In the unending search for munyu in the city, we did an A/B test, karai vs jiko, to burn dry plant matter into ashes for making munyu. This is what we found. Munyu musherekha/ mukhelekha/ mukereka or simply munyu is a must have when making Luhya food. It is as important as soy sauce in … Read more
How to make munyu musherekha from kamasokoro (maize cobs or corn cobs). Growing up, back in the days when the village gave us everything that we needed thus saving us from today’s reality of hunting in the concrete jungle that are the cities of today, a simple life it was. Fulfilling to say the least. … Read more
My first memory helping out in the kitchen was formed when I was about six. I had raised a storm insisting that I cook by myself a chicken, engoko, that my grandmother had ‘caught for me’. Whenever I ask, I’m reminded that the chicken was to be our Easter Monday supper. Ever since, I have … Read more
Munyu mukhelekha is a must have ingredient in every Luyha kitchen. More often than not, in a traditional Luhya kitechen, you will find an old bowl or broken pot that has has seen better days being used to collect munyu by leeching ashes from certain dry plant matter. Luhya people refer to soup as kumunyu. … Read more
What is munyu kwa lukhaye? In this post we not only provide answers but also offer a short tutorial on how to make munyu kwa lukhaye. We also list dishes that when cooked with munyu kwa lukhaye, are sure to a delight. Across the 18 sub-nations that make up mulembe nation, the word munyu refers … Read more
