In Shona language of South Africa, munyu is salt. Among the Luhya of western Kenya, munyu or munyu musherekha is a traditional lye/salt made from burning and then leeching the ash of certain dry plant matter. Likhubi in Luhya (scientific name Vigna unguiculataa; common name cowpea in English and kunde in Swahili) is a traditional […]
The perfect kunde with munyu musherekha and simsim butter or cream recipe Read More »
In this recipe of a medley of Luhya traditional vegetables, you’ll see: Lisebebe (pumpkin leaves -Cucurbita sp.), inderema (Indian spinach – Basella alba), miroo (sunnhemp – Crotalaria brevidens), mrenda (jute plant – Corchorus olitorius), tsimboga or tsimboka or livogoi (Amaranthus species). Watch Video
Mchanganyiko maalum – Grandma’s recipe of a medley of Luhya traditional vegetables Read More »
Lifwafwa/sikayangaya/linyoronyoro/linyolonyolo is an ever green plant that is today considered more of a weed than an easy to vegetable that our grandfathers loved to hate. It grows in fertile soils and spreads fast when the land is tilled. I remember growing up mum would insist that when tilling land, to be particular with lifwafwa. She
Jute mallow is a much loved traditional vegetable that is known by various names among the Luhya: mrenda, murere, mtere, likhu. Known for its unusual appearance and texture, the Luhya of Kenya value this vegetable beyond its taste by attaching cultural meaning that elevates mrenda from a humble vegetable to be the queen among its
Meet mrenda/ mtere/ murere: the queen of Luhya traditional vegetables Read More »
Makhalaba (Isukha) or magaraba (Lulogooli) is a Luhya traditional vegetable that is the leaves of the bean plant. The Bukusu call it likanda. It is a vegetable shrouded in taboos and sayings, making it a reluctant choice for a meal. Makhalaba is one of those meals that you prepare and cook only when it’s a
That vegetables are rich in important micro nutrients vitamins A, B, and C, and minerals iron, zinc and calcium is well known. Further, veggies contribution to fiber, carbohydrates and proteins in our diets is proven in science. What today is not well known is the importance of indigenous foods in achieving health. This article introduces
We use whole milk, onions and a combination of Luhya traditional vegetables to take the sting off the known bitterness of miroo (mitoo) for a tasty meal. Maybe we should start referring Luhya traditional vegetables by their scientific or common names. Then maybe, they’d get the respect they deserve. Just for a moment imagine the
First, accept our apologies. We took too long with this seveve / lisebebe recipe after teaching you how to properly prepare seveve and keep them fresh for longer, the traditional luhya way. Not to worry though we make up for lost time by sharing this delicious easy seveve recipe. But before we get going, a
Easy seveve recipe: Cook the delicious traditional Luhya delicacy in no time Read More »
