Note: this is a draft. Please let me know if you have comments, suggestions, or pictures.

Adjective. We probably don’t have this word in English. Its primary use is to describe a super sour astringent (keirapirap) and slightly bitter (kudua) taste that occurs after the final souring stage before the milk goes bad, becoming kong’u. At this point, the milk is beginning to separate into curds and whey. The inner pith of an orange is also keisiicho.

[Notes. Milk can be said to be keisiicho when, after a few days in the calabash, it begins to go bad. This now highly fermented milk creates the feeling in your mouth you get if you eat orange peels. Your tongue feels funny and a little dry. As the period in the calabash continues to exceed the time frame, the milk becomes more keisiicho. Because of that strong sourness, you either spit it or you swallow it immediately because if you leave it in your mouth it gets so strong you even feel it in your ears. When it is very sour, the milk separates with water. That water is the sourest. The watery part is keisiicho. Whey is taar.   Lng’anayoi are curds.]

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