Its name combines “amala,” the Maasai gourd used for patiently fermenting milk, and “sotet,” the Kalenjin gourd offered to guests at celebrations, weddings, and to returning heroes. You may call it differently in your community — where I come from, we call it “kitutu.” Regardless, we share the same sentiment about it: hospitality at its best. Amasot’s design reflects this welcoming spirit, offering a comforting glow that greets anyone entering the space you place it in.
