Tales From the Bush Larder Machakos – Guinea Fowl & Honey Beer

written by EatOut 3rd October 2012

Why Choice of Location:

We chose Machakos as the people in the area are famous for harvesting honey and making Kalobo or honey beer. Guinea fowl are prevalent in many parts of the country, and Machakos is no exception but the Mkamba people in the area have a unique technique using their home brew to also catch Guinea fowl. In concept this was something that had to be explored and hence Machakos being at the top of our list for shooting

Highlights of the episode:

This episode is packed with things that can’t be missed. The harvesting of wild honey, and its crude a painful methods- I got stung about 25 times. While we were putting the hive back in the tree after harvesting the honey, the whole dropped on the floor and created a ‘bee-bomb’. There was a massive swarm and we all had to run for cover, getting stung a lot.

Another highlight of the episode was in fact seeing the technique for getting the Guinea fowl drunk on Kalobo actually work. Its somewhat of a folk story and to see it in practice was fantastic

Things to look out for:

Definitely look out for the ‘bee-bomb’ very, very scary, and keep a keen eye on the technique used to brew the honey beer. Maybe you can make your own someday?

FIND OUT MORE AT www.zuku.co.ke/bushlarder

Recipe from the Show

Irish and Greek Guinea Fowl Stew


1 guinea fowl, portioned
200g butter
1 large white onion, chopped
2 large white potatoes, cubed
2 large carrots, chopped

3 cloves crushed garlic
½ head of celery chopped
1 tin tomatoes
500ml honey beer (substitute with beer, or white wine)
5tbsp honey
200ml Greek yoghurt (natural yoghurt)
1 bunch chopped parsley
2 tsp. paprika
salt and pepper to season


1. Melt the butter in a large saucepan.
2. Throw in the carrots, onions, celery and garlic and cook till soft with the lid on
3. Add the guinea fowl and fry till it gets some color.
4. Add the honey beer (or substitute) and tinned tomatoes.
5. Cook for 2 hours on a low heat until guinea fowl is tender.
6. Add the potatoes, honey, yoghurt parsley, paprika and seasoning.
7. Cook till potatoes are tender
8. Serve with crusty bread and nice chutney.

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