[No image. If you can take an image of a sosian, please contact me. Thank you.]
Noun
Pronunciation: XXX
A long stick made from the rib of the ltungai palm leaf. Its sharp edges are used to scrape loose layers off the inside of a long gourd calabash, especially an old one or one that hasn’t been used for sometime.
[Does this the same purpose as a loriesi’e, or is it specifically designed to be used on gourds only? Leave remarks in Comments below.]
See also loriesi’e.
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This is the draft manuscript of the Samburu Milk Project, © 2024 William Rubel.
Published by William Rubel
I am an author who writes about traditional food and foodways. My book, The Magic of Fire (2002) is about hearth cooking. I have written an introductory history of bread, Bread, a global history (2011) and am currently writing a history of bread for the University of California Press. Other areas of interest include wild mushrooms, and specifically the treatment of Amanita muscaria in the historic record. I also write about Early Modern British Gardens, and for a more general audience, I write for Mother Earth News on bread, gardening, and more. I have an ongoing research project into the smoke-cured fermented milk of the Kenyan Samburu tribe. I am a co-director of the Samburu Lowlands Research Station, Lengusaka. I am the founding editor (1972) of Stone Soup, the magazine of writing and art by young people.
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Samburu Research 