As
the first long rains fell across the land and the people readied for khuraka
...
As the fullness of life sprouted from the ground, it was time to forage for
bubwoba.
Cooked mushrooms made good delicacies, feeding everyone to their fill.
Science says that mushrooms belong to the fungi family; actually, more closely related to animals than plants. As the oldest complex lifeform, mushrooms first appeared before any animals, land plants, fish, insects, and even dinosaurs.
Edible mushrooms in tropical Africa are nutrition-dense; loaded with
proteins, vitamin varieties, and minerals (like potassium, iron, magnesium and
zinc).
Nutrition research has shown that edible mushrooms boost immunity, repair
muscles, improve blood pressure regulation and boost brain health.
In ancient African societies, people dined on mushrooms to get energy for work,
healing (fevers and body weakness), broth given to mothers after childbirth for
recovery and were even applied on wounds to stop bleeding.
Our
ancestors had remarkable knowledge of bush foods, including mushrooms. Handed-down
traditional knowledge also held that forests are always alive and one
could even hear it. Trees, bushes, soil, water and rocks- are all alive,
supporting life.
Only recently, scientists have found out that trees communicate with each other
via complex underground root networks aided by fungi. Mushrooms act as
important network hubs, sending chemical signals to support life, communicate
distress and provide balance.
Without a doubt, Bubwoba is a very important life source and part of the
sacredness of nature.
Among
Babukusu people, there are many varieties of Bubwoba;
1. Bukusuma (Termitomyces)
2. Bukochwe
3. Busiina
4. Bukonakhisi (Titanicus; large enough to
hide deer)
5. Bumekele (beech, harvested in clusters)
6. Burunda
7. Bubwoba nabichikhi (golden oyster
mushrooms)
8. Kuraba kwa ng’oli (Puffball mushrooms, releases
smoke on maturity)
Other
varieties include;
·
Buchalamachi
·
Busumwa
·
Butawa
·
Bureesi
·
Buliaswa
·
Buturwe
·
Bukhupa
mulusi
·
Busisi
·
Buniekhele
·
Bukhula
mwasi
·
Bulondang’ombe
·
Buliaswa
·
Bumatala/
bubwoba namatala
Importantly, bubwoba bwamanana khu
mabuyani- from ‘termite soil’ from termite mounds. Those are the seeds that
give rise to bubwoba. That’s why some names of edible mushrooms resemble
termite names; Burunda, Buliaswa, Buresi ne Busisi etc.
Ancestral knowledge provided a clear
distinction between edible mushrooms (like bukochwe, buchamalachi, burunda ne
bumekele) and inedible varieties like nabichikhi that sprout from rooting wood.
Before scientists identified that some mushrooms contain life-threatening toxins,
our old way of life already knew this reality. Bubwoba bukhalikha ta bulimo
buchiba- buborora enda, khukhilwa khuela, khubona binaninga namwe khukwa
chiteleng’i.
It is strongly advised not to try a new mushroom variety without
consulting if it is edible.
Moreover , in olden days, bubwoba bwabukhanga on their own but now some species
can be grown in laboratory for consumption. However, wild-sprouting mushrooms
are tastier and more nutritious than lab-grown varieties.
Lastly, continued use of pesticides on the farms is contributing to the gradual
extension of bubwoba, just like termites. In spayed areas, bubwoba can also
retain pesticide residue that may cause harm such as gut problems, over the
long-term.
Next time, consider bubwoba as part of your meal.
A story is good, until another is told…
