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Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave. The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ''ope'' (guineafowls)〔(Lugbara People And Their Culture (New Uganda) )〕 and catch insects like ''onya'' (white ants /winged termites) for food which is called ''nyaka'' in the standard Lugbara language used in Arua. Cassava flour sometimes mixed and mingled with millet or sorghum like ugali is the staple food and is called ''enya(sa)'' () accompanied with a range of soup dishes. Rice, yams, potatoes and matoke (steamed or mashed bananas) are also eaten. Below is a list of some of the Lugbara-styled delicacies you can find in West Nile Restaurants, Ariwara Town (DR Congo), Arua Park in Kampala (Uganda's capital) and many homes or cafeterias that cherish traditional Lugbara cuisine. ==Dishes== Loperete (Ajira) These are beans with the skin removed (''Kaiko'' is the Terego dialect for beans), mixed with(out) ''funyo/ ala'' (ground nut paste) or ''mundrokole'' (type of leaf vegetable collectively called "greens"). Oca oca Also known as ''ocakuca'' (pronounced ochakucha), it is a kind of sauce prepared with peas and paste. Anyoya Boiled dry maize and beans sumptuous for breakfast is called ''anyoya'' in the Alur language of Nebbi. In Arua Town, some love to call it "mix" and can include onions fried separately in oil. ''Angarawa'' or ''angaraba'' (Terego dialect ) refers to skinless beans, slightly fried or cooked, and mixed with g-nut paste. The Kikuyu in Kenya call it githeri and a story is told of one very traditional elder who was invited for a function and after examining the other dishes all round in the buffet, he was glad to find githeri and filled his plate. Kila kila (Sauce) Beans with the skin on, ''kaiko burusu'' (peas), ''mundrokole'' added, ''funyo'' (g-nut paste); ''Osu olungulungu'' (not crushed ); ''Angunduru'' is a kind of sauce prepared from beans. Iribi (Vegetables /Greens) Examples include ''osubi'' (bean leaves, also called ''gobe''), ''murabi'' - type of mundrokolo or mundrokole, ''agobi'' (pumpkin leaves), ''ijiribi'', ''itobi'', ''okaka bi'', ''alukutubi'' (creeping greens), ''asuaka'', ''malakwang'' - very popular in northern Uganda, ''biringanya'' (eggplant), ''nyanya'' (tomatoes), ''ntula'' (green berries), ''awubi'', ''banda bi'' (cassava leaves), ''kili wiri'', ''pala bi'' (jute leaves), ''jambala'' (beans and greens without g-nut paste), ''bamia'' (okra), ''murukulu'' (okra with g-nut stew), ''alutukubi'', ''jupa'', nakati, ''atrebi-okaka bi'', ''orukwa'' (A certain kind of dodo greens), ''njarunjaru'' (greens and beans), ''osu nyirikia bi'' (leaves of tiny beans), French beans, ''sukuma wiki'' (spinach) plus ''kebbege'' (cabbages). ''Waarla'' is mundrokole without beans. Banda bi (Cassava leaves) Called ''pandu'' in DR Congo, this dish can be mixed with ''ibi'' (fish - preferably dry), ''ngenjia'' (small silver fish) or ''eza'' (minced meat). Drika (Mushrooms) ''Maru'' are big white mushrooms that grow near anthills. Other mushrooms may grow where cooked cereals are dumped. Obokoa The skin of a certain round fruit - usually yellow is dried, cooked and eaten as sauce. Some claim it tastes like meat. Obangulu ''Onya/ ona/ una'' (white ants) from ''otoko/ otoo'' (anthill) are trapped at night after rain falls during the periodical Ant Migration Season. An oil lamp (''tala'') or other light source like ''(g)alaka'' (dry grass) which is lit, is used to draw them to a hole dug near their anthill. In Maracha, ''nde nde'' (palm tree leaves) are used to cover the hole where the edible termites have fallen. After collecting in a container, they are steamed and put to dry. Sieving of captured insects is done to remove ''biko'' (insect wings) and taken to the market. For the remaining ants at home, ''oni'' (stones) are picked out and ants cooked with ''ai'' (salt) before being eaten straight away or dried in the sun for future consumption. ''Obangulu'' (casually regarded as "Lugbara pizza") is made by pounding wingless onya, adding salt and cooking in leaves (like from banana plants). It can also be called ''bofolo'' or ''ombangulu'', literally meaning "toughened together". There are three kinds of white ants harvested at night: ''ondreondre/ andre'' are harvested immediately after dusk (7:30–8:30 pm). The gatherers go home for supper which can include quickly fried white ants. From 11 PM to midnight, they go for the second round harvest but on a different mound. This harvest is called ''api/ inia'' because it is collected in the middle of the night. The last harvest is in the early morning hours (4:30–6:00 AM) and is called ''egbere'' from which obangulu is made. Alanda/ Amboroko The Lugbara antcake is made from small white ants and is like obangulu. Trapping of ants is usually done during daytime (morning or evening). A flat grassless mass of soil, hard like an anthill, is called ''amboroko''. A hole is dug there, then mud mixed and dome placed on top of the hole. The wanted insects from underground gather in the raised mud while a song is sung, “Kuru, kuru, kuru!” plus drum beaten. An opening is created in the mud to let the insects out and the drummer sings, “’Ba ki ilulua ilu, ma ilu ku!” (People are creating an opening, I’m not!” ). When these insects are scooped within the mud, they are pounded soft with wings still on. Some people put them in leaves and boil, and then dry them until they harden. ''Otunyo'' (Yesterday's white ants) are pressed into an ''otaku'' pot. When it ferments/ smells after two days, it is pressed with a ladle. Then, leaves are put on it in the pot. It can be added to food like agobi. It is not put in beans or meat. ''Akuruma'' is collected in the mornings and there is always a lot of noise made from empty tins, jerrycans, jingles, etc. ''Ifu/ Ofu'' is gathered in the late afternoon (3–4 pm) with children singing. ''Ica'' is the last type usually gathered before dusk (6–7 pm). Eza (Meat) Animal parts which are soft for instance liver and hump are given to the elderly. They have reached a stage where they cannot eat hard things but they should be kept comfortable. Experienced and skilful youth weigh pieces of goat meat or mutton with both hands until they are equal and start distributing during slaughter. ''Putuku'' (also called Mulokoni) is the leg of a cow, also a celebrated delicacy. In Vurra - the Orchard of West Nile, ''au'' (chicken) combined with ''ago'' (pumpkin) is a special. You could add some Indian curry to spice it up. Pork is a very Wanted Meat in the modern times, and can attract huge numbers to a village sale. Lugbaras now rare pigs more than they did before. In Terego, edible rats called ''omba omba'' hide in underground holes and are hunted for food. Line-dissected all through the lower middle, intestines are removed and rat dried, then cooked. Rabbits and game meat are also eaten. Aria (Birds) Besides chicken, guineafowls, ducks (''mbata'') and turkeys (''kulu kulu''), the Lugbara keep some and hunt other birds of the sky, for example pigeons (''amamu''), weaverbirds plus sparrows using a Y-shaped sling locally called ''abudira'' or ''abidira''. This tradition even inspired a Luganda song entitled "Akanyonyi Akalugwara" (A Lugbara Bird). In a household setting, the father gives the gizzard to his eldest child or any other he chooses. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lugbara cuisine」の詳細全文を読む スポンサード リンク
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