Uganda is launching a training initiative to transform its traditional cuisine into a tourism product, with the Ministry of Tourism, Wildlife and Antiquities running a three-day capacity-building programme in Mukono District for up to 50 participants including chefs, hospitality students, food vendors and tour operators. The programme, conducted under the Standing Committee for Economic and Commercial Cooperation of the Organisation of Islamic Cooperation (COMCEC), aims to equip participants with practical skills in food preparation, presentation, hygiene, sustainable cooking and culinary tourism. The training follows a benchmarking visit to Egypt, where Ugandan officials studied how to integrate local cuisine into tourism and hospitality offerings.
David Harongo, the ministry's curator of educational research and the project's contact person, said Uganda had not yet fully exploited food as a tourism product despite its rich culinary heritage. "We have not been able to sell food as a product. As much as our food is very rich, Uganda is mainly nature-based in its tourism offerings," Harongo said. He explained that the country had concentrated on attractions such as wildlife and gorillas, leaving culinary tourism relatively underdeveloped.
Chef Francis Kalemela said Uganda could earn more from its food by allowing visitors to experience the complete process behind a meal. "Food can earn from the story of the food, from the heritage of the food, from the culture of the food, from the preparations of the food and from the demonstrations of the food," Kalemela said. He cited matooke and luwombo as dishes that could be developed into interactive tourism experiences, with visitors paying to learn how ingredients are sourced, meals are prepared and food is traditionally served. Visitors could participate in peeling bananas, wrapping them in banana leaves, cooking, mashing and serving matooke while learning about its cultural significance. Kalemela also cited the rolex, a popular Ugandan street food, as another product whose appeal could be strengthened by telling the story of its origins and popularity.
Participants are expected to acquire skills in menu development, food costing and pricing, customer service, food safety and the sustainable use of locally sourced ingredients. A study visit to cookery schools and hotels in Kampala and Mukono is also planned to expose them to different culinary practices. The training also aims to strengthen links between food businesses, farmers, hotels, restaurants, tour operators and tourism destinations so that culinary experiences are professionally organised and meet visitors' expectations.
Rukungiri Resident District Commissioner Moses Muyambi welcomed the initiative, saying Ugandans also need opportunities to learn about their country's tourism attractions and cultural heritage. One participant said the training had broadened her understanding of food preparation by highlighting the importance of explaining the stories behind traditional dishes. Another contributor called for culinary tourism to be integrated into education curricula, arguing that practical skills could support entrepreneurship and job creation.
The initiative is intended to diversify Uganda's tourism products, improve the competitiveness of hospitality businesses and expand opportunities for small and medium-sized enterprises across the tourism value chain. It also seeks to promote sustainable cooking practices and preserve indigenous culinary heritage while drawing lessons from Egypt's experience in linking food, culture and tourism. The challenge ahead will be turning Uganda's diverse cuisine into organised, bookable experiences that attract visitors while creating sustainable income opportunities for chefs, farmers, food vendors and other local businesses.