Since many African cultures save for a few embraced western civilization, many have since abandoned their traditional ways of living for the European culture, which is considered 'superior'.
The Kikuyus of Central Kenya are among the communities which have abandoned some of their traditional practices.
For instance, traditional foods such as fermented porridge have since been left for the old folks.
But unknown to many, fermented porridge was a 'jewel' in the Gikuyu feeding culture.
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Gikuyu Centre for Cultural Studies (GCCS) says that the traditional Kikuyus had two types of fermented porridge; 'gĩthambio' and 'mũkiyo' where both were made from the same ingredients that include, millet, sorghum or other varieties of grain.
The difference between the two came in the preparation process of each and how they were served.
While 'githambio' was fermented first, cooked and later drank hot, 'mũkiyo' was cooked first left to ferment and drunk cold.
'Gĩthambio' which many members of Gikuyu society are today used to was, however, considered inferior to the 'ũcũrũ wa mukiyo', according to GCCS.
"Because 'gĩthambio' is cooked to boil after fermentation, most of the active microbiota is killed but in 'mũkiyo', the microbiota is fully active and thriving even as one drinks and transfers all this fermentation into the gut," GCCS documents.
It adds: "Gĩthambio' was usually drunk only during breakfast while 'mukio' was drunk at any time of the day. Most people carried a gourd of 'mukio' as a thirst quencher while travelling and also while working in the fields."
Both types of the fermented porridge were, however, not given to suckling babies till after they were one year old where they would be introduced to 'githambio'.
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