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

Sweet bitter. Complements kemelok nesiicho, sweet sour. This taste is generally thought of as a fault. It is a side effect of failing to wipe clean the calabash after it has been sterilized with burning sticks. While a well wiped calabash leaves a finger wiped against the inside with only a hint of charcoal on the testing finger, kemelok nodua is produced by a distinctly sooty calabash interior. Some complain that kemelok nodua milk makes your stomach rumble, boil, and even produces diarrhea. There will also be a strong astringent component to the aftertaste. Outsiders may read this flavor as overpoweringly smokey. Other pastoralist tribes in the region, like the Pokot and the Turkana, have different standards. This can include milk that is sooty—this for sure kemelok nodua, but in this case, a taste that is appreciated culturally. If one is not Chinese, and has not grown up with bitter melon, I think you will find it a taste that is very difficult to embrace. In Northern Maa, kemelok nodua is not an appreciated taste, but that doesn’t mean it is isn’t a favored taste amongst other culinary cultures.

[Notes: Milk from kalani woman—not enough of the charcoal and smoke removed from the calabash. It tastes okay, but it isn’t exactly good. Used when the wood is more pronounced within the flavour of the milk, especially the bitter woods, though generally implies that not enough of the smoke has been removed, as even the bitter woods taste good if the cleaning is done well. If you drink this milk, it can make your stomach boil, make the gassy, rumbling noises, gives some people diarrhea.]

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