How to make kamakhobolio – groundnut shell- munyu musherekha. This type of munyu imparts in meat, poultry and fish dishes an unmistakable rich taste and aroma similar to that of smoked or barbecued foods.
Kamakhobolio or kamola in Bukusu language simply means groundnut shell. Groundnut munyu is best for preparing meat, poultry and fish as it impacts the most delightful of flavors. You see kamakhobolio are rich in a compound known as lignin. Lignin is has a complex organic structure, that under heat breaks down to yield compounds that imparts that characteristic aroma and taste to smoked foods such as barbecues.
The best part is that this munyu can be made at home easily with no fancy equipment. To learn how to make kamakhobolio – groundnut shell – munyu, watch the video, or follow the simple instructions below.
How to make kamakhobolio groundnut shell munyu musherekha
Time needed: 30 minutes
To make kumunyu musherekha from kamakhobolio ke chimaito you’ll need: dry peanut shells, wood splints and a protected surface or receptacle that can withstand fire.
- The preparation
Assemble all dried kamakhobolio in a clean place. Begin by putting all groundnut shells in a designated area free of any foreign matter.
- Setting the fire
Place the wood flints, dry leaves or paper at the bottom and kamakhobolio on top. Light the fire adding kamakhobolio on top to set them on fire.
- Controlling the fire
Allow the husks to burn completely, adding more kamakhobolio at a time so that the fire doesn’t extinguish.
- Kukelekha
Put a portion of the cooled ashes from burnt groundnut shells in a perforated container (sikhelekho). The container should not be more than half way full. This procedure is known as khukhelekha kumunyu. Press the ashes as much as you can to expel all air trapped between the ashes. Add water to the perforated container containing groundnut ashes. Put the perforated container inside another container to collect the leeched lye. Allow the the lye (munyu mukhelekha) to leech through the ash and the holes of the the perforated container.
- Store munyu musherekha
Sieve the munyu mukhelekha and store in a bottle. Cover the bottle containing munyu mukhelekha to prevent contamination. No need for refrigeration. Use munyu mukhelekha in your dishes to your taste.