27 Dishes

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Abari

Savory steamed corn pudding made with vegetables, fish, crayfish, chili peppers, greens

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Boiled egg

Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. boiled eggs are a popular breakfast food around the world. besides a boiling water immersion, there are a few different methods to make boiled eggs. eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. the egg timer was named for commonly being used to time the boiling of eggs.

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Chips

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Fruit salad

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. in different forms, fruit salad can be served as an appetizer, a side salad. when served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). there are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (waldorf salad) to the sweet (ambrosia salad). another "salad" containing fruit is a jello salad, with its many variations. a fruit cocktail is well-defined in the us to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. fruit salad may also be canned (with larger pieces of fruit than a cocktail).

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Kachumbari

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the african great lakes region. it is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. variations of kachumbari can be found in kenya, tanzania, rwanda, uganda, burundi and in the southern african countries of malawi and congo.the swahili word kachumbari originated from the indian word cachumber.

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Mizuzu

Fried plantains

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Rolex

Ugandan rolex, commonly referred to as rolex, is a popular food item in uganda, combining an egg omelette and vegetables wrapped in a chapati. this single-portion dish is quick to prepare, and can be eaten at any time of the day, from breakfast to a lunch or supper meal or snack. the name "rolex" comes from its method of preparation, with the chapati and the omelette rolled together ("rolled eggs").this idea originated from a chapati seller's creativity in the busoga region "the basoga" then the idea spread to wandegeya next to makerere university in uganda, fueled by students who needed a quick meal because of time and budget limitations. the delicacy soon spread throughout uganda. it became a popular food choice for its combination of convenience, low cost, and taste.other terms and variations related to rolex include: "titanic": two or more chapatis used together in rolling the portion. "kikomando": the chapati is sliced and mixed with beans. this name is inspired by the commando soldier or unit eating quickly in the field. it can also refer to someone unafraid of getting messy by eating street food with their hands.

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Salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

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Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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White beans with eggplant

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

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Honey bread

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Beans

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

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Fruit

Apples, avocado, bananas, cherimoyas, guava, jackfruit, mango, medlars, oranges, papaya, passionfruit, physalis (cape gooseberries), pineapples, plantains, strawberries, sugar apples, tree tomato (japanese prune)

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Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

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Ibirayi

Potatoes, may be boiled, deep-fried potato wedges or halves, serve with top up and mayonnaise

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Ibitoki

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

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Matoke

Matoke, locally also known as matooke, amatooke in buganda (central uganda), ekitookye in southwestern uganda, ekitooke in western uganda, kamatore in lugisu (eastern uganda), ebitooke in northwestern tanzania, igitoki in rwanda, burundi and by the cultivar name east african highland banana, is a starchy triploid banana cultivar originating from the african great lakes. the fruit is harvested green, carefully peeled, and then cooked and often mashed or pounded into a meal. in uganda and rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries.matoke bananas are a staple food crop in uganda, tanzania and other great lakes countries. they are also known as the mutika/lujugira subgroup. the medium-sized green fruits, which are of a specific group of banana, the east african highland bananas (musa aaa-ea), are known in the bantu languages of uganda as matoke. cooking bananas have long been and still are a common staple crop around the lake victoria area of uganda, and in the west and kilimanjaro regions of tanzania.

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Sambaza

Small fish from lake kivu, deep-fried, stewed

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Vegetables

Arrowroot, beans, bell peppers, cabbage, cassava, celery, corn, dodo (spinach/greens), eggplant, garlic, onion (oignon), peas, potatoes, pulses, pumpkin, sweet potatoes, tomatoes

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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Akabanga

Very spicy chili oil, made with yellow chili peppers and vegetable oil, added to dishes to spice them up

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Groundnut

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.