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.
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!
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.
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
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 🙂
Have a great weekend,