Locally Inspired Dishes at Kibale Lodge with Chef Loyce

Loyce Acom, Kibale Lodge’s Head Chef, spends her mornings hand-picking fresh ingredients from the lodge garden to prepare locally-inspired dishes for the guests. 

The gardens have a variety of fresh vegetables, aromatic herbs and seasonal fruits, all tended to by a team of gardeners led by our head botanist, Celine Ishimwe. 

One of Loyce’s favorite dishes is ‘Filinda’, a classic delicacy usually served at marriage ceremonies, made with slow cooked beans and eaten with steamed kalo (millet bread) or matooke (bananas) and served with groundnut sauce and dodo (steamed greens).