Foods of Kenya

- Season 2

(2019)

We explore the Marakwet community to learn how they prepare Murski, Ugali, and goat traditionally.

We learn how the Swahili people prepare Mchele Wa Machungwa, Lobster, and Tamarind juice.

We explore the Maragori community and learn how they prepare Vuchi Mavorogoli, Rigonya, Mtere, and Mtoo .

We interact with the Taita community and learn how they prepare three types of Kimanga and Marami (sugarcane juice).

We learn how to prepare Papa, Sima, and ground pepper, which are the Giriama community traditional foods.

We explore the Digo community and learn how to prepare Mohombo (Mchele, Pojo, Nazi) Ugali Wa Muhogo, sour greens, and Mudfish?

As we explore the Turkana Community, we will see a goat being roasted with its skin intact.

We explore the Yaaku community to learn how they prepare food like bees, honey, and Goat. This community is almost extinct.

We interact with the Njemps community, also known as the Illichumas, to learn how they prepare milk, blood, charcoal treated milk, and milk mixed with blood.

Mushroom, ghee, fried blood, charcoal treated milk are the traditional foods for the Nandi community, we get to see how all this is prepared.

We are off to the Kipsigis community to explore how they feast on rabbits, pumpkin, and wild fruits.

We explore the Teso community to learn how they prepare Dried meat, peanut sauce, vegetables, local brew, millet, ugali, and termites.

We are in Busia county to visit the Banyala community and learn how they prepare Uji, dried meat and vegetables traditionally.