A FOOD TRADITION
West Nile Cuisine
West Nile cuisine describes overlapping foodways among communities such as the Lugbara, Alur, Kakwa and Madi in northwestern Uganda, with close cross-border connections to South Sudan and the Democratic Republic of the Congo. Cassava, millet, sorghum, maize, sesame, groundnuts, beans and leafy greens are widely important, while river and lake fish add a strong local component in some areas. Common techniques include pounding roots into meal, fermenting or brewing grains, smoking fish and enriching sauces with sesame or groundnuts. Representative foods include cassava-based staples, smoked-fish stews and sesame or groundnut sauces served with millet or sorghum preparations.
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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