A FOOD TRADITION

Lotuko cuisine

Lotuko cuisine is associated with the hills and plains around Eastern Equatoria, especially communities near Torit, and shares ingredients and techniques with neighboring South Sudanese and Ugandan peoples. Sorghum and millet are principal staples, supplemented by maize, beans, groundnuts, sesame, leafy vegetables, milk, and meat. Grain is commonly milled into porridge or a firm accompaniment, while meat and vegetables are simmered together or roasted over fire. Representative foods include sorghum porridge, groundnut-and-vegetable stew, and roasted or stewed goat or beef. The terrain, seasonal rainfall, and mixed farming and herding economy produce noticeable local variation within the broader Lotuko tradition.

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