The knife and fork take centre stage at mealtime and not the spoon, as most Ugandans believe.

Because of the above mentioned, many people do not know how to use a knife and a fork. Given the chance to have a bite to eat, they will request for a spoon. A spoon, in a nutshell, is meant for the soup as a starter or the dessert at the end of the meal.

For those people who do not know how to use a knife and a fork, this is how it works. In general use, both knife and fork are held horizontally by balancing them between the first knuckle of the middle finger and the tip of the index finger while the thumb steadies the handle. The fork is held in your left hand and the knife in your right hand. The knife is used with the tip of the index finger gently pressing out over the top of the blade to guide you as you cut. You must also remember not to stab at the food with your fork. While the fork can be pressed gently but firmly say into the steak or pork chop to hold it into place, it allows for the steak knife to do the slicing with relative ease.

It is also important to remember to never go fighting all over the plate with the steak or pork chop. If it is difficult to get some meat off the bone then let it be. And never abandon your knife and fork to substitute them with your fingers, as in the picture below.
And once you are done eating, lay your knife and fork side by side on the plate at the angle of 150º (twenty-five past, on a clock), with the handles facing you. This will make life easier for the waiter and signifies that you are done with the meal and are ready to have your plate cleared away.

Mikael Lillieros