The Ugandan staple food is ‘matooke’ from bananas. Unripe bananas specifically meant for cooking are boiled and can be served with meats, soups, or groundnut sauce in most homes. The common source of proteins in the country are groundnuts, fish, goats, eggs, chicken, beef, and termites and grasshoppers in seasons when they appear in bulk. Vegetables that are grown in the country are mushrooms, cabbage, cassava, beans, and different types of green vegetables, among many other unmentioned ones. Fruits that can be commonly found are passion fruits, sweet bananas, pineapples, and papayas. Beverages and drinks that Ugandans include the indigenous fermented beverages made from bananas known as the Mwenge and drinks from pineapples and maize known as munanansi and musoli, respectively. The majority of homes in Uganda prefer using bare hands when eating despite having cutlery in homes, and their availability and accessibility are easier and quicker.
Matoke, a name derived from the word Matooke of the Baganda people, means plantain banana. These bananas are usually wrapped in plantain leaves and cooked. Matoke served with beef is the most popular food in the country and a trending food tried by different people globally. Its sauce is first cooked separately from the plantains. When making the sauce, onions, chopped tomatoes, cumin, ginger, garlic, and beef are cooked in a separate pan. Pour chili flakes and vegetable stock into the fry and simmer for approximately ten minutes. Add the steamed plantains and simmer for five minutes, then mash with a wooden spoon.
Luwombo is another common Ugandan traditional dish where any meat like chicken, fish, goat, beef, or mushrooms is boiled in banana leaves. It is prepared by spicing the meat with ginger and cinnamon. It is then steamed till its tender. Water is then drained, and pasta and other desired spices are added. The spices and meat are then wrapped with smoke leaves of bananas, put in a foil, and baked for approximately thirty minutes.
Groundnut Sauce, commonly known as Binyebwa is a dish prepared by grounding traditionally roasted peanuts until they are creamy and smooth in a stone grinder. The dish is taken either plain or mixed with smoked meat or mushrooms. Greens can also be added to the dish, and it is normally taken simply in its plain nature or with matoke.
When serving any meal in Uganda, household members have to wash their hands and take seats on floor mats. Women are the ones that serve the food in a society where men dominate the society (Kruger, 2011). A visitor who drops by will be expected to join the family to take the meal together. The majority of Ugandans, except those living in the urban areas, produce their own food. The female gender prepares the meals, and an open wood fire is used for cooking. The breakfast is normal tea made from black coffee and milk or porridge, while the main dishes are the mentioned dishes among many other dishes cooked by different communities in the region. Fruits can be eaten in between meals, but no dessert is provided after any meal.