In an earlier post we discussed
an essential part of the Kalenjin community food: Mursik. It is our
trademark drink, and every kalenjin at one point or other has had to drink it. Another
staple among the community is soojet
or saakiyet. This is a bitter
vegetable that is found in many communities in Kenya. Of course, you do not
cook soojet on its own; a side of ugali preferably millet flour ugali or as it
is known or as in the case of millet flour ugali it is kimyop mataiywo.
I cannot count how many times
when visiting my grandparents I had to eat this meal. In fact, my parents prefer to eat this meal rather than ugali and sukuma.
So how is it made?
SOOJET/SAAKIYAT
Total cooking time: 20-30 minutes.
Fry the onions in a saucepan
till cooked, and add the tomatoes (As much tomatoes as you like).
Put in the soojet and mix.
Add in salt, Royco (very little
as the taste of soojet is very overpowering) and stir in well.
Add a little milk
to reduce some of the bitterness (optional).
Let it cook over low medium
heat.
- If you want to make it less bitter, boil it before frying and pour out the water. The natural water from the vegetable is the most bitter part.
Boil water in a saucepan
When the water is boiled add
the flour stirring as you add.
When the flour is more than the
water, keep stirring until all the flour is well mixed in.
There should not be flour
visible.
Let the mixture sit for a few
minutes to cook through
Stir one more time
Serve while hot.
