All Ugandan Cuisine Have you ever been to Uganda? Are you a Ugandan Native? Do you enjoy Ugandan food? If you've ever tasted Ugandan Dishes and adore them as much as we do, please share your Uganda Recipes or Uganda food cooking tips with us! I'm sure others who visit this site will thank you, too! "Click here to share your favorite Cheap favorite food and vacation with visitors to this page!" Main dishes are usually centered on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from ugali (maize meal) or matoke (boiled and mashed green banana), in the South, or an ugali made from millet in the North. Cassava, yam and African sweet potato are also eaten; the more affluent include white (often called "Irish") potato and rice in their diets. Soybean was promoted as a healthy food staple in the 1970s and this is also used, especially for breakfast. Chapati, an Asian flatbread, is also part of Ugandan cuisine. Chicken, fish (usually fresh, but there is also a dried variety, reconstituted for stewing), beef, goat and mutton are all commonly eaten, although among the rural poor there would have to be a good reason for slaughtering a large animal such as a goat or a cow and nyama, (Swahili word for "meat") would not be eaten every day. Various leafy greens are grown in Uganda. These may be boiled in the stews, or served as side dishes in fancier homes. Amaranth (dodo), nakati, and borr are examples of regional greens. Ugali is cooked up into a thick porridge for breakfast. For main meals, white flour is added to the saucepan and stirred into the ugali until the consistency is firm. It is then turned out onto a serving plate and cut into individual slices (or served onto individual plates in the kitchen). Fruits are plentiful and regularly eaten, as in the Western World, as snacks or dessert. Europeans introduced cake and this is also popular.
Ugali - usually from maize but also other starches, regional names include posho and kwon. Ugandan expatriates make ugali from cornmeal, masa harina or grits •Groundnut - peanuts are a vital staple and groundnut sauce is probably the most commonly eaten one. • Sim-sim - sesame - used particularly in the north, roasted sesame paste is mixed into a stew of beans or greens and served as a side dish, sesame paste may be served as a condiment; a candy is made from roasted sesame seeds with sugar or honey. •Matoke - Mashed plantain that used as opposed to mashed potato. Usually used in a main course.
roasted groundnuts served in a spill of paper •samusa (samousa, samosa) -- Indian samosas have been completely assimilated into the local cuisine, as have chapati and curry •mkate na mayai (bread and eggs). Originally an Arab dish, it's wheat dough spread into a thin pancake, filled with minced meat and raw egg, and then folded into a neat parcel and fried on a hotplate. •nsenene is an unusual food item: a seasonal delicacy of a type of grasshopper •nswaa served similarly to nsenene but made of white ant
Pombe is the generic word for locally made fermented beer, usually from banana or millet. Tonto is a traditional fermented drink made from bananas. Waragi is the generic term for distilled spirits and these also vary, see for example Uganda Waragi a brand name for clear or yellow gin. Tea (chai) and coffee (kawa) are popular beverages and important cash crops. These can be served English-style or spiced (chai masala). Coca-cola, Pepsi and Fanta all made inroads in the Ugandan market and soda became very popular.
2. Ugandan Veal Curry with Bananas Recipe 6. Ugandan Sweet Potato and Pea Soup 12. Uganda Choroko Sauce Recipe 13. Chickennat is a traditional Ugandan recipe 14. Boo with Okra is a traditional Ugandan recipe 16. Uganda Stir-fried mushrooms Recipe 17. Uganda Spicy French Beans Recipe 18. Uganda Ngege Tilapia with Groundnut Sauce Recipe
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