Ever dreamt of learning more about the Wanga kingdom and the entailments of the Nabongo Mumia cultural centre? With Naicef, get to learn about the Nabongo Mumia history, the traditional Busaa drinking and all of the Nabongo cultural centre.
For a quick cultural tour to the Nabongo cultural centre, reach Naicef via email; my@naicef.com or call +254799922277.
Also, we do offer ultimate guides to attractions in Nairobi, all conservancies and amazing national parks in Kenya.
Mmmhh! Do you know how to make Busaa or have you ever tasted Busaa? Stick along as we get to learn more of this Luhya traditional drink and of the Nabongo Mumia of Wanga.
Nabongo Mumia Cultural Centre and Shrine
The Nabongo cultural centre is 35 km west of Kakamega town at Eshiembekho in Matungu and was established on December 2008.
It is also not far from Kakamega Forest National Reserve, Kenya’s largest remaining tropical rainforest that you may also opt to visit.
It serves as a shrine for the Wanga Kingdom and is managed by the local council of Luhya elders.
It also preserves various cultural exhibits such as the royal regalia, historical documents of Wanga lineage and the artifacts showcasing Wanga traditions.
The Wanga lineage dates back to the founding father, Nabongo Wanga, who was born around 1050 A.D. His reign began between 1100 A.D and 1140 A.D, when he died and was succeeded.
His grave is separated from the other Nabongos’ on a burial mound that dates back to the early days.
The Wanga Kingdom is so special that, even today, there is still a King who reigns after his forefathers and is respected by the local community.
Nabongo Mumia History
Nabongo Mumia was born of the royal family of Nabongo Shiundu to one of his wives, Wamanya.
Five of his elder siblings had passed away when they were young and their deaths were thought to be caused by evil spirits.
To be able to evade the evil spirit, little Mumia was placed by the roadside as rubbish (Makokha).
A man by the name Abamia (his name in singular being mumia) collected him and returned him to his parents. From there he was known as Makokha Mumia.
Growing up, little Mumia looked after cattle, hunted animals and even at different points, he killed a Lion and a Leopard. How brave he was!
Even though he was such a brave man, he was shy among new faces, making his father think that he wasn’t fit enough to be appointed as a king.
But Mumia’s mother Wamanya had other plans in mind for the succession of the throne.
She tricked her husband into believing that Luta, Mumia’s elder brother, heir to the throne, had plans to overthrow him.
On hearing this, Shiundu the King disowned Luta and that’s how Mumia became the successor of his father, after he died.
He became the 17th King of the Wanga Kingdom safeguarding the royal regalia and custodian of the Wanga customs.
Nabongo Mumia became very popular as he was generous, cared and listened to the people.
During the colonial period, he collaborated with the British ruling as he thought it would benefit his people. He was even recognised as a paramount chief and this was the beginning of the downfall of his ruling.
He was overthrown and forced to retire such that even his successor son was replaced by his nephew Osundwa. The capital was also even relocated from Mumia to Kakamega.
Nabongo Mumia of Wanga died on the 24th of April 1949, whereby many people from all over attended his burial since he was loved.
His legacy lives on such that Mumias town was named after him.
Busaa Drinking
Do you know what Busaa is? Busaa is a traditional alcoholic drink of the Luhya community made from maize or millet flour.
Which is your traditional drink? On my end, it is “Muratina” a Kikuyu traditional drink mostly found in the Central region of Kenya.
Now, Busaa is normally prepared for special events or social gatherings and consumed via a pot.
Below is an interesting overview recipe on how to make Busaa, the Luhya’s traditional drink.
How to Make Busaa
The various ingredients and equipment required to prepare are;
- Milled maize, sorghum or millet
- Germinated milled malt or traditionally known as Kimera – it is usually prepared by placing millet grains in water and allowing them to germinate for 7 days.
- Sieving cloth
- Traditional fermentation earthenware pots
- A large open metal pan for frying
Now, let’s get into the process of making Busaa;
a) Prepare the substrate
Mix your maize meal, sorghum or millet flour with water to make a thick paste and then place it in a container to ferment. The paste is normally left for 7 to 8 days at room temperatures.
After the period, it is then placed on a most preferably open charcoal fire for about half an hour to develop the brown colour.
b) Fermentation
The milled malt is then ground with use of a hammer, and then is proportionally mixed with the fermented maize paste.
The mix is then placed in the big earthenware pots as one adds amounts of water and is then allowed to ferment. It is allowed to ferment for 2 consecutive days still at room temperatures of 25 degrees Celsius.
After two days, now the final product is sieved with the use of the sieving cloth, and the filtrate obtained is now Busaa.
One may opt to serve it hot or cold in consideration of your preference, and there you go, enjoy!
Conclusion
Nabongo Mumia cultural centre is one of Kenya’s epic remaining hereditary kingdoms in the modern days.
The cultural centre is 35km west of Kakamega town and was established in December 2008.
It serves as a shrine for the Wanga Kingdom dating back to the founding father Nabongo Wanga who was born around 1050 A.D.
Nabongo Mumia history dates back to how the young Mumia was born of the royal family of Wanga under the reign of his father Shiundu.
His mother was called Wamanya, who was one of the wives of Shiundu.
The young boy grew up as an ordinary child, learning how to herd, hunt, wrestle and even exchange stories.
At one point as he grew up, he even killed a Lion and a Leopard proving his bravery.
However, he was shy and timid around new faces, and this made his father find him not to be a king, although he had an elder brother, Luta.
Wamanya, his mother though, had big plans for his son Mumia, that she conspired with her husband against Luta being the successor.
On hearing that his elder son had plans to overthrow him even though it was false, Luta was denied succession rights by his father.
This then resulted in Nabongo Mumia of Wanga in being the 17th King after his father’s death.
He led being loved by people since he was generous, and this reached the British during the colonial period.
Nabongo collaborated with the British colonies and this was the beginning of the end of his ruling.
He was forced to retire and even his rightful successor son was replaced with his nephew Osundwa.
He died on April 24th of 1949 with great honor as the town Mumias was named after him.
In the Nabongo cultural centre, traditional customs such as Busaa drinking are still carried out.
Do you wanna know how to make Busaa? Check out in the article on the step-by-step procedures.
For a quick cultural tour package of the Wanga kingdom, please email Naicef at my@naicef.com or call +254799922277.
Naicef being the leading cultural tour company, is considered as the best blog in Kenya and Africa.
Frequently Asked Questions (FAQs) About Nabongo Cultural Centre
1. Where is Nabongo Mumia Cultural Centre located?
It is in Kakamega county, 35 km west of Kakamega town at Eshiembekho in Matungu.
2. Why did Nabongo Mumia choose to collaborate with the colonies?
Since he was so generous, he felt it beneficial to his people to collaborate with the British Colonial. He was even recognised as a paramount chief.
3. What happened to Nabongo Mumia?
On April 24th, 1949 Nabongo died and was buried, which was attended by many people from far and wide.
4. Who succeeded Nabongo Mumia after he died?
After Mumia’s death, his supposed successor son was replaced with his nephew Osundwa.
5. What is Busaa made of?
The traditional Luhya alcoholic drink made from fermented maize or millet flour.
