We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-09-10 · 15 entries checked · 9 flagged · 24 issues confirmed · 9 corrected · 15 still open
Bobotie — Bobotie is a South African dish, not a Kenyan dish; the entry is about Kenyan cuisine but the dish is not part of Kenyan cuisine canon.
Changaa — The entry conflates the nickname 'kill me quick' with the literal meaning of 'Chang'aa', whose actual etymology is disputed.
Changaa — The origin story involving a policeman and interpreter is a folk etymology presented as factual lore without qualification.
Githeri — The entry states 'Since the 1920s, githeri has been the primary meal served to students in Kenya.' This is an overgeneralization and lacks specific canonical evidence.
Githeri — The entry says 'A notable spike in attention came in 2017 when a voter named Martin Kamoth' but the name is incomplete and misspelled; the widely reported name is 'Martin Kamotho'.
Lahoh — The entry states that lahoh is also called 'canjeero or canjeelo in Somalia', but 'canjeelo' is not a standard Somali term for this bread.
Lahoh — The entry says 'In Somalia, laxoox or canjeero is often made from legumes or cereals other than wheat, with herbs and spices, due to limited wheat production.' This is misleading: traditional laxoox is primarily made from sorghum or corn, not legumes; legumes
Mursik — The entry states 'fermentation time=At least three to five days', but established sources typically indicate a fermentation period of 1–3 days, not a minimum of three to five days.
Mursik — The entry states 'A variant called rotik contains blood mixed with milk and has a slightly pink coloration.' The term 'rotik' is not widely documented in established culinary or ethnographic sources as a standard variant of mursik; the more commonly referenced
Sabaayad — The entry lists 'honey' as a main ingredient, but honey is traditionally a topping, not an ingredient in the dough.
Sabaayad — The entry states the dough is 'rolled into rough squares' initially, but traditional Sabaayad is rolled into a circle before folding.
South Asian pickle — The entry states that chili peppers were introduced to South Asia 'in ports controlled by the Mughal Empire on the western coast of Gujarat,' but the Mughal Empire did not control Gujarat until after 1573, while chili peppers were introduced by Portuguese trad
South Asian pickle — The entry claims that the Ni'matnama (1500 CE) describes pickles made from edible flowers, but this detail is not supported by widely known historical records of that cookbook.
Sukuma wiki — The claim that 'Sukuma wiki has been eaten for at least 2,000 years, with evidence showing that the Ancient Greeks cultivated several forms of both colewort and kale' is misleading and factually unsupported; collard greens were introduced to East Africa much l
Sukuma wiki — The statement 'The plant itself is a biennial where winter frost occurs, and perennial in even colder regions' is botanically incorrect; collard greens are biennial in temperate climates but are not perennial in colder regions, as they are typically grown as a
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