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JUNE 25-29; JULY 2-6, 2014
LOG SHEET # 1
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET 
LOGGER/VIDEOGRAPHER: Ilia / Jeff
MEMORY CARD NUMBER-TASCAM: 50
FILE NAME: FLAVOR_0092
MEMORY CARD NUMBER-ZOOM H2:
FILE NAME:
PRESENTER: PHYLISS RISSLER
DATE/TIME: 06/29/14
PROGRAM: Swzhili Cooking Snacks 
STAGE: Flavors of Kenya
GROUP NAME:
REGION/STYLE: Kenya

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Aminz |   |
| Fatma (spelling) > | from town Lamu and of Muslim Background |

CONTENTS/NOTES (continue on back): 
1.
2. Meat and Potato Dumplings/chaps
3. Bhajia
4. Cookers from an Island
5.
6. Bhajia usually eaten as a snack all throughout the day
7.
8. Significance of tea in the culture. Usually consumed three times
a day prepared w/ cardamon, milk and sugar.

Bhajia has Indian origins. First cooking demonstration is the preparation of Bhajia 
Cooker has been preparing food since early childhood. Cooking is