Dinner and dance at Club Kuche Kuche

Caroline NyangaWhen I made my maiden visit to Club Kuche Kuche about a year ago, this hotspot was famous with local celebrities, businessmen and politicians. I found the set up a little haphazard and the menu very limited. When I went back there recently, I discovered a lot had changed. The dance floor, which previously had been crammed within the sitting area, was now distinct and had been awarded decent space. There are also new couches which supplement the plastic and wooden seats that are mostly in shades of black and white. Plans are underway to expand the sitting space. Already popular for its good services, excellent meals and quality entertainment, the club is quite peaceful and is suitable for a mature crowd. It takes only 10 minutes to get there from the city centre.The only accompaniment for main dishes here, is ugali. Fish and chicken are however, prepared in different styles.Soon after taking our seats, a friendly female waiter (dressed in a black and white Obama T-shirt), politely approached us to take our orders. I chose deep fried fish with ugali, which cost Sh260, while my friend ordered athola (traditionally prepared dried and roasted meat), also with ugali, which cost Sh250. A plate of chicken costs Sh250 while beef is Sh230. A special order of, say, a whole mbuzi choma costs Sh3,500, while whole mbuzi stew is Sh4,000. Sumptuous fishOur order took about 20 minutes to be served. The fish was remarkable and sumptuous; the kales (sukuma wiki) retained their green colour while the ugali was excellent. In the evening, massive tents are usually erected at the parking lot to operate as bars. Prior to March last year, Club Kuche Kuche was known as Mnazi Restaurant. Its fame spread after the new club owners discouraged people from using it as a meeting point. The management attributes the club’s current success to the ample parking space, quality food and services, and support from the sports stadium management. This notwithstanding, the club must wake up from its slumber and expand its culinary menu, especially where accompaniments are concerned. Not everyone wants to eat ugali, so the chefs must diversify and add rice, chapati, irio and potatoes among other foods.

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