By Emmanuel Olinga
The Iteso community has been urged to embrace traditional food dishes as a way of preserving their cultural heritage and promoting healthy nutrition among the population.
His Highness the Emorimor of Teso, Paul Sande Emolot Etomeileng, made the appeal during a cultural food competition held across three sub-counties in the Teso sub-region.
The event, aimed at celebrating and conserving Iteso cultural practices, brought together cooks and cultural enthusiasts to showcase indigenous meals and preparation methods that have been passed down for generations.
In the contest, Ongogonja Sub County emerged the overall winner with 17 points, walking away with a cash prize of UGX 200,000. They beat Angisa Magoro of Katakwi District and Willa Sub County of Amuria District, who took second and third place respectively.
Organizers commended Ongogonja for not only preparing food that reflects the culinary heritage of the Iteso but also for demonstrating the nutritional value of the meals.
The sub-county’s display included a variety of locally sourced foods such as millet bread (ajonai), ecomai ecadoi, and a range of traditional vegetables, which have been staples in the Iteso diet for centuries.
Speaking at the awarding ceremony, Emorimor Emolot highlighted that traditional cuisine is a core part of cultural identity, and its preservation is vital for the survival of the Iteso heritage.
“Our forefathers lived long, strong, and healthy lives because they valued the food from our land,” Emorimor said. “These dishes not only nourish the body but also keep alive the spirit of who we are as Iteso.”
He encouraged households to prioritize local ingredients such as millet, sorghum, groundnuts, and fresh vegetables, which are not only more affordable but also packed with the nutrients needed to combat malnutrition.
Foods like ecomai ecadoi (a traditional vegetable dish) and local bread are well known in the community for their ability to boost immunity and improve overall health.
The Emorimor further stressed that adopting foreign eating habits at the expense of traditional meals was eroding cultural values.
He urged community leaders, schools, and cultural institutions to integrate traditional food preparation into community events and educational programs, ensuring that young generations inherit these skills.
Beyond food preservation, the cultural leader touched on demographic concerns in the Teso sub-region, referencing the 2025 national census report, which indicated a decline in the Iteso population.
He called on families to have more children to ensure a sustainable human resource base for Teso’s future.
“A strong population means a stronger Teso,” Emorimor remarked. “Our culture will only survive if there are people to live it, protect it, and pass it on to the next generation.”
The cultural food competition also served as a platform for participants to exchange knowledge about traditional cooking techniques, food storage, and the medicinal properties of indigenous plants.
Elderly participants shared stories about the role of certain dishes in rites of passage, marriage ceremonies, and community gatherings.
According to cultural experts, traditional Iteso cuisine is deeply rooted in the agricultural practices of the region.
Crops like millet and sorghum have been cultivated for centuries, forming the basis of staple dishes such as atapa (millet bread) and ajonai.
These meals are often complemented with nutritious stews made from simsim (sesame), groundnuts, and leafy vegetables.
Health officials present at the event noted that the promotion of local foods could also help address modern health challenges such as diabetes, obesity, and malnutrition.
They emphasized that these traditional dishes are naturally balanced and free from harmful additives found in processed foods.
Local leaders, including sub-county chairpersons and district cultural officers, pledged to work with community members to organize more cultural food events.
They also called on the government and development partners to support initiatives that promote indigenous agriculture and traditional food preservation.
Participants and spectators left the event with renewed pride in their heritage.
Many expressed that such activities not only rekindle a sense of unity but also remind them of the wealth of knowledge embedded in Iteso culture.
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