A FOOD TRADITION
Iteso Cuisine
Iteso cuisine is associated with Teso communities in eastern Uganda and with related foodways extending into western Kenya. Millet and sorghum remain important traditional grains, joined by cassava, sweet potatoes, beans, groundnuts, vegetables and fish from nearby waters. Atapa, a firm millet preparation commonly served with a sauce or stew, is a recognizable example of the grain-based repertoire. Other characteristic meals include smoked or stewed fish with groundnut sauce, and cassava or sweet-potato dishes accompanied by leafy greens. Boiling, pounding, steaming and smoking are common techniques, reflecting both farming and fishing environments.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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