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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Bridgette Brunk MEMORY CARD NUMBER - TASCAM: CFCH 50 FILE NAME: Flavor MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Lorna Abungo DATE/TIME: 6/27/15 12:30 PROGRAM: Kenya STAGE: Flavors of Kena GROUP NAME: Swahili Staples REGION/STYLE: Fish Byriani & Swahili Potatoes Prawns PERFORMER(S) Fatma Busaidy Amina Swaleh INSTRUMENT/OCCUPATION from Lamu, community education officer cook CONTENTS/NOTES (continue on back): 1. Introduction 2. Cooking tradition - men's role, typical diet 3. Swahili culture and Lamu 4. Kitchen used to be on the roof, now inside the house 5. Different types of rice 6. Using / harvesting coconut (demonstration) 7. Wearing "kanga" ( alternative to western a prom , multipurpose) 8. " Umbusi" used to grid coconut 9. Extracting coconut milk to make oil, lotion, etc. 10.Description of typical breakfast, lunch, dinner 11. Breakfast - bread with fish or honey ; lunch - coconut rice 12. Different fish + fish dishes 13.Eat fish and cheap beef or goat 14.Have poultry in home 15. Slaughter goat or chicken for guests