Uganda is a diverse country with a variety of cuisines both local and continental. The most common local cuisine especially in the Central, Western, and South Western Parts of the country comprises of Matooke (green bananas), which are peeled, boiled or steamed and mashed in banana leaves. The mashed matooke can be served with beans, beef stew, G.nuts, or chicken stew. Posho is also a common dish in Uganda and can also be served with stews and beans. It is made by mingling corn flour in boiling water. There are other popular cuisines in Uganda especially consumed by tribes in the Eastern, Northern and North-Eastern Parts of Uganda, which include for instance millet bread made out of millet flour served with any stew or beans. Cassava, sweet potatoes, and yam, are also foods that are widely eaten in Ugandan homes and local restaurants. They are also usually served with stews.
Potatoes are also widely eaten but mainly as “chips” or French fries, by mainly urban folks. The fries are usually served with fried chicken or fried fish. You will also find along the streets of Ugandan towns and urban centres stalls of a common and popular snack known as “rolex”- a wrap of a tortilla or chapatti wrapped on fried eggs and vegetables.
However, many restaurants and hotels offer continental dishes for Asian, European and North American visitors.
