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Ugandancuisine consists of traditional and modern cooking styles, practices, foods and dishes inUganda, withEnglish,Arab, andAsian (especiallyIndian) influences.
Many dishes include variousvegetables,potatoes,yams,bananas and othertropical fruits.
Chicken,pork,fish (usually fresh, but there is also a dried variety, reconstituted for stewing),[1]beef andgoat[1] are all commonly eaten, although among the rural poor, meats are consumed less than in other areas, and mostly eaten in the form ofbushmeat.Nyama is the Luganda language word for "meat".
Main dishes are usually centred on asauce orstew ofsimsim,groundnuts, beans or meat. The starch traditionally comes fromposho (maize meal) ormatooke (steamed and mashed green banana) in the central or kalo (anugali dish[1] made frommillet) in the north, east and west.Posho or millet is cooked as aporridge for breakfast.
For main meals, white maize flour is added to the saucepan and stirred into theposho 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).Cassava,yam,[1] and Africansweet potato are also eaten; the more affluent include white (often called "Irish" or "Western"/mazungu)potato andrice in their diets.Soybeans were promoted as a healthy food staple in the 1970s and this is also occasionally eaten for breakfast, although mostly used as feed for animals.Chapati, similar to Asian flatbreads, are also part of Ugandan cuisine.[2]
Variousleafy greens are grown in Uganda. These may be boiled in the stews, or served as side dishes in fancier homes.Amaranth (dodo),nakati, andborr are examples of regional greens.Fruits such asmangoes,bananas andpineapples[1] are plentiful and commonly consumed, whether cooked in foods or eaten alone as snacks or as adessert.
Sometraditional and historic Ugandan foods include:
Tea (chai) andcoffee (kawa) are popular beverages and importantcash crops. These can be served English-style or spiced (chai masala).Coca-Cola,Pepsi andFanta have all made inroads in the Ugandan market and soft drinks have become very popular. Both traditional and Westernbeers are probably the most widely availablealcoholic beverages across Uganda.
Pombe andlubisi are generic words for locally made fermented beer, usually from banana or millet. Fermented banana wine[1] is also prepared and consumed.Tonto is a traditionalfermented drink made from bananas.Obushera beverages are types of traditional drinks made from fermented cereals.
Waragi is the generic term for distilled spirits and these also vary, see for exampleUganda Waragi, a brand name for clear or yellowgin.
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