Changa style ndolekho is not a challenge to pronounce lightly. You better be prepared, you have to know how to strut your stuff on the dance floor. Most importantly, you must be prepared to leave it all there. Whenever, in the ceremony known as khuchukhila, a omusinde form Bayemba clan pours water that he’s fetched … Read more
Four things. One: omusinde. Two: a proud father. Three: kamalwa khuyusia, ancestors’ timely but unwelcome lessons, the elusive nature of trust and kamalwa kakatikhe. This is the story of a boy whose big day, well, let’s just say it burst. The Bukusu people have a number of sayings about beer. Regulars here have already benefited … Read more
In most Western Kenya food markets, dry cereals such as beans and maize are sold in gorogoros. When you buy a gorogoro of anything, it is taken that you have acquired two kilograms of the said commodity. But the importance of ekorokoro goes beyond trade. Gorogoro is life itself! What is gorogoro? Whenever I find … Read more
Among the Luhya the traditional beer, kamalwa, is made from spontaneously fermented maize flour. The fermented flour is sun dried then fried in a pan until it assumes a coarse powder form. When in this state, it is known as kamalwa kamakhalange or simply kamakhalange. Also: Makhalanje, tsimbale, mkarango. My people simply cannot resist kamalwa … Read more
