River reed salt is a type of salt produced in Kenya from river reeds called muchua[1] that grow along the Nzoia River.[2]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.[3]
| Place of origin | Kenya |
|---|---|
| Invented | 17th century |
| Similar dishes | Culinary ash |
The only place the salt is traditionally made is the village of Nabuyole in Webuye Constituency of Bungoma County.[3] To produce the salt, muchua[what language is this?] 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.[2]