You would recall from our previous post, Dave from Kenya, who got in contact with us to purchase his 30 year wedding anniversary gift of a pearl bracelet for his wife.
Not long after connecting with Dave, our senior sales consultant Emma, travelled to meet up with Dave to get in contact with a gem stone miner. With a fully managed IT agenda, she completed her goal of acquiring a new dealer source of gem stones, but shared a very cultured trip indeed.
Kenya’s Tribal Drinks
In Kenya the there are various tribes that consist of different cultures. The culture include what they eat and how they perform different ceremonies such as weddings, naming of children, circumcision and how funerals.
Different communities eat food prepared culturally according to them and also have different drinks they value basing on what is mostly found within their locality.
We are going to explore some of local drinks found in Kenya and how they are prepared in this post. The drinks are valued by certain communities as it is part and parcel of their culture. Here are just a few examples of drinks found within different communities.
Mnazi (Coconut Milk)
Coconut milk is mostly found in the coastal regions of Kenya. It has various uses and benefits when taken by human beings. Thick coconut milk is used as dessert and richer sauces. When it is made thin is used for cooking curries and soups.
It is made by from the white flesh of mature coconuts. The flesh is finely grated then boiled in water and finally strained through a sieve which produces a thick coconut milk. The process is repeated to obtain thin coconut milk.
The milk is delicious and nutritious as it contains vitamins, proteins, fats, and minerals such as iron and potassium. The other benefit is that when taken it helps fight bacteria and virus in the body hence the milk is very beneficial.
If you intend to visit the coastal regions while in Kenya try the drink and you will like it.
Mursik (Fermented Milk)
This is fermented milk found among the Kalenjin community of Kenya in rift valley. It is made from either cow or goat milk and soot. It is valued nearly in all their ceremonies. It is delicious at the same time nutritious. It is more similar to yoghurt but difference comes in during preparation.
The gourd is normally lined with soot from special trees. This is because charcoal is a preservative, it improves the flavor of the milk and used as remedy for digestive problems. At this point the gourd is ready. It is culturally prepared.
The milk is then boiled and cooled. Then is poured in the gourd and stored in a cool dry place that is left for nearly one day for the milk to ferment. The milk is then shaken while still in the gourd and it is ready to be served.
It can be drunk alone or taken in accompaniment of ugali.
Fresh Cow Blood
It is a drink mostly taken by the Maasai community found in the southern part of Kenya. They drink the blood during their cultural ceremonies such as child birth, naming of the child, circumcision and wedding ceremonies.
The milk is drawn from the cow by piercing the flesh on the cow’s neck with an arrow. A tube made from bamboo is put at the place to collect the blood. When it is enough some herbs are applied in the area to stop the blood from oozing.
The cow does not die from that as they are mainly interested in taking the blood alone. The milk can be drunk fresh or cooked and spiced up with spices. It is delicious and nutritious.
If planning to visit Kenya you may taste some of these drinks that are made culturally.