Flavors of the Pearl: What to Eat When Visiting Uganda
Exploring the Pearl of Africa
I didn’t think I’d have the chance to visit Uganda any time soon, but it happened while I was there for a business conference. I’ve been to Tanzania and Kenya before, but Uganda wasn’t a place I had ever associated with “must-try” food. I can now say—that was a mistake.
From the little I experienced, Uganda offers a rich and diverse food culture. Different regions are known for specific dishes, influenced by local climate, soil, and taste preferences. And as is common in much of East Africa, you’ll notice subtle or even direct influences from Indian and Arab cuisines, creating a fusion of flavors and techniques that make the food scene truly unique.
Why It’s Called the Pearl of Africa
Uganda is called the "Pearl of Africa" for a reason. Similar to the way I viewed Kenya, Uganda offers so much variety—its landscapes, cultures, food, and wildlife are all incredibly diverse. There’s nothing monolithic about this last landlocked African country. It’s rare, rich in character, and quietly stunning—like a pearl. The nickname was popularized by Winston Churchill, who used it to describe the country's beauty and ecological wealth.
A Taste of Uganda’s Regional Flavors
To give you a clearer picture:
In the Central Region, matoke (steamed green bananas) is a staple, often served with peanut sauce or beef stew.
The Northern Region features dishes like malakwang, a tangy vegetable stew commonly eaten with millet bread.
In the East, meals like atapa (a mixture of millet and cassava flour) are served with smoked fish or groundnut sauce.
The Western Region is known for rich dishes like Eshabwe, a ghee-based sauce typically paired with matoke or potatoes.
Each region brings its own flavor and identity to the table, turning food into a journey across the country.
By Lake Victoria
One of the most memorable aspects of this trip was being near Lake Victoria. Its presence contributes to Uganda being known as the "food basket" of East Africa. The lake supports an abundance of fresh fish—especially tilapia and Nile perch. At one point, I asked a local if the fish ever run out, and they laughed, telling me that Uganda exports so much fish you can even find Ugandan fish in UK supermarkets. Wild, right?
The fruits get the same treatment and are a boon for the economy, shipped to neighboring countries and praised for their flavor and texture—especially the mangoes, pineapples, and papayas. Uganda is also known for other major exports, including coffee and tea, much of which is grown in Jinja and other fertile regions across the country.
I managed to grab some at the airport, but unfortunately, I couldn’t get my hands on a spice blend to make the famous African spiced tea or masala chai. That wasn’t the only thing I grabbed either. I noted that papaya is a must eat fruit, so of course when I saw the jam had to grab some! I don’t think I I’ve ever seen jam made using pawpaws as I've known them, and figured it would inspire me to make my own.
As for the gin? Well, I first tried the coconut flavour at the bar, and in my way back homedecided to get both that and the plain. Ugandan gins often incorporate local botanicals, giving them distinctive flavor profiles compared to Western gins.Waragi gin specifically, is probably the most iconic Ugandan gin. “Waragi” is a local term for gin and also colloquially refers to any strong spirit. This one is made from sugarcane and has a rich, slightly sweet profile. The coconut is my favorite woth a subtle but rich coconut after taste.
Where Did I Stay: Speke Resort, Munyonyo
I was in town for a conference and stayed at Speke Resort Munyonyo, located in an upper-middle-class area of Kampala, about 30 minutes from Entebbe via the expressway. The venue is massive and regularly hosts some of the country’s largest conferences and events.
If you're organizing something, the resort offers plenty of options. And if you're a guest, there’s no shortage of activities—from horse riding to boat rides to the Ssese Islands, and even fishing. The rooms are comfortable, with most featuring an outdoor area like a mini veranda or patio. The beds? Absolutely massive.
One tip though: bring bug spray. Not just the kind for your skin, but something you can use in the room as well—just in case a critter or two finds its way inside. It's a fairly wild, natural environment, with monkeys and large birds gathering near the water, which runs right by the resort.
That said, it’s a small inconvenience compared to the proximity you get to Lake Victoria—and yes, that translates straight to the food. The fish is fresh-caught and ends up right on your plate, beautifully prepared and incredibly tasty.
What Did I Eat: Breakfast Buffet Fusion
If you’re reading this, chances are you’ve traveled enough to know that most resorts aim to offer international options while still reflecting local culinary traditions—and working with what’s fresh and available. Speke Resort is no exception.
The breakfast and lunch buffets include everything you’d typically expect at an international resort: fresh juice, coffee and tea, eggs, bacon, sausage, French toast, pancakes, baked goods, and pastries. But they also make space for locally inspired dishes—though often presented with a gentler twist to appeal to a broader palate.
Being in Uganda, here are a few food highlights (some of which I captured in the video below):
1) The Fruits: Ultra-Fresh and Unforgettable
You’ll definitely want to try the pineapples, papayas, and mangoes—which are famous in Uganda for a reason. They’re fresh, organic, and intensely flavorful. There’s nothing quite like tasting fruit that was likely picked that same morning. It’s also part of why Uganda is sometimes called the breadbasket of Africa.
I also loved the passion fruit and the pieces of sugarcane available—a nostalgic street snack that's popular across many African countries, including my native Zimbabwe.
2) The Juices: As Fresh as the Fruit
Naturally, if the fruit is good, so is the juice. The resort offers a wide variety—green juice, detox blends, and tropical mixes made fresh daily. A great, refreshing way to start the day. The Indian influence shows up here as well: they offer lassi, a traditional Indian yogurt-based drink that’s both cooling and satisfying.
3) International Meets Local: Four Breakfast Styles
You can choose from four distinct breakfast options at the resort:
Continental
American
Local Ugandan (called “Nyanza” breakfast)
Indian
Each comes with its own flair. The Indian breakfast includes homemade yogurt, stuffed paratha, chutneys, fruits, and masala chai. If you’d rather not head to the dining hall, you can also order any of these breakfasts directly to your room.
Side Note: Why So Much Indian Influence? You might be wondering how Indian food became so integrated in Uganda, a former British colony. It dates back to the late 1800s, when thousands of Indian laborers were brought in by the British to help construct the Uganda Railway. Many stayed, started businesses, and became an essential part of Uganda’s cultural and culinary identity. The rest, as they say, is history.
4) Buffet Balance: Comfort Meets Culture
Like many resorts, Speke aims to balance international comforts with traditional local dishes. While it may not always hit the depth and soul of a home-cooked meal or a local hotspot, it does a solid job of introducing guests to regional flavors.
At lunch, for example, we got to try matoke (local bananas) in a tomato-based sauce, groundnut (peanut) stew, and Nile perch curry, along with sides like steamed pumpkin, yams, grilled beef, and chapati. Breakfast featured a variety of flavorful options as well, including aloo subzi (spiced potatoes), ajwain paratha (herbed flatbread), poha (spiced flattened rice), and accompaniments like mint chutney, fritters, and pickled mango.
Dining in Kampala: Afro Park Hotel and Health Club
I had a highly respected former colleague show me this place—it was my one real chance to see a different side of the city, or at least the neighborhoods just outside Kampala’s central business district. She spoke about how the capital is famously built around a series of hills, and it really does feel that way.
Located in a serene part of town, surrounded by several other upscale restaurants, Afro Park Hotel offers a blend of modern luxury and African charm. It’s known for its spacious rooms, excellent service, and a top-tier health club that includes a gym, spa, and wellness center.
But the main reason we dined there? The view. You can sit back and enjoy the tropical weather and delicious food—including freshly caught, grilled tilapia, served with spiced African tea (also known as masala tea)—while taking in the stunning panorama. From up there, it truly feels like Kampala is at your feet.
Final Thoughts and Recommendations
If you find yourself in Uganda and have the means, I definitely recommend Speke Resort. Located in Munyonyo, it’s conveniently positioned—close to both the airport and Kampala city center.
Budget-wise, Uganda is actually quite affordable, much more so than I expected. Do a bit of research, but you’ll find that a little goes a long way.
When it comes to food, try to explore your options—with guidance if you can—and sample a variety of fresh fish, including those influenced by local and Indian culinary traditions. Prioritize the fruits—they're truly special here—and make time to sit down for a hearty meal centered around freshly caught Lake Victoria fish, accompanied by classic East African sides like kachumbari (a fresh onion and tomato salad) and ugali, a thick maize-based porridge similar to sadza, which I grew up eating in Zimbabwe. You’ll find versions of it across the continent, each with its own local flair, as I’ve mentioned before.
