From hotel kitchens in Cairo to traditional dishes served in a rural setting near Giza, an Ugandan delegation has been exploring how Egypt is turning food and local culture into part of the visitor experience.
The visit, organised by Egypt’s Ministry of Tourism and Antiquities in co-operation with the Organisation of Islamic Co-operation’s COMCEC committee, was designed to introduce officials from Uganda’s Ministry of Tourism, Wildlife and Antiquities to Egypt’s approach to food tourism and rural tourism.
At a major Cairo hotel, the delegation examined how restaurants and kitchens are managed during different periods of operation. The programme also included a visit to the Grand Egyptian Museum, whose artefacts showcase the country’s ancient heritage.
The group then travelled to Badrashin, in Giza governorate, to learn about a rural tourism project and how it is run. The experience links visitors with local culture and traditional food, the ministry said.
A discussion with an Egyptian food tourism operator gave the delegates a chance to hear about the practical challenges of developing the sector and ask how Egypt’s experience might be adapted in Uganda.
The ministry said it was keen to share successful experiences with partner countries, particularly in Africa. It added that Egypt’s varied cuisine, shaped by its cultural heritage and local customs, offered opportunities to create distinctive visitor experiences while involving local communities.
The visit forms part of Egypt’s wider effort to exchange expertise with member states of the Organisation of Islamic Co-operation and promote a broader range of tourism products.
