The World | Africa and the Middle East | Uganda

Ugandan cuisine is influenced by the cuisines of Britain, India, the Middle East, and Asia; however, Uganda’s cuisine strongly reflects the country’s geography and regional traditions as well. Staple starchy foods include sweet potatoes, cassava, millet, corn, rice, plantains, and bananas. Thick porridges are made with these foods and served with stews and sauces made with meat, beans, or fish and vegetables. Fresh fruit is widely eaten, and fruits such as mangoes and bananas are used green or ripe. Popular vegetables include pumpkin, okra, fresh corn, and many greens, as well as beans, cucumbers, tomatoes, onions, garlic, cabbage, and potatoes. Popular seasonings include curry, chile peppers, coconut and coconut milk, and groundnuts.