What makes a country, if not its street food? I haven’t traveled much, but if I ever did, I’m pretty sure I would judge a place by its food first.
Come to Uganda and tell me you won’t commend a well-prepared roll of Rolex or a souped-up serving of chopped chapatis. Now hear me out—these aren’t dishes you’ll find at a tourist hotel. In fact, this article isn’t about shic dishes on a silver platter but more about street food, the kind served up in some basic wrapping nonchalant of where or how you eat it. So, if you’re into the down-to-earth side of Uganda, here are some reasons why our street food is truly unique… an entry from my diary.
Dear Diary,
If you ever get the chance to taste a rolex—and by rolex, I mean the dish, not the fancy watch—please do. Something about a roll of eggs and chapatis with slices of juicy, fresh tomatoes makes all the taste buds sing. Have you ever tried a rolex? Of course not, you’re a diary. But hey, whoever thought of frying eggs and rolling them in a chapati was a genius beyond my comprehension.
And don’t get me started on the varieties. If you’re a visitor, try the Rolex Festival and I guarantee you’ll walk away with stories to tell.
But if you think rolling eggs and chapatis is all we have to offer, try the kikomando. Fair warning—this is not a dish for weak stomachs. Imagine chopping up chapatis and soaking them in beans… yep, that’s exactly what kikomando is. Designed for hustlers, this dish sits firm in your stomach for hours. If you doubt me, ask any university student—it’s their daily meal.
Then comes muchomo. Oh, Diary, if love had a scent, it would be the smoky aroma of spice-rubbed meat sizzling over an open flame. Beef, chicken, goat—each juicy bite is a masterpiece… and you will find it in plenty along the street sides especially as the sun bids goodbye. And let’s not forget gonja—grilled sweet plantain that adds a heavenly, caramelized touch to the feast.
Just when you think you’ve seen it all, you stumble upon a vendor selling kabalagala (Ugandan banana pancakes). These little treats are the true definition of don’t judge a book by its cover, and trust me on this, I once had them with water for lunch(we listen, we don’t judge). They may look simple, but one bite in, and the sweet, chewy perfection will have you reaching for more, especially if spiced with ample ginger or some little chilli.
Now, let’s talk drinks. After indulging in all this street food, you’ll need something to wash it down, a little lubricant to grease down the meal.
Let’s start with Bushera. Imagine a drink that is both refreshing and filling—made from fermented millet and served cold in a cup or bottle. A few sips, and you’ll immediately feel like a village elder, ready to share wisdom. It does depend on the method of preparation… heed my warning on that one.
And speaking of refreshing, I discovered “omunanansi“—a pineapple juice that tastes like pure heaven some time back… okay way back… Vendors make it by boiling pineapple and its cleaned peels with ginger and sometimes tea leaves, then letting it cool until it’s the perfect balance of sweet and tangy. It’s the kind of drink that makes you pause and question your life choices—especially on a hot day, and especially if it’s aged a little… just a little.
One common mistake people make is trying to recreate street food at home, underestimating the skill of the vendors.
Take the Rolex, for example. You whip the eggs, feeling like a pro. But when it comes to the chapati? It’s either too thick, too thin, or somehow both, let’s not start on the hardness—a horror that could make a baby cry.
And the kikomando? Even if your chapati turns out okay, the beans are another battle. You can add all the spices you want, but it still won’t taste like the one from a street vendor. It might turn out better, or worse, but never quite like the street masterpiece.
Could it be that the dust and city hustle are secret ingredients?
Now of course, while there are those low-key luxury street delicacies. the likes of rolexes, chips, and street chicken, there’s also actual street food for the more “I want real food” kind of humans. things like Lumonde, Muwogo, yams, (sweet potatoes, cassava, yams) with cow-feet-stew are also available, pretty affordable too for the Kampala bachelor and hustler.
So, dear Diary, as I conclude, I must say—it’s definitely the ingredients, the vendors’ entrepreneurial skills, and that irreplaceable street-side magic that make Uganda’s street food truly unique.
