This is a draft definition from my Samburu Research dictionary of culinary taste and texture terns.
Kadadai, adj. Dilute almost to the point of absolute tastelessness. 1:5 Milk to water is kadadai. Applies to anything that is so dilute there is basically no nutritional value in the dish. For example, a watery porridge or a “meat” soup in which the meat content is so small it is basically not there. Past kadadai, the dilution is ulaash.
Published by William Rubel
I am an author who writes about traditional food and foodways. My book, The Magic of Fire (2002) is about hearth cooking. I have written an introductory history of bread, Bread, a global history (2011) and am currently writing a history of bread for the University of California Press. Other areas of interest include wild mushrooms, and specifically the treatment of Amanita muscaria in the historic record. I also write about Early Modern British Gardens, and for a more general audience, I write for Mother Earth News on bread, gardening, and more. I have an ongoing research project into the smoke-cured fermented milk of the Kenyan Samburu tribe. I am a co-director of the Samburu Lowlands Research Station, Lengusaka. I am the founding editor (1972) of Stone Soup, the magazine of writing and art by young people.
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Samburu Research 