Uganda: Retired chef switched to urban farming

Spinach, sukuma wiki, onions, tomatoes, eggplants, basil, parsley, capsicum, herbs, chillies, mint, strawberries and indigenous vegetables are some of the crops that can be grown in the vertical garden, with a standard one having a capacity of up to 44 crops

The moment you reach Muhammad Damba’s home in Nansana-Ganda, you needn’t ask what his passion is. Just outside his home is an ever-busy motor garage. Near the gate, his wife operates a retail shop. And inside the home is an assortment of crops in a lush vegetable garden—mostly vegetables and spices.

All these are symbols of Damba’s passions: he is a mechanical engineer, who worked for nearly seven years as a chef in London. Between 1999 and 2005, he worked with the company that fed the National Health Service, in the UK, rising from chef to chief taster, whose job was to taste the food, tell the ingredients, endorse it or advise accordingly.

Damba rose to fame last year when he and his family volunteered to cook meals which would be dispatched to several Kampala hospitals for free. But he could not continue with the “free feeding in hospitals,” charity in the second wave of the coronavirus pandemic, which was more ruthless in terms of infections and deaths.  

Read the complete article at Daily Monitor

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