TRADITIONAL LUHYA SPICE

I actually don't know what it's called in English but it's like vinegar/soda bicarbonate, that you add to traditional greens like omurenda, livubi, the famous terere, just ask anyone in Kenya they know them. Now to my point, all you need is a clear container, water, ash and a sieve. The ash must be fine just from firewood but some people still make it with charcoal ash. Anyhow it's your choice, so after mixing, remember not too much water, 500ml is okay with little wood ash. after mixing let it settle for some days, the ash will sink and the water looking like alcohol or cooking oil will be on top. Then sieve into another container and store the ash for recycling another day. The liquid you have sieved can be used the same way soda bicarbonate is used in boiling some traditional green veggies, some white folks eat blackjack leaves (with the way climate change is going so will we start eating weeds as they are more climate resistant than food stuff) and you can boil it with this too, herbs are healthy. It's called omushereha. IT'S A FACT LUHYA'S ARE THE BEST NATURAL COOKS. i'm just saying don't eat me. random fact: a cork is called okutaiwa in luhya, ingoho is chicken.