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Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences. Many dishes include various vegetables , potatoes , yams , bananas and other tropical fruits .
Pages in category "Ugandan cuisine" The following 21 pages are in this category, out of 21 total. ... Rolex (food) S. Sombe; Sukuma wiki; U. Ugali; Ugandan cuisine; W ...
[3] [4] Ugandans claim that eating kikomando will make the eater strong like Arnold Schwarzenegger in his movie, Commando. [ 5 ] [ 6 ] Kikomando is made by cutting up pieces of Ugandan chapati, which is different from Indian chapati in that it is made with all-purpose flour instead of whole-wheat flour , and fried beans.
Uganda: A meal consisting of steamed green banana (or plantain) and is one of the national dishes of Uganda. Mbongo Tchobi: Cameroon: A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains. Méchoui: North Africa, Cameroon: A whole sheep or a lamb spit roasted on a barbecue.
Alakena is a traditional termite-based dish consumed by the Lango people in Northern Uganda. The traditional seasonal delicacy is prepared between April and June, when the anthills prepare to release both winged termites and soldier termites locally known as "Ngwen".
Uganda has the highest banana consumption rate in the world and is Africa’s top producer of the crop. A decapitated banana plant is almost useless, an inconvenience to the farmer who must then ...
Posho and kebeji. Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave.The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ope (guineafowls) [1] and catch insects like onya (white ants /winged termites) for food which is called nyaka in the standard Lugbara language used in Arua.
The upper classes, introduced matooke to replace cassava and later versions of katogo brought on offals and other new sauces. The popularity of katogo quickly spread all over Uganda and to date there are many variations of the cuisine. It is a common delicacy among the Bantu speaking communities and most of Uganda’s urban communities. [2]