Soojet ak Kimyop Mataiywo (Soojet and Millet flour Ugali)

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.

KIMYOP MATAIYWO (millet flour ugali)

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.