Ugandan Cuisine
(Uganda)
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Ugandan cuisine consists of traditional and modern cooking styles, practices, foods, and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.
Many dishes include various vegetables, potatoes, yams, bananas, and other tropical fruits.
Chicken, pork, 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, meats are consumed less than in other areas, and mostly eaten in the form of bushmeat. Nyama is the Bantu languages word for "meat".
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Matoke is a starchy triploid banana cultivar originating from the African Great Lakes. The fruit is harvested green, carefully peeled, …
