African Cuisine. Uganda

As African proverb says: “African food is not just a cuisine, it’s a cultural adventure”. This summer we travel to different countries to test the aromas and variety of African Cuisine.


Our journey starts in Uganda. It is a landlocked country in East Africa.  The country is known as ‘the Pearl of Africa’ for its beauty, abundant wildlife and diversity. The people of Uganda are incredibly warm and welcoming.

First, we start with Kikomando, a tasty and nutritious Ugandan dish. Kikomando is a simple and tasty dish, much loved by Ugandans, based on chapati and beans. The name is thought to derive from a Swahili word that refers to the hearty nature of the dish. Here’s how to prepare it.

Time: 1 hour and a half

Serves 4-5


  • 1 onion
  • 1 can red beans
  • 2 tomatoes
  • 1 teaspoon ginger
  • 2 cloves garlic
  • vegetable oil to taste
  • 1 teaspoon curry powder
  • salt to taste
  • 1 teaspoon cumin
  • pepper to taste
  • 350 g flour
  • 1¼ cup water


Heat some vegetable oil in a pan over medium-high heat. Chop the onion finely and brown it with the garlic and ginger. Cut the tomatoes into cubes and add them with the curry powder, cumin, salt and black pepper. Cook everything for about ten minutes. At this point, add the beans to the pan and cook everything for another ten minutes.

Cut the chapati into small pieces and place them on a plate. To make the chapatis, start by placing the flour in a large bowl with a pinch of salt. Pour in the water a little at a time and mix with your fingers. Once the dough is made, cover it with cling film and let it rest for at least 1 hour. Make small balls and flatten them using a rolling pin. Heat them in a large pan. Once ready. Pour the bean mixture over the chapati pieces. (Photo: 123rf)

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