 | |
| Course | Breakfast |
|---|---|
| Place of origin | Uganda |
| Main ingredients | Matoke, Beef, Offal, Beans |
Katogo is a traditional breakfast dish in Uganda. It is served in most regions of Uganda and is defined as a mixture of ingredients. The main ingredients of the dish are matooke and a sauce (beef, ghee, offal, beans)
Katogo originated from Buganda and Western Uganda, where it was initially perceived as a poor man's dish. There is no exact chronology as to when Ugandans started cooking katogo, but as long as matooke has been around, so has katogo. [1] The Baganda came up with the katogo dish which is a combination of offal and matooke. Katogo was originally a combination of diced cassava mixed with beans. This was the poor man's meal. The upper classes, introduced matooke to replace cassava and later versions of katogo brought on offals and other new sauces. The popularity of katogo quickly spread all over Uganda and to date there are many variations of the cuisine. It is a common delicacy among the Bantu speaking communities and most of Uganda’s urban communities. [2] It is now available in most restaurants and hotels, served as breakfast. [3]
There are various recipes for this dish but the most popular is the one where matooke is the staple and the sauce is offal known as byenda in Uganda. The culinary term for byenda (offal) is tripe and sweetbreads which are the inner lining of the stomach, the thymus gland and the pancreas respectively. [4] The peeled matooke (green bananas) are cooked in the prepared sauce of byenda (offals) until the matooke is ready. Katogo is usually served with cooked greens and fruit juice.
The process of cooking is done by braising the sauce (offal, beef, ground peanuts or beans) which is brought to a boil and later simmered until it is ready. The sauce is then poured over the peeled matoke and left to simmer until the matooke is ready. [5] Katogo takes a relatively short time to prepare and today most people use wood or charcoal as a cooking fuel.
The variations of this dish include a staple (matooke, Irish potatoes, cassava or sweet potatoes) which is cooked in the same pot with a sauce (beef, offal, beans, peas, groundnuts or greens).
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Ugali, also known as posho, nsima, and other names, is a type of corn meal made from maize or corn flour in several countries in Africa. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.
Ghanaian cuisines refer to the meals of the Ghanaian people. The main dishes of Ghana are organized around starchy staple foods, which goes with either sauce or soup accompanied with a source of protein. The main ingredients for the vast majority of soups and stews are; tomatoes, hot peppers and onions. Most Ghanaian soups and stews are red or orange in appearance as a result of the main ingredients used.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Padang food or Minangkabau food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.
Matoke, locally also known as matooke, amatooke in Buganda, ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu, ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and by the cultivar name East African Highland banana, is a starchy triploid banana cultivar originating from the African Great Lakes. The fruit is harvested green, carefully peeled, and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
The Cayman Islands are a group of islands situated in the Caribbean Sea just between Cuba and Honduras. After being colonized first by Jamaica and then by the British, Cayman Islands remained under British dependency since 1962. Traditional Cayman Islands cuisine is very tied to Jamaican cuisine and they also kept British influences in their cooking, but you can as well find a large variety of international dishes with a local twist. As for traditional dishes the main ingredients are coconut, plantain, cassava, yams, rice and peas. Jamaican cuisine enriched Cayman’s cuisine by offering a large variety of spices such as jerk, curry and other exotic seasonings. The humid soil provides a large variety of exotic fruits and vegetables such as yellow squash, avocados, callaloo, cassava, calabash, spring onions, pineapples, tomatoes, peas, chili, peppers a great range of citrus fruits such as oranges, lemons, limes, grapefruits, bananas and plantains, sweet potatoes, yams and mangoes.
Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave. The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ope (guineafowls) and catch insects like onya for food which is called nyaka in the standard Lugbara language used in Arua. Cassava flour, sometimes mixed with millet or sorghum like posho or ugali, is the staple food and is called enya(sa) and accompanied with a range of soup dishes. Rice, yams, potatoes and matoke are also eaten. Below is a list of some of the Lugbara-styled delicacies found in West Nile Restaurants, Ariwara Town, Arua Park in Kampala and many homes or cafeterias that cherish traditional Lugbara cuisine.
