How Kenyans Make Mala | Modern Kalenjin Mursik Without the Gourd
Автор: Daisy Arusey
Загружено: 2025-07-22
Просмотров: 266
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Mala—Kenya’s version of fermented sour milk—is more than just a drink; it’s a cultural staple enjoyed in diverse ways across the country. From post-workout refreshment to a traditional meal accompaniment, each community has its own name, flavor profile, and preparation method.
In this video, we focus on a modern take on the Kalenjin method, known as Mursik. Traditionally fermented in a smoke-charred gourd (sotet), Mursik gets its unique flavor from special herbal charcoal. In our updated process, we skip the gourd and instead add the final product of the charring process—the herbal charcoal—directly into the already fermented mala. It’s simpler, accessible, and still rich in flavor.
🎥 Watch now to learn how to make your own Mursik-style mala—no gourd needed!
👉 Don’t forget to like, comment, and subscribe for more videos on African cuisine, traditions, and everyday life.
#Mursik #Mala #FermentedMilk #KenyanTraditions #KalenjinCulture #AfricanCuisine #Luo #Kisii #KenyanFoodHeritage #HowToMakeMala
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