Uganda — Food and Dining
Cuisine
Uganda is capable of producing food - about a quarter of its land is fertile and arable. Staple foods include solidified maize meal porridge served with beans or a meat sauce of beef, goat or mutton. At the reserves, wild game is often available.
National specialties:
• Matoke (a staple made from bananas).
• Millet bread.
• Cassava (a root that is commonly made into flour).
•Chicken and beef stews.
•Fried crickets.
National drinks:
• Waragi (a local millet-based alcohol).
• Pombe (locally made fermented banana beer).
Tipping: Although always appreciated, it is not standard practice. It is normal to tip 5 to 10% at tourist-orientated restaurants.
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