Ugandan cuisine is a collection of culinary traditions and recipes characteristic of Uganda .
Traditions and features
Ugandan cuisine was influenced by English, Arab and Asian, especially Indian, culinary traditions. Many Ugandan tribes have their own special dishes and delicacies. Most of them include various vegetables, potatoes, yams , bananas and other tropical fruits. Meat is used for chicken, pork, beef, goat meat and lamb, although the use of wild meat is more common among the poor in rural areas. The basis of many dishes of Ugandan cuisine are starchy cereals, such as ugali , or mashed potatoes made from steamed green bananas, which are served with gravy or stew from meat, peanuts or beans. Eating potatoes and rice is common among the more affluent. Also, Ugandan cuisine is characterized by the use of cassava and sweet potato, fish, both fresh and dried, and chapati cakes from Asian cuisine. In Uganda, many leafy vegetables are grown, which are used in cooking as a stew supplement or as side dishes. Fruits are used in the form of snacks and desserts, as well as in cooking.
Typical Dishes
- Ugali
- Catogo
- Roasted peanuts