dishes, especially when they hear the stories behind them.

Have you mentored or trained any upcoming chefs from Uganda or East Africa?

Yes, I make it a priority. I have trained a few young chefs from Uganda who are now building their careers in Uganda, Dubai, Abu Dhabi and Canada. Seeing them grow is one of my proudest achievements.

Do you have any plans to start your own restaurant or culinary brand?

I’m working on launching a concept that brings modern African cuisine to the UAE, and international cuisines to Uganda. La Casa Del Cibo – The house of all traditions. It’s a dream that’s slowly taking shape.

Are there any upcoming projects, collaborations, or events we should look out for?

Yes, there’s a pop-up event this year on August 24, featuring International fusion cuisine in Uganda. I am also collaborating with other chefs from UAE and Australia to host a Masterclass called BECOMING, inspired by Fusion Cuisine.

What advice would you give to young chefs who want to work internationally?

Believe in your craft. Learn the basics well, stay humble, be versatile and never stop learning. Opportunities come to those who are prepared and persistent.

What’s your guilty pleasure food?

Molten lava cake with extra white chocolate and ice cream; even late at night.

Who is your culinary idol in the industry?

I admire Cedric Grolet for how he modernized classic French pastries with a minimalist style. Creating hyper-realistic fruit desserts (like lemons, apples, or hazelnuts) that look like real fruit on the outside but are made of carefully layered flavours, mousses, and compotes inside.

If you could cook for any celebrity or world leader, who would it be and what would you prepare?

I would love to cook for the Kyabazinga and his queen. I would prepare a full Ugandan meal – matooke with groundnuts, smoked beef, sweet potatoes brulee with a modern twist. He strikes me as someone who values heritage and health.

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