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
How to make kamakhobolio – groundnut shell- munyu musherekha. This type of munyu imparts in meat, poultry and fish dishes an unmistakable rich taste and aroma similar to that of smoked or barbecued foods. Kamakhobolio or kamola in Bukusu language simply means groundnut shell. Groundnut munyu is best for preparing meat, poultry and fish as … Read more
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
How to make kamasikhisikhi, a Luhya traditional simsim butter that has many uses when cooking food the Luhya way. Remember, poor quality ingredients results in an inferior outcome. This is to say making good Luhya food is all about the cook’s diligence. They have to maintain fidelity to process and purity in method when preparing … Read more
Simsim is this delicate plant that takes a lot of patience, attention and care from farm to fork. Join us as we learn how to harvest simsim the proper way… Er, at least to the high standards of my demanding mother. But first, a story. For a long time I never understood why mum bothered … Read more
After harvesting simsim from its pods and cleaning it, store it safe in a cool dry place. On the day you want to roast simsim, take a portion of simsim and…… follow this guide. All those delicious traditional Luhya simsim dishes and treats begin with one ingredient: you need cooked simsim; then you work it … Read more
What is munyu mushelekha? Also known as munyu musherekha or simply munyu is a special seasoning that’s at the heart of Luhya food. In this post you’ll learn all there is to munyu musherekha. To spice things up, we also offer a treat of in house recipes that use munyu musherekha for you to try … Read more
