Ugandan cuisine

Ugandan Cuisine is the collection of traditional dishes and cooking practices associated with Uganda, a landlocked country in East Africa. The cuisine is greatly influenced by English, Arab, Asian and especially Indian cuisines.

Overview

Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants.

Main Dishes

Majority of the Ugandan dishes include a range of vegetables, potatoes, yams and other tropical fruits. Meat is also a fundamental part of Ugandan cuisine, with chicken, beef, goat and fish being the most popular. Matoke is a staple food in Uganda, made from bananas, which are picked green, wrapped in plantain leaves, and steamed until soft.

Traditional Dishes

Some of the traditional dishes in Ugandan cuisine include Luwombo, a traditional cooking method that uses banana leaves to steam meat, and Posho, a cornmeal porridge. Another popular dish is Rolex, a type of street food that consists of an egg omelette and vegetables wrapped in a chapati.

Beverages

Traditional Ugandan beverages range from alcoholic drinks such as Tonto, a traditional fermented drink made from bananas, to non-alcoholic drinks like Chai tea and Coffee, which is a major export of Uganda.

See Also

• Culture of Uganda
• Agriculture in Uganda
• List of African cuisines