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.
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.
in Uganda eat their fish smoked or fresh (although certain Buganda clans do not
eat some kinds of fish), 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.
also varieties of small fish which are highly nutritious (nkejje and mukene).
They are sun-dried and cooked with Ground Nuts sauce or pre-soaked and fried.
Their high flavor and nutritional value is highly prized.
Uganda among the Banyankole, Bakiga and
Batooro and most of the north and east like Acholi Alur Langi , millet bread is
the favored dish.
flour is mixed with cassava and then mingled.
Ugandan food is quick to prepare. Up north, little or no cassava at all is added while in the western region a proportion of fifty-fifty or eighty-twenty (more cassava to the millet flour) is the ratio of mixture. The best relish to go with it would be smoked meat.
north, smoked beef is skillfully seasoned with a rich sauce of milled sim-sim
(sesame) paste and dark green bitter vegetables.
eastern region, the people of Teso add a light sauce of tamarind fruit, which
is plenty in those dry areas.
in the east and northeast often use a variety of edible sorghum where the
climate makes it impossible to afford the luxury of growing millet.
Uganda, equally tasty sauces are scraped out of cow butter and salt to make eshabwe,
which is best served with millet.
the Bahima of western Uganda are not a particularly meat-eating tribe like the
Karimojong of the northeast – who enjoy it by the chunk – although they keep
cows in thousands.
they prefer a diet of milk, beans, Eshabwe, posh ,matooke and some millet
bread. Meanwhile the Batooro of western Uganda peel the skins off beans and
mash them into a thick paste (firinda) to which they add cow butter and salt to
make a tasty relish that goes well with millet.