Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.
Chicken, pork, fish (usually fresh, but there is also a dried variety, reconstituted for stewing),[1]beef and goat[1] 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 Luganda language word for "meat".
Main dishes are usually centred on a sauce or stew of simsim, groundnuts, beans or meat. The starch traditionally comes from posho (maize meal) or matooke (steamed and mashed green banana) in the central or kalo (an ugali dish[1] made from millet) in the north, east and west. Posho or millet is cooked as a porridge for breakfast.
For main meals, white maize flour is added to the saucepan and stirred into the posho 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 African sweet potato are also eaten; the more affluent include white (often called "Irish") potato and rice in their diets. Soybeans were promoted as a healthy food staple in the 1970s and this is also eaten, especially for breakfast. Chapati, similar to Asian flatbreads, are also part of Ugandan cuisine.[citation needed]
Fruits and vegetablesedit
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. Fruits such as mangoes, bananas and pineapples[1] are plentiful and commonly consumed, whether cooked in foods or eaten alone as snacks or as a dessert.
Some traditional food namesedit
Posho or ugali consists of maize flour (cornmeal) cooked with water to a porridge- or dough-like consistency. Pictured on the bottom right of the plate, it is served with beef and sauce.
Some traditional and historic Ugandan foods include:
Posho or kawunga—called ugali in Kenya, it is usually made from maize but also other starches, regional names include kwon. Ugandan expatriates make posho from cornmeal, masa harina or grits. Kwon is a type of ugali made from millet (called kalo in western Uganda) but in other regions like eastern Uganda they include cassava flour.
Groundnuts (peanuts)—groundnuts are a vital staple and groundnut sauce is probably the most commonly eaten one. They are eaten plain or mixed with smoked fish, smoked meat or mushrooms, and can also be mixed with greens such as borr.
Sim-sim (sesame)—a staple particularly in the north, roasted sesame paste is mixed into a stew of beans or greens and served as a side dish, though sesame paste may also be served as a condiment; a candy is made from roasted sesame seeds with sugar or honey.
Matooke—(green banana, not plantain) boiled or steamed (mashed) cooked in or served with a sauce of peanuts, beans, fresh fish or meat.
Luwombo—a traditional dish from Buganda, in which a stew of chicken, beef, mushrooms or fish is steamed in banana leaves.
Malewa—a traditional dish from eastern Uganda (Bugisu), made from bamboo shoots.
Kikomando—a chapati that is cut into pieces and served with fried beans.(this is more of a street food than a traditional food)
Roasted groundnuts (peanuts)—served in a spill of paper
Samusa (samousa, sumbusa, samosa)—Indian samosas are highly assimilated into the local cuisine, as are chapati and curry
Mugaati n'amaggi (bread and eggs)—Originally an Arab dish, it consists of wheat dough spread into a thin pancake, filled with minced meat and raw egg, and then folded into a neat parcel, which is fried on a skillet or hotplate.
Nsenene—a seasonal delicacy of a type of locust
Nswaa—served similarly to nsenene, but made of white ants[1]
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 have all made inroads in the Ugandan market and soft drinks have become very popular. Both traditional and Western beers are probably the most widely available alcoholic beverages across Uganda.
Pombe and lubisi 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 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.
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Further readingedit
Otiso, Kefa M. (2006.) "Culture and customs of Uganda." Greenwood Press. ISBN0-313-33148-0
External linksedit
Wikibooks Cookbook has a recipe/module on
Ugandan cuisine
January 01, 1970
ugandan, cuisine, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, 2011, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Ugandan cuisine news newspapers books scholar JSTOR May 2011 Learn how and when to remove this message Ugandan cuisine consists of traditional and modern cooking styles practices foods and dishes in Uganda with English Arab and Asian especially Indian influences Beef skewer barbecue 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 1 beef and goat 1 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 Luganda language word for meat Contents 1 Main dishes 2 Fruits and vegetables 3 Some traditional food names 4 Snacks 5 Desserts 6 Additional Ugandan foods 7 Beverages 8 See also 9 References 10 Further reading 11 External linksMain dishes editMain dishes are usually centred on a sauce or stew of simsim groundnuts beans or meat The starch traditionally comes from posho maize meal or matooke steamed and mashed green banana in the central or kalo an ugali dish 1 made from millet in the north east and west Posho or millet is cooked as a porridge for breakfast For main meals white maize flour is added to the saucepan and stirred into the posho 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 African sweet potato are also eaten the more affluent include white often called Irish potato and rice in their diets Soybeans were promoted as a healthy food staple in the 1970s and this is also eaten especially for breakfast Chapati similar to Asian flatbreads are also part of Ugandan cuisine citation needed Fruits and vegetables editVarious 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 Fruits such as mangoes bananas and pineapples 1 are plentiful and commonly consumed whether cooked in foods or eaten alone as snacks or as a dessert Some traditional food names edit nbsp Posho or ugali consists of maize flour cornmeal cooked with water to a porridge or dough like consistency Pictured on the bottom right of the plate it is served with beef and sauce Some traditional and historic Ugandan foods include Posho or kawunga called ugali in Kenya it is usually made from maize but also other starches regional names include kwon Ugandan expatriates make posho from cornmeal masa harina or grits Kwon is a type of ugali made from millet called kalo in western Uganda but in other regions like eastern Uganda they include cassava flour Groundnuts peanuts groundnuts are a vital staple and groundnut sauce is probably the most commonly eaten one They are eaten plain or mixed with smoked fish smoked meat or mushrooms and can also be mixed with greens such as borr Sim sim sesame a staple particularly in the north roasted sesame paste is mixed into a stew of beans or greens and served as a side dish though sesame paste may also be served as a condiment a candy is made from roasted sesame seeds with sugar or honey Matooke green banana not plantain boiled or steamed mashed cooked in or served with a sauce of peanuts beans fresh fish or meat Luwombo a traditional dish from Buganda in which a stew of chicken beef mushrooms or fish is steamed in banana leaves Malewa a traditional dish from eastern Uganda Bugisu made from bamboo shoots Kikomando a chapati that is cut into pieces and served with fried beans this is more of a street food than a traditional food Snacks edit nbsp Roasted peanuts Roasted groundnuts peanuts served in a spill of paper Samusa samousa sumbusa samosa Indian samosas are highly assimilated into the local cuisine as are chapati and curry Mugaati n amaggi bread and eggs Originally an Arab dish it consists of wheat dough spread into a thin pancake filled with minced meat and raw egg and then folded into a neat parcel which is fried on a skillet or hotplate Nsenene a seasonal delicacy of a type of locust Nswaa served similarly to nsenene but made of white ants 1 Rolex a chapati filled with eggs onions cabbage or kale and tomatoes minced meat is sometimes added nbsp Mandazi a common Ugandan doughnutDesserts editFresh fruits a common dessert Simsim very popular made with sugar and sesame seeds 1 Mandazi doughnut usually spiced with cardamon Kabalagala banana pancakes usually made from very ripe ndiziAdditional Ugandan foods editAdditional Ugandan foods nbsp Nakati Ethiopian eggplant nbsp Basic ingredients in a bamboo basket nbsp Porridge oats before cooking nbsp Grasshopper dishBeverages editTea 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 have all made inroads in the Ugandan market and soft drinks have become very popular Both traditional and Western beers are probably the most widely available alcoholic beverages across Uganda Pombe and lubisi 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 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 Ugandan alcoholic beverages nbsp Ugandan WaragiSee also edit nbsp Uganda portal nbsp Food portal Lugbara cuisineReferences edit a b c d e f g h Uganda Local Food Cuisine amp Recipes foodspring Archived from the original on 14 May 2011 Retrieved 2011 06 17 a href Template Cite web html title Template Cite web cite web a CS1 maint bot original URL status unknown link Further reading editOtiso Kefa M 2006 Culture and customs of Uganda Greenwood Press ISBN 0 313 33148 0External links edit nbsp Wikibooks Cookbook has a recipe module on Ugandan cuisine Retrieved from https en wikipedia org w index php title Ugandan cuisine amp oldid 1214645778, wikipedia, wiki, book, books, library,
