Ugandan cuisine

Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.

The starch traditionally comes from posho (maize meal) or matooke (steamed and mashed green banana) in the central or kalo (an ugali dish[1] made from millet) in the north, east and west.

For main meals, white maize flour is added to the saucepan and stirred into the posho until the consistency is firm.

Fruits such as mangoes, bananas and pineapples[1] are plentiful and commonly consumed, whether cooked in foods or eaten alone as snacks or as a dessert.

Some traditional and historic Ugandan foods include: Tea (chai) and coffee (kawa) are popular beverages and important cash crops.