Luke Duggleby

THE SALT BOOK: Kenya - Nzoia River Reed Salt

In areas of western Kenya historically cut off from the main salt routes, local communities have developed a distinctive method for extracting salt from an aquatic plant. It is thought that the origins of this practice date back to the 17th century with migrations of Bukusu community from the Congo to the east coast, and have been handed down over the generation since then. The production of reed salt is now very limited due to the demanding, time-consuming process and it has been rapidly replaced by the more convenient imported marine salt brought with British colonization. In addition, large-scale deforestation has caused river levels to drop, with a consequent reduction in marshy areas growing the reeds used to produce salt.

Now only the Bukusu community in the village of Nabuyole in Webuye district, continues to produce salt using the traditional method.

A lump of river reed salt wrapped in dried banana leaf in a restaurant kitchen in Webuye.
   
Salt farmers cut the river reed that grows on the banks of the Nzoia River.
   
Salt farmers burn dried river reed that grows on the banks of the Nzoia River. The ash will then be used to make salt.
     
  
A women salt producer caries a bucket of brine back to the village produced from the ash of the river reeds.
   
Salt farmers cut the river reed that grows on the banks of the Nzoia River.
   
The semi-evapourated residue of salt. This will then be placed in a banana leaf and baked in hot ashes until hard,
     
  
An old women cuts down several stalks of the plant her village uses to make salt.
   
A salt farmer pushes the smouldering ashes of the river reed. The ash will then be taken back to the village to make brine.
   
A women salt producer makes brine on the river bank.
     
  
Salt farmers cross the Nzoia river carrying river reeds that they have just cut down.
   
Two women make salt from the grey ash in the metal container.
   
Laying out the river reed to dry in the sun. This process takes over one week.
     
  
Selling the river reed salt at the weekly Webuye market.
   
Brine drips in to a bowl as a salt making family prepare the fire.
   
Burning the dried river reed.
     
  
Evapourating the brine in to a thick residue.
   
A lump of river reed salt wrapped in dried banana leaf.
   
Burning the dried river reed.
     
  
Collecting the ash in a container made of large leaves.
   
Women sell salt made from plants at the weekly market.
   
The weekly market at Webuye.
     
  
River reed salt for salt at the weekly market.
   
A salt farmer crosses the Nzoia River.
   
Two salt producers.
     
  
Placing the salt residue in a leaf that will be baked in ashes.
   
Tasting the salt.
   
Returning home after a morning of making river reed salt.
     
  
Two women make salt from the grey ash in the metal container.
   
A boy stands holding leaves full of ash from burnt river reed.
   
The river reed grows everywhere but the knowledge of how to make salt from it is disappearing.
     
  
The daughter of a salt farmer outside their family home.
   
Making salt on the banks of the Nzoia River.
   
Selling the river reed salt at the weekly Webuye market.
     
  
A chef cooks in a local restaurant that uses the salt in Webuye.
   
Making salt on the banks of the Nzoia River.
   
Pouring water over river reed ash. Brine will drain out in to the buckets below.
     
  
The son of a salt farmer ties up the family's cow for the night.
   
The Nzoia River.
   
The salt producing river reed.