Local food is similar to elsewhere in the region, though ugali (a food staple usually made from maize flour or cassava) is called posho, and is far less popular than matoke (cooked plantains). Rice, cassava and potatoes are also common starches and vegetarians travelling beyond the main tourist destinations will end up eating these with beans quite often, although non-Ugandan meals are available at most hotels frequented by tourists.

Ugandan Cuisine

Ugandans eat a starch-heavy diet of matoko, posho, rice and potatoes with meat and vegetables. Stews and pleasant sauces, sometimes spicy, flavour dishes. Decent Indian food is available in most towns and can be a welcome alternative.

One uniquely Ugandan food is the rolex, a chapati rolled around an omelette. Grasshoppers are very popular during April and November and are sold by many street vendors.

Like all East Africans, Ugandans love their beer. Uganda Breweries and Nile Breweries are the two main local brewers, and they produce some drinkable lagers such as Nile, Club and Bell.

Waragi is the local millet-based alcohol and is relatively safe, although it can knock you around and give you a horrible hangover. It's similar to gin and goes down well with a splash of tonic. In its undistilled form it's known as kasezi bong and would probably send you blind if you drank enough of it.

Imported wines are quite expensive and not common beyond the tourist trail. Imported spirits are relatively cheaper, although, like wine, availability is somewhat restricted.