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Uganda, officially the United Republic of Uganda (Swahili: Jamhuri ya Muungano wa Uganda), is an landlocked East African country straddling the equator, which is bordered in the south by Lake Victoria. The capital and largest city is Kampala and Uganda attained independence from the United Kingdom on October 9th 1962. Most of the population falls into one of three main ethnic groups: Bantu, Nilotic, and Central-Sudanic (traditionally called Nilo-Hamitic) with the Bantu being the most numerous. Around 40 languages are used in the country, though English became the official language after independence and Swahili was approved as a second official language in 2005. According to the latest census (2002) 84% of Uganda's population is Christian, with Muslims representing 12% of the population. The remainder of the population mainly follow traditional religions, though there are also Hindu and Judaic communities in the country. Though Uganda has considerable natural resources they are mostly untapped and the economy is fundamentally agrarian, with over 80% of the workforce employed in the agricultural sector (coffee being the main export product). The basis of Ugandan cuisine is traditional with some Arabic and British influences seen in preparation methods and ingredients. The foundation of the food includes plantain and banana dishes, stews, pastes and local fruit. However, as Uganda is a mix of peoples who came into the country during the 14th century, including the : Baganda, Bunyoro, Toro, Ankole and Busoga. Though the Baganda people came to dominate over the succeeding centuries the country remains a mix of cultures, languages, modes of dress and cuisine. As such there is no typical Ugandan cuisine. Rather, there are a mix of cultures and dishes. However, the staple of the diet is Matooke, a stew made from plantains boiled in a sauce made from peanuts, fresh fish along with meat and/or tripe. Fish forms a significant part in the Ugandan diet and may be fresh, smoked or salted and dried. |
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The alphabetical list of recipes from Uganda follows (limited to 100 recipes per page). There are 18 recipes in total:
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Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
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