Vegetables For All Project-Uganda Impact Stories
Story One - Rehema Nakamya: How A Market Stall Became A Wellness Classroom
9th/Jan/2026
Story One - Rehema Nakamya: How A Market Stall Became A Wellness Classroom
Every morning, before the sun rises above Wakiso, Rehema Nakamya is already awake. The market is still quiet when she arrives at Wakiso Central Daily Market, but her presence is familiar and reassuring.
With hands shaped by years of honest work, she carefully arranges bundles of leafy green vegetables on her stall. To many, she is simply a vendor. To those who have taken time to listen, Rehema is a storyteller, a guide, and a living reminder that wisdom grows with time. Rehema has spent more than fifteen years in this market.
She remembers when Wakiso was less crowded, when everyone knew each other by name, and when buying vegetables was more about routine than choice. In those days, nakati, dodo, and buga were the most popular greens. They were trusted, affordable, and deeply rooted in local culture. People cooked what they knew, and few questioned its value. But Wakiso did not remain the same. Over the years, the area has transformed. New roads were built, people arrived from different regions and backgrounds, and lifestyles began to shift. With this diversity came new consumer habits. Customers started asking for spinach, lettuce, and other “exotic” greens. Some vendors struggled to adjust, but Rehema paid attention. She understood that change was not a threat, it was an opportunity to learn. Instead of abandoning traditional vegetables, Rehema chose to expand her knowledge. She stocked both local and exotic greens, believing there was space for both.
Through initiatives like Fit Foods, she became more involved in promoting healthy eating. She began taking time to talk to her customers, explaining the benefits of including vegetables in daily meals. She spoke about strength, disease prevention, and the importance of balance in diet. Her words carried weight because they came from experience, not theory. Rehema’s wisdom is also reflected in her deep respect for food. She works with trusted suppliers and, whenever possible, buys directly from gardens. She believes that knowing where food comes from is just as important as selling it.
Each morning, the first thing she does is thoroughly wash the vegetables to remove dirt and pesticide residue. Throughout the day, she regularly dips them in fresh, clean water to keep them fresh and vibrant despite the heat of the market.
“This is how you care for vegetables,” she tells her customers. “And this is how you care for your body.” She gives the same advice to mothers, young professionals, and elderly clients alike—wash your greens well, store them properly, and cook them with care. Many of her customers return not just for the vegetables but for the conversation. They ask questions, seek advice, and sometimes simply listen.
In a fast-moving world, Rehema offers patience. Age has taught her that health is not built overnight. It is shaped by small, daily choices, what we eat, how we prepare it, and how we value our bodies. She has seen trends come and go, but she knows that vegetables remain constant in their importance. Whether traditional or modern, leafy greens are a foundation of good living. As Wakiso continues to grow and evolve, Rehema Nakamya remains firmly rooted. Like the vegetables she sells, she is resilient, nourishing, and essential.
Through her dedication, she uses the wisdom of age to encourage her community to eat better, live healthier, and remember that true progress honors both the past and the future. I am Changing Diets and often people underestimate the influence a market vendor has over what ends up on someone’s plate. I see it every day. Once a customer trusts you, they are willing to let you decide for them, what to buy, how much, and sometimes even how to cook it. In that moment, you are no longer just selling food. You are shaping habits, health, and long-term well-being. I take that responsibility seriously.
As a vendor who believes in healthy eating, I make sure that most of what my customers walk away with are leafy green vegetables. I understand that my produce, my advice, and even my personal behavior inform the direction of their diet. That is why I go beyond selling. I talk to people about why greens matter, how to include them in daily meals, and how small changes can make a big difference over time. I also make healthy choices easier.
