Recipe List — Uganda Recipes

Welcome to my listing page for recipes from Uganda, East Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.

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Recipe List — Uganda Recipes

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African Regions Covered by Celtnet Recipes:

  Central African Recipes   East African Recipes   North African Recipes
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Solution Graphics

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

Uganda

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.

    Amandazi
     Origin: Uganda
    Choroko Sauce
     Origin: Uganda
    Ugandan Kabobs
     Origin: Uganda
    Amashaza mu gitoke
     (Peas with Plantains)
     Origin: Uganda
    Cream of Peanut Soup
     Origin: Uganda
    Ugandan Plantain Cake
     Origin: Uganda
    Beans with Cassava
     Origin: Uganda
    Kashata na nazi
     (Ugandan Coconut Candy)
     Origin: Uganda
    Ugandan Smoked Fish Stew
     Origin: Uganda
    Boo with Okra
     Origin: Uganda
    Matooke
     Origin: Uganda
    Ugandan Steamed Fish
     Origin: Uganda
    Bunyoro Stew
     Origin: Uganda
    Oluwombo
     Origin: Uganda
    Ugandan Sweet Potato and Pea Soup
     Origin: Uganda
    Chickennat
     Origin: Uganda
    Spinach and Simsim
     Origin: Uganda
    Veal Curry with Bananas
     Origin: Uganda


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