Uganda

A stiff porridge of sorghum and/or millet flour, the staple starch of northern Uganda.

A Ugandan everyday staple of kidney or red beans slow-boiled until fully tender in a simple sauce of onion and tomato finished with palm oil.

A laminated wheat flatbread from East Africa, made by rolling oiled dough into a coil before flattening, then pan-frying in oil to produce a soft, layered, slightly flaky round.

A ceremonial Ankole sauce of purified ghee whipped with salt and water until it becomes a smooth, pale, emulsified white cream.

Fried Tilapia (Ngege) is a whole Lake Victoria tilapia, seasoned with salt and optional spices, deep‑fried until the skin is crispy, and served as a main dish accompanied by chips and salsa.

A thick, richly savory African stew in which roasted and ground peanuts (groundnuts) are dissolved into a spiced tomato-onion broth and simmered with meat — most commonly chicken or beef — until the peanut oils separate and rise, yielding a dish of deep, nutty concentration.

Small, soft, slightly sweet deep-fried pancakes made from mashed ripe bananas (gonja) and cassava flour, sold as a Ugandan street snack.

A Ugandan one-pot dish of green matoke bananas (or cassava) simmered together with a protein or vegetable accompaniment such as offal, beans, or groundnut sauce.

A Ugandan (Buganda) ceremonial dish of meat, groundnuts, and mushrooms seasoned and steamed slowly inside folded banana-leaf parcels.

A lightly sweet East African fried dough, leavened and enriched with coconut milk and cardamom, cut into triangles or rounds and deep-fried until golden and puffed.

A staple East African dish of peeled unripe East African Highland bananas steamed inside tightly sealed banana-leaf parcels until soft, then mashed in place into a dense, starchy, pale-yellow loaf.

A Ugandan staple of green East African Highland cooking bananas peeled, bundled in banana leaves, and long-steamed until completely soft, then mashed inside the leaf wrap into a dense, pale yellow-green block that anchors the meal.

A lightly fermented finger-millet (often with sorghum) porridge from Uganda, drunk cool and thin or eaten thicker, tangy and lightly sweet.

Ugandan open-fire roasted meat — goat or pork threaded onto skewers and grilled over charcoal, the country's signature street grill.

A Ugandan braised leafy green side made from African nightshade (Solanum) leaves stewed down with onion and tomato, traditional to Buganda cuisine.

Seasonal long-horned grasshoppers (bush crickets) cleaned of wings and legs, then pan-fried with onion and salt until crunchy — a prized Ugandan delicacy.

A communal East African feast of bone-in goat or beef dry-roasted low and slow over open charcoal, seasoned with little more than salt, and served chopped with ugali and kachumbari.

A dense, firm cake of white maize flour worked into boiling water by continuous vigorous stirring until it pulls away from the pot and holds a shape clean enough to slice or mould by hand.

A rolled chapati filled with a fried egg omelette and mixed vegetables, popular as a quick street‑food breakfast in Uganda.