Lugbara cuisine, the Glossary
Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave.[1]
Table of Contents
143 relations: Acholi people, Adhola people, Alur language, Amaranth, Ant colony, Arecaceae, Arua, Avocado, Baganda, Banana, Bark (botany), Bean, Beer, Bell pepper, Berry, Bird, Black Harmony, Cabbage, Cafeteria, Cassava, Cattle, Chicken, Chlorophyll, Columbidae, Cooking, Cooking oil, Coriander, Curry, Cymbopogon, Delicacy, Democratic Republic of the Congo, Dialect, Drum, Duck, East Africa, Eggplant, Eggs as food, Fish, Food, Formica, Fruit, Frying, Fufu, Garlic, Githeri, Gizzard, Goat meat, Grasshopper, Green bean, Guineafowl, ... Expand index (93 more) »
- Democratic Republic of the Congo cuisine
- Lugbara
- Ugandan cuisine
Acholi people
The Acholi people (also spelled Acoli) are a Nilotic ethnic group of Luo peoples (also spelled Lwo), found in Magwi County in South Sudan and Northern Uganda (an area commonly referred to as Acholiland), including the districts of Agago, Amuru, Gulu, Kitgum, Nwoya, Lamwo, Pader and Omoro District.
See Lugbara cuisine and Acholi people
Adhola people
The Adhola people, also known as Jopadhola, are a Nilotic ethnic group of Luo peoples that live in Tororo District of Eastern Uganda and comprise about eight percent of the country's total population.
See Lugbara cuisine and Adhola people
Alur language
Alur (Dho-Alur) is a Western Nilotic language spoken in the southern West Nile region of Uganda and the northeastern Ituri Province of the Democratic Republic of the Congo.
See Lugbara cuisine and Alur language
Amaranth
Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths.
See Lugbara cuisine and Amaranth
Ant colony
An ant colony is a population of ants, typically from a single species, capable of maintaining their complete lifecycle.
See Lugbara cuisine and Ant colony
Arecaceae
The Arecaceae is a family of perennial, flowering plants in the monocot order Arecales.
See Lugbara cuisine and Arecaceae
Arua
Arua is a city and commercial centre within the Arua District in the Northern Region of Uganda.
Avocado
The avocado, alligator pear or avocado pear (Persea americana) is a medium-sized, evergreen tree in the laurel family (Lauraceae).
See Lugbara cuisine and Avocado
Baganda
The Baganda (endonym: Baganda; singular Muganda) also called Waganda, are a Bantu ethnic group native to Buganda, a subnational kingdom within Uganda.
See Lugbara cuisine and Baganda
Banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa.
See Lugbara cuisine and Banana
Bark (botany)
Bark is the outermost layer of stems and roots of woody plants.
See Lugbara cuisine and Bark (botany)
Bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food.
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used.
Bell pepper
The bell pepper (also known as sweet pepper, pepper, capsicum or in some places, mangoes) is the fruit of plants in the Grossum Group of the species Capsicum annuum.
See Lugbara cuisine and Bell pepper
Berry
A berry is a small, pulpy, and often edible fruit.
Bird
Birds are a group of warm-blooded vertebrates constituting the class Aves, characterised by feathers, toothless beaked jaws, the laying of hard-shelled eggs, a high metabolic rate, a four-chambered heart, and a strong yet lightweight skeleton.
Black Harmony
Black Harmony is a Lugbara music duo based in Arua (Northwestern Uganda).
See Lugbara cuisine and Black Harmony
Cabbage
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
See Lugbara cuisine and Cabbage
Cafeteria
A cafeteria, sometimes called a canteen outside the U.S. and Canada, is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in American English).
See Lugbara cuisine and Cafeteria
Cassava
Manihot esculenta, commonly called cassava, manioc,--> or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
See Lugbara cuisine and Cassava
Cattle
Cattle (Bos taurus) are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Mature female cattle are called cows and mature male cattle are bulls. Young female cattle are called heifers, young male cattle are oxen or bullocks, and castrated male cattle are known as steers.
See Lugbara cuisine and Cattle
Chicken
The chicken (Gallus domesticus) is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion, and an annual production of more than 50 billion birds.
See Lugbara cuisine and Chicken
Chlorophyll
Chlorophyll is any of several related green pigments found in cyanobacteria and in the chloroplasts of algae and plants.
See Lugbara cuisine and Chlorophyll
Columbidae
Columbidae is a bird family consisting of doves and pigeons.
See Lugbara cuisine and Columbidae
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
See Lugbara cuisine and Cooking
Cooking oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking.
See Lugbara cuisine and Cooking oil
Coriander
Coriander (Coriandrum sativum), also known as cilantro, is an annual herb in the family Apiaceae.
See Lugbara cuisine and Coriander
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine.
Cymbopogon
Cymbopogon, also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
See Lugbara cuisine and Cymbopogon
Delicacy
A delicacy is a rare food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture or region.
See Lugbara cuisine and Delicacy
Democratic Republic of the Congo
The Democratic Republic of the Congo (DRC), also known as the DR Congo, Congo-Kinshasa, Congo-Zaire, or simply either Congo or the Congo, is a country in Central Africa.
See Lugbara cuisine and Democratic Republic of the Congo
Dialect
Dialect (from Latin,, from the Ancient Greek word, 'discourse', from, 'through' and, 'I speak') refers to two distinctly different types of linguistic relationships.
See Lugbara cuisine and Dialect
Drum
The drum is a member of the percussion group of musical instruments.
Duck
Duck is the common name for numerous species of waterfowl in the family Anatidae.
East Africa
East Africa, also known as Eastern Africa or the East of Africa, is a region at the eastern edge of the African continent, distinguished by its geographical, historical, and cultural landscape.
See Lugbara cuisine and East Africa
Eggplant
Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae.
See Lugbara cuisine and Eggplant
Eggs as food
Humans and their hominid relatives have consumed eggs for millions of years.
See Lugbara cuisine and Eggs as food
Fish
A fish (fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits.
Food
Food is any substance consumed by an organism for nutritional support.
Formica
Formica is a genus of ants of the family Formicidae, including species commonly known as wood ants, mound ants, thatching ants, and field ants.
See Lugbara cuisine and Formica
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy).
Frying
Frying is the cooking of food in oil or another fat.
See Lugbara cuisine and Frying
Fufu
Fufu (or fufuo, foofoo, foufou) is a pounded meal found in West African cuisine. Lugbara cuisine and fufu are Democratic Republic of the Congo cuisine.
Garlic
Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.
See Lugbara cuisine and Garlic
Githeri
Githeri (Gĩtheri), also called muthere or mutheri, is a traditional Kenyan meal consisting of maize and legumes (primarily beans) mixed and boiled together.
See Lugbara cuisine and Githeri
Gizzard
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans.
See Lugbara cuisine and Gizzard
Goat meat
Goat meat is the meat of the domestic goat (Capra hircus).
See Lugbara cuisine and Goat meat
Grasshopper
Grasshoppers are a group of insects belonging to the suborder Caelifera.
See Lugbara cuisine and Grasshopper
Green bean
Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (''Vigna unguiculata'' subsp. ''sesquipedalis''), and hyacinth bean (Lablab purpureus) are used in a similar way.
See Lugbara cuisine and Green bean
Guineafowl
Guineafowl ((or guineahen) are birds of the family Numididae in the order Galliformes. They are endemic to Africa and rank among the oldest of the gallinaceous birds. Phylogenetically, they branched off from the core Galliformes after the Cracidae (chachalacas, guans, and curassows) and before the Odontophoridae (New World quail).
See Lugbara cuisine and Guineafowl
Insect
Insects (from Latin insectum) are hexapod invertebrates of the class Insecta.
See Lugbara cuisine and Insect
Insect wing
Insect wings are adult outgrowths of the insect exoskeleton that enable insects to fly.
See Lugbara cuisine and Insect wing
Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables.
Jute
Jute is a long, rough, shiny bast fibre that can be spun into coarse, strong threads.
Kampala
Kampala is the capital and largest city of Uganda.
See Lugbara cuisine and Kampala
Kenya
Kenya, officially the Republic of Kenya (Jamhuri ya Kenya), is a country in East Africa.
Kikuyu people
The Kikuyu (also Agĩkũyũ/Gĩkũyũ) are a Bantu ethnic group native to East Africa Central Kenya.
See Lugbara cuisine and Kikuyu people
Kwete
Also known as Kpete, Kwete is the alcoholic beverage brewed particularly by the Lugbara people of Uganda, Abanyala ba Kakamega in Kenya and DR Congo. Lugbara cuisine and Kwete are Democratic Republic of the Congo cuisine and Ugandan cuisine.
Ladle (spoon)
A ladle is a large, deep spoon, often used in the preparation and serving of soup, stew, or other foods.
See Lugbara cuisine and Ladle (spoon)
Lado Enclave
The Lado Enclave (Enclave de Lado; Lado-Enclave) was a leased territory administered by the Congo Free State and later by the Belgian Congo that existed from 1894 until 1910, situated on the west bank of the Upper Nile in what is now South Sudan and northwest Uganda.
See Lugbara cuisine and Lado Enclave
Lake Albert (Africa)
Lake Albert, originally known as Lake Mwitanzige by the Banyoro, Nam Ovoyo Bonyo by the Alur, and temporarily as Lake Mobutu Sese Seko, is a lake located in Uganda and the Democratic Republic of the Congo.
See Lugbara cuisine and Lake Albert (Africa)
Lake Magadi
Lake Magadi is the southernmost lake in the Kenyan Rift Valley, lying in a catchment of faulted volcanic rocks, north of Tanzania's Lake Natron.
See Lugbara cuisine and Lake Magadi
Lamb and mutton
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.
See Lugbara cuisine and Lamb and mutton
Leaf
A leaf (leaves) is a principal appendage of the stem of a vascular plant, usually borne laterally aboveground and specialized for photosynthesis.
Leaf vegetable
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
See Lugbara cuisine and Leaf vegetable
Leg
A leg is a weight-bearing and locomotive anatomical structure, usually having a columnar shape.
Liver
The liver is a major metabolic organ exclusively found in vertebrate animals, which performs many essential biological functions such as detoxification of the organism, and the synthesis of proteins and various other biochemicals necessary for digestion and growth.
Locust
Locusts (derived from the Latin locusta, locust or lobster) are various species of short-horned grasshoppers in the family Acrididae that have a swarming phase.
See Lugbara cuisine and Locust
Luganda
Ganda or Luganda (Oluganda) is a Bantu language spoken in the African Great Lakes region.
See Lugbara cuisine and Luganda
Lugbara language
Lugbara, or Lugbarati, is the language of the Lugbara people. Lugbara cuisine and Lugbara language are Lugbara.
See Lugbara cuisine and Lugbara language
Lugbara people
The Lugbara are a Central Sudanic ethnic group who live primarily in the West Nile region of Uganda, in the adjoining area of the Democratic Republic of the Congo (DRC) with a few living in South Sudan. Lugbara cuisine and Lugbara people are Lugbara.
See Lugbara cuisine and Lugbara people
Lugbara totems
Each of the Lugbara clans in Uganda has a distinct totem to represent it based on a characteristic living thing found in the clan's area. Lugbara cuisine and Lugbara totems are Lugbara.
See Lugbara cuisine and Lugbara totems
Maize
Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain.
Mango
A mango is an edible stone fruit produced by the tropical tree Mangifera indica.
Maracha District
Maracha District is a district in the West Nile sub-region, in the Northern Region of Uganda.
See Lugbara cuisine and Maracha District
Marination
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
See Lugbara cuisine and Marination
Matoke
Matoke, locally also known as matooke, amatooke in Buganda (Central Uganda), ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu (Eastern Uganda), ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and by the cultivar name East African Highland banana, are a group of starchy triploid banana cultivars, originating from the African Great Lakes. Lugbara cuisine and Matoke are Ugandan cuisine.
See Lugbara cuisine and Matoke
Meal
A meal is an eating occasion that takes place at a certain time and includes consumption of food.
Meat
Meat is animal tissue, often muscle, that is eaten as food.
Milk
Milk is a white liquid food produced by the mammary glands of mammals.
Millet
Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
See Lugbara cuisine and Millet
Mortar and pestle
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy.
See Lugbara cuisine and Mortar and pestle
Mud
Mud is loam, silt or clay mixed with water.
Musa (genus)
Musa is one of three genera in the family Musaceae.
See Lugbara cuisine and Musa (genus)
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
See Lugbara cuisine and Mushroom
Nebbi
Nebbi is a town in the Nebbi District of the Northern Region of Uganda.
Oil lamp
An oil lamp is a lamp used to produce light continuously for a period of time using an oil-based fuel source.
See Lugbara cuisine and Oil lamp
Ojapi
Ojapi is a parish in the northwestern subregion of Uganda.
Okra
Okra, Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to East Africa.
Old age
Old age is the range of ages for people nearing and surpassing life expectancy.
See Lugbara cuisine and Old age
Old World sparrow
Old World sparrows are a group of small passerine birds forming the family Passeridae.
See Lugbara cuisine and Old World sparrow
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Orchard
An orchard is an intentional plantation of trees or shrubs that is maintained for food production.
See Lugbara cuisine and Orchard
Orientale Province
Orientale Province (lit) is one of the former provinces of the Democratic Republic of the Congo and its predecessors the Congo Free State and the Belgian Congo.
See Lugbara cuisine and Orientale Province
Pea
Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species.
Peanut
The peanut (Arachis hypogaea), also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds.
See Lugbara cuisine and Peanut
Pest control
Pest control is the regulation or management of a species defined as a pest; such as any animal, plant or fungus that impacts adversely on human activities or environment.
See Lugbara cuisine and Pest control
Pizza
Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
Ploceidae
Ploceidae is a family of small passerine birds, many of which are called weavers, weaverbirds, weaver finches, or bishops.
See Lugbara cuisine and Ploceidae
Poaceae
Poaceae, also called Gramineae, is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses.
See Lugbara cuisine and Poaceae
Pork
Pork is the culinary name for the meat of the pig (Sus domesticus).
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
See Lugbara cuisine and Porridge
Potato
The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.
See Lugbara cuisine and Potato
Pumpkin
A pumpkin is a cultivated winter squash in the genus Cucurbita.
See Lugbara cuisine and Pumpkin
Rice
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.
Rock (geology)
In geology, rock (or stone) is any naturally occurring solid mass or aggregate of minerals or mineraloid matter.
See Lugbara cuisine and Rock (geology)
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl).
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Saucepan
A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically deep, and wide enough to hold at least of water, with sizes typically ranging up to, and having a long handle protruding from the vessel.
See Lugbara cuisine and Saucepan
Sesame
Sesame (Sesamum indicum) is a plant in the genus Sesamum, also called simsim, benne or gingelly.
See Lugbara cuisine and Sesame
Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
See Lugbara cuisine and Sesame oil
Sieve
A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet material.
Silver fish (fish)
Fishes with a common name of silver fish or silverfish may include.
See Lugbara cuisine and Silver fish (fish)
Snack
A snack is a small portion of food generally eaten between meals.
Soil
Soil, also commonly referred to as earth or dirt, is a mixture of organic matter, minerals, gases, liquids, and organisms that together support the life of plants and soil organisms.
Solanum aethiopicum
Solanum aethiopicum, the bitter tomato, Ethiopian eggplant, or nakati, is a fruiting plant of the genus Solanum mainly found in Asia and Tropical Africa.
See Lugbara cuisine and Solanum aethiopicum
Sorghum
Sorghum bicolor, commonly called sorghum and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the grass genus Sorghum cultivated for its grain.
See Lugbara cuisine and Sorghum
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.
South Sudan
South Sudan, officially the Republic of South Sudan, is a landlocked country in East Africa.
See Lugbara cuisine and South Sudan
Soybean
The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
See Lugbara cuisine and Soybean
Staple food
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
See Lugbara cuisine and Staple food
Steaming
Steaming is a method of cooking using steam.
See Lugbara cuisine and Steaming
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Stock pot
Stock pot is a generic name for one of the most common types of cooking pot used worldwide.
See Lugbara cuisine and Stock pot
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
Sukuma wiki
Sukuma wiki is an East African dish made with collard greens, known as sukuma, cooked with onions and spices. Lugbara cuisine and sukuma wiki are Ugandan cuisine.
See Lugbara cuisine and Sukuma wiki
Sweet potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
See Lugbara cuisine and Sweet potato
Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar.
Termite
Termites are a group of detritophagous eusocial insects which consume a wide variety of decaying plant material, generally in the form of wood, leaf litter, and soil humus.
See Lugbara cuisine and Termite
Teso language
Teso (natively Ateso) is an Eastern Nilotic language spoken by the Teso people of Uganda and Kenya and some speakers are in South Sudan.
See Lugbara cuisine and Teso language
Teso people
The Iteso (or people of Teso) are a Nilotic ethnic group in eastern Uganda and western Kenya.
See Lugbara cuisine and Teso people
Tilapia
Tilapia is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini.
See Lugbara cuisine and Tilapia
Tomato
The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant.
See Lugbara cuisine and Tomato
Tuber
Tubers are a type of enlarged structure that plants use as storage organs for nutrients, derived from stems or roots.
Turkey (bird)
The turkey is a large bird in the genus Meleagris, native to North America.
See Lugbara cuisine and Turkey (bird)
Ugali
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. Lugbara cuisine and Ugali are Democratic Republic of the Congo cuisine and Ugandan cuisine.
Uganda
Uganda, officially the Republic of Uganda, is a landlocked country in East Africa.
See Lugbara cuisine and Uganda
Valley
A valley is an elongated low area often running between hills or mountains, which typically contains a river or stream running from one end to the other.
See Lugbara cuisine and Valley
West Nile sub-region
West Nile sub-region, previously known as West Nile Province and West Nile District, is a sub-region in north-western Uganda, in the Northern Region of Uganda.
See Lugbara cuisine and West Nile sub-region
Wood ash
Wood ash is the powdery residue remaining after the combustion of wood, such as burning wood in a fireplace, bonfire, or an industrial power plant.
See Lugbara cuisine and Wood ash
Yam (vegetable)
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers (some other species in the genus being toxic).
See Lugbara cuisine and Yam (vegetable)
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
Youth
Youth is the time of life when one is young.
See also
Democratic Republic of the Congo cuisine
- Babine (alcoholic drink)
- Congolese cuisine
- Dabo kolo
- Fufu
- Kwete
- Lugbara cuisine
- Moambe
- Moambe chicken
- Puff-puff
- Ugali
Lugbara
- Agofe
- Lugbara Kari
- Lugbara cuisine
- Lugbara language
- Lugbara mythology
- Lugbara people
- Lugbara proverbs
- Lugbara totems
Ugandan cuisine
- Dek Ngor
- Eshabwe
- Firinda
- Kachumbari
- Katogo (food)
- Kikomando
- Kwete
- Lugbara cuisine
- Malewa
- Mandazi
- Matoke
- Mugoyo
- Nsenene
- Rolex (food)
- Sombe
- Sukuma wiki
- Ugali
- Waragi
References
[1] https://en.wikipedia.org/wiki/Lugbara_cuisine
, Insect, Insect wing, Juice, Jute, Kampala, Kenya, Kikuyu people, Kwete, Ladle (spoon), Lado Enclave, Lake Albert (Africa), Lake Magadi, Lamb and mutton, Leaf, Leaf vegetable, Leg, Liver, Locust, Luganda, Lugbara language, Lugbara people, Lugbara totems, Maize, Mango, Maracha District, Marination, Matoke, Meal, Meat, Milk, Millet, Mortar and pestle, Mud, Musa (genus), Mushroom, Nebbi, Oil lamp, Ojapi, Okra, Old age, Old World sparrow, Onion, Orchard, Orientale Province, Pea, Peanut, Pest control, Pizza, Ploceidae, Poaceae, Pork, Porridge, Potato, Pumpkin, Rice, Rock (geology), Salt, Sauce, Saucepan, Sesame, Sesame oil, Sieve, Silver fish (fish), Snack, Soil, Solanum aethiopicum, Sorghum, Soup, South Sudan, Soybean, Staple food, Steaming, Stew, Stock pot, Sugar, Sukuma wiki, Sweet potato, Tea, Termite, Teso language, Teso people, Tilapia, Tomato, Tuber, Turkey (bird), Ugali, Uganda, Valley, West Nile sub-region, Wood ash, Yam (vegetable), Yeast, Youth.