![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
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