Uganda Meat Recipes

In this Uganda Foods Guide we show you step by step how to cook Meats in Uganda using locally available ingredients during your business visit.

When we talk about meat in our traditional Uganda Meat Recipes, we mean all flesh of animals and birds both domestic and wild and that of their internal organs.

Uganda Meat RecipesMeat Recipes

Meat is animal flesh that is eaten as food. Humans are omnivorous,and have hunted and killed animals for meat since prehistoric times.The advent of civilization allowed the domestication of animals such as chickens, sheep, fish, seafood, pigs and cattle, and eventually their use in meat production on an industrial scale.

Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil within hours or days. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. Vegetarians choose not to eat meat because of ethical, economic, environmental, religious or health concerns that are associated with meat production and consumption.

Most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal.[3]:1 Conversely, meat is sometimes used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry or other animals.

Meats commonly cooked in Uganda

Some of the names used for the different animal and bird meats cooked in Uganda, we have also include local translations for some of these meats so you can know what to ask for when seated at a local restaurant and the waitress is not so familiar with your foreign language. 

Meat from Cow /cattle - Local name - Enyama y'Ente  is called Beef

Meat from OX (Oxen) Castrated bull is Beef

Meat from a Calf -Enyanna is called Veal

Meat from a fully grown Sheep - Endiga Enkulu is called Mutton

Young Sheep- Endigga ento - lamb

A Pig is called - Embizzi in Luganda  but the meat from this animal is still called pork locally. In more sophisticated localities Pork refers to Meat from pig that has not been cured i.e. not Preserved either using salt or smoke. 

Ham is the top part of pigs leg that has been cured ie preserved using salt or smoke and  Bacon is the Meat from the back or sides of a pig that has preserved that is cured using salt.

Meat from Rabbit (Kamyu)    is called Rabbit

ChickenEnkoko /Duck/Geese - Embaata is called Poultry

Traditional Game Meats in Uganda

All meats from wild animals are called Game and we have listed for you some of the traditional wild animals and birds with meats commonly eaten among Ugandan communities.  Lately some of these Game birds and animals have been domesticated e.g Guinea FowlQuails  We have also included some of the local names of these wild animals

  • Guinea Fowl - Enkofu
  • Quail - Enkwale
  • Wild Geese
  • Kob - Empeewo
  • Elephant - Enjovu
  • Giraffe - Entugga
  • Buffalo - Embogo
  • Wild pig  - Engiri
  • Hippotumus - Envubu
  • Antelope - Engabi

Offals/Variety Meats and other Meats (Ebyenda)

These are the edible internal organs of animals and birds.

They include the stomach and other internal organs e.g:

  • Liver and kidney (Ekibumba ne Nsigo)
  • Heart (Omutiima)
  • Brain (Obwongo)
  • Tongue (Olulimi)
  • Sweet breads( ie pancreas &thymus glands (kataago )
  • Tripe ie the stomach of an oxen or sheep; chitterlings.

Note: the pigs intestines are often used as Sausage casings.

The following parts of the body animal are also offals:

  • Tail eg ox-tail (Embombo)
  • Feet eg Cow hoof (Cow) (Ekigere/Mulokoni),pigs trotters(Mulokoni) The hoof is the hard part of the leg of an animal.
  • Ears
  • Eyes
  • Head

The Nutrient contents you will gain from eating offal’s/variety meat:

Protein: Protein in offals is of high biological valve because if well cooked it is easily digested.

Fat: There is less fat in offal except the suet around the small intestines and delicate organs like the liver, heart, Gizzard in poultry but more muscle in general.

Carbohydrates: There is glycogen in the liver but not a good sauce.

Liver: Is a good source of Vitamin A, Retinal Vitamin c, Calcium, Iron and Zinc.

Heart: Has Vitamin A (Retinol)

Note: Pregnant moms are not advised to eat a lot of liver in their early stages of pregnancy because it causes birth defects due to Vitamin A in them.

Common Meat Recipes in Uganda

Traditional Methods of Preparing Stew (from Central Uganda Cultures) 

Beef/Meat Stew Recipes (Enyama y’asuppu)

Beaf/Meat Stew Cooking Method 2

Beaf/Meat Stew Cooking Method 3

Beef/Meat Luwombo Recipes:

Meat in Groundnut Sauce Recipe

Meat in Groundnut Paste Recipe (from Northern Uganda Cultures)

Traditional Meat Stew Recipe

Modern Recipes for Beef/Meat

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Uganda FOOD GUIDE News, Recipes & FAQ

Click below to see Recipes from other visitors to this African Food Guide and Answers to Frequently Asked Question about Food in Uganda...

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