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JUNE 25-29; JULY 2-6, 2014
LOG SHEET #2

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: Lorna Abungu [[?]]
DATE/TIME: 06/29/14
PROGRAM: Western Kenyan Cooking Beef Pilau
STAGE: Flavors of Kenya
GROUP NAME:
REGION/STYLE: Western Kenya

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Alice | Cook |
| Emily | Cook |

CONTENTS/NOTES (continue on back):
1. Cookers from Western Kenya rural area
2. From Nairobi
3. 
4. Process of preparing Pelau.
5. large Indian population in Kenya. Spice coming from Arabian Peninsula + India.
6. Pilau can be made with chicken, seafood and fish. 
7. Keeping food in clay pot in Rural areas keep food cool. 
8. → Alice and Emily are from Western Kenya. Men barbecue - Men are not allowed near the kitchen.
→ cutting/chopping of vegetable is done without a cutting board. Done on the hand. 
→ Swahili national language - academic language - english