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Uganda
-- Food
Cuisine
varies
widely
throughout
the country.
The Baganda
use the
banana
as their
staple
crop, supplementing
it with
soups of
beef, fish,
or goat.
Millet,
sorgum,
and corn
are the
most common
staples
in other
regions.
Chicken
(especially
a white
cock) is
considered
food for
special
occasions
in most
parts of
the country.
The influence
of Indian
cooking
in southern
Uganda
is significant
as evidenced
through
the incorporation
of foods
such as
curried
spices
and chapati
flat bread.
In western
Uganda,
cattle
keeping
predominates
and milk
products
are widely
consumed
(including
fermented
cheeses).
Other common
vegetables
include
greens,
sweet potatoes,
and cassava.
Grasshoppers
and termites
are also
eaten in
most regions.
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