Tukusanyukidde / Welcome!
Uganda is a landlocked country in East Africa whose diverse landscape encompasses the snow-capped Rwenzori Mountains and immense Lake Victoria. Its abundant wildlife includes chimpanzees as well as rare birds. Remote Bwindi Impenetrable National Park is a renowned mountain gorilla sanctuary. Murchison Falls National Park in the northwest is known for its 43m-tall waterfall and wildlife such as hippos
Situated at the geographical heart of the African continent, Uganda has long been a cultural melting pot, as evidenced by the existence of 30-plus different indigenous languages belonging to five distinct linguistic groups, and an equally diverse cultural mosaic of music, art and handicrafts. The country's most ancient inhabitants, confined to the hilly southwest, are the Batwa and Bambuti Pygmies, relics of the hunter-gatherer cultures that once occupied much of East Africa to leave behind a rich legacy of rock paintings, such as at the Nyero Rock Shelter near Kumi.
Ugandan food is the arguably one the best in Africa. Uganda's culture weaves a yarn of variety not only through the manner of dress, language and other characteristics but also in its variety of dishes. Only in Uganda will you find places that can give you variety of fresh food as compared to other countries, they include banana dishes, stews, pastes and juicy fruits and drinks.
Nearly every tribe or region has a delicacy or specialty.
Most of the highly ranked hotels and restaurants serve traditional dishes in form of buffets but often come within a short distance of really preparing authentic traditional dishes.
The most popular local dish is matooke (bananas of the plantain type) which is best served with peanut sauce, fresh fish, meat or entrails. 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. This style 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. Many tribes in Uganda eat their fish smoked or fresh (although some kinds of fish are not eaten by certain Baganda clans), 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.
There are also varieties of small fish which are highly nutritious (nkejje and mukene). They are sun-dried and cooked with peanut sauce or pre-soaked and fried. Their high flavor and nutritional value is highly prized.