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JUNE 25-26; JULY 2-6, 2014 LOG SHEET # 1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO L0G SHEET LOGGER/VIDEOGRAPHER: Joseph Saliunas/Anne Washington MEMORY CARD NUMBER-TASCAM: 50 FILE NAME: CFCH50 MEMORY CARD NUMBER-ZOOM H2: FILE NAME: PRESENTER: Lorna Abungu DATE/TIME: Wed Jul2 12:00-12:40 PROGRAM: Kenya STAGE: Flavors of Kenya GROUP NAME: REGION/STYLE: Grilled Meats; Lake Region of Western Kenya [[2 columned table]] | PERFORMER(S) | INSTRUMENT / OCCUPATION | | --- | --- | | Emily Oduor | Lake Region Chef | | Alice Oduor | Western Kenya Chef | | (not sisters) | | | (not related) | | CONTENTS/NOTES (continue on back): 1. Introduction. Names based on when you are born [[strikethrough]] at midnight [[/strikethrough]] time of day 2. Oduor means born at midnight 3. YAMA CHOMA [[strikethrough]] TERRA [[/strikethrough]] meat which is roasted in swahili 4. with salad, chopped tomatoes, onions coriander 5. Meats used for Yama Choma (Goat Meat is popular) 6. Culture of grilling (done by men, similar to BBQ) 7. Made in all of Kenya 8. in Kenya, meat is generally prefered to be well done how onions are prepared in different areas in Kenya use of salt in Kenyan cuisine fishes found on Lake Victoria how [[strikethrough]] the food is [[/strikethrough]] Choma is shared/presented