Sport in Uganda - Cuisine

Cuisine

The cuisine of Uganda consists of traditional cooking 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 are usually centred on a sauce or stew of peanuts, 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 pearl 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 vegetables 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 vegetables.

Ugali which is maize flour is mixed with water to make porridge for breakfast mainly for children. For main means, maize flour is added to some water in a saucepan and stirred into the ugali is firm like American cornbread. It is then turned out onto a serving plate and cut into individual slices (or served onto individual plates in the kitchen).