Welcome to Our Food Stories: A community podcast by Ugandans for Ugandans sharing food stories from all over the country. Our Food Stories is a show, hosted by A Kitchen in Uganda, about our food and owning and telling our stories of it. It is about how food is not only fuel for the body but a means for most to build community, culture and even identity. As a way to preserve our indigenous foodways, each episode will have a unique guest who will talk about food stories passed down to them by generations past.
Ever wanted to know more about Ugandan food? Ever wanted to hear food stories of generations past and how some of your favorite foods came to be? I am so excited for you to finally listen to Our Food Stories! This podcast was born out of a need to dig deeper and learn more about the food that bonds us as a country. After many months of planning and reaching out to you, it is my greatest joy to finally share this podcast with the world.
The purpose of this podcast is to share food stories, educate, share knowledge and inspire foodies. This podcast is for story lovers and tellers, food historians, foodies, anthropologists and everyone in between. New episodes will be released every two weeks. You can binge listen to the first 3 episodes right now by clicking here.
Because this is a community podcast, any and everyone that is Ugandan and has an interesting food story to share can contribute to the podcast by sending an email to: email@example.com with the subject line: My Food Story so that we can share details on how to contribute. You can also send us a DM to @akitcheninuganda on Instagram to contribute to this podcast.
Connect with us on the socials using #ourfoodstoriesUg and let us know what you think of the podcast so far.
Fermented Pineapple Juice that uses pineapple peelings. Can be served as both a hot and cold beverage. Excellent at providing relief for colds when served with lemon juice, ginger, cinnamon and honey.
This pineapple juice has been a family tradition for as long as I can remember and I have wanted to write about it for the longest time but somehow circumstances could not allow. 5 years later and I finally post it with a video! I remember as a child that whenever we had pineapples, we would make huge pots of boiled pineapple peelings and have juice to last days. It is really simple. You cut the pineapple and eat it then boil the peelings on low heat for an hour or so. Strain the juice, add a sweetener and let the juice rest over night and drink it the next day. If the weather is cold or chilly then you can drink it as a hot beverage. What makes this juice special is the fermentation process that takes place when you allow the juice to rest overnight. This completely transforms the flavor and adds a bite, for a lack of a better word really, to the juice. Some people go as far as to add other fragrant ingredients like lemon grass, cinnamon, cloves, etc. You can spice it however you wish. So today I am sharing this video of this simple pineapple juice in hopes that the next time you have a pineapple, you can try it.
What you will need: 1 Large ripe pineapple Water Sugar
This juice works well with over ripe pineapples especially if they are too ripe to eat.
Before cutting the pineapple, make sure it is thoroughly cleaned.
You can use the peelings as manure/ compost for your vegetable garden.
Peel the pineapple and eat.
Gather all pineapple peelings and place them in a clean pan. Add water.
Bring the pineapple juice to a gentle boil over medium heat. Let the pineapple juice boil for about 30 minutes.
Remove from fire and let it cool down completely.
Sieve the juice from the peelings.
Add about two more cups of water and use your hands to juice the remaining peelings. Sieve and add to the rest of the juice.
Discard the peelings.
Sweeten your juice and let it rest over night in room temperature.
Serve cold with ice cubes or hot as a beverage immediately after cooking.
Guys! Is anyone experiencing the heat wave? It’s sweltering that the thought on having hot lunches doesn’t sound appealing anymore! The showers are cold, blankets are packed (tossed to the side really!) and sandals and toes are out! This weekend I had to make a big bowl of fusili pasta, carrot and cucumber salad with a chilled jug of orange juice for lunch just to help us cool down. Any chance I get to pour cold water on my face I take it gleefully! One of the few ways I have been cooling down is by making large batches of this refreshing fragrant sorrel (hibiscus) juice. It is a life saver, a good base for cocktails and mocktails and all the frozen treats you can think of.
Isn’t it amazing that the simple process of drying flowers can yield so much flavor and color?! I had so much fun experimenting with and making this juice. The great part about this drink is that it is versatile. When cold, you can freeze it up and have it as a sorbet, granita, ice candy etc. When hot it makes really great tea which is perfect for the rainy weather when it comes!
Find the video for making this simple but very satisfying juice below.
Have you tried making your own hibiscus/ sorrel drink? How are you coping with the heat?