Kenya (Luhya)

Every visit to Grandma’s felt like a homecoming, especially during the rainy season when she'd prepare her special kumbekumbe/chiswa dish the kind of meal that carried stories, laughter, and tradition in every bite. She’d wake early to catch the kumbekumbe with flickering lanterns, their wings shimmering in the dawn light. Then she'd roast them gently, no oil needed, letting their natural richness soak into the smoky aroma. The chiswa would follow sorted by type depending on when they'd surfaced boiled or lightly pan-fried and seasoned with just enough salt and onion to make our mouths water. Served with steaming ugali, that plate wasn’t just food it was a warm embrace from heritage, a quiet ceremony of love and nourishment that only Grandma could master.