Translations:African cuisine/16/en

In some areas, traditional East Africans consume the milk and blood of cattle, but rarely the meat. Elsewhere, other Africans are farmers who grow a variety of grains and vegetables. Maize (corn) is the basis of ugali', the local version of West and Central Africa's fufu. Ugali is a starch dish eaten with meats or stews. In Uganda, steamed green bananas called matoke provide the starch filler of many meals.