Foods of Kenya

- Season 3

(2019)

We learn how the Marachi community of western Kenya prepare Uji, sweet potatoes, blood mixed with milk and vegetables traditionally.

We get to interact with the Samburu community of Maralal and learn how they slaughter sheep traditionally and how it is prepared (boiled/roasted/cooked with blood or some herbs. )

We learn how the Pokot people traditionally made sour milk, honey, and how to also burn a goat with its skin.

We explore the Turkana community to learn how they traditionally prepare Lokal, Nangarria, and Kokine

We interact with the Taveta community and learn how they prepare Kibulu, Ibada, and chicken traditionally.

We explore the Karamojong communities to learn how they prepare their traditional foods like raw blood, Atap, wild milk, and blood mixed with milk.

We learn how the Bukusu people prepare Kienyeji chicken, Chiswa, Busuma, and Vuova.