Natural Roots

For many years now we have been nurturing the knowledge around food and the role of women in the food production process. In this process, many conversations and dialogues have taken place, and so has vast amount of readings and many nights of silent reflections. After all this, we are so delighted to bring the stories and recipes from the indigenous communities in Nepal and more specially from the indigenous women whose knowledge and expertise have continued to remain hidden and unacknowledged.

We are so excited that this precious knowledge is now accessible in a written form for the first time for future generations.

This endeavor has been possible due to the support received from the cultural protection fund from the in partnership with the UK Government Department of Culture, Media and Sports (DMCS).

🌾✨Women in Food Production: Near Mount Kilimanjaro, we had the opportunity to meet some remarkable Kenyan women driving the local food systems - from grain processing to food trading.

We met Gladys, of Luo and Nandi heritage, who runs a shop selling a variety of porridge flours, including wimbi (millet), samaki (dried fish) and mhoga (ground cassava). As part of traditional meals, locals eat it as breakfast or lunch; after mixing the flour in water, sugar or milk is added.

Next, a visit to a mill nearby to see the grain processing. In front of the mill, white corns left to dry from which items such as ugali are prepared. Ugali, a popular Kenyan dish that serves as a base for stews, leafy greens and grilled meats.

A journey to Maasai land at the foot of Mount Kilimanjaro on the border of Kenya. The Maasai are one of the semi-nomadic and pastoral tribes, who continue to live by herding zebu cows and goats. While the Maasai way of life is under pressure in modern Kenya we were able to see the traditional Maasai herding practices around the edges of Amboseli Park. It was wonderful to see the intermingling of wild herds and pastoral herds in this ancient landscape. We were also fortunate to visit the local Maasai market and interact with local women who were selling foraged medicinal herbs. For our meals we had ugali prepared with white corn, served with greens and pastoral meats of the Maasai plains and tubers.

Photo 1: Before heading to the cattle market, a morning feast containing of boiled kasava, sweet potatoes, fried plantain and mandazi (fried bread). Mandazi has its origin traced in the Swahili culture (mixture of Arab and African culture) in the East African coast.
Photo 2: At the local cattle market where Maasai gather once a week for trading
Photo 3 & 4: Meeting women selling different medicinal herbs foraged from the nearby forest
Photo 5: Visiting a local medicine man who introduced us to the many herbs, and produce of the region.
Photo 6: Beautifully dotted design on the wooden mortar and pestle.
Photo 7: We bought some beads made by the Maasai women in the market.
Photo 8: The next day by the Amboseli National Park, with a Maasai woman selling wooden ladles and spoons.
Photo 9: In the coastal city, street food of roasted corn served with chilli and lime salt.

At the end of last month we travelled to Africa for the first time to participate in the Culture Grows symposium at the National Museum of Kenya, at the invitation of the Cultural Protection Fund

For the occasion, we set up an exhibition of our ongoing work, which we had earlier displayed here in Kathmandu. We also brought along a wide array of spices, herbs and grains from the highlands of Nepal, which provided a wonderful opportunity of exchange with the Kenyan visitors about the food heritage in their lands.

During the panel session, we were able to further highlight the importance of preserving the indigenous food heritage of Nepal in these fast-changing times. We also shared the stories of our women’s groups (aama samuha), who still maintain the many precious food traditions of our indigenous communities. Afterwards, we received many responses to our project from the audience, with several warm invitations and queries.

Watch our interactions from the symposium on our stories.

Over the next days, we will be sharing more of our explorations of the food culture in Kenya, especially in indigenous Maasai land.

Photo 1: Setting up the food exhibition
Photo 2: Explaining our project to an interested visitor
Photo 3: Showing the herbs and spices and letting visitors taste the special chutney from the highlands.
Photo 4: Sharing our food series cards with a member of the National Women’s Orchestra of Kenya
Photo 5: Being interviewed by Urban Television, Kenya about our project
Photo 6: Being introduced at the panel session along with other panelists.
Photo 7: Speaking about our project
Photo 8: Showcasing our mothers groups
Photo 9: Sharing about herbs at the museum garden