Everyone looks forward to the meal at the end of each teaching workshop. Women start early in the day preparing the food, cooking it and then serving us in the late afternoon. In three of the villages, they were able to get a few forks or spoons together for the visitors to use. If none are available, I eat the Ugandan way, with my fingers— hot beans and rice can be challenging!! But, in case, you are wondering, I find the food good, and I am always able to eat a respectable American portion although there is no comparison to an African’s full plate.
THE COMPLETE SAMPLING OF UGANDA FOOD
The last village provided us with a huge feast of many Ugandan foods: G Nuts (small peanuts), Irish potatoes, greens, beans, millet, cassava, matoke, cabbage, boiled beef, and even pasta cooked in tomatoes!!
PLEASING THE AMERICAN PALATE
In the third village, these women prepared a small portion of French Fries, along with the boiled potatoes, rice, cassava, beans and other foods. The Fries were greatly enjoyed!
These church women were peeling cassava, a root plant and a staple Ugandan food.
I still remember the good food from the seminary that I ate after being so sick. All the starches were just what I needed.
Robin