the authentic method of preparing mursik

 REQUIREMENTS:

√ Calabashes/Gourds.(sotonik)

√ Iteet (smoldering dry sticks of
Senetweet/Kosisitiet).

√ Sosioot (two kinds:

– one for cleaning the
Calabashes/Gourds; and

– the other for grinding the
smoldering sticks of Iteet
on the inside surfaces of
the Calabashes/Gourds.)

√ Fresh Milk (which has been
boiled and allowed to cool).

PROCEDURE:

√ Place the Iteet (smoldering
dry sticks of Senetweet/
Kosisitiet) into the
Calabashes/Gourds, and grind
them over the surfaces of the
insides of these Milk
Containers, using the kind of
Sosioot meant for this
particular exercise.

√ After the grinding of
smoldering Iteet, the loose
charcoal is shaken out of the
Calabashes/Gourds.

√ Fresh Milk (which has been
boiled and allowed to cool) is
then poured into the
Calabashes/Gourds.

√ The Calabashes/Gourds filled
with Milk are capped and
placed in a safe and cool
place.

√ Mursiik is ready within 3 – 4
days time.

MURSIIK IS READY:

√ Open the lid of the Calabash/
Gourd carefully, taking care of
any pressure build up during
the process of fermentation of
the Milk.

√ Scoop out the accumulated
solid mass at the top (by the
mouth of the Calabash/
Gourd), and discard it.

√ Using Sosioot, mix the Mursiik
in the Calabash/Gourd.

√ Pour out the Mursiik into
Glasses/Cups, and enjoy it,
alone, or with Ugali

Mursik Served

Copyright; Langat K Justus (anthropologist)

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Categories: CULTURE

Tags: , ,

6 replies

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