Cook Like
You Mean It.
Three recipes. One marinade. Results that make people ask what your secret is.
Bold Flavour.
Simple Process.
Every recipe below was developed by Ahaz Mugisha — professionally trained chef and founder of Noxana.
🔥 Beef · Signature
Noxana Black
Grilled Beef Ribs
The one that started everything.
Slow-marinated, charcoal-grilled beef ribs with a deep umami glaze that caramelises into something unforgettable. This is the recipe that made people in Mbarara stop and ask: "What did you use?"
- 4 tbsp Noxana Black Marinade
- 1kg beef ribs, cut into portions
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Juice of ½ lemon
- 1 tbsp vegetable oil
- Salt to taste
- Fresh coriander to serve
- Score the ribs lightly with a knife so the marinade can penetrate deeper.
- Combine Noxana Black, garlic, ginger, lemon juice, and oil. Mix well.
- Coat ribs thoroughly. Cover and refrigerate overnight — minimum 4 hours.
- Remove from fridge 30 minutes before grilling. Bring to room temperature.
- Grill over medium-high charcoal heat 20–25 minutes, turning every 5 minutes.
- Rest 5 minutes before serving. Finish with fresh coriander.
The overnight marination is not optional — it's where the magic happens. The acids and enzymes in Noxana break down the muscle fibres, giving you that fork-tender result. Never rush it. Always rest the meat before cutting — you're letting the juices redistribute so every bite is as good as the first.
🍗 Chicken · Family Favourite
Charcoal Chicken
With Noxana Glaze
The Sunday grill that everyone remembers.
Whole chicken pieces marinated in Noxana Black and charcoal-grilled until the skin blisters and crisps into a lacquered, deeply flavoured glaze your family will talk about all week.
- 5 tbsp Noxana Black Marinade
- 1 whole chicken, cut into 8 pieces
- 3 cloves garlic, crushed
- 1 tsp smoked paprika
- 2 tbsp plain yoghurt
- Juice of 1 lemon
- 2 tbsp sunflower oil
- Salt and black pepper
- Sliced onion and tomato to serve
- Slash chicken pieces 2–3 times through to the bone to ensure deep flavour penetration.
- Mix Noxana Black, garlic, paprika, yoghurt, lemon juice, and oil into a smooth paste.
- Rub into every piece, working into the slashes. Refrigerate minimum 4 hours.
- Build a charcoal fire — let coals reach white ash before cooking.
- Grill skin-side down first for 10 minutes. Turn and grill another 10 minutes.
- Move to indirect heat, cover loosely, cook 10–15 minutes until juices run clear.
The yoghurt tenderises the meat and helps the marinade cling to the skin. Don't skip it. The indirect heat at the end finishes the cooking without burning the sugars. Patience on the grill always pays. Serve with raw sliced onion and tomato to balance the richness.
🐟 Fish · East African Classic
Noxana Grilled
Tilapia
Uganda's favourite fish. Elevated.
Whole tilapia marinated in Noxana Black and grilled over hot coals until the skin crisps and the flesh flakes apart. Simple, fast, and deeply flavoured.
- 3 tbsp Noxana Black Marinade
- 2 whole tilapia, cleaned and scored
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Juice of 1 lime
- 1 green chilli, sliced (optional)
- 2 tbsp vegetable oil
- Fresh coriander and lime to serve
- Score the fish 3 times on each side, deep enough to reach the bone.
- Combine Noxana Black, garlic, ginger, lime juice, chilli, and oil into a paste.
- Rub into the scores and cavity. Marinate 30–60 minutes only.
- Oil the grill grate well to prevent sticking. Heat to medium-high.
- Grill 6–7 minutes per side. Do not move until it naturally releases.
- Serve immediately with coriander, lime, and ugali or roasted plantain.
Fish marinates much faster than meat — 30 minutes is enough. Any longer and the acid breaks down the delicate flesh. Oil the grate, not the fish. And never force the fish off — when it's ready, it releases cleanly on its own. That's how you know.
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500ml · Mbarara Delivery
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