Tel no: 4463178
"The chef is a very creative
Gambian called Mo, who started his career at The Gambian
Hotel Training School. He then worked the Lagos Hilton,
a five star hotel in Zurich, The Royal Cambridge in
U.K., and ultimately became personal chef to the managing
director of one of the largest construction companies
in West Africa.
Now he has taken a once scruffy and innocuous cocktail
bar and made it into a neat and tidy, attractive eating
place, a haven for aficionados of sauces and marinades,
with over fifty main courses to select from.
I like the Melon Cocktail to start, it is fresh and
cold. Patricia appreciates the generosity of the Prawn
Cocktail. Standard stuff, I agree.
But to follow? My favourite is Steak in Walnut and Cashew
sauce with boiled parsley potatoes.
Now isn’t that different?
• Pot Luck
Let me tell you what happened on one particular evening
Patricia had ordered Pork Chops in Sweet and Sour sauce.
A few moments later a message came from the kitchen.
"Chef has inspected the pork and, in his opinion,
it is too fatty and he refuses to serve it. Would you
please select another dish?"
I know some places where the pork would have been dished
up regardless, nothing said and hope for the best….
"Cordon Bleu" style cooking requires
a certain artistic temperament which includes an abundance
of panache and just a little arrogance. I would allow
Mo to choose my meal for me any time, without hesitation.
Every dish is prepared to your taste, there is no "Cook-and-hold"
here. And I hope you know what to do if you have to
wait a while for your food!
• You talk!
You remember talk? It is what people used to do with
each other before TV was invented and when a place is
too crowded to make love!
Sizzlers serves fine examples of Gambian dishes if you
want a taste, and salads for the health and weight conscious.
Open from breakfast time, through lunch and afternoon
tea, and till late in the evening.
Tables and chairs inside or out. The gardens are planned
(rather than merely planted), to develop with the seasons,
and salads and vegetables are home grown.
For desert I suggest Yogurt with Gambian Honey. Some
travellers might have sampled a similar dish in Greece,
but this is Gambian Honey, the country’s best kept secret.
I let you in to another secret, about your waiter Ebrima
. His hand tends to slip on the whisky bottle, (to your
advantage), when he creates Gaelic Coffee.
Eating out can be such fun!"
By Food Writer: Harmattan
Steak in Mango sauce: Barracuda in Mustard and Paprika:
Chicken in Brandy and Red Wine sauce: Butterfish in
Orange and Grapefruit sauce.
Sizzlers is off the Senegambia Strip area on the road
to Kololi Beach Club. One has to pass several glittering
"high-class-and–pricey" joints to get there.
Do not be distracted. The extra thirty yards are well
worth the effort.