The Smoke-CuredFermented Milkof the Samburu
Jane Levi8th February 2014
SAMBURU DISTRICT, NORTHERN KENYA
Project aim:
To record and preserve the milk traditions of the Samburu people in replicatable form.
Initial Output:
• Lexicon of culinary terms, phrases, and sayings in Samburu (Northern) Maa.
• Step-by-step documentation of Samburu smoke-cured and fermented milks and production processes - in sufficient detail to allow full replication by people inside and outside the culture - in words, images, and video.
• Ethnobotanical catalogue of milk-related trees and shrubs.
• Customs, beliefs, myths, rituals, and music involving milk in secular, spiritual, and religious contexts.
• Catalogue and collect samples of all aspects of milk-related material culture.
LANDSCAPE AND ANIMALS
Samburu Highlands, Loidongo,
near Maralal
Samburu Lowlands,near Wamba
SAMBURU CALABASH
Lmala Loolmuranfor muran
Stitcheddecoration
Naitufor younger boys
Nkilip mala enkoriong used at a wedding
Nkilipfor anyone
Nkirraufor older women
Saitabo Lalkalepi with his Naitu(made circa 2009)
Henry Lengees with his Nkilip with Nkordos base (made circa1980)
PREPARING THE CALABASH – SELECTING THE WOOD
Samburu/N. Maa English Description Type Notes
Lng’eriyoi ?? Highly favoured hard wood for Wood, Highlandcalabash preparation. Slightly Calabash preparationscented when burned
Serichioi Balanites Bitter; greenish colour. Milk sours Wood,orbicularis slowly. Pleasant aroma even if Calabash preparation
calabash is due for another cleaning. Bitter if used too soon after cleaning.
Chopping the tree Splitting branches
Carrying home Sizing for use
PREPARING THE CALABASH – READY FOR MILKING
MILKING
EATING, DRINKING, TASTING
Samburu Gastronomic Dictionary: 16 of 140 entries
SWEET SOUR SALTY ASTRINGENT
Fresh milk Spoiled milk
KuleNaaierwa
KuleNaairobi
KuleNaaisukutan
KuleNawato
KuleNawatoLelero
KuleTorok
KuleNawatoMusan
Keisukut:losing freshness,
turning sour
Keisiicho:slightly salty
Kong’u;Kesamis:
bad or very bad smell, stinky
Samburu Milk Lifecycle:names and flavours from fresh to spoiled
Kemelok:sweet
THE FUTURE OF SAMBURU MILK?
Next steps – expand the project!
• Linguists: Complete the lexicon of culinary terms, phrases, and sayings in Samburu (Northern) Maa and publish dictionary by 2015.
• Anthropologists, Videographers: Step-by-step documentation of Samburu smoke-cured and fermented milks and production processes - in sufficient detail to allow full replication by people inside and outside the culture - in words, images, and video for publication, website and possible exhibition by 2017.
• Ethnographers, Musicologists: Customs, beliefs, myths, rituals, and music involving milk in secular, spiritual, and religious contexts for publication, website and possible exhibition by 2017.
• Curators: Catalogue and collect samples of all aspects of milk-related material culture for possible exhibition by 2017.
• Botanists: Ethnobotanical catalogue of milk-related trees and shrubs.
www.samburumilk.org
Jane [email protected]
+44 7768 891021Skype name: levijane
William [email protected]
+1 831 600 5969skype name: wmrubel
http://www.samburumilk.orgmailto:[email protected]