The challenge on the table is perception and training programs not tailored to suit our domestic nutritional demands. Training programs that lean on ‘global-western style’ nutritional diets will not be easily replicated over in our local environment. Thus, an urge is absolutely eminent to develop nutritional guides based on local nutritional material.

From the perspective of an African, we should have books telling us the sources of protein, carbohydrates, iron, vitamins etc., to include ingredients like grasshoppers, flying ants, baked soil, rats, game-meat commonly known as bush meat, leafy vegetables, root tubers, grains and seed.

Are our policy makers working on behalf of the state even aware that there is challenge – in policy development, in application of policy, contextual content? A call to sit on the drawing board is rather a matter of urgency.

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By Charles Matege, in reaction and comment to Comrade Norah A. Owaraga’s blog post titled: “Uganda’s food scarcity is superficial,” which was published on 27th July 2014. Be that as it may, sixteen years later, Matege’s wisdom remains relevant.

Post featured photo credit Norah Owaraga - Homemade food in Iteso cuisine featuring: atap (millet and cassava meal), agar (tilapia fish), malakwang (leafy vegetable cooked in groundnuts), akiring (beef) and emuna (groundnut and cow ghee).