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We are strong because of our millet bread: Staple foods and the growth of ethnic identities in Uganda

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Abstract

This paper examines the phenomenon of ethnicity in Uganda with a view to underscoring the role of staple foods in ethnic identity formation and maintenance. By way of qualitative discourse, predicated on both primary and secondary sources, the paper observes that Uganda's ethnic identities emerged and are maintained by, among others, the staple foods and delicacies of the respective people in question. Although food choices are largely determined by culture, the availability of various foodstuffs is a function of diverse edaphic, topographic, vegetative and humidity conditions across the country. Millet, cooking bananas, cassava and sweet potatoes are the major traditional foodstuffs, and members of different Uganda's ethnic identities are known by the traditional foods and delicacies they consume and how they consume them.
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... Bread flavor is relatively bland, but some types have a slight to strong sour taste (e.g., as a result of fermentation) or a flavor characteristic of the base material (e.g., cereal, root crop or legume flour)-Kenya [44] or with added tamarind-Uganda. [97,98] Old people like sour tasting bread more than the young generation, because younger participants are less familiar with maize and sorghum breads than they are with wheat breads-Lesotho [70] The bread or staple is considered an accompaniment and not the flavor hero of the meal, merely the bulking agent-Kenya [44] Nutrition and health ...
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... The Acholi are known for their love of millet bread (dumplings) (kwon kal), and millet bread creates a sense of connection/inclusion and stability among this group in northern Uganda. "We are strong because of our millet bread"-Acholi, Northern Uganda [97] The Lugbara are a Central Sudanic people who are known for their delicious cas-sava bread (dumplings) (Inya)-Uganda [97] Celebrations/ functions Millet bread (dumpling) is eaten during important celebration functions e.g., "in honoring of twins, funeral rites, marriage and offering of sacrifices to the gods, people must eat millet bread."-Uganda [97] Bread has always played a major role in celebrations-Lesotho [18] Despite the fact that health and nutrition are increasingly playing a role in the decisionmaking process of middle-to high-income consumers, many South African consumers, and presumably in other SSA countries such as Malawi [105], are price-sensitive and prefer lower-priced breads [75]. ...
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... These herbs have antisickling properties (Akinsulie et al., 2005;. These pigeon peas, pepper, wild fruits, and sorghum are the staple foods of some communities in northern Uganda (Amone, 2014;Onen and Oryem-Origa, 2017). Perhaps that modifies the course of SCD and enables a higher chance of survival beyond 5 years of age. ...
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... In Uganda, traditional cooking practices are associated with cultural values and keeping our traditions alive, such as cooking on open fires, and we are strong because of the way we cook our millet bread [15]. While cooking and gathering around the open fire, parents tell stories and riddles to children that carry the knowledge concerning acceptable behavior in society and responsible living [16]. ...
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... The wide acceptance and reliance on the maize meal is propelled by the general perception and stereotype that it is tastier, nutritious and has higher satiety compared to other common carbohydrate energy staples. Some staple foods are considered inferior in terms of energy, nutrients and organoleptic taste by some individuals and ethnic communities and national attempts to promote or draw attention to other staples have been met with resistance, grumbles and nationwide demonstrations [12,15]. Street demonstrations have been witnessed during acute shortages in the market or skyrocketing maize flour ("Unga") prices, in agitation for government interventions to sustain supply and fair pricing [12,13]. ...
Chapter
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