Amuse Bouche

Amuse Bouche

Charles tells me that when they were younger, they used to drain some of the blood from the cows to mix with mursik, a fermented milk drink. They would make a tiny hole in the cow’s neck to get the blood out and then seal it back up afterwards, leaving the cow to run off unharmed.
“It made us strong,” he says. The mixture of blood and mursik is often cited by runners as the Kelenjin secret, even though it is rarely drunk nowadays. Mixed with charcoal, it is an unpalatable but potent tonic.
From Running with the Kenyans by Adharanand Finn.