| Abstract: | This book provides an account of a large proportion of edible food plants, both cultivated and wild, in the tropical ecology of Uganda, and also describes a number of recipes collected from various regions. It is chiefly concerned with those species of plants that are either indigenous, that is, native in the area, or which have been introduced such a long time ago that they have become accepted as native species. The first chapter reviews the approach taken by extension staff who work with small subsistence farmers. The next chapter reviews dietary patterns in the country, the nutritional contribution of fruits and vegetables in the diet and also assesses intake in relation to recommended daily requirements. The third chapter deals with the distribution of edible wild plants throughout Uganda. The fourth chapter describes the ways in which local vegetables are prepared, cooked, dried and stored according to the customs practiced in different districts. The fifth chapter reviews the preparation and methods of cooking the major staple foods - cereals, starchy roots and fruits and legumes. The final chapter is a short compilation of stories and proverbs which are connected with local beliefs relating to food and more especially native vegetables. |
AfricaBib 
Book
Leiden University catalogue
WorldCat