Katogo

Katogo is a cherished traditional breakfast dish in Uganda, featuring a hearty mix of ingredients centered around matooke (green bananas) and a rich sauce. Originating from Buganda and Western Uganda, katogo began as a humble meal for the less affluent. Over the years, the recipe has evolved to include offal and a variety of sauces, making it a diverse and flavorful dish.

The Baganda people significantly contributed to its evolution by substituting cassava with matooke, leading to the creation of different versions of katogo. Today, this dish is enjoyed across Uganda, particularly in Bantu-speaking communities and urban areas. It has become a staple on breakfast menus in restaurants and hotels.

There are many ways to prepare katogo, but the most popular recipe features matooke paired with a sauce made from offal, known locally as "byenda" which typically includes tripe and sweetbreads. To make katogo, the sauce is first braised, and then simmered with peeled matooke until everything is perfectly cooked. It is often served with cooked greens and a refreshing fruit juice.

One of the remarkable aspects of katogo is its versatility. You can substitute matooke with other staples like Irish potatoes, cassava, or sweet potatoes. The sauces can also vary, with options such as beef, beans, peas, groundnuts, or greens, allowing for a delightful range of flavors and textures. This adaptability is part of what makes katogo a beloved breakfast dish in Uganda.