For the very first time Slow Food Tanzania will participate in this international Event
Slow Food Tanzania will participate for the first time in Karibu / KiliFair, the largest and most important tourism trade fair in East Africa, which will take place June 1-3, 2018, in Moshi, Kilimanjaro Region, Tanzania. Slow Food will organize activities in collaboration with the African Peoples’ Cooking School*, as well as an exhibition and the sale of local products.
Lyne Ukio, member of Slow Food Tanzania and leader of the Slow Food local group in Lishe, stated: “The Karibu / Kilifair is an opportunity for the Slow Food network in Tanzania to showcase local foods at the international level as part of the culture and traditions of the people of Tanzania. We will be able to showcase Slow Food Gardens, the Earth Markets, and the Ark of Taste products produced in the Kilimanjaro and Arusha regions. This will open doors for Slow Food to promote the good, clean and fair philosophy.”
Marlies Gabriel, founder of The African Peoples’ Cooking School, stated: “We are delighted for this collaboration between Slow Food Tanzania and The African Peoples’ Cooking School at this year’s Karibu / KiliFair. It is the perfect opportunity to promote our shared philosophy of good, clean and fair food. We are especially excited to showcase the oysternut (kweme), an Ark of Taste product that has an important place in Tanzanian heritage and that has tremendous potential for the future of Tanzania for its role in conservation and food security in the region.”
The Slow Food Tanzania booth will feature information on ecologically sustainable farming, cooking, and entrepreneurship, along with snacks made from locally grown heritage food products. There will be a display of fresh garden products and local Slow Food Presidia and Ark of Taste products, including vibere yam and kweme (Ark of Taste), Arusha Stingless Bee Honey (a Presidium), roselle, moringa leaf powder, and pumpkin leaf powder. Fiiye (a yam variety on the Ark of Taste) will be prepared, mixed with kweme flour for tasting and to promote the consumption and cultivation of kweme.
On Sunday, June 3, at 1 p.m. there will be a Chef Competition on stage with kweme as the main ingredient. John Mshana is among the chefs who will participate in the competition.
About Slow Food Tanzania:
Tanzania currently has 30 products on board of the Ark of Taste, one Presidium (Arusha Stingless Bee Honey), and 113 gardens in the 10,000 Gardens in Africa project.
For more information please contact:
[email protected] – +255 755 183 365 WhatsApp/SMS
Slow Food International Press Office – [email protected]
Slow Food is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. Slow Food involves over a million activists, chefs, experts, youth, farmers, fishers and academics in over 160 countries.
* The African People’s Cooking School (APCS) is an institute for sustainable living. It was founded as a solution to the severe environmental crisis that we are facing due to extreme climate change. The students at APCS will learn how to farm and cook in sustainable ways. They will also conduct research on sustainable products and methods, and create new green businesses and initiatives. The centerpiece of the APCS will be heritage foods including the oysternut. The building itself will serve both as a landmark celebrating African heritage and culture and as a community center and international tourist destination. The visionary behind this project is Marlies Gabriel, a tourism executive and a leader in conservation and community development. Gabriel was born in Namibia and has worked in Namibia, Botswana, and Tanzania. The APCS combines her three passions: food, environment, and human development