Among the Luo of western Kenya, the meal is organized around a base of thick cereal porridge, kuon (ugali), shared by hand. Around this base revolve one or more 'dek' (accompaniments): Lake Victoria fish, sautéed leafy greens, sometimes fermented milk. There is no separation of starter/main/dessert: everything is laid out together, and each person pinches a ball of kuon to scoop up the accompaniment. The meal is a time for talk — precisely the setting where Oruka would go to listen to the sages.

Luo cuisine is inseparable from Lake Victoria: fresh large tilapia (ngege) and tiny dried lake sardine (omena/dagaa) are the region's gustatory pride. Omena, rich and iodized, brings that deep smoky umami which marks the dishes of Luo country.