Sabaot cuisine

Originally our favorite food is kimnyeet (ugali) with either meat or cheeko especially mukunik (sour milk). Meat can be chicken, mutton or beef. This is the standard Sabaot cuisine. This is a complete balance diet and we had no trouble looking for fruits or those other "nonsense" foods.

If one needed fruits there were plenty of wild berries : takamaamik, mintiliilak, siroonik/siryeek, komolik, tunguruurak and takurkurook. Yes you remember those fruits which when you ate you tongue turn navy blue like you galloped ink? Yes lemeyoonik that is.

Do not forget mtangule. So we had mburik, our local fashion of carrots. I wonder if your generation knows these!

There were different ways of preparing meat. Roasting was one way. As I can there's "wataneet" - roasted dry meat.

To preserve such meat it was cut into a child's fist size tgen immersed deep in pure honey. Such meat could stay for a year or as long it need be.

When served with such meat you enjoyed the sweet savour of honey and the soggy soft meat itself. Very sweet. You only needed water to sustain you the whole day! Makes me nostalgic.

Do you remember kumuumanik? This another delicacy made from fermented cereals which is then roasted in a pan till it turns cream brown. It is then dried and stored for future use.

Many of our seniors today who schooled in the 80 loathed bread for this. Geoffrey Naibei Psakit Robert Borter and many other never missed packaging this whole meal. When schools opened especially high school, this was a must packaged complete meal. You only needed sugar and water and you are done.

This kumuumanik is the base for making busaa, the traditional alcoholic drink.

which other Sabaot food proper do you know?

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