COOKING COMPETITION; SECOND MILLET AND SORGHUM SHOW-OFF

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Last evening was another spectacular display of creativity and great strive for Uganda’s two traditional healthy grains; sorghum and Millet at the Golf course Hotel. This brilliant display did an excellent job in bringing traditional grains back to the dinner table, courtesy of Africa Center For Economic Transformation in partnership with Pardee Rand Graduate School where several chefs and foodies served up colorful dishes to guests and judges in the second cooking competition.

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It was fun to witness the resilience and impact of the traditional grains which were served in delicious elegant flairs. From soups, to pizzas, casseroles and amazing desserts the chefs brought their A-game! Last year, the launch of this first ever cooking competition of Sorghum and Millet in Uganda, showcased and introduced to us cool savvy ways that leading chefs could make full course meals with these alternative grains as a healthy option if you opt to go gluten free!

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Speaking to us about their journey, Mr.Gatune said that sorghum and millet are not as popular as wheat and rice which have grown more steadily over the years, as traditional grains are seen as food for rural people. This he said shouldn’t be the case as these are the more nutritious options, which do have a market, that isn’t fully being addressed. He stressed that adapting other diets using our traditional grains will inspire us to think more broadly as well as entrepreneurs to think up new ideas.

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Winners

Best Overall-Emmanuel Njege

Best starter -chef Susan Katto

Best main dish– chef Tobais Okumu

Best dessert– chef Joseph Ajeni

Best Foodie– Ahab

Best Student Concept– Mary

Best Secondary School– Gayaza Secondary School

Best Commercial Product– Samuel Kiprotich

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All these amazing recipes will be collected and curated into a recipe book, where each chef will share his or her recipe, alongside their profile. I’m excited to get my hands on it! Have you been using sorghum or millet lately, or trying to eat clean? Let me know how that’s going πŸ™‚

Have a great weekend,

Karen.

  • danilynnwalker

    Do you know how we can get the recipe book?

    • Miss K

      Hey Danilyn, we’ll have the recipe book at the end of the next competition which should be towards the end of the year. I’ll share it as soon as I get my hands on it πŸ˜‰

  • I think this is such a great initiative. Thanks for sharing about it! πŸ™‚

    • Miss K

      It really is Biche
      Thanks πŸ™‚ I’m so glad I’ve been attended both events. I’m getting more and more into sorghum and millet recipes. My mum is the happiest though…lol! She can’t wait to try some of these recipes.

      • I’ve always been a fan of millet (in all forms): porridge, kalo, etc…but only recently learned to enjoy sorghum on a trip to Botswana. In my post about my visit (http://www.chickabouttown.com/gaborone-capital-of-botswana/#food), I link to a recipe for bogobe jwa lerotse, a sweetish “ugali” made with sorghum and cooking melon. Simply delish! Now, I am looking forward to discovering more dishes made with this grain I had never had before.

  • This post is ruining my diet!

    • Miss K

      Haha! Mine too hun, but we deserve a little treat every now and then. Plus, helps that these are two healthier ingredients πŸ™‚ have a great week!

  • Witness. Lovely. Oh and it’s Gayaza High School not Gayaza Secondary School. πŸ™‚

    • Miss K

      Thank you Debbie πŸ™‚

  • Delicious! πŸ˜€ I have a blog also if you want to check it out http://www.raquelcanofficial.com

    • Miss K

      Thank you πŸ™‚ Raquel checking it out now!