Henry Kisitu: A Man for Bananas

Henry Kisitu started farming bananas when he was three years old, in Uganda (East Africa). Care of bananas was the primary responsibility of his native tribe, he says, bananas being a mainstay of the Ugandan diet. “Kisitu means ‘care of,’ and while some were responsible for care of the mountains, and others care of the water, etc., we were responsible for the bananas,” he explains.

Henry began farming early because his parents had just died, his mother from disease and father from a rebel fighter’s bullet. He moved with his grandmother from their village to Kampala, the capital of Uganda. There, they were still dependent on what they could raise for food. “I was hungry a lot then,” he recalls, but “grandma showed me how to grow bananas, different kinds, and how to use every part of the plant, which was a big part of my native culture. She, Jajja, was an indigenous healer as well as a nurse, and she made wellness juices.”

“Bananas are more than food for me: They are part of my heritage. In Uganda, bananas (matoke) are a staple, and matoke in particular is central to the Baganda people. We steam matoke in banana leaves and mash it into nearly every daily meal. Matoke is served at weddings, funerals, family gatherings—at all important occasions. In the past, banana fibers were used for storing hair and making household items.”

To grow up with other kids, Henry moved from his grandmother’s to live with an aunt and her large family. And he applied himself at school. At age 19, he won a scholarship to the University of St. Thomas in Minneapolis, MN, where he earned a BA in Business and an MA in Change Leadership. “In Minnesota, I was teaching in the St. Paul schools about how to cook bananas, and the different meals you can make out of matoke. I love people,” he says with a smile. He also fell in love with a Minnesota native and got married. Through a university partnership program, Henry and Alexandra started volunteering with Niʻihau School on Kauaʻi, and they both fell in love with Hawaiʻi.

In 2015, Henry and Alexandra relocated from the mainland to Oʻahu, living in the back of Palolo Valley where Henry helped Soo Sun Choe with her Jinto Farm operation. When his grandmother died in 2016, he decided to bring her legacy to Hawaiʻi: “I took my grandmother’s recipes and started making elixirs,” he says, using local ingredients. His Jajja Wellness products sold well, and the family then tried living again in Minnesota--but moved back after two years. Henry is now restarting Jajja Wellness, using the incubator kitchen at Pacific Gateway. “I expect to be producing in October,” he says, “I’ll be selling six kinds of wellness shots” he says, soon to be in stores, made from mostly produce he’s grown.

“I grew up with matoke as the heart of the table, and today I still grow different kinds of bananas for my family in Hawaiʻi. Preparing them takes me back to Uganda and reminds me that bananas are not just for eating; they are a way of life, he explains.”

For the 2025 Banana Festival, Henry made 400 samples of his banana stem wafers to give away, using the recipe that won him first place in the dessert category and second place over all in 2024. His recipe is given below. You’ll need to grow a banana plant first, though: The main ingredient is the inner core of the banana stalk!

Banana Stem Chips

Servings: 8

Ingredients:

• 2 large banana stalks (inner core)
• 2 cups rice flour or chickpea flour
• 2 tsp. turmeric powder
• 2 tsp. chili powder (optional)
• Salt to taste
• Water (as needed for soaking and batter)
• Oil for frying
• 2 Tbs. lemon juice (optional)
• Cilantro for garnish (optional)

Directions:

1. Peel off the tough outer layers of the banana stalks until you reach the tender inner core. Slice the core into thin rounds (about ¼-inch thick). To create flower-like wafers, make small slits around the edge of each round, keeping the center intact.
2. Soak the slices in water; add the lemon juice, if using, to prevent browning.
3. In a large bowl, combine the rice flour, turmeric powder, chili powder (if using), and salt. Gradually add water until you have a smooth, thick batter.
4. Heat oil for deep frying over medium-high heat until hot.
5. Drain the soaked slices and pat them dry. Dip each slice into the batter, ensuring they are fully coated.
6. Fry the slices in batches, two to three minutes per side, or until crispy and golden brown.
7. Remove fried chips with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8. Sprinkle with extra salt or chili powder, and garnish with cilantro.
9. Serve with the sauce of your choice!