As a child in Budalang’i village, I recall feasting on either sweet potatoes or groundnuts with a cup of sorghum porridge for breakfast.
For fear of being served food last at dinner time, my cousins and I would surround my grandmother in her little grass-thatched kitchen as she prepared local fish (Ebidonge) obtained from River Nzoia, Spider plant vegetables (Erisaka) with Millet Ugali.
