HOW TO PREPARE MURSIK THE TRADITIONAL VERSION

HOW TO PREPARE MURSIK .

Ingrediants and what you need.

• one litre of fresh milk.

• sosiat (a brush from the stick of the coconut tree to clean the inside) optional.

• pondered soft charcoal "wosek" formed from the smouldering embers of branches from the Ite or Itet tree (peanut butter cassia, scientifically known as Senna didymobotrya) optional.

• a clean sotet (gourd) or any clean bottle
  

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  sotet is an African gourd used to prepare an African delicacy called mursik(African sour milk/yoghurt)

   

  Procedure

  A brush from the  sosiot  is used to powder the wosek  (charcoal) inside the gourd. Then the fresh milk is left to cool before pouring into the gourd. Finally the gourd is corked to render it air tight for up to a 3 days to a week for the milk to ferment, to give a white, porridge like consistency.

  Serve the Mursik with a hot ugali or cold bread. Enjoy the African delicacy.

  Note and Tips.

  • Hygiene is critical when handling milk and also for perfect results.

  • Many tree species have been adjudged suitable for the purpose of imparting the preservative and aromatic effect to milk. There are many causes of unusual milk flavor, including the effect of plain gourd walls, which impart a bittersweet tang, and the plainness of white ripened milk, the role of itet is paramount.