Kalenjin fermented milk soured in charcoal-lined gourds
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Kalenjin fermented milk cured in a gourd lined with soot from burnt sekutet wood; returning champion runners are greeted with a bowl of it.
Mursik is a cheese & dairy from Kenya: kalenjin fermented milk soured in charcoal-lined gourds. Kalenjin fermented milk cured in a gourd lined with soot from burnt sekutet wood; returning champion runners are greeted with a bowl of it.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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