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Smithsonian Folklife Festival
Audio/Video Log Sheet

Logger/Videographer: Mary Aldacushion 

Memory Card Number-TASCAM: CFCH50  FILE NAME:
Memory Card Number-Zoom H2:   FILE NAME:
PRESENTER: Olivia Cadaver/- announcements Lorna Atungo  DATE/TIME: 6/27/14-2:00
PROGRAM:Kenya   STAGE: Flavors of Kenya
GROUP NAME: West Kenyan Cooking
REGION/STYLE: Western Kenya - Luo

PERFORMER(S)        INSTRUMENT/OCCUPATION
[[2 column table]]
0080|Emily Oduor| from Lake Region|
|Alice Oduor | from Nairobi |
|    |The two women own a catering company specializing in traditional food.|

CONTENTS/NOTES (continue on back):
1. Olivia - standard thank yous & acknowledgments
2. Lorna - introduction
3. Emily - explains origin of name, refers to time of day she was born
4. Alice - now lives in Nairobi
5. Emily describes what they will cook
6. Porridge - first food for babies
7. Chapati - influenced by Indian cooking, wheat flour, more special not a everyday food
8. - eaten w/ main meal
  - usually eaten w/ meat
  - can also be eaten at breakfast w/ tea
9. Fish very common - especially a tilapia, Nile peach 
10. Mane on chapati - rolled up [[?]] of dough then let them set for awhile