Daniel K. Lagat
Bio
An African weaver of worlds, a scribe of the soul’s whispers, a dreamer who dances with ink and metaphors—crafting stories that breathe, poems that bleed, and truths that rise like smoke from the fire of restless creation.
Stories (3)
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Millet Ugali, Kienyeji, and Mursik
Introduction Nestled in the scenic hills of Kenya’s Rift Valley is the Kalenjin community—a group known not only for their remarkable prowess in long-distance running but also for a rich culinary heritage that has been passed down through generations. At the heart of this culinary tradition lies a dish that encompasses the very essence of Kalenjin culture: a harmonious blend of ugali made from millet and maize, vibrant kienyeji vegetables, and the refreshing mursik, a traditional fermented milk drink. This dish is more than just sustenance; it is a profound symbol of community, identity, and resilience, anchored in the historical journey of the Kalenjin people.
By Daniel K. Lagat12 months ago in Feast
