| Place of origin | Kenya |
|---|---|
| Invented | 17th century |
| 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]
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Haggis is a savoury pudding containing sheep's pluck, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
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