What to eat in Uganda?

 

What to Eat in Uganda?

This article explores Ugandan food, highlighting traditional and local dishes commonly consumed in households and served in restaurants, hotels, and eateries throughout the country.

While on a Uganda safari, various mouth-watering delicacies can be relished and experimented with, as shared below:

Main Servings

Matooke (Green Bananas)

Matooke is a staple in central Uganda, especially among the Ganda people. Unlike plantains and yellow bananas, matooke is not sweet but has a starchy and satisfying taste. Traditionally, it is peeled, wrapped in banana leaves, and steamed. Once ready, it is mashed and left to steam again before serving. Alternatively, whole peeled matooke can be cooked in stews and potage.

Steamed matooke is best enjoyed with groundnut sauce, beans, peas, fish, chicken, or any type of meat. It is a well-known Ugandan dish, served in most restaurants and high-end hotels across the central region.

Luwombo

Luwombo is a traditional dish originating from the Ganda tribe in central Uganda. It is prepared by steaming a stew of chicken, beef, fish, or groundnut paste with vegetables like carrots, mushrooms, and potatoes, all wrapped in banana leaves.

Historically, this dish was reserved for the king, high-ranking men, and the groom’s family during traditional wedding ceremonies. Today, luwombo is widely served in restaurants and hotels specializing in local cuisine.

Kawunga (White Posho)

Posho, made from white corn flour, is prepared by mixing the flour with boiling water and stirring until a smooth but firm consistency is achieved. This dish is widely consumed across Uganda.

Recognized for its energy-giving properties, posho is a staple in boarding schools and prisons. A common saying in households is, “Eat posho to grow strong and big.” It is typically served as a side dish in eateries offering local meals.

Malewa

Malewa is a delicacy made from crushed bamboo shoots, a staple in eastern Uganda, particularly among the Gisu tribe. Many restaurants and hotels in the East serve this specialty.

Kalo (Millet Bread)

Kalo, a traditional Ugandan food, is made by mixing millet and cassava flour with boiling water and stirring until it stiffens into a dough-like consistency. This dish is a staple in the Western, Eastern, and Northern regions.

Millet bread is not eaten alone but is paired with traditional sauces such as enshabwe (a western delicacy), groundnut sauce, fish, and bean soup. Restaurants serving local dishes often include kalo as both a main and side dish.

Irish and Sweet Potatoes

Irish potatoes are commonly consumed in the Western and Central regions. They are served in various ways—boiled, fried, mashed, or cooked with vegetables and meat to make stews. In most Kampala eateries, they are served as fries (chips).

Sweet potatoes, a staple in the East, are particularly popular among the Basoga people. A traditional dish called Omugoyo is prepared by mashing boiled sweet potatoes with crushed beans before steaming or roasting. Potatoes are widely featured on Ugandan food menus as a side dish.

Katogo (Potage)

Katogo is a versatile dish enjoyed for breakfast, lunch, or dinner in many households. It is prepared by cooking peeled matooke whole with beans, beef, peas, offals, chicken, or vegetable soup to make a stew.

Besides matooke, other foods like Irish potatoes, cassava, and yams can be used. In restaurants serving local cuisine, katogo is often a popular breakfast dish.

What to eat in Uganda (Other Foods)

Rice, yams, pumpkin, maize, and cassava are widely consumed as both main and side dishes.

Sauces and Soups

Various sauces and soups are served to enhance the flavor of meals in Uganda.

• Groundnut Sauce – A common staple in households, cooked plain or with ingredients like Mukene (silverfish), smoked fish, mushrooms, or leafy greens. It is best enjoyed with steamed matooke, kalo, rice, or sweet potatoes.

• Beans and Peas – Popularly prepared by boiling, steaming, or frying, these are best paired with posho, rice, cassava, or yams.

• Sim-Sim (Sesame Paste) – A thick paste made from ground sesame seeds, commonly consumed in Northern and Eastern Uganda. It is also used to make sweet snacks.

• Meats – Red and white meats, including beef, goat, pork, fish, chicken, and turkey, are widely enjoyed. They are prepared in various ways, including boiling for stews, frying, grilling, and roasting.

• Offals – Liver, kidneys, and hooves are used to prepare rich soups and stews, with liver stew being a popular dish served with fries and rice.

Snacks

Snacks are commonly taken with tea or milk for breakfast or as a light meal in the evening.

• Rolex – A popular delicacy that has transitioned from a street food to restaurant menus. It is made by wrapping a chapati with fried eggs, onions, tomatoes, and vegetables. Minced meat and other ingredients can be added.

• Chapati – Of Indian origin but now a Ugandan staple, prepared by mixing wheat flour, baking powder, salt, and lukewarm water before frying in small amounts of oil. It is served at breakfast or as a side dish at lunch and supper. Chapati is also mixed with beans to make Kikomando, a simple, filling meal.

• Mandazi – A common breakfast snack made by mixing baking flour and sugar to form a dough, which is then sliced into shapes and deep-fried.

• Grasshoppers (Nsenene) – A seasonal delicacy mostly enjoyed in central Uganda. They appear in April and November and are prepared by frying after de-winging. Grasshoppers are sold both raw and fried in Ugandan markets.

• Other Popular Snacks –

  • Roasted groundnuts – Often paired with black tea.

  • Kabalagala – Pancakes made from cassava flour and sweet bananas.

  • Samosa – Triangular pastries stuffed with cowpeas, vegetables, or minced meat.

  • Egg Roll – A snack made by wrapping mashed Irish potatoes around a boiled egg before deep-frying.

  • Bread and fried eggs – A staple breakfast for middle and high-income households.

Fruits and Vegetables

Fruits and vegetables are widely consumed in Uganda.

• Vegetables – Cabbage, leafy greens, and bitter herbs are essential side dishes for lunch and supper. Traditional greens such as Dodo, Jjobyo, Nsugga, Gobe, Ssunsa, Ntuula, and Katunkuma are commonly served in Buganda households.

• Fruits – Uganda is rich in fruits such as yellow bananas, watermelons, tangerines, oranges, passion fruits, papayas, blackberries, gooseberries, sugarcane, apples, and pineapples. These are eaten whole, prepared as fruit salads, or blended into fresh juices.

Check out our tour packages to explore Uganda’s rich culture and cuisine—View Packages Here