Ugandan cuisine

Ugali (top) and cabbage. It is more typically eaten with kale (Sukuma wiki).
Roast chicken
Location of Uganda

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.

Most tribes in Uganda have their own speciality dish or delicacy. 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, goat[1] 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 Swahili word for "meat".[2]

Main dishes

Main dishes are usually centered on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from ugali (maize meal) or matooke (steamed and mashed green banana) in the South, or an ugali-like dish[1] made from millet in the North. Ugali/posho is cooked up into a thick porridge for breakfast.

For main meals, white maize flour is added to the saucepan and stirred into the ugali/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 used, especially for breakfast. Chapati, an Asian flatbread, is also part of Ugandan cuisine.

Fruits and vegetables

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 bananas and pineapples[1] are plentiful and commonly consumed; cooked in foods, eaten as snacks or as a dessert.

Some traditional food names

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, its served with beef and sauce.

Some traditional and historic Ugandan foods include:


Roasted peanuts


Fresh fruits are a common dessert, and sesame-honey candies are also eaten.[1]

Additional Ugandan foods


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 all made inroads in the Ugandan market and soft drinks became 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.

See also


Further reading

Wikibooks Cookbook has a recipe/module on
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