Usenge, Siaya
Smoked Catfish (Mumi)
4.7(58)Limited
Smoked slowly over hardwood until the skin turns copper. It goes into a stew and gives everything around it the smell of a lakeside kitchen.
Origin
Grown in Usenge, Siaya — Smoked over hardwood for six hours. Between the field and your door, this harvest passes through two pairs of hands.
The journey
- 01
Harvested
Usenge, Siaya — Cut, dug or landed at first light.
- 02
Sorted
Usenge collection point — Hand graded, weighed and labelled.
- 03
Cooled
Kisumu hub — Held in breathable crates, never frozen.
- 04
Dispatched
Nairobi — Night transit, delivered the next morning.
Growing Practices
- Hardwood smoked
- No liquid smoke
Storage
Keep cool and dry. Best used within a week.
In the Kitchen
- Smoked fish stew
- With traditional greens
Nutrition
- Protein
- 35 g / 100g
Reviews
4.74.7(58)
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