Mursik is a staple of Kalenjin culture, enjoyed as a post-meal drink or after intense physical activity. It is made by:
1️⃣ Fermenting fresh milk for several days.
2️⃣ Smoking a gourd (sotet) with special herbs like senetwet (acacia bark) to enhance flavor and preservation.
3️⃣ Churning and adding ash to enrich taste and improve digestion.
Nutritional Benefits
✅ Rich in Probiotics – Supports gut health and digestion.
✅ High in Calcium – Strengthens bones and teeth.
✅ Good Source of Protein – Aids muscle growth and repair.
✅ Low in Lactose – Easier to digest for lactose-intolerant individuals.
Uses:
- Consumed cold or at room temperature as a refreshing drink.
- Enjoyed with ugali, sweet potatoes, or roasted meat.
- Used in energy-boosting shakes with honey or millet porridge.
Storage Tips:
- Keep refrigerated to slow fermentation.
- Best consumed within 3-5 days for optimal taste.
