Traditional mortar and pestle dehulling is one of Kenya's oldest food processing technologies, used to remove the outer covering of grains before cooking or milling.
Mursik is the iconic smoked fermented milk of the Kalenjin community of Kenya, celebrated for its distinctive smoky aroma, grey appearance, and rich cultural heritage.
Food Identity Card Attribute Details Local Name Muratina Alternative Names Sometimes referred to simply as traditional Kikuyu beer (although this…
Food Identity Card Attribute Details Local Name Kinaa Food Category Traditional fermented cereal and milk delicacy Community Kamba (Akamba) Region…
Technology Identity Card Attribute Details Technology Name Traditional Fermentation Technology Technology Type Indigenous biological food processing and preservation technology Estimated…
Food Identity Card Attribute Details Local Name Ikii (pronounced Ikie) Food Category Traditional fermented cereal cake Community Kamba Region Machakos,…
Food Identity Card Attribute Details Local Name Ukii (Usuu wa Kukia) Alternative Name Stone-ground fermented millet porridge Food Category Traditional…
Technology Identity Card Attribute Details Technology Name Kukia (Kamba) / Gukia (Meru) Technology Type Indigenous wet stone-grinding technology Communities Kamba,…
Food Identity Attribute Details Local Name Kaluvu Food Category Traditional fermented alcoholic beverage Community(ies) Kamba Region Kitui, Machakos, Makueni and…
Food Identity Card Attribute Details Local Name Muthokoi Alternative Names Dehulled Maize; Shelled Maize Food Category Traditional cereal food Community(ies)…