Mr. Greg is growing and now his taste buds are experimenting with everything from land, which has begun to enjoy since she was a few months, stones, sticks, but I also edible food tastes like guava, pineapple , papaya, bananas are his favorite fruit, and of course are all local and fresh. But his diet ' is also a bit 'Italian and comprehensive as its first pasta I have been very classic macaroni Plasmon, send the grandmothers in industrial quantities, the morning drinking milk powder, which is perhaps the product that is more global, it feeds hectograms Grana Padano at will and liters of olive oil and sometimes eat pizza. Alternating with these tastes purely Italian, but also globally known he has the privilege of eating chapati, a kind of fried flatbread, I Mandaza: sweet dough fritters, and the Matoka: cooked in banana leaves to their own (the name derives from the type of banana named), is the main course of the Baganda who say that if a party is not the Matoka you may have eaten 2 pounds of rice but it's like not having lunch! And then smoked fish, is the only way in which it markets as the storage can not 'be done otherwise in the villages; cassava: tuber similar to potato and you can' find fried or boiled ...
But most Interestingly, he is learning the right way to eat local, that is, someone goes to make you wash your hands with dish soap, water and small tank, you need more stuff in the pot only possible including fruit and then eat with hands (usually with one, but we are not capable), and quickly. Finally, just finally, you can 'drink if you do you first inflated the stomach and not leave space for food and thus is considered a good idea to only drink after a meal.
Traditionally there is served with dishes but everything is cooked (as always with the stoves under the coal) in the leaves of banana: the Matoka, chicken, peanut sauce with fish. Each sauce inside a bundle of banana leaves and finished with the fine fibers of the same and then served to each his own and take the biggest bundle Matoka and another rice dish and intige everything together inside your bundle ... thanks to this particular area all takes a very special taste and remains hot for some time. To us, so we had dinner at the home of his friends last night ... looks very "exotic". The kitchen is quite long and we wondered how can I tell when it's ready when it's all locked up in the leaves but they explained that it is almost ready when the smoke comes from the leaves (it seemed to me to talk about the pressure cooker!) From that moment you let it cook a bit 'and then is ready to serve. I do not know if many prepare the food in this way, modern couples and women who work but I do not think that in the villages or on occasions be routine. (Certainly not routinely eat more meat and fish dishes that are valuable and expensive )
Mr.Greg course during the dinner did a great rice and Matoka paciugo spreading everywhere but the excuse which is a small child, the mother instead did not have the excuse but the paciugo did the same!
