Welcome to the Celtnet Recipes Uganda Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Uganda. Here you will find all the recipes from Uganda on this site all gathered into one place. I have attempted to gather together here as many Ugandan recipes as possible. The current collection represents the largest gathering of Ugandan recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Uganda given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Uganda and its Cuisine

Uganda, officially the United Republic of Uganda (Swahili: Jamhuri ya Muungano wa Uganda), is an landlocked East African country straddling the equator, which is bordered in the south by Lake Victoria. The capital and largest city is Kampala and Uganda attained independence from the United Kingdom on October 9th 1962. Most of the population falls into one of three main ethnic groups: Bantu, Nilotic, and Central-Sudanic (traditionally called Nilo-Hamitic) with the Bantu being the most numerous. Around 40 languages are used in the country, though English became the official language after independence and Swahili was approved as a second official language in 2005. According to the latest census (2002) 84% of Uganda's population is Christian, with Muslims representing 12% of the population. The remainder of the population mainly follow traditional religions, though there are also Hindu and Judaic communities in the country.

Though Uganda has considerable natural resources they are mostly untapped and the economy is fundamentally agrarian, with over 80% of the workforce employed in the agricultural sector (coffee being the main export product). The basis of Ugandan cuisine is traditional with some Arabic and British influences seen in preparation methods and ingredients. The foundation of the food includes plantain and banana dishes, stews, pastes and local fruit. However, as Uganda is a mix of peoples who came into the country during the 14th century, including the : Baganda, Bunyoro, Toro, Ankole and Busoga. Though the Baganda people came to dominate over the succeeding centuries the country remains a mix of cultures, languages, modes of dress and cuisine. As such there is no typical Ugandan cuisine. Rather, there are a mix of cultures and dishes. However, the staple of the diet is Matooke, a stew made from plantains boiled in a sauce made from peanuts, fresh fish along with meat and/or tripe. Fish forms a significant part in the Ugandan diet and may be fresh, smoked or salted and dried.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Uganda follows (limited to 100 recipes per page). There are 18 recipes in total:


Page 1 of 1



Amandazi
     Origin: Uganda
Choroko Sauce
     Origin: Uganda
Ugandan Kabobs
     Origin: Uganda
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Cream of Peanut Soup
     Origin: Uganda
Ugandan Plantain Cake
     Origin: Uganda
Beans with Cassava
     Origin: Uganda
Kashata na nazi
(Ugandan Coconut Candy)
     Origin: Uganda
Ugandan Smoked Fish Stew
     Origin: Uganda
Boo with Okra
     Origin: Uganda
Matooke
     Origin: Uganda
Ugandan Steamed Fish
     Origin: Uganda
Bunyoro Stew
     Origin: Uganda
Oluwombo
     Origin: Uganda
Ugandan Sweet Potato and Pea Soup
     Origin: Uganda
Chickennat
     Origin: Uganda
Spinach and Simsim
     Origin: Uganda
Veal Curry with Bananas
     Origin: Uganda

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Ugandan recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.


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