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JUNE 25-29; JULY 2-6, 2014 LOG SHEET# 2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Anna Goodman/Linn Bunch MEMORY CARD NUMBER - TASCAM: CFCH50 FILE NAME: Flavor_0089.wav MEMORY CARD NUMBER - ZOOM H2: NA FILE NAME: NA PRESENTER: [[strikethrough]] Edgar Ali Basaidy [[/strikethrough]] Phyllis Ressler DATE/TIME: Saturday 6/28/14 1:15pm PROGRAM: Swahili Kitchen/Cuisine STAGE: Flavors of Kenya GROUP NAME: REGION/STYLE: Lamu Coastal Region (Island) - Coconut Curry & Eggbread [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Fatana Ali Busuidy | | CONTENTS/NOTES (continue on back): 1. Coconut Curry & Eggbread w/ rice 2. from Lamu island grows coconut (staplefood) which they mix with many other foods, often including rice; no motor vehicles; known for spice trade -black pepper cinnamon cumin clover seeds 3. tamarind juice is also popular & lime 4. use fermented coconut juice to make bread as traditionally did not have yeast. 5. Kanga cloth is used constantly for anything from aprons to baby holders 6. Coconut squeezer 7. Farmers & fishers divide catch/harvest into 3 lots: 1 for family, 1 for the poor, & 1 to sell 8. kitchen is located on the rooftop - all cooking & eating is done there; man will shop & bring wood/water, but not cook 9. special: 95% of people on Lamu are Muslim - Funeral: a few hours after death, ceremonies start - Egg bread: weddings & special vistors - Samati: fish - eyagi: egg - Sucari: sugar - nazich: coconut 10. Rathas: broom made from palm trees used to mix ingredients/beat eggs 11. learned to cook from her grandma: hated cooking over smoke 12. traditionally get married young; changing