African Cuisine and Wine

30
May 2015
Saturday

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Today, we launching the African Cuisine and Wine series of events, which will culminate in a festival in November 2015. The events and festival are dedicated to fostering awareness through knowledge sharing and experience. Our commitment is to promote healthy African cuisine and wine, and to increase appreciation of Africa’s impact on food, wine and art.

Today, we launching the African Cuisine and Wine series of events, which will culminate in a festival in November 2015. The events and festival are dedicated to fostering awareness through knowledge sharing and experience. Our commitment is to promote healthy African cuisine and wine, and to increase appreciation of Africa’s impact on food, wine and art.

African cuisine is varied and diverse, however with some similarities. This diversity is also reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques.

African cuisine is traditionally quite healthy, based on whole, unprocessed ingredients and full of a variety of nutrients. Most of the food is prepared from locally grown fruits, vegetables, grains, milk, and meat products.. Many dishes are grain-based, from corn to rice  and couscous in Northern Africa. In Southern Africa, a place of many cultures, people are often defined and traced back to their ancestors by the types of food they consume.

The first in our series of events commences with a focus on Uganda, an east African country, endowed with significant natural resources, including ample fertile land, regular rainfall, and mineral deposits.

It is believed that, Uganda has the potential to feed the whole of Africa through commercial farming efficiencies.

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