About this dish
A traditional fermented milk drink, smoked in a special gourd, from Kenya's Kalenjin community.
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Ingredients
🥛1 liter fresh milk
🪵Charred stick, for smoking the gourd
Method
Serves 41
Char the inside of a gourd with a hot stick to give it a smoky flavor.2
Pour fresh milk into the smoked gourd.3
Seal and let ferment at room temperature for a couple of days.4
The milk thickens and develops a smoky, tangy flavor.5
Stir and serve chilled.✓ What Makes it Authentic
Mursik is a traditional Kalenjin fermented milk, historically stored and smoked in a hollowed calabash gourd.
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