Ugandan cuisine is diverse and reflects the country's rich cultural heritage. It primarily consists of staple foods such as matoke (steamed green bananas), posho (maize porridge), and sweet potatoes, often accompanied by a variety of sauces and stews made from groundnuts, beans, or meat. Fish, particularly from Lake Victoria, is also a common ingredient. Ugandan dishes are typically flavored with local spices and herbs, creating a unique blend of tastes. The cuisine emphasizes fresh, locally sourced ingredients, and meals are often communal, reflecting the importance of family and community in Ugandan culture.