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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