COOKING IN UGANDA – How it can be improved

Cooking in Uganda doesn’t necessarily require one to first attend cooking school. A few things can be done whenever someone cooks, to improve on their skills.

Below are some tips used for improving on our cooking in Uganda.

  • Chocking up on your knifeChocking up on the handle of the knife to the point of holding the blade just above the handle. One should also consider having a good chef’s knife to enable good speed, confidence and control when cooking.
  • Begin with using the best ingredientsLike the saying goes, something good is used to make something better. So if you want a perfect meal, you shouldn’t consider ingredients not at standard when cooking.
  • Use of handsClean hands are tremendously sensitive and certified cooking tools. The ability of hands to sense how food feels differently at each level of doneness, even while using other tools like thermometer, knife, toothpick, makes them unique. For example, meat goes from being very soft when raw to a bit firm when cooked. Touch can also be used in cake baking to check if the dough is kneaded well, and also to check if a pear, for example, is ripe.
  • Use Sea salt or KosherBoth Sea salt and Kosher salt possess a much better taste than the usual table salt. food should not taste salty though, but deciding to use little or no salt when cooking results in flat tasting food. Even when a certain recipe gives a specific amount of salt to use, the amount of the ingredients and palate you’re using may not be the same as the recipe writer’s, so it may be necessary to adjust.
  • Avoiding crowding of the pan when cookingWhen cooking, You should be able to see the bottom of the saucepan between the food pieces. A lot of food in the pan can reduce the temperature, which creates a lot of steam, so you wont make food browning. You should also make sure you dry the food before sautéing it and ensure that the pan is hot and good.
  • Don’t put too much liquids so that the food maintains it’s flavorIn case you’ve simmered meat or vegetables, remove the ingredients out after it’s done and make sure the sauce is reduced a bit more before it’s served. When the pan is deglazed, make sure the added liquid is reduced by boiling it on high heat. Homemade stocks should be reduced too before use.
  • Baking pie and tart crusts should be longer than you think it should lastFor pastry doughs to taste much better, cooking should be long enough so that the sugars in the crust caramelize. Remember brown is preferred to pale blond.
  • Roasted meats should be rested before carvingWhen roasted meat is not rested enough so that it’s juices redistribute, the roast will dry.
  • A final splash of acid (citrus or vinegar juice). This should be added to almost any meat dish or vegetable or fruit dessert. For flavor perking at the last minute.
  • Doneness tests should be trusted over the timer’s buzzerWhen trying a recipe for the first time, those descriptive words should be looked at to find an awesome recipe. “Boil till halved” or “bake till golden brown.” This needn’t take a lot of your concern that it may delay or hurry to reach that desired state. As compared to the time stated in the recipe preparation.

Put in mind some of those cooking tips and you’ll realize how greatly they will improve your cooking in Uganda.


In this article, I’ll walk you through the various foods in Lunch Cooking in Uganda. As well as traditional Ugandan sauces, desserts, and seasonal delicacies.

  • Matooke (Steamed Mashed Bananas)

Matooke is a very popular Ugandan dish and a preferred delicacy for most tribes in the Central and Western regions. In Uganda, one can find acres and acres of lush plantations of matooke. Mostly in the Western and Central region (mostly Masaka).

Matooke is grown from such large farms and sent to the city dwellers in very large amounts on loaded tracks. The matooke plantains are in most cases prepared by peeling and steaming while covered with the large matooke leaves, then mashed and served hot with a sauce of one’s choice. Matooke can also be fried with tomatoes and onions to make katogo.

Most Ugandans enjoy the green, unripe ones while still unpeeled (Empogola), which are steamed wholly and feasted on in the evenings or for lunch with bacon, muchomo, or some grilled beef or goat’s meat. It’s hard to talk about cooking in Uganda and you don’t mention matooke

  • Chicken-Nut Sauce

Chicken-nut is an uncommon Ugandan delicacy that one should surely have to taste if they want a heartfelt and delicious Ugandan food meal. This can mostly be found in high-class restaurants since it is a bit costly for the common people to indulge.

This recipe is prepared by frying onions, chicken stock, chicken pieces, different spices as preferred, and peanut buttercream in a stew pot. After cooking, chicken-nut is usually eaten with rice, matooke, or posho (Ugali) which gives a feeling of uttermost satisfaction.

Cooking in Uganda The Luwombo Stew:

  • Chicken Luwombo

This is a royal delicacy that was innovated in the late nineteenth century for the Buganda Kingdom’s royal family. The Chicken luwombo, one of Uganda’s finest and most delicious dishes, was created by Kabaka (King) Mwanga’s chief cook. Kudos to this chef for introducing such an awesome delicacy that has brought pleasure and happiness to the current generation and many more generations to come in the future.

Chicken Luwombo is now mostly served on traditional Ugandan ceremonies, and without it, a ceremony connot go on well and counted as successful. Chicken luwombo is usually consumed with most Ugandan foods such as rice, matooke, sweet potatoes, cassava, or chapatti.

  • Beef Luwombo

Just like the chicken luwombo, this dish also originated from the Buganda Kingdom in the early days. It’s also prepared by steaming in soft, warmed banana leaves. The contents include beef, tomatoes, onions, carrots, green pepper, garlic, and Irish potatoes which is optional. You can add spices for flavor and taste as preferred, and it is also served with local Ugandan foods such as matooke, rice, cassava, sweet potatoes, or chapatti.

  • G-nut Sauce Luwombo

There’s a common paste in Uganda referred to as the g-nut sauce. This gives many Ugandan delicacies their exquisite, vibrant, and unique leisurely flavor. G-nut sauce is a thick creamy sauce of sweet red g-nuts, and it can be used to complement dishes like roasted fish or it is sometimes eaten with local Ugandan food such as steamed sweet potatoes and matooke (boiled or steamed mashed bananas).

Enjoy all these different Ugandan dishes with Classic Catering Uganda. You can also enroll for the different catering courses offered

The cooking schools in Uganda featured image

Breakfast in cooking schools in Uganda

Food is very important on every trip, be it around the world or just within Uganda and in this article, we are focusing mainly on Ugandan breakfast Foods as prepared by chefs in cooking schools in Uganda. People always enjoy both the familiar delicacies and the eagerness of trying new foods everywhere they go.

Ever wondered about what Ugandan food is like?

Well, let me walk you through various typical Ugandan breakfast delicacies in addition to traditional Ugandan sauces and desserts.
While we’re at it, try some local Ugandan foods that will leave you yearning for more.

Breakfast Foods prepared in the cooking schools in Uganda

Below are six of the the top most delicious breakfast foods in Uganda that should not miss gracing your mouth every morning before going out for your busy day.

  • The Ugandan Black Tea (Chayi)

Take your breakfast snacks with this heavenly Ugandan Black Tea that is made by mixing water or milk boiled with ginger (Ntangawizi), holy basil leaves (Omujaaja), cinnamon leaves (Mudalasini), or bark and lemon grass (Kisubi).

These are sometimes processed powders, but mostly these leaves and bark are plucked from a nearby bush. You can’t resist the sweet aroma that always fills the air as it boils. Not forgetting the ingredients in this tea is also good for your health. It would be a great loss for anyone to visit Uganda and leave without experiencing the heavenly taste of this Ugandan Black Tea!

  • The Ugandan Rolex (Rolled Chapatti with Eggs)

Well, this is not a high-end wristwatch. A Ugandan Rolex is a very popular Ugandan food/delicacy that can be eaten at any time of day. It’s so delicious that almost every Ugandan, mostly youth, has a preferred rolex guy, which comes with a substantial amount of loyalty. A Ugandan Rolex is made of fried eggs rolled in a chapatti. You may add salt, tomatoes, onions, green pepper and cabbage to the eggs. The vegetable combination can either be fried together with the eggs or just sliced fresh to the fried eggs.

You can also order for a ‘Rolex Pizza’ upon request. In this case, the onions, tomatoes, cabbage, chapatti, and even green pepper are diced together, then combined with the raw eggs and fried together then you can enjoy the delicious delicacy.

A Ugandan Rolex can be found and bought at almost every roadside in Uganda for as little as UGX 1500/= or $0.4 USD or prepared by professional chefs in cooking schools in Uganda. Yes, such pocket-friendly dishes can only be found in Uganda.

Fan Fact: There are a few rolex festivals every year in Uganda. These are always fun-packed weekend events in Kampala. You can checkout the Uganda Rolex Festival’s official Facebook page, the photos there speak volumes.

  • The Ugandan Katogo Dishes

Kagoto is one of the most popular traditional Ugandan breakfast foods that will kick off your day in high spirits. Katogo, when directly translated refers to mixture. It is a combination of different foods that is eaten in most parts of Uganda. The key ingredients of the dish are matooke (peeled green bananas) and a sauce (groundnuts, beef, offals, or beans). Cow ghee can also be added if preferred.

Initially, katogo was mostly a mixture of diced cassava and beans. Then it was later innovated to a mixture of other different kinds of food. Katogo is a delicacy that originated from Buganda and Western Uganda. Here, it was originally taken as a poor man’s meal due to it’s cheap cost. But later, that changed when the Baganda innovated an improved version of katogo – a combination of offals and matooke. The wealthy elite introduced matooke as a substitute for cassava, and later, people integrated matooke and other fresh sauces to make different kinds of katogo.

Katogo gradually became popular across Uganda, and the dish has many variants this day. This popular delicacy is a preferred breakfast dish mainly among the people in the central part of Uganda. You can also add salad greens or avocado and enjoy one of Uganda’s most delicious foods.

  • Fried Chapatti

As corn tortillas are popular in Mexico while Tacos are traditional in the United States, every community on earth has atleast one bread staple they consume with everything. Chapatti is a common side dish and bread staple in Uganda, mostly in restaurants. This Ugandan food can be sliced into different preferred shapes and served as a side dish for the main course.

Chapattis are prepared by mixing baking powder, wheat flour ,onions, carrots, green pepper, salt, and hot water, the dough is then flattened and fried in preferred amounts of heated oil. Chapattis, once fried, can be consumed in many different varieties. They can be eaten with beans or gravy (Ekikomando), they can also be used to wrap minced beef, vegetables or boiled eggs. A chapatti can also be eaten separately from the main course as an accompaniment to any drink mostly morning or evening tea.

You can’t visit Uganda and leave without tasting a freshly made Ugandan Fried Chapatti!

  • Ugandan Rice Balls/Rolls (Namungodi)

Though a Ugandan rice ball (Namungodi), a deep-fried breakfast delicacy, is common among Uganda’s low-earners and school-age kids, it’s also great for parties. It is prepared by combining boiled rice, mashed potatoes (which sticks the boiled rice together), and flour mixed in whisked eggs and other ingredients to add flavor. It is then fried in hot cooking oil until crispy.

Enjoy the rich taste of crispy Ugandan Rice Balls (Namungodi)

  • Ugandan Egg Rolls

A Ugandan egg roll is nothing like a traditional Chinese egg roll. An egg roll traditionally made in Uganda comprises of mashed potatoes with some vegetables as preferred, wrapped around a hard-boiled egg, dipped in whisked eggs which may contain other ingredients with salt if needed, and given a golden fry. This tasty snack can be enjoyed for breakfast, lunch or as a side dish. It is common in almost all hotels and restaurants around Uganda.

All these recipes are taught in culinary lessons in cooking schools in Uganda.