Uganda Cuisine

General Information Map

Capital: Kampala
Language: Swahili
Currency: Ugandan Shilling
(UGX)
Government: Democracy,
Republic ,
Presidential system,
Semi-presidential
system
Religion: Roman Catholic
(39.3%)
Anglican (32.0%)
Muslim (13.7%)
Pentecostal (13.7%)
Seventh-day
Adventist (1.7%)
Eastern Orthodox
(0.1%)
Unaffiliated (0.2%)
Traditional African
religion (0.1%)
Others (1.4%)

Flag Structure

Black - color of the people

- identifies the country as a
nation of black Africans
Yellow - symbolize the abundant bright
sunshine found in the country
Red - symbolized the brotherhood
enjoyed by the people of
Uganda and the bond they
share with countries in Africa
and the world as a whole
Grey Crowned Crane - symbolize the peaceful and
gentle nature of people of
Uganda
- the crown stand on one leg
with the other feet lifted as it
faces the pole
- the raised leg symbolizes the
Uganda is not a stagnating
nation but a state that is moving
forward

Meal Structure National Dish: Chapati

Matoke
 Ugali
Binyebwa
Banana Curry
National Drink: Ginger Chai Tea

Recipe
Matoke

Ingredient Direction
• Peel the plantains, cut into cubes,
sprinkle with lemon juice, and set aside.
- 8 -10 plantains • Heat oil in a large pan. Fry the Onion,
- 1 lemon, juice of (optional) tomatoes, green pepper, hot pepper, and garlic
- oil (for frying) together. Add spices to taste. Add meat or broth.
Continue frying and stirring until the meat is
- 1 onion, chopped
nearly done or until the broth is starting to boil.
- 2 -3 tomatoes, chopped (or • Reduce heat. Add plantains. Cover and
canned whole tomatoes, drained) simmer over low heat until plantains are tender
- 1 green bell pepper, chopped and meat is done. Serve matoke (matooke, if you
prefer) hot.
- 3 -4 garlic cloves, crushed
- 1 chili pepper, chopped (optional)
- salt or coriander or cayenne
pepper (to taste) or red
pepper (to taste)
- 1 lb ground
beef (optional) or 1 lb beef stew
meat, cut in bite-sized
pieces (optional)
- 1 cup beef
broth (optional) or 1 cup beef
stock (optional)

Ugali

 Ingredient 1. Direction
 Water -- 4 cups 2. Bring the water and salt to a boil in a heavy-
 Salt -- 1 teaspoon bottomed saucepan. Stir in the cornmeal slowly,
 White cornmeal, finely ground -- 2 cups letting it fall though the fingers of your hand.
3. Reduce heat to medium-low and continue stirring
regularly, smashing any lumps with a spoon,
until the mush pulls away from the sides of the
pot and becomes very thick, about 10 minutes.
Remove from heat and allow to cool somewhat.
4. Place the ugali into a large serving bowl. Wet
your hands with water, form into a ball and
 serve.

Binyebwa

Ingredient Direction

Chapati

Ingredient Direction

Banana Curry

Ingredient Direction

Culinary History

Dining Etiquette

Unique Ingredients

Unique Cooking Utensils

 Switzerland Cuisine
General Information Map
Capital:
Language:
Currency:
Government:
Religion:

Flag Symbolism

Meal Structure National Dish:

National Drink:

Recipe

Ingredient Direction

Ingredient Direction

Ingredient Direction
Ingredient Direction

Ingredient Direction

Culinary History

Dining Etiquette

Unique Ingredients
 Unique Cooking Utensils

Kosovo Cuisine
General Information Map
Capital:
Language:
Currency:
Government:
Religion:

Flag Symbolism

Meal Structure National Dish:

National Drink:

Recipe

Ingredient Direction

Ingredient Direction
Ingredient Direction

Ingredient Direction

Ingredient Direction

Culinary History

Dining Etiquette
Unique Ingredients

Unique Cooking Utensils