COOKING IN EAST AFRICA
TRADITIONAL COOKING METHOD USING A JIKO (EA CHARCOAL STOVE)
The photo represents the traditional way of 'BAKING' known as 'KUOKA KWA MAKAA/MKAA'.
Food is usually cooked using a jiko which is a form of (charcoal) brazier. They are available in different size (big - kubwa, medium- wastani or small- dogo). The mode of fuel would be charcoal (makaa/mkaa) or dry sticks (vijiti vikavu), dried dung (mavi makavu) etc which is readily available and usually comparatively cheaper compared to gas/electricity for many East African households (especially in the rural areas).
The process of pilling the charcoal on the lid is known as 'KUPAMBIZIA MOTO'
The food can be 'baked' by putting a tight fitting lid on top of a 'sufuria (pan where the food would be in) and then some charcoal put on top of the lid thus creating heat on top and bottom of the pan.
Many traditional foods are cooked in this way which include rice bread (e.g mkate wa sinia, mkate wa mayai, banzi etc)