The Utilization of Traditional and Indigenous Foods and Seeds in Uganda

Charles L. Tumuhe^1, , Kasfa Ategeka¹, Christopher Sunday², Dennis Tibaijuka² and Crispus B. Muhindo³

¹African Rural University P. O. BOX 24 Kagadi-Uganda

²Uganda Rural Development and Training ProgrammeP. O. BOX 24 Kagadi-Uganda

³Kagadi District Local Government

Cite this paper

Charles L. Tumuhe, Kasfa Ategeka, Christopher Sunday, Dennis Tibaijuka and Crispus B. Muhindo. The Utilization of Traditional and Indigenous Foods and Seeds in Uganda. Journal of Food Security. 2020; 8(1):11-21. doi: 10.12691/JFS-8-1-2

Abstract

There is an immutable need to preserve and utilize the genetic materials of indigenous crops and plants for nutrition and preservation of genetic diversity. The scientific community needs to support farmers in the preservation of indigenous foods and seed. African Rural University (ARU) participatedin indigenous seed and food fairs to collect data while showcasing the preservation, preparation, value addition and consumption of local seeds and foods in Uganda. The purpose of the traditional seed and food fair events was to demonstrate both the existence and resilience of African culture in food and nutrition through participation of farmers and ARU students.There were three series of such fairs at local (10 groups), regional (49 groups) and national levels (30 groups). ARU research team and students participated in all the fairs as both exhibitors and researchers. Results indicate that exhibitors showcasedtraditional/indigenous foods both in raw and cooked forms.There is still a wide variety of beneficial indigenous and traditional foods in Uganda. It may be helpful to establish a complete traditional food data system for all ethnic groups in Uganda and prepare recipes for preparation of their traditional dishes, establish botanical gardens for conservation, earth markets and more regular food and seed fairs for farmers to interact and exchange the planting materials.

Keywords

indigenous foods, conservation, consumption, propagation

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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