I’m still feeling withdrawal from my recent visit to the Kira Farm project in Uganda. This was my third trip to the project run by Amigos Worldwide, and each visit feels like coming home.
The staff at Kira always accommodate my diet well. Mary and Alice will cook me separate rice when others have pasta, and much of the local food is naturally gluten free.
The main staples in Uganda — rice, matoke (green bananas), maize, potatoes and sweet potato — mean there’s generally little gluten in sight.
For this trip I prepared by packing Quest bars, which were indispensable on long drives. Some travel days lasted up to ten hours, and it was reassuring to have a protein- and fibre-rich snack when others were eating chapatti.
The flight
British Airways provided an acceptable gluten-free meal on the outbound flight: a fillet of tilapia with potatoes and a tomato-fennel sauce. I also received a BFree bread roll that I saved for breakfast the next morning, plus fruit salad for dessert. My second meal was a chicken breast with wholegrain mustard sandwich on gluten-free bread, which was a pleasant surprise.
The return flight was less impressive. The chicken was dry and rubbery and there was no bread roll, though butter was provided. My breakfast consisted mainly of fruit and an unfamiliar-tasting yoghurt that I assume was gluten free. Compared with the full breakfasts others received, it felt disappointing.
Kira Farm
Food at Kira Farm is consistently delicious. Although the high volume of carbohydrates initially unsettled my stomach, I adjusted quickly. Meals included spiced mince, chicken curry, fried Nile perch with chips, and stir-fried cabbage and peas in tomato sauce — all very tasty.
After every meal we enjoyed the freshest watermelon and pineapple — a perfect, refreshing finish.
Meals out
In Kampala I ate at Java’s, where a creamy chicken korma served with fragrant rice was outstanding. I also tried a ginger-and-cardamom cappuccino — the spices complemented the coffee beautifully and it’s a combination I’ll try to recreate.
In Masindi we stayed at New Court View Guest House, where it was easy to get gluten-free meals. I had pan-fried tilapia with garlic and chips for dinner and a Spanish omelette for breakfast before a long day visiting sponsored children.
Pakuba Safari Lodge
During our safari in Murchison Falls National Park we stayed at Pakuba Safari Lodge. The lodge sits a short distance from the original hotel site and offers spectacular Nile views, clean spacious rooms and excellent food.
Our waiter, Tom, was attentive and arranged meals so dinner was ready when we arrived. I chose pumpkin soup to start, followed by steak and chips, and finished with fruit salad. The steak was tender and satisfying — generous portions and perfectly cooked.
Breakfasts there were omelettes with fried potatoes. Because I couldn’t eat sandwiches, Tom prepared grilled chicken, boiled eggs and potatoes for me to take on a long day — a generous solution that kept me well fed.
This trip was wonderful and I look forward to returning. Amigos Worldwide do important work supporting communities, and my time at Kira Farm continues to be a highlight. I’ll finish with a photo of me and my sponsored child, Lewin.
