Government through the Ministry of Tourism, Wildlife and Antiquities is seeking to promote Ugandan cuisine as a tourism product, saying poor marketing has prevented country from exploiting its food heritage.
Tourism curator Davids Halongo said Uganda’s tourism remains nature-based, with food ranked third after culture, yet it could lead if well packaged.
“Uganda is mainly nature-based. Cultural tourism is also coming up, so we can say food comes number three. But food can be number one if we package it very well and sell it to tourists,” Halongo said.
He spoke during three-day training on sustainable culinary techniques in Mukono on Tuesday, bringing together chefs, hospitality and tourism students, and food business operators. The ministry is partnering with Standing Committee for Commercial and Economic Cooperation (COMCEC) and trainers from Makerere University.
Halongo said initiative builds on projects since 2020, with a benchmarking visit to Egypt informing Ugandan training manual.
The training aims to move beyond serving food to selling it as an experience.
Hospitality educator Francis Kalumira said Uganda could earn more by showcasing heritage behind dishes.
“We are very passionate about the dish only. We leave out very many things,” Kalumira said.
He said tourists could pay to learn how matooke is grown, peeled, wrapped in banana leaves, cooked and mashed, rather than just eating it. He cited Rolex street food as product whose value could rise by telling its origin story.
Student Resty Bayiga from St Mary’s Academy of Girls Vocational in Mukono said she previously focused on cooking only.
She said sessions introduced her to understanding food origins and cultural significance to explain to visitors.
Halongo said limited awareness and poor packaging remain main obstacles.
If developed, officials say culinary tourism could diversify products and create income for food businesses.