Introduction to Ugandan Cuisine

 Uganda is an East African country with a rich history ranging from the ancient migration of the bantu and nilotic African people to the arrival of the Indians to work on Uganda's railway network. Ugandan cuisine is not yet as popularised as cuisines from other regions such as the Horn, West and Southern Africa, however this does not mean that it is not celebrated as a truly traditional type of cuisine. Delving into learning about Ugandan cuisine is a fascinating journey.

  • 01 of 06
    Matoke. F. Muyambo

     Matoke is a variety of bananas indigenous to the South West of Uganda, extending into Rwanda and Burundi. It is normally used as a cooking banana and sometimes refered to as a plantain because of this. It is cooked when still unripe and green. The matoke can either be boiled with or without the peel, roasted in the peel or peeled and then steamed. When boiled and mashed by itself or as a stew, it forms part of the national dish of Uganda.

  • 02 of 06
    Ugali, pap, sadza
    African cornmeal mush or thick porridge. F. Muyambo

    Ugali, as it is called in many parts of Uganda, is a thick cornmeal porridge, quite similar to polenta; although it is made from white maize, or mealies and is normally cooked to a comparatively stiffer consistency. Thick cornmeal porridge is actually the mainstay of the local cuisines of many African countries. They only differ slightly in the final stiffness and whether they are cooked by adding dry powder to boiling water or whether a mixture of the cornmeal and water is done first.

  • 03 of 06
    Binyebwa. F. Muyambo

    Binyebwa is a groundnut sauce most recognised as a side dish or accompanying sauce for matoke. In essence it is a simple dish made with purely natural and unrefined ingrdients. The groundnuts need to be cooked well prior to consumption. 

  • 04 of 06
    Banana Curry (Matoke). N. Sheard

     One variant of preparing matoke is to make it into a curry. This dish is probably more popular with the Ugandan Indians and their diaspora as it marries up the spicy influence from Indian cuisine and the unique bananas.

    Continue to 5 of 6 below.
  • 05 of 06
    Chai Tea. Eriko Koga

    Tea made the African way is always "cooked", whether you are speaking of the way it is made in Tanzania, Zimbabwe or Uganda. A pot is normally placed on a stove top with a mixture of about 50-75% milk and water. Once the milk comes to the boil, it is turned off and tea bags are dropped into it. In Uganda, adding ginger spice to the brew is a popular way of drinking tea. Sometimes the tea bag is ommitted and ginger spiced milk is prepared instead.

  • 06 of 06
    Chapati. Jonathan Lovekin

    Chapati, a flat bread resembling roti, is almost as ubiquitous as ugali at any Uganda gathering.

In just a short introduction to Ugandan cuisine, you will find that even the most traditional of foods has an added twist from different cultural influences. The fact that almost every Ugandan household would serve chapati as it would ugali is a great example of this.