#Omusherekha

Name: #Omusherekha
Cuisine: Kenyan
Ingredients: Bean pods or Banana pods. Dried; Water; Containers you can bore or cut holes in

Athena Wakecu @A7h3naCooks

Nairobi, Kenya

This traditional Vegetable and Meat softening Ingredient has been used for generations. Mostly found in The Western n Nyanza Regions of Kenya.
Omusherekha is a lye made from either Burnt green banana peels, or bean pods.
Some of its uses would be helping retain the green colour in 'Kienyeji' Vegetables.., It also softens them hence quickening cooking time. It is a flavour enhancer, and apart from Vegetables, it also helps tenderize meat. Awesome in sundried Fish too.
Make a whole lot and store in an airtight bottle for future uses.

Athena Wakecu @A7h3naCooks

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Ingredients

Bean pods or Banana pods. Dried
Water
Containersyou can bore or cut holes in

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Steps

1

Take your dried pods or peels, In this case I used green Banana peels and burn them over a charcoal grill or jiko.
2

Let them burn into ash.
3

Take your container and bore with holes at the bottom end.
4

Collect ash and put into a container on whose bottom you have bored holes. Pack it in tightly.
5

Pour water onto that ash then place that container into a larger one. Let it sit in there til the water begins to seep through the ash, and then into the Collecting container.
6

Keep adding water into the ash. You'll do this two to three times before you need to change the ash.
7

That deep colour (guarantees best potency) there, is what you aim to have, after you have collected all the water. This might take up to 3 hours.
8

Store in a tightly covered bottle. It xan keep for up to a month, no refrigeration needed.

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Athena Wakecu @A7h3naCooks

on May 20, 2019 11:45

Nairobi, Kenya

From as far back as a child of 7 or 8 years, I have always loved cooking. Trying out new recipes and experimenting with different ingredients is my passion.