What do you think of when you hear “African food”? Actually, there are many kinds of African food because there are many different countries with their own dishes. I knew that people in north Africa ate couscous, a kind of tiny pasta, but I didn’t know much about local cooking before I went to Uganda five years ago. Last Sunday, I went to a charity event to help a school in Uganda, and they served Ugandan food. They couldn’t eat “matoke,” which is the national staple dish of Uganda, because they couldn’t get a special kind of non-sweet green banana. We had chapati, pilaf, and “ugali” instead. “Ugali” is made of corn flour which is boiled. It is white and heavy, and it went well with the curry and cooked beans.