Community Vegetable Gardens: Rekindling the farming traditions of Patongo

Once known as the ‘bread basket of Africa’, Uganda has abundant natural resources, fertile arable land and plenty of rain and sun.  But during the war people fled their farms and spent years in squalid refugee camps, and farming died out.  We are developing three agricultural projects in Patongo to rekindle these vital lost farming traditions.

Thousands were killed, millions were displaced, and the LRA abducted more than 50,000 children, forcing them to be soldiers, porters and sex slaves. Almost everyone was forced to abandon their farms to live in dismal and squalid refugee camps, where they have been for more than 20 years. The war stopped only recently and while many international NGOs have been and continue to be active in Gulu to the west, Patongo was largely neglected, as it was deemed to be too dangerous.

Once known as the ‘bread basket of Africa’, Uganda has abundant natural resources, fertile arable land and plenty of rain and sun.

Before the war, Patongo was a settlement of a few thousand traders. During the war its population swelled to 65,000, as refugees fled from their farms. This created a generation for whom traditional work like farming is unknown.

We are developing three agricultural projects in Patongo to rekindle these vital lost farming traditions. With the support of Slow Food’s[1] A Thousand Gardens in Africa initiative, our partners will be cultivating three vegetable gardens that will provide healthy food for the community, as well as passing on of agricultural knowledge, and fostering community collaboration and income generation.

One garden will be cultivated by our women’s income generating group, Ribbe Aye Teko (Women Are Strong Together), another by our Community Outreach Counsellors, and the third by 2,000 students at Patongo’s Youth Centre.

Vegetable gardens are an accessible source of healthy food and extra income. They encourage an awareness of local plants and biodiversity, a respect for the environment, the sustainable use of soil and water, and the safeguarding of traditional recipes.