Uganda cuisine comprises of traditional cooking. It varies in complexity, from the most basic starchy filler with a sauce of beans or meat to several courses meals served in upper-class homes and high-end restaurants. Main dishes are usually centred on a sauce or stew of ground nuts, beans and meat.
The starch traditionally comes from Ugaali (maize meal) or matooke (boiled or mashed green banana). Cassava, yam, rice, Irish and African sweet potato are also eaten. Chicken, fresh fish, beef , chevon (goats meat) are eaten . In rural areas, there would have to be a particularly good reason for slaughtering a large animal such as goat or cow so that Nyama (local word for meat) can be eaten everyday! Various leafy greens are grown in Uganda.
These may be boiled in stews, or served as side dishes in fancier homes. Amaranthus (Doodo), Nakati, Buuga and Bor are examples of regional greens. Ugaali (‘another must eat’) is cooked into a thick porridge for breakfast. For main meals, white flour is added to the saucepans and stirred into Ugaali until the consistency is firm. It is then turned out onto a serving plate and cut into individual pieces.
On your safari, you will sight men and women in uniform selling Muchomo, which is wooden meat skewers. Do not hesitate to ask for a Rolex! It is not the luxury Swiss watch, but combination of a chapati, onions, peppers and egg, and very tasty! This delicacy is sold on Ugandan streets. You can alternatively order for “Titanic” which is two or more chapatis used together in rolling the portion or “Kikomando” a composition of sliced chapati mixed with beans.