World Flavors Cookbook

Mursik

A traditional Kalenjin fermented milk treated with the smoke of specific trees, giving it a unique charcoal-flecked appearance and smoky flavor.

Cuisine: Kenya

Ingredients

• 2 Liters Fresh cow milk
• Sotet (traditional gourd)
• Charcoal from the Itet tree (Olea africana)

Instructions

1. Clean the gourd and coat the inside with glowing charcoal from the Itet tree using a palm branch.
2. Boil the milk and let it cool completely.
3. Pour the milk into the treated gourd and seal tightly.
4. Allow to ferment in a cool place for 3 to 5 days.
5. Shake well before serving chilled.