May 5, 2016
At the second Superfoods Cookery Contest in Kampala, Uganda, professional chefs, aspiring innovators, foodies and students showed continued creativity in developing recipes using millet and sorghum.
The African Centre for Economic Transformation and Pardee RAND Graduate School (Pardee RAND) developed an initiative to explore ways to bring back the traditional grains of sorghum and millet to the dinner table. The effort was a collaboration with our Uganda counterparts Saladin Media and Africa Innovations Institute (AfII). ResilientAfricaNetwork (RAN) supported the work.
The GRAND FINALE of the Superfoods Cookery Contest was held at the Golf Course Hotel in Kampala, Uganda, on 30th October 2016.
The Professional Chef Winners of our previous Superfoods Cookery Competitions were paired with street food vendors for an exciting new challenge — creating affordable and delicious millet and sorghum products for all people!
Learn more about the event on our Facebook page.