“Modoko”

Note: this is a rough draft from some stray notes. Please comment if you have clarifications, suggestions, or pictures. I am not recalling the context. This sounds like an herb. WR 5/23/22

Larger nyatyo container. After removing the ngorno, there is a large amount of the thinner kamangang. When there was plenty of milk, they put it in a pot and boiled for a long period of time until it separated—until it got like raganga, but is called modoko—no fat, brown color, just crunchy. Made with the buttermilk. [Check fact.] Cooked down. 

Note: My study of the smoke cured and fermented milk of the Samburu will have some application to the milk cuisines of neighboring pastoralist cultures such as the Pokot, the Rendille, and the Turkana. The woods documented here are mostly selected because they are used in the context of the Samburu milk culture, either as a wood burned as part of the process of “preparing” the lmala (“calabash”) for milking, and woods use to make the lmala themselves.

While lmala is usually translated into English as “calabash,” there are only a a few lmala that are made from gourds. Most of the twenty plus milking containers used in the context of Samburu milk production are carved from wood by women.

The botanicals used to sterilize the milk containers between uses as part of the cleaning process impart their own flavor to the finished product, and they also influence how long the milk will stay good before becoming kongu, stinky, rotten, bad.

If you have information to share about these botanicals, then please leave a comment.

Thank you.

“Lkisich raganga”

Note: this is a draft. Please comment if you have suggestions, clarifications, or pictures. This is a note for which I have lost the context. What is this a residue of?

Crunchy, cooked residue. [Need examples]

Note: My study of the smoke cured and fermented milk of the Samburu will have some application to the milk cuisines of neighboring pastoralist cultures such as the Pokot, the Rendille, and the Turkana. The woods documented here are mostly selected because they are used in the context of the Samburu milk culture, either as a wood burned as part of the process of “preparing” the lmala (“calabash”) for milking, and woods use to make the lmala themselves.

While lmala is usually translated into English as “calabash,” there are only a a few lmala that are made from gourds. Most of the twenty plus milking containers used in the context of Samburu milk production are carved from wood by women.

The botanicals used to sterilize the milk containers between uses as part of the cleaning process impart their own flavor to the finished product, and they also influence how long the milk will stay good before becoming kongu, stinky, rotten, bad.

If you have information to share about these botanicals, then please leave a comment.

Thank you.

Meishiaumu

Note: this is a draft. Please comment if you have suggestions, clarifications, or pictures.

Adjective. Tasteless is the closest English word, but “taste that lacks its essence” is probably closer to the meaning. Said of milk, but more usually of meat and other foods. There is an American prison food called nutraloaf, which is formulated to tastes of nothingness. Its absolute lack of any taste makes it difficult to eat, so its empty taste is part of the penal concept. The concept underpinning meishiamu is more subtle than something than the nothingness of tastelessness—without taste. Food that is meishiaumu has lost its intrinsic flavour, so the food is perceived to have a flat, empty taste. Examples are meat that comes from an animal that has died from an illness, or a recently deceased old cow. Both yield meishiaumu meat. If someone living near a town or shop has a dead cow, they will go and buy fat, tomato, onion, and salt, ingredients to make up for the missing flavour. However, as one friend observed, you cannot really make for what is missing—you still “cannot feel the taste.” Milk is said to be meishiaumu when the calabash has not been treated or has been poorly prepared so the aroma of the smoke left by the botanicals used to sterilize the wooden fermentation vessel is not properly fused to the flavor of the fermenting milk. Secondly, certain trees that the animals feed on can make their milk meishiaumu. Lnduapor and lschipuiluo are a couple examples, but there are more. It affects not only the milk but also blood and the taste of meat. The opposite of kemolok, good, meishiaumu doesn’t appeal to the palate.

Robin Leparsanti, April 1, 2016.