There is a story about why the Burji community migrated into Kenya. As the legend goes, the Burji, the Borana, and the Konso communities lived in a place called Liban in Southern Ethiopia. Every year, the three communities took turns sacrificing a sheep to ensure their continued abundance. This was until a misunderstanding ensued that ruined their peaceful co-existence. The Burji decided to move south and settled in present-day Marsabit town. This story symbolises the deep cultural significance of sheep to the nomadic communities from the horn of Africa.
The Invaluable Role of Sheep
Historical evidence shows that sheep were among the first animals to be domesticated over 10000 years ago. In dry regions, sheep are an efficient animal to rear because they covert low-quality feed material such as shrubs, grass and weeds into high-quality meat protein. They also provide milk, manure and fleece, all which can be continuously harvested without killing the animal. Their small stature makes them easy to move with for nomadic communities and makes for quick consumption, thereby eliminating food spoilage and waste. Research has even shown that the East African fat-tailed sheep breeds have considerable genetic resistance to parasite infections and are drought tolerant. In addition to household nutrition, sheep are also kept as a sign of wealth and denote a person’s status in the community.
Preparing a Delicacy
Traditional Borana ceremonies such as gubisa (birth) and gadamoji (initiation) are incomplete without the slaughter and consumption of sheep. One part of the sheep that is considered delectable is the tail, or ikalanga as it is also known. While some parts of the sheep are boiled for soup and stew, ikalanga is reserved for roasting over an open fire. As their name suggests, the sheep breeds indigenous to East Africa store a lot of fat in their tails. The tail is to these sheep what the hump is to a camel; it provides nourishment during famines by breaking down the stored fat into energy. Sometimes, a sheep’s tail grows so large that it even drags on the ground!
Before preparation of ikalanga, excess fat is trimmed off the tail and cooked until it melts and all the water evaporates. Once it cools and solidifies, it is stored and used as cooking fat during food preparation. It imparts a delicious flavour to other meals. With the cooking fat done, the tail itself can be cooked. Roasting the tail enhances the flavour of the meat and gives it a desired crispy texture. Ikalanga is dry on the outside but succulent and fleshy one you sink your teeth into it.
We’re on the hunt for the best ikalanga! Comment below and let us know which local joints have this sumptuous meal on their menu! Or better yet, what’s your recipe for making sheep tail and what carbs do you pair it with?
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