Uganda
7
Feb

The Proven Platter—Uganda, March 2022

Ugandan cuisine has a lot in common with the cuisine of West African nations, with glimpses of British, Indian, and Arabic influences. The dish for this month, the Ugandan Potato and Egg Roll, could in fact be mistaken for the Scotch Egg, a boiled egg encased in sausage and fried. The Scotch egg is a dish that is on the face of it, quintessentially English. Details


Impact Partnership Grants Fund Collaborative Approach to Gender Equality

Thanks to your generous support of Together Women Rise in 2021, our Board has approved two, $50,000 Impact Partnership Grants to AMPLIFY Girls and The Colectivo.

In the past, we awarded Impact Partnership Grants to UNICEF USA and the Peace Corps. Our new Impact Partnership Grants are taking us in a new direction, funding “collectives” — networks of organizations working together to increase their impact on a shared goal. “By funding this collective approach, we can have a deeper impact and more sustainable outcomes for women and girls,” said Betsy Smulyan, Interim President and CEO. “We are particularly excited to invest in AMPLIFY and The Colectivo because these networks include several of Rise’s past grantees.”

Details

13
Apr

The Proven Platter—Uganda, May 2021

The food of Uganda melds the food of its forefathers with the food of its colonizers and immigrants to make for an interesting mash-up. Mandazi, the Ugandan doughnut, is an excellent example of this. A popular snack that sometimes stands in for breakfast, this puffy, soft, pillowy, fried dough is nothing like the doughnuts those in the USA are familiar with. They are mildly sweet and never glazed. The flavors of Mandazi have a whiff of Indian and Arabic influences with the addition of cardamom and coconut. Freshly ground cardamom is the key to get that fragrant taste of the spice, but feel free to use the pre-ground variety if that is what is readily available. Some recipes use coconut milk while others use whole milk while still others use a combination of evaporated milk and oil. I’m using whole milk, but I imagine coconut milk will bring the coconut flavor to the forefront. This recipe makes enough for a crowd (about 20 doughnuts) but you might discover that given how tasty and light they feel, it might just be enough for a “crowd” of two! Details

9
Mar

The Proven Platter – Uganda, April 2020

A recurring theme I find as I research cuisine from different parts of the world is one of interconnectedness and of the different ways in which we are similar. The history of human settlement is a story of migration, a movement not just of people, but also of their food, culture, and customs. It is a story of assimilation and amalgamation and nowhere is this more evident than in the food we eat. Details

10
Jun

The Proven Platter – Uganda

Hello Diners!

We are going to Uganda this month in support of DIG, Development in Gardening. DIG provides experiential training in sustainable agriculture, nutrition and improved cooking practices, along with developing 400 women-led home gardens.

It is July, it’s hot, and I’m hoping that you’ll be able to do some grilling. I’ve got Beef Skewers in Green Masala on the menu, although you could certainly use chicken or pork if you prefer. A Cabbage Salad with Pineapple presents a fresh new take on coleslaw with an African twist. And for dessert, we have a stunning Mango Coulis with Tapioca. Details

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