Posts Tagged ‘ mukaa ’

Meanwhile at sunrise..

Ghost Mantis of Kilome

dead leaf mantis of kilome

ghost mantis of kilome ©muoki kioko2016

dead leaf mantis of kilome2

ghost mantis profile © muoki kioko2017

Sultan’s landing bay

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Emirates landing bay ©muokikioko 2016

photos and text
©muoki kioko
2009-2016
email:muokikioko@gmail.com

Art in Kilome

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Fruit n vegetable Art ©muokikioko

Contemporary Art made in Kilome, inspired by local vegetable and fruit stalls.

photos and text
©muoki kioko
2009-2016
email:muokikioko@gmail.com

Mauritian Tomb Bats in Kilome

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Mauritian Tomb Bat Kilome ©muokikioko'16

Mauritian Tomb Bat (Taphozous
mauritianus) that hangs upside down on surfaces seemingly ever alert and awake during the day suggesting it has a good eyesight.
Avoiding dark areas and instead opting for open spaces that allow it easy take-off, it can now be seen in Kilome.
Thought to exist only below 1000m, it’s resident above 1200m above sea level here.
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photos and text
©muoki kioko
2009-2016
email:muokikioko@gmail.com

A day with X-tra terrestrials in Kilome

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xtra terrestrial kilome ©muokikioko2016

Yesterday had a very interesting day capturing this image as he just starred at me.
Are xtra terrestrial creatures alive and true? Look at this image and tell me (it is a real photo). Some images..get you really asking if you’d like to know what else exists.

photos and text
©muoki kioko
2009-2016
email:muokikioko@gmail.com

Inside kilome: The Art of digging up cassava

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Don’t dig up that way, you’ll spoil the harvest!
Cassava harvesting is a skill. Starting from how to identify if it has a ready tuber for harvesting to which direction it runs and finally remembering it’s part of a root system that intertwines – how do I dig it up without damaging the other growing roots!
At times the root you require is growing downwards or under roots not fully developed, how do you harvest this root without damaging the younger roots?

This month visit and learn this cassava skill passed down generations in a cultural experience

photos and text
©muoki kioko
2009-2015
email:muokikioko@gmail.com

‘Woof’ spiders of kilome

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‘Woof’ is the name I’ve given this spider because of it’s dog like features. It is part of a collection of spiders I’ve captured that have features similar to objects or animals we are familiar with.
The other very interesting one was one with a cat like face, which i could not trace at the time of this upload. All in all i appreciate if any of you know its scientific name for Id’ing purposes

Text & Images
©Muoki Kioko 2009-2015
email: muokikioko@gmail.com
All rights reserved.

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Giraffes crossing Highway near Konza

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Text & Images
©Muoki Kioko 2009-2015
email: muokikioko@gmail.com
All rights reserved.

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No time? Quick fix kilome Mango Pilau

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I have rice, no stew or time for stews.
Simple, either fry dry rice in pilau mix or with onion and Tomatoes then boil as usual.
This is ‘ngoe’ mango season here in kilome, and the joy of purchasing it in kilome is that the mother’s will help your child pick one as if they were picking for their own. Pick one that’s just beginning to ripen and peel. Then cut it into cubes and dress the top of the boiled rice as you serve. Best done when rice is cold
Enjoy that tingy kilome test that will keep you wanting another kilome bite any time of the day

Text & Images
©Muoki Kioko 2009-2015
email: muokikioko@gmail.com
All rights reserved.

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Making Silage for Livestock

SILAGE MAKING

What is Silage?
Silage is preserved pasture!

It is an important way farmers use to feed cows, goats and sheep during periods when pasture isn’t good, such as dry seasons.

* Silage assists farmers store forage (pasture) for upto 2yrs while maintaining their full nutrients.
– Forage here includes Grasses, sorghum, millet, barley or maize stalks.

How to make Silage.

Grasses are cut and fermented to keep as much of the nutrients (such as sugars and
proteins) as possible. The
fermentation is carried out by
microscopic organisms living in the grass. The process must be carried out under acidic conditions (around pH 4-5) so as to keep nutrients and provide a form of food that cows, goats and sheep will like to eat.

Silage can be made
1) In plastic tubes
2) In trenches
3) On the ground

SILAGE MAKING IN PLASTIC TUBES
Forage should be picked when it’s most nutritious, just as you would choose the sweetest fruit for juice making.

Step 1:
Chop forage to 1″(inch) lengths, spreading 50kgs in a thin layer over a polythene(plastic) sheet/floor

Step 2:
Dilute 1 litre molasses with 3 litres of water. 
(Molasses is a by-product of sugar cane or sugar beet production into sugar that’s robust in flavor full of sugars nutrients & trace minerals after extraction of ‘refined sugars’)

Step 3:
Sprinkle the diluted molasses onto the chopped forage as evenly as possible and mix repeatedly to ensure an even spread.

Step 4:
Tie one end of a 2.5metre long plastic tube (available near khoja Nairobi at about 250bob a metre).
Place the 50kg of forage mixed with molasses into plastic bags and compact. 
*Molasses can be accessed locally from
BY GRACE FARM FEED LIMITED OFF MOMBASA ROAD
Tel: +254 20 2585681
Email: info@bygracefarmfeeds.com (www.bygracefarmfeeds.com)

Step 5:
Repeat steps 1-3 twice each time compacting thoroughly after adding the forage into the plastic bag.

Step 6:
Tie the top of the bag tightly ensuring as little air as possible remains above the  forage /molasses. mixture.

Step 7:
Store. away from. direct sunlight. or rain (NB: This Silage is ready after 6-8 weeks and can stay upto 2years as long as tube is not opened to let in air)

Making Molasses

www.youtube.com/watch?v=qpbUdAcpA2

* should you feel this info is useful in your networks click on the Facebook or twitter or LinkedIn buttons below to share it on your networks.

Text & Images
©Muoki Kioko 2009-2015email: muokikioko@gmail.com
All rights reserved.

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Kilome (Sub County & county) School Games

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Above we see a coach timing a participant in this years Schools swimming Sub County Games held in Kilome today.

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A sport that previously had only one school in the sub-county participating this time had 3 schools Kiongwani, Maiani & Mukaa boys sending in participants with a high level of skills shown

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Above is a participant in the butterfly competition and below are participants in the breast stroke event.

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Winners will be representing Mukaa/kilome sub county in the coming Makueni schools County games.

Some images from the county games a few days later
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Close finishes
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Determination of students, pushing themselves
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…to a point of hand’s being too heavy to lift 🙂
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With close co-ordination of officials officiating races..
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Can’t wait for another opportunity to cover all other games

Text & Images
©Muoki Kioko 2009-2015
email: muokikioko@gmail.com
All rights reserved.

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Inside Kilome – viewing Kajiado

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Biking trails with views of Kajiado & on clear days Kilimanjaro.
Remember to register your presence at nearest Government official or community leader, alternatively book for a pre-arranged tour package.

Text & Images
©Muoki Kioko 2009-2015
email: muokikioko@gmail.com
All rights reserved.

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Kilome ‘s protein rich Chapatis this Valentine’s

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Here’s another first. – PROTEIN RICH CHAPATIS. Made of protein rich

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Fermented soya that has a slight course texture like half ‘atta chapaties’ but very high in protein content is the ultimate chapati for health aware individual seeking a pastry that’s dry and not starch filled.
It’s also good for vegetarians seeking dry foods that are non meat foods with high protein content!

So what’s the difference between Soya Powder & Soy Flour?
Soy flour is made by grinding whole dry soybeans into flour in the same way wheat kernels
are ground into flour. Soy flour
often contains considerable hull
material, is more coarse, and may even be raw.
Soy flour is often dry-toasted after grinding to improve
flavor and digestibility. It may be
used in baking recipes.

Soya Powder is made by cooking the soybeans before grinding. Soyapowder is finer than soy flour and usually has a better flavor. It may be used to make soya milk and it may also be used in baking recipes

Text & Images
©Muoki Kioko 2009-2015
email: muokikioko@gmail.com
All rights reserved.

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Fun in kilome

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River walks

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Relaxation sites

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Nature

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Sampling local foods

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and culture

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Signage from Kilome

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From ‘to let’ signs, to

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Room names. 

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Or all weather reflective corridor signs for toilets from 200 bob($3). Coming with options of door stick on or screw on.
These are the changing faces of rural Africa!
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This pair with door stick on’s for washrooms/toilets is Ksh150 this week.

You can make your orders using email: kilomeinvestments@gmail.com

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Golden Sunrises of Kilome

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We are at that time of the year in kilome when we get the “best” of weathers! Every morning is a gamble between brilliant light and mists. But it’s also the best time to get these Golden sunrises if you are willing to pay the price.
So what’s the price? First when up the kilome hills there’s almost always a higher top obscuring you, secondly you pre survey for potential good shots you intend to get with the expected light conditions ie features to capture. But this most likely won’t happen as you planned as was the case for this image. 5-5:30am you are out walking/hiking to the spot you intend to capture sunrise [sunrise time changes], and as I realised when I got this shot – Sunrise Direction also shifts quite a bit.
I had previously done surrounding landscapes at sunrise making use of the morning glow before the sun rises to get images that many took to have been edited, then I returned to capture the sunrise itself – so I was used to capturing light from a certain direction.
This time I saw a morning glow twice while not ready and decided next morning I’ll be there at the ideal view point on time. A week or so goes with wet Misty mornings, then a dull unmisty morning and I take my chance. As I walk uphill im discouraged by the skies looking like a cloudy morning coming and I start going slow and as it starts getting steep my mind and eyes are fixed on this almost 45degree climb and what to photograph in dull light. Then sunrays shoot through almost appearing over the hill. Think quick, you wanted the golden glow just before sunrise and not the sunrise. At that point the sun comes over the hill fast so it’s shoot shoot shoot to get the light as your mind composes an image to capture the moment where you are,  and as a surprise this sunrise has shifted leftwards so it’s not at the spot anticipated. Quickly I notice just before the sun comes over hill some light glow on the sides of the grass heads just infront of me and refocus to the grass using the bluish tint of hill behind them as background and the reds of sun glow in  sky to warm the image.one shot and the sun appears over the hill top
A mad rush now to get views of effects of changing light over the homes and hillsides as sun is occasionally covered by clouds (people from homes around me are watching and wondering what I’m doing running about chasing views up and around hills -one time pointing one direction and next another). Some children come to see what I’m doing and quietly shake their heads as they can’t see/visualise why my franticness. Almost 400 picture frames later and the sun is high, i slowly descend to walk back to base.
This image had a very high contrast [light dynamic range] but I got an opportunity of only one exposure, so I kept it for a while as I sought to figure out how to recreate what I saw and experienced. This is the end result of a digital post process to recreate that lights effect plus sky on that morning.
Now you have an idea of what it takes to put some of these images up. Would you like to join me capture these golden sunrises of kilome? The season is here at this time of the year and every day is a fresh drama of light

Copyright Reserved
All images and Text
Muokisphotography@yahoo.com
2009 – 2014
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Cassava – The Industry (value addition part 2)

Ruut Extra Premium Beer by Deageo (Ghana)- Cassava beer

Ruut Extra Premium Beer by Deageo (Ghana)- Cassava beer

This is an ongoing series on cassava industry. Cassava is a tuber that does well in this part of Kenya without much work. Attached are downloadable(pdf) documents you can read on phone/tablet/computor about the whole Cassava industry from how to Plant, health benefits, cassava products, country Policy, case studies of industry, by products, products movement,plus the perceptions of cassava products. Enjoy and ACT!
[*all downloadable docs are highlighted and blue in colour. Click on each document to save it]
wpid-crisp-chips-uncooked-HDR1_Natural.jpgBENEFITS OF CASSAVA:

A) Cassava for health benefits 
Cassava tubers contain calories, protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and C, and starch. The leaves contain vitamins A, B1 and C, calcium, calories, forfor, protein, fat, carbohydrate, and iron. While the bark, contains tannin, peroxidase enzymes, glycosides, and calcium oxalate.
Cassava variety proved to have benefits for our health. Please you consider the benefits below:
1. Cassava good for your low-calorie diet.
Why so? This is because cassava is a food with a lower carbohydrate content than rice and bread, with a high fiber content thus making the stomach feel full for a long time.
2. Cassava good for your digestive health
Cassava is a tuber that contains a lot of insoluble fiber or fiber is not soluble in water.Fibers of this type serves to facilitate the process of defecation, and able to absorb and remove toxins in the intestine, so that your digestive health.
3. Overcoming rheumatism can be done with the use of inner and external use.
In external use, as many as five pieces of cassava leaves, 15 grams of red ginger, and whiting to taste, crushed and water added to taste. After stirring, herbs smeared on the body of the sick.
On the use of, 100 grams of cassava stems, one stem lemon grass, ginger and 15 grams boiled with 1000 cc of water to the remaining 400 cc. Then, filtered and drunk the water as much as 200 cc. Do twice a day.
4. Overcoming headaches, pounded cassava leaves and then used to compress. As drug fever, 60 grams of cassava trees, 30 grams of jali which has been soaked until soft boiled with 800 cc of water until the remaining 400 cc. Potions and drink filtered water as much as 200 cc. Do twice a day.
5. Overcome the wounds fester, fresh cassava stems crushed and then placed on the body of the sick. To scratch, grated cassava then placed on the sick and bandaged.
6. Drugs wounds exposed to hot objects, cassava grated and squeezed. The water was allowed to stand until starch settles a few moments, then starch is applied on the wound.
7. Addressing diarrhea, seven pieces of cassava leaves boiled with 800 cc of water until the remaining 400 cc. Then filtered and drunk the water as much as 200 cc. Do twice a day.
8. Deworming drugs, 60 grams of cassava bark and 30 grams of leaves ketepeng chinese boiled with 600 cc of water until the remaining 300 cc. Then filtered and drunk the water before bed. Overcoming beri-beri, 200 grams of cassava leaves eaten as a salad.
9. To improve stamina, 100 grams of cassava, 25 grams kencur, and five grains angco (red dates, buy at the drug store / food china) that have been seeded, blended with enough water added. Then add honey and drink.
10. Prevent cancer and prevent tumor rationalization, B17 content in leaves and tubers singkon stimulate red blood cell hemoglobin. Generally, human disease caused by a lack of red blood cell count. It should be noted, in some ethnic groups who are accustomed to eating cassava, cancer cases are rare.
11. Preventing blindness cassava leaves are rich in compounds bakarotennya. Such pro-vitamin A and beta-carotene are antioxidants. So it can help the health of the eye and may also prevent interference with the eye or blindness. (*adopted from http://benefits-of-cassava.weebly.com/)

 

B) DRAFT POLICY ON CASSAVA IN KENYA

Kenya Draft cassava policy.pdf

 

C) MARKETING OPPORTUNITIES FOR CASSAVA BASED PRODUCTS IN KENYA

Cassava consumption, utilization, production, …

1) – COOKED FRESH ROOTS

-CASSAVA FLOURS

-GRANULATED CASSAVA
– COOKED GRANULES
-FERMENTED PASTES
-SEDIMENTED STARCHES
-DRINKS WITH CASSAVA COMPONENTS
-NON-CONVENTIONAL FOOD
2) Starch Market
– Paper
– Textile
– Food/Baking
– Phamaceutical

Cassava Industrial Demand in Kenya.pdf

 

D) CASE STUDY OF CURRENT USE CHAIN EFFICIENCIES & POTENTIAL FOR GROWTH

Here theres great potential for Jua Kali in mechanizing the chipping process to allow drying of tuber to enable growth of animal feeds powder and Alternatives to Maize flour, baking industry flour, raw products for Beer making replacing Malt as cheaper raw material for beers, starch making..etc

Also potential exists for machinery making for processing of cassava leaves for vegetables & animal feed

Processing Cassava into chips a study.pdf

 

E) ILLUSTRATED GUIDE TO GROWING

– Selecting varieties

– Selecting stems

– How to Grow

_ Harvesting

cassava illustrated guide book.pdf

 

F) CASSAVA WORLD MARKETs Surveys

Food Markets Global food outlook 2014.pdf

Visual perceptions of cassava products 2013/14.pdf

commercial systems 2014.pdf

Cassava International Profile of Markets.pdf

 

G) HOW TO MAKE BEERS FROM CASSAVA

– 2013- Brewing Handbook.pdf

Cassava starch as substitute to Barley in Malts.pdf

 

Eating in Kilome – cassava meals

a ‘hot/chillied’ dry Meat & Cassava meal cooked with sweet potato/pumpkin leaves

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Mukeu, taken with mala (home made not packet)

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…a local pumpkin and cassava dish

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Cassava flavoured in vegetables prepared with fresh cow milk that gives it a ghee/cheese scent

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Cassava mchicha topped with macadamia nuts

Copyright Reserved
All images and Text
Muokisphotography@yahoo.com
2009 – 2014
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Cassava – value addition in Kilome (part 1)

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A tuber crop that does very well in Ukambani. I’ve seen 6/7kg tubers in kilome. Normally eaten raw, its quite filling and cheap when compared to breads. There are individuals already turning it to powder(we’ll look at that in part two)
Today we look at Cassava Crisps

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Made by peeling outer cover then sliced using this slicer

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(that costs about 80bob in local supermarkets) cutting the cassava into small “thin” slices

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Which you then dip into hot oil till edges get brown.  You can then drain or dry the fat/oil by placing the cooked crisps on tissue. Salt to taste and even add a drop or two of chilly for that mild sting.
Verdict: superb crunch to be used with tea, soda, juice or any other drink.
Cassava Chips:

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Tired of chips that dont fill your tummy? Try cassava chips! Cut cassava into rings then slice into chips as above. Dip chips into hot oil till they get light brown edges then remove and salt.

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A good filling snack!

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Muokis Tea  Crunchies: made as above, just remember to remove them from oil immediately they start getting light brown outeredges. This is a filler!!!
*adding a drop or two of fresh lime/lemon over these snacks to give them a bonus taste 🙂

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Copyright Reserved
All images and Text
Muokisphotography@yahoo.com
2009 – 2014
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