African Food
Discover the diverse and flavorful world of African food with Nyongesa Sande. Explore traditional recipes, culinary traditions, and popular dishes from across the continent, reflecting Africa’s rich cultural heritage and regional diversity.
Exploring the Rich Tradition: Indigenous Luhya Vegetables in Kenya
The Luhya community, one of Kenya's largest ethnic groups, is renowned for its rich culinary heritage, which prominently features a variety of indigenous vegetables....
Traditional Luhya Vegetables and How to Cook Them
Explore the traditional vegetables of the Luhya community in Kenya. Learn about their nutritional benefits and get step-by-step instructions on how to cook them....
Gitogo Kiiru Banana
The banana type known as "Gitogo Kiiru" grows best in loam soils that are rich in nutrients and have good drainage. It prefers climates...
Githigo Maize
Githigo is a customary ecotype of maize grown by the Gikuyu people, who inhabit the central region of Kenya. With bigger white, red, and...
Gathungura (Kabuku)
The wild Lepus microtis savannah hare, also known as gathungura, is somewhat bigger than the domesticated rabbit and has longer ears and rear legs....
Fonntuma (dried, roasted, pounded, and fried product made from beef or goat meat)
The desert area extending from southern Ethiopia to northern Kenya is home to the pastoralist Borana people. They are well knowledgeable about the surrounding...