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

Sweet sour. This term complements Kemelok nodua, sweet bitter. This compound term speaks to shifts in taste as foods move from the tip of the tongue where sweet is registered, to the back of the tongue where sourness is registered. Kule nawato, an often preferred stage of fermentation, is always kemelok nesiicho. The sweetness comes from the sweetness of lactic fermentation, and the sour from acidic fermentation. Other foods that have the complexity of kemelok nesiicho include oranges, and the local fruits morton, nadonde, which look like cucumbers and you eat the stem, loilian (fruit of the plant used for fences in its wild form, a favorite of both goats and people, also medicinal if one has the flu), and mpachach (pronounced “mpashash”), a small plant with tiny, pineapple-shaped fruits.

[Notes. Earlier draft: “Sweet comes first in the mouth; then sour and a hint of bitterness in the back of the throat after you swallow. If you mix salt and sugar in equal quantities, then you get kemelok nesiicho. For example, kule nawato, cow milk just after the colostrum is finished, will never be this; it is only kemelok, but in five months it might change to this. Other foods than milk, e.g. an orange, morron (fruit from the mountain), nadonder (looks like a cucumber and you eat the stem), loilian (fruit of the plant they use for fences in its wild form, goats and people like to eat it, great if you have the flu), mpachach [mpashash pronunciation] (small plant with tiny pineapple shaped fruits on it which is the edible part).

Needs clarification in the field. 

Milk from which fat has been removed. Put in a bowl. Shake the bowl and then remove all the fat. The milk that is left in the bowl tastes at the same time sweet and sour. Kamanang is the name of that milk. Ngorno what rises to the top. Tastes fatty. Used to give weaning children. Process: take ngorno, put in a pot and cook it until it turns brown, and that fat is used on any food. Stored in a calabash covered with skin, hollow with skin at both ends. Nyabur. Keeps for one season. Don’t prepare the container, just fill. Lkisiich is ghee, lkisiich is the end product of ngorno. Used medicinally for children, especially if they have a deep cough. Ngorno does not stay more than 2 to 3 months. When you see the upper covering changing covering and then use it to clean your own milk container [sic]. Similar for nyapoor container. Last time has seen it is with her mother. They are the last age who know this food. The man who is 101 said tasted last time he was married around 1945. Nyatio is the container to separate and shake the milk. Wooden with skin. Why stopped making it so long ago? What changed? Civilization. Now can get the steel containers. Overtaken by civilization. People in the deep country might still make it, but these people have been around Wamba for a long time.]

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