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This paper examines the phenomenon of ethnicity in Uganda with a view to underscoring the role of staple foods in ethnic identity formation and maintenance. By way of qualitative discourse, predicated on both primary and secondary sources, the paper observes that Uganda's ethnic identities emerged and are maintained by, among others, the staple foods and delicacies of the respective people in question. Although food choices are largely determined by culture, the availability of variousdoi:10.3176/tr.2014.2.04 fatcat:xc3nl2iorbgn7lxha2ooq25pa4