Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.
Many dishes include various vegetables, potatoes, yams, bananas and other tropical fruits.
Chicken, pork, fish (usually fresh, but there is also a dried variety, reconstituted for stewing), beef, goat and mutton are all commonly eaten, although among the rural poor, meats are consumed less than in other areas, and mostly eaten in the form of bushmeat. Nyama is the Bantu languages word for "meat".
Main dishes are usually centred on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from posho (maize meal) or matooke (steamed and mashed green banana) in the South, or millet bread (an ugali-like dish[1] made from millet) in the North and East. Posho is cooked up into a thick porridge for breakfast.
For main meals, white maize flour is added to the saucepan and stirred into the posho until the consistency is firm. It is then turned out onto a serving plate and cut into individual slices (or served onto individual plates in the kitchen). Cassava, yam, and African sweet potato are also eaten; the more affluent include white (often called "Irish") potato and rice in their diets.