This transcription has been completed. Contact us with corrections.
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 +