Contemporary Luhya mushroom recipe

With its liberal use of everyday ingredients found in your modern kitchen, this contemporary Luhya mushroom recipe is not only easy to execute, but quite a delight.

A common way to cook mushrooms in contemporary times is to incorporate meats like lamb, beef and mutton. Our take on a contemporary mushroom meal doesn’t take this route. It remains true to the ways of our mothers and grandmothers who enjoyed mushrooms not as part of a dish or stew, but on their own. For their own sake.

Having tried out my grandma’s 100 year old simple beef tallow Luhya mushroom recipe; learned how to prepare mushrooms the Luhya way; growth is when we assimilate all the lessons learned and whip up our own special.

The following contemporary Luhya mushroom recipe is just that: a re-imagination of the cooking of my roots. A gift from my grandmother and mother. Like most Luhya meals, this bubwoba stew is best served with millet and sorghum ugali and your pick of Luhya traditional vegetables.

About the contemporary Luhya mushroom recipe

The prep time could be shorter depending on the type of wild mushrooms one uses. Fresh wild mushrooms require less time than dry wild mushrooms. Preparation of wild mushrooms the Luhya way is all about the cleaning and thus the time taken is a factor of:

• the type of mushroom;
• the conditions in which they were picked;
• whether the wild mushrooms will be eaten fresh or dry. 

Enjoy !