Our Food Stories – Details, episodes & analysis

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 photography appointment.

Connect with Beewol on his website: http://www.beewol.com/; and on Twitter: @beewol

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 has been published online on Brittle Paper, AFREADA, and Omenana magazine, among others. Connect with Innocent on Twitter @I_I_Acan

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 Owen to keep up with his work on Twitter @owensingura

Season 3 will be back in January. 

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 to omugoyo stories here: https://tinyurl.com/5upfssbj

Follow Ritah on Instagram: @thecookingnurs3, YouTube: The Cooking Nurse, Tiktok: @thecookingnurs3

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 #ourfoodstoriesUg to let us know what part of the story you enjoyed the most.

If you would like to contribute a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 half lengthwise, place them on a tray, and put them in the sun to dry. This will take at least one week, depending on how much sun there is!

Pastry Case: Sift the flour and salt into a bowl. Add the butter in pieces and rub it into the flour until the mixture resembles fine breadcrumbs. Stir in enough cold water to draw the mixture together. Roll out the dough on a floured board and line the dish with it. Cut the dry bananas into small pieces, and mix them with the roasted nuts in the beaten eggs and sugar. Pour the mixture onto the pastry and bake for 30 mins. Serve with tea.

Leave a comment to let us know if you will be trying this dish. Also, let us know if you enjoy eating apple bananas and let us know which other ways you prepare them.

Abwooli Diaries Podcast: https://abwoolidiaries.com/abwooli-diaries-podcast/

Find Fiona on Instagram: https://www.instagram.com/abwoolidiaries/

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 contribute a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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: ccmuhindo@gmail.com

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 here:

https://www.monitor.co.ug/uganda/magazines/life/molokony-the-craze-in-kampala-restaurants-1605512

https://www.monitor.co.ug/uganda/magazines/life/molokoni-prized-ugandan-dish-1775852

Follow Sophia on Instagram: @s_aniku

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 a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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

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 the most.

If you would like to contribute a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda.

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