Part 6/11:

Microbial activity in the water aids in spontaneous acid fermentation, breaking down carbohydrates and creating an earthy, stinky yet flavorful product called kapiro. Despite its pungent aroma, kapiro can be dried into flour for baking or enjoyed as a porridge—a creamy, tangy dish with hints of blue cheese. Joe, a local chef, has been making kunga since childhood and imparts this traditional knowledge to younger generations, ensuring these ancient methods remain alive in contemporary cuisine.

Unfortunately, despite its cultural significance, kapiro has become less accessible today, as newer generations may overlook its traditional value. Nevertheless, these age-old techniques exemplify resourcefulness and a deep connection to indigenous food practices.