As communicated a few weeks ago in Seeds of Gold, Uganda will be among the 130 countries that will exhibit their traditional crops, farm animals and cooking skills at the Salone del Gusto and Terra Madre (food exhibition) in Turin, Italy, which will be held from October 23 to 27.
A recent press release has named the groups of farmers in Uganda that will represent us at the international event.
Preserve traditional ways
It is organised by an anti-hunger organisation, Slow Food, in collaboration with the Piedmont region and the city of Turin as well as the Italian Ministry of Agricultural, Food and Forestry Policies.
Slow Food emphasises food sovereignty, which is about food grown by the respective communities and eaten in the same communities.
It also encourages communities to preserve their traditional food crops and animals as part of their culture. This includes the traditional cooking methods of these food crops.
What they have to show
Ankole cattle herders have been selected to exhibit the Ankole cow, which is known for its tender meat and its milk. The Banyankole people will show how to prepare ekivuguto from the fat of the milk. They will also demonstrate how to make yogurt and ghee and how it is used as a condiment in local dishes.
Millet producers and processors from eastern Uganda will exhibit how they have managed to safeguard the indigenous millet varieties, which give a very special aroma and taste to millet bread and beer.
Luweero Robusta Coffee Presidium will exhibit some special indigenous coffee varieties and the stand will also offer coffee-tasting opportunities to the participants.
Bugisu Rural Youth Farmers will demonstrate how they have preserved soil along the slopes in Bududa, Manafwa and Mbale districts while Bukinga Bogoya Banana Growers near Mabira Forest will exhibit a particular variety of bogoya (a type of banana).
Mukono Learning Community, a project of 650 students coordinated by Edward Mukiibi, the vice president of Slow Food International, will demonstrate how Ugandan fruits are cultivated according to traditional, environmentally friendly methods.
There will also be two chefs representing Uganda in the Terra Madre kitchen: Kezia Nassozi from Mukono and Esther Magomu from Mbale.