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.

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 podcast with friends and family that you know will enjoy these stories. Don't forget to 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 to Season 2 or know someone interested in contributing kindly email [email protected] or send us a DM on Instagram @akitcheninuganda.

Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

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 email [email protected] or send us a DM on Instagram @akitcheninuganda. 

Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

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 [email protected] or send us a DM on Instagram @akitcheninuganda. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

In this episode, special guest Enid Nansubuga takes us through a crash course of some of the foods enjoyed in the central region of Buganda. This episode is part 1 of 2 so watch out for part 2 in the follow-up episode. Note: In Uganda, soup, sauce, and stew are interchangeable and they mostly mean a rich hearty stew. Some names of the foods Enid mentions are in Luganda and if you know the English equivalent, let us know by reaching out to us on the socials using #ourfoodstoriesUg

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. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

In this episode, special guest Chef Douglas Lumala shares a cherished and loved stuffed pumpkin dish and how it inspired him to pursue a career in the food industry. In this story we get an insight into how the popular food preparation method of luwombo is carried out.

Useful Terms (in Luganda):

Luwombo - A traditional Ugandan dish cooked within a tempered banana leaf. Plural - Mpombo

Nsujju - Pumpkin

Ndagala - Banana leaves used to wrap luwombo

Luwombo leaf - Tempered young and tender banana leaf used to cook luwombo

Ebyaayi - Banana fibers used to tie luwombo

Ekibbo - Woven basked used in preparing food

Check out the following videos on how luwombo is made:

https://www.youtube.com/watch?v=MPIF76TjORk

https://www.youtube.com/watch?v=xTU4fD3E7pI

https://www.youtube.com/watch?v=zjH3Rzf5cAo&t=46s

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 @akitcheninuganda. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

In this episode, special guest Jireh Akandwanaho shares a cherished and loved story of her mother making Isombe which is a stew made out of cassava leaves. This stew is eaten in may parts of East Africa such as Rwanda, Uganda, Burundi and Congo. If you would like to try Isombe, follow the links below: 

https://shopafricausa.com/blogs/african-food-recipe/how-to-make-isombe

https://www.youtube.com/watch?v=9srQN_fU1uI

https://owinosupermarket.com/products/akeza-isombe-casssava-leaves-product-of-rwanda

Have you tried Isombe before? How do you prepare it where you live? 

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 @akitcheninuganda. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

In episode 4, special guest Dilman Dila shares what his meals mainly consist of: Ajera: A cross between Injera and chapati that is served with an assortment of fruits. This is a meal that has been passed down to him from childhood by his mother and her friend.

What part of the story did you enjoy the most?

Find Dilman's work below:

Website: https://www.dilmandila.com/

YouTube Channel: https://www.youtube.com/c/DilstoriesEntertainments

Patreon: https://www.patreon.com/dilstories

Twitter: https://twitter.com/dilmandila

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 [email protected] or send us a DM on Instagram @akitcheninuganda.

Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

In episode 3, special guest Simon Bwambale talks about Ekilobeko, the long forgotten process of preserving cassava to remove the toxin cyanide. This process was used to ferment and preserve cassava for a long period of time. What part of the story resonated with you the most? 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 [email protected] or send us a DM on Instagram @akitcheninuganda. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

In episode 2, special guest Victoria Nabukeera talks about Omugunu. A story about a pounded cassava meal told by her mother and how it was made during the Luweero war that brought in the country’s current president. What part of the story resonated with you the most? 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 [email protected] or send us a DM on Instagram @akitcheninuganda. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel

Note: *Mortar and pestel used for pounding cassava.