Uganda located in the continent of Africa. It has South Sudan to the north, Ethiopia to the northeast, Kenya and Somalia to the east, Tanzania to the south, Lake Victoria to the southeast, Burundi and Rwanda to the southwest, the Democratic Republic of the Congo to the west, and Central African Republic to the northwest.
The capital is Kampala.
The official languages are English and Swahili.
The climate is modified by the lakes and the elevation. In the north the wet season is from April to October. In the south the wet seasons are from April to May and October to November. The dry season in the north is from November to March.
The staples are cooked bananas, cassava, sweet potatoes, white potatoes, yams, beans, peas, peanuts, cabbage, onions, pumpkins, tomatoes, oranges, lemons, papayas, pineapples, and much more (https://www.peacecorps.gov/educators/resources/cuisine-and-etiquette-uganda/#:~:text=In%20Uganda%2C%20the%20staple%20food,onions%2C%20pumpkins%2C%20and%20tomatoes).
UGANDA BARBECUED PORK RIBS (https://www.monitor.co.ug/uganda/lifestyle/dining-recipes/recipe-barbecued-pork-ribs-1515596?view=htmlamp):
- 4 lbs. fresh pork ribs
- 1-inch fresh ginger
- 2 large onions
- 5 oz. soy sauce
- 1 TBSP honey
- 4 cloves garlic
- 1 tsp ground black pepper
- 1-2 small red chilies
- A little oil for brushing
- Finely chop the onions, crush the garlic, peel, and finely slice the ginger and finely chop the chilies if using.
- Add the soy sauce, black pepper, honey and 1 level tsp of salt.
- Blend all the ingredients together and process in blender adding a little water, if necessary, to form a thick paste. If you don’t have a blender, use a mortar and pestle to pound ingredients to a paste. Add a little water if necessary to make a thick consistency.
- Wash the pork ribs and drain off the water.
- Put in a large saucepan and pour the paste over the ribs.
- Mix well to ensure that each rib is well coated. Allow to marinate for about 20 minutes or more.
- Add about 5 oz. of water to the pork and mix well.
- Bring to a boil, then reduce the heat and simmer covered for 30 minutes, adding a little more water if necessary.
- Put the pork ribs in batches on sheets of aluminum foil, pour a little sauce over and seal well, to make aluminum foil parcels.
- Cook on a clean metal rack over a barbecue grill or a large charcoal stove, after the coals have turned an ashy-white. Cook each side of the parcels for 20 minutes.
- Finally, brush the metal grill with oil. Remove the ribs from the parcels and grill each side on the rack until dry.
- Serve hot with a vegetable salad of your choice.
UGANDAN PINEAPPLE NUT BREAD (https://www.tfrecipes.com/uganda-dessert/):
- 2 C whole meal flour
- 1 C natural bran
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 C roasted peanuts
- 2 eggs, beaten
- 1 C crushed pineapple, drained
- Put flour, bran, baking powder, soda, salt and nuts into a bowl.
- Add the eggs and pineapple and mix well.
- Put mixture into a greased loaf pan.
- Bake at 350 F for 1 hour.
Bread should be left for one day and served thinly sliced with cream cheese.