A huge percentage of African culture has been eroded and it is therefore important to appreciate the few communities that have maintained their culture.
Culture is not only the practices and norms adhered to by a given community but also the traditional foodstuffs consumed by the said group.
Many communities in Kenya still hold on to their traditional foodstuffs. Examples would include Swahili with its pilau and biriyani as well as Agikuyu and its muratina.
One community, the Kalenjins, also falls under this category. They are famously known for making their traditional drink, mursik.
It is amazing when young generations take up such practices. There was a video circulating online of Nikita Kering’, a young renowned Kenyan musician, making mursik and netizens applauded her for having such skills.
This is how the Kalenjins make their traditional drink:
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Ingredients:
1 tablespoon of charcoal.
3 cups of fresh milk.
Dry and clean traditional gourd.
Instructions:
Carefully clean and dry the pumpkin, making sure there are no residues or impurities. To give the mursik a smoky flavour, place the gourd over an open flame to char the inside.
Boil the milk and allow it to cool for at least 8 hours. Once the milk has cooled, sprinkle the charcoal into the saucepan. Stir well to incorporate the charcoal into the milk.
Carefully pour the milk into the pumpkin, making sure to leave some space at the top for fermentation. Cover the gourd with a tight-fitting lid or a clean cloth tied with a rubber band.
Place the pumpkin in a warm, dark place and leave to ferment for 2 to 3 days. The fermentation time may vary depending on the temperature or the level of acidity you wish to achieve.
At the end of the fermentation period, gently shake the gourd to mix the contents and redistribute the charcoal throughout the drink.
You are now ready to serve and enjoy your traditional drink.