 Gourd used to make mursik | |
| Alternative names | Maziwa lala (Swahili) |
|---|---|
| Type | Milk |
| Course | Drink |
| Place of origin | Kenya |
| Region or state | Rift Valley |
| Cooking time | |
| Serving temperature | Room temperature |
| Main ingredients | Milk |
| Ingredients generally used | Soot (optional), cow blood (optional) |
| Similar dishes | Yogurt, sour milk |
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees, such as the African senna, which add flavor to the fermented milk. It is normally consumed with ugali or on its own and is served at room temperature or chilled.