Uganda Mutfağı / Ugandan Cuisine

Berfend BER - Uganda Doğu Afrika'da yer alır. Doğuda Kenya, kuzeyde Sudan, batıda Demokratik Kongo Cumhuriyeti, Güneybatıda Ruanda, güneyde Tanzanya ile komşudur. Uganda ekvator üzerinde olmasına rağmen, ülkenin yüksek rakımı sebebiyle iklim ılımandır.  Etkileyici doğal güzelliklerinden dolayı Afrika'nın İncisi olarak da bilinir.

Uganda ekonomisi tarıma dayanır. Yetiştirilen belli başlı yiyecek bitkileri muz, manyok, süpürge darısı, mısır, yerfıstığı, susam ve fasulyedir. Ana ticaret bitkileri ülke ihracatının yüzde 80’ini teşkil eden kahve ve pamuktur. Ayrıca çay ve tütün de ihracat maksadıyla yetiştirilir.

Uganda’da hayvancılık gelişmekte olup, ülkenin kuzeydoğusunda ve güneybatısında sığır, keçi ve koyun yetiştirilmektedir. Ülkenin büyük göllerinde ve baraj göllerinde balıkçılık ileri durumdadır.

Uganda’da her bölgenin kendine özgü bir yerel mutfağı vardır. En yaygın geleneksel gıdalar yeşil yemek,  yeşil muzlardan yapılan  "Matooke" ( Matoke genellikle yer fıstığı sosu, pirinç, patates ve fasulye ile servis edilir.) , ızgara ete çok benzeyen " Muchomo ", yer fıstığı soslu ve limonlu ıspanak yemeği " Malakwang", tatlı patates, et veya tavuk güveçtir. Uganda mutfağının en önemli lezzetlerden biri de soya soslu ve bezelyeli tavuk göğsüdür. Ayrıca füme olarak bilinen dana yahni de Uganda mutfağının vazgeçilmezidir. Tavada kızartılmış ya da domatesle fırınlanmış Tilapia balığı ve lumombo adı verilen muz yaprakları içinde pişirimiş tavuk ilginç lezzetlerden sadece bazılarıdır.
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 Ugandan Cuisine

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Ugandan food is an amalgamation of traditional methods as well as external influences including English, Asian and Arab. Ugandan food history has evolved due to several cultural influences since centuries including the 12th century when the neighboring kingdoms of Bunyoro, Ankole, Buganda, Toro and Busoga entered into the country with the domination of Buganda. Trade links with the thriving East African coast were conspicuously absent and they actually began during the 19th century with the advent of European explorers and Arab merchants. As a result there was an influx of practices and cash produce such as coffee and cotton into Uganda.

Avocado, dodo (spinach), pumpkin, chapati, rice, goat, beef, top up chilli sauce

Ingredients Commonly Used in Ugandan Foods; Ugandan food is made using traditional ingredients as well as arrived or invaded ingredients. Banana is a major ingredient used in many dishes such as the traditional Ugali. Other commonly used ingredients include vegetables, leafy greens such as amaranth, potatoes, yams, tropical fruits, peanuts, meats(chicken, mutton and beef), fresh fish and entrails.

Cooking Methods Adopted by Ugandan Cuisine; The traditional cuisine of the Baganda tribe in Uganda involves principally three cooking methods: steaming, roasting/grilling and frying. Wooden stirrers, skewers, wooden bowls, pots and pans are commonly used tools for cooking.

Chapati

The steaming is normally done with food wrapped in banana leaves and cooked in a large pot also lined with many layers of banana leaves. The many layers of banana leaves are used to ensure that the water in the bottom of the pot does not come into contact at all with the food being cooked. Traditionally, the pot is then heated over an open wood fire or on top of a charcoal stove, and the cooking may take up to 24 hours. The longer it cooks, the better! The tribe’s staple food, matooke, and the beef, chicken or fish luwonbo are often cooked by this method, creating unbelievable flavours.

Most people, except a few who live in urban centers, produce their own food. Most people eat two meals a day: lunch and supper. Breakfast is often a cup of tea or porridge. Meals are prepared by women and girls; men and boys age twelve and above do not sit in the kitchen, which is separate from the main house. Cooking usually is done on an open wood fire.

Popular dishes include matoke (a staple made from bananas), millet bread, cassava (tapioca or manioc), sweet potatoes, chicken and beef stews, and freshwater fish. Other foods include white potatoes, yams, corn, cabbage, pumpkin, tomatoes, millet, peas, sorghum, beans, groundnuts (peanuts), goat meat, and milk. Oranges, papayas, lemons, and pineapples also are grown and consumed.

Kaynak / Source

- ifood.tv

- everyculture.com

- Modern Ugandan Cuisine

- Berfend BER

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