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5 foods you should try in Kendu Bay

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fish and ugali
Photo/Pauline Nyumu

What to eat in Kendu Bay Town

My wanderlust recently led me to Kendu Bay town, which is nestled in the vibrant Homabay county. While there, I got an opportunity to engage the genteel locals who helped me unearth the hidden gem of the Luo tradition – their dishes. 

If you enjoy cooking or devouring traditional Kenyan dishes, read on as this article sheds light on the diverse Luo dishes you can try while visiting Kendu Bay:

Nyoyo (Githeri) 

While in Kendu Bay, I dug into a delicious dish of Nyoyo which is made-up of softened maize and beans. I was struck by the special energy potatoes added to my plate.

Githeri meal in Luo Nyanza
Source: cookpad.com

In rural Luo homes, you’ll most probably be served this nutritious food which is considered easy to prepare as it doesn’t require any special seasoning.

A tomato and onion will get the wheels rolling for you.

However, you can add anything you want such as celery, dhania, garlic, carrots, and slices of a ripe avocado.

Obambla 

Ombambla is a traditional dried fish delicacy that is considered heavenly within Luo homesteads. It’s mostly prepared by drying tilapia or nile perch in the sun so as to wedge in the heavenly flavor.

If you would slide over to any fish eatery in Kendu Bay, I’d advise you to order a plate of Obambla and you won’t regret it. 

fish and ugali
Photo/Pauline Nyumu

Being a casual foodie, I remember getting away from the crowds and hearing myself think as I gobbled on a wholesome Obambla served with ugali.

However, Obambla comes with a pungent smell which can be a pain in the ass for some.

 

 

Nyuka (Fermented porridge) 

Fermented porridge has for many years been linked to the old folks in Luo communities. However, this has changed. 

I spent a week enjoying the grandeur of Kendu Bay Town. Every day before I’d leave for the pristine gardens, I would dangle my feet in satisfaction as I slurped on a mug of fermented porridge. Rural Luo homes offer Nyuka made from the flour of corn, sorghum, or millet and in most cases serve it with sweet potatoes.

If the day-to-day pressure becomes insurmountable, how about you ease up with a mug of nyuka.

Read Also: Why is my Omena bitter?

Aliya (Sun-Dried Beef) 

This is one of the best culinary delights of the Luo community. The dried beef stew, or rather Aliyah is a delicacy well worth a try.

Decades ago, when refrigerators had not yet graced the rural landscape, I was told that Aliyah was one of the ways Luos preserved meat.

When a cow was slaughtered, huge chunks would be dried in the sun for at least three days after which it would be deemed ready for later consumption. 

To prepare this culinary delight, you’ll need to chop your beef into big chunks. You will also need Onions, tomatoes, cooking oil, Spices to pack in the flavor, Bean shell ashes, salt, and water.

Dek, Apoth, and Osuga 

These dietary staples are hands down the spine of the Luo culinary charm. They are common vegetables in Nyanza, partly because they are easy to grow and harvest. 

To really get a feel of these vegetables, you’ll need to devour them with a hot ugali (stiffened porridge). These vegetables are chocked full of history as they’ve been the preferred dish among Luos for centuries. 

After enjoying Luo traditional dishes, I found myself exchanging smiles with locals who gave me more reasons to travel to Rural Nyanza.