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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