Humanist

This post is about Chakula Chetu (our indigenous food). But first, let me take a detour. It has been a minute, but my long spell of not travelling out of Uganda has ended. James Shikwati and your team at the Inter-Regional Economic Network (IREN), my hosts, I have you to thank for that. Thank you for breaking my no external travel spell so beautifully and for reaffirming my passion for Chakula Chetu.

Truth be told. When on behalf of his team Shikwati handed to me their gift of Mrenda, my instant question verbalized to him was how do you cook it? I could see he was taken aback, but in his true mastery of diplomacy, he was quick to hide his shock and assured me he would give me sample recipes later.

Now that I have Googled for myself and I have realized Mrenda is among my favorite leafy green vegetables, common within the cuisine of my people, the Iteso, the fourth largest first nation of Uganda, I am avoiding direct eye contact with my hosts. Eeeh! Shame, shame, shame on me. Knowledge is indeed power. Gosh!

In Ateso, the language of Iteso, Mrenda is Etigo or Alilot. Looking forward to when I return back to base and to enjoy my alilot. Most of the time, I cook it mixed with cow peas leaves in pasted ground nuts sauce; and eat with the staple food of the Iteso, atap (millet and cassava ugali), as in the image accompanying this post.

Yes, I look forward to try out the IREN Growth Pad recommended recipes as well. Importantly, I am excited that once we re-open our Alinga Farms shop, hopefully shops in fact, we will have a ready supplier of Chakula Chetu to market to our consumers.

But, in the meantime, fellow Ugandan residents and others in the diaspora who need and would like to buy Mrenda/Etigo/Alilot, I have no doubt that it can be worked out with IREN and deliveries made to your door. I am happy to be the middle agent.

What a great way to end this year and to look forward to the next year. Happy festive season!