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Episode 29 is a story of Amukeke. Two special guests Evaline Tino andBeewol share their recollection of the dish and why is it slowly disappearingfrom people’s plates. If you are Ugandan and have a similar dish or story, let us know by leaving a comment onthis 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 tobook 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 protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 shareswith 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 protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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: @ImaniMulungiListen to more Omugoyo stories here: https://tinyurl.com/5upfssbj
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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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Episode 26 takes us through the world of beans and the many ways theyare prepared. Special Guest Lilian Biira brings her mother who shares the laboriousprocess of making Etengere and the reason behind it. If you are Ugandan and have a similar dish or story, let usknow by leaving a comment on this episode wherever you are listening from.
Firinda: https://akitcheninuganda.com/2014/09/29/classic-firinda-soup/
Groundnut Stew: https://akitcheninuganda.com/2019/03/10/ugandan-groundnut-stew-video/
Connect with us on the socials using #ourfoodstoriesUg to letus know what part of the story you enjoyed the most.
If you would like to contribute a food story or know someoneinterested in contributing to this podcast, Kindly [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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Episode 25 takes us through the world of peas, their varieties, and theuse of their leaves for tea. Special guest Noah Kasozi tells us how he processesthe leaves for tea and so much more in this story. If you are Ugandan and have a similar dish or story, let usknow 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 letus know what part of the story you enjoyed the most.
If you would like to contribute a food story or know someoneinterested in contributing to this podcast, Kindly [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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Have you heard or tasted Ekigaagaa / Ebiyindiyindi? They are also knownas red lima beans that special guest Winnie shares with us in this story. Thestew, when made with ghee, gives it such a distinct flavor that she remembersfrom her grandmother.
If you are Ugandan and have a similar dish or story, let us know by leaving a comment onthis episode wherever you are listening from.
Winnie is active on Facebook under the name Winifrida Mpagi where sheshares a lot of food wisdom.
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 someoneinterested in contributing to this podcast, Kindly [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 his amazing environmental work on Twitter @lonewalker_256
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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 Twitter @lonewalker_256 and on his blog: https://ismailhassanmaaruf.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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 (Scientific Name: Cleome gynandra)
Follow Bernadette on Instagram: @amuge_bernadette
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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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.
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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: [email protected]
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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 [email protected] or send us a DM on Instagram @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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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 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
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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 @akitcheninuganda.
Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel
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