Preparation:

Our old mothers did not have what we now call bi-carbonate, but had ash which was prepared by burning the remains of bean plants. This was kept in a pot to avoid burning now and then as the plants after harvesting leaves the Shamba for another season. This Atipa was mixed with (poth) to make it became more slippery and softer that even a toothless person could enjoy it with Ugali as you’ll not struggle to chew. It can be mixed with alot-boo to serve the same.( cow-peace)

Take atipa, wash with clean water, light the fire, using firewood on a 3 stone.  Take ash or thudho as it is called. Using cowrie-shell, scoop 2* to mix with water.Give it time to settle down. Checkon it after 5min. You will find after it has purified. Sieve the mixture of about 2cups, pour in the pot and wait for it to boil, put your atipa and wait for it to cook as you keep on stirring.  Wait for about 15min and it will be ready.
Atipa was not to be fried, instead they were to use cow milk to make it more softer and tastier. The salt they were using was called kadosero and was found at the lake.

Usage:

It is very good for somebody with constipation.
Pregnant mothers whose apetite is low.
A sick person who cannot eat well

That is the preparation of Sweet atipa.

By Mary Nyateng’
NMK Database Section

NAMING OF THE CHILD (Miyo Nyathi Nying)
This was done a few days after birth, by the parents of the child. Luos were naming their children after their dead relatives, the time and the season the child was born, and if a mother conceived without seeing her periods. Children born at a certain time were named after that time, i.e. Otieno/Atieno, these are children born at night, Okoth/Akoth born during rainy season, Okumu/Akumu born without the mother seeing her periods. Naming children after the dead relatives has now stopped, but they still name them after the seasons, time of birth and the living relatives.

VISITATION (Neno Nyathi)
According to Luo culture when a baby is born in a family, the relatives and friends must pay a special visit. In the olden days, many rituals were also performed during this visitation. The first visitation was done by the lady’s young sisters to represent their mother. The sisters were sent with cooked food and food which was not cooked. The cooked food included Meat (Sun dried) ,Ugali made from Millet flour, Indigenous Vegetables i.e. African Nightshades (Osuga), Spiderplant (Dek), Crotalaria (Mitoo). The cooked food was eaten cold and served in a small basket called (Adita). After this, one sister was usually left behind to help the sister until she was strong.

VISITATION BY FRIENDS AND OTHER LADIES FROM THE VILLAGE (Ting’o Nyathi)
The visitation by friends and other ladies from the village was always arranged in advance before the day of visiting. The day of visitation, each lady was suppose to carry Millet flour, sorghum flour, dry Meat, dry Fish,  indigenous vegetables, fire wood and Beads for both mother and child. The Beads (Tigo) were tied around the mother’s neck for blessings and also tied around the child’s wrist for protection from the witches. The visiting was playing a big roll in bringing different families together, also bringing ladies together, what the modern people call CHAMA. TUNAJIVUNIA ELIMU

Story Contributed by Monica Ondiek