In a typical Kalenjin kitchen, which is a spate structure from the main house, there are things that you can hardly miss.
These are;
Guard (sotet)
This is used to make mursik, the drink synonymous with the Kalenjin. There will be several of them, each containing milk at various stages of fermentation. Accompanying this marvellous kitchen implement is sosiot, a stick used to grind charcoal into a fine powder before adding to the sotet as a recipe for mursik.
Cooking pot
It is often used to boil. When githeri is the day's menu, beans and maize are boiled in it. Traditional vegetables such managu are also boiled in it. Sometimes meat is cooked in it, especially when you want rich and tasty soup.
Tabut
It is a special structure constructed above the fireplace where firewood is stocked. It makes it easier to dry as well as reach for wood when cooking.
Sufurias, each with a specific purpose
Growing up, there were sufurias for each purpose. There was one for cooking ugali, one for making and one for cooking vegetables. At no point do any of these sufuria’s play another’s role. Also, there’s always big sufurias somewhere whose role is to wait for big occasions or to be lent out to neighbours who have a ceremony.
#hivisasaoriginal