Being in Uganda has been interesting because there are quite a few very different ingredients. I am aware of extensive use of sorghum and millet but have not tried them so far. There is a lot of use of starches including matooke (a sort of plantain), sweet potatoes (not as sweet as those sold at home), rice, "Irish potatoes" (bog standard potatoes). posho (a maize mash) and cassava. I have often seen sweet potatoes and cassava being cultivated. However I have also been served some new greens.
One of the most interesting was buugga (pronounced "boohgah") which I have eaten steamed.
When I first tried it I immediately thought that it was like a cross between spinach and beetroot leaves (obviously NOT the case!). The leaves are thinner than those of spinach but they wilt in a similar way. The stems are very much like those on a beetroot and the juice coming from the stems has a similar colour to beetroot.
The taste does remind me of both spinach and beetroot.
The local vegetable kiosk sells a bunch of buuga for about the same price of one carrot - 100 Uganda shillings.
Another vegetable I have come across and which I cannot find out much about online is doodo (pronounced dohdo) which also seemed like a sort of spinach. However I have not yet found it in a shop or kiosk.