Eastern Africa is in crisis. Hunger, disease, floods and displacement are affecting millions across the region — and yet, the East African Community (EAC) remains strangely silent. According to a recent United Nations report, over 58 million people in the region are going hungry and nearly nine million children are severely malnourished. This isn’t just…

On the plains of the Serengeti, we encountered a pride of lions—eight in total—lounging on rocks conserving energy for their next hunt. Many tourists in safari vehicles watched intently, capturing photographs of this majestic pride. But for me, the mission today was to find birds that prey on snakes. Further since, on the open grasslands,…

The world is rapidly embracing digital transformation, bringing major improvements to quality of life and service delivery in this phase of human development. Yet some of us, including decision-makers, remain stuck in an analogue mindset. This disconnect risks undermining the very benefits that technology and progress are meant to deliver. For digital transformation to succeed,…

The year was 1995 and I was in second year of high school. I remember it like it was just yesterday. Our English teacher, Mr. Mubiru, had written some grammar questions on the blackboard and allowed us to work on the assignment. “Are you done?”, he asked us after some time, to which we answered…

News emerged earlier this week that the Partner States of the East African Community (EAC) had recorded their first-ever trade surplus of $840 million with the rest of the world. This surplus occurred in the quarter ending March 2025, driven mostly by a surge in exports to China. Much euphoria followed this development, with some…

Iron is an essential mineral that plays a vital role in a child’s growth and development. It helps form haemoglobin—the protein in red blood cells that carries oxygen throughout the body. When children do not get enough iron, they can develop iron deficiency anaemia, a condition that can have serious and lasting effects on their…

Fermented foods have been staples across Africa for centuries—offering more than just taste and tradition. Science now confirms what our ancestors knew: Fermented foods improve digestion, boost immunity and preserve nutrients in a natural way. Take injera, the spongy flatbread that defines Ethiopian cuisine. Made from teff flour and fermented for two to three days,…