Nutritional richness of traditional foods in Uganda’s tourism industry: An investigation of luwombo

Abstract

International tourists often seek to have traditional food experience in the destinations they visit. The experience ranges from food harvesting to preparation and dining. While this experience is well developed in many advanced destinations, in Africa traditional food is yet to be accepted in many tourist facilities. In part this is because of limited information about the nutritional composition of traditional food and its contribution to the Recommended Dietary Allowances (RDAs). This paper establishes the nutritional composition of Luwombo, a special traditional foodstuff that is becoming common among tourists to Uganda. The paper further assesses the contribution of Luwombo towards meeting the RDAs of the tourists. Understanding the nutritional value of luwombo is important for its own promotion, preservation and consumption. This would be helpful in instilling pride and cultural identity of Ugandans within a changing global system. For tourists, luwombo preparation and dining would be an additional experience, and once a positive experience is achieved, local communities can benefit both socially and economically. The study established that luwombo is nutritious, able to meet the RDAs of tourists across different age groups. Trust in the nutritional value of luwombo as well as the benefits associated with experiential preparation can generate socio-cultural and economic impacts in the host communities. A linkage with the African diaspora can even create further positive impacts.