River reed salt is a type of salt produced in Kenya from river reeds called muchua ^[1] that grow along the Nzoia River . ^[2] It is thought that the origins of this practice date back to the 17th century, when the Bukusu people migrated from the area of the Congo River . ^[3]

The only place the salt is traditionally made is the village of Nabuyole in Webuye Constituency of Bungoma County . ^[3] To produce the salt, muchua ^{[ what language is this? ]} reeds growing along the river are collected, dried, and then burnt to first obtain the ash . The collected ash is then placed in a vessel with drainage. Water is slowly passed over and collected in a vessel underneath. The solution is filtered and then boiled to obtain the salt crystals which are traditionally packaged in banana leaves . ^[2]

Notes [ edit ]

External links [ edit ]

• "Why River Reed Salt Is So Expensive | So Expensive" – via www.youtube.com.
• "Brothers make reed salt with more flavour" .
• "How Kenya's Award-Winning Salt that Costs Ksh11K a Kg is Processed" . 3 April 2022.