Food Habits of Uganda

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Fruits

Cholesterol lowering effects of OKRA (Hibiscus Esculentus) in Senegalese adult men

Reference: Bangana, A., N. Dossou, et al. (2005). "Cholesterol lowering effects of Okra (Hibiscus esculentus) in Senegalese adult men." Annals of Nutrition and metabolism 18 (Suppl. 1): 199.

Okra, a fruit high in water-soluble fibre (WSF) and widely consumed in Africa was investigated as a potential candidate to decrease cholesterol. The water-soluble fibre of some fruits and vegetables has been the focus of scientific research in relation to potential health benefits to cardiovascular diseases (CVD). A 3 weeks randomized crossover placebo study carried out among 30 healthy subjects concluded that Okra is an effective cholesterol lowering dietary adjunct. Okra might therefore be an interesting approach in the prevention of CVD risk factors as well as an oportunity for okra commercial challenge.

Varieties of fruits were commonly regarded as acceptable addition to the regular diet in Uganda:

• Figs
  
• Tamarinds
  
• Shea butter fruits
  
• Fleshy part of borassus palm fruits
  

Reference: Uganda Protectorate, N. C. (1945). Review of nutrition in Uganda, Government Printer.

PDF: Review of nutrition in Uganda 1945

Children's food

A lot of fruits were considered as a "snack" for children between the meals. Among the Baganda, the biggest ethnical group in Uganda during the 1960s, pawpaw (Papaya sp.) and passion fruit were the most common fruits. Also "ntula" (berries of Solanum sp.) were consumed.

References:Rutishauser, I. H. E. (1963). "Custom and child Health in Buganda." Tropical Geographic Medicine 15: 138-147;Jelliffe, D. B. and J. F. Bennett (1961). "Cultural and anthropological factors in infant and maternal nutrition." Fed. Proc. 20: 185-187

Significance of MATOKE among the Baganda

Plantains are hard, starchy bananas which are used for cooking, in contrast to the soft, sweet dessert varieties. Plantains were a staple food for the Baganda people in Uganda, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe. "Matoke", plantains or also named as "goods food" by the Baganda, was preferred because it filled the stomach.

For Baganda people plantain played a very great emotional and symbolic part in the local cultural pattern. Not only that the legendary introduction of the plantain to the country was believed to have been made by the tribal ancestor named KINTU, the founder of the Baganda, it also played an important role in every aspect of daily life.

Use of plantain

• Beer (pombe) was made out of fermented plantain
  
• Steamed plantain (matoke) as food for young children (contains only 1% of protein)
  
• The placenta was buried under a plantain tree
• Food was steamed in plantain leaves
  
• The baby was born on a plantain leaf
  
• Shrouds were made out of old leaves
  

Reference:
Jelliffe, D. B. and J. F. Bennett (1961). "Cultural and anthropological factors in infant and maternal nutrition." Fed. Proc. 20: 185-187
Welbourn, H. (1955). "The danger period during weaning." Journal of Tropical Pediatrics 1: 98-105.

Food flavouring in Teso

The ripe fruits of Elamai (Ximenia americana) and the pods of Epiduru (Tamarindus indica) were used to flavour the foods in Opami and Ajuluku, two small administrative units in Teso

Reference: Courcy-Ireland M. G. de. , H. R. H. a. L. J. A. L. (1937). "An investigation into health and agriculture in Teso, Uganda. Agriculture Survey Committee." Nutrition Report. Government Printer, Entebbe No.I-TESO

Created by Verena Raschke 2005 / Contact