Ikalanga (Sheep Tail Fat)
Ikalanga is very similar to Nyirinyiri. It is a loved dish eaten as an accompaniment to a starch such as rice or ugali during lunch or dinner. Rendille, Borana and Gabra, Maasai and other pastoralists communities. This is also commonly known as
Ingredients
894 g sheep fat
2 cups (420 g) water
1 tsp. (4 g) salt, iodized
Preparation 10 minutes | Cooking 40 minutes | Serves 4
• Cut the sheep fat into small pieces.
• Put in a cooking pot with all the water and add salt.
• Boil until the sheep fat forms dry balls.
• Keep stirring until oil separates from the balls.
• Cook until ready.
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