Food Habits of Uganda

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Spices

Where did the salt come from?

If a little money was left over after the taxes and other purchases have been paid in Opami and Ajuluku, two small administrative units in Teso, salt was bought in small quantities from a trading centre. The poorer peasant obtained salt by dissolving it out of the ashes of:

• Echuga (Leonolis meptifolia)
  
• Epungula (Coreopsis ugandensis)
  
• Elokile (Sonchus bipontini)
  
• Epopong (Euphorbia candelubra)
  
• Essege (Pennesentum sp.)
  
• Eliloto (Sesamum Macranthum)

Spices among the Baganda

Liquid foods such as soups were not often consumed by Baganda people, though sauces were always served with staples which added a variety in taste. Sauces were seasoned with salt and sometimes also with curry powder. Staples, on the other hand were never seasoned in any way. No other flavourings or spices were used by the Bagnda in the past.

Reference: Rutishauser, I. H. E. (1963). "Custom and child Health in Buganda." Tropical Geographic Medicine 15: 138-147.

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.

PDF: An investigation into health and agriculture in Teso, Uganda 1937

 

Created by Verena Raschke 2005 / Contact