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Alcoholic drinks from Mount Kenya region, Kenya
Muratina is a honey drink from the Mount Kenya region, fermented in a gourd with dried, pre-cured fruit of the sausage tree (Kigelia africana). In a study from Mbeere, honey and water fermented 3–5 days at 30 °C, and the product reached about 20 % alcohol.
| Honey3 kg | [njeru2024] |
| Water17 L | [njeru2024] |
| Pre-cured Kigelia africana fruit | Put dried into the gourd; the study does not give an amount[njeru2024] |
| Starter | spontaneous, in a gourd with dried, pre-cured Kigelia fruit |
Total time across the recorded steps: 3 days – 5 days
What changes: Sausage-tree fruit is cured and dried before it goes into the gourd
Output: cured, dried fruit.
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
Muratina is a honey drink from the Mount Kenya region, fermented in a gourd with dried, pre-cured fruit of the sausage tree (Kigelia africana). In a study from Mbeere, honey and water fermented 3–5 days at 30 °C, and the product reached about 20 % alcohol. Made in 4 steps over 3 days – 5 days. The longest step, add the cured fruit and ferment, takes 3–5 days (Njeru P.N. 2024) and runs at 30 °C (Njeru P.N. 2024). Saccharomyces cerevisiae and Lactiplantibacillus plantarum, Lactococcus and Pediococcus do most of the fermenting.
| Main step | 3–5 daysReported[njeru2024] | Add the cured fruit and ferment |
|---|---|---|
| Temperature | 30 °CReported[njeru2024] | Add the cured fruit and ferment |
| Acidity | pH 4.1Measured[njeru2024] | Add the cured fruit and ferment |
Muratina ferments honey water spontaneously in a gourd, with dried, pre-cured Kigelia fruit in place of a cereal or back-slop starter. In the Tanzanian denge the Kigelia agents are reused, but the Mbeere study does not say so for muratina.
The fresh fruit pulp of Kigelia is said to be toxic, especially when young, and is never eaten fresh; the fruit goes into the gourd pre-cured and dried. A 1997 study of the related Tanzanian denge says the types and levels of residual toxicants from the Kigelia agent need to be identified. The Mbeere muratina measured pH 4.06 and about 20 % alcohol.
Hazards the sources name: Kigelia fruit pulp, said to be inedible and toxic when fresh, especially young; the fruits are never eaten fresh; Residual toxicants from the Kigelia agent (studied for the related Tanzanian denge; identity and levels not known).
Every number is labelled with how it is known. How this atlas is made
A 2020 review says Kigelia fruits and bark are used in brewing to aid fermentation and flavour traditional beers. Muratina is also the Kikuyu and Meru name of the tree. The Mbeere study says the wine is still made by traditional technology and has never been scaled up.
