Adventure in Nakuru

Common recipes from Uganda for staples, meat, fish and poultry, and relishes, snacks and beverages. There are recipes for matooke, gonja, katogo and cassava, millet and variations on potatoes, rice and pumpkins. The meat section includes blood and offal recipes, luwombo and Ugandan stews. There are many recipes for groundnuts, bases, and sauces. Some delicacies and more intriguing dishes on offer are grasshoppers, ant balls, cultured milks and smoked water. Information about food preparation, nutrition and the origins and availability of ingredients heads each chapter, and some recipes and ingredients are illustrated. Jolly Gonahasa is a professional cook who has lived in, and experienced the food of most of the regions of Uganda. Her book is intended for Ugandan and non-Ugandan food lovers, school teachers and gourmet cooks wanting to produce local food.