Taste of Seguku E-book – Volume II
Grasshoppers—nsenene—arrive seasonally and are prepared carefully. They require more hands‑on cleaning but reward patience.
Roast in a dry pan, stirring continuously. Listen for the dry metallic sound and smell a nutty aroma. Salt lightly and serve.
Fish Stew (Tilapia) — Rita’s Home Method Taste of Seguku E-book – Volume II Story Uganda is a fish country. Lake Victoria feeds many homes, and tilapia is one of the common market fish people grew up with. In our home, the fish was cleaned carefully, cut into pieces, then cooked in a tomato‑onion sauce…
Flying Termites (Eswa) — Seasonal Home Method Taste of Seguke E-book – Volume II Story Flying termites—called eswa in Luganda—are a seasonal food that appears when the rains are right. They emerge with wings, attracted to lights at night, and communities know when it is time. Collecting & Cleaning Collected at night using light and…
Ugandan Pancakes — Home Method Taste of Seguku – Volume II Story These are the simple pancakes many of us remember—quick to make, warm on the plate, and easy to eat with tea. Not everything in the kitchen needed ceremony. Some foods were just for mornings, school days, and the quiet space before the day…
Cassava (Muwogo / Yuca) Cassava is one of those foods that sustained households quietly. It grows patiently, feeds many, and asks only time in return. Story Cassava is a root crop. It grows underground while its stem rises tall with green leaves. In Seguku, cassava wasn’t just food — it was reliability. When the garden…
Ugandan Intestine Sauce (Offal) Taste of Seguku – Volume II Story Intestine sauce is one of those dishes that shows how Ugandan kitchens stretch food with skill. It’s prepared with care—washed thoroughly, cooked until tender, then finished in an onion‑tomato base the same way we build many everyday sauces. When it’s done well, it’s…
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