(Supported by a Grant from the National Endowment for the Humanities)
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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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