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Fermented milk from Slopes of Mount Elgon, eastern Uganda
Kwerionik is raw zebu milk soured in a smoked gourd by the Sabiny of Mount Elgon. The whey is drawn off and fresh milk added every few days, and the product can be kept going for up to a year, growing sourer as it ages.
| Raw zebu cow's milk | Rarely boiled and cooled first[nakavuma2012] |
| A dried gourd (Lagenaria leucantha) | Seeds removed; holds ½–2 litres or more[nakavuma2012] |
| Smouldering stems or charcoal of chosen shrubs | Combretum molle, Cassia didymobotyra, Vernonia auriculifera and Euclea divinorum, rubbed inside the gourd for flavour and keeping[nakavuma2012] |
| Starter | spontaneous; gourds are reused but no back-slopping from an earlier lot |
Total time across the recorded steps: 13 days – 6.4 months
What changes: Smoke from a smouldering shrub stem coats the inside of the clean gourd
Leaving milk in a new gourd washes out its bitter substances. A smouldering shrub stem is rubbed round the inside, then the charcoal is crushed and shaken over the walls. Output: smoked or charcoal-lined gourd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kwerionik is raw zebu milk soured in a smoked gourd by the Sabiny of Mount Elgon. The whey is drawn off and fresh milk added every few days, and the product can be kept going for up to a year, growing sourer as it ages. Made in 4 steps over 13 days – 6.4 months. The longest step, keep and age in the gourd, takes 3 days – 5.9 months (Nakavuma J 2012). Lactobacillus plantarum and Enterococcus faecalis do most of the fermenting.
| Main step | 3 days – 5.9 monthsReported[nakavuma2012] | Keep and age in the gourd |
|---|---|---|
| Temperature | 16–28 °CReported[nakavuma2012] | Fill with raw milk and let it set |
| Acidity | pH 4 → 3.49Measured[nakavuma2012] | Keep and age in the gourd |
In Nakavuma's account kwerionik is not back-slopped. The gourd is smoked with chosen shrubs, and the same milk is kept going by draining whey and adding milk every few days, with a separate name for each age.
Coliforms were found in young kwerionik but not after 11 days, as the pH fell to about 4 and below. That does not show it is safe, because coliforms are only one group of germs and the milk is usually raw. WHO says most brucellosis cases come from raw milk and its products, and it warns against fresh blood and raw milk as a route for Rift Valley fever; blood, where it is mixed in after six months as the flavour line records, falls under that warning. CDC lists Campylobacter, E. coli, Listeria and Salmonella among the germs in raw-milk products. WHO and CDC name pasteurising as the control for raw milk, and WHO says animal products should be thoroughly cooked in regions with Rift Valley fever outbreaks. The makers rarely boil the milk, and no source we read tests boiled milk in a reused gourd.
Hazards the sources name: Coliform bacteria, up to 10^7 cfu/g early on and not found after 11 days.
Every number is labelled with how it is known. How this atlas is made
Mainly made by women, some in groups that sold it at local markets and hospitals. It is given to special visitors, convalescents and nursing mothers.
