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June 25-29; July 2-6, 2014 
LOG SHEET #1
SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: The Most Wonderful & Terrific Paul Motsuk & Linn Bunch
MEMORY CARD NUMBER - TASCAM: CFCH50 
FILE NAME: 74
MEMORY CARD NUMBER - ZOOM H2: NA
FILE NAME: N/A
PRESENTER: Diana horna Abungu N'Diaye
[STRIKETHROUGH] Parker
DATE / TIME: 6/26/14 21:00 ams
PROGRAM: Kenya Cooking
STAGE: Kenya Kitchen - Flavors of Kenya
GROUP NAME: Swahili Curry (Chicken Stew+Rice)every day dish, served for lunch-same dish can be made with fish

[[2 columns]]
| PERFORMER(S) | INSTRUMENT / OCCUPATION |
| Fatma Ali Busaidy | - cook (National Museum of Kenya)|
| Amina Harith Swaleh | - cook (National Museum of Kenya)|
| Kathryn Coney | - cook (local) |

CONTENTS/NOTES (continue on back):
1) introduce chefs
A) Fatma - from a small town; main staple is rice use coconut & bananas
B) Amina - Also uses coconut & rice
2) Traditionally cooked over open community fire until married & then wides cook in their homes
Young girls learned cooking from age of 7 until they are married (?) the age of 10 or 11.
3)Primary ingredient is fresh scraped coconut; here they are using coconut milk
4) They normally prepare foods with basmati rice.
Recipe [Star] 5) Rinse rice, soak for 15 minutes, & then boil with water, coconut milk, & salt

Transcription Notes:
& not +