River reed salt

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River reed salt
Place of originKenya
Region or stateNabuyole
Invented17th century
Main ingredientsMuchua reed
Similar dishes Culinary ash

River reed salt is a type of salt produced in Kenya from river reeds called muchua [1] that grow along the Nzoia River. [2] It is thought that the origins of this practice date back to the 17th century, when the Bukusu people migrated from the area of the Congo River. [3]

The only place the salt is traditionally made is the village of Nabuyole in Webuye Constituency of Bungoma County. [3] To produce the salt, muchua[ what language is this? ] reeds growing along the river are collected, dried, and then burnt to first obtain the ash. The collected ash is then placed in a vessel with drainage. Water is slowly passed over and collected in a vessel underneath. The solution is filtered and then boiled to obtain the salt crystals which are traditionally packaged in banana leaves. [2]

Notes

  1. ↑ "Nzoia River Reed Salt - Presìdi Slow Food".
  2. 1 2 Morgan, Enxhi Dylgjeri, Clancy. "Here's why Kenya's award-winning indigenous river reed salt is almost 22 times the price of standard sea salt". Business Insider. Archived from the original on 2022-04-03. Retrieved 2022-04-03.{{cite web}}: CS1 maint: multiple names: authors list (link)
  3. 1 2 "Nzoia River Reed Salt - Presìdi Slow Food". Archived from the original on 2022-08-20. Retrieved 2022-04-03.
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