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The Smoke-CuredFermented Milkof the Samburu
Jane Levi8th February 2014
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SAMBURU DISTRICT, NORTHERN KENYA
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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.
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LANDSCAPE AND ANIMALS
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Samburu Highlands, Loidongo,
near Maralal
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Samburu Lowlands,near Wamba
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SAMBURU CALABASH
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Lmala Loolmuranfor muran
Stitcheddecoration
Naitufor younger boys
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Nkilip mala enkoriong used at a wedding
Nkilipfor anyone
Nkirraufor older women
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Saitabo Lalkalepi with his Naitu(made circa 2009)
Henry Lengees with his Nkilip with Nkordos base (made
circa1980)
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PREPARING THE CALABASH – SELECTING THE WOOD
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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.
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Chopping the tree Splitting branches
Carrying home Sizing for use
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PREPARING THE CALABASH – READY FOR MILKING
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MILKING
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EATING, DRINKING, TASTING
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Samburu Gastronomic Dictionary: 16 of 140 entries
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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
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THE FUTURE OF SAMBURU MILK?
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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.
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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]
