Episode 29 is a story of Amukeke. Two special guests Evaline Tino and Beewol share their recollection of the dish and why is it slowly disappearing from people’s plates. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Listen to Episode 23 - Oboko Kwe: https://youtu.be/v3VDVyCob70 Connect with Evaline on Instagram: https://www.instagram.com/nze_eve/; Twitter: @nze_eve; and by Phone:0774573797 to book a...

Episode 28 is a story of Osobi, a sauce made with cowpea leaves and Jute mallow which is also known as bush okra. Special Guest Innocent Acan shares with us the recipe for the sauce and why it means so much to her. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Innocent Immaculate Acan is a writer and medical doctor from the West Nile region of Uganda. She won the Writivism Short Story Prize in 2016 and...

Donate to Faith’s Endometriosis Surgery Fundraiser below: GoFundMe: ⁠https://gofund.me/e23bcb8c⁠ Mobile Money: MTN Momo 315934 - Esther Kalenzi and +256 704 886 433 - Faith Mulungi Equity Bank Deposit: 1041100690751 -Mulungi Faith Episode 27 is a REPLAY of Omugoyo, a dish made out of sweet potatoes and Bambara beans. This story is shared by Special guest Faith Mulungi. Follow Faith: @ImaniMulungi Listen to more Omugoyo stories here: ⁠https://tinyurl.com/5upfssbj⁠ Connect with us on...

Episode 26 takes us through the world of beans and the many ways they are prepared. Special Guest Lilian Biira brings her mother who shares the laborious process of making Etengere and the reason behind it. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Firinda: https://akitcheninuganda.com/2014/09/29/classic-firinda-soup/ Groundnut Stew:...

Episode 25 takes us through the world of peas, their varieties, and the use of their leaves for tea. Special guest Noah Kasozi tells us how he processes the leaves for tea and so much more in this story. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from.   Follow Kasozi on Twitter: @noah_kasozi Connect with us on the socials using #ourfoodstoriesUg to let us know what part of the story you enjoyed the...

Have you heard or tasted Ekigaagaa / Ebiyindiyindi? They are also known as red lima beans that special guest Winnie shares with us in this story. The stew, when made with ghee, gives it such a distinct flavor that she remembers from her grandmother. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from.   Winnie is active on Facebook under the name Winifrida Mpagi where she shares a lot of food wisdom....

Do you know of a dish/plant that is no longer eaten these days? Episode 23 takes us through the journey of Oboko Kwe: A wild cucumber that is almost non-existent. Special guest Ismail shares how this cucumber was harvested and prepared. He also shares some reasons foods like this are no longer available. You will learn something new today. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Follow Ismail and...

Did you know rotting meat is a form of creating flavour? Today’s food story is about a delicacy called Del from the Acholi Region. Special Guest Ismail Hassan walks us through the process of making Del and the reason it is buried in the ground to slightly rot before cooking. You will learn something new today. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Follow Ismail and his conservation work on...

Want to know the reason Ekyadoi is a special delicacy in the Teso Region? You will be surprised. Today’s story talks about the taboo of women and meat and how they were able to make delicious food for themselves. Special guest Bernadette Amuge shares the story of Ekyadoi and the unique way in which it is prepared. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Translations: Ekyadoi – Cat’s Whiskers...

Welcome back to Our Food Stories podcast! Season 03 is here and is packed with even more delicious food stories. You are going to learn so much! Connect with us on the socials using #ourfoodstoriesUg to let us know what story you enjoyed the most. If you would like to contribute or know someone interested in contributing to this podcast, email [email protected] or send us a DM on Instagram @akitcheninuganda. --- Send in a voice message: https://anchor.fm/our-food-stories/message

Episode 20, the final episode for season 2, takes us through a crash course on traditional sorghum beer brewing. Special Guest Owen Singura shares how Enturire, a brew his family has been making and distributing for decades, is made. He also talks about the different stages that sorghum goes through to produce this beloved alcoholic beverage. If you are Ugandan and have a similar beverage or food story, let us know by leaving a comment on this episode wherever you are listening from. Follow...

You have heard of and taken Uganda Waragi but did you know that the banana used to make this gin is also edible? Today’s story is about Embiire the banana used for making Ugandan gin and how Special Guest Ritah Tumuhimbise (The Cooking Nurse) used to enjoy the way her grandmother cooked it. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Translations: Scum(amakancha) – Sap Echichumbe – Omugoyo. Listen...

Episode 18 brings us a special story of having to navigate life with allergies. The special guest Benjamin tells us of a cooking technique that helped him eat certain foods despite his allergies. If you are Ugandan and know the English equivalent of Okuvumbika let us know by leaving a comment on this episode wherever you are listening from. Follow Benjamin on Instagram: @benjaminwatch Read Benjamin’s blog: https://benjaminwatchblog.wordpress.com/ Connect with us on the socials using...

In Episode 17 we learn to make obwenju (apple bananas) and the biscuits that special guest Fiona’s mother used to make with them. Fiona learned how to make these biscuits from her mother and she shares the recipe with us below: Obwenju Biscuit Recipe Ingredients: 1 hand of apple bananas (obwenju) 1 cup of roasted groundnuts 2 eggs 2 tablespoons of sugar Shortcrust pastry: 175 grams. Flour pinch of Salt 85 grams. Blueband/Butter Cold water to mix Method: Peel the bananas, split in...

In episode 16 we learn about Okuddiza Guba Mwoyo: A food-sharing tradition that expresses love which Special guest Benjamin Busenze experienced from his mother and hopes to pass on. If you are Ugandan and have a similar tradition, let us know by leaving a comment on this episode wherever you are listening from. Follow Benjamin on Instagram: @legacy_ug Connect with us on the socials using #ourfoodstoriesUg to let us know what part of the story you enjoyed the most. If you would like to...

Special Guest Clare Muhindo shares the Bukonzo tradition of sharing and eating the chicken back and how it is used in strengthening friendships. Leave a comment on this episode and let us know what part of the story you enjoyed the most and if you have similar traditions in your region. Essay about fried chicken: https://www.eater.com/2018/10/3/17926424/fried-chicken-is-common-ground Follow Clare onTwitter: @MissMuhindo Contact Clare for Social Media Management:...

Episode 14 introduces us to Molokoni. A slow-cooked cow hoof soup that originates from both the Acholi in northern Uganda and the Itesot in eastern Uganda. Special guest Sophia Aniku shares with us the first time she had molokoni and how she has come to enjoy it over time. The dish is served in the majority of the kafunda joints and is known to many as nutritious comfort food. Read more about molokoni...

Part 2 is a continuation of Omugoyo, a dish made out of sweet potatoes and beans that are cooked together. Mark Lutta, and Jonathan Kabugo share their unique versions of this dish and how it nourished family members. I hope you enjoy listening! Don’t forget to listen to part 1 of this story. Get The Food that Grew Us here: https://www.amazon.com/Food-That-Grew-Us-SHOWCASE/dp/9970804006 Connect with us on the socials using #ourfoodstoriesUg to let us know what part of the story you enjoyed...

Episode 12 is a unique one as it is 3 recollections of Omugoyo, a dish made out of sweet potatoes and beans that are cooked together. 3 special guests Faith Mulungi, Mark Lutta, and Jonathan Kabugo share their unique versions of this one dish and how it nourished their relatives. I hope you enjoy listening! Don’t forget to tune in to the next episode which will share part 2 of the continuation of this story. Make Omugoyo: https://www.recipesug.com/all-recipes/omugoyo/ Connect with us on the...

Episode 11 takes us to the western part of the country where a special dish called Eshabwe is eaten and celebrated. Special Guest Darlyne Komukama and her mother share with us memories attached to this wonderful dish. Connect with us on the socials using #ourfoodstoriesUg to let us know what part of the story you enjoyed the most. If you would like to contribute or know someone interested in contributing to this podcast, Kindly email [email protected] or send us a DM on Instagram...

Welcome back to Our Food Stories podcast! Season 02 is here and is packed with even more delicious food stories. Connect with us on the socials using #ourfoodstoriesUg to let us know what story you enjoyed the most. If you would like to contribute or know someone interested in contributing to this podcast, Kindly email [email protected] or send us a DM on Instagram @akitcheninuganda. --- Send in a voice message: https://anchor.fm/our-food-stories/message

In this final episode of Season 1, special guest Simon Bwambale shares with us how communal food and eating was and how Endanda (Packed lunch/ meal) was prepared and shared among friends and peers. This episode marks the end of Season 1. Season 2 will launch in early June. Make sure you are subscribed and have your notifications on. In the meantime enjoy re-listening to the stories and leave a rating, review, and comment on stories you loved listening to. Also, don’t forget to share the...

In this episode, special guest Bridget Amollo takes us through the making of Apena Ongaho, a mashed Pigeon Pea Stew with Shea Butter that she remembers her mother making. Using traditional food preparation methods and tools, the process of making this dish will intrigue you.  Connect with us on the socials using #ourfoodstoriesUg to let us know what part of the story you enjoyed the most. If you would like to contribute or know someone interested in contributing to this podcast, Kindly...

In this second part, special guest Enid Nansubuga continues to share with us her favorite food including fruits and banana varieties. She also shares common traditions and practices surrounding serving and eating food in Buganda.  Let us know which part of this story you enjoyed the most by leaving a review, a comment, or connect with us on the socials using #ourfoodstoriesUg If you would like to contribute or know someone interested in contributing to this podcast, Kindly email...