News:

Slow Food Uganda

Facebook Posts

1 day ago

Slow Food Uganda

Agroforestry, regenerative agriculture, food sovereignty, traditional knowledge, indigenous ingredients, and sustainable fishing techniques are some of the themes increasingly influencing menus around the world.

Restaurants play an important role in the food system, driving demand, changing people’s perceptions of food, and pushing food trends. Chefs are diving deeper into the impact of their choices, making socially and environmentally responsible decisions for their menus, as it has been the mission of the Cook’s Alliance for more than a decade.Agroforestry, regenerative agriculture, food sovereignty, traditional knowledge, indigenous ingredients, and sustainable fishing techniques are some of the themes increasingly influencing menus around the world.

Restaurants play an important role in the food system, driving demand, changing people’s perceptions of food, and pushing food trends. Chefs are diving deeper into the impact of their choices, making socially and environmentally responsible decisions for their menus, as it has been the mission of the Cook’s Alliance for more than a decade.

With that same mentality, the #FoodforChange campaign in partnership with Relais & Châteaux celebrated its third year with two hundred chefs participating in the #onechefoneingredient challenge showcasing #ArkofTaste products to raise awareness of the importance of protecting biodiversity and fighting climate change with our forks.

From Hawaii and Ulu or breadfruit to Argentina and Amaranth, Japan and Shottsuru, to Italy and Chioggia Marina squash, four Relais & Châteaux chefs shared their insights live on Instagram in conversation with food activist and educator @charlesxmichel. They taught us techniques on how to use ingredients unique to their ecosystem.

Read the full article www.slowfood.com/four-recipes-with-one-mission-food-for-change/

CHIOGGIA MARINA SQUASH AND CINNAMON RISOTTO
Serves 4
1 kg Chioggia marina squash
320 gr. Carnaroli rice
12 gr. extra virgin olive oil
70 gr. dry white wine
A pinch of salt
15 gr. white onion, minced
40 pumpkin seeds
2 lt. vegetable or hen broth
60 gr. butter
80 gr. grated Parmigiano-Reggiano
5 gr. fresh lemon juice
A pinch of cinnamon powder

Slice squash into 4 cm thick pieces and remove the skin. Roast in a 180 C degree oven for 50 minutes with pumpkin seeds.
Toast the rice in the oil in a wide pot over medium-high, add white wine and let evaporate. Add about 160 grams of stewed pumpkin, onion, 24 pumpkin seeds, and a pinch of salt, continue cooking, adding hot broth, a ladleful at a time.
Once the rice is al dente, add a bit more stewed pumpkin and stir in butter, Parmigiano, and lemon juice.
Serve with a pinch of cinnamon powder, pumpkin seeds, and a spoonful of pumpkin puree.

Recipe and image credit Alajmo
... See MoreSee Less

View on Facebook

3 days ago

Slow Food Uganda

Land Grabbing is a serious threat to the survival of many communities and natural ecosystem as well a big threat to the future of the current and next generations.

On Sunday 25th, Our team has joined the rest of partners of Run for nature Uganda in a Save Bugoma Forest, Save Nature. run through Kampala city to denounce the grabbing of Bugoma Forest Land by Hoima Sugar Limited. The National Environment Management Authority has decided to give away the natural tropical forest to the sugar company that has already started clearing it for Sugar monocrop Plantation.

Slow Food International Runs the land Grabbing campaign in Uganda supported by the AgroEcology Fund to stop Land Grabbing in Uganda, an injustice that has become a serious threat to AgroEcology and survival of fragile ecosystems.

#StopLandGrabbing
... See MoreSee Less

View on Facebook

Our initiatives

Earth Markets
Slowfood presidium
Slow Food Youth Network
10,000 gardens in Africa