Millet is a delicacy that unites different people in Uganda.
The people from the north, east and west may be different ethnically, however when it comes to millet bread, their tables are united in the love as reverence of this delicacy.
When it comes to the dining table where millet bread is served, the Northern, Eastern and Western regions all become united as one. From time immemorial, this meal has been the main course of the day for such tribes like the Banyankore, Ateso, Japadhola just to mention but a few. It indeed has a variety of names; it called, akaro in the west, atap (ateso), kal (Acholi/luo), ahasuma or ahengo (samia), Kwon Kal (Japadhola) and ping (masai) and Obwiita (Lusoga). It is only in the central region where millet bread is rarely the meal of the day.
Read more via The Daily Monitor about how it’s prepared differently in the western, northern and eastern regions of Uganda.
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