The Mbeere people have a rich culinary heritage rooted in their traditional practices of hunting, gathering, and farming. Historically, men were responsible for hunting and herding, while women collected vegetables and fruits from the forests. Subsistence farming played a crucial role in their livelihoods, with crops like millet, sorghum, finger millet, and cowpeas being cultivated. Additionally, beekeeping was a skill practiced by men in the community.
Millet, being the main crop, held significant importance in Mbeere cuisine. It served as a staple food and was ground into flour using a grinding stone. This millet flour was then used to make various meals. Traditional ugali, a popular dish, involved mixing the millet flour with water and traditional vegetables known as “nyenyi,” which were obtained from cowpea leaves or indigenous vegetables that grew naturally in the bush. The mixture was cooked using a clay pot.
- Traditional ugali– The millet flour was used to cook ugali. The ugali was prepared by mixing the flour with water and traditional vegetables known as “nyenyi” which were obtained from cowpea leaves or indigenous vegetables which grew naturally in the bush. The mixture was cooked using a clay pot.
- Traditional porridge– Millet flour was also used to make porridge known as “ucuru wa mukio”. The flour was mixed with water and then ground to obtain soft flour known as kimere. The soft flour would be mixed with water to obtain a porridge mixture which was kept in a cooking pot and later cooked. After boiling, the cooked porridge is stored in a gourd (kinya) to ferment. It was taken after cooking or while cold. The porridge was traditionally prepared as a meal and also during traditional ceremonies such as childbirth, bride wealth payments, and other special occasions. It was prepared by women and consumed together by all people.
- Traditional soft flour(kimere)- It was prepared by grinding a mixture of millet flour and water to obtain soft flour called (kimere). Kimere was consumed in its raw form.
Sorghum:
Another important grain, was used to make porridge and traditional ugali. Like millet, it was ground into flour and incorporated into various recipes.
Finger millet:
Known for its nutritional value, was primarily used to make porridge. It was also ground into flour for use in Mbeere cuisine.
Cowpeas:
Cowpeas played a versatile role in Mbeere food culture. Both the seeds and leaves were utilized. The seeds would be boiled and mixed with cowpea leaves to obtain a dish called “mukimo.” In addition to cowpea leaves, indigenous vegetables gathered from the forest, such as “ndambangaa” and “Makengeta,” were also used. They were collected during and after the rainy season.
Traditional fruits:
Fruits were gathered from the bush by women and children to supplement the diet. Some of the traditional fruits included:
- Black fruits (mburu) are obtained from Vitex doniana tree.
- “Ngawa” obtained from Carisa edulis tree.
- “Njigara” obtained from Ovaria scheffleri tree.
Traditional vegetables:
They were also gathered by women from the bush. Apart from cowpea leaves, there were also other leaves such as “ndambangaa’’ and “Makengeta’’, obtained from the bush.
Cooking oil:
Cooking oil was obtained from fermented milk. The milk would be shaken, and the top layer, which contained oil, was collected. This oily layer served as cooking oil and was added to the food.
Bee-keeping:
Beehives were placed in the forests and would attract bees. The attracted bees would then make honey inside the beehive. The honey was collected by men at night. They used a container known as “kithembe’’ to collect the honey. Honey was useful in the following ways;
- It was used for consumption.
- It was used to make traditional beer.
- It was used to pay bride wealth.
Traditional kitchen items:
Calabash– half calabash gourd had various uses. It was used as a plate or cup.
Gourd– it was used to store traditional porridge (ucuru wa mukio).
Clay pot– it was used for cooking.
Traditional woven tray (gitararu) – it was used to weave grains.
Grain silo (mururu) – used for grain storage.
Honey container (kithembe) – it was used during honey harvesting. Honey was kept in the container after harvesting.
Preserving Mbeere traditional food is not just about culinary heritage; it is about honoring their cultural identity, passing down ancestral knowledge, and fostering a sense of community pride. By embracing their traditional practices, the Mbeere people continue to celebrate their rich cultural diversity and ensure the legacy of their culinary heritage lives on for future generations to cherish.