Growing up in an African and specifically Luhya homestead, one delicacy that defined my childhood was mushrooms, which in our language we call ovovwa.
I loved it more than I cherished tsiswa, or termites. These fungi were a staple in my family’s diet and brought a unique flavor and texture to many of our meals.
As a child, I remember going on mushroom hunts with my family and friends. We would venture deep into the forest, armed with baskets and knives, in search of the perfect mushroom. It was always a thrilling experience to find a cluster of mushrooms growing in the wild, and we would carefully pick them and bring them back home to cook.
In Africa, mushrooms come in many different varieties, and each has its own unique taste and texture. Some are meaty and flavorful, while others are delicate and mild. The common variety was the reddish type that would easily be spotted and could even grow in the shamba.
Our family enjoyed experimenting with different types of mushrooms, using them in a variety of dishes such as stews and soups served with the signature food, ugali.
One of my favorite mushroom dishes was a creamy mushroom soup served with ugali that my mother used to make. She would sauté onions and garlic in butter, then add the chopped mushrooms and cook them until they were tender. Next, she would add milk and cream to make a rich and velvety soup.
The aroma of the mushrooms cooking was enough to make my mouth water, and the taste was even better.
During my study at campus, I came to learn of another way to prepare mushrooms to make an omelet. I would buy fresh eggs from the shop, whisk them together with chopped mushrooms and onions, and cook them up in a skillet.
The result was a savory and satisfying meal that we could enjoy any time of the day.
I’ve grown up knowing mushrooms also have many health benefits. They are low in calories and high in fiber, and they contain important nutrients such as vitamin D and selenium. In Africa, where access to fresh produce can be limited, mushrooms provide an important source of nutrition.
The unique fungi brought a unique flavor and texture to many of our meals, and they provided an important source of nutrition. Whether we were foraging in the forest or cooking up a meal at home, mushrooms were always a beloved and essential ingredient.
Sam Oduor is the founder and one of the editors at WKT. With a strong background in Communication and Journalism, Sam is an experienced digital media expert currently building a team of young professionals dedicated to telling the story of our community in a unique, authentic way.
