Abanyala ba Kakamega

Abanyala ba Kakamega had a variety of indegenous cooked food. The following are some of the key names of the meals. Amakira - Amabeere- milk. There were other milk products such as amasalule (fat), amabere amayu, amabeere amawiwu, embuu, omutokha, eonda etc Amachemwa- bananas. There were different types of bananas: echemwa lya engocha (cooked), echemwa lya esilimi (brew making), echemwa lya omunchinchi or switi, echemwa lya panianiamba (panana), echemwa esumwe, echemwa lya bokoya and echemwa lya nalandwe. We have the following banana meals: amachemwa amasamba (roasted bananas), amachemwa amasinde (unpeeled and boiled bananas), amachemwa amatekhe (peeled and boiled bananas) and amachemwa amalabire (ripe bananas)  Amachemwa ka esinyala Amachuku (eseebe) - air potatoes or Discorea minutiflora. They were roasted and then boiled. Most people considered them as the poor man's food since they were readily available. Amachuku Amaengere- succotash. A mixture of beans and maize...

Hamisi Okwako Tabasi Ndombi wa Namusia passed away in early 1940, leaving behind a mixed legacy. The Abanyala’s history is deeply intertwined with migration and assimilation. Under the leadership of Munyala Mukhe, the Abanyala began their journey, settling in various regions and forming alliances with other communities. Munyala, a giant of a man with large eyes, was a great seer and warrior who led his people through difficult times. His death in battle marked a turning point, as the Abanyala vowed never to allow their leader to go to war again. Subsequent leaders, such as Buongo wa Namuyemba, Munyala wa Nabakholo and Munyala wa Namakangala, guided the community through periods of unity and division. The Abanyala eventually settled in Navakholo, a land named in honor of Mukhamba’s mother, Nabakholo. It was here that they established their identity as Abanyala ba Mukhamba. The migration of the Abanyala was not without conflict. They faced attacks from the Tesos and other neighboring com...