\ East African Food & Culinary Intelligence Recipes, food security data, and the Food Systems Index — covering Kenyan cuisine, Luyia food traditions, and agriculture across the Great Lakes. Food Systems Index — Updated several times a week Methodology Latest in food & agriculture Mulembe Food covers East African food as a way of tracking … Read more
Last updated: April 2026 Who we are Mulembe Nation (mulembenation.co.ke) is published by Lwandaz Tales Media, based in Nairobi, Kenya. We are the data controller for personal data collected through this website and its subsites. Contact for all privacy matters: privacy@mulembenation.co.ke What data we collect Data you give us Contact forms: name, email address, and … Read more
East Africa’s Food Intelligence. From the Farm to the Table to the Market. Mulembe Food covers the culinary heritage, food security, and agricultural landscape of East Africa. We publish recipes, food culture, and original reporting on the systems that feed the region: smallholder agriculture, supply chains, food security policy, and the street food economies of … Read more
In Luhya cuisine, animal fat tallow (isiachi in Isukha dialect of Luhya) was used to cook delicacies such as traditional vegetables — lisebebe cooked with inderema, lisebebe cooked with miroo, lisutsa, lisutsa with libokoyi or tsimboka; and wild mushrooms (bwoba). Unlike other recipes that you may come across, the traditional animal fat tallow (isiachi) of … Read more
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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 … Read more
Among the Luhya the Maragoli – the tea growing tribe – are known to not only to love the brew so dearly so, but as expected, are naturally connoisseurs of Western Kenya tea. A typical Mulogoli tribesman knows his tea, and knows it well. Thus there’s a corner of Maragoli language dedicated to all things … 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
The one danger when making traditional Greek yoghurt at home is a leaking gourd. A leaky gourd not only means avoidable loss of liquid pearl – deliciously sour traditional Greek gourd or Maziwa Mala as we Kenyans love to call it – but also leads to poor quality product. Thankfully, this one trick for a … Read more
In Maragoli language, bananas (the fruit or food) is known as ligomia. Magomia is what we call the banana plantation itself. In our culture, a seasoned eye can look at the stem, leaves or poise of magomia and come to a conclusion to which ligomia it will bear. Ligomia can be: mulalu (good only for … Read more
