Friday, 15 September 2017


Cultural safaris in Uganda are only complete if you tried Uganda’s most mouth watering dishes! Whereas Ugandan cuisine is not all that famous compared to South African, it equally offers the ultimate African dishes and thereafter leaves visitors with a memorable experience. Besides, the popular mammals and exceptional avian safaris, cultural tours are undoubtedly one of most sought after experiences in Uganda. Ever thought what Ugandans eat or wondering about what you are going to have a taste while on a safari? There is a lot more to be experienced on African dishes while on cultural tours in the “Pearl of Africa.” Your experience won’t entirely depend on eating but also practically engage in traditional and modern cooking styles. All the four major regions that make Uganda come with several tribes and therefore distinct dishes.

Below is a list of different Ugandan cuisine that anyone on a tour to Uganda needs to try out!

A traditional dish that features both a royal and a fairly common dish, prepared in the course of holidays. This is believed to have come into scene in 1887 by the personal chef of Kabaka Mwanga-the king who governed the Buganda Kingdom at the end of the 19th century. It comes with beef or chicken as well as vegetables especially potatoes and carrots; covered using banana leaves and steamed to perfection with its adequate salt, cooking oil and spices. It is mostly treated as a special dish due to various reasons some of which include the criteria of presentation, covered in leaves as if it is a gift.
TV chicken
Why is it referred as “TV Chicken?” Its name was derived based on the criteria of preparation. Chicken is roasted in a make shift rotisserie oven which for the locals is like a television. It is one of the most famous meals and it is offered almost everywhere in Uganda including the street side vendors. The chicken is roasted well and served with home fries and salad but mostly eaten by campusers. You can access this in wandegeya market or Ntinda shopping center.
This is derived from the Swahili word “choma” meaning roasted. Muchomo comprises of anything right from chicken gizzards to pork chunks and features as the most accessible meal especially in areas like rugby pitches, road side or restaurants. Usually, the meat is served together with goja that is sweet plantains which on its own can be eaten as snacks.
Groundnut sauce
Nearly no Ugandan meal goes without groundnut sauce and the significant reason that it a creamy paste made from sweet red peanuts. Others serve it as soup. In Uganda, it is served with sweet potatoes, matooke, cassava or roasted fish.

Traditionally used as a breakfast dish but can also be par taken at any time of the day. It is fried plantains with some soup mixed with beef, offals or beans and traditionally vegetables. Some times you can walk around a cafe and that strong aroma welcomes you meaning they could be serving katogo.
This comes in thick cornmeal porridge similar to that of polenta though made from white maize or mealies and usually prepared to a comparatively stiffer consistency. It is prime local cuisine for most African states. They only differ a bit in the final hardness and if they are prepared by adding dry powder to boiling water or mixture of the cornmeal and water are done first.
You can also grab some snacks like roasted groundnuts or peanuts that come when they are packed; samosas;-Indian samosas that have been turned into a local dish as chapatti and curry, Rolex which comes with chapatti-eggs-onions-cabbages-tomatoes, pan cakes, bread and eggs and many more.
Fruits and vegetables
When it comes to cultural and traditional food, vegetarians are not left out. You can easily get boiled in the stew or served as side dish especially the amaranth known as dodo, Nakati and many more. Fruits include bananas and pineapples.
In conclusion, besides wildlife tours, Uganda is also best for cultural safaris. Culture in Uganda isn’t dependent on dances alone but also mouth watering traditional foods. For visitors on safari, they have a wide range of opportunities of cultural foods to choose from or alternatively engage in practical duty to come up with a cultural meal of that community which at the end offers you with thrilling and authentic African experience.

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