Cook-Offs and Other Events

October 2016 Superfoods Cook-off

Participants show their excitement about the final Superfoods Cook-Off

Photo by Saladin Media for the Pardee Initiative

October 2016 Grand Finale Cook-Off & Stakeholder Meeting

At the grand finale of the Superfoods Cookery Contest in Kampala, Uganda, professional chefs teamed up with local street food vendors to develop recipes using millet and sorghum that would appeal to both upper- and lower-income urban consumers. Youth foodies and innovators also won awards for their recipes and products.

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April 2016 Superfoods Contest

Professional chef Joseph Anjene from Golf Course Restaurant received the award for best millet dessert

Photo by Saladin Media for the Pardee Initiative

April 2016 Superfoods Cook-Off & Restaurant Week

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. In the days leading up to the contest, many of Kampala's best restaurants and chefs also participated in a millet and sorghum appreciation week.Learn more
Superfood Cook-Off chefs line up for their foods to be judged

Chefs present their creations at the December 2015 Superfoods Cook-Off in Kampala

Photo by Saladin Media for the Pardee Initiative

2015 Superfoods Cook-Off Competition

In an effort to increase interest in millet and sorghum, we held our first Superfoods Cookery Contest in Kampala, Uganda, in December 2015. Over UGX 5,000,000 in prizes were awarded in 4 categories: Professional Chefs, "Foodies," Commercial Food Innovators, and Student Innovators.

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Wanyama Henry, professional chef at the Cooking School of Kampala, talks at the Traditional Grains stakeholders meeting

Chef Henry Wanyama talks at the August 2015 Stakeholder Engagement Workshop

Photo by Saladin Media for the Pardee Initiative

Stakeholder Engagement Workshop

We held a stakeholder engagement workshop in Kampala, Uganda, in August 2015 to bring together professionals from a wide range of industries. As a participatory event, attendees were encouraged to share their insights and ideas on how to increase the production and consumption of millet and sorghum in East Africa. The workshop participants discussed challenges and opportunities and also had a brainstorming session to plan the cookery competition.

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