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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