Traditional Ugandan foods include ugali (solidified maize meal porridge) served with a stew of groundnuts (peanuts), beans, chicken or meat such as beef, goat or mutton.
(Gluten-Free, Vegetarian and Vegan Option Available)
Goat Meat Stew:
- 2 ½ - 3 pounds of goat meat cut in small pieces (sub for veggie meat if preferred)
- 1/4 cup cooking oil
- 1 medium onion sliced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 4 diced Roma tomatoes
- 3 to 4 tsp curry powder
- 1 tsp garam masala
- 1 tbsp Bouillon Maggie (optional)
Kalo (Millet Bread):
- 1 cup millet flour
- ¼ cup cassava flour
- 3 cups of boiling water
Goat Meat Stew:
Boil goat meat with salt in a medium pot until tender. Drain and reserve the stock for later use.
Add oil to the pot/pan and brown the goat for about 5-10 minutes.
Add the chopped onions, ginger, and garlic.
Next, add diced tomatoes, and stir the pot frequently to prevent the sauce from sticking to the pot.
Add curry powder, salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors for approximately 30-40 minutes. Stir occasionally, adding water as needed.
Adjust seasonings and sauce consistency with water/stock and salt.
Serve warm with desired side dish. A common side dish is mixed vegetables.
Kalo (Millet Bread):
Mix 1 cup of millet flour with ¼ cup of cassava flour. Set aside for later.
Boil water. When boiled, separate two cups of water, leaving one additional cup on the side. You will need it when the kalo becomes too dry.
Incorporate the mixed millet and cassava flour into the remaining two cups of water. Add the third cup as needed.
Mix it with a mixing stick until it begins to change color and the flour is completely dissolved.
When the combination begins to get sticky, and when you can not see any more raw flour, then it is ready to be served.
Transfer the Kalo into a basket known as a ‘ekibo’. Flour the ekibo before transferring to ensure the Kalo doesn't stick.
Dip the Kalo into the stew. Enjoy!
Be sure to post your cooking results on social media using the hashtag #SurreyFusion and tag @surreybcevents.
Uganda is a landlocked country in East Africa whose diverse landscape encompasses the snow-capped Rwenzori Mountains and immense Lake Victoria. Its abundant wildlife includes chimpanzees as well as rare birds. Remote Bwindi Impenetrable National Park is a renowned mountain gorilla sanctuary. Murchison Falls National Park in the northwest is known for its 43m-tall waterfall and wildlife such as hippos
Situated at the geographical heart of the African continent, Uganda has long been a cultural melting pot, as evidenced by the existence of 30-plus different indigenous languages belonging to five distinct linguistic groups, and an equally diverse cultural mosaic of music, art and handicrafts. The country's most ancient inhabitants, confined to the hilly southwest, are the Batwa and Bambuti Pygmies, relics of the hunter-gatherer cultures that once occupied much of East Africa to leave behind a rich legacy of rock paintings, such as at the Nyero Rock Shelter near Kumi.
Ugandan food is the arguably one the best in Africa. Uganda's culture weaves a yarn of variety not only through the manner of dress, language and other characteristics but also in its variety of dishes. Only in Uganda will you find places that can give you variety of fresh food as compared to other countries, they include banana dishes, stews, pastes and juicy fruits and drinks.
The most popular local dish is matooke (bananas of the plantain type) which is best served with peanut sauce, fresh fish, meat or entrails. The best and most respectable way the Baganda cook it is by tying up the peeled fingers into a bundle of banana leaves which is then put in a cooking pan with just enough water and then left to steam. This style of cooking preserves all the flavours. When ready and tender, the matooke is squeezed into a soft and golden yellow mash. In Buganda, the food production process revolves around the banana plants.
Endowed with lakes and rivers, Ugandans have a chance to enjoy different varieties of fish as a supplement of Uganda food varieties. Many tribes in Uganda eat their fish smoked or fresh (although some kinds of fish are not eaten by certain Baganda clans), while others wash it in a salt solution and dry it in the sun for days. Sun-dried fish is a delicacy in the eastern region.