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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #4 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Bill Aldacushion/ Deb Ramsey - Moor MEMORY CARD NUMBER - TASCAM: #7 FILE NAME: FLAVOR_ollo.wav MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Lorna Abungu DATE/TIME: 7/3/14 3L45 pm PROGRAM: Keny Mambo Poa STAGE: Flavors of Kenya GROUP NAME: West Kenya Vegetable REGION/STYLE: West Kenya Sukuma Wiki (Kalo) & Upland Staple Ugali [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Emily Oduor | LZAD CH&F ASSISTANT} CATERINO company in Nairobi | | ALICE ODOUR | | Sukuma Wiki: Kale, and upland staple, ugali CONTENTS/NOTES (continue on back):.... 1. "Born at midnight="Odour" name (They are not related) 2. People given names after time of day they were born 3.weeds in lake victoria causing pollution, must go far 5. in to get fish. Ougali s the commonstarch food. 6. "Sockoma" means to push. It is very cheap to geet in the city 7. The collards are chopped across in strips. Women cut greens in their hands. 8. Traditionally, men aren't allowed in the kitchen. 9. Men have no right to be in the area where women work. 10. Men like to grill meat. 11. Foods and meats are served very fresh. 12. Ougala is made from 13. Cassava, millet, and flour are used for different ougala. 14. Ougala is made in a big pot, eaten communally.