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Ugandan Food experience

Food Tours in Uganda

Trying new foods may be highly thrilling for most tourists. African cuisine is distinct from other cuisines in terms of both the kind of foods presented and how they are cooked. Meat, fish, and practically all vegetables cultivated in Uganda are organic.

Uganda is a small country with a large cultural footprint. The nation is home to approximately 45 tribes, each with its own particular cuisine. We have compiled information on the primary meals cultivated, cooked, served, and marketed in Uganda so that you enjoy the greatest possible stay.


Bananas are the most eaten food in most areas in Uganda; notably, the green plantain kind which is locally called “Matoke”. In Uganda, they are a staple cuisine. Matoke is traditionally prepared in Ugandan homes and restaurants; banana sticks are peeled, wrapped in banana leaves, and cooked for many hours. They are then served in mashed or stick form.

Others cook the Matoke with tomatoes, carrots, onions, green peppers, and, in most cases, ground peanut purée, meat, or fish. Matoke is to most Ugandans what rice is to the Chinese; it can be served three times a day. Matoke plantations may be found across the nation, notably in the western region around Mbarara.

Other varieties of bananas cultivated in Uganda include those that are cooked over charcoal and sold by ladies along streets in urban areas, as well as little sweet bananas known as apple bananas, which are grown across the nation. Most street vendors and major marketplaces sell them.



When it comes to meat choices, Uganda is similar to other Western nations, with the exception of goat meat, which is abundant in some areas. Chicken, pork, and beef are commonly available at Ugandan restaurants, with children being the most costly and beef being the cheapest. Meat goods like as burgers, meat pies, sausages, and samosas can be found in metropolitan areas such as Entebbe, Jinja, and Kampala.

Meat, like fish, is primarily cooked in two ways. It is either stewed or fried with onions, green peppers, tomatoes, and generally a little curry spice. Most streets have vendors selling grilled meats on sticks.

Most people prefer eating goat and pork roasts, which can be found in most metropolitan areas, including Mbarara and Masaka.

The fact that practically every part of the animal is consumed makes Ugandan meat eating particularly intriguing. When you visit a local restaurant and what is offered for breakfast is matoke with cow intestines, you should not be surprised; it is a favorite dish for most Ugandans. Some people even eat the chicken’s feet and head. Food preparation and consumption in Uganda differs by tribe owing to cultural variances.



Fishing is the principal activity around most lakes in Uganda. Lake Victoria is the world’s second-largest freshwater lake, with the most common catch being Nile perch and Tilapia, as well as several less popular species.

Tilapia fish is the most frequent fish captured in practically all Ugandan lakes; its flesh is white, and it is greatly favored since it lacks a fishy flavor. There are two methods to cook and serve tilapia. Some people chop the tilapia into little pieces and cook it in a stew, which is typically accompanied by Matoke. Another method is to deep fry the entire fish.

Another well-known species is the Nile Perch, which is bigger than the Tilapia fish and is likewise deep-fried and prepared in a stew. Because of its large size, it is sliced into several pieces before being served. Both Tilapia and Nile Perch are offered in local restaurants around the nation, and they are also sold by street sellers and in markets. The price of fish varies depending on the season; during a full moon, the catch is less than when it is darker since the fish are closer and easier to capture.

The other type of fish caught and consumed by the majority of Ugandans is the little silverfish known as “Mukene” in the local language. These little fish are captured with large nets at night and dried on the coasts, which is why most fishing communities are always covered in these microscopic fish. Silverfish is an excellent source of protein, especially for individuals who cannot afford more expensive foods. Because of the high nutritional content, most farmers feed Mukene to their chickens, pigs, and dogs.


Vegetables and fruits

Mangoes are one of the most prevalent fruits in Uganda since they are cultivated all across the country. Mangoes are most abundant in the Western, Central, and Northern regions. Seasonal mango growth frequently results in massive mounds of mangoes being sold by growers along major roads. During this season, numerous varieties of mangoes may be acquired at a lower price, and most people buy in large quantities, filling their vehicle trunks with heaps of mangoes to share with their relatives and friends.

Uganda produces the world’s greatest pineapples. The favorable weather conditions and soil nutrients promote the growth of the juiciest and sweetest pineapples. Pineapples are marketed across the country, particularly in the southern and central areas of Uganda; they are also available in supermarkets, and marketplaces, and a number of street sellers sell hundreds of pineapples every day. There are also juice plants that produce juice, and large volumes of concentrated juice are shipped from Uganda on a regular basis.

The Jackfruit is one of those fruits that most foreigners are unfamiliar with; it is cultivated in East Africa and the Caribbean. It’s a large green fruit that can grow to be a meter long. Roadside sellers also sell jackfruit. What distinguishes this fruit is that it has a glue-like sticky secretion, thus most people avoid touching it with their hands. Vendors sell them already sliced; you might use plastic wrap to hold them while eating.

Passion fruits, bananas, watermelons, papayas, apples, and guavas are among the other fruits. Apples are cultivated in colder highland parts of Uganda and are also marketed in major towns and markets.

Onions, tomatoes, cabbages, eggplants, cassava, green peppers, and maize are typical vegetables consumed in Uganda. Potatoes, squash, and carrots are less frequently but also extensively consumed; sweet and Irish potatoes are popular, particularly in southwestern Uganda. Certain vegetables, including as broccoli, spinach, lettuce, celery, and green beans, are almost non-existent in the country. Most Ugandans do not consume raw vegetables, and even what some refer to as salads, such as tomatoes, onions, cabbages, and green peppers, are often fried.


Regional Delights

In addition to the main cuisines enjoyed throughout the country, several places have distinct and local eating traditions. Some of them are as follows:

Katogo is a popular Ugandan meal, particularly in Southern and Central Uganda. It is made up of half protein and half starch, with the most prevalent being cassava and beans. Other katogo preparations include Matoke with beef, ground nut sauce, or fish.

Pilau is a popular dish in the Arua area near the Congo border. This dish consists of rice fried with veggies and bits of chicken or meat, as well as pilau spices. It is comparable to what East Indians term “biryani,” yet pilau is milder in comparison to Indian Biryani.

Rolex is a renowned street dish composed of a chapatti that is burned rather than baked. The chapatti is used to construct a wrap with an egg omelet and a few tomatoes, which practically every Ugandan enjoys.

Grasshoppers; fly periodically in the western central region of the nation in Masaka District, and most residents make a lot of money since grasshoppers are in great demand throughout the season. It’s fascinating how they’re caught; collecting them is done at night when light is shone on enormous tin sheets; this light attracts grasshoppers and momentarily blinds them, causing them to fall into giant buckets arranged below. The grasshoppers’ legs, wings, and occasionally heads are removed and fried with onions before being offered as a snack, much like popcorn.