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Food
Habits of Uganda
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Preparation
& cooking methods
Banana
leaves
The Baganda
and other tribes cooked most of their
foods in packets of banana leaves.
The
"ettu paste"
To bridge
the gap between breast feeding and the
time when the adult diet was satisfactory,
Professor Jelliffe tried to introduce
the ettu paste. To provide the child with
adequate protein, all available animal
protein was used in the forms which the
child was able to eat and suitable vegetable
protein mixtures were used as well.
The ettu
paste was cooked as most of the foods
were cooked by the Baganda and other tribes,
in packets of banana leaves and consisted
of a variety of mixtures:
- Cooking banana and groundnuts
- Sweet potatoes and beans
- Sweet potatoes and groundnuts
- Other protein sources:
dried milk, eggs, fish, edible insects;
Professor
Jelliffe pointed out that from the amount
of diversity of foods available in Uganda,
there should be no kwashiorkor in this
country. An attempt which evolved local
patterns and culture to decrease protein
deficiencies is summarized in the reviewed
article presented at the Conference held
in 1961.
Reference:
Dean, R. F. A. (1962). "Protein supply
in Uganda." East African Medical
Journal: 493-500.
"In
Karamoja, Uganda, adult men take a mixture
of raw defibrinated blood and milk whenever
possible." (Holmes,
1955)
Preparation
of "blood meal" by
Homes 1955:
"To
calves were bled from the jugular vein
and collected in a calabash. It was then
stirred with a stick till the fibrin clot
formed. The fibrin was removed and during
the dry season it is cooked and eaten
by the men but in the rainy seasons, when
the animals were in good condition and
could be bled frequently, it would be
given to the dogs.
The volume of defibrinated blood was 36
fluid oz. And the calabash was about half
full. An equal volume of milk was added
and the mixture provided a man's meal."
E. G. Holmes
et al. prepared a similar meal by themselves,
from slaughterhouse blood and milk and
estimated the protein nitrogen by the
Kjeldahl method. This, together with the
value for the composition of the milk
derived from food tables, the following
result for the meal was obtained:
- Protein 220g
- Carbohydrate 53g
- Fat 43,4 g
Reference:
Holmes E. G., M. W. S. a. M. D. T. (1955).
"The serum protein pattern of Africans
in Uganda: Relation to diet and malaria."
Transaction of the royal society of tropical
medicine and hygiene, Vol: 49; 376
Food storage
among the Baganda people in Kiganda
Reference: Rutishauser,
I. H. E. (1963). "Custom and child
Health in Buganda." Tropical Geographic
Medicine 15: 138-147.
Created
by Verena Raschke 2005
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