A FOOD TRADITION
Ugandan Cuisine
Ugandan cuisine combines banana, millet, maize, cassava, legumes, leafy greens, freshwater fish, meat and groundnuts across the country’s regional cooking traditions.
Dishes linked to this cuisine
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Mandazi
Mandazi are lightly sweetened East African fried dough pastries made with flour and aromatic spices.
Matoke
Matoke is a savory East African dish of green cooking bananas steamed or simmered with aromatics and sometimes tomato until tender.
Muchomo
Muchomo is a Ugandan dish of meat roasted or grilled over heat and typically seasoned with salt.
Mugoyo
Mugoyo is a Ugandan dish of boiled sweet potatoes and common beans cooked together and mashed into a hearty mixture.
Mukene
Mukene is a Ugandan preparation of small dried mukene fish commonly fried or simmered with onion, tomato, salt, and cooking oil.
Nakati
Nakati is a Ugandan leafy-vegetable dish made by cooking African eggplant leaves, commonly with onion and tomato and sometimes groundnuts.
Nsenene
Nsenene is a Ugandan snack of edible grasshoppers fried in oil and seasoned, sometimes with onion.
Nswaa
Nswaa is a Ugandan seasonal snack of flying termites fried or toasted with salt and sometimes oil.
Posho
Posho is a firm Ugandan maize-meal staple made by stirring maize flour into boiling water until it forms a dense dough-like porridge.
Rolex
Rolex is a Ugandan street-food wrap made by folding an egg omelette with onion, tomato, and sometimes cabbage inside a wheat-flour chapati.
Simsim Balls
A traditional Ugandan sesame confection made by combining roasted sesame seeds with cooked sugar syrup and shaping the mixture into balls.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.