River reed salt
| Place of origin | Kenya |
|---|---|
| Invented | 17th century |
| Similar dishes | Culinary ash |
 Media: River reed salt |
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River reed salt is a type of salt produced in Kenya from river reeds that grow along the Nzoia River.[1] 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.[2]
The only place the salt is traditionally made is the village of Nabuyole in Webuye Constituency of Bungoma County.[2] 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[1]
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