River reed salt

River reed salt

Place of origin	Kenya
Region or state	Nabuyole
Invented	17th century
Main ingredients	Muchua reed
Similar dishes	Culinary ash

River reed salt is a type of salt produced in Kenya from river reeds called muchua that grow along the Nzoia River. 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.

The only place the salt is traditionally made is the village of Nabuyole in Webuye Constituency of Bungoma County. To produce the salt, muchua 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.

External links

• "Why River Reed Salt Is So Expensive | So Expensive". 2 April 2022 – via www.youtube.com.
• "Brothers make reed salt with more flavour".
• "How Kenya's Award-Winning Salt that Costs Ksh11K a Kg is Processed". 3 April 2022.