- Small scale agrarian practices;
- Cattle keepers, to be distinguished from nomads;
- Nomads in search of grass and water for grazing their animals; and,
- Hunters, although this group also engages in other activities.
A typical rural homestead with garden in background
Source: Google - Images for rural Uganda
Cottage farmers
There is a big band across the southern part of the country where many homesteads practice cottage farming. Although this is the mainstay, people can engage in other activities.
Key activities
In much of central region, one finds people indulging in small scale agriculture, growing bananas, sweet potatoes, cassava, yams, maize along with a host of other cereals, vegetables and fruits.
These communities also keep animals, such as goats and chicken, often in small numbers, unlike other categories, whose main occupation is looking after the animals.
Energy needs
Energy requirements are largely for cooking, drying cereals, coffee, cotton, vegetables, heating water for tea / coffee or plain drinking when piped is not available or is of doubtable quality.
Cooking
3-stone stove: Over the centuries, the three-stone stove been in use, and continues to be used, especially in the more remote areas. This invariably uses firewood and agricultural residues.
3-Stone Firewood stove – preparing tea- Typical in Central Uganda
An improved firewood stove – a variant of the 3-stone stove
Source of pictures: http://goo.gl/Qx6upt
Charcoal stoves: In the higher income groups, the use of charcoal is to be found. While the improved charcoal stove is on the increase, it is my perceived view that it is still largely outnumbered by the unimproved one.
Improved Stoves - charcoal and firewood
Other modes: These
include the use of gas, and to an even smaller extent, electric stoves /
cookers. In the last 20 – 30 years, the use of hot plates was more dominant
than conventional electric cookers. The commonest has been a single heating
coil, designed for a conventional electric cooker, but fixed on small frame and
directly connected to electricity mains supply via a 13 ampere plug without any
heat regulator.
Roasting: Roasting is done for both meat, some preservation, and in some instances immediate consumption, without further need of cooking. In many instances are particularly common for chicken and meat for barbecues and for serving at parties, and largely at bars, in urban settings.
Utensils: Many decades to centuries ago, our forefathers used to cook in clay pots, made by local potters. While these may still be used, their prevalence has dropped significantly.
Open saucepans are much more common, although covered ones are also in use. The use of pressure cookers is also picking up, much more in the more urban settings, largely with the elite.
Utensils
Many decades to centuries ago, our forefathers used to cook in clay pots, made by local potters. While these may still be used, their prevalence has dropped significantly.
Open saucepans are much more common, although covered ones are also in use. The use of pressure cookers is also picking up, much more in the more urban settings, largely with the elite.
Commercial agriculture
For a long time, Uganda has grown coffee, cotton, tea and tobacco mainly for export. These crops fall in different categories in terms of scale, processing, and hence, need for energy.
The commercial activities will be separately looked at later.
Cattle keepers
Much of the remaining parts of Uganda engage in this activity to different degrees. In the greater proportion, many graze their cattle buy looking for pasture and water. While this is still the predominant mode to the north-eastern region of Karamoja, this changes in pattern to maintenance of animals over more abundantly available pastures around the year in the immediate neighborhood of Teso, to western Uganda in Ankole.
Long-horned Ankole cattle
Source: Google - Images for cattle keeping in Uganda - http://goo.gl/iKUl3k
There are now many more ranches and dairy farms particularly in Ankole, but also variously in Teso and other parts including central, Buganda.
Key activities
As mentioned, the predominant lifestyle is twofold – cattle keeping, and, farming for what became commercial crops in the names of bananas, locally known as ‘matooke’.
Ankole now produces much of the ‘matooke’ that feeds key urban centres as the capital, Kampala. These bananas are often grown on a commercial scale, although all the work is literally not mechanized.
Cereals, mostly in form of millet and sorghum are ground for subsequent cooking for food or use in preparation of beverages, local beer inclusive.
Energy needs
Energy requirements are limited to modest cooking, as communities are often on the move, drinking fresh milk and in some places blood drawn from the livestock, like in Karamoja. The meat, when eaten locally is cooked or probably more often roasted.
The millet is the main staple food in much of the western, eastern and northern parts of Uganda. This is grown often on small scale, and, processed manually prior to ultimate consumption as cooked food, full of health and vitality.
Cooking
3-stone stove: This method continues to be used with pots as previously sighted.
Charcoal stoves: These are also to be largely found within the more affluent groups.
Other modes: These are very similar to those of cottage farmers, but in the higher echelons of society.
Roasting: Also, very similar to those of cottage farmers, but in the higher echelons of society.
Borne fires: These are also used to roast meat and foods, beside providing warmth for evening gatherings as a pass-time activity as sighted earlier.
Utensils:
Both clay pots and other saucepans are used.
Nomads
In the traditionally drier areas with livestock, this practice thrived for many years. As we write, it continues in earnest. Much of Karamoja and sizeable communities within Ankole continue to search for pasture and water.
Karamoja community setting with cattle in background
Key activities
Again, life is twofold – cattle keeping, and, farming for domestic consumption largely.
The people of Karamoja practice small scale farming, largely to meet their domestic needs – maize, vegetables and other crops.
Part of their diet includes fresh blood, drawn from vessels of livestock with an arrow, after which the opening is closed and the animal let loose.
Cereals, are ground for subsequent cooking for food or use in preparation of beverages, local beer inclusive.
Energy needs
Energy requirements are limited
to modest cooking, as communities are often on the move, drinking fresh milk
and in some places blood drawn from the livestock, like in Karamoja.
The meat may probably be roasted,
if not taken raw.
The millet along with a few other items is cooked, using biomass.
Cooking
3-stone stove: This method continues to be used with pots as previously sighted.
Charcoal stoves: This mode is much less frequently used.
Other modes: These are largely not in use.
Roasting: Roasting is done for both meat, some preservation, and in some instances immediate consumption, without further need of cooking.
Borne fires: These are also used to roast meat and foods, beside providing warmth for evening gatherings as a pass-time activity.
Utensils
Both clay pots and other saucepans are used to some extent.
Hunters
This is a centuries old practice that to some degree continues to be practiced in Uganda. It would not be correct to say that this practice is restricted to any particular one part of the country. What could be said though is that it becomes another activity or pass-time for many instead, but remains very much alive.
Member of Batwa community in Rwenzori region, with hunting bow and arrow
Source: Google – Images for hunting in Uganda
Key activities
These would overlap with other engagements for communities within which they are to be found or in the neighborhood.
Energy needs
Again, these would overlap or coincide with those in the surroundings.
The meat may probably be roasted, if not taken raw.
Again, millet or other cereal would most likely supplement the game meat, cooked, largely using biomass.
Cooking
3-stone stove: This method continues to be used with pots as previously sighted.
Charcoal stoves: This mode is probably much less frequently used by hunters in general.
Roasting: Roasting is done for both meat, some preservation, and in some instances immediate consumption, without further need of cooking.
Borne fires: These are also used to roast meat and foods, beside providing warmth for evening gatherings as a pass-time activity.
Utensils
Both clay pots and other saucepans are used to some extent.
Keywords: cattle-keepers, nomads, hunters, 3-stone stove, charcoal stove, improved charcoal stove, hot plate, roasting
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