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Mursik
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a ''sotet''. The gourd is lined with soot from specific trees, such as the African senna, which add flavor to the fermented milk. It is normally consumed with ugali or on its own and is served at room temperature or chilled. Culture Mursik has strong cultural significance for the Kalenjin both in terms of identity as well as socially. It is a common drink in the Rift Valley region and is available in urban areas of Kenya. It has over time become synonymous with Kenyan athletics. A significant majority of Kenyan athletic heroes are Kalenjin and scenes of them receiving a sip of mursik at the airport having returned from international duty form part of Kenya's cultural tapestry. When a couple gets married, dowry negotiations are held as part of the koito ceremony. At the end of the negotiations, murs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koito
Koito ("To give away") is a Kalenjin wedding ritual which involves the negotiation of a brides dowry. Practice There are variations in practice between the various sub-tribes, with the Kipsigis for example having a smaller celebration where only one's immediate family and oreet members are invited while the Nandi on the other hand have large celebrations where the whole village is invited. For all however the key elements are similar; that is the negotiation of the dowry payment which is done by a few select members/negotiators from both families in the privacy of a room separate from the other guests. Mursik Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a ''sotet''. The gourd is lined with soot from specific trees ... is drunk at the end of negotiations by those present to symbolize agreement and is seen as being crucial to the process. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amasi
Amasi (in Zulu and Xhosa), maas (in Afrikaans), or mafi (in Sesotho), is a fermented milk product that is similar to cottage cheese or plain yogurt. It is a popular snack in South Africa and Lesotho. Preparation Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container ( ) or hide sack to allow it to ferment. The fermenting milk develops a watery substance called ''umlaza''; the remainder is amasi. This thick liquid is mostly poured over mealie meal porridge called pap. (), It is traditionally served in a clay pot () and eaten with wooden spoons, but it can also be drunk. I. Amasi is also produced commercially using ''Lactococcus lactis'', along with subspecies of L. lactis. In culture Zulu Traditionally, Zulus believe that amasi makes a man strong, healthy, and desired. During "taboos", such as periods during menstruation or when a person has been in contact with death, the affected person must abstain from amasi. Milk is hardly e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces
''Saccharomyces'' is a genus of fungi that includes many species of yeasts. ''Saccharomyces'' is from Greek σάκχαρον (sugar) and μύκης (fungus) and means ''sugar fungus''. Many members of this genus are considered very important in food production. It is known as the brewer's yeast or baker's yeast. They are unicellular and saprotrophic fungi. One example is ''Saccharomyces cerevisiae'', which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast ''Saccharomyces paradoxus'' that is the closest relative to ''S. cerevisiae'', ''Saccharomyces bayanus'', used in making wine, and ''Saccharomyces cerevisiae'' var. ''boulardii'', used in medicine. Morphology Colonies of ''Saccharomyces'' grow rapidly and mature in three days. They are flat, smooth, moist, glistening or dull, and cream in color. The inability to use nitrate and ability to ferment various carbohydrates are typical characteristics of ''Sacc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Kenya
The culture of Kenya consists of multiple traditions and trends. Kenya has no single prominent culture that identifies it. Its cultural heritage and modern expressions of culture instead consist of various cultures, shaped and practiced by the country's different communities. However, a different scholarly opinion from Prof. Olubayi Olubayi of Kenya states that "a distinct national culture of Kenya has emerged and continues to grow stronger as it simultaneously borrows from, reorganizes, and lends to, the 50 ancient ethnic cultures of Kenya. The emerging national culture of Kenya has several strong dimensions that include the rise of a national language, the full acceptance of Kenyan as an identity, the success of a postcolonial constitutional order, the ascendancy of ecumenical religions, the urban dominance of multiethnic cultural productions, and increased national cohesion" Specifics The largest subsaharan ethnic groups are the Bantu, especially the Kikuyu, and the Nilot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', from Medieval Latin ''tannāre'', from ''tannum'', oak bark) refers to the use of oak and other bark in tanning animal hides into leather. By extension, the term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurize
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olea Europaea
The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' 'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. ''Olea europaea'' is the type species for the genus ''Olea''. The olive's fruit, also called an "olive", is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. Thousands of cultivars of the olive tree are known. Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Africana
''Prunus africana'', the African cherry, has a wide distribution in Africa, occurring in montane regions of central and southern Africa and on the islands of Bioko, São-Tomé, Grande Comore, and Madagascar. It can be found at above sea level. It is a canopy tree 30–40 m in height, and is the tallest member of ''Prunus''. Large-diameter trees have impressive, spreading crowns. It requires a moist climate, annual rainfall, and is moderately frost-tolerant. Previewable Google Books. ''P. africana'' appears to be a light-demanding, secondary-forest species. The bark is black to brown, corrugated or fissured, and scaly, fissuring in a characteristic rectangular pattern. The leaves are alternate, simple, long, elliptical, bluntly or acutely pointed, glabrous, and dark green above, pale green below, with mildly serrated margins. A central vein is depressed on top, prominent on the bottom. The petiole is pink or red. The flowers are androgynous, 10-20 stamens, insect-pollinated, , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senna Didymobotrya
''Senna didymobotrya'' is a species of flowering plant in the legume family known by the common names African senna, popcorn senna, candelabra tree, and peanut butter cassia. It is native to Africa, where it can be found across the continent in several types of habitat. It has been introduced to many other parts of the world for use as an ornamental plant, a cover crop and a leguminous green manure. In some places it is now naturalized in the wild, for example, in parts of Indonesia, Australia, Mexico, and the United States in California, Florida, and Hawaii. Description African senna is a hairy, aromatic shrub usually growing up to about five meters tall, but known to reach nine meters at times. The leaves of the plant are up to half a meter long and are made up of many pairs of elongated oval leaflets each up to 6.5 centimeters long. The African senna plant has a strong scent which has been variously described as being reminiscent of mice, wet dog, peanut butter, and burnt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geotrichum Candidum
''Geotrichum candidum'' is a fungus which is a member of the human microbiome, notably associated with skin, sputum, and faeces where it occurs in 25–30% of specimens. It is common in soil and has been isolated from soil collected around the world, in all continents. ''G. candidum'' is the causative agent of the human disease geotrichosis, the plant disease sour rot which infects citrus fruits, tomatoes, carrots, and other vegetables. It can affect harvested fruit of durians such as ''Durio graveolens''. ''G. candidum'' is used widely in the production of certain dairy products including rind cheeses such as Camembert, Saint-Nectaire, Reblochon, and others. The fungus can also be found in a Nordic yogurt-like product known as viili where it is responsible for the product's velvety texture. In a 2001 study, ''G. candidum'' was found to consume the polycarbonate found in CDs. This effect was later replicated in 2021. History Taxonomy The genus ''Geotrichum'' was described b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leuconostoc Mesenteroides
''Leuconostoc mesenteroides'' is a species of lactic acid bacteria associated with Fermentation (biochemistry), fermentation, under conditions of salinity and low temperatures (such as Lactic acid fermentation, lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). ''L. mesenteroides'' is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively Anaerobic respiration, anaerobic, Gram-positive bacteria, Gram-positive, Non-motile bacteria, non-motile, non-sporogenous, and Coccoid bacteria, spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally form Bacillus (shape), short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. ''L. mesenteroides'' grows best a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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