Things are Changing Here…and A Kitchen in Uganda Needs Your Help

It has been a minute! How are you doing? I have been away for most of this year and it has been intentional. Let me explain.

I spent the first half of 2021 critically thinking about the blog, its longevity, its future and most importantly its purpose. I have been writing A Kitchen in Uganda for 7+ years and within that time period I have grown as a person and so has the blog. In writing this blog, I have come to an understanding that I am just one person sharing my own perspective and experience of the food that I have grown eating and loving. But one person can only do so much. It was very intentional of me to name the blog “a kitchen in Uganda” because it is meant to be one among many, not the first and certainly not the last one there will be.

With this understanding and a desire to be more equitable in my food storytelling a lot of things aligned for me to explore an idea that had been on my mind for some time. I spent a lot of time with family last year and there was a lot of storytelling from my father who was reminiscing his childhood and young adulthood. Stories of some of my favorite foods and how they came to be what I know now. With that precious time spent with family came a lot of clarity for this blog.

All this to say that I have a great idea that I would like to explore further. I cannot share a lot about it right now because it is, after all, still an idea. But in order for this to come to fruition, it is going to take a community of food lovers like yourself who have continued to come back and read these words for 7 years! To make it work, I need your help and am requesting your assistance.

Given that there is a limited amount of written works about Ugandan food (both past and present) as a collective, I need your help in telling these food stories. These can be food stories from your childhood, stories from your parents, grandparents and elders within your community.

So if you are Ugandan and are passionate about the food that raised you and your relatives, please send me an email : with the subject line: My Food Story so that we can talk more and I can share with you details of what I have in mind.

To my non-Ugandan reader, I have so much in store for you. Subscribe to my newsletter to be the first person to hear about the idea drop here I am so excited for this new chapter of A Kitchen in Uganda! Watch this space.

Let’s Make Bagiya + How to Video

Make Bagiya. An easy to make Indian inspired Ugandan snack made of gram and wheat flours and flavorful aromatics. Best served with a hot cup of chai masala.

This post has been a year+ in the making! Bagiya is the most searched keyword on this blog and has been for a while! So I got my experimental cap on and tried (with so many fails) till I got a recipe that I know you will love because there is something about childhood snacks that evoke all the feels. Isn’t it funny though that some of the foods we take for granted we sometimes don’t even know how to make?! But hopefully that changes with this bagiya. Yes I even have a video to show you the process first hand. PS: If you love these photos, grab my ebook where I share how I achieve photos like these.

What you will need:

1 C. Gram flour

1/2 C. Wheat (white) flour

1 to 2 C. Water

1 Tbsp. Garam masala/ curry powder

1 Tbsp. Onion and garlic paste

1/2 Tsp. Black pepper

1/2 Tsp. Salt

Oil for frying

Roasted groundnuts


In experimenting with the three flours (cassava, rice and wheat), I noticed that wheat flour retains flavor well and has a perfect crunch.

The ratio of 2:1 will guide you in making even larger batches of the bagiya if you wish to.

Be mindful of the frying oil temperature (it should be between medium to medium high) and adjust accordingly to avoid burning the bagiya.

I used a heavy duty cake piping bag to pipe out the bagiya paste into the oil. If you can, use a potato masher to pipe the bagiya paste into the hot oil especially if you would prefer smaller sized bagiya.


Add all dry ingredients in a bowl and mix well. Next add the onion garlic paste and mix well.

Add water gradually to the flour mixture, while mixing ensuring you have a paste-like texture.

Add a frying pot with enough oil to deep fry on meduim high heat and let the oil heat up.

Carefully put the bagiya paste into the cake piping bag and cut out a hole at the bottom depending on the size you want your bagiya to be.

Pipe the bagiya into the hot oil.

Fry till golden brown.

Remove from fire and drain.

Serve cool with roasted groundnuts and a cup of hot chai masala

Let me know in the comments below if you will make bagiya and suggest what else I should cook.

34 Food Photography Lessons Learned: An eBook

34 Food Photography Lessons: An easy guide with 34 practical lessons to apply to, and improve your food photography learned from operating A Kitchen in Uganda.

I am so excited to finally launch this eBook and share with you what I have been working on for the past 4 months. In this book I share everything from collecting inspiration, planning for your shots, composition, the camera and lens I use, whether you should have a professional camera to start out in food photography, using color to bring character to your shots, mistakes that cost me a lot of money and so much more.

Get your eBook copy here

I also talk about everything I have learned from being a food blogger for the past few years, how focusing on photography helped propel my blog to an even larger audience. This is not only me being vulnerable with you but sharing lessons that I know when applied will help you with your food photography journey especially if you are starting out.

Get your eBook copy here

My photos never used to look like this. Not at all. I thought internet photos were only for people in Bulaaya 😀 !! In fact to show you what I mean, here are my earlier shots which you can find from some of my earlier blogposts.

And now to see the exponential growth that has happened over the years, view my photography portfolio here (tap open):

Can you believe the growth! I cannot either! But it is amazing what constant practice can achieve. In this eBook I share with you all the tricks I have learned that have helped me achieve photos like these.

What is inside the eBook?

34 food photography lessons divided into 4 parts:

Part 1: General lessons

Part 2: Photography tips that improved my photos

Part 3: Tips on sharing your work

Part 4: Words of wisdom

An exclusive (only to you when you purchase the eBook) video demonstration of my photography process

A 12 month photography challenge

Photoshoot checklist

Additional resources to help you get the most out of your photography

View the table of contents below

For an investment of $15: Get your eBook copy here

Want to purchase with Mobile Money? 

Send a message with subject title “34 Lessons” to this email address to reserve your copy:

Let me know in the comments below what you would like me to talk more about regarding food photography.