Cookbook:Entula (Ugandan Eggplant Stew)

Entula (Ugandan Eggplant Stew)
CategoryUgandan recipes

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Entula is a flavorful and hearty stew that showcases the earthy flavors of eggplants and a delightful combination of vegetables and spices. This vegetarian stew is a popular and wholesome choice in Ugandan cuisine.






  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent.
  2. Stir in the minced garlic and grated ginger, and sauté for another minute until the mixture becomes aromatic.
  3. Add the diced eggplants, tomatoes, bell peppers, carrots, zucchini, and potatoes to the pot. Mix well to combine all the vegetables.
  4. Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using) over the vegetables. Season with salt and pepper to taste.
  5. Pour the vegetable broth or water into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Cover the pot and let the stew cook for about 20–25 minutes or until the vegetables are tender and the flavors have melded together.
  7. Once the stew is ready, adjust the seasoning if needed.
  8. Serve hot, garnished with fresh chopped cilantro or parsley for an extra burst of flavor.

Notes, tips, and variations

  • You can customize the stew by adding other vegetables of your choice, such as green beans, peas, or sweet potatoes.
  • For a creamier texture, you can add a splash of coconut milk or yogurt to the stew before serving.
  • If you prefer a spicier stew, increase the amount of chili powder or add chopped fresh chili peppers.
  • Entula is often served with Ugandan staples like rice, matooke (cooked green bananas), or posho (cornmeal porridge).
  • Entula provides a diverse array of vitamins, minerals, and dietary fiber from the various vegetables, making it a nutritious and satisfying meal option.