Ugandan Dishes: Culture at your taste buds

Nov 22, 2007

WITH 53 heads of state visiting Kampala, displaying what makes Uganda the Pearl of Africa is taking centre stage, and food is one of them.

WITH 53 heads of state visiting Kampala, displaying what makes Uganda the Pearl of Africa is taking centre stage, and food is one of them. Food Guide’s Roger Mugisha went around identifying the various regional delicacies and what makes them tick.

NORTHERN REGION
THE northern region is jam-packed with a variety of scrumptious dishes that will have you licking your fingernails.
Evelyn Obwona, proprietor of Country Gardens Kitintale says Lapena, Bbo and Kalo are the most sought after dishes in the land.

Lapena (chick peas): This dish is prepared by washing the Lapena and then boiling it for two hours. Ekisula (unprocessed salt) is added to it. The water from the Lapena is drained and put aside to be used as stock. Simsim paste is then added to the Lapena and mixed thoroughly until it forms a paste. The stock is then mixed with the paste.
It can be eaten on its own or enjoyed with kalo (millet bread) and sweet potatoes.

Bbo: It is a vegetable that mainly grows in arid regions. When harvested, these vegetables are washed thoroughly to remove dirt. In a village setting, Bbo is laid on a mat under the sun to eliminate any pests in the vegetables. After about 30 minutes, the Bbo is placed into a calabash or basket, covered and left overnight.

The next day, the Bbo is chopped and put into a pot with water and Ekisula salt.
Otigo (a slippery vegetable that looks like Dhania) is then mixed into it, left to boil until it becomes yellow.

Then two medium-sized skinless tomatoes are sliced and added to the sauce with salt.

Other times, Bbo is prepared by mixing groundnuts and smoked meat cooked in with bitter green vegetables and simsim.
It is very satisfying when eaten with kalo (millet bread), plantain, sweet potatoes or maize flour (posho). People who enjoy Bbo might want to try Malakwang, also a mix of bitter vegetables in groundnut paste.

Smoked fish in groundnut paste: A smoked fish is cleaned of its bones and then the flesh is tied together with a special thread or banana fibre.

Several fish are then cooked in a thick groundnut paste.
The dish preserves the true flavour of smoked fish and it is also very satisfying. It can be got at the Sab Restaurant.

WESTERN REGION
Mbarara

Eshabwe: the Ugandan version of bleu cheese, is a popular dish made from cow ghee. It is mainly served with kalo. Its preparation involves setting aside the cow ghee for several weeks.

When ready, the ghee is stirred, mixed with ekisula and warm water for about 30 minutes. To this mixture, table salt is added (to catalyse the fermentation process) until it is like yoghurt. The mixture is stirred continuously until it turns white.

Annet Kabangire, who makes Eshabwe at Kembabazi Catering Centre in Naguru, a city suburb, says if it doesn’t become creamy then add ekisula. She adds that good Eshabwe shouldn’t be too thick or watery.

To make Kalo (ideal accompaniment for Eshabwe), boil water and pour it into the millet and cassava flour while stirring. When it is thick enough, mingle it until it becomes a mound. This process takes at least 10minutes.

Kabale:
In Kigezi, the staple food is Ebilibwa (irish potatoes) which are served with peas or beans. Irish potatoes are loved here because the temperate climate greatly supports its growth. The potatoes are steamed in banana leaves.

Bushenyi, Rukungiri:
Matooke and beef is the most enjoyed dish in Bushenyi and Rukungiri.
The preparation commences with the peeling of the plantains, which are steamed in banana leaves. When it is ready, it is mashed and served.

The beef is either boiled or fried with onions and tomatoes, green pepper and curry powder. Outlets like Baguma’s adjacent to the New Park, Kyankazi’s Place in Wandegeya and Seascallop in Kitante are appropriate destinations for these dishes.

EASTERN REGION
Malewa is the most popular dish among the Bagisu and Sebei in eastern Uganda. Malewa are young bamboo shoots plucked from the rest of the stem. They are roasted. The result is long fibre-like shoots.

The shoots are then chopped into thin slices and boiled with Ekisula added to a groundnut paste and served with matooke (plantains).

The shoots have a pleasant aroma and taste like mushrooms. Blending malewa with the groundnut paste makes it is even more endearing. Malewa is on the menu at the Jinja Road Police Canteen or Tradition restaurant at Quality Supermarket building in Ntinda.

CENTRAL REGION
Luwombo: In Buganda, this is a dish saved for special occasions. It is such a beloved sauce that it has become a national pride in some circles. It often consists of meat, chicken, bitter vegetables, mushrooms or groundnuts that are steamed and served in banana fronds.

The leaves give it a very charming flavour that will leave one yearning for more.

For the weight-watchers, this is a splendid choice because it doesn’t have any oils or spices added to it.
It is best eaten with matooke (plantain) or millet bread.

Luwombo can be tasted from Ekitoobero restaurant On Lumumba Avenue.

Additional reporting by Titus Serunjogi

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