Revitalising Traditional Food Systems in Uganda: Restoring and Adapting Indigenous Food Storage and Preservation Methods for Improved Food Security in Rwampara District, Southwestern Uganda
Abstract
Traditional food preservation and storage methods play a crucial role in enhancing food security and reducing poverty in Uganda. However, modernisation and shifting dietary preferences have led to a decline in indigenous knowledge in food systems. This study explores the restoration, adaptation, and valorisation of traditional food preservation and storage methods in Kitunguru Parish, Rugando Sub-County, Rwampara District, in Uganda’s Southwestern Region. Through qualitative research, the study examined how methods such as smoking, sun-drying, boiling, steaming, and frying contribute to the prolonged shelf life of food, ensuring year-round availability and resilience against food scarcity. The findings highlight the socio-economic and cultural significance of these techniques, emphasising their potential to enhance food security, reduce dependency on expensive modern storage facilities, and promote sustainable livelihoods. By integrating indigenous knowledge with modern innovations, the study advocates for policy interventions and community-driven strategies to revitalise traditional food systems. Ultimately, this research underscores the importance of preserving, storing, and adapting indigenous food practices and methods to foster resilience, self-reliance, and sustainable development in rural Uganda
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