Habits of Uganda
changes occurred in Uganda's diet?
one of the three countries of East Africa
which is in a process of transition between
traditional and modern lifestyles. The
population of the developing country is
dispersed by different ethnic, ecological
and economical backgrounds. (Oniango,
1999) Early European travellers reported
that the Africans had a good diet. A variety
of healthy eating habits was observed,
several indigenous green leafy vegetables
were eaten and millet which is more nutritious
compared to other grains was much more
in food patterns have been examined by
Allen (Allen, 1955), Burgess (Burgess,
1962), Latham (Latham, 1964) and Laurie
(Laurie, 1954) and reported upon by the
committee on nutrition in the colonial
empire (Attems, 1969) and the ministry
of health, Entebbe (Bell, 1955). Millet
and sorghum were diminishing and got replaced
by white maize and cassava. Instead of
the wild green leaves more European vegetables
were consumed. The traditional thin porridge
(made out of the flour of cooking bananas
or grains) named "Uji" which
was consumed for breakfast was more and
more replaced by tea. Furthermore it could
be noticed that more foods have been bought
for consumption and that food taboos disappeared.
(Allen, 1955; Burgess, 1962; Latham, 1964;
Laurie et al., 1954)
In the 1950s
Uganda was inhabited by over 6.5 million
people and belonged to at least 35 different
ethnical groups. (Jelliffe, 1964) Generally
it was blessed with rainfall, fair soil,
abundant sunshine and plenty of land in
relation to existing population and famines
have been rare during that period of time.
Although food shortages were already common
in former times, a wide range of food
crops were available including several
grains, roots, tubers and plantains. (Cleave,
1968) Information on food intakes of the
past showed that there was enough food
available for the East African population
and that poor distribution was one of
the major problems. (Allen, 1955)
diet and food habits occur all over Africa,
especially in the urban areas. The diet
in northern parts of Uganda for example
which consisted of legumes, cereals (millet,
sorghum), groundnuts, wild green leafy
vegetables and sesame seeds was replaced
by maize (corn), greens and "WFP"
(Foods provided by the WORLD
FOOD PROGRAM) foods in the most
DISHES OF THE PAST:
- Millet porridge with
a sesame/ nut paste sauce
- Beans with peanut paste
- Fish with sesame paste
got replaced by more "westernized"
foods, in particular through food items
high in saturated fat when available.
In areas of high insecurity through wars
or natural disasters the WORLD FOOD PROGRAM
(WFP) of the United Nations provide the
following food items:
WFP - foods
for food aid
Source: Ernest Mutanga,
WFP team, Kampala, Uganda (26.10.2005)
- Sorghum or Maize
- Lentils or beans with vegetable oil
- Corn Soy Blend (a vitamin and mineral
fortified mixture of corn and soy, known
as Corn Soy Blend, Annually, the U.S.
provides over 250,000 metric tons of CSB
as food aid.)
CURRENT TRADITIONALLY PRODUCED FOODS
- Cereals: Maize, millet and sorghum
- Root crops: Sweet Potatoes, Cassava
and to a very limited extent yams
- Pulses: Beans (different types),
Pigeon peas, cow peas, green grams
- Oil crops: Sim-sim (sesame),
ground nuts, sunflower
- Additional crops: cucumbers,
pumpkins, okra etc.
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in Kenya: The effects of change and attendant
methodological problems." Appetite
Allen, K. W. (1955). "The monotonous
diet of the African." E.A. Med J
32: 95. Burgess, H. J. L. (1962). "Protein-calorie
malnutrition in Uganda, II-Busoga District,
III-Bukedi District, IV-Bugisu District,
V-Ankole district." E.A. Med J 39.
Latham, M. C. (1964). "Malnutrition
in East Africa." J. Trop. Med. Hyg.
Laurie, W. a. H. T. (1954). "A health
survey in Kwimba District, Tanganyika."
East African Medical Survey. Monograph,
East African High Comission. No. 3.
Attems, M. G. (1969). The Shambala system
of agriculture, (Usambara). Institute
für Wirtschaftsforschung, München
Afrika Studien, Weltforum Verlag München.:
Bell, S. (1955). "The Ameru people
of Kenya." J. Trop. Med. Hyg. 58:
223, 249, 281.
Jelliffe, D. B., B. F. J, et al. (1964).
"Ecology of childhood disease in
the Karamojong in Uganda." Archives
of environmental health 9: 25-36.
Cleave, J. H. (1968). "Food consumption
in Uganda." E.A. Med J I: 70.
by Verena Raschke 2005