Kaynela farms fuses culture with cuisine

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Tucked away in the lush, rolling countryside of Kayunga district, lies a 128-acre gem that is redefining what agriculture can be.

Kaynela Farms Limited is not just about crops and livestock — it is where culture meets cuisine, conservation dances with adventure, and heritage finds a living, breathing home.

At the heart of this transformation are Peace Kayesu and her husband, Faizo Serunjogi — who, nine years ago, planted a modest dream that has since blossomed into a model of agro-tourism.

Today, the facility is attracting families seeking weekend getaways, students on field trips, eco-tourists chasing authenticity, royals and policymakers.

Here, visitors sip omubisi (banana juice) and feast off hand-carved wooden plates.

Between the laughter of schoolchildren tossing feed to tilapia and the aroma of traditional meals simmering in clay pots, Kaynela Farms offers something rare — an experience where farming is not just about food, but about creating memories, meaning and celebration.

From soil to storytelling

A thing one cannot ignore at Kaynela Farms is the chorus of sounds.

A rooster crows in the distance, ducks splash in a pond, and somewhere close by — bees hum like tiny violinists tuning their instruments and poultry houses alive with clucking.

The air is thick with scents of earth after rain, ripe guavas falling softly in the orchard, and smoke wafting from a clay stove where a traditional meal simmers.

This is no ordinary farm — it is a classroom without walls, a sanctuary of life, and a cultural museum stitched together by nature itself.

Here, farming is not just observed – it is lived. A group of wide-eyed children giggle as they clamber onto camels for a ride across the fields.

Nearby, a visitor reaches up to pluck a mango, biting into its juicy flesh as the sweetness dribbles down his chin. In another corner, a family dons protective gear to harvest honey, their laughter punctuated by cautious squeals whenever a bee buzzes too close.

A few steps away, herbalists guide curious guests through rows of medicinal plants – mint, aloe vera, lemongrass – encouraging them to rub leaves between their fi ngers and inhale the healing fragrances.

A taste of heritage

At the heart of Kaynela’s appeal is its farm-to-table culinary journey with food used for nourishment, but also pass on oral history.

When luwombo (chicken steamed in banana leaves) is served, the tale of how it once graced Kabaka Mwanga’s royal court is told.

When eshabwe (ghee sauce) appears on the table, diners are transported to Ankole sub-region. Malewa connects them to Bugisu sub-region.

The menu also includes delicacies such as sombe (cassava leaves stew), envuluga (groundnut sauce) and emboli (sweet potatoes), fresh garden salads, smoked beef in groundnut stew, and roasted tilapia, which round off a dining experience that lingers long after the last bite.

Unique

Kaynela Farms is also rewriting the script on conservation.

Philip Katabulawo of Uganda Wildlife Education Centre says the farm meets the highest standards of animal care and education.

“They don’t just house animals, reptiles and birds — they honour them. That’s the gold standard of private conservation. Kaynela preserves not only wildlife, but also cultural identity, since animals are woven into Uganda’s totems, folklore and place names,” Katabulawo says.

Some of the animals, such as camels and ostriches, are more than attractions — they are part of the farm’s storytelling narrative.

Eco-friendly

Built on principles of sustainability, Kaynela Farms is a model of eco-conscious farming.

Compost manure is made on-site, crop rotation preserves soil health and traditional pest-control methods replace chemicals.

These practices are shared with local farmers through training, demonstration gardens and school field trips. The farm employs more than 50 staff, many of them women and youth.

Recognition, endorsements

Kaynela Farms’ efforts have not gone unnoticed. At the December 2024 Food Carnival, the presidential adviser on tourism, Lilly Ajarova, hailed it as “a model of innovation and sustainability,” aligned with global trends. Cultural leaders, too, have given the farm a thumbs-up.

Hellen Namutamba, the Busoga kingdom tourism minister, called Kayesu “a tourism architect,” praising her ability to link Kayunga with the nearby destinations like Jinja city.

Aisha Nabwanika, the founder of Buganda’s Ewaffe Cultural Village centre, said: “Kayesu is a master at blending tradition with innovation.”

Kayesu: visionary farmer

What makes Kayesu exceptional is her ability to turn challenges into opportunities.

In an industry dominated by gorilla trekking, game drives and mountain climbing, she is carving a niche by proving that farms, food and folklore are magnetic.

Her model – authentic, sustainable and community-first – offers a blueprint for future tourism entrepreneurs and farmers.

Kayesu is nurturing Uganda’s next generation of farmers and service providers.

“We are preserving our past while planting seeds for the future generation. Given the power of social media, we risk losing our identity as people adapt foreign lifestyles and preference,” Kayesu says.

Building agro-tourism farm

A thriving agro-tourism farm blends farming with hospitality, Kayesu says.

It requires passion for agriculture, creativity in storytelling and a clean, welcoming environment.

Visitors expect more than crops – they want immersive experiences — milking cows, harvesting vegetables, or learning how traditional meals are prepared.

Diversifying with farm-to-table meals, cultural performances and crafts adds value, while safety, accessibility and good signage make the farm visitor-friendly.

Marketing through social media and partnerships with tour operators ensures steady traffic.

Above all, authenticity, consistency and warm hospitality turn a simple farm into a destination that guests recommend and return to.

Other agro-tourism destinations in Uganda

ELGON (EAST): Arabica coffee farms and organic agriculture against a dramatic mountain backdrop.

KAMPALA AND THE SURROUNDING AREAS: Urban farms and beekeeping hubs in Luwero and Mukono district, close to the city.

FORT PORTAL (WEST): Tea plantations, dairy farms, and organic vegetable gardens framed by the Rwenzoris.

LAKE BUNYONYI (SOUTHWEST): Terraced farms blend with eco-tourism, canoe rides, and birdwatching.

RWENZORI SUB-REGION: Coffee tours and community-led projects in the “Mountains of the Moon”.

KIBAALE DISTRICT: Agroforestry and organic farming, combined with biodiversity conservation.

MBARARA (ANKOLE SUB-REGION): Home of the iconic long-horned Ankole cattle, dairy tours, and herding traditions.