The robust food systems of the first nations of Uganda that are based on organic value addition, preservation and storage methods that are nature based – sun drying, indoor drying in the kitchen, smoking, granaries, etc.

This is an aspect of our cultural heritage I am most proud of and interested in – the food preservation methods of our ancestors, sadly mostly disappearing as we embrace the illogical ‘modernization agenda’ that is counterproductive in its contribution to the current climate crisis we face.

Households of our ancestors were able to have food all year round – consuming mostly preserved harvest.

What went wrong?

What went wrong that now only a few households in Uganda are truly food secure?

Learn more in “State of food security in Uganda”

What went wrong that exogenous inorganic food is taking over as the norm in Uganda and our organic foods are disappearing?

What went wrong that the food that Uganda is most known of world over is ‘rolex’ that is made with preserved food items produced and imported into Uganda?

What went wrong that a majority of households in Uganda now are not able to consume leafy vegetables all year round?

What went wrong, what happened to our African-Ugandan indigenous knowledge of preserving vegetables through sun drying and stocking for home consumption all year round?

Of course, before you can preserve food items, you have to produce them first. What now when the negative effects of the climate crisis, floods, are making it impossible for us to bring in the harvest?

Learn more in “Karamoja overrun by floods”

Many questions I have on this subject that need to be asked, researched and answered.

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