Ugandan cuisine consists of traditional cooking with English, Arab, Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants.
Main dishes are usually centered on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from ugali (maize meal) or matoke (boiled and mashed green banana) in the South, or an ugali made from millet in the North. Cassava, yam and African sweet potato– Sweet potatoes are an American Indian crop] are also eaten; the more affluent include white (often called “Irish”) potato and rice in their diets. Soybeans were promoted as a healthy food staple in the 1970s and are also used especially for breakfast. Chapatti, an Asian flat bread, is also part of Ugandan cuisine.