WFF Uganda Youth Chapter celebrates Uganda’s rich food heritage through intergenerational knowledge exchange

On 20 June 2026, the World Food Forum (WFF) Uganda Youth Chapter convened 28 Chapter members from diverse communities and food practice backgrounds to celebrate Uganda culinary heritage and the importance of intergenerational knowledge exchange. The gathering highlighted the role of traditional agrifood systems in promoting biodiversity, food security, sustainable livelihoods and reducing food waste.

Participants were welcomed with traditional Kiganda dance performances, a symbol of hospitality in Ugandan culture. The event created an opportunity to share stories, exchange experiences, celebrate rural women and preserve traditional knowledge passed down through generations.

The event also featured practical learning sessions focused on Uganda's national staple food, matooke. Participants took part in hands-on demonstrations showcasing the cultivation, preparation and multiple uses of plantains, one of the country’s most widely consumed foods. Discussions emphasized the importance of matooke in supporting biodiversity, reducing food loss and strengthening sustainable agrifood systems. Beyond its role as a staple food, participants learned how plantains can be transformed into banana juice, a traditional beverage commonly served during cultural celebrations and community gatherings.

Participants also learned how to prepare Luwombo, a traditional dish originating from Buganda. The demonstration showcased the technique of wrapping meat in smoked banana leaves before steaming it, illustrating how traditional preparation methods can promote sustainable food practices while preserving local knowledge.  A tasting session allowed participants to experience a variety of traditional foods served on a single plate, symbolizing the country's rich biodiversity and cultural practices.

Hillary Emma Musoke, Private Secretary to the President of Uganda in charge of Youth, Agriculture, Value Addition, Innovation and Export Promotion, welcomed the strong engagement of young people in preserving the country’s traditional food heritage.  He emphasized the importance of intergenerational knowledge exchange in preserving traditional agricultural practices, particularly those related to drought resistance and sustainable food production. These can complement modern innovation to strengthen food security and create employment opportunities for young people. He also encouraged participants to continue documenting and sharing traditional knowledge for future generations.

Sustainable Gastronomy Week reaffirmed that, as Uganda continues to face environmental and food security challenges, initiatives that promote traditional knowledge, cultural heritage and sustainable agrifood systems remain essential. The event demonstrated how preserving traditional food practices not only safeguards cultural identity but also contributes to a more sustainable and resilient food future.

The event was made possible through the collaborative efforts of Ewaffe Cultural Village, Participatory Ecological Land Use Management (PELUM Uganda) and the Government of Uganda. The collaboration reflected the important contribution of local cultural practices to global efforts to promote biodiversity conservation, sustainable agriculture and climate resilience.