Kalenjin Mursik
Is Mursik behind the Kalenjin’s superb athleticism?
Mursik is a Kalenjin Tribe’s Favorite drink. Its is made by fermenting fresh milk mixed with grinded fine charcoal in a guard commonly known as “Sotet”.
Kalenjin’s are also known for amazing achievements globally in long distance marathon and other athletic races. This begs the question, What’s behind these achievements? Could this strength come from their Mursik delicacy?
It is believed that Mursik strengthens bones which enhances high performance in athletics. That might be true. Mursik has calcium, protein and other nutrients that gives a good health. Its rich in nutrition and has over 100 calories in every 100ml glass.
Also it has bacteria (Probiotics) that helps in digestion and absorption of nutrients in the body.
With these in mind, mursik gives Kalenjin a healthy diet with high energy and high absorption of nutrients required for long distance marathon.
HOW MURSIK IS PREPARED
- In an open cooking container, bubble crisp milk (it won’t work if milk has been purified or gotten another warmed treatment).
- Give it a chance to chill off at room temperature.
- Expel the cream that remaining parts on top, which is typically used to get ready vegetables or the customary ghee.
- When it has totally chilled off, pour it in the gourd and close it firmly. Give it a chance to sit in a warm and dry spot (in the conventional kitchens it is typically held near the wood chimney). It is kept there for 5-7 days with negligible aggravation.
- Between the fifth and seventh day open the top cautiously. The milk will have aged and the water isolated. Spill out the water and afterward blend the staying fluid to get a smooth consistency.
- It is then ready to drink with your favourite meal or enjoyed by itself.
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It is key to note that good diet alone doesn’t give good fitness. It takes also consistent exercise with proper diet.
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