| River reed salt | |
| Country: | Kenya |
| Creators: | --> |
| Year: | 17th century |
| Serving Size: | 100 g |
| Similar Dish: | Culinary ash |
| No Recipes: | true |
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]
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 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.