A FOOD TRADITION

Baganda Cuisine

Baganda cuisine is associated with the central Ugandan cultural region and the Ganda people, while also sharing foods and techniques with neighboring communities. Steamed green cooking bananas, especially matoke, are central, commonly accompanied by groundnut, bean, meat or fish sauces. Cooking in softened banana leaves is a characteristic technique, particularly for luwombo, in which meat, chicken, fish or mushrooms are gently steamed with aromatics and sauce. Other familiar preparations include matoke with groundnut sauce and katogo, a one-pot combination of plantain or other starch with meat, beans or vegetables. Cassava, sweet potatoes, maize and leafy greens also broaden the repertoire.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.