Today we continued with our Nutrition programme where we follow up the food from the garden to the table. We had chance to learn from two of our parents and one teacher all members of the Gayaza High School fraternity about the traditional foods from Eastern Uganda. It was a joy to learn how to prepare Kalo a delicacy of the eastern, northern and western regions in Uganda. I must say these are very exciting programs because the youth do not know anything beyond their home areas and cannot appreciate the cultures of other people. We made it compulsory for all to taste Kalo for the first time as a first step towards respect for each others’ culture.
Our activity of looking back at our cultural foods teaches us;
(a) to respect our cultures and learn nationalism
(b) to compare the nutritious local foods to the current fast foods we like eating.
(c) to instill patience and organisation while preparing meals.
(d) to learn team work and respect for gender.
We look forward to nurturing a youth with all the groups of attitudes listed above.
Learning by seeing and inviting the youth to try
Peeling the food with a gender perspective. Trying out is the best way to learn
Preparing what to cook
The road to the kitchen
Gender balance in the kitchen
Cooking the traditional way. Sharing out roles in the kitchen
Preparing a local dinning table which used to teach togetherness in the family.
Traditional food. Very nutritious foods have been downplayed by our society and substituted with fast foods.
This used to be our family setup. It used to teach sharing and concern for others as you determine your share
Enjoying a traditional meal. The place of the head of a home was very significant and maintained unity in the home.