Mother of All

 
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 Mother of All's new food truck.

Mother of All's new food truck.

 From left to right, Chefs Kaltum, Haymar, Michaela, Najati and Mayada at International Rescue Committee-SLC Breaking Bread 2017 benefit celebration after serving over 250 appetizers, entrees and desserts. All chefs are entrepreneurs of Spice Kitchen Incubator. Photo: Brent Uberty/BW Productions

From left to right, Chefs Kaltum, Haymar, Michaela, Najati and Mayada at International Rescue Committee-SLC Breaking Bread 2017 benefit celebration after serving over 250 appetizers, entrees and desserts. All chefs are entrepreneurs of Spice Kitchen Incubator.
Photo: Brent Uberty/BW Productions

 Chef Kaltum at Women's Entrepreneurial Conference April 17, 2018.

Chef Kaltum at Women's Entrepreneurial Conference April 17, 2018.

Chef Kaltum

Cuisine: Sudanese

Chef Kaltum moved to Utah from Sudan in 2013. She learned to love cooking as a child by helping her mother in the kitchen. Her full name, Um-Kaltum, means “Mother of Kaltum” which is part of what lead to her business name "Mother of All." Kaltum wants to share her culinary traditions with all of Utah and is excited to expand her business!

Upon arriving in Utah, Kaltum quickly realized her passion for entrepreneurship & cooking and embarked on her pursuit of opening a business. She joined forces with Spice Kitchen in October of 2014. She purchased a food truck in October, 2016. After renovating the truck she opened for business in mid-2017. You can find the Mother of All food truck around town in Salt Lake City.

The cuisine, with her unique spices and beautiful presentation, is reminiscent of Sudan. Kaltum’s Sudanese specialties include gima (a crispy potato dish of peas, beef, and Sudanese spices), sambusa (a triangular pastry filled with vegetables and spices), falafel (a deep-fried doughnut made of chickpea flour), and basbusa (a sweet, syrupy semolina cake). Her typical menu consists of sambusa, falafel, rice, chicken and vegetables.

Chef Kaltum earns 2nd in statewide competition! - On April 17, 2018 the Women's Entrepreneurial Conference invited Chef Kaltum to pitch Mother of All, her catering business started with the help of Spice Kitchen Incubator, alongside four other finalists from across the state. After her 3 minute pitch, a short Q&A session, and four other business pitches, the competition judges made their decision.

Chef Kaltum traveled to San Francisco in May 2018 to cook for the La Cocina Annual Gala. La Cocina is a food business incubator that Spice Kitchen incubator is modeled after. La Cocina is a flagship providing expertise and resources not only to food entrepreneurs locally, but also to food business incubators across the nation. 

Call Spice Kitchen to Order:  (801) 328-1091

 

 

Spice To Go Menus:

Chef’s previous Spice To Go menus for Spice Kitchen’s weekly meal service with Thursday pick-up.

— August 30, 2018

Meat Entree*: Kebab Macaroni – Spiced Beef Kebab with Carrots and Peas over Pasta.

Vegan Entree: Addas – Lentils with Green Onion and Tomato, with Vegetarian Cocktail.

Each entree will come with vegetable sambusa (gluten free will substitute sambusa with fresh falafel).

*Meat entree can be made gluten free by serving over rice.

— May 17, 2018

Meat Entree (GF): Dama – Chicken Sautéed in Tomato Sauce with Potatoes, Onions, and a mix of Sudanese Spices, served over Vegetable Rice.

Vegan Entree (GF): Vegetable Cocktail – Eggplant, Bell Peppers, Zucchini, Potatoes, Carrots, and a mix of Sudanese Spices served over Vegetable Rice, served with a vegetable sambusa.*

*sambusa not gluten free, will be substituted with extra vegetables.

Each entree comes with a fresh green salad with spicy pepper chutney.

— January 25, 2018

Meat Entree (GF): Kufta (ground beef, onion, cilantro, dill) and Roasted Chicken Legs with Vegetable Rice.

Vegetarian Entree*: Vegetable Sambusa served with Falafel, Peanut Sauce, and Vegetable Rice.

*Vegetarian can be made accommodated for vegan; also accommodated for GF by substituting Sambusa for Falafel.

Each Entree is served with a green salad with spicy green pepper sauce.

— June 15, 2017

Meat Entree: Mashi (vegetables stuffed with beef and rice) and vegetable sambusa.

Vegetarian Entree: Vegetarian cocktail (bell peppers, sweet potato, zucchini, eggplant) served with a vegetable sambusa and rice.

Each meal is served with a green salad.

— March 30, 2017

Meat Entree: Mashi (vegetables stuffed with beef and rice) and vegetable sambusa.

Vegetarian Entree: Vegetarian cocktail (bell peppers, sweet potato, zucchini, eggplant) served with a vegetable sambusa and rice.

Each meal is served with a green salad.