We travel to northeast Kenya to explore the Borana traditions. Camel meat and camel milk are the Borana community's traditional foods and get to learn how they are prepared.
We explore the Embu community to learn how they prepare their traditional food like Mukinde ( Terere, maize flour, and black beans)and Ruro ( soup made out of arrowroot leaves).
Nyeni (maize, beans, vegetables, bananas)Uji, Nguja Matu (sorghum, flour or maize flour) are the Meru traditional foods and we find out how they are prepared.
We interact with the Njemps community, also known as the Illichumas, to learn how they prepare milk, blood, charcoal treated milk, and milk mixed with blood.
We get to interact with the Samburu community of Maralal and learn how they slaughter sheep traditionally and how it is prepared (boiled/roasted/cooked with blood or some herbs. )