From Fondazione Slowfood:
Thanks to the work of Slow Food Uganda and the Slow Food Foundation for Biodiversity, a new Presidium protecting four traditional millet varieties has been established in Uganda.
The Presidium’s 30 producers belong to the Teso ethnic group, an indigenous Nilotic people who for over two centuries have lived in the east and north of Uganda. The different traditional varieties of millet represent an essential food source (the staple of the daily diet) and has a great identity-forming importance. The survival of these varieties is however threatened by the introduction of very productive varieties that come from regional or even international research institutes.
The four traditional millet varieties, Emoru, Emiroit, Engweny and Ebega, each have specific characteristics. Depending on the type, the small spikes are either separated or united in a single inflorescence, and the grains are dark yellow or brown in color. Tall-stalked Ebega and Engweny are ideal for preparing ataapa (a kind of millet polenta) and akouma (porridge). Drought-resistant Emiroit and Emoru are the best suited to the production of beer, ajono...[more]