A little fish belonging to the Haplochromis genus that lives in western Kenya is called banje in Luhya (ebibanje in Kinyore). Its lips are blue when young and it has a characteristic yellowish belly. Many rural populations used to supplement their meals with banje, and young people would frequently turn capturing them into a sport. They discovered how to catch fish using reed traps, which they set in the deepest sections of the nearby streams.
Traditionally, women cooked banje by smoking it over wood fires for a day or two after it was taken from the river, and then skewering it on a stick to make it easier to handle. They were typically served hot, prepared in a saucepan with water, traditional salt munyu mushelekha, and some onion (millet combined with sorghum and cassava). People ate banje, regardless of age.
The existence of banje and other indigenous fish species is threatened by the ongoing erosion of wetlands caused by encroachment and native tree cutting. Forty years ago, rivers, streams, and marshes in western Kenya were home to several indigenous fish species. An further hazard is the concentration of tilapia fish, a kind of fish vital in pond aquaculture.
In order to focus on biodiversity protection, particularly the restoration and management of wetlands, local farmers have teamed with the non-profit organization Bio Gardening Innovations (BIOGI). These initiatives should aid in the repopulation of banje, allowing this historically significant species to continue being a component of the local diet.
