The countdown to Turin for the 12th edition of Terra Madre Salone del Gusto, the world’s most important international event dedicated to food culture is on.
With four whole days, from September 20 to 24, Over 5,000 delegates from 140 countries, over 800 exhibitors, 300 Slow Food Presidia, and 500 Terra Madre food communities  taking part in discovering, understanding and show casing different foods from all over the world, Uganda cannot wait !
Variety from Uganda
This year the Slow Food Network, Uganda is bringing a delegation of 30 people including farmers and herders, fishermen, agronomists and academics, teachers and students, and indigenous communities.
Eddie Mukiibi an agronomist and the Vice President of Slow Food international will chair the Terra Madre Forum Resisting GMOs (September 23 at 1:00 p.m. – Torino Lingotto Fiere) amongst other African delegates, from Burkina Faso, Kenya, and South Africa.
Producers of the various Uganda presidia among which are the Ankole Long-Horned Cattle, Bugonya Kayinja Plantain, Bukunja Climbing Yams, Teso Kyere Finger Millet Varieties (available for sale), Luwero Kisansa Coffee (available for sale), and Mount Elgon Nyasaland Coffee will  be showcased at the International market.
Aine Zipora a member of the Ankole Long-Horned Cattle presidium will be the speaker at the forum on cattle to deeply explain heritage of Ankole cattle. Zipora is working together with other fellow breeders who are over 30 to save the Ankole Long-Horned cattle from undergoing extinction.
Ssenkungu Fred a fisherman from Nkombwe fish landing site will be in the Slow Fish forum talking about the Alien in the lake. He will be explaining about the challenges faced by the small scale fishers on Lake Victoria.
Tom Kasajja Sekanabo the coordinator of the Bugonya KayinjaPlantain is also a delegate who will be responsible of showcasing products from this presidium including the locally made liquor known as “Waragi” as well as explaining other products made from Kayinja.
John Wanyu “the Uganda’s gastronome” is the coordinator of the Chefs’ Alliance in Uganda. He will be joined by two other chefs from Uganda to participate in the Terra Madre Kitchen and food lab where they will be preparing the Ugandan recipe locally known as katogo.
John Kiwagalo the national coordinator of Slow Food Youth Network (SFYN) Uganda will also be sharing experience on how they have managed to build a strong network with in Uganda and Africa at large. Kiwagalo will share incites about the SFYN Academy during the SFYN conference at the SFYN booth.
Symbols of biodiversity in Uganda
Known to different regions as staple foods bananas mostly in the Central region and millet in The Northern region, Producers, agronomists, and two chefs of the Slow Food Uganda network will introduce the public to the lesser-known varieties of bananas and millet.
At the Taste Workshop Uganda’s Diversity of Bananas and Millet (September 23 at 5:30 p.m. – Torino Lingotto Fiere) the public will try products from two of these Presidia.
The Ugandan Menu
 We cannot call it a Taste workshop unless we take your taste buds for a ride with authentic flavors from the Ugandan traditional dishes.
The Slow Food Chef’s Alliance is already cooking and will be ready to serve up some traditional dishes at the Taste workshop.
You are all welcome to try katogo (steamed bananas and groundnuts stew), and kalo (finger millet bread).
 Uganda cannot wait to share in the #food for change 2018 experience.