Monday, February 23, 2015


The staff at the hotel kept us well fed.  Our buffet dinners usually consisted of a soup (carrot ginger cream was a favorite), 3 types of meat (usually beef, chicken, and goat), fish (either tilapia or perch from Lake Victoria), potatoes, rice, sometimes pasta, fried bananas, groundnut sauce (served over rice, or meat or matoke), and always matoke (a starchy green banana prepared sort of like mashed potatoes).  Salads tended to be cabbage based with cucumbers, tomatoes, and carrots.  Dessert was always fresh fruit (pineapple, mango, passion fruit).  Three brands of Ugandan beer are everywhere, (Nile, Tusker, and Bell).  We also had our share of Stoney's Ginger Beer.  Sweet wines were served, but occasionally we had some nice dries from South Africa.

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